Recipes
Cooking philosophy #1: Keep it simple. Make things from scratch when we can. Processed food not only takes the nutrients out of food, but also the taste. Try to stay away from added sugars, high fructose corn syrup, and trans fats. Whole foods are best when possible, even if processed at home. Try organic and/or pesticide free produce, and see if it helps the foods taste better. Of course, we need to make room for exceptions.
Cooking philosophy #2: Experiment. Challenge authority and ask, “why does it work this way?” Just because so-and-so on TV said it does not make it true. Lots of things can affect the outcome of our cooking: kitchen temperature, elevation, ingredient quality, moods (just kidding. . . sort of). Don’t be afraid to find what works best for you and your family’s palate.
Cooking philospophy #3: The right ingredients make all the difference. Sometimes this means buying the more expensive items, but not always. This way, we end up with less waste and higher quality food. When all else fails, though, refer to philosophy #2.
I’m no cooking snob. There’s no such thing as a secret recipe in my book. If I use a cheat (eg, a brownie mix), then I will gladly share. And as always, I’ll give credit where credit is due.
Happy eating, everyone!
