Among the most popular things I ever post on Facebook are photos of the food I make. People ask me how I made the dish, so I have decided to share some recipes. I have started a new section of my website: "Recipes." So far I have shared two recipes, Stove Top Rice Pudding and Curried Sweet Potato Patties.
My interest in sharing recipes focuses on things that are good for you, things that are easy to make, and things that taste good. If it hits the trifecta, I like to share the recipe. The first two recipes are not draconian in their healthiness - they are just healthier than other foods I grew up eating. Rice Pudding with brown rice and not much sweetener can be just as tasty as the old fashioned version with white rice with sugar. Replacing white potatoes with sweet potatoes is a healthy upgrade.
Key issues for healthy eating for me:
Easy to make means I can get it to the table quickly and produce something fresh even when I'm low energy and don't feel like cooking. Food delivery meals are rarely healthy and if they are, they are even more pricey than regular Door Dash. Plus Door Dash has gotten much worse lately, so that it arrives cold when it should be hot, melted when it should be frozen, spilled or tipped over, and with missing items. It's just not fun anymore.
So cooking has become more appealing.
What tastes good . . . is a matter of taste. There has been a fad in restaurant food lately of adding Siracha and Jalapeno peppers to food where it doesn't belong. If I order poppers, I expect a hot pepper, but when I order spaghetti and meatballs, I do not expect or want hot sauce in there.
Another thing that annoys me about recent trends in restaurant food is that they are adding a lot more salt than used to be the custom. The fact is that salt can and should be added at the last minute, by the individual. Not every likes a lot of salt; salt is a cause of illness in many, and it is unnecessary. Salt added at the last minute will fire those salty taste buds just the same as salt that was added at the beginning of the cooking process. Of course there are exceptions - baking requires precise measurement and sometimes salt is part of the chemistry. I would use caution before removing salt from a baking recipe. And adding salt to pasta water will cause it to boil at a lower point, so that may be useful. But as a general rule, let the diner add her own salt. Don't salt to YOUR taste, let the diner salt to HER taste.
If you are amused by this blog post and/or if you like the recipes in the recipe section, PLEASE leave a comment. It helps me understand what people find useful on this website.
Hugs,
Dr. P-J
My interest in sharing recipes focuses on things that are good for you, things that are easy to make, and things that taste good. If it hits the trifecta, I like to share the recipe. The first two recipes are not draconian in their healthiness - they are just healthier than other foods I grew up eating. Rice Pudding with brown rice and not much sweetener can be just as tasty as the old fashioned version with white rice with sugar. Replacing white potatoes with sweet potatoes is a healthy upgrade.
Key issues for healthy eating for me:
- low or no sugar, corn syrup, artificial sweeteners, et al
- anti-inflammatory properties
- boosts fiber intake
Easy to make means I can get it to the table quickly and produce something fresh even when I'm low energy and don't feel like cooking. Food delivery meals are rarely healthy and if they are, they are even more pricey than regular Door Dash. Plus Door Dash has gotten much worse lately, so that it arrives cold when it should be hot, melted when it should be frozen, spilled or tipped over, and with missing items. It's just not fun anymore.
So cooking has become more appealing.
What tastes good . . . is a matter of taste. There has been a fad in restaurant food lately of adding Siracha and Jalapeno peppers to food where it doesn't belong. If I order poppers, I expect a hot pepper, but when I order spaghetti and meatballs, I do not expect or want hot sauce in there.
Another thing that annoys me about recent trends in restaurant food is that they are adding a lot more salt than used to be the custom. The fact is that salt can and should be added at the last minute, by the individual. Not every likes a lot of salt; salt is a cause of illness in many, and it is unnecessary. Salt added at the last minute will fire those salty taste buds just the same as salt that was added at the beginning of the cooking process. Of course there are exceptions - baking requires precise measurement and sometimes salt is part of the chemistry. I would use caution before removing salt from a baking recipe. And adding salt to pasta water will cause it to boil at a lower point, so that may be useful. But as a general rule, let the diner add her own salt. Don't salt to YOUR taste, let the diner salt to HER taste.
If you are amused by this blog post and/or if you like the recipes in the recipe section, PLEASE leave a comment. It helps me understand what people find useful on this website.
Hugs,
Dr. P-J
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