Cooking through the Seasons

Last nights recipe (Hungarian Paprika Potatoes with Kielbasa) was a big hit with the kids. They not only cleaned their plates, but they went back for seconds (and thirds). Now for the bad news, this was one of the heaviest recipes I have prepared. The whole thing topped out at 7,850 calories, which broke down to 980 calories per person (based on 8 servings, although this could easily feed 10-12 people if we didn't have teenagers). This still had far less calories than a Carl's Jr. Teriyaki Six Dollar Burger or the new KFC double chicken monstrosity, but for someone with a wife studying to be a nutritionist specializing in weight loss and diabetic management, my menus should fit the seasons and the overall daily calories should be planned properly.

This would be better served as a winter meal when calories are needed for warmth and the extra bulk added on by the dish can be hidden under layers of sweaters and coats rather than at the start of summer, when everyone is trying to look good in their new swimsuits or in light tee shirts and knee length shorts.

I started to plan out my meals for rest of May and for June and discovered that the basis of much of my cooking styles are routed in classical French cuisine (heavy in fats and creams), Italian (lots of pastas) or American comfort foods (a bastion of calories, fats and salts). There are some healthy recipes here and there and there are some lower calorie recipes, but the primary focus in my own meal preparation had been in total carbs (being diabetic) not necessarily in lower calories (also a key component in diabetic cooking). With all this on my mind I was grateful to find a new cookbook from the publishers of Cooking Light, entitled "Cooking Light, Cooking through the Seasons."

According to Mormon scripture, "...all wholesome herbs God has ordained for the constitution, nature and use of man- Every herb in the season thereof, and every fruit in the season thereof; all these to be sued with prudence and thanksgiving." (D&C 89:10-11). When foods are prepared in season, often the quality and selection is better, the taste is fresher, and the costs are less. So with this sentiment, I have a new cookbook, a new mission (to find and incorporate fresher ingredients in my menus) and a new goal (to help us all eat healthier).

Enjoy