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

Weekly Menu Themes

One of the presents I got my wife for Mother's Day this year was a cookbook. Becky is a good cook when she has to be, but her biggest problem is knowing what to fix. While shopping this year for her present, I came across the book, "Family Dinner Cookbook" by Debbie G Harman. The subtitle is what caught my attention. 'More than 400 Simple & Delicious Recipes for Every Day of the Week.' Becky has occasionally joked about adopting the cooking style of her Grandmother. Monday was meatloaf, Tuesday was Spaghetti, Wednesday was ... you get the idea.

I on the other hand love variety and spontaneity in my cooking. I will sometime got to the store for the ingredients to one dish and come home and prepare something completely different. And even if I have a recipe, I rarely make what was printed, putting my own twist on the idea. I thrive in chaos, Becky needs order. So when I read whole title, I was intrigued. After looking through the chapter titles and glancing at some of the variety in the recipes, I bought the book.

The concept of the book is that each day of the week is devoted to one theme making it easier to plan a meal around each of these themes. I especially liked the first chapter, "Let's Do Desserts", because I have always loved the idea that life is short, so eat dessert. In helping Becky plan her menus, I have adopted the concept (but with a few changes here and there). I'll probably vary from this (maybe even this week). But it's a start. Here are are themes.

Weekly Menu Themes

Monday: Pasta's and Rice

Tuesday: International Cooking

Wednesday: Casseroles

Thursday: Crockpot Meals

Friday: Soups & Salads

Saturday: Family Fun Foods

Sunday: Dinner around the Table