cook more, cook healthy

you cook a lot. And because of my other goals, I made sure I kept it healthy.

Although, I indulge with the butter. It’s just so delicious in cooking…

I don’t know how “healthy” this was, but I made a lime and blackberry frozen yogurt thing a couple weeks ago. It was so delicious…

The blackberries were frozen, and the lime syrup from scratch, so it was nice and refreshing.

Wow.

So the fiance and I had to fend for ourselves for a week, and it proved to me that I can cook. I tried three new recipes for dinners, made some hearty breakfasts, and kept the fridge stocked with brewed lemon/lime tea. Yeah, that’s right, I sliced the lemon and lime myself!

Tonight and tomorrow, the fiance and I are cooking dinner for his parents. A first for me, which is exciting and irksome. The mom isn’t one for change, or new experiences, or spicy foods like peppered anything. Or garlicky bread. Or fish other than what comes with Chips.

Outrageous, I know.

I said I was making marinade for hamburgers tonight. And she said, “Marinade? For hamburgers?”
That’s because every time she makes hamburgers, even if it’s from premade patties or not, she does not add anything to it. Nothing. Zip. Nada.

Anyway, one of the recipes I tried last week called for what turned out to be an amazing marinade – so we’re making that again. Shrimp and mushrooms kabobs for tomorrow. Plus, the homemade salad dressing! Yum!

While studying cooking in France, writer Mary Margaret Chappell was told that the best way to judge pastry chefs was by their lemon tart, so she put extra care into this one.

I just finished making No-Bake Lemon Pie, a recipe I got from Vegetarian Magazine. This recipe was a lot tougher than I thought, but easy enough to get done. If that makes sense. It’s going to refrigerate overnight for dessert after dinner tomorrow. Here’s the recipe incase you want to try it out for yourself. (I squeezed fresh lemon juice for good measure, instead of using those little plastic genie-looking bottles.)

No-Bake Lemon Pie
Lemon curd is a creamy, sweet-tart spread served with scones and tea in England. The lightened-up version in this easy-to-make pie filling also doubles as a dessert sauce for cake and gingerbread. Or try it on pancakes for a tangy morning treat.

• 1 cup sugar
• 3 Tbs. cornstarch
• 3 large eggs
• 1 5oz. can evaporated milk
• 1 cup lemon juice
• 1 Tbs. lemon zest (I didn’t use this.)
• 3 Tbs. unsalted butter, cut into small pieces
• 1 9” prepared graham cracker crust
• Fresh or candied lemons slices, optional

01. Combine sugar and cornstarch in bowl. Set aside. Whisk together eggs and evaporated milk in another bowl. Add lemon juice, lemon zest, and sugar-cornstarch mixture to eggs; whisk to combine. Transfer to a (large) saucepan.

02. Bring mixture to a boil over medium heat, whisking constantly. Continue to cook 3 minutes, whisking constantly, or until mixture has thickened and whisk strokes leave defined lines in mixture.

(Mine actually started thickening right before the boiling began. It’s a slight boiling too, just a few popping bubbles.)

Remove from heat, and whisk in butter until melted.

03. Press lemon curd through sieve into bowl to eliminate any lumps. (This was a bitch.) Pour curd into graham cracker crust. Cool on wire rack, chill well before serving. Decorate with fresh or candied lemon slices, if desired.

I’m cooking for my family again this week.
On the menu: Garlicky Stuffed Portebello Mushrooms and Parmesan Crusted Chicken Breasts, with No-Bake Lemon Pie for dessert.

I really enjoy choosing recipes and having the time in the kitchen. Even though it stresses me a little, I think the excitement is there, and being able to sit at the dinner table and try the new food…

It’s really lovely.

Dinner went swell.

Except for the fact that I used a can opener for the Pillsbury croissant rolls and P had to reshape the triangles. And the fact that Rachel Ray’s chocolate cups need way more than 30 minutes in the fridge to firm up if you’re using teacups…

Heh.

But the dinner was delicious. I wrapped chicken, spinach, brie, and prosciutto in croissant rolls and baked it all together, (after sauteing the chicken, that is). And the chocolate cups were still tasty (the rum is definitely a kicker). AND Paul made the edamame hummus and that came out grand.

Anyway, lovely evening. Time to use another recipe.

So, my plan is to cook for my family again this Friday evening. But, I’m slightly stuck on what to have for the main course. So far I’m having edamame ‘hummus’ for an appetizer and Rachael Ray’s chocolate cups for dessert.

I don’t want to barbeque anything. No steak or soup, not a lot of pasta. Nothing with very expensive ingredients. Something healthy, filling…

Any suggestions?