Some of My Favorite Things...COOKBOOKS!

Cookbooks of Course!

What better way to have a healthy lifestyle than to be making your food yourself instead of spending tons of money on the quick yet heavily process (added sodium, preservative, and other chemical)!  I often have people asking me what cookbooks I like and use the most.  Here is a list of MUST-HAVES in terms of your cookbook library.  I would say I use a combination of these EVERY WEEK for my menus, desserts, etc.  I have many more books on my list than the ones I've featured down below, but these are great start.  They are also great gift ideas for the aspiring cook, as a wedding gift, or even someone going off to college who is just starting their cookbook library. 

Cooks Illustrated:  The New Best Recipe

This cookbook has changed my life--literally!  No longer do I go hunting around for a certain recipe to turn out just right, because their chefs have already done that for me!

Ina Garten: Family Style

I use so many of these recipes that I consider this a complete must-have in your collection.  I have all of her cookbooks, but if you need to get started with one, I recommend Family Style.  My favorite recipe in this cookbook is the chicken stew with biscuit--my family goes wild for it.  That specific recipe also is super economical and feeds a large group.

The Southern Living Cookbook

There are tons of Southern Living cookbooks now, but I consider this original to be a must-have.  Some of my favorite recipes include the pie crust and Imperial chicken, as well as the fresh vegetable soup.

Pillsbury: Complete Cookbook

For the "I make everything from scratch" cooks, I think Pillsbury gets a bad wrap due in part to it's pre-packaged/pre-made biscuits, which aren't my product of choice.  However, I was very surprised to find that their cookbook is the real deal.  I particularly like the whole wheat cookie recipe and the Sloppy Joes.  I like this cookbook because it has all your basic recipes, and lots of them.  If you are looking for the latest rendition of a good ol' standard, this is actually the book WITH the good ol' standards.  You won't be finding any new trends here.

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4-Layer Chocolate Dessert

My mouth waters just thinking about this dessert!  While some varieties go with a premade whipped topping, I unabashedly support pure whipping cream--it makes all the difference!  If you are really in a pinch, you can always substitute with the whipped topping; just know that it won't be as good and you won't be as famous for your desserts!

4-LAYER CHOCOLATE DESSERT
(Print this Recipe)

Layer 1:  Mix all together, press into a 9 x 13 pan, and bake at 350 degrees for 15 minutes or until golden.  Allow to cool completely.

1 c. flour
1/2 c. butter, melted
2 Tbs. sugar
1/2 c. nuts, finely chopped

Layer 2:  Mix all together and spread on top of layer 1 that has cooled completely

8 oz. cream cheese, softened
1 c. powdered sugar
1 c. whipped cream

Layer 3:  Mix together and spread immediately on top of layer 2

2 small packages instant chocolate pudding
3 cups milk

Layer 4:  Spread whipped cream over top of dessert, and then sprinkle the nuts on last

3 c. whipped cream
1/2 c. nuts, finely chopped 

Homemade Whipping Cream:  If you've never made whipped cream from scratch, simply take 1 cup of whipping cream and use an electric beater or kitchenaid with a beater attachment and whip until thick.  Add 1-2 Tbs. of powdered sugar per cup of whipping cream, and 1-2 tsp. vanilla at any time while whipping.  Whip until peaks are stiff but not dry. 

TIP:  For the above recipe, I make the whipped cream first so it is already read for layers 2 and 4.  I use about a 1/2 quart of whipping cream, 1 c. powdered sugar, and about 3 Tbs. vanilla.  It yields about 5 cups of whipped cream, so I have a little left over depending on how much whipped cream I want in layer 4. 

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Books Like Twilight?

If you are anything like me, you finished the Twilight Series/Saga aching for more....and more and more of the same.  Can't Stephenie Meyer just keep writing books full-time already??  Since that isn't a reality, I started searching for books that were similar, and by that I mean awesome story line, clean, yet interesting.  What I found were either really dialed down and boring young adult books, or the complete opposite being interesting adult novels that had way too much yuck in them to appeal to me. 

I search the NY Times bestseller lists, only to be a bit disappointed in their recommendations.  You see, what I've decided I like about Twilight is that it seems to be a hybrid of young adult and adult.  I've been on this search for similar series/books only to come up short that there aren't lists around that fit my criteria of clean yet awesome storylines.  So, I'm making my own, and hopefully if you like these books yourself you will leave a comment of a title I can read and add!! 

So without further adieu.......

If you like books like Twilight, you may also like (as Stephenie Meyer has written and/or endorsed them):

The Host: A Novel by Stephenie Meyer
The Short Second Life of Bree Tanner: An Eclipse Novella (Twilight Saga) by Stephenie Meyer

 The Hunger Games: Book 1 by Suzanne Collins
  Catching Fire (The Second Book of the Hunger Games) by Suzanne Collins
 Mockingjay (The Final Book of The Hunger Games) - Library Edition by Suzanne Collins
 City of Bones (Mortal Instruments) by Cassandra Clare
 City of Glass (Mortal Instruments) by Cassandra Clare
Clare's City of Ashes (City of Ashes (Mortal Instruments) by Cassandra Clare (Paperback - Mar 24, 2009))
The Last Summer (of You and Me) by Ann Brashares
Uglies, The Collector's Set: Uglies, Pretties, Specials, Extrasby Scott Westerfeld

If you have read some that are not on the list by fit the "new" category described above, I would LOVE your suggestions!

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Food for Thought: Drinking Water and High Fructose Corn Syrup

Here are some of the latest things I have come across--not a recipe, but definitely a direct ingredient in them!
Drinking Water: 
Have you ever wondered where all the prescriptions go once they are peed out, go down the drain, and head to the treatment facility?  Do they REALLY get filtered out completely?  What would be the ramifications of drinking recycled/treated water that still had everyone's prescriptions in it?  I don't have all the answers to this, but incidence of infertility around me has me thinking that something "might be in the water".... Is it possible that we are being potentially poisoned by degrees as we ingest a multitude of chemicals?  Could the fact that our body is made up of such a huge percentage of water be resulting in increased cancer rates?  What is REALLY in our drinking water.  Long story short:  I buy and drink distilled water.  To ensure that I get all my vitamins and minerals, I take a multivitamin and eat a balanced diet.  The end.  Somehow I sleep better at night knowing that I am not POTENTIALLY drinking medications that haven't made it out of the water supply.

Optimum Health: Back to the Family Farm of a Hundred Years Ago:
For optimum health we should all go back about a hundred years to the family farm--majors foods weren't controlled by huge conglomerates; chemicals weren't used; food was perishible (instead of having chemicals in them that gave them a shelf life longer than our life span); and best of all, food was in the raw--no antibiotics, no hormones.  It isn't a wonder then with the addition of all these things, including GMO foods, that we have an increase in infertility, cancers, obesity, and generally a sense of "I just don't feel so great."  I have decided to eliminate these things in my diet as much as possible.  Specifically being eliminated at the moment in my life is HIGH FRUCTOSE CORN SYRUP.  It is in everything, and some claim that it messes with the nerve pathways in the body....great.  My challenge to you is to go through your fridge, cupboards, and anywhere else you store your food and look on every lable for the presence of HFCS.  When those items run out, I challenge you to find an alternative that has good, old fashioned sugar or cane juice in it instead of the HFCS.  Your body will thank you, and as long as you regularly brush your teeth, you shouldn't be concerned it will ruin your teeth.  Frankly, I think HFCS is sweeter and more damaging than sugar could ever be.

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Ridiculously Good Sweet 'N Sour Meatballs

I just LOVE these! I am not a huge fan of the typical meatballs with marinara, so an alternative is nice. These, on the other hand, are sweet little bites of love that will have your mouth watering for more. They are healthy, and another bonus is that kids love them. I generally serve them with brown rice.Ridiculously Good Sweet 'N Sour Meatballs
(Print this Recipe)
Ingredients:1 lb. ground beef
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion (I prefer sweet onions to the yellow variety)
1/2 cup milk
1 tsp. salt
pepper to taste
1 tsp. Worcester sauce

Sauce:

1/2 cup brown sugar
1/4 cup vinegar
1 tsp. prepared mustard (I prefer country-style Dijon)
1/4 cup barbecue sauce
1 tsp. Worcester sauce
Directions:1. Combine all ingredients; mix well. Form into balls, about 2" in diameter. Place in a 9 x 13 casserole dish. Cover with sauce and bake at 350 degrees for about 30 minutes (less if you make small meatballs).

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Latest and Greatest Eats

I've been on a whole wheat kick--it's healthier by miles than regular flour, fills you up so you are fuller longer (you eat less, weigh less), and there is just something about it that makes me feel like I am doing my part to eat right. I made these for a party and they were a huge hit with kids and grown-ups alike. The best part is that the whole wheat satisfies you, so you are content to have a couple cookies instead of tons!
Whole Wheat Sugar Cookies

1 cup sugar
1/2 cup butter, softened
2 Tbs. milk
1 tsp. grated lemon peel
1 tsp. vanilla
1 egg
1 3/4 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
2 Tbs. sugar
1/2 tsp. cinnamon

1. In a large bowl, combine 1 cup sugar and butter; beat until light and fluffy. Add milk, lemon peel, vanilla and egg; blend well. Add flour, baking powder, baking soda, salt and nutmeg; mix well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.

2. Heat oven to 375 degrees. In a small bowl, combine 2 Tbs. sugar and cinnamon. Shape dough into 1-inch balls; rolling in cinnamon mixture. Place 2 inches apart on ungreased cooking sheets.

3. Bake at 375 degrees for 7-10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

TIP #1: Before refrigerating, I put the dough on the plastic wrap, spread it out, and roll it up in the plastic wrap in a long log. I put it in the freezer for about 10 minutes, and then cut it into equal sizes before rolling into balls. Creates perfect and equal sized cookies.

TIP #2: I buy WHITE whole wheat flour. This way the cookies are indistinguishable for the picky eater!!

(Source: Pillsbury Complete Cookbook)

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How to Cook and Eat Raw Artichokes

I was at the local farmer's market recently selecting some organic artichokes when a couple approached me and asked, "do you know how to work with those?" They continued to inquire about cooking artichokes, and shared their lack to know-how when it came to working with these seemingly intimidating vegetables. It occurred to me that they may not be the only people out there afraid to do anything but buy the canned or jarred variety. So, here is a quick, easy way to cook and eat artichokes.

Selecting the artichokes: what you are looking for is an artichoke that has it's leaves all tight together. You could try the looser, soggier ones if you don't have much of a selection, just be warned that they won't be so fresh.

Preparing & Cooking Artichokes:

1. Traditionally artichokes are steamed, head down, in a saucepan or pot with an inch + of water. To do this successfully, take a knife and cut off a tiny portion of the head so that the artichokes will be flat as they steam head down. All you are doing is cutting off some of the tips/pokies of the leaves, so you aren't losing any edible part of the artichoke.

2. You can put the water and artichokes, head down, in at the same time--aka you don't have the wait for the water to boil. I also like to add about a 1/2 tsp. of lemon juice to the water.

3. Next, cover your saucepan or pot (depending on how many you are cooking) and bring to a boil. Reduce heat to med-low and continue to cook about 30-40 minutes. You will know your artichokes are done when they turn from bright to army green, and the leaves are very soft and malleable.

Eating the Artichoke

When manually breaking down the artichoke, there are 2 parts that are eaten: the very base of the leaves and the heart. To eat the leaves, simply tear them off and use your bottom teeth to scrape the inside bottom of the leaf. There is only a very little bit to scrape off, but it is tasty. Repeat this tearing/scraping process, often accompanied by dips of straight mayo, for each leaf.

As you get closer to the center of the artichoke, the leaves will become thinner and thinner. At this point, take a knife and cut off all remaining leaves. This will separate the leaves from the base or heart of the artichoke. As you do this, you will see what look like thistles. Don't be intimidated by this--it is merely the center of this plant. Just removes them by scraping them off with your knife, revealing the clean, meaty base of the artichoke or the heart. As done in my family, slather this part with mayo and enjoy! This is the most coveted part of the whole plant.

PS--the stems are also edible--it just depends on if you want to steam them along with your artichokes.

Happy cooking!

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