New Cooking Plan

Starting some new cooking habits. I like to cook and I love to bake! Ovens are like magic to me. You put something in it, wait a while, and it comes out entirely different. My mother was a Home Eco teacher and a great cook, but my father’s tastes were simple and he preferred the same five or six things over and over and over.

And over.

I learned to cook from my mother (obviously) who approached cooking more as a science than an art. It was all about the chemical reactions between the foods. Precise measuring was critical as was timing. I suppose I am ok in the kitchen. Most of all, I know how to follow a recipe and I think that’s a fine skill to have.

Recently I’ve been inspired by a friend of mine who cooks for her family all the time and has been using a lot of Cooking Light magazine recipes. Typically, I’m cooking only for myself, so this is often an impediment to cooking altogether. However, looking at the things she had prepared, they were almost all 4 servings. Perfect for her three person family and perfect for cutting right in half for little ole me tonight and lunch tomorrow.

I’ve been trying Blue Apron. I say trying because the food is fantastic and fresh and almost always organic and easy to make and just right portions. But the food just kept coming and I kept forgetting to cancel the week before I wasn’t going to be home and consequently I also kept throwing away really great food that had spoiled before I even got to it.

So, I put the Blue Apron on hold, got a Cooking Light subscription and…. Here We Go!

First meal: Chicken Sausage and Broccoli Rabe Penne
Follow the link for the recipe itself*

Remember how I just said that I am usually cooking for me, myself and I? Well, every once in a while I’m cooking for a whole bunch of campus ministry college students. We have a smallish group, but it’s a whole lot more than the “single serving” I typically search for.  But those Cooking Light meals are servings for 4, which is easily doubled to 8, which was just what we needed Monday night. And pleasing college students with a “light” meal was a big test. They loved it!

There was no Broccoli Rabe in my local grocery store, so it was regular broccoli. Looks like the nutrition is similar. Although there are more calories, it isn’t significant and IT’S A GREEN VEGETABLE so I think it’s ok. A good place to look for nutritional values I’ve found is here, especially if you like pretty charts and lots of data!  It was easy to make, not quite as quick as the recipe implies, but still not a lot of effort. I will definitely make it again.

Pictured here is the platter with four servings.

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*the Cooking Light website has all of their recipes stored on the My Recipes database. This does not mean, however, that all the recipes at My Recipes are light. They really, to my great disappointment, are not. Even so, My Recipes has a save feature that is admittedly pretty cool. But, my advice is to either buy the magazine or search on Cooking Light for what you want.

 

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