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March 17, 2015
Cooking Up A Delicious and Healthy New Year
By Janet Tharpe
Ms. Angie Webb is a perfect example of a cook who is balancing tradition and healthfulness in her cooking. Her Mamma Ang's Cavatini has earned this Centennial, CO gal a soft spot in the collective heart of the Kitchen Crew. "My mother used to make Cavatini for me on special occasions," explains Angie. "Unfortunately, I never got her recipe. So, I came up with the closest I could find and added some lower fat options since I try to make healthy food for my family." By substituting whole wheat pastas, lower-fat cheeses and turkey in place of more traditional (and fatty) ingredients, Angie is helping her family stay healthy while at the same time making them happy. "My kids LOVE it," she says. "[They] had seconds AND thirds!" All I can say is thank goodness this recipe makes enough for a crowd... because we just can't get enough.
A great pairing with Ang's Cavatini is the Grilled Vegetables with Goat Cheese and Balsamic Glaze recipe from Denise Lepard. This delightful, nutritious dish also spans the generations. "My mom and grandmother would make this when they had leftover veggies," says Diane. "I've seen this done on so many cooking shows and have made it so often. It never really makes it to the dinner table!" The key to this scrummy recipe is the slow-roasting (or grilling) of the veggies coupled with the syrupy tang of the balsamic vinegar. Beyond that, feel free to mix up the ingredients to suit what you have on hand. "You can swap out the goat cheese for any cheese you prefer, and use any vegetables you like," says Diane, who also suggests serving the veggies with crunchy Italian bread or pita chips. The versatility of this recipe is just as divine as its flavor.
Soups are another great way to lighten the load while still keeping a happy tummy. And by making recipes like soup from scratch, you can more easily moderate the amount of salt and such that you're eating.
Diane Eldridge of Chattanooga, TN knocked our socks off with her recipe for Homemade Cream of Tomato Soup. While we love the canned stuff too, it was a fun change of pace to whip up our very own tomato soup from start to finish. Diane came up with this warm hug of a recipe while looking for a way to heat things up on a cold day. What makes it so good? Well, in part it's its simplicity. By combining chopped tomatoes and 1% milk with aromatic herbs, Diane has captured the soulfulness of classic tomato soup while moderating all the guilt-inducing ingredients. Love!
The only way to make Diane's magnificent moderation even more tasty is by pairing her soup with a savory Grilled Chicken Sandwich from Portland's Lauren Mitchell! Lauren keeps things light by using boneless, skinless chicken breasts sprinkled with taco seasoning. Grill them to perfection, then top with her ought-to-be-world-famous Cilantro Lime Mayo. "This was a spur of the moment idea that turned out great, super fast and healthy," says Lauren, who makes sure to use light mayo when whipping up her sandwiches. Add avocado, tomato and red onion for a delicious and nutritious lunch.
Who knew that balanced eating could be so delicious? That article I read was right: balancing the stress in our lives and what we give our bodies is truly key. And while it may take some time to get there, each baby step can make a heck of a difference. I'm starting small and working my way up... without sacrificing the richness of occasional indulgences as I go. In fact, I can't wait for the moment when the only thing I have to worry about balancing in life is the plate of cookies on my lap.