by Heather on July 26, 2010
A wonderful resource that I use quite frequently for trying out cookbooks is the library. It’s a great way to test out a book to see if it’s worth buying. When we lived in SF, I had a massive collection available, and with a library across the street, I couldn’t resist. Now, since we live in between Berkeley and Oakland, I’m able to take advantage of both library systems! Hit up your local library, and if there’s a specific cookbook you’re looking for, search for it online and have it sent to your branch. And, if it’s not offered, you could always request it and see what happens. SO, I checked out Eating Well’s 500 Calorie Dinners and I wasn’t disappointed! The recipes are easy to follow and most include healthy ingredients that are convenient and easy to find. If I wasn’t trying to limit my cookbook additions, I’d definitely consider purchasing this book.
Like most everything else, I buy my broccoli at Costco. This leaves me searching for new and exciting ways to use it so that Alex will actually touch the stuff. I couldn’t wait to try this recipe, and I can’t wait to make it again! It’s a perfect way to get kids, or anyone for that matter, to eat their veggies. It’s a healthy take on mashed potatoes. I can’t wait for Lizzie to be old enough to try this. Actually, I can wait, she’s already growing up too fast 
Cheesy Broccoli-Potato Mash Eating Well 500 Calorie Dinners
1 pound Yukon Gold potatoes, scrubbed and cut into wedges
3/4 pound broccoli florets (about 4 cups)
3/4 cup shredded cheese (I used 1/2 cup cheddar and 1/4 cup Parmesan)
1/2 cup nonfat milk
1/2 teaspoon salt
ground pepper to taste
Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately.
by Heather on July 19, 2010
I needed a quick and easy dessert to complement a meal that my friend and I had made for a couple. I seem to have an unlimited supply of frozen bananas on hand these days, and since I keep forgetting to buy spinach at the store to make green smoothies, I guess I just need to keep baking banana treats! These definitely were fast to put together and easy, and they didn’t need too much time to cool for me to cut them up. As much as I love the ease of baking brownies, I wanted something with a bit more substance.
I saw this recipe on foodgawker, which I have on my google reader. Foodgawker is the best, I could just stare at that site all day long. It amazes me that so many people can take such sharp and attractive photos. So, I didn’t even have to search for this treat- it just happened to be sitting in the Reader waiting to be discovered 
As the original blogger says, these are actually quite healthy for their level of deliciousness. The ingredient list is short and there is nothing out of the ordinary that you shouldn’t have sitting in your kitchen. It could also be customized for your taste buds, for example, with peanut butter or sliced almonds instead of walnuts. For an even healthier spin, maybe some dried fruit…? Also, I could see these being a perfect breakfast bite or after-school snack!
Banana Oat Squares, adapted from Notecook
6 tablespoons unsalted butter, room temperature
1/2 cup packed brown sugar
1 egg
1/4 teaspoon salt
3/4 to 1 cup mashed bananas
2 cups old-fashioned oats
1/3 cup chopped walnuts
1/2 cup semisweet chocolate chips
Heat oven to 350 degrees. In a large bowl, cream butter and sugar. Add egg and beat well. Add salt and mashed banana and mix until incorporated . Add oats and nuts. Stir. Spread in greased 8×8 inch pan. Bake for almost an hour until firm. Cool and cut into squares.
by Heather on July 12, 2010
Well, I was planning to get right back on the blogging bandwagon after Lizzie arrived, but it got a bit hectic around here. My family came in town for the 4th, then my mom stayed the week after. It was sad to see her go, but now I have no excuse for not cooking or baking! For my first post-partum dish, I decided it had to be from my new America’s Test Kitchen Family Cookbook. A friend of mine couldn’t stop raving about this cookbook, so I finally caved and ordered it about a month ago on Amazon. Of course, due to my major life interruption, I hadn’t got around to discovering this miracle book until now.
Alex said this is the best chicken I have made to date. It was pretty darn good. Since I didn’t have chili powder or cayenne pepper, I used red pepper flakes. This gave it a spicy kick that blended perfectly with the sweetness of the ketchup and syrup. The ingredient list is short enough to make it worth the little extra time it takes to create your own BBQ sauce instead of store-bought, which doesn’t even compare.
I can’t wait to try more recipes out of this book. It seems like the most reliable and informational cookbook I’ve yet stumbled upon. Seriously, get yourself a copy!
Indoor BBQ Chicken, adapted from America’s Test Kitchen
4 boneless, skinless chicken breasts
salt and pepper
1 tablespoon canola oil
1 onion, minced
1 cup ketchup
3 tablespoons molasses
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 teaspoon red pepper flakes
Pound the thicker ends of the chicken as needed so the breasts are the same thickness all over. Pat dry with paper towels, then season with salt and pepper.
Heat the oil in a nonstick skillet over medium heat until shimmering. Add the chicken and cook until light brown on both sides, about 4 minutes. Transfer chicken to a plate.
Add the onion and 1/4 teaspoon salt to the skillet and return to medium heat until softened, about 5 minutes. Stir in the ketchup, molasses, vinegar, Worcestershire, mustard, syrup and red pepper flakes, scraping up any browned bits.
Turn the heat to low. Return the chicken to the skillet, with any accumulated chicken juice, and coat with the sauce. Cover and simmer until the chicken is fully cooked through, about 10 minutes. Serves 4 people.
