Monthly Archives: July 2012

Cooking Matters

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While growing up, healthy eating was part of my every day life. My brother and I were nearly always welcomed home with a homemade dinner. Fast food was something reserved only for road trips up North, and frozen dinners were not something I experienced until my early college years. But unfortunately, families like mine are now the exception rather than the rule. With the presence of a McDonald’s on every corner and the availability of frozen meals at incredibly cheap prices, eating healthfully is at risk for becoming a thing of the past. This has been especially true for lower income families that need to provide meals on a stricter budget. In our nation, 15.7 million children are living in poverty and 18.6 million rely on food stamps, and with the widely accepted idea that healthy food is more expensive, it is no wonder that even the children that do get enough to eat often suffer from poor nutrition.

But luckily, there is an organization aiming to change all of this. Last week, the managers and volunteers of Michigan’s division of Cooking Matters invited me and 9 other Metro-Detroit based food bloggers and writers to learn about the organization and partake in one of their cooking classes. Cooking Matters is an organization that aims to “debunk the myth that cooking healthy is expensive.” In connection with the nationally recognized “Share Your Strength” Movement, Cooking Matters offers a series of cooking classes that show both children and adults that cooking healthy is not only possible on a tight budget, but can also help you save money. The classes cover topics such as basic nutrition and food budgeting, giving its participants the tools to provide their families with weeks worth of healthy, cost effective meals. The classes are taught by volunteer chefs and nutritionists who share tips on how to spend wisely in order to provide nourishing meals. Simple tips like eating less protein and eating more fiber-rich vegetables not only save families money, but lead them on a healthier path.

This organization has helped thousands of lower income families and provided them with the tools to provide themselves with the a healthier future. But the organization needs help. In Michigan alone there is a waiting list of 90 agencies hoping to get started with their own Cooking Matters programs, but there are not enough volunteers to sustain them. So how can we help? By getting involved. And no need to worry about your lack of cooking or nutrition expertise being a barrier, because Share Your Strength welcomes any help they can get. Because “Share Your Strength”  is simply a collective of people willing to share whatever strength they have. And as Cooking Matters’ Social Media Coordinator  Dorothy Hernandez said, “whatever strength you might possess, Cooking Matters will find a way to use it.”

To get involved here in metro Detroit, Visit the Cooking Matters Michigan Blog for more information, or to find a Cooking Matters program in your area, visit CookingMatters.org

Chicken Ciabatta Sandwich with Lemon Garlic Aioli

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A few years ago, Eric surprised me with a picnic. He had assembled some of our favorite food, secretly packed it in the car and took me for a drive that ended in a sweet summer picnic. It was pretty perfect. So I thought it was about time I reciprocate. Last Saturday I whipped up these simple, healthy sandwiches and with the addition of some fresh fruit, we had dinner. We chose to eat our little picnic on the water of Lake St. Clair, because let’s face it: You just can’t beat the view.

These sandwiches are filled with lightly marinated chicken breast, fresh spinach and some flavorful touches from the caramelized red onions and Lemon Garlic Aioli. The entire meal was ready within an hour and cost far less than a similar meal from Panera. Proof that simple home cooking can yield delicious results.

Ingredients: Makes 2 large sandwiches

  • 2 ciabatta rolls (found in the bakery aisle of the grocery store)
  • 1 boneless skinless chicken breast
  • 1/2 cup light balsamic vinaigrette
  • 1/4 cup thinly sliced red onions
  • 1 tablespoon olive oil
  • 1/4 cup fresh spinach leaves
  • 2 slices provolone cheese

Lemon Garlic Aioli:

  • 1/4 canola mayonnaise
  • 2 tablespoons freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, finely minced
  • 1 teaspoon fresh tarragon, finely chopped

Preparation:

  1. To prepare the chicken, marinate 1 chicken breast in the balsamic vinaigrette in the fridge for about an hour
  2. Next, bake the chicken in a baking dish for about 30-45 minutes (depending upon thickness of chicken) in a 350 degree oven; set aside
  3. To caramelize the red onions, place the thinly sliced onions and olive oil in a small saucepan and let simmer over medium heat until onions are slightly browned and tender
  4. To prepare the aioli, combine all ingredients (mayo through tarragon) and immediately spread on halved ciabatta loaf
  5. Thinly slice the chicken breast and assemble sandwich by layering chicken, spinach, caramelized onions & provolone cheese

Coconut Cupcakes with Whipped Coconut Milk Frosting

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When my mom was pregnant with me, she was pretty convinced I was going to be a boy. They even had a name picked out and ready for me. But to my mom’s excitement, she had a little girl to share a love of fashion, makeup and other girly things. Or so she thought. Although I’m far from a tomboy…shopping and makeup have always been very low on my priority list. In fact, shopping for clothes is something I dread. I would prefer to hold on to clothes until they are so tattered and faded that my mother has to secretly throw them out without me knowing. I’m not a fan of this hobby of hers, but I realize it is at times quite necessary. And it came as no surprise that when I was on the brink of entering the working world, I had little interest in putting together a good “work wardrobe.” If it were up to me, I would probably be wearing the same black pants to work that I wore to my 8th grade choir concert. So thank goodness I have a mom that has had the patience to inform me again and again of the importance of owning some classic wardrobe items. Little black dress. Tailored pants with blouses that actually match. And shoes in the classic neutral colors. And though I do agree that owning these classic items of clothing is important for life in the working world, I’m still far more interested in a different set of “classics.” Classic cupcake flavors. Not too long ago, I discovered my essential chocolate cupcake recipe. And soon after I discovered my vanilla cupcake and lemon cake standbys. But one that I hadn’t yet found was a perfect recipe for coconut cake. Until now. Because at last, my classic coconut has arrived. This coconut cake recipe has the perfectly light and airy texture with a subtly sweet coconut flavor. And oh my goodness the frosting. It took mass amounts of willpower to resist the urge to eat the majority of this frosting with a spoon. It is incredibly creamy and light, and isn’t too sweet. You can definitely mix and match these classic flavors with your favorite cake or frosting recipes. Because as my mother taught me, the beauty of the classics is the ability to mix and match.

Ingredients: Makes 20 cupcakes, (Cake Recipe from Georgetown Cupcakes)

  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons butter, softened
  •  1 3/4 cup granulated sugar
  • 2 eggs
  • 2 1/4 teaspoon vanilla extract
  • 1 1/4 cup milk
  • 1 cup shredded, sweetened coconut
Coconut Frosting:
  • 1/3 cup full fat coconut milk (thickened)
  • 8 tablespoons butter, softened
  • 1 1/2 cups powdered sugar

Preparation:

  1. In a medium bowl, sift flour, baking powder & salt together, set aside
  2. In a large bowl, cream butter and sugar together
  3. Beat eggs into butter mixture, one at a time
  4. Stir vanilla extract into milk
  5. Alternate adding milk and dry ingredients into butter mixture until all is well combined
  6. Fold in coconut into batter
  7. Divide batter into 20 cupcake liners and bake at 350 for 15-18 minutes
  8. For the frosting, start by taking one 15 oz can of ful fat coconut milk (I used Thai Kitchen brand) and chill in the fridge for at least 5 hours. This will thicken the milk to the consistency of whipped cream, if it hasn’t yet reached that state after 5 hours, cool in the fridge for a bit longer
  9. Next place 1/3 cup of the thickened coconut milk, and the butter in a large bowl and beat on high until light and fluffy
  10. Gradually beat in powdered sugar until well incorporated and frosting is light and fluffy

Low Fat Chocolate Chip Cookies

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I learned a couple of things in high school. One being that no matter what that American Eagle sales associate said, that shirt with the attached vest was not cute. (Even if you wear it with a pleated jean skirt. Also not cute.) Another lesson being that if you are a really good kid (aka incredibly boring) that one time you miss curfew may be more amusing to your parents than anger inducing. But ya gotta let your dad think you actually believe he’s mad. Believe me, it makes it more fun that way. Another lesson from highschool was that a girl needs a group of girlfriends. Because even though guy friends are equally important, they just won’t be able to stomach endless chick flicks that you all pretend to hate, guy friends won’t give you good clothing advice (or maybe they’ll ignore your ridiculous vest too) and they will never appreciate the amount of junk food girls can eat at sleepovers.

I found a great group of high school girlfriends freshman year. LT and I were already a well defined unit, but then we met Hollis and Kerri and we eventually became a group of four. Hollis often compares the four of us to similar fictional groups of four from movies and books. Sex and the City. Sisterhood of the Traveling Pants. Desperate Housewives (really, Hol?) If there were four characters, Hollis always tried to convince us that our personalities were exactly like those of the characters. Except Hollis was always the protaganist. And even though her comparisons were ridiculous, it made it all the more funny. But rather than compare us to some fictional group of girls, I think we’re pretty unique. There’s Kerri, who is literally the sweetest person you’ll ever meet. And Hollis, who is one of the funniest people I know. LT is the wildcard of the group, because we honestly never know what crazy thing she’ll say next.  And me? I’m the one who brings the cookies. So when we all got together the other day to catch up and talk about Kerri’s upcoming wedding I whipped up these batch of chocolate chip cookies. It’s funny to think that just a few years ago we were four 15 year olds crowded around the wedding magazine section in Borders discussing our imaginary weddings…and now one of us is actually engaged. When did we suddenly grow up?

These cookies are soft and cake light with a subtle hint of cinnamon. I used some healthier ingredients to make these cookies low in calories and fat, so go ahead and have two. Or three.

Ingredients: Makes 18 cookies

  • 1 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 cup margarine, softened
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 3/4 cup granulated sugar
  • 1 tablespoon light agave nectar
  • 1/2 cup chocolate chips

Preparation:

  1. In a large bowl, combine dry ingredients (flour through cinnamon), set aside
  2. In a medium bowl, combine margarine, egg yolk & vanilla extract; mix until just combined
  3. In a small bowl, place egg whites and beat with an electric mixer on high until white and foamy
  4. Gradually add sugar to egg white mixture and beat until mixture becomes white and glossy and soft peaks form
  5. Beat agave nectar into egg white mixture
  6. Fold egg yolk mixture into egg white mixture until just combined
  7. Fold egg mixture into dry ingredients until just combined
  8. Stir in chocolate chips
  9. Place dough by the tablespoon on a greased cookie sheet
  10. Bake at 350 for 12-14 minutes