cooking

Why I Am Cooking in Advance Now?

Image from Pixabay

Once upon a time, I learned how to cook and would prepare many meals. That was… until I got my driver’s license and was ready to drive alone. I would eat out more, whether it was takeout, delivery, or dine-in.

Then in March, the world went on lockdown. I could no longer go out to restaurants, except to get takeout. Once the times when restaurants could re-open their dining rooms drew nearer, I started getting takeout a little more. Then when I could finally dine out again, I went crazy. I was so happy that I could finally enjoy my favorite places and commercial foods again.

But then I gained weight and felt kind of sluggish and unwell. My mom even got tired of me eating out so much. It had become a daily routine for me.

Then I discovered that my interests have changed since graduating college. Despite earning a BFA in studio art (big mistake!), I now am more passionate about writing. That being said, I still like doing art—I’d just rather keep it as a hobby.

Anyway, I want to get an online certificate in communications. I promised my mom that I would contribute to part of the tuition. That meant I had to cut down on eating out, not just for my health, but also for money purposes. So, that is when I started cooking more homemade food. For the first time ever, I am planning my meals in advance and cooking them ahead of time.

Guess what—it was a smart choice. Not only did I lose weight, and enough that many of my clothes got big on me within a couple of weeks, but I felt better about myself, too. My thinking and productivity sharpened, as well.

I will continue cooking in advance forever. After all, when I live on my own, I will have to watch my spending habits on unnecessary items, including commercial food.

cooking

How I Made My Gnocchi Healthier

Image from Pixabay

I love gnocchi! I used to order it a lot in restaurants, if they had it, before I developed a tomato allergy. 

For some reason, however, I couldn’t find the traditional potato kind at my local grocery store. So, I made it from scratch, which I have done several times before. But this one differed. 

How, you might ask? I added chopped broccoli, cauliflower, and herbs to the dough, as well as protein powder. Regardless of those ingredients, I didn’t use whole wheat flour. I stuck with all-purpose flour. To be honest, I never really liked wheat flour.

Anyway, another perk is that I know what went in the gnocchi since I prepared it from scratch. I also tried cooking it in my pepper marinara sauce (obviously without tomatoes), something I learned from my mom. But I needed to add more water since the dough wasn’t cooking right. Nevertheless, it came out delicious. 

All you need are 2 pounds of potatoes, 1 ½ cups of flour, 1 teaspoon of salt, and 1 slightly beaten egg. I cut my potatoes and boil them. Then I puree them in a food processor. I mix the egg with that, too. In a separate bowl or Ziploc bag, I mix the flour and salt. I also added the vegetables, herbs, and protein powder to the dry ingredients. 

I blend the wet and dry stuff together before I roll out the dough, cut small pieces, and boil them. Next time, though, I will stick to the convention way by boiling them in water and letting them ascend to the top.

cooking

Mmm… Meaty Marinara Without Tomato

Before I became allergic to tomatoes, I really enjoyed Pizza Hut’s meaty marinara. However, since then, I had to make my own versions of my favorite foods that normally contain tomatoes, except without them. Sadly, they usually don’t taste very good. Or they will only be similar at most. But even that is not satisfying.

Luckily, this one is different. Yes, the recipe calls for tomato sauce and paste. But I use canned pumpkin and puréed roasted peppers instead. I also mix apple sauce with the peppers, which gives it more of a texture like tomatoes. I even include red wine, and that improves the flavor, too.

I think what also makes this taste good is that you have to simmer the sauce for at least an hour. That gives the meat enough time to absorb the sauce and add flavor to it. After that, you mix it with the pasta, top it with shredded mozzarella, and bake it for several minutes. I don’t remember how many, though.

This isn’t something I can make regularly, however. It is time-consuming, so I don’t have the luxury of cooking this often. On the bright side, though, I think it makes the pasta more enjoyable.

I find that when I eat something frequently (not everything), I get tired of it and won’t want it for a while. I’m already beginning to feel sick of eating commercially-made food. When the world was on lockdown in the spring, I couldn’t eat out, although I could receive takeout, curbside pickup, or delivery. But now that restaurants in my area have opened up again, since early summer, I think I went crazy eating out. Now my body hasn’t felt the best. So, I am starting to cut down on the commercially-made food, but gradually, since abrupt changes do not work for me.

Anyway, one thing I am going to try is find copycat recipes of my favorite commercially-made foods. At least I will know what is in them. Hopefully, I will also feel better.

cooking

It Starts Bitter…Then it’s Sweet…Healthy Pudding

It was not until recently that I cleaned up my diet and lost my sweet tooth, which I’ve had forever. And it wasn’t a conscious decision.

Anyway, before that time, a few months ago or so, I experimented with healthier desserts. One was chocolate pudding that had almond milk instead of regular milk. I don’t recall all the ingredients, but I do remember it being a healthier alternative.

Regardless of that, when I first tasted the pudding, it was kind of bitter. I had to keep eating it in order for it to get sweet. Sounds like a treat Willy Wonka could make, huh? Well, the bitter to sweet taste actually happened. I’m not exaggerating.

After some time, though, I think I might have had to throw the pudding away. I may have possibly consumed a little more after, but I don’t remember.

I am pretty sure, however, that the reviews for the pudding recipe were good. My mom taught me to check the overall ratings and reviews before trying the recipes. It makes total sense. Too many times I’ve had to toss my cooked creations without checking the reactions.

I will make pudding and eat sweets on rare occasion. But I will probably not use that specific recipe again.

cooking

Fudge with Just Two Ingredients

Fudge is delicious. It comes in many flavors and those are good, as well, even if they’re kind of expensive at times. While trying to find a healthy dessert recipe, I came across a fudge recipe with only two ingredients: chocolate and almond butter.

You read that right. Here’s how you do it. You melt the chocolate and combine it with the almond butter. I believe it’s an even level of the ingredients (i.e. both being a cup), but I’m not a hundred percent sure. Anyway, let’s presume it is. After combining the ingredients, you spread them in a pan and freeze them. You don’t bake it. Leave it in the freezer for approximately an hour. Then let it thaw for a few minutes, or maybe ten. Then enjoy.

While I usually like fudge, even though I rarely eat it, this one was honestly only okay. I ended up tossing half of it in the trash because I didn’t eat enough of it. And I added a little bit of coconut sugar, which was not part of the original recipe. I wanted to make it just a little sweeter, but not use white sugar.

I don’t recall if there were ratings and reviews. But my mom recommends I use only recipes with great feedback and reactions. I think it’s good advice.

cooking

Mmmm… Mac and Cheese Made of Brown Rice Pasta

Doesn’t that look delicious? If you say so, then you’re with me. In fact, as the title says, that is not regular macaroni in the picture. It’s made out of brown rice. It tastes pretty good, believe it or not.

And best of all, the pasta is only a few ingredients, such as brown rice and water. That is certainly a lot different from traditional boxed pasta brands, need I also say healthier too.

The cheese sauce recipe, however, was pretty typical. Shredded cheddar, milk, butter, flour, and so forth. The mustard powder, however, is the key to making the sauce taste good. I’m not kidding—this all depends on your tastes, of course. At least I prefer cheese sauce with mustard powder. In fact, I am starting to like mustard the condiment. But that’s a different topic.

Where do they sell brown rice pasta, you may ask? Specialty grocery stores, like Whole Foods. I have never seen them in typical supermarkets, such as Stop & Shop. Yup, many specialty stores sell products other mass-market places do not. You could probably also buy it off the Internet too.

Brown rice pasta may cook more quickly as well. I don’t really remember, honestly. Often times, I mix in the brown rice macaroni with the regular kind. In fact, that was what I did most recently.

However, I’m starting to consider cutting down on the white pasta. Pasta has been harder to enjoy since I’ve developed a mild tomato allergy anyway. Bell peppers can be good substitutes for marinara, vodka, or meat sauce. But it’s not the same. So aside from alfredo, pesto, and garlic and oil sauces, cheese sauce is my most preferred option.

In fact, I like my mac and cheese baked more than stove top. I’ve experimented with many different recipes. Few have become irresistible.

One thing I’ve learned to avoid were mac and cheese recipes calling for eggs. It’s only good the first time and then it’s like scrambled eggs. Flour is the winner—at least if you like to bake your mac and cheese. And the post stops here.

cooking

Healthy and Happy Blueberry Muffins

Image above from Pixabay

Blueberry muffins are delicious. Many of us love them. However, did you know that there is a healthier way to make them?

You read that correctly. I’m not kidding. There is a delicious blueberry muffin recipe made with no flour, but almond meal, and no sugar, but pure maple syrup (not Aunt Jemima’s pancake syrup).

I did not make the muffins in the image above. This is a picture from Pixabay as you can see in the caption below. However, it does resemble the almond meal muffins closely enough. Want to find the recipe? Search “Almond meal muffins” in Google.

Not only are those muffins healthier, they are also irresistible. At least as much as the traditional kinds with flour and sugar. If not, more.

What else about these muffins, you might ask? You got to eat or freeze them as quickly as possible. They spoil rapidly. I’m not joking. I actually had to throw some away because they’d gone bad. And that was only after a few days since I’d baked them.

So there you have it. Wish to try baking these, yourselves? Go ahead. Want to substitute eggs? You’re in luck. You can use applesauce in place. Then they are vegan.

Hope you enjoyed discovering that you can make some of your favorite desserts healthier.