ChefUptothePlate

Food, Nutrition and Cooking


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Gradu-EAT

Chef Up to the Plate fans, tomorrow is my daughter’s graduation from Graduate School! She has requested the following cookies to help celebrate the occasion. Everyone loves chocolate chip cookies and there are many good recipes out there. However, I have never had any CCC that I like better than these.

Chocolate Chip Cookies

4 T unsalted butter, softened

1/2 cup light or dark brown sugar

1/2 cup granulated sugar

1 egg or 1/4 cup egg substitute

3/4 teaspoon vanilla extract or about 1/2 that if using double-strength

1 1/8 cups all purpose flour

1/4 tsp salt

1/2 tsp baking soda

1/2 cup rolled oats (uncooked)

1 cup semi or bittersweet chocolate chips

Preheat oven to 375 degrees. Spray 2 cookie sheets with non-stick cooking spray or line with parchment paper.

Cream the butter with the sugars till smooth, add the vanilla and the egg till mixed in.

By hand, add the flour, salt, baking soda, oatmeal and chips till well mixed.

Drop by teaspoonfuls onto prepared cookie sheets about 1 ” apart. Bake 8-10 minutes till lightly browned, a little longer if you like them well done.

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Dress Code

I am kind of a snob when it comes to salad dressing. For me bottled dressing is out of the question and don’t get me started on low-fat, no-fat dressings in a bottle – YICH! With summer on its way, I offer the following vinaigrette that is great on field greens alone as well as with the addition of fruit, nuts, a bit of crumbled gorgonzola…

Vinaigrette

1/3 cup sugar

1 tsp dry mustard

1/2 tsp salt

3/4 cup white vinegar

3 T apple cider vinegar

4-5 T onion juice (puree 1/2 a small onion to produce this)

2 T Worcestershire sauce

1/4 cup olive oil

1/2 cup canola oil

black pepper to taste

In a large bowl or in a blender combine sugar, mustard, salt and vinegar until sugar dissolves. Whisk in (or add to blender on low speed) onion juice and Worcestershire. Slowly add oil and whisk or blend until all is combined.  Add black pepper to taste. Yield about 2.5 cups of dressing. 

Keep refrigerated. 

 

The content of http://www.chefuptotheplate.wordpress.com, unless otherwise stated, is the intellectual property of Sari Schlussel-Leeds, MS, RD, CDN


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Mount Tush-more

It’s summer, we all want to look good and feel good but those summer parties can be a real challenge. All that patriotism can wreak havoc on our best intentions. Just in time for summer…

Sung to America the Beautiful

O bountiful with custard pies and weight we tend to gain

For over-salted GMOs* and food that’s never plain

America, America with ever spreading thighs

We mound our plates, we stuff our face

and Love to Super Size

(*Genetically Modified Organisms)

 

Portion control. Use the attached image for visual cues of standard healthy portions. If you want to enjoy all foods without a predictable weight gain, managing portion size is the key. Avoid serving meals “family style” (large platters of food on the table) in favor of portioning out each person’s food on a plate prior to bringing it to the table using the chart as your guide. Repeatedly doing so will teach everyone how a healthy portion looks so that it becomes ingrained in our minds and therefore automatic. 

When dining out (where the portions are notoriously huge), ask to have half the portion wrapped to go before it’s brought to the table. Not only does that remove the risk of overdoing it at that meal, you also have the benefit of leftovers for another day. 

Picnics and BBQs can derail our best intentions. Make yourself one plate with appropriately sized portions and then walk away from the food. Eat slowly and enjoy every mouthful. Keep busy socializing and giving your hosts a hand to keep your mind off second helpings of food. 

Here’s to a wonderful summer!

 

The above content is the intellectual property of Sari Schlussel-Leeds, MS, RD, CDN http://www.chefuptotheplate.wordpress.com

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Salmon Fishing

Salmon Salad with a Rainbow of Veggies

1 15 oz can of salmon, drained

1 hard boiled egg

2 ribs of celery

1 large carrot

2 scallions

3 radishes

1/2 ripe avocado

Cut veggies (except avocado) into chunks and process in food processor along with hard boiled egg until finely chopped. Add salmon and avocado and process until desired consistency is reached. Serve on green salad, crackers, bread, whatever.

Makes about 3+ cups

All blog postings by http://www.chefuptotheplate.wordpress.com unless otherwise noted are the intellectual property of Sari Schlussel-Leeds, MS, RD, CDN