Health for life

Sweet readers! Today’s question is pretty self-centered, but what are blogs, if not digital representations of our desperate need for validation on a mass scale? Also, the winner gets a cookbook! Whee!

Q: A long, long time ago (37 days) in a galaxy far, far away (Lawn Guyland, Noo Yawk), I married a man of unparalleled awesomeness and beard-growing ability. Until that fateful evening, he was erred to on this blog as Husband-Elect. Now he has been … uh … sworn in (?) as my spouse, we need a new moniker.

What should we call The Artist Formerly Known as Husband-Elect?

A: Our favorite name will receive a copy of Giada De Laurentiis’ newest cookbook, Giada at Home: Family Recipes from Italy and California. (We went to Italy for our honeymoon, and I hear California is very nice, so its kind of fitting.)

As always with these kinds of things, there are a few rules:

• Entries must be in by this Thursday, October 14th, at 6pm. 
• One entry per person.
• Entries must include your idea and a name with which we can identify you. No anonymous comments, please.
• Winner will be announced in this Friday’s Top Ten Links post.
• In the case of a repeated idea, the commenter who mentioned it first will receive the cookbook.
• No family or friends of CHG bloggers can enter. Sorry, Ma.

Hope that makes sense, sweet readers. Can’t wait to see your ideas, and don’t forget to log on later for Jaime’s newest Green Kitchen column!

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

A few months ago, I fell into possession of The Quick Cook Book by Lois S. Kellogg, a 1961 paperback filled with hundreds of convenient and occasionally jaw-dropping recipes.


There are Mayonnaise Mounds. There are Corned Beef Cobblers. Theres even Prune Whip. And Im pretty sure we can trace Americas obesity problems directly to the Canned Chicken section.

To be fair to Lois, she seems to specialize in baking. The cake and cookie recipes look tasty and are mostly made from scratch. Some arent, but ... well get to that later.

First, lets pretend were hosting a party on Mad Men. And what better way to kick off a soiree than Cholives?



Of course, if youre not fond of olive and cheddar finger foods, deep-fried whole chicken sandwiches make an excellent light appetizer.



The meal really begins with soup. Tomatoes and pineapples are delicious, inexpensive, and come in cans. They should be lovely together.



Side dishes are vital to the success of any meal. I like to make a lot of them, since theyre less expensive than meat.



Id love to serve macaroni and cheese, but I find the garish yellow hue too distressing. How do I cope?



Of course, the most distressing part of hosting a party is that I never know what to serve for the main course. Jellied Meat Loaf? Corned Beef Corn Ring? Ham Wheel Pie? Corned Beef Cobbler? So many options, and all on the same page...



I know! Well do breakfast for dinner! With a twist!



Its important to end the meal with a wholesome, appealing dessert. Since I believe halitosis is a myth, (like morally upright socialists), this should fit the bill!



You know, Onion Ice Cream is definitely going on the menu, but Bob really pers treats that keep him regular. Maybe this would please him?



As for my son ... be caul, Danny. This peach pie is "Different" from all the other peach pies. Youre such a good student. Dont let it ruin your future.



And to cap it all off, coffee. But drinking it just seems so ... pedestrian. Isnt there a better way to get that caffeine fix?


Mmm ... delicious. I bet the Jell-O company will pay me at least one hundred dollars for this recipe.

Cheers, everyone!

~~~
If you like this article, you might also like:

• 11 Things Dwight K. Schrute Taught Me About Food and Frugality
• The Argument for Spending More on Food
• The Dos and Donts of Buying a Cookbook 

(All photos from The Quick Cook Book by Lois S. Kellogg)

A few months ago, I fell into possession of The Quick Cook Book by Lois S. Kellogg, a 1961 paperback filled with hundreds of convenient and occasionally jaw-dropping recipes.


There are Mayonnaise Mounds. There are Corned Beef Cobblers. Theres even Prune Whip. And Im pretty sure we can trace Americas obesity problems directly to the Canned Chicken section.

To be fair to Lois, she seems to specialize in baking. The cake and cookie recipes look tasty and are mostly made from scratch. Some arent, but ... well get to that later.

First, lets pretend were hosting a party on Mad Men. And what better way to kick off a soiree than Cholives?



Of course, if youre not fond of olive and cheddar finger foods, deep-fried whole chicken sandwiches make an excellent light appetizer.



The meal really begins with soup. Tomatoes and pineapples are delicious, inexpensive, and come in cans. They should be lovely together.



Side dishes are vital to the success of any meal. I like to make a lot of them, since theyre less expensive than meat.



Id love to serve macaroni and cheese, but I find the garish yellow hue too distressing. How do I cope?



Of course, the most distressing part of hosting a party is that I never know what to serve for the main course. Jellied Meat Loaf? Corned Beef Corn Ring? Ham Wheel Pie? Corned Beef Cobbler? So many options, and all on the same page...



I know! Well do breakfast for dinner! With a twist!



Its important to end the meal with a wholesome, appealing dessert. Since I believe halitosis is a myth, (like morally upright socialists), this should fit the bill!



You know, Onion Ice Cream is definitely going on the menu, but Bob really pers treats that keep him regular. Maybe this would please him?



As for my son ... be caul, Danny. This peach pie is "Different" from all the other peach pies. Youre such a good student. Dont let it ruin your future.



And to cap it all off, coffee. But drinking it just seems so ... pedestrian. Isnt there a better way to get that caffeine fix?


Mmm ... delicious. I bet the Jell-O company will pay me at least one hundred dollars for this recipe.

Cheers, everyone!

~~~
If you like this article, you might also like:

• 11 Things Dwight K. Schrute Taught Me About Food and Frugality
• The Argument for Spending More on Food
• The Dos and Donts of Buying a Cookbook 

(All photos from The Quick Cook Book by Lois S. Kellogg)

A couple weeks ago, I was waiting for CB at Cowsheds & Stately before seeing a movie at the nearby cinemall. I tried to resist the magnetic pull of the New Cookbooks table, but its power was too strong. I drooled over one in particular: Terry Hope Romero’s Viva Vegan, an animal-free tribute to Latin food (and what I’ve been craving mucho lately).

The book was gorgeous, and it took all my strength to leave it there on the table. But I did (though I’m still thinking about it two weeks later) because I have too many cookbooks I never use.

You would never know that I have over 30 cookbooks. My weekly cooking repertoire revolves around a few well-honed favorites, Internet inspirations, and whatever Mark Bittman or Madhur Jaffrey tell me to make by closing my eyes, letting one their books fall open, and putting my finger down on a recipe.

Among the cookbooks on my kitchen shelf, at least a dozen of which I have never used, are odes to nutrition I purchased with hopes of eating healthier or adding some variety to my cooking. A couple of prettier books (and their novelty cousins) were presented to me as gifts. But much of my collection was left behind by former roommates, and a smattering are pamphlet-length tracts or user manuals with recipes.

However, I can’t bear to let them go, no matter how ridiculous or out-dated. What if lurking inside the Matoon (Illinois) United Methodist Women cookbook is a glowing gem of a casserole that will change my life? What if I can revamp a Mrs. Fields cookie recipe into something healthy and delicious? But that’s just silly; my kitchen square-footage is at a premium.

Over the next few months, I plan to plumb my Neglected Cookbook Library for its hidden jewels. Along the way, I will feature recipes from my quarry. You’ll still hear from Mark Bittman and Madhur Jaffrey; you’ll just get a taste of other visionaries too, like Isa Chandra Moskowitz, the Moosewood Collective, and George Foreman.

If a book doesn’t earn its shelf-space, I will cast it off to the thrifty to make room for others more worthy… like Viva Vegan. Let’s get it on.

Title: Babycakes: Vegan, Gluten-Free and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery by Erin McKenna
Acquisition Info: Received as birthday gift, 2009 from the lovely Miss T
Recipe: Carrot Cupcakes and Vanilla Frosting/Vanilla Sauce
Reason for neglect: Specialty ingredients
Treasure Rating: 3 out of 4 Fistsful of Jewels

Babycakes’ reputation preceded my experience with this book. I have several friends with various dairy, gluten, and sugar sensitivities who all sing the praises of Ms. McKenna’s downtown bakery. My expectations were high and met.

Since first trying the vegan, gluten-free, and sugar-free carrot cake recipe about a month ago, I’ve made it twice more for potlucks, and it’s been met with wild accolades—rare for “alternative” baked goods. Seriously, this is one of the best things I’ve ever shoved in my mouth.

A caveat at the beginning of Babycakes instructs against ingredient substitutions, and for the most part, the warning should be heeded. Ingredients like coconut oil and xanthan gum are often crucial to gluten-free baking. But of course, I am me.

Take one: I replaced the (expensive!) coconut oil with canola oil in the cake recipe, upped some of the spice amounts, and made my own vegan (but not sugar-free) frosting. It was phenomenal. The cake was moist and light, and hardly needed frosting. (I ate it without for breakfast a couple of times.) CB, the roommate, and I could not get enough. I had to make it again.

Take two: Emboldened, I made the carrot cake with canola oil again and attempted the book’s vanilla frosting recipe with the same substitution. Oh Nell Carter, no! After leaving it overnight in the fridge to set, I had vanilla soymilk—oily vanilla soymilk. The frosting recipe must have coconut oil.

I slapped together my own agave-based frosting for that evening’s potluck, and everyone was nice enough to say it was good. The cupcakes were delicious, but my sugar-free frosting was a drippy, gritty, sticky mess. I have the best friends.

Take three: Another potluck on the calendar, and I finally went by the book. I plunked down the cash for the coconut oil (on sale!) and it was worth it. The carrot cake was just good as before, but the frosting was SO much better. It’s smooth and creamy—definitely more like a cream than a traditional frosting, but delicious and sweet without being cloying. Every single person went back for a second slice.

Babycakes stays.

~~~~

If you dug this article, you may dig

• Rx: Snickerdoodles
• Birdseed Granola Bars
• Vegan Rice Pudding

~~~~

Super-free Carrot Cake
Adapted from Babycakes by Erin McKenna
Yields 24 pieces


3 cups gluten-free baking flour (Note: I used Bob’s Red Mill Gluten-Free All-Purpose Flour per cookbook recommendation.)
1 tbsp baking powder
1 tbsp baking soda
1 tsp xanthan gum
1 1/2 tsp salt
2 tbsp cinnamon, grated
3 tbsp ginger, powdered
1/2 tsp nutmeg, grated
2/3 cup canola oil or coconut oil (melted)
1 cup agave nectar
1 cup almond milk
1 tbsp vanilla
1/2 cup hot water
3 cups carrots, shredded

1) Preheat oven to 325°. Grease 9” × 13” baking pan with oil or cooking spray.

2) Combine all dry ingredients in a large mixing bowl.

3) Mix in oil, agave nectar, almond milk, and vanilla. You will have a thick batter. Gently stir in hot water. Fold in carrots.

4) Pour batter into 9” × 13” baking pan or fill cupcake cups with 1/3 cup of batter. Bake cake for 35–45 minutes or until a toothpick comes clean. Bake cupcakes for 20–30 minutes. Depending on your oven, you may want to turn the pan and/or cover with foil halfway through baking. The former prevents uneven cooking; the latter keeps the top from burning before the insides are good and done.

5) Allow cake to cool before frosting with Agave Vanilla Frosting or Vegan Buttercream.

6) Serve to the adoration of all who encounter your genius.

Agave Vanilla Frosting
Adapted from Babycakes by Erin McKenna
Yield: 3/4 recipe will frost 9”x13” cake; whole recipe will frost 24 cupcakes

1 1/2 cups unsweetened almond milk
3/4 cup dry soy milk powder
1 tbsp almond flour
1/4 cup agave nectar
1 tbsp vanilla extract
1 1/2 cups coconut oil (melted)
2 tbsp lemon juice (Note: Use exact measurement rather than a whole lemon, which is likely too much.)

1) In the blender or food processor, combine almond milk, soy milk powder, almond flour, agave nectar, and vanilla extract. Zap it for two minutes.

2) Drizzle in coconut oil and lemon, alternately, until fully incorporated into mixture.

3) Pour into sealable container and chill for at least 6 hours to achieve a spreadable consistency.

4) Your cake should be cool by then too: frost, eat, enjoy the rapture.

Alternate frosting—vegan and gluten-free, but not sugar-free

Vegan Vanilla Buttercream
3 cups confectioner’s sugar
1/3 cup (5 tbsp) nonhydrogenated vegan margarine or shortening (softened)
2 tbsp almond milk
1 tbsp vanilla

1) Combine sugar and shortening in medium mixing bowl.

2) Cream together with spatula, adding almond milk to help it along. Add vanilla and continue to mix until smooth. Add another splash of almond milk if necessary.

3) Spread on cooled cake and serve to adoring throng.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
Carrot cake with canola oil: 148.5 calories, 6.8g fat, 1.7g fiber, 1.6g protein, $.34
Carrot cake with coconut oil: 145.7 calories, 6.6g fat, 1.7g fiber, 1.6g protein, $.39
Agave frosting: 109 calories, 11g fat, .6g fiber, .9g protein, $.27
Buttercream frosting: 83 calories, 2.7g fat, 0g fiber, 0g protein, $.10

Calculations

Super-free Carrot Cake
3 cups gluten-free baking flour: 1200 calories, 12g fat, 36g fiber, 36g protein, $2.15
1 tbsp baking powder: negligible calories, fat, fiber, protein, $.04
1 tbsp baking soda: negligible calories, fat, fiber, protein, $.04
1 tsp xanthan gum: negligible calories, fat, fiber, protein, $.04
1 1/2 tsp salt: negligible calories, fat, fiber, protein, $.02
2 tbsp cinnamon: negligible calories, fat, fiber, protein, $.04
3 tbsp ginger: negligible calories, fat, fiber, protein, $.04
1/2 tsp nutmeg: negligible calories, fat, fiber, protein, $.02
2/3 cup canola oil: 1320 calories, 149g fat, 0g fiber, 0g protein, $1.28
[or 2/3 cup coconut oil: 1253 calories, 145g fat, 0g fiber, 0g protein, $2.52]
1 cup agave nectar: 960 cal, 0g fat, 0g fiber, 0g protein, $2.56
1 cup almond milk: 40 calories, 3g fat, 1g fiber, 1g protein, $.50
1 tbsp vanilla extract: negligible calories, fat, fiber, protein, $1.00
3 cups carrots: 45 calories, 0g fat, 3g fiber, 1g protein, $.33
TOTALS WITH CANOLA OIL: 3565 calories, 164g fat, 40g fiber, 38g protein, $8.06
PER SERVING (TOTALS/24) with canola oil: 148.5 calories, 6.8g fat, 1.7g fiber, 1.6g protein, $.34
TOTALS WITH COCONUT OIL: 3498 calories, 160g fat, 40g fiber, 38g protein, $9.30
PER SERVING (TOTALS/24) with coconut oil: 145.7 calories, 6.6g fat, 1.7g fiber, 1.6g protein, $.39

Agave Vanilla Frosting
1 1/2 cups unsweetened almond milk: 60 calories, 4.5g fat, 1.5g fiber, 1.5g protein, $.75
3/4 cup soy milk powder: 330 calories, 15g fat, 18g fiber, 27g protein, $.48
1 tbsp almond flour: 40 calories, 3.5g fat, .75g fiber, 1.5g protein, $.00
1/4 cup agave nectar: 240 calories, 0g fat, 0g fiber, 0g protein, $.64
1 tbsp vanilla extract: negligible calories, fat, fiber, protein, $1.00
1 1/2 cups coconut oil: 2818. 5 calories, 327g fat, 0g fiber, 0g protein, $5.68
2 tbsp lemon juice: 10 calories, 0g fat, 0g fiber, 0g protein, $.20
Totals: 3498.5 calories, 350g fat, 20.25g fiber, 30g protein, $8.75
PER SERVING (TOTALS/24): 145 calories, 14.6g fat, .8g fiber, 1.25g protein, $.36
PER SERVING (TOTALS/32): 109 calories, 11g fat, .6g fiber, .9g protein, $.27

Vegan Vanilla Buttercream
3 cups confectioner’s sugar: 1440 cal, 0g fat, 0g fiber, 0g protein, $.96
1/3 cup (5 tbsp) nonhydrogenated vegan margarine or shortening: 550 cal, 65g fat, 0g fiber, 0g protein, $.39
2 tbsp almond milk: 5 calories, .4g fat, .13g fiber, .13g protein, $.13
1 tbsp vanilla extract: negligible calories, fat, fiber, protein, $1.00
TOTALS: 1995 calories, 65.4g fat, .13g fiber, .13g protein, $2.48
PER SERVING (TOTALS/24): 83 calories, 2.7g fat, 0g fiber, 0g protein, $.10

Today’s question comes straight outta Brooklyn:

Q: Being folks who like food, eating, chopping, and such, we probably all have a small collection of cookbooks. I have about 15 or 20 myself, but only use a few with any frequency.

Cook’s Illustrated Best 30-Minute Recipe sees the most traffic in my home, though Ina Gartens’s first cookbook isn’t far behind. If I owned Moosewood’s Simple Suppers (which I checked out from the library once and adored), it would probably be right up there, as well.

So, of all the cookbooks in YOUR kitchen, which one gets the greatest amount of play?

A: Sweet readers! This one’s all you! What single cookbook (not blog, not periodical) do you use most often?

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

The backbone of your kitchen, they stand at attention on the countertop like so many colorful soldiers, straight-spined and ready for employment at their commander’s behest. They are your cookbooks, and by gum, eating well would be dang near impossible without them.

Today, we’re discussing those culinary/literary stalwarts, and how to buy the best possible tomes for your needs (or someone else’s). And by “we,” I mean CHG and Casual Kitchen. CK creator Dan asked Meredith from Like Merchant Ships, Hannah and Phoebe from I Heart Kale, and yours truly to name their favorite tomes and describe why they deserved a special place on the bookshelf. He included his own picks too, and the final group of 12 makes a solid starter collection.

Over here, we’re listing the Dos and Don’ts of purchasing a cookbook, whether it’s one Dan mentions or another volume entirely. Now, you don’t have to follow ALL these rules every time you crave a Martha Stewart baking collection. (That would be a tad obsessive. Insane, even.) But heeding one or two guidelines could save a few bucks in the long run.

DOs

DO get recommendations from friends. There’s no better litmus test for a cookbook than hearing the good word from previous purchasers - ESPECIALLY ones you love and trust in the kitchen.

DO read reviews. Second only to the all-important friend referral, reviews let you know how a cookbook is being received by the general public (a.k.a. the people who have no stake in promoting it). Amazon and the Chowhound message boards are two spectacular destinations for (generally) unbiased evaluations.

DO match your needs. Are you a vegetarian mother of 67 who eats Italian food exclusively? Are you a young British dad who can’t get his three-year-old to swallow a single carrot? Are you a swingin’ CEO who has exactly four minutes and 15 seconds to make dinner each night? Whatever your situation, there is a cookbook to match it. If you can, take a few minutes to browse some bookshelves, message boards, or online libraries. Odds are you’ll find that 2nd edition of 30-Minute Indian Pork Desserts. (You know, the one with the Bacon-wrapped Galub Jamun?)

DO consider health concerns and dietary restrictions. This goes doubly for cookbook gifts. Case in point: the “HI Y’ALL!” cackle and planet-sized diamonds aside, I secretly love me some Paula Deen. For a brief time, I even considered replacing my blood with her Chocolate Bread Pudding. Alas, as my days of full-fat desserts and “FAHVE STI-YUCKS OF BUTTUH!” are over, a Lady and Sons hardcover might not make the best birthday present. It’s the same idea with diabetics and candy instructionals or vegans and barbecue cookbooks.

DO see the cookbook at least once in person. If you’ve ever used a color-challenged computer monitor to make online purchases, you know goods can be very different in real life than how they appear onscreen. Nothing beats seeing the dimensions, hues, and layout of a cookbook with your own beautiful blues. Take a gander next time you’re at the local Borders.

DO scan the inside flap. This excellent tip comes from About.com’s Fiona Haynes, who observes that the front and back covers provide, “a snapshot of the author, their philosophy and credentials.” If you’re concerned with authenticity or qualifications, the bio is a great place to start.

DO read the index and a few recipes. Ingredient lists, equipment availability and mastery level are three vital factors in matching a cookbook to your needs. Can you find all the required foods? Do you own (or can you procure) the appropriate utensils? Do you have the necessary skillz? Gift-wise, this step also ensures Junior doesn’t receive a Daniel Boulud collection and “30-Minute Meals for Dummies” won’t go to your gourmand grandma.

DO practice the 7-day rule. If you see a book in a store and like it, wait a week. Then, if you’re still craving its sweet, succulent food after seven days, go nuts. You can even use the downtime to check for discounts and comparison shop.

DO try out a library copy. Test driving a loaner is a failsafe method of ensuring it gels with your cooking style. Those 21 days (or 25 if you’re delinquent with returns … me) provide plenty of opportunity to experiment with recipes. And? If you’re not satisfied? You haven’t blown $20 on a waste of precious shelf space.

DO check if you can find the same recipes online for free. Why fork you’re your hard-earned cash for something you can procure for no money down? Tons of magazines and authors publish their work on websites now, and a ten-minute search could save you 30 bucks. Of course, sometimes you just want the book, and that’s totally fine, too. Even though Lidia Bastianich posts a ton of her dishes on the ‘net, I prefer having The Italian-American Kitchen around because of the convenience and extras: cooking tips, food descriptions, pictures of her hands, etc.. (Seriously, I love her hands. They just look so … capable.)

DON’Ts

DON’T be seduced by design. Too many cooking guides look gorgeous next to your backsplash, but come up short in the recipe department. If a full-color strawberry 8x10 is what you want, photography books might be a better option.

DON’T fall for too-good-to-be-true discounts. The 75% off sales at Barnes and Noble … the bargain basement prices at CostCo … the clearance markdowns at Bed, Bath, and Beyond. When it comes to cookbooks, it’s tempting to dive right into the BUY 1 GET 1 FREE bin. Unfortunately, those costs are often slashed for a reason: the recipes are duds, the layout doesn’t work, etc. You might strike gold on occasion, but it’s always safer to research first.

DON’T gift a cookbook if it will go unused. Once upon a time in her early teens, my friend S mentioned to her extended family that she liked cows. Henceforth, for a full decade, nearly every single present she received was cow-themed. Now, she wasn’t ungrateful – it’s just that she had approximately 48,000 pieces of bovine paraphernalia and had grown out of the phase by age 15. Even today, at 30, she’s occasionally given a porcelain heifer for her birthday. Similarly, I’m sure there are folks with 38,000 cookbooks who’d rather chug olive oil than get another one. (I’m also sure there are collectors with 138,000 who would like nothing better.) If you’re buying a gift, consider carefully whether the intended recipient falls into the Too Many Cows category. (Beware of giving cookbooks to non-cooks, as well.)

DON’T jump at a celebrity cookbook. A-list endorsement doesn’t always equal good eats. You might end up instantly horrified (Paris Hilton cooks?) or pleasantly surprised. By all accounts, Patti LaBelle’s soul food and the late Linda McCartney’s vegetarian dishes are solid investments, but others … who knows?

DON’T buy into suspicious gimmicks. I have no idea if all-tea diets or worm head dinners are nutritionally sound. I’m not a health professional. I DO know I wouldn’t purchase a cookbook that made shady promises about accelerated weight loss or tapping the inner mind through lemons. There are snake oil salesmen everywhere, even in the usually classy cookbook world. Doing the research and trusting your instincts can help you avoid these charlatans.

And that’s our ballgame. If anyone out there would like to add to these OR suggest a cookbook for Dan’s list, write us an e-mail or go crazy in the comment section. We look forward to hearing from you.

(Photos from Flickr members lollyknit , suzysputnik, ulterior epicure and maltphoto.)