Re: USCHO Cooks: Are you our Top Chef?
It's January; weary of my own sugar bombs. I know I can cook delicious savory food that's kinda healthy. So, I'll take Gusteau's advice with hot food, since I do it with baking already:
"You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true - anyone can cook... but only the fearless can be great."
Current healthy food projects:
1. Sweet potato and Brussels sprouts hash. The one at Anna's House has those two things, dried cherries, red onion, and a balsamic glaze. Then served with two eggs, any style, and toast of choice.
2. Turkey Swedish meatballs. Keep the gravy as is, but swap the meat with 85% lean ground turkey.
3. Baked root vegetable chips. Maybe frying isn't a wonderful idea, but making a "Sweets and Beets" mix sounds nice. Plus we're looking for healthy-ish snack at Out On the Lakeshore.
4. Making a healthy energy bite that doesn't have 7 different kinds of sugar. I am aware of RX Bars, but those are quite the worst things I put in my mouth. Just as bad as kale. Truth is, I wish Larabar would have a protein snack, and I wish the makers of RX Bar would have asked Larabar how they do it. Larabars go down easy. RX is shoe leather.
5. Lasagna, but with thinly sliced butternut squash serving as the "noodles." Anne Burrell serves this with a pork ragu; maybe I can do the same thing.
6. Lasagna with either pumpkin or butternut squash; I am not a fan of meat lasagnas.
7. Make my own LaCroix by simply squeezing lemon juice, etc in sparkling water. This is much cheaper than 2/$9 for a 12 pack. Not only that, the flavor would be stronger than "hint of hint of lime."
8. Alton Brown's Pork Wellington. Like a Beef Wellington, but with much more affordable pork tenderloin.
9. Work on "grown up" pizzas. There's the Margherita, my favorite, and New Holland Brewing and Hops have some flavors I can riff off of. I just know to get the best mozzarella I can find. The cheese makes all the difference.
