I'm a nutritionist, not a chef!: March 2010

Friday, March 12, 2010

Greens, grains and squash- it sounds delicious!

I did not make this up, nor did I make it yet. But I can't wait to and I thought I'd share.

Let me know if anyone tries it first.

Roasted Delicata Squash with Quinoa Salad Recipe - Michael Symon | Food & Wine

***Update!
I made it. It was in fact delicious. A few changes, I didn't have delicata squash, so I used acorn squash. I love delicata squash and you can even eat the skin, but acorn is also one of my favorites and worked perfectly with the flavors of this dish. I also didn't have any fresh parsley, didn't miss it. And lastly, I tossed the arugula with a little EVOO and sea salt before plating the dish. It was wonderful!

I am not a chef, I am a nutritionist.

But I am slowly and surely becoming a better cook every year. It's all about starting. I grew up cooking Shake-n-Bake, Spaghetti O's and the blue box of mac & cheese. In my 20's I tried simple chicken dishes (mostly seasoned with Italian bread crumbs and a variety of sauces or cheese), some homemade pasta dishes and perhaps a steak. I shied away from fish, any vegetable I didn't recognize or roasting a whole chicken (gasp! boneless, skinless breast please!)

Since becoming a Holistic Nutritionist I have dared to venture into some previously scary territory. I must give credit to my two biggest chef influences: my sister and my husband. They have inspired me over the years with their own inventive cooking styles. Both were self taught, influenced by old cookbooks, great restaurants and cooking shows. Now I have taken to my own creativity in front of the stove and I am happy to report it's not so scary after all. In fact, now I enjoy creating new recipes, making a mess and stepping outside my comfort zone in the kitchen.

On this blog I simply plan to quickly type out what I made for dinner. I cannot promise precise measurements, accurate times, exact temperatures or perfect grammar. I can promise, that if you just try... get in the kitchen and begin... you too, will become your own chef. And you will be healthier for it! Diets don't work and eating out can bust your budget (and your waistline). Knowing exactly what's in the food you and your family eat is one of the best things you can do for your health. My recipes are simple and somewhat quick. In less time than it takes you to go to the drive thru, visit your doctor to hear the bad news about your high triglycerides and return home, you could have a delicious and healthful, homemade dinner on the table. And don't forget leftovers... having them for lunch is another great way to stretch a buck. Now get that apron on, grab your wooden spoon and COOK!

I'm a nutritionist, not a chef!

Friday, March 12, 2010

Greens, grains and squash- it sounds delicious!

I am not a chef, I am a nutritionist.

About Me

Search This Blog

Blog Archive

Cook's Notes