About Me

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My friends call me the "grammar goddess." Really. ;-) I own a freelance writing, editing and tutoring business. Previously, I served three years as food editor for The Morning Sun in Mt. Pleasant, which kindled my interest in food writing. My other areas of expertise in writing include features, community news, architecture/construction and engraving/personalization. I have a frightening number of cookbooks and watch too many DIY, HGTV, Food Network, Cooking Channel and Antiques Roadshow (BBC and PBS versions) shows. And I tweak nearly every recipe I make.

Saturday, October 9, 2010

Review: Heart Smart Cookbook

A classic cookbook which was published in 1991 by the Detroit Free Press/Henry Ford Health System, this was a recent garage sale find that I reacquainted myself with (my original copy disappeared somewhere between Novi and Mt. Pleasant more than 10 years ago); its contents take into account people's tastes while catering to the wisdom of the time.

Overall, it's a great cookbook. (How many cookbooks tell you how to make your own natural peanut butter and your own turkey breakfast sausage?) I've made quite a few recipes in it in the past. These are real recipes that people would make and eat.

The one thing that's a little outdated, perhaps, is the emphasis on total avoidance of egg yolks and minimizing all fat (including healthy oils, such as olive oil), but that's a small thing. The one bit of nutritional information it is missing is fiber, which wasn't considered as important to healthy eating as overall fat content in 1991.

What I didn't know until I tried to look up the original publish date of this book, is that a second one has been published. I hope to get a copy soon and see if Heart Smart II cookbook is even better.  

What to Do with the Great (Meaning Big) Pumpkin

Pumpkins are in season right now. The variations in size (and, to some degree, shape) can be enormous.

If you (or someone who you know) has a big patch of pumpkins that need to be used up this fall, keep this in mind.  

-Pie pumpkins are not meant to be carved, they are intended to be eaten! Find a good recipe (such as Classic Pumpkin Pie with Betty White on Martha Stewart's website) and use it. It definitely tastes better than canned pumpkin. (Roasting a small pumpkin in the oven isn't a huge production; you just cut it in halves, take out the seeds and roast it. The pulp scoops out nicely with a large spoon.) Or you can simply eat it as you would eat squash. Allrecipes.com has an article showing how to bake, boil or microwave the pumpkin, along with links for several recipes.

-For the rest of the year, when fresh pumpkin isn't available, see some of Hungry Girl Lisa Lillen's recipes on her website using canned pumpkin.

An Apple a Day

Found a tidbit about apples, which are in season. posted by Julie Freeman, RD, MA, LD on Visions Medical Center blog, reminding me why apples are so good for us. (It's a bit of a way down the page listing recent entries.)

Apples have insoluable and soluable fiber. Fiber can sweep away toxins, lower cholesterol and help you to feel full while eating. The flavanoids in apples can help to fight prostate cancer, and decrease the type of inflammation that inflames asthma and allergy attacks.

I highly recommend a sweet apple that's only available this time of year called Honey Crisps. I usually find them at Colasanti's Market in Highland or VG's  Grocery (which has several locations). I'm going to get some before they're gone!