what's in the cake stand - why the dietitian eats dessert, too

Since launching this blog I've struggled to find a way to properly portray the place that sweet, yummy, calorie-rich eats have in a healthy diet. It's not that I struggle personally with where they fit. It's that I struggle with where they fit in this blog format, which ultimately gives equal weight to every post. It's difficult to illustrate that a recipe about a caramel sauce isn't equivalent to grilled chicken with fruit salsa, in judging which one is a better choice for overall health.

Many people who visit a blog hosted by an R.D. expect to find nothing that even resembles a calorie-rich indulgence.

Mine is not that blog.

After more than a decade of working in the field of nutrition I have learned this - for the most part, the people who are most successful in achieving an overall healthy diet are the ones who learn to approach healthy eating as a lifestyle, NOT a quick-fix diet. For me, that lifestyle includes dessert. Beautiful desserts. Yummy desserts. Real desserts... on occasion. 

Don't misunderstand. I don't eat dessert after every meal. I don't even eat dessert every day. But I do believe in really savoring, enjoying and celebrating sweet confections when the time for dessert is right.

That's where my "cake stand" comes in. The name says it all. It's a very unassuming, display dome that's a fixture around my house... and has been for years. When I first married, my boss (and dear friend) would ask nearly every Monday morning, "What's in the cake stand?" It was almost a joke. I like to bake sweet yummies that much... she knew then, and it still applies, that there's almost always something in our cake stand.

And here's what's in the cake stand right now - Strawberry-Fig Bars.

These are based loosely off the Apricot Bars* in Very Merry Cookie Party. The main difference was my filling- I cooked down a cup or so of fresh strawberries with sugar until thick, added dried figs and let re-hydrate, then pureed with hand blender (rather than re-hydrating dried apricots).

They are buttery rich and look beautiful in the cake stand (although admittedly, I'm questioning now why I didn't photograph them that way. But I'm a sucker for a white plate). I hope shortly to post a picture of this old family friend... with something new behind the glass. I may not visit the cake stand every day. But when I do, it's always a tasty treat.

What about you? Do you eat a "healthy" dessert daily or save calories now to savor something decadent later? Any suggestions for something delicious to bake next?

~Regan

 *Out of respect for cookbook copyrights, I avoid publishing recipes from cookbooks that aren't reproduced online. I would suggest these as a good substitute for those wanting to try their hand at this type of bar cookie.

Getting Ahead in the Kitchen

These little guys... 

...they are the reason that I officially announce March as the month of the “Make Ahead Mom.” It’s my new job. My new title. I guess I’ll call it my month, too. As one well-traveled RD in my professional community likes to say, it’s all about #MeFirst. I guess today’s my #MeFirst moment. Being mom to the ones shown above, I don’t usually have many of those - what mom does? But I digress....    

Anyway, becoming the Make Ahead Mom is not really the kind of job you sign up for... frankly, I was pretty happy with my job as “Make Dinner On The Fly At Five” mom.  

But now that we have added #2 to our flock and as #1 has gotten older, life is requiring a different approach. As innocent and peaceful as they may appear above, sometimes an image does not tell the full story (no matter how many words it is worth.)

These are busy little men with tummies that start rumbling every afternoon around 4 o’clock and even busier bodies that start knocking around the walls of my kitchen simultaneously. What used to be my unwind-over-a-simmering-sauce time has, in recent months, turned into a cacophony of laughter and crying, begging and bartering and general abandonment of organization during the evening hour.  

Enter my friend Robin Plotkin.  

Robin, a fellow RD, blogger and popular food commentator, jolted me into a new system of approaching daily meals with her regular conversations about what she was making ahead in her kitchen. I had always viewed “make ahead” as something only suitable for an entire dish (which often sounds heavy on advance prep time that I just don’t feel like I have). 

But what Robin taught me (sometimes I need a little hand holding, I guess) was that it didn’t have to be that complicated. You just get all your “stuff” ready for the week, so that assembling dinner in the coming days no longer feels like you’re juggling fire batons (And if you’ve ever cooked on a gas stove with a baby on one hip and a preschooler pretending he is a karate champion on the other side, you get the picture.) 

To read more about my introduction into this world of making ahead, as well as a few tips to get started, please see my post today on My Recipes. In the coming months, I will share more about getting ahead in the kitchen, so that you can get on with your life. 

Regan's Recipe Round-Up

Some days work doesn't feel like work... mostly on days when I'm in the kitchen testing recipes. But many days, I'm like the rest of the food-loving world... working hard and indulging my passion for food through my points & clicks... just searching for the next dish to rattle in my pots and pans. 

So when I stumble on a recipe that really strikes a chord, I often bookmark it and go on my merry way. Then I thought... why not share? The best ideas often comes via word of mouth (with mouth being the operative word!) 

So check out this Recipe Round-Up... let me know if you agree & if you'd like to see any of these on your plate? If not, what's next on your list of "must try?"  

Cheese Ravioli with Toasted Walnuts from Real Simple Magazine

Walnut Date Phyllo Cups with Blue Cheese and Candied Bacon from California Walnuts

Cheddar and Zucchini Frittata from Diabetic Living Magazine

*Image from California Walnut Commission

Meatless Monday - What's My Motivation?

I am eating less meat. 

The natural assumption when you hear that begs ethics or environment. The truth is related to the challenges I struggle with to get through my day… 

…make the coffee, work, make breakfast, pack lunches, work, shuttle kids to and from school, be an engaged mom to my children when they get home, fix snacks, squeeze in laundry, work, make dinner (insert meat issue here), do baths, read stories, sing songs for bedtime, say prayers… you get the picture. 

And really, I'm no different than most moms. The difference is that part of my self-preservation has been to simplify mealtime beyond what was once customary of a culinary-inspired foodie like myself. 

I know the reality. Meat can be divine. (If you haven't read Ellie Krieger's recent recap of her visit to a meat processing plant, I encourage you to do so. It won't change minds of the purest vegetarian, but it is an enlightening read for those of us who don't consider ourselves full-time, non-meat eaters.) 

But meat also requires extra effort, in my opinion. And when I say "meat" I'm actually broadly categorizing all animal based proteins: beef, poultry, pork, fish, shellfish, etc. The extra effort either comes in the quick trip you need to make to the market for "market-fresh fish" or maybe the long braising period required for a lean piece of beef. Either way, it's not usually a grab-out-of-the-fridge option, unless I plan ahead. 

If you have the time to plan ahead, I highly encourage you to do so. Meal planning is truly one of the fundamental tenets of healthier eating. But my planning ahead right now involves a general stockpile of ingredients than can be tapped on a moment's notice to pull together a simple dinner option. 

That's where my formula for Professional Palate Pasta comes in. It's basically the framework for a hearty, satisfying, non-meat-based dish suited for any night of the week (or when doubled, leftovers for an ideal lunch option, too)

And here's how it works for 1 large serving... adjust based on the number of people at your table: 

1/2 - 1 cup dry small/medium shaped pasta, preferably whole wheat (ex: penne)

1/4 - 1/3 cup frozen or fresh veggie (ex: chopped spinach)

1 tablespoon high quality oil, infused-oil or oil-based sauce (ex: pesto)  

2 tablespoons hard, aged cheese (ex: sharp white cheddar) 

2 tablespoons tree nut (ex: pistachios)

Salt, pepper & red pepper flakes, to taste

 

Boil pasta till al dente; drain. While still hot, return to pan; add veggie, oil, salt and peppers. Place over medium-low heat and cook, stirring, until veggies are heated through (I like my veggies tender-crisp... even fresh veggies just need a little heat treatment with this method). Remove from heat, stir in cheese and top with nuts. 

#Thatisall

The beauty of this formula is that it truly allows for flexibility… your favorite veggies, whatever cheese you have on hand, whatever nuts are on sale, etc. It also provides a way to eat a more plant-based meal (something the much anticipated "final" version of the Dietary Guidelines are sure to stress).

And even if you have those around your table for whom meat makes the meal, you could easily toss in some prosciutto or high quality bacon (my choices), chopped cooked chicken or shrimp to round out their plate.  

My motivation may be one of immediate self-preservation… but who's to say that the end result won't be self-preservation for the long haul?

Questions:

-Are you eating less meat these days? What's your motivation? 

-Do you have a "food formula" recipe that you rely on regularly rely? 

Artfully eating well, 

~Regan 

Update on Monday, January 24, 2011 at 7:14PM by The Professional Palate - Regan Jones RD

Veggie note: If you have a veggie addition that needs a little more time & heat, feel free to toss into the boiling water before draining the pasta. Also, I should have mentioned that the addition of veggie to this recipe in no way represents the total veggie you should have in a meal. If this is all the veggie you're doing for the evening, pump it up... a lot! 

Feeling blue... how about you?

I love this time of year. The anticipation is almost too much. I'm just waiting... waiting... waiting... for our blueberries to "come in" (i.e. to be ripe & ready!)

My family has roughly 13 or so (I've lost count) blueberry bushes that were planted by my grandparents years ago. For a number of years, I've lived too far away to make it back during the summer to pick a crop. But not this year! I'm just waiting on the chance to hop in the car, head west and get my fill.

If you don't have a personal stash, that's okay, too. The beauty of in season produce is that it can typically be found in abundance either in your local grocer (look for signs that tell you you're picking up local produce... I guarantee it to be fresher) or better yet, head to the farmer's market.

And once you've got the superstar, health berry in your basket, consider making something truly special with it. Sure, they're great sprinkled over cereal, tossed into oatmeal or just popped bite by bite alone. But trying your hand at something new is worth the effort when it's peak season. I recommend this Galette via MyRecipes.com as a great place to start. 

(Wanna learn more about all things blue in the berry world, check out http://www.blueberrycouncil.com/)

Lastly... once you're finished baking... how about an invite? I'm still waiting on my blueberries...

~Regan

(image from http://www.flickr.com/photos/garibaldi/254885460/)

By Request... Cheese Straws!

A quick share of one of my all time faves for the holidays.

Cheese Straws

1 lb Extra Sharp Cheddar Cheese (I only use Cabot Yellow Extra Sharp these days. Good cheese makes a huge difference)
1 1/2 sticks butter (no margarine, please)
3 cups all-purpose flour (save your White Lilly for biscuits... it's too tender for this)
Cayenne/Ground Red Pepper (to taste... we like 'em hot)
Salt (to taste)
Garlic powder (optional and to taste)
Dash of Worcestershire & Tabasco

Shred your cheese; allow to come to room temperature (This is important. Really cold cheese/dough is HARD to press out even in a good cookie press). Cream with butter (I use my heavy duty Kitchen Aid stand mixer for all of this).

Once creamed, add flour, 1/2 cup at a time. Next, mix in seasonings. (Here's where the "tricky" part comes in. When I used to make these in FL, there was plenty of moisture in the air and I usually didn't add any water. Here in TX, I have to add a tablespoon of water or more to get the dough smooth enough to press out with my cookie press. Also, if your kitchen is cold/cool, you might have to microwave the dough just a LITTLE bit... don't want the butter/cheese to melt, but you need it warm enough to be able to press it out through the cookie press.)

Press dough out into straws on baking sheets using a good, strong cookie press (the one I bought from Williams Sonoma was WELL worth every penny I paid for it).

Bake at 325 for 10-15 or until just lightly browned on the bottom.

Then... and don't be tempted to skip this step... turn oven off and allow to cool slightly; put all the straws back in a warm oven to "dry out" (much like curing shortbread) (I typically do this overnight.) The flavor won't change, but they'll stay crisp much longer.

Enjoy!