Cook Yourself Thin Book

Did you know that for the first time obesity statistics show that there are now more obese people than those who are overweight?

I know that our economy crisis prevents us to be a stay at home mom or dad.  We all have to work two and sometimes three jobs to make ends meet. Fast food, they say, is the culprit for so much weight gain.  Don’t you think it’s time to take the bull by the horns and do something about it?  Wouldn’t it make sense to cook, using a new concept?  What is this new concept?  It is merely cooking the food and baking the way you always did, but, using different products.  These products are simply substitutes for the High Fat and High Sugar products used for years. 

I have dedicated myself to creating recipes that are identical, in every way to the ones we consume now.  With the proper use of, sugar free honey, for instance,you can eliminate any brown sugar from your recipe.  No taste change.  No aftertaste.  Cookies flatten properly during the baking process.  They smell delicious and taste even better.  There was a time, you had to refrigerate all sugar free baked goods, immediately.  If you did not, the goodies were stale within twenty four hours.  No longer is this necessary, except for food and cheesecake, for instance, which must be refrigerated anyway.

Along with my two cookbooks, “Theresa’s Solution to Smart Cooking” and Theresa’s Solution to Smart Baking” I have added a New cookbook, “Little Chef, Series #One, on my website  In my cooking school, I had the privilege to teach children from ages nine and up to teenage, the simple art of cooking.  This was when I realized how much help children could be to their hard working parents.  I also realized,  while  observing some of the kids, they were amazed at how much math, reading and comprension went into cooking. What a marvelous and exciting observation this was.  We all must eat, three meals a day to stay healthy. Why not gather up some trust, and allow your children to help with meals.  You and dad have too much to do and cooking is like doing an exciting craft for the kids.  If you could imagine the pride in their faces, when they cook something, and it tasts great and looks wonderful,  Some of the recipes in the Little Chef’s book, are planned around simplicity and no cleanup.  They simply prepare meals, using aluminum foil sheets, folded into a large bag ready for the oven when you get home.

Best of all, even these recipes are Low in Fat and Low in Sugar calories.  The snacks and candy recipes are perfect for you and the children to eat, without weight gain.  We must do something about the Obesitity crisis, not only for you, but your children are in for a world of medical disasters if you don’t help yourself and them to reverse obesity. 

If you, or your children want to talk to me, go to my Forum at www.theresasolution.net.  Ask me anything regarding food or your diet.  I will be happy to answer your questions.  This crisis is too serious to ignore. 

When immigrants from the four corners of Europe came to America, they brought a variety of traditional Easter bread recipes. Now chocolate Easter bunnies, yellow marshmallow chicks and jelly beans signify the holiday but at one time families served Easter breads, which are rich in symbolism and history.Father Dominic Garramone, a Catholic priest, cookbook author and host of the TV show “Breaking Bread with Father Dominic,” would like to ensure that Easter bread traditions are not forgotten. “Bread for Easter is one way of bringing some tradition and meaning back to the holiday,” he says. Here are two of his tried-and-true brunch recipes:French Toast Custard CasserolesFor each casserole, you will need:1 egg2 Tbs. whole or reduced-fat milk2 thick or 3 medium slices of day-old bread (store- bought bread works well)2 Tbs. chopped pecans1/3 cup maple-flavored syrup1 Tbs. butter1 small ovenproof bowl, about 5″ across and 2″ deep (a small soup bowl with a handle works well.)Preheat oven to 350° F. Lightly coat the interior of the ovenproof bowl with cooking spray or butter. Trim bread slices to a shape and size that will fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter. Place the soaked bread slices on top-they should not reach past the lip of the bowl. Place bowl on a baking sheet to prevent drips, and place in the preheated oven. Bake for 30 to 35 minutes, until top is lightly browned and center is firm. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate, remove bowl and serve.Ham and Cheese Braid1 pkg. active dry yeast11/4 cups warm milk (100° to 110° F)1 Tbs. sugar1 Tbs. vegetable oil11/2 tsp. salt1 egg3 to 31/2 cups all-purpose flour11/2 cups ham, coarsely chopped 11/2 cups shredded sharp cheddar cheese 1/2 cup walnuts, chopped (optional)1 egg white, beaten with 1 Tbs. waterPut warm milk into a medium-size bowl. Add yeast, stir to dissolve. Add sugar, egg, salt and oil. Add 3 cups of flour and beat well. Work in enough of remaining flour to form a soft dough. Knead for 6 to 8 minutes. Rinse and dry the bowl, then oil the surface of the dough and place in the bowl. Cover with a clean, dry dish towel, and let rise in a warm place free from drafts for about one hour, or until doubled in volume. Mix ham, cheese, and nuts (if desired) in medium-size bowl. Roll out dough 10″ x 18″. Spread filling lengthwise in the center third of the dough; press filling together slightly. Using a sharp knife, cut each outer third of the dough (the part not covered by filling) into 5 to 7 diagonal strips, cutting from the edge of the dough to about 1″ from the edge of the filling. Brush the strips lightly with water. Fold the dough strips over the filling, alternating left and right, being careful not to stretch the dough. Tuck in the ends of the last strips to seal. Carefully transfer loaf to a lightly greased nonstick 9″ x 13″ cake pan. Cover and let rise in a warm, draft-free place for 30 minutes, or until doubled in size. Brush the surface of the dough with the egg white wash. Bake at 400° in a preheated oven for 30 minutes, or until the top is golden brown and the temperature of the filling is about 160°.When immigrants from the four corners of Europe came to America, they brought a variety of traditional Easter bread recipes. Now chocolate Easter bunnies, yellow marshmallow chicks and jelly beans signify the holiday but at one time families served Easter breads, which are rich in symbolism and history.Father Dominic Garramone, a Catholic priest, cookbook author and host of the TV show “Breaking Bread with Father Dominic,” would like to ensure that Easter bread traditions are not forgotten. “Bread for Easter is one way of bringing some tradition and meaning back to the holiday,” he says. Here are two of his tried-and-true brunch recipes:French Toast Custard CasserolesFor each casserole, you will need:1 egg2 Tbs. whole or reduced-fat milk2 thick or 3 medium slices of day-old bread (store- bought bread works well)2 Tbs. chopped pecans1/3 cup maple-flavored syrup1 Tbs. butter1 small ovenproof bowl, about 5″ across and 2″ deep (a small soup bowl with a handle works well.)Preheat oven to 350° F. Lightly coat the interior of the ovenproof bowl with cooking spray or butter. Trim bread slices to a shape and size that will fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter. Place the soaked bread slices on top-they should not reach past the lip of the bowl. Place bowl on a baking sheet to prevent drips, and place in the preheated oven. Bake for 30 to 35 minutes, until top is lightly browned and center is firm. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate, remove bowl and serve.Ham and Cheese Braid1 pkg. active dry yeast11/4 cups warm milk (100° to 110° F)1 Tbs. sugar1 Tbs. vegetable oil11/2 tsp. salt1 egg3 to 31/2 cups all-purpose flour11/2 cups ham, coarsely chopped 11/2 cups shredded sharp cheddar cheese 1/2 cup walnuts, chopped (optional)1 egg white, beaten with 1 Tbs. waterPut warm milk into a medium-size bowl. Add yeast, stir to dissolve. Add sugar, egg, salt and oil. Add 3 cups of flour and beat well. Work in enough of remaining flour to form a soft dough. Knead for 6 to 8 minutes. Rinse and dry the bowl, then oil the surface of the dough and place in the bowl. Cover with a clean, dry dish towel, and let rise in a warm place free from drafts for about one hour, or until doubled in volume. Mix ham, cheese, and nuts (if desired) in medium-size bowl. Roll out dough 10″ x 18″. Spread filling lengthwise in the center third of the dough; press filling together slightly. Using a sharp knife, cut each outer third of the dough (the part not covered by filling) into 5 to 7 diagonal strips, cutting from the edge of the dough to about 1″ from the edge of the filling. Brush the strips lightly with water. Fold the dough strips over the filling, alternating left and right, being careful not to stretch the dough. Tuck in the ends of the last strips to seal. Carefully transfer loaf to a lightly greased nonstick 9″ x 13″ cake pan. Cover and let rise in a warm, draft-free place for 30 minutes, or until doubled in size. Brush the surface of the dough with the egg white wash. Bake at 400° in a preheated oven for 30 minutes, or until the top is golden brown and the temperature of the filling is about 160°.

You may already know that heart-healthy margarine spreads are great for topping foods to give them a tasty, buttery flavor. But did you know that they are good for cooking and baking, too?To check if a spread is heart-healthy, look for a cholesterol-free soft tub spread that is made from 50 percent to 60 percent vegetable oils, has 2 grams or less of saturated fat and contains no trans fat per serving. Dana Jacobi, author of the “12 Best Foods Cookbook,” offers these tips for cooking and baking with margarine spreads:* To measure soft tub spread correctly, make sure to level the cup or spoon. * When sautéing, use medium heat to maintain the flavor and to avoid burning the spread.* For baking, chill the spread in the freezer before measuring it if the recipe calls for creaming it with sugar.* When melting a spread for baking, remember that it melts quickly. In the microwave, 3 tablespoons of tub spread melts in 15 seconds, versus 30 seconds for butter. Now that you know which spreads to choose and how to cook with them, try it for yourself. The following recipe uses a heart-healthy spread and produces perfect results.DANA JACOBI’S OATMEAL-RAISIN COOKIES(Makes 36 cookies)1/3 cup chilled Promise Buttery Spread 1 cup sugar 1 large egg, at room temperature1 tablespoon mild molasses 1 teaspoon vanilla extract1/2 teaspoon salt1 cup all-purpose flour1 1/2 cups rolled oats 1/2 teaspoon baking soda1/2 teaspoon ground cinnamon 1/2 cup raisins3/4 cup sliced almondsPreheat oven to 350 degrees. Line baking sheet with parchment paper and set aside. Use an electric mixer on medium speed to cream Promise Buttery Spread with sugar until it is pale and fluffy, about 2 minutes.Mix in egg, molasses, vanilla and salt. Using a rubber spatula, stir in flour, oats, baking soda and cinnamon until almost blended. Add raisins and almonds, mixing gently until ingredients are combined.Drop the dough 1 tablespoon at a time onto the baking sheet, spacing them 3 inches apart. Bake for 12 minutes or until cookies are golden brown. Cool for 1 minute on the pan, then transfer to a wire rack and cool completely.  – NUYou may already know that heart-healthy margarine spreads are great for topping foods to give them a tasty, buttery flavor. But did you know that they are good for cooking and baking, too?To check if a spread is heart-healthy, look for a cholesterol-free soft tub spread that is made from 50 percent to 60 percent vegetable oils, has 2 grams or less of saturated fat and contains no trans fat per serving. Dana Jacobi, author of the “12 Best Foods Cookbook,” offers these tips for cooking and baking with margarine spreads:* To measure soft tub spread correctly, make sure to level the cup or spoon. * When sautéing, use medium heat to maintain the flavor and to avoid burning the spread.* For baking, chill the spread in the freezer before measuring it if the recipe calls for creaming it with sugar.* When melting a spread for baking, remember that it melts quickly. In the microwave, 3 tablespoons of tub spread melts in 15 seconds, versus 30 seconds for butter. Now that you know which spreads to choose and how to cook with them, try it for yourself. The following recipe uses a heart-healthy spread and produces perfect results.DANA JACOBI’S OATMEAL-RAISIN COOKIES(Makes 36 cookies)1/3 cup chilled Promise Buttery Spread 1 cup sugar 1 large egg, at room temperature1 tablespoon mild molasses 1 teaspoon vanilla extract1/2 teaspoon salt1 cup all-purpose flour1 1/2 cups rolled oats 1/2 teaspoon baking soda1/2 teaspoon ground cinnamon 1/2 cup raisins3/4 cup sliced almondsPreheat oven to 350 degrees. Line baking sheet with parchment paper and set aside. Use an electric mixer on medium speed to cream Promise Buttery Spread with sugar until it is pale and fluffy, about 2 minutes.Mix in egg, molasses, vanilla and salt. Using a rubber spatula, stir in flour, oats, baking soda and cinnamon until almost blended. Add raisins and almonds, mixing gently until ingredients are combined.Drop the dough 1 tablespoon at a time onto the baking sheet, spacing them 3 inches apart. Bake for 12 minutes or until cookies are golden brown. Cool for 1 minute on the pan, then transfer to a wire rack and cool completely.  – NU

Cooking is the process of using heat to prepare foods for consumption. Many common cooking methods involve the use of oil. Frying is cooking in hot oil, sautéing is cooking in a small amount of oil, stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok, deep frying is completely submerging the food in large amounts of fat, etc. As people have become more health conscious, preparing foods in oil has become less desirable. With the advent of nonstick cookware, sautéing can be done at lower heats using vegetable broth and fruit juices instead of oil. Stewing refers to cooking slowly in a small amount of liquid in a closed container. Slow stewing tenderizes tough cuts of meat and allows flavors to mingle. Another slow-cooking method is braising, in which meat is first browned, then cooked slowly in a small amount of liquid in a covered pan. Poaching is cooking food in liquid below the boiling point, while steaming is cooking food that has been placed above boiling water. Roasting means baking in hot dry air, generally in an oven. Baking refers to cooking in an oven and differs from roasting mainly in its reference to the type of food cooked-for example, one bakes a cake, but roasts a chicken. Another form called broiling means to cook by direct exposure to heat, while barbecue refers to cooking marinated food by grilling. Dining with others is one of the most common and frequent social activities. It can involve a family dinner, a meal with friends, or form part of a ceremony or celebration, such as a wedding or holiday. More and more people study cooking in schools, watch how-to programs on television, and read specialty magazines and cookbooks. In fact, cookbooks as a group outsell any other kind of book except for religious works. Cooking is the act of preparing food for consumption. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor and digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the person cooking. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it. Cooking frequently, though not always, involves applying heat in order to chemically transform a food, thus changing its flavor, texture, appearance, or nutritional properties. There is archaeological evidence of cooked foodstuffs (both animal and vegetable) in human settlements dating from the earliest known use of fire. While cooking if heating is used, this can disinfect and soften the food depending on temperature, cooking time, and technique used. 4 to 60°C (41 to 140°F) is the “danger zone” in which many food spoilage bacteria thrive, and which must be avoided for safe handling of meat, poultry and dairy products. Refrigeration and freezing do not kill bacteria, but slow their growth.