Mac and Cheese

Dear Readers,

Mac and cheese is a traditional family favorite. You can make it fancy by using a variety of cheeses or keep it simple for basic tastes using cheddar cheese. Even though mac and cheese is seen as a comfort dish thats high in calories, there are ways to lighten it up without feeling guilty. Try to use lower fat cheeses. Keep in mind fat free cheese will not melt as creamy. I usually serve mac and cheese as a side with a lean protein and a vegetable. Consuming mac and cheese as a side dish also helps with portion control. A serving is 6-ounces estimated 500 calories. I have made a few changes but the recipe is from the book Cook Yourself Thin. The recipe below is with my modified changes.

Ingredients:

2 cups elbow macaroni (I like to use dreamfields pasta-carb control, you want pasta
higher is fiber/protein..this helps with a lower glycemic
index number)
1.5 tbsp unsalted butter
2 tbsp all-purpose flour
1.5 cups skim milk, warmed
8 ounces low-fat sharp cheddar cheese, shredded
1/4 cup flat leaf parsley (chopped)
2 tsp Worcestershire sauce
pinch of pepper
pinch of salt
1/4 cup Panko crumbs



1. Preheat the broiler.

2. Bring the large saucepan of salted water to a boil and cook pasta according to package directions.

3. While the pasta is cooking, melt the butter ina large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow steady stream. Bring the mixture to a steady simmer, whicking constantly, and whisk until thickened, about 2 minutes.

4. Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcestershire sauce, 1/4 teaspoon salt, pinch of pepper, nutmeg, and parsley.

5. Pour the mixture into an over safe pan. Sprinkle panko crumbs over the top and broil until crumbs are golden and crips, 1 to 2 minutes. Serve immediately.

Servings:4

Are you thinking of what oven safe pan to use???

My favorite is Mauviel Copper Tarte Tatin Pan. I purchased mine at William Sonoma.

Hint*

If you want to bulk up your mac and cheese add vegetables. You can put in tomatoes, broccoli, spinach, kale, butternut squash (pureed). Also you can grill some chicken and cut it up and add it into the mac and cheese.

Bruschetta with Tomato and Basil

Dear Readers,


If you are looking to make a quick and nutritious appetizer bruschetta is the perfect choice. It is also great to have for lunch or as a mini meal. The star of this recipe is the tomato. Choose fresh, organic tomatoes that have optimal flavor and nutrition. This food is low in sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.
This information was obtained from www.nutriondata.com.

I usually make the tomato mixture a day before I am going to serve it. This creates a more concentrated flavor of basil, garlic, and tomato.

Most importantly you want to choose fresh bread that can absorb the juice while not getting soggy. I like ciabatta bread which I grill.

Ingredients:

- 9-10 organic tomatoes off the vine (cut into small cubes)
- 3 cloves on garlic (thinly slice)
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/4 cup basil (mince)
- ground pepper and salt to taste

- Loaf of ciabatta bread (sliced 1/2 inch thick: 6-7 slices)
- 2 tbsp extra virgin olive oil

Mix all the ingredient together and place in a bowl and place in refrigerator over night. The salt will help to draw out the juice from the tomatoes.

When you are ready to serve the tomato mixture you want to prep your ciabatta bread. On each slice drizzle alitte bit on olive oil on both sides. No more than 1/2 tsp. Place each piece on a grill and cook for 1-2 minutes per side. You are looking for nice grill marks.







Place your toasted ciabatta bread on a platter and put a tablespoon of tomato mixture on top. You can always add a piece of basil on top for extra decoration.

You can also put a piece of your favor cheese on top. Serve and enjoy.

Egg and Dairy Replacers

Dear Readers,

On a daily basis I try to think of ways to replace dairy products in recipes. I do not consume dairy products so I am always searching for natural replacements. I came across this vegan website called Veganism in a Nutshell (http://www.vrg.org/). Below is some helpful information.

Egg and Dairy Replacers
As a binder, substitute for each egg:

1/4 cup (2 ounces) soft tofu blended with the liquid ingredients of the recipe, or
1 small banana, mashed, or
1/4 cup applesauce, or
2 tablespoons cornstarch or arrowroot starch, or Ener-G Egg Replacer or another commercial mix found in health food stores.
The following substitutions can be made for dairy products:

Soy milk, rice milk, potato milk, nut milk, or water (in some recipes) may be used.
Buttermilk can be replaced with soured soy or rice milk. For each Cup of buttermilk, use 1 cup soymilk plus 1 tablespoon of vinegar.
Soy cheese available in health food stores. (Be aware that many soy cheeses contain casein, which is a dairy product.)
Crumbled tofu can be substituted for cottage cheese or ricotta cheese in lasagna and similar dishes.
Several brands of nondairy cream cheese are available in some supermarkets and kosher stores.

Roasted Brussel Sprouts

Dear Readers

A simple and underrated vegetable is the brussel sprout. If you enjoy eating cabbage you will like the flavor of this vegetable. To add flavor I add an onion and balsamic vinegar when roasting the brussel sprouts. Below is my recipe along with the nutritional information.

Ingredients:

1 pound brussel sprouts
1 tbsp extra virgin olive oil
1.5 tbsp balsamic vinegar
1/2 yellow onion (thinly sliced)
salt and ground pepper to taste

Preheat oven 400 degrees

Rinse brussel sprouts and pat dry. Cut the bottom off and take away any layers that are bruised or darkened. Place the cleaned brussel sprouts in a baking dish and add the onion slices, olive oil, balsamic vinegar (only 1 tbsp), salt and pepper. Toss and place in oven for 30 minutes. When the brussel sprouts are cooked take out of oven and then add the addition balsamic vinegar (.5 tbsp) and toss. Serve warm.

Servings: 3

Serving Size: 1/2 cup 78g

Nutrition information:

http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2821/2

This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Thiamin, Riboflavin, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.

Rethink The Cut of Red Meat

Dear Reader,

When it comes to your diet I agree that consuming about 30% of protein is ideal. This is if you are not on any special diet due to health reasons or training for physical fitness. If you are on a typical 2000 cal diet it would equal 150g/day. I usually recommend consuming leaner proteins such as fish, chicken, turkey, etc. But it is important to consume small amounts of red meat occasionally for its nutritional value. You should choose leaner cuts of red meat with the words loin or round in the name, like sirlion or eye of round. Remember to consume a 3-ounce portion which looks like a deck of cards. Below if a diagram that lists leaner cuts of red meat compared to chicken. This information is from the website:

http://mibeef.org/conleancuts.htm (go to website to see full image)



To read entire article go to website below:

http://www.thefreelibrary.com/Nutritional+composition+of+red+meat.(Section+2:+Key+nutrients...-a0169311692

Title: Key nutrients delivered by red meat in the diet
Publication: Nutrition & Dietetics: The Journal of the Dietitians Association of Australia
Date: Sept 1, 2007

KEY POINTS

The lean component of red meat is:

* An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc, and phosphorus.

A source of long-chain omega-3 polyunsaturated, riboflavin, pantothenic acid,
selenium

Preview of article:
NUTRIENT COMPOSITION OF RED MEAT

Red meat contains high biological value protein and important micronutrients that are needed for good health throughout life. It also contains a range of fats, including essential omega-3 polyunsaturated fats. Recent analyses have shown that there has been a significant trend to leaner cuts of meat over the past two decades. (4) While the nutritional composition will vary somewhat according to breed, feeding regimen, season and meat cut, the following discussion will show that, in general, lean red meat has a relatively low fat content, is moderate in cholesterol, and is rich in protein and many essential vitamins and minerals.

Healthier Antipasto

Dear Readers,

If you are looking to make a healthier antipasto you want to use more vegetables than meats and heavy cheese. I will completely omit the traditional meats (salami, pepperoni,and sopressata. Also, with the cheese I will use part skim mozzeralla because it has less fat than provolone.

Look at these nutritional facts:
caloriecount.com

Sopressata 1 oz 28g 80 calories 2.0g saturated fat
Salami 1 serving 56 g 150 calories 5.0g saturated fat
Provolone 1 oz 28g 99 calories 4.8g saturated fat


All you need is mozzeralla (fresh or part skim), Roma fresh and organic tomatoes, roasted red peppers, fresh basil, calamata olives, and fresh garlic. The amount of each ingredients depends on how many people you will serve. I will sprinkle fresh ground pepper and sea salt over the antipasto. Also, I will drizzle alittle extra virgin olive oil and balsamic vinegar.

Steamed Mussels with Leeks, Garlic, and White Wine

Dear Readers,

One of the fishes that my family made on Christmas Eve was steamed mussels with leeks, garlic, and white wine. I used the recipe from the Food Network Site-Tyler Florence. I did make a few changes to this recipe. The original recipe called for 3 tablespoons of butter which I did not use.

The main star in this recipe is the sauce. It is herbaceous, fresh, garlicy, and very satisfying. I usually toast or grill ciabetta bread and dunk it into the juice. Eating doesn't get any better than this.

Ingredients:

3 pounds mussels
Extra-virgin olive oil
2 leeks, white parts only, finely chopped
4 garlic cloves, minced
1/4 bunch fresh thyme
1 cup white wine
1/4 cup chopped fresh flat-leaf parsley


Directions
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.

Marinara Sauce

Recipe for Marinara sauce:




Ingredients:


3 cloves fresh garlic (minced)


1/4 cup yellow onion (diced)


1 tbsp extra virgin olive oil


4 fresh basil leaves (chopped)


2 cans Muir Glen organic chunky tomatoes (28oz. per can)


1 can Muir Glen organic tomato paste


salt to taste




In a saucepan add the olive oil, garlic, and onions and cook over medium low heat. Make sure the ingredients are translucent (usually 8 mins) until you add the 2 cans of tomatoes and 1 can of tomato paste. Keep stirring this sauce for about 15 minutes on a low simmer. Add salt to taste. After the sauce has cooked add the basil and stir for an additional 5 minutes. Put the sauce aside and let it rest.

Margarita Pizza

Dear Readers,

Christmas Eve is known to many Italians as the feast of the seven fishes. Every year my family celebrates this tradition and looks forward to which seven fishes the family will make. However, this year my family decided to bring back another tradition that my great grandmother would usually make along with the seven fishes. A Sicilian culinary tradition is making homemade pizza. Use the freshest ingredients from tomatoes off the vine, basil from the garden, and homemade mozzarella. My family made a variety of pizza but my favorite is margarita pizza. It's simple and easy and nutritious. When I prepare this pizza I do not add any extra oil. The flavor comes from good quality ingredients.

Ingredients:

1 pizza dough (I prefer whole wheat-this can be purchased at any supermarket)
1 cup homemade marinara sauce (use my simple marinara recipe)
1/2 cup fresh basil (washed and dried)
1 cup fresh mozzarella balls (cut in half)
2 fresh Roma tomatoes (thinly sliced)

Preheat oven to 425 degrees

Flatten out dough on a floured surface. I use a rolling pin to help shape my pizza into an oval. I put my flattened out dough on a metal pizza pan. William Sonoma sells a great one. It is called nonstick GoldTouch Pizza Crisper. The dough should be thin not thick when flattened out on the pan. Spread on marinara sauce then put on cheese, basil, and fresh tomatoes. Cook for 25 minutes and serve.

Roasted Carrots

When carrots are roasted their natural sugar comes out and provides sweetness to any dish. I prefer to use organic carrots to gain optimal flavor and nutrition. Carrots are a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, and potassium. Carrots are a great snack. One cup of this vegetable (122g) has 50 calories, 3g fiber, and zero grams of fat. You can steam carrots but to get the optimal flavor I roast them. Here is a simple recipe of roasted carrots that can accompany any lean protein.

Ingredients:

2 lbs organic carrots (cut into to 1 inch strips)

2 tsp olive oil

1/4 cup fresh flat leaf parsley

pinch of fresh sea salt

pinch of ground pepper

Preheat oven to 400 degrees

Place the cut carrot pieces on a baking dish. Drizzle the olive oil and sprinkle the salt and pepper over the carrots. Toss all the ingredients. Cook for 20-30 minutes until carrots are tender but not mushy. When they are finished add the parsley and serve.

Servings: 6

Spaghetti and Meatballs

Dear Readers,

Spaghetti and meatballs is one of my favorite meals. Many people associate this dish as comfort food. However, I have found ways to lighten this dish by using fresh and organic ingredients. There are two very important ingredients you will need for this dish. The first is good quality beef, pork, and veal ground meat. You are looking for moist meatballs. I like 1/3lb of each meat. The combination of the three meats bring great flavor and texture. The second important ingredient is organic canned chunky tomatoes for the sauce. I use the brand Muir Glen which brings a fresh flavor to the sauce. If you sample a spoonful of these tomatoes out of the can, they taste as if they are right off the vine.

Recipe for tomato sauce:

Ingredients:

3 cloves fresh garlic (minced)

1/4 cup yellow onion (diced)

1 tbsp extra virgin olive oil

4 fresh basil leaves (chopped)

2 cans Muir Glen organic chunky tomatoes (28oz. per can)

1 can Muir Glen organic tomato paste

salt to taste

In a saucepan add the olive oil, garlic, and onions and cook over medium low heat. Make sure the ingredients are translucent (usually 8 mins) until you add the 2 cans of tomatoes and 1 can of tomato paste. Keep stirring this sauce for about 15 minutes on a low simmer. Add salt to taste. After the sauce has cooked add the basil and stir for an additional 5 minutes. Put the sauce aside and let it rest.

Recipe for meatballs:

Ingredients:

2 slices whole wheat sandwich bread

3/4 cup water

1/3 pound ground veal

1/3 pound ground beef

1/3 pound ground pork

1/2 cup grated cheese ( I prefer Locatelli pecorino romano)

1 egg

1 teaspoon extra virgin olive oil

1/4 cup yellow onion (chopped)

2 garlic cloves (diced)

1/2 cup flat leaf parsley (chopped)

1 teaspoon salt

1 box pasta (I prefer Dreamfields pasta)

Preheat oven to 375 degrees

Remove the crusts from bread, place in a bowl and pour the water over. Let this soak for 10 minutes. After squeeze out the water from the bread and place in a large bowl. Discard water. To this bowl you also want to add the ground meats, grated cheese, egg, parsley, and salt. Set this side. In a saucepan, add the olive oil, garlic, and onion. Cook until the ingredients are translucent and then add them to the large bowl that has the ground meat. With your hands combine all the ingredients making sure everything is well incorporated.

Roll your meatballs and place them on a baking dish. Each meatball should be slightly larger than a golf ball. Place your dish in the oven and cook for 25 minutes. When the meatballs are cooked place them in the tomato sauce. Cook the sauce for an additional 10 minutes on low. Add fresh basil to pasta and meatballs.

This recipe serves 4

Broccolini

Dear Readers,

Roasted broccolini is a great side dish to the pork and apples. Broccolini provides vitamin A, vitamin C, calcium, and iron. This nutritious vegetable is very easy to prepare. Preheat the oven to 400 degrees. After you wash the broccolini lay it on a baking dish and add 3 teaspoons of olive oil, 3 gloves fresh garlic roughly chopped, 1 tsp of ground sea salt, and 1 tsp of ground pepper. Toss together and cook the broccolini for 25 minutes or until tender. Do not cover the baking dish. I usually serve this vegetable with a fresh squeeze of lemon.

Note: 1 bunch on broccolini serves 2-3 people

Pork with Apples

Dear Readers,

Last night I was looking in my refrigerator contemplating what was I going to make for dinner? I already knew pork loin chops was going to be the main dish but I wasn't sure how I was going to make them. I always keep nutrition in mind and healthier ways of preparing food. I was looking through my fruit bin and I saw tons of extra gala apples. cider. So I decided to use the apples and cider as a co-starring role to the pork. I already knew that I needed carrots, onions, and celery with some fresh herbs to blend out this dish. I took a quick look at a few recipes and I found one from the Food Network Kitchens that had all of these ingredients. The Food Network Kitchens called their version of this recipe Roast Pork Loin with Apples. I did make a few changes to the original recipe ( please note):

The original recipe called for 1 (2 lb boneless center cut pork loin, tied and trimmed). I used 3 lean pork loin chops instead. Also the recipe called for 4 tbsp cold unsalted butter. I omitted this ingredient. Instead of Cortland or Rome apples I used Gala because that is what I had in my refrigerator. Finally, the original recipe called for vegetable oil I replaced it with olive oil.

Below is the recipe with my changes:

Ingredients:
2 tablespoons olive oil
3 lean pork loin chops
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 Gala apples cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Directions:
Preheat the oven to 400 degrees F.
In a large ovenproof skillet heat the olive oil over high heat. Season the pork loin chops all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.

Add the onion, carrot, celery, garlic, and herb sprigs to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 25 minutes.

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard. Adjust the seasoning with salt and pepper, to taste.

Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side. Yield: 3 servings

My Cooking Journey Begins

Dear Reader,

So I have spent enough time writing about who I am and all of my past experiences. Now I want to get to the point of this blog. Even though I have been cooking for years, I want to start a new cooking journey. I want to challenge myself and cook all different types of food. I want the meals I make to be enjoyed by all. The major emphasis on the meals I make will be nutritious, but I also want to explore all types of food and not close myself to one type of cooking. I am fascinated with using all different types of ingredients and cooking methods. My journey is to learn every aspect of cooking and reporting to you my recommendations and personal opinions about the food I make. Cooking brings joy to me and I would like to bring that same joy to my readers.
Some of the food I make will be my own recipes and other meals will come from recipes already written. I will always post where the recipe is from. Cooking from other recipes is one major part of my own learning process. Everyday I learn something new when I cook. The more I cook the better I get. So let's begin this cooking journey and shed some joy into each other's lives.

Eating Has to Be Realistic, Stree Free, and Easy

Dear Reader,

Before I discuss where I am now..I would like to talk about some of my past work experiences. When I was in graduate school I worked at a Doctor Supervised Wellness Center. I was the nutritionist there counseling people on how to eat correctly. In addition, I provided healthy recipes and actually brought in my own recipe creations to my clients. I wanted people to know that healthy eating can have a lot of flavor and taste even better than tradition unhealthy recipes. I helped people see food in a different way. I didn't want my clients to obsess about food. I wanted meal planning to be fun, enjoyable, and stress-free. If I could take a traditional recipe and make a few tweaks to make it healthier and still put a smile on a person's face then I know I did my job. But remember I also spoke about moderation with food. Bottom line is that we are all human and we like our special treats, desserts, drinks, and decadent foods. So I always said if you are on a healthy meal routine most of the time, there is nothing wrong with a treat hear and there. At the end of the day eating for people has to be realistic, stress free, and easy.

After I worked at the wellness center, I took a job working at a sensory company. I worked as a sensory analyst and project manager. I helped to test different types of food products. This job gave me great experience working on reports, keeping deadlines, talking with clients, working on a team and independently, and learning the many parts of product development. Even though I love cooking, learning about the food industry and how to effectively test products has become a big help in my cooking. I was given the tools how to taste a food product properly and what sensory signals I should look for when a product either has passed or failed a test. In addition, another part of my job was learning about consumers and their needs and wants when it comes to food. Working with groups of consumers and talking about food gave me the information I need to create recipes. I know what families would prefer to eat that fit a certain budget and most importantly it has to be easy and time efficient.

Both of these job experiences have given me tools on how to effectively cook and create recipes. Food has to be budget friendly, easy, creative, and most importantly attractive. I love nutritional cooking, but the challenge is to make my cooking appealing to all.

Along with these past two jobs, I had also finished my MS program and thesis in December 2008. If you are interested in my thesis I can always write a separate blog about my topic. The theme of my thesis was creating a snack that aimed to heal Irritable Bowel Syndrome. I used partially hydrolyzed guar gum (this is a soluble fiber) in my muffin.

Who is Lisa?

Dear Reader,

You all may wonder who is Lisa and why does she have a blog on healthy cooking? I know there are many cooking blogs out there so why is this one special? Well let me first tell you alittle bit about myself.
My name is Lisa and I have always had a passion for cooking. At a very young age I have loved everything that comes with cooking. Going to the grocery store and looking at all the fresh produce, meat, and fish. For me choosing which fruit or vegetable I was going to cook with put me in a very happy state. Unlike many children I actually would love going to culinary cooking stores. Looking at all the pans, utensils, and gadgets made me wonder what types of meals could I make.
You may wonder if I ever went to culinary school since I have this passion for cooking. I do not regret any past decisions but I went to college to get a BA because I thought that was the thing to do. So you are probably thinking where did I go? Well I went to Villanova and studied psychology and counseling. When I was there I thought I was going to be a psychologist but something inside me keep pushing me towards food. I remember my senior year I had an internship at a hospital and even though I was working with patients, topics of conversation always went to food and nutrition. This made me happy.
When I graduated from college I think I was more confused then ever. I needed a job because I just spent 4 years of my life working hard towards a degree. I took a job working on marketing books. However, the position wasn't in line with a career that I wanted to I decided to continue with school and receive an advanced degree.
So about 1.5 years later I decided to leave that job and enroll in a Masters Program in Nutrition. While I was a full time student I worked in a hospital consulting patients about healthy nutrition. I always found myself the kitchen of the hospital tasting the food and giving my opinion on it. There were many aspects about the MS program that I liked. I really love nutrition and learning about health food, vitamins, minerals, and how to make healthy diet plans for people. But I knew I wanted to be more hands on and actually cook those healthy meals for people.

While I was in my MS program I took many food lab courses experimenting with all types of grains, sugars, proteins, and cooking techniques. This is the point of the program where I knew being in a kitchen or food lab was the right choice for me. This gave me the inspiration to create my own prototype baked good that was great for the digestive tract. This project was my Masters thesis and it took my 2.5 years to complete. My prototype was a muffin that contained a soluble fiber that was actually preferred by many consumers. I did run my own consumer test with my muffin versus a marketed muffin. The results of this consumer test proved to me that I had a talent in product development and working in a food lab.
Also, during this time I took cooking classes where I received a diploma at a small culinary studio. I had also taken a few classes at a culinary school in Florence, Italy. When I'm in the kitchen cooking and creating food I feel alive, happy, and I'm in such a state of joy!!! I really like to challenge myself and see where creativity brings me when I come up with meals. I would like to share with people my culinary experiences with food. If I am creating my own recipe or cooking straight from a recipe already written this helps to enhance my skills as a chef. I would like to share my cooking experiences with my readers.