I became a much better cook when I got serious about losing weight and getting healthy. Instead of relying on fat and salt to carry flavors, I needed to go back and learn the basics of what flavors many of the herbs and spices added. I also learned about lean protein sources and discovered the broad appeal and health benefits of dried beans and legumes. I have an organic vegetable garden and also test grow new varieties for the University of Minnesota (I am a Master Gardener as well). Learning to cook veggies in new ways helps to make sure we include all that healthful bounty into our diets!
My favorite things to cook
I've tried lots of different styles of cooking. My daughter has lived and traveled all over the world and she always comes home with new recipes. I've incorporated her culinary experiences into our foods and have really expanded on our menus. However, I always return to my roots growing up on a farm and gravitate toward simple, whole foods.
My favorite family cooking traditions
I still make many of the same oven meals that I was raised on: baked chicken, roasts, casseroles...but I've also learned to appreciate the slow cooker and stir fry.
My cooking triumphs
Getting my youngest son to eat veggies! By spicing things up with spices and herbs, I helped to give him an appreciation for fresh, healthy fare.
My cooking tragedies
Two words: curried rice.