Back to Cooking

Obesity rates are highest among people who spend the least amount of time cooking.

It's not just a matter of eating sugar, salt and fat-laden store-bought food. When someone else does the cooking, you eat more food. When you're the cook, you eat less and you eat better.

I'm not against convenience foods or short-cuts. But I am against the highly processed and mass-produced food that has become the mainstay of our diet. It's time to learn how to cook tasty nutritious food in our own kitchens.

Yes, I believe in cooking "from scratch". I don't mean hours spent over a hot stove. Most of us don't have the time or the inclination for that. I'm talking about cooking meals from wholesome "real" food, like seasonal fruits and vegetables, whole-grains, fish, poultry, nuts and legumes.

Does that sound daunting? It doesn't have to be. A basic cookbook, a class or two, or time spent helping someone else cook may be just what you need to get inspired.

Consider buying a bread machine, a rice cooker or a crock pot to help you save time and cut corners. Make use of your freezer by cooking and baking when you do have time, so that you can eat well when you don't.

Just to prove that it's possible, even under difficult circumstances, I'll share this Shabbat menu with you. It was all made at home while painters buzzed around the house. I had just over an hour to cook.

Dinner: Whole-wheat challah (dough made in the bread machine), fish fillets with vegetables baked in parchment paper, steamed asparagus, bulgur (rice machine) and chocolate cupcakes (home-made, frozen and frosted before Shabbat).

Kiddush: Banana oatmeal muffins (home-made and frozen) and fresh figs

Lunch: Ravioli salad (ready made ravioli), lettuce, tomato and cucumber salad and watermelon

Seudah shlishit: Tuna sandwiches with tomato and avocado on whole-wheat challah, chocolate pudding (made in the microwave just before Shabbat)

Delicious, home-made and fast.

Now, about those chocolate cupcakes. My two-minute frosting recipe may just entice you back into the kitchen –

The Easiest (Dairy) Chocolate Frosting. Melt pieces of chocolate (use chocolate chips if you want, but I like high-quality chopped bittersweet chocolate) in the microwave, using low power. Whisk in low-fat sour cream until the mixture looks like frosting. Add a drop of vanilla extract. That's it! Frost your cupcakes and enjoy.