Cook. You Can Do It.

You can cook. It's important, it's possible, it's worth the effort.

But don't just take my word for it. Here's an excerpt from an interview with Michael Pollan:

Look, if you want to take back control of your diet from this nutritional-industrial complex, from the corporations who want to cook for you and don’t cook very well, because they use cheap raw ingredients, too much salt, sugar and fat to cover that up, you’re going to have to cook yourself. I mean, food you cook yourself is healthier food. People who cook eat healthier diets. We know this. So the challenge is finding the time in the day to do it.

Pollan also admits that cooking can be very hard for a lot of people. Moms and Dads are pressed for time, and by the time the get out of the office, fight the rush hour and pick up the kids, they're tired and ready to relax with a quick meal. Spending an hour or more cooking supper from scratch every evening just isn't going to happen.

But small changes can make a difference. There are tricks and tips and techniques to improve weekday meals. There are ways to shop, methods of preparation, and principles that are simple to apply that can break the bonds that convenience and fast-foods wrap around us.

What are your biggest frustrations when it comes to feeding your family? What would you most like to change in your eating habits? I've got ideas and answers. I can help.

For now, here's one of my old favorites that originated in the Moosewood cookbook. On first glance, it looks complicated, but it's actually quick & easy. There are no limits to variations on this basic dish, and it can be partially or completely prepared in advance. And if the natives are clambering to be fed, you can sit them down with a salad while the quiche is baking.


Recipe: Cauliflower Quiche in Potato Crust

For a 9" pie - 4 to 6 servings

Heat oven to 375 degrees

Crust:
2 c. grated raw potato (peeling optional)
1/2 onion, finely chopped
salt & pepper
1 egg, beaten
2 Tbs. olive oil


The food processor makes quick work of grating the potato and onion. Turn the grated veggies into a colander, stir in salt & pepper, then press to drain excess liquid. Turn drained veggies into a 9" pie plate and toss with beaten egg and olive oil. Pat the mixture firmly into the pan, pressing all around to build up a nice crust. (good task for kids.) Bake for 20 minutes or so while preparing the filling.

Filling:

4 eggs
1 c. milk
1 Tbs. prepared mustard
1 tsp. Tabasco sauce (optional)
salt & pepper
*2 to 3 cups raw or frozen cauliflower, chopped and defrosted
1/2 onion, chopped
1/2 c. shredded cheese; cheddar, Swiss, muenster or Jack

Beat together eggs, milk and seasonings. Pile cauliflower and onion in partially baked crust, then pour in egg mixture. Top with shredded cheese. Bake 40 to 50 minutes, until filling is set. Let cool 5 to 10 minutes before serving.

* Broccoli, shredded carrots, finely sliced leeks, or a combination of several vegetables may be used.
Add savory herbs such as thyme, sage, basil, parsley and/or tarragon.
For an Italian dish, use spinach as the main vegetable, and add oregano, basil and fennel.
Half a cup of chopped cooked meat of any kind may be included. Bacon is particularly nice.