While writing the first draft of my new book, The Low Cholesterol Cookbook and Action Plan (to be published in January 2018), I was reminded just how important fiber is to a cholesterol-lowering diet
Adults need to consume 5 to 10 grams (or more) of soluble fiber daily to lower LDL (bad) cholesterol. As for total dietary fiber, adult women need 25 grams and adult men should consume 38 grams of total fiber per day (those over age 50 require less). Source: The Mayo Clinic’s article, Dietary Fiber: Essential for a Healthy Diet.
As I crafted a chart of fiber-rich foods to include in the book,
Melissa Clark is one of my favorite cookbook authors—I find her recipes well researched, easy-to-follow and consistently delicious. But the depth and complexity of flavor in her Coconut Pork Stew with Garam Masala make this recipe, hands down, the most delicious dish I’ve ever made.
And it wasn’t even difficult. (To be fair, two elements require day-before preparation, so planning is required. But making a list is about as complicated as this recipe gets.)
I decided to make this recipe because I found the enveloping NYT article, Pork Stew Gets A Chile Kick intriguing, and I like Indian flavors and coconut curries.
Two things happened mid-February that messed with my decade-long half-bagel with smidge of cream cheese and slice of lox breakfast habit.
My fabulous local delicatessen can no longer get the nirvana-like H&H bagels from NYC (yes, I know the real H&H closed years ago but the ‘other’ H&H bagels are great too). And I despise their CT-made replacement bagels. DESPISE.
In the NYT, I read a Melissa Clark article about making homemade yogurt and became obsessed – especially because there was a kitchen gadget I could buy.
While I am not usually a fan of soup for dinner, my husband is, and this month I found two soup recipes that looked hearty enough to possibly satisfy. Plus they both had the alluring added bonus of “requiring” the purchase of a new kitchen gadget. Though there’s barely room in my ‘magic closet,’ I could not resist.
So two weeks ago, I made New York Times “Recipes For Health” columnist Martha Rose Shulman’s Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks – because it looked tasty and required a food mill, a kitchen implement I’ve often wondered about.
Last year I hosted Thanksgiving, so this year I’m not cooking: we’re going to my brother-in-law’s for the family get together. But I realized a few years ago that not cooking Thanksgiving has a huge, huge downside — I don’t have leftovers for several days of “hot lunch” (as my husband likes to call my preferred leftovers for lunch choice.)
So now, on the years I don’t host the actual Thanksgiving feast, I cook ‘Thanksgiving Friday” for local friends and family.
The beauty is: it’s not the ‘real deal’ so I can experiment a bit. The downside: I’ve found that as we get older,