October Health Challenge: Small Batch Cooking

 Yesterday I was talking to someone and realized that another way to succeed when you are trying to limit sugar is to do small batch cooking.  What is small batch cooking?  It is basically making a little bit not a lot.  You cut your recipe in half, fourths, eighths, or whatever amount you want.  

If you make only 2 cookies, there is no way you can eat too many.  There are only 2!  If you eat the whole recipe, it still isn't a lot.  So, if you want to eat something sweet, try small batch cooking.  You can eat what you want, but there won't be a lot around the house tempting you afterwards.  

I found this kitchen calculator online and this one  as well if you want help in trying to decrease the size of your recipes.  

If you search my blog under Cooking for 2, a lot of recipes should pop up.  Here are just a few you can try if you are interested:

Chocolate Crinkles

Snickerdoodles

2 Tablespoons butter

1 Tablespoon + 2 teaspoons brown sugar

2 Tablespoons white sugar

1 Tablespoon whisked egg

1/16 teaspoon vanilla – I just put in a few drops

6 Tablespoons flour

1/8 teaspoon baking soda

1/16 teaspoon salt – I just put in a pinch

1/16 Cream of Tartar = I just use a pinch

Mixture to roll dough in when mixed:

1 ½ teaspoons sugar

¼ teaspoon cinnamon

Soften butter.  Add brown sugar and white sugar and mix well.  Add Tablespoon whisked egg and the vanilla and mix.  Add dry ingredients and mix well.  Divide dough into 2 parts and shape each into a ball.  Roll in cinnamon-sugar mixture.  Bake at 300 degrees for 16-18 minutes until done.  I like soft cookies, but you may like them a bit more firm.  After making them a few times, you will figure out how long to cook them so they turn out the way you like them.

Parmesan Chicken

I love this recipe.  It is SO simple, but I just love it. 

1 chicken breast, NOT a double breast just a single breast

Bake at 375 for about 30 minutes.  Mix the topping below.  Take chicken out of oven, put topping on chicken and return the chicken to the oven.  Bake another 15-20 minutes or until chicken is done.  The reason why I add the topping a little later is so that it won’t get too dark.  It tastes better this way.

Topping:

¼ cup mayonnaise

¼ cup parmesan cheese

1 teaspoon sage leaves (can use oregano leaves if you want)

This recipe tastes good with the Cheesy Orzo.  If you use sage in the chicken, use sage in the orzo.  If you use oregano in the chicken, use oregano in the orzo.  The original recipe that I tweaked was with oregano.  One day I didn’t have oregano, but I had lots of sage so I substituted.  We thought it tastes much better so we do sage now, but either will work.  Frankly, I would be happy to double the topping and have lots of it!

Cheesy Orzo

½ cup orzo

Scant cup of chicken broth

Pinch of salt

Pinch of pepper

Pinch of parsley

2 pinches of sage leaves (can use oregano leaves if you want)

½ cup grated parmesan cheese

Mix orzo, chicken broth, salt, pepper, parsley and sage in a small baking dish.  I used a 4”round baking dish.  Cover with foil and put something under the dish in case it drips.  Bake at 375 for about 30-35 minutes, until orzo is done.  Remove from oven and add ½ cup grated parmesan cheese and mix well.  Enjoy!  It is a little tricky stirring it with a 4”baking dish but it works if you just fine if do it slowly.  I bake this at the same time as the chicken, but take it out sooner.  My kids LOVE this recipe.  It is very easy to make and tastes great.  

Blueberry Scones

½ cup flour

½ teaspoon baking powder

1/8 teaspoon salt

2 Tablespoons sugar

2 Tablespoons + 1 teaspoon butter, firm

1 Tablespoon whisked egg

½ teaspoon vanilla

2 Tablespoons half and half

1 Tablespoon sour cream

¼ cup fresh blueberries (you could probably use frozen, but I find that fresh always works better)

Mix flour, baking powder, salt and sugar in a bowl.  Cut butter into small pieces and put in bowl with flour.  You could use a cheese grater if you want, but it isn’t really worth the mess.  Stir together.  In another bowl, mix egg, vanilla, half and half, and sour cream.  Add to dry ingredient-butter mixture.  Stir by hand until well mixed.  Fold in blueberries, being careful not to crush them.  I found that using my hands make it much easier, but the dough is pretty sticky!  Preheat oven to 375.  Put a piece of parchment paper on a cookie sheet.  Shape the dough into two triangles.  Cook at 375 for 15-20 minutes until lightly brown.  Mine took between 20 -22 minutes.  Cool slightly and enjoy.  Refrigerate or freeze any leftovers.  Makes 2.  I love these because the dough is not dry like some scones I have tried.