Cooking light – Italian, southern and American
My name is Joan and this blog, The Infinite Kitchen, is all about cooking light. It is a reflection of my evolution from cooking calorie laden foods to cooking lighter Italian, southern and American favorites. I want more chocolate, more pasta, more butter, but annoyingly, doctors are against it. So everyday I blog about my journey toward better versions of old favorites.
Can tomato sauce still taste divine without three different kinds of meat, or with turkey meatballs instead of beef? Just keep the same bold flavors of fresh garlic, fresh chopped parsley, and grated reggiano parmesan cheese. Can chocolate cake taste as rich and chocolatey using cocoa instead of baking chocolate? Surprisingly, it can. Add a handful of chocolate chips and it is chocolate nirvana. It is my blog mission for us to eat more chocolate, have more pasta, or make more cake. Someone has to do it, so why not a woman with 50 years of cooking experience and the muffin top to prove it.
Can I swear that my revamped old recipes always lose the bad but keep the deliciousness? Sadly, no, I don’t always manage to do that. Sometimes I have to sneak in some butter, saute with more olive oil than I care to admit, or add more sugar to sweeten things up. However, it’s never as much as before, folks, and that is progress. Meantime, I still get to lick the spoon, steal the chocolate chips, and break off the brownie end piece, while virtuously making my recipe repertoire lighter and healthier. Onward, infinite kitchen evolution!
By the way, Jeannette’s Kitchen (our family cookbook), created by my daughter Leslie and edited by me, is now an ebook and a print book available on Amazon. Many of the blog recipes are also in the cook book. Just click on the picture and link on the upper right side of this blog. Not a bad deal – $9.99 – for fifty years of Italian cooking.