My name is Joan and this blog, The Infinite Kitchen, is a reflection of my evolution from cooking calorie laden foods to cooking lighter Italian, Southern and American favorites, with a shout out to fodmap and IBs friendly ingredients. I want more chocolate, more pasta, more butter, but annoyingly, doctors are against it and not every tummy can take it. So on The Infinite Kitchen, I blog about my journey toward better versions of old favorites. It is my blog mission for us to eat more chocolate, have more pasta, or make more cake, yet lose the calories or hurtful ingredients. 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, so that is progress toward cooking lighter. 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, healthier, and fodmap aware. Onward, infinite kitchen evolution toward cooking lighter, with fodmappers and IBS folk not forgotten.
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.