A byproduct of the pandemic is that I cook more now--and even enjoy it. I find it relaxing. I'll clarify by stating that I am very conscious about ingredients and watch my fat and carbs. I am, what I term, a 'partial vegetarian.' I don't eat red meat of any type. But I do partake in poultry, fish, and eggs. 

I come from a family of exceptional cooks. The meals my Mom made every day were unparalleled: she put so much love and creativity into her cuisine. We ate a beautiful home-cooked meal every night at dinner. Because I also cook now, I appreciate all the effort and hard work put into her food more than ever. My Dad was a superb barbecuer and whipped up the most delicious salads I've ever tasted. Both Mom and Dad incorporated spices into their cuisine. 

My brother and sisters are all outstanding cooks, too. But I was the one who did not seem to take to cooking, that is, until recently. I have learned to plan, write up lists, and research recipes. My brother has printed out a file of Mom's recipes for all of us, and it's comforting (and delicious) to prepare one of her originals. 

I used to think I did not have 'time' to cook--plus, it did not interest me, although I certainly tried. A few years ago, I had a potluck through work I was invited to. We were all asked to bring dishes. I guess I was trying to impress: I made chicken with peaches & orange sauce. You could term it a labor of love. The food came out pretty good, but I would have been embarrassed to admit how long it took me to concoct that dish and how nervous I was that it would turn out edible. I put the final product into a Corning Ware dish wrapped over with aluminum foil, crossed my fingers and toes, and headed out to the event. The entire plate was devoured, so I guess it was what you'd term a success. 

Of course, you can't do elaborate every day. Lately, I defer to simplicity. Occasionally, I will make a more complicated entree. I recently made roasted chickpeas with a mango dressing. That was tasty. And I love my salads and soups (homemade). The key is to look for taste combined with nutrition. 

Just yesterday, I read about mac and cheese with raisins. I love to put raisins in oatmeal: they plump up when you cook the cereal and give it a great flavor and texture. So, why not in mac and cheese?!? I tried it, and my verdict--delish!! 

Macaroni and cheese can be a bit rich and high-calorie. But I made a lower fat version. You can still add your raisins and bread crumbs after you prep the main dish. It's a sweet and tangy pairing: I hope you like it as much as I do. Bon appetit!