Cook Now, Eat Later

cooking

Jul 31

greeksalad I have just discovered a kitchen tip that is working quite well and wanted to share.Cook when you are in the mood and have the time. Reheat and serve the food later. Last night my parent's came for dinner. It seems that when they get here the time is so hectic because I am trying to talk to them and cook and put dinner on the table. Then you have the issue of the mess to deal with afterwards.This time I did things different. In the morning I prepared the dinner - some nice chicken cutlets with mushrooms, orzo with fresh veggies, salad and blueberry pie. All food went into the refrigerator in shallow dishes right away so it stayed safe.The kitchen got cleaned up.And when my parents walked in the door I got to visit with them. The food was reheated quickly in the microwave while we set the table. Cleanup was a snap. And since I cooked a lot of extra food, we just ate more of it for lunch!

make ahead

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com

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