Elegant Edibles Catering
My how time flies…can you believe we have entered the month of April (and yet it’s till snowing-ugh!)!! As a child, time drags ever so slowly, yet as we age, time seems to speed up with each passing year. I remember my Grandfather telling me how quickly time passes and thinking how silly he was. Little did I realize the truth he spoke!
Now you may wonder why I am talking about time flying…what does it have to do with cooking? Well I’ve been getting a little nostalgic, thinking about cooking with my children, and more than that, looking forward to cooking with my granddaughter Blake, who is about to celebrate her second birthday! As I think back to my boys growing up and how quickly that happened, my mind races as my precious Blake changes each time I see her. I am so very thankful for today’s technology, as it allows me to not only speak with her, but see in her in real time…I just wish she lived closer so I could have her in the kitchen with me the way her daddy spent time with in the kitchen with me. To me, every day brings a new adventure and an opportunity to try new recipe, so let the learning continue, no matter how old -or young- you may be!
As time passes, so do food trends and ideas. In the twenty two years I’ve been in business, I have seen countless changes in what we eat, including a huge growth in the availability of organic foods and the growth of the sustainable farming process. I have also seen the emergence of more dietary restraints and general health consciousness. In the beginning of my career, offering a vegetarian option was just an afterthought, now it is common place. We have gluten free, fat free, low carb, low sodium, keto- you name it! Just as I get accustomed to one type of menu, I find something new to learn. Luckily, I love a good challenge!
The best part of today’s food trends is the availability of ingredients we may not be not accustomed to using. I make daily trips to the market and it seems that every time I go I find something else to try or something that will make my recipe prep a bit easier. Most supermarkets now offer not only organic dry food departments, but they stock a large variety of fresh meats and produce that are organic offerings as well. Many foods also come in varieties that are low fat, gluten free, or have other qualities of dietary interest. No more searching the internet to find a particular ingredient; it may just be available in bulk in the local big box store!
As time has flown, we have become a far more health conscious society and we are living longer because of it. That being said, I look forward to the future with healthy recipes in mind. Let’s raise a cup of coffee (of course!) to the healthier future and prosperity of us all!
Gluten Free Classic Brownies
- ¼ c soy flour
- ¼ c corn starch
- ½ t baking soda
- ¼ t salt
- ½ c butter or margarine
- 1 c packed brown sugar
- ½ c unsweetened cocoa powder
- ½ c semisweet chocolate chips
- 1 t vanilla
- 2 eggs
Preheat oven to 350*; grease an 8×8 baking pan.
Combine soy flour, cornstarch, baking soda and salt in a small bowl; mix well.
Melt butter in a large sauce pan over low heat. Add brown sugar; cook and stir until dissolved, Remove from heat; sift in cocoa and stir until combined. Stir in flour mixture until smooth (mixture will be thick).
Stir in chocolate chips and vanilla. Add egg; beat until smooth and well blended. Pour into prepared pan.
Bake 25-30 minutes or until toothpick inserted into center comes out almost clean. Cool completely on a wire rack.
To read more of Vicki McGraw’s commentaries on good cooking, fine recipes and perfect party treats, visit www.jamestowngazette.com and click on Join Me in the Kitchen’s own page. The Jamestown Gazette is proud to present our county’s most creative and original writers for your enjoyment and enlightenment.