NEW CASTLE —
Wow. Besides meals, even magazines are super sizing it these days.
Some of you may have heard that the September issue of Vogue weighed about four or five pounds and was more than 750 pages. If I had one more copy, I could have used them for lifting weights instead of my usual dumbbells.
It would be good exercise.
It seems these days, just about everybody has some kind of routine — Zumba, yoga, aerobics, spinning or P90X, a regimen known for its intensity.
Along those same lines, many people are watching their calorie intake.
The word “diet” has been substituted with cutting back, paying attention to portion size, and reducing saturated fats and other no-nos, which play havoc with the scale reading what we want it to be.
Low-cal doesn’t always mean low fat.
But there are so many options with early fall offerings from the garden, and fresh vegetables and fruits are always a good choice.
Once again, I turned to my old faithful American Family Cookbook published by the Culinary Arts Institute. At more than 750 pages, it’s comparable to the Vogue issue in weight and size, but it’s also my go-to for just about anything.
As the book suggests, if you can cut out just 50 calories here, 50 calories there, and 100 calories somewhere else, you are taking the proper steps toward losing unwanted pounds.
Counting calories seemed to go out of vogue for awhile, what with high-protein diets and other approaches to losing weight. But physicians have told me that a person should still abide by a set amount of calories per day based on their weight and height.
Keeping all that in mind, today’s selections include a soup, main dishes and yes, even desserts.
Chilled Cucumber-Chive Soup
- 2 medium-sized cucumbers
- 2 1/2 cups reconstituted instant nonfat dry milk
- 2 tbsps. flour
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. paprika
- 2 bouillon cubes
- 3 tbsps. chopped chives