Philip Erdelsky's Cooking Website
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Since retiring in 2002, I have had to live with less income and more free time. Doing more of my own cooking, especially with scratch ingredients, makes more economic sense than it did when I worked 40 hours a week.
So I got a copy of the Fannie Farmer cookbook and some other books and started to make things that I used to buy ready-made. Along the way, I modified the recipes where I could to suit my taste and talents. I'm something of a klutz in the kitchen, so I can't make anything very complicated. Fortunately, I have simple tastes.
More recently, my doctor informed me that my cholesterol is elevated, and he recommended a diet low in cholesterol and saturated fat. I started making further recipe modifications to that end.
Many recipes can be made with low-fat and low-cholesterol substitutes and the results will still be palatable. Indeed, in many cases the changes in flavor and texture are very slight. I usually substitute:
Although these recipes are low in saturated fat and cholesterol, they are not necessarily low in calories or carbs. Since I weigh only 140 pounds, weight reduction is not one of my dietary goals.
I welcome readers' comments, both favorable and unfavorable, as I continue to experiment with new recipes and new variants of old ones.