So it’s no secret that America is really really fat. I know it, you know it, we’re all aware of it and yet the problem gets worse and worse every year. Obviously, there’s nothing wrong with being a tiny bit overweight, and fat-shaming is bad. That said, trying to lose weight when you’re heavy, is a good thing, and millions of people struggle to try and lose weight every single day, to no avail. There’s eight billion different diets and weight loss programs out there, but personally, we here at PCFG are not fans of wonky regimens and huge, sweeping changes to diet. Both Meg and I have had to worked on losing weight at one point or another in our lives, so we’ve been there before. At the same time, we’re absolutely not dieticians or doctors, so any advice we offer is merely simple, practical advice for any of our readers. Food is slammin’! But so is self control! And obviously balance is the key.
One recipe my family has passed around for longer than I’ve been born is for breaded, fried cauliflower. I don’t know why. From what I’ve read, it seems to be more of a common thing in Middle Eastern cuisine. My family is mostly Italian, so I’m not quite sure where the crossover came from. Perhaps because cauliflower itself is a Mediterranean vegetable, and Italians really enjoy breading stuff then frying them. Who knows. Oh well, it’s a really delicious and simple way to prepare one of the more “out-there” veggies.
It can be a lot of fun looking through old cook books. Some recipes you look at wondering what people were thinking back then while others still sound really yummy. Though it’s usually pretty easy to tell the horrific vintage recipes at first glance, sometimes it can be harder to tell for sure which recipes have actually stood up to the test of time. That’s where our new recurring “Test the Recipe” posts will hopefully come to help. We plan to find recipes from vintage cookbooks/recipe cards/magazine cutouts, etc. and test them out. For the first run through we will follow the recipe exactly (barring any possible ingredients that are very hard to find/might not exist anymore in which case we will make the closest possible substitution) and see how it turns out. If it turns out good, then that’s it! Recipe is good to go and you can rest assured that you will end up with something yummy if you make it. If it doesn’t turn out good? Well then we’ll be revisiting the recipe and tweaking it and then posting our version of it as a “We Can Do It Better” post at a later date.
Our first recipe up for trial is from the Quaker Oats Wholegrain Cookbook from 1979.
There’s a bunch of interesting sounding recipes in there, so we’ll probably test some more from there, but first up is the “Hearty Whole Grain Coffee Cake.” I enjoy coffee cake but hadn’t had any for awhile, so it seemed like a good place to start.