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Pear-Ginger Muffins and Blueberry Muffins
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Pear-Ginger Muffins and Blueberry Muffins
About this Recipe: As expected, these are fat free muffins that used applesauce in place of butter. Healthy recipes were poplar during this time. These muffins do not have the standard texture you might expect in a typical muffin. We prepared them using dried apples and fresh blueberries. The apple-ginger muffins would be nice for a breakfast treat, but we found the blueberry muffins needed more flavor. It might be nice to add shredded orange or lemon peel with the berries.
pdf for copy of Recipe – Pear-Ginger Muffins and Blueberry Muffins
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AND SO THE STORY GOES…The Galloping Gourmet Graham Kerr, a television cooking star known for his cavalier spirit and cocktail toasts, prepared recipes using lots of cream and butter. As he promoted this pursuit of rich food pleasures, he would whip up calorie laden rich cheese dishes and generously covered whipped cream desserts. Having a best-loved television program, one of the country’s most popular food personalities, international recognition, successful cookbook author… Why would anyone want to change any of this?
It seems that his wife Treena’s family had a history of heart problems. She experienced high cholesterol, was borderline diabetic, a smoker, and had experienced a stroke and mild heart attack. He realized the results of her high fat diet and decided to transform his culinary direction. He made healthy eating a priority and changed their daily diet. Cooking became an act of love and kindness. The answer was, “Love is caring about someone more than yourself.”
About Treena:
Graham Kerr, 81, the British television personality known as the “Galloping Gourmet” from his 1960s -’70s program of that name, married Treena in 1955. She was 81 when she died on September 17th. 2015.
In the mid-1980s, according to the website www.biography.com, she suffered a heart attack and stroke, which led Kerr to replace his cream- and butter-laced recipes with more health-conscious ingredients.
On his website, Kerr said, “I hope to be able to focus a good deal of my remaining life trying to understand how best to live beyond my own immediate self-interest.
http://www.peninsuladailynews.com/article/20151009/NEWS/310099970
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1990’s Fast, Fresh, and Fatless
Fat Free, Low Salt, and Natural Products.
What’s Happening?
Medical research and doctors’ voices strengthened the natural foods trend that developed at the end of 80’s. The public voted with their purchasing power for fat free, low salt, and natural products. They started using more fresh herbs, artisan cheeses, and became fascinated to try global cuisines.
While “close to home” issues concerned most people, international and national events brought conflicts home, courtesy of the World Wide Web that debuted as an Internet service. The Gulf War, a damaging attack at the World Trade Center in New York City, Oklahoma City bombing, attacks on US embassies, fatal violence in schools, and even a bombing at the Summer Olympics in Atlanta foreshadowed future events. President Clinton’s scandal led to the first impeachment charges of perjury and obstruction of justice. Although acquitted, the public started to lose respect and trust for its leaders.
What was the actual cooking style during this time period? Very ethnic and quick – It would have to be garden fresh, simple to prepare and apply diverse culinary styles like fusion cooking. For example, it might use an Italian refrigerated dough pizza crust with Root Beer Barbecued Sauce, slivers of pulled pork, Hawaiian pineapple tidbits, and a fresh cilantro sprinkle. The combinations were endless and unusual. Bistro-style was big and wow-power lunches might include a refrigerated prepared pasta dish. Cooks loved to make everything a little easier like preparing easy risotto using a covered pan instead of constantly stirring it. Refrigerated dough became quick coffee cake, pasta, breakfast rolls, fast main dishes, and fresh baked cookies. Gifts became “cookie ingredients in a jar” with fat free recipes attached.
Grocery retailers packed their stores with fat free snack foods, offering “healthy” alternatives for calorie laden products. Understanding their customers’ lifestyle, there were plenty of frozen pizzas, burritos, hot pockets, lunchables, prepackaged crackers, cookies, and cheeses. Even Starbucks encouraged the “on the go” coffee routine.
Did you know these foods were popular? Chinese Chicken Salad with Mandarin Oranges, Chicken Caesar Salad, Slimfast, Boca Burgers Veggie Burger, Molten Chocolate Cake, Eggless Caesar Dressing, Raspberry Cheesecake (made without cheese), Carrot “Cake” (made from cookies), nonfat whipping cream, nonfat yogurt cheese.
Books that helped:
Cooking without Fat by George Mateljan,
Everyday Cooking with Dr. Dean Ornish,
American Heart Association Low-Fat, Low Cholesterol Cookbook,
Graham Kerr’s Creative Choices Cookbook
