Pretty amazing considering my wretched cooking past. Years and years ago, back in the old country, the first time my boyfriend (now husband) and I had a sleep-over (for the record, his car broke down an he couldn't leave) he woke up and decided to make us breakfast and helped himself to my kitchen. He being the gourmet (anybody who could cut a lemon was considered to be a chef at the time) was surprised to find one half-full Miller Lite, a soup pot of something we decided was "toxic gumbo" and three lonely eggs in my otherwise empty refrigerator. Priding himself on his creativity in the kitchen, he was not discouraged. He heated up a skillet and cracked open an egg. Trust me, there is nothing like the smell of a rotten egg heating up in the kitchen on a cold morning after.

That was at least ten years ago and since then times have definitely changed for the better. I've spent a lot of time hanging out with that same guy who loves to cook, loves to grocery shop and loves to experiment in the kitchen. I've become very interested in what our family eats and have learned to shop, cook and enjoy doing it. A major added bonus is that our children share a love for experimenting with foods and have developed the most unusual and enviable eating habits. We have the only kids who beg for sushi after a soccer game. Don't we?

A couple of the things that has helped change my rotten-egg attitude towards cooking is learning to love to grocery shop and discovering cookbooks. In hopes that you might skip the TGS (Toxic Gumbo Syndrome) I thought I'd pass along recommendation of my favorite cookbooks, here's my first two:

Quick Cook
AMATRICIANA
Serves 4
4 tbsp extra virgin olive oil
8 oz unsmoked pancetta or bacon, cut into ¼ in wide strips
½ tsp crushed red pepper flakes
6 tbsp dry white wine
1 onion, finely chopped
1 - 14 oz can Italian plum tomatoes, chopped, or 1lb of fresh tomatoes, peeled and chopped
Salt, black pepper
1 lb dried pasta
4 tbsp freshly grated pecorino romano or parmesan, plus additional cheese to serve

Heat oil in a skillet. Add pancetta strips and red pepper flakes and cook, stirring occasionally over medium heat, until pancetta is crisp, 5 minutes. Add wine and simmer until reduced by half, 1 minute. Add onion and cook, stirring frequently, until soft and just golden, 10 minutes. Turn heat to medium high. Add tomatoes and cook, until thickened, 10 minutes. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta with parmesan to the hot sauce. Toss well to coat. Serve immediately with additional cheese.

Pasta: Every Way for Every Day
By Eric Treuille & Anna Del Conte

This cookbook is an all time favorite.

While its focus isn't exactly healthy or low fat/low calorie the recipes I've tried from it are delicious, not incredibly fattening, healthy, simple and fast. I've also learned a few tips about pasta cooking within sections like "Which Pasta?", "Which Sauce?" and explanations like "The Toss" and "The Chop".

The recipes each have a descriptor of either "no cook" "quick cook" or "slow cook". I've done mostly the "quick cook" ones and generally by the time the pasta is ready the sauce is ready so it makes for a quick, yummy dinner.

Chilean Sea Bass on Braised Savoy Cabbage
Serves 4

1 medium savoy cabbage
3 ounces slab bacon
4 7-ounce Chilean sea bass fillets

Wash cabbage. Remove core and, using a long thin-bladed knife, finely cut into 1/4-inch slices.

Cut bacon into 1/4-inch cubes. Place in a 12-inch nonstick skillet with a cover. Cook over medium heat for about 3 minutes, until fat is rendered and bacon begins to crisp.

Add cabbage, 1/2 cup water, 1/2 teaspoon kosher salt, and freshly ground black pepper. Cook over medium-high heat for 10 minutes, stirring frequently. Add another 1/2 cup water and lower heat to medium. Cover skillet and cook, stirring often, for about 30 minutes, or until cabbage is brown and soft. If cabbage begins to stick, add 1/4 cup water.

Season fish with salt and pepper. Place on cabbage in skillet. Add 1/4 cup water and cover skillet. Continue to cook for about 10 to 12 minutes, or until fish is cooked through.

When ready to serve, place a mound of cooked cabbage on each of 4 large plates. Carefully lift fish onto cabbage and drizzle with any pan juices. Serve immediately.

Healthy 1-2-3 : The Ultimate 3 Ingredient Cookbook
By Rozanne Gold, Anita Calero (Photographer)

This is an amazing cookbook!

The recipes I've tried have been simple, low fat, low calorie and absolutely WONDERFUL! I highly recommend it for anyone that is looking to eat well. I've been tying to find good recipes that stay away from high fat and calories since joining Weight Watchers about a year ago. If you're interested you can read about my Weigh Watchers experience.

The amazing thing about the recipes is that they feature only three main ingredients. Which usually makes for simple and fast preparation times. I've enjoyed the food recipes I've tried but I've also made a few great discoveries in the drink section titled "Restoratives". My favorite is a drink that combines frozen mixed berries, balsamic vinegar and honey. It sounded like a strange combination but it is a treat.

Each recipe is labeled as either low calorie, low fat or low calorie & low fat. There's a helpful "Healthy Menus" section in the back of the book that has entire meals categorized as very low fat, very low calorie and low fat and low calorie. Each menu has the meal's total fat grams and calories.