Cooking Book Club: A Healthy Habit?
With 8 out of 10 Americans reportedly watching cooking shows (“30 Minute Meals” with Rachael Ray is a favorite), it’s no wonder that cooking clubs have become a growing trend – one that may have several health benefits.
Research shows connecting with others (like in a community-based group) is associated with a stronger immune system, increases feelings of well-being and decreases feelings of depression. If you’re looking to improve your mood; forming strong social connections is a positive place to start. Add in the proven advantages of cooking at home - saving time and money, better ingredients, portion control - and a cooking book club could be a key ingredient in your recipe for a healthier life.
What's Cooking? Book Club
Meets the 2nd Wednesday of the month at 6 p.m. Under the Dome.
You don’t have to be a Top Chef contestant to drop into the What’s Cooking Book Club. The only requirement is a hearty appetite for laughter and learning. Discover new recipes and connect with other adventurous cooks and bakers. How do you get started? Check out a cookbook based on the theme, whip up a recipe and bring some to share. Make a copy of the recipe so we can share with others in the group.The blueberry zucchini cake with lemon buttercream adapted from Amanda Rettke’s book Surprise-Inside Cakes: Amazing Cakes for Every Occasion with Something Extra Inside (Morrow, 2014) was a past favorite.
Upcoming dates and theme:
April 10 Asian Fare
May 8 Family Faves
Featured recipe: Blueberry zucchini cake with lemon buttercream
Makes 12 servings
Cake:
1 large or 2 small zucchinis (need 2 cups finely shredded and drained)
3 eggs, lightly beaten
1 cup vegetable oil
1 tablespoon vanilla extract
2 ½ cups granulated sugar
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1-pint fresh blueberries (reserve a few for garnish if desired)
Lemon buttercream:
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
Pinch of salt
Juice and zest of 1/2 lemon (about 1 tablespoon juice)
1/2 teaspoon vanilla extract
Make cake: Preheat oven to 350 degrees. Grease and flour a 9x13 cake pan and line bottom only with parchment.
Grate zucchini and place in a clean dish towel. Squeeze until most of the liquid comes out. Measure 2 cups and set aside.
In a large bowl, using an electric mixer, beat together eggs, oil, vanilla and sugar. Fold in zucchini. Gradually add flour, salt, baking powder and baking soda. Gently fold in blueberries.
Pour batter into prepared pan. Bake in preheated oven 35 to 40 minutes or until a knife inserted into center of a cake comes out clean. Cool 20 minutes, then turn out onto wire racks to cool completely.
Prepare lemon buttercream: Combine butter, powdered sugar and salt and beat until well combined. Add lemon juice and vanilla and continue to beat another 3 to 5 minutes or until creamy. Fold in zest (omit zest if piping buttercream).
