‘Skinny Cooks’ offers recipes for good eating
I’ve been in a bit of a kitchen rut, but I’m not referring to my refrigerator's contents. Despite a hectic week, I managed to stir up basil pesto pasta and freeze enough blue cheese burgers for a week’s worth of economical lunches.
I’m talking about my kitchen's shelves overflowing with cookbooks of every description.
The Food Network is well represented, including Rachael Ray’s first and in my opinion, best cookbook. The iconic smile of Martha Stewart appears on several guides to great food. The Junior League of Jackson is well-represented in the form of Southern Sideboards and Come On In!
Newer, trendier books with names like Ready, Set, Eat! Patchwork Potluck, Festive Fare and Best Ever Casseroles occupy a sizable space.
And my simple but treasured family cookbook containing copied recipes from my grandmother, aunt’s and mother’s files is in an easy-to-reach spot.
All of these cookbooks have served me well by providing at least one gem of a recipe. Despite their contributions, I felt something was missing. I found the answer this week.
Perusing one of my favorite discount stores, I ran across a cookbook featuring television actress Mo’Nique, wearing a low-cut evening gown while placing a casserole dish in the oven.
Mo’Nique, a well-known comedian who’s unapologetic about her plus size figure, published a cookbook in 2006 called Skinny Cooks Can’t Be Trusted. The actress is a self-described “big girl who loves food," so it’s only natural she would write a cookbook for those who still enjoy comfort food.
This book doesn’t include South Beach-style recipes or diet tips. Mo'Nique’s carb-loving recipes unapologetically include plenty of butter and other rich ingredients.
Growing up in Baltimore, typical family meals included fried chicken, corn pudding, crab legs and baked spaghetti. Many of her family's best recipes and hilarious anecdotes have found their way into the book.
One of her fondest food memories is the time her “mama's stuffed fish blew up in the oven but made it to the table anyway.”
I didn’t buy the cookbook due to an unexpected cash flow problem. But after reading some of the internet reviews, including the wealth of family food stories, I plan to add it to my cookbook collection.
I’m not saying all skinny cooks should be held in disdain, but I do agree with Mo’Nique on one thing. “Life’s too short not to enjoy good food!”
Mo’Nique’s Smothered Chicken
2 cups canola oil
1 (3-lb) chicken, cut into pieces
1 teaspoon salt
2 teaspoons garlic salt
2 teaspoons seasoning salt
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 cups all-purpose flour
2 tablespoons unsalted butter
2 celery stalks, diced
2 small white onions diced
3 garlic cloves, crushed
3 cups chicken stock
Heat oil in a large cast-iron skillet over medium heat. Wash chicken and season well with salts and herbs. Dredge chicken in 1/2 cup and shake off excess. Lay chicken pieces into hot oil and cook for 7-8 minutes on each side; remove. Gradually whisk remaining 1- 1/2 cups flour into oil in skillet; cook over medium heat until it begins to brown. Add butter, celery, onion, garlic, and stock; mix thoroughly. Put chicken back into skillet, cover and cook for 15-20 minutes. Serve over rice or mashed potatoes.
Recipe from Mo’Nique’s “Skinny Cooks Can't Be Trusted.”
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