Author's creativity bubbles over in her kitchen Writer: Along with fictional stories, Ruth Glick cooks up ways to make delicious, healthful foods.

Kitchen Encounters

September 04, 1996|By Karol V. Menzie | Karol V. Menzie,SUN STAFF

Should you be asked to dine at Ruth Glick's house, be prepared to be part of a gentle experiment.

"I love to feed people, and I like to cook food they want to eat, and food that will be good for them," says the Columbia-based author of both romance novels and low-fat cookbooks. "I try to cook them things that are lower in fat and see if they will eat them."

She is constantly experimenting with recipes to see if she can make them more healthful.

"I went to a music recital last night, and I took chocolate-chip brownies, and I used the low-fat chips." No one was able to detect the switch. "They inhaled them."

Glick dates her interest in cooking to childhood -- she has a couple of Girl Scout merit badges in cooking -- and credits her mother with fostering it. Her mother was finishing a master's degree in education, with a lot of night classes, and a couple times a week would write "fairly detailed instructions" for her daughter on how to prepare dinner.

Glick continued to learn by doing, serving her husband 40 different main dishes in the first summer they were married. These days, her favorite recipes are for lamb shish kebab, and cocktail meatballs made with ground breast of turkey and lean ground round. Her favorite utensil is the large, heavy Le Creuset pot, in slate blue.

"I make a lot of soup," she says. "I have three of them."

Her next culinary goal is to create "more easy vegetarian dishes that taste really great" and aren't hard to prepare. Her daughter, now 29, has been a vegetarian since the age of 11, Glick said. "I'd like to do things she can make."

Glick says appetizers and desserts are the most difficult dishes to make low-fat.

Here's an appetizer that has only 9 calories and 0.2 grams of fat per 2-teaspoon serving. It's from Glick's most recent book, with Nancy Baggett, "100% Pleasure" (Rodale, 1994, $27.95). She suggests serving it with fat-free crackers or Melba toast, or as a lunch entree on a bed of greens or on a roll.

Shrimp remoulade

Makes 2 1/2 cups

(60 2-teaspoon servings)

2/3 cup ketchup

1/2 cup nonfat ricotta cheese

2 tablespoons reduced-fat mayonnaise

1 1/4 teaspoons horseradish

1/2 teaspoon mild chili powder

12 ounces small cooked and peeled shrimp

1 celery stalk, finely chopped

2 tablespoons chopped fresh chives or scallion tops

In a food processor, combine the ketchup, ricotta, mayonnaise, horseradish and chili powder. Process, stopping and scraping down the sides of the container once or twice, until the mixture is well-blended. Transfer to a medium serving bowl.

Stir in the shrimp, celery, and chives or scallions. Cover and refrigerate for several hours, until the flavors are well-blended.

Do you know any great cooks? Let us know. Write Kitchen Encounters, c/o Food & Home, The Sun, 501 N. Calvert St., Baltimore, Md. 21278.

Pub Date: 9/04/96

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