Growing up we always used margarine, except for baking, which was not all that common at our house but did happen occasionally. My mother says she grew up using real butter, so I think it must have been a previous stepfather who switched us over to margarine, likely because it was thought to be “healthier”.
When I got married, my husband made me find a margarine that didn’t have trans fats. I did s
o and felt fine about continuing to use margarine.
Then I read Marion Nestle’s book, What to Eat
According to Marion, a New York University nutrition professor, all margarines are a combination of vegetable oil and artificial additives and fillers to add flavor, taste, and texture. Blech!
So now I’m a butter girl. Make that REAL organic butter!
This is a meal kit with an amount of rice noodles that you soak in hot water for 3 minutes and then a scrumptious sauce in a packet. The sauce doesn’t contain any suspicious ingredients or anything else offensive to my natural food sensibilities — phew! Which is why I keep it in my cupboard and don’t feel guilty about serving it.
Into the pot went some garlic, a few cans of chopped tomatoes, and once it came up to a boil, four frozen boneless, skinless chicken thighs. I ran this mixture at a low simmer for a couple hours until the chicken was cooked, then pulled out the thighs and cut them up into bite-sized pieces. I also cut up a can of mild Hatch green chiles and tossed them in, then seasoned with sea salt.