Feel yourself getting sucked into a 4:00 p.m. “White Snack” attack? The best defense is a good offense. In this case, that means having a ready, handy, really tasty substitute for pretzels, crackers, cookies and Goldfish. Try Jicima Sticks with Black Bean Hummus instead.
Why do we give whole grains such a half-hearted embrace? Eating quality grains is no less than one of the four main pillars of healthy eating, yet it is routinely ignored. Maybe a comfort connection explains why it’s so hard saying good-bye to white.
If you’re CSA member (stands for Community Supported Agriculture), then you know about surprises. Open your weekly delivery and there could be anything inside. Last week I got a surprise that probably no one can beat: A jar of pickled turnips! As a Certified Vegetable Guide (!), I’m pretty good at devising uses for odd … Read more
Make a Recipe Just the Way You Like: 10 Tips Salt and pepper, to taste. 1/2 tsp. chili flakes, more or less, to taste. 1/4 to 1/2 cup Parmesan cheese, to taste. Recipes seem to be littered with unhelpful directives about “to taste.” For those of us who aren’t exactly Julia Child in the kitchen, … Read more
It’s 3:00. The vending machine is calling, or maybe the doughnuts left over in the break room. You know it’s suicidal to indulge those cravings, but work is so boring and you’re so tired and . . . Maybe more than sugar and calories, you need refreshment—as in something cool, revitalizing and calming, like Iced Green Tea.
I just wanted to make an easy meal after a long day of gardening and computering. Just a little soup and salad–but we have no dressing. Was I going to have to futz and fuss with a homemade salad dressing before I could sit down and eat?
For years, I’ve known the rule for cooking tough meat cuts: low and slow. But in my hurry up world, I tried to do low on a gas stovetop that was calibrated for hot, fast cooking. My last batch of soup bones came out as tough as leather, even though I had cooked them on low. . . Patience and forethought came to my rescue
Nibble while you cook. Dieting gurus might not approve of this recommendation, but it’s the only way to root out potential meal time spoilers. Here’s a case in point: I was making a simple green salad tonight with green leaf lettuce and shredded red cabbage. Casting about for a quick accent, I came upon several … Read more
It’s an understandable question that anyone might ask. But do I answer it or step back and ask where that question comes from in the first place?
“Browning” rice is not like “browning chicken breasts until golden,” or “toasting nuts until brown and fragrant.” No, it means forgetting about the rice simmering on the stove until a thick brown, hard crust forms on the bottom. But now there’s a new use for it–so don’t pitch it in the composter.