Published: Sunday, 4 January 2009
When the cold front hits and the barbecue is retired for the winter, I bring out my crockpot and large soup pots. Soups and stews are the mainstays of our winter table, keeping both the kitchen warm and the hunger satisfied. Both are hearty one-pot meals, most providing servings of meat and vegetable in one bowl. Add in a simple salad or some biscuits or bread and you've got an easy meal that the whole family will enjoy. Additionally, it's very easy to double recipes for soups and stews, making enough for two meals; one to eat today and one for later. Or, if you are feeling charitable,
Published: Monday, 29 December 2008
It's that time of year again—when we make promises and resolutions, with great intentions to lose weight and/or improve our diet. Most of us will fail, for a variety of reasons. Most often it is because we go about it in the wrong way, either in the choice of diet or in trying to change our lifestyle in a way that does not work for us. Even if we are successful in losing weight, when we go off a diet, we tend to return to our old ways, not bothering to change the way we eat, which caused the weight or health issue in the first place.
Published: Sunday, 21 December 2008
Long after Santa has left the chimney, when all the packages are opened and a fire is blazing, that gnawing feeling in the pit of your stomach starts in. Amidst the frenzy of the holiday, of joyous children squealing in delight, you realize you need to eat breakfast. But being a special day, it should be a special breakfast, one that befits the occasion. I know, you're saying that you are exhausted, you don't have time, you've got a big Christmas meal to fix or have clean-up left from your Christmas eve meal. That means you need something easy, something you can ready ahead of time. And
Published: Sunday, 14 December 2008
Holidays are tempting times, full of company parties, seasonal get-togethers, and those family meals where we gorge on large amounts of food. Add in the sweet treats, and we find ourselves shopping for larger clothes at the year-end sales. While I don't think you should deprive yourself of all the culinary joys of the season, the key is moderation and…spice.
Spicing up your food can be done in a variety of ways:
➢ Traditional Spices: cinnamon, cardamom, nutmeg, mustard, saffron<
Published: Sunday, 7 December 2008
This time of year means lemons. Trees begin to burst forth with their bounty of Eureka and, my favorite, Meyer lemons. Do not let those lemons go to waste, I beg of you. There is so much that can be done with them, that they should not be relegated to the trash bin or compost pile. (In fact, if you have extras, send them my way!)
Published: Sunday, 30 November 2008
It's fall, time for soups and stews and oven-baked goodness. Chicken soup has long been a standard this time of year, a comfort food that seems to magically cure all that ails you. While it does have some healing powers, both emotionally and physically, it is the taste and memories it usually evokes that makes it a top choice among soup lovers. The warm liquid and aroma may take you back to your grandmother's kitchen, or a snow day when your mother heated up Campbell's to help you recover from a snowball fight. The ingredients in the soup really are beneficial to people suffering from
Published: Sunday, 23 November 2008
In mid-November I drove over to Half Moon Bay, California, pumpkin capitol of the world, and was saddened to see so many pumpkins languishing in the fields post-Halloween. The majority of American consumers seem to think that this thick-fleshed squash is good only as an October porch decoration, carved and candled to light the way for trick-or-treaters, but it is so much more than that. And their loss is my gain, as I was able to pick up pumpkins for a mere $1/apiece at my favorite farm stand.
Published: Sunday, 16 November 2008
While I grew up with the rosy round balls known as pomegranates, they are a foreign fruit to many Americans. Native to the Mediterranean and parts of Asia, this superfruit secrets away hundreds of little seeds that are juiced into the popular POM drinks, provide the flavor base for grenadine (think Shirley Temple or Tequila Sunrise), and make excellent sauces for pork, duck, and other meats. The seeds, also known as arils, are also a tasty snack and colorful addition to salads and desserts.
Published: Sunday, 2 November 2008
Fuji, Golden Delicious, Granny Smith, Gala, Braeburn, Honeycrisp…the list goes on, with over 7,000 types of apple cultivars in existence. Not native to the United States, this fruit was brought over by the early colonists and migrated across the country. They have become Washington state's largest crop, producing 50% of the apples grown in this country. Trees traditionally flower in May and yield fruit from late August to early November, making this the perfect time to eat and enjoy them.
Published: Sunday, 26 October 2008
It's soon to be that time of year, where kids in droves (and costumes) ring doorbells soliciting "treats." Grocery stores have stocked up on "fun sized" candy, large bags of lollipops, and the ubiquitous candy corn. I have always looked forward to seeing the wee ones in their princess and pirate garb, trying to guess who was behind each mask. Nowadays, our town has several Halloween bashes, where children play games, enjoy cupcakes and trick-or-treat in an auditorium. Safer, they say.
Santé Magazine
Salute Magazine
健康新闻
Health News Magyarország
Новости Здоровья
