Technically speaking, this isn’t a grapefruit–it’s a Pomelo crossed with a Mandarin orange, hence it’s sweet character. (Pomelos pre-date modern grapefruits on the citrus chain and are much less bitter than their more-modern cousins.) Like all citrus fruits, however, cocktail grapefruit is rich in fiber and vitamins A and C. Unlike actual [...]
Warning: these are not for the faint of heart–i.e., those who prefer milk chocolate to dark. These brownies have such a high cocoa content, in fact, that the batter doesn’t flow into the pan, but rather behaves more like a semi-malleable chocolate bar that you have to spatula in one clump at a time. Don’t [...]
Call it the next incarnation, call it fusion cuisine, or call it for what it is–a vague version of falafel that became glorified hummus. Being a big chickpea fan, I was pleasantly surprised by the result. This would be a great high-flavor, low-fat dip to bring to a party!
1 15-oz. can of chickpeas, drained
1 medium [...]
With its mixture of ground flaxseed and almonds, this moist, tart-but-sweet pumpkin bread makes a nutritious and filling breakfast. It can also become a tasty dessert if it’s topped with a scoop of vanilla ice cream and a drizzle of honey.
If you’d like to give a gift loaf to a friend, mix 2 tablespoons of [...]
From quiches to frittatas to custards, eggs have long been at the forefront of many cuisines–they can, after all, be hard-boiled, pickled, fried, baked, whipped into frothy peaks, made into creamy sauces…the list is endless. And it’s much more economical to keep the hen alive and eat its eggs for years rather than kill it [...]
Who doesn’t love cream soups? The home-made kind, that is. (Canned cream soups are usually more filler than substance.) Here’s a way to make cream soups that are velvety and rich without the actual cream. The trick is purposely mis-using a starch to thicken the soup. (Go here to learn more about starches.) In this [...]
Continue reading about Heavenly Cream Soups–Without the Cream
Mirepoix is a French culinary term for three basic vegetables (carrots, celery, and onions) that are chopped or diced and then used as the base to create sauces and soups/stocks. (The Spanish version is sofrito–it includes onion, garlic, and red pepper.) In this case, I added mushrooms, red pepper, tomato sauce and herbs to [...]
As much as we’d like to blame restaurants for America’s (mostly) unhealthy eating habits, the truth is that the majority of the junk we consume comes from the grocery store–after all, most of us eat at home more often than we do out. (All those snacks and “in-between” meals add up.) With that in mind, [...]
Continue reading about Tips on Being a Smart Grocery Shopper
What other fruit is made into sauce, juice, chutney, relish…and is equally delicious served alongside chicken or in a chocolate cake? Not only are cranberries one of the few fruits native to the U.S., they’re also amongst our most-consumed. I like to slip them into baked goods: pumpkin bread, blueberry muffins, and brownies become even [...]
Have you ever boiled a potato and helplessly watched it fall apart? Or wanted rice to clump together for the sake of eating it with chopsticks and then had to chase individual grains around your plate? Odds are, you picked the wrong type of starch for your dish.
In the case of rice, short-grain [...]
