Using acorn flour, and other native edibles.
A salad dressing that is tangy, fresh, bright and heated. Good any time of year. Good on salad, fish, chicken, pork.
A cooking lesson plan for making healthy eggs and grain-free pancakes.
This recipe uses cauliflower in place of bulgar (or couscous, rice) as is traditionally used in a Tabbouleh Salad.
This recipe took 15 minutes, start to finish and has just 3 ingredients. Oven-baked Pistachio-breaded chicken Chicken cutlets Annie’s Dijon Mustard, about 2 teaspoons per cutlet Pistachios, ground to a fine meal, 1 tablespoon per cutlet 1. Heat oven to 400 degrees. 2. Put parchment paper on a baking sheet. (I use parchment paper for […]
Blueberries and almonds go really well together. This stove-top method of making a cobbler is easy enough for pre-teens to make, and healthy enough to serve as a snack.
Spices R us! We made outstanding tasting food! Photos and more info to come.
It’s official (in my culinary book of rules) — Kale is the new spinach. Nutritionists are talking about it, for a while now. Farmers are growing it, for a while now. More and more markets are carrying it. Restaurants are serving it. People are eating it. Parents are cooking it, serving it to their kids. Kids are eating it(!).
My favorite Indian spice – this cousin of cumin – is sweet, nutty and pungent. It’s just the right touch in taking dehydrated breads to a new level, to transport you to an exotic far away place. Kala Jeera (black cumin) is a member of the parsley family and is used in Indian breads, soups and sauces, often used in conjunction with fennel, nigella, black mustard and ajwain seeds.
The best Chicken Picatta EVER. … the texture, the flavors … hopefully you’ll have a chance to second my opinion.