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[1] A no-bake s’mores pie (photo © Brown Eyed Baker). [2] For a change, substitute pound cake for the graham cracker s’mores crust (photo © American Egg Board). [3] These mini-marshmallows are vegan and absolutely delicious (photo © Dandies). [4] The recipe calls for chocolate ice cream, but you don’t have to use plain chocolate.…
Continue reading “S’mores Pie, Ice Cream Cake & More For National S’mores Day”
Be grateful for your stove and microwave! Photo courtesy Sirgy.com. Do you like sashimi and steak tartare? Man has been wandering Earth for some 200,000 years, but the general use of fire began only about 40,000 to 50,000 years ago. Until then, man ate his food raw.* Neanderthals discovered how to deliberately create fire.…
Continue reading “FOOD 101: Cooking History”
Here’s a fun take for National Rice Pudding Day: rice pudding tartlets. These are made in rustic style by Frog Hollow Farm. You don’t need tartlet pans that turn out fluted, rigid tart shells. Instead, just roll the dough and fold the edges over the filling—the style known as galette. Rice pudding replaces the traditional…
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Whether served raw, roasted, baked, grilled, sautéed, pickled, or fried, zucchini is one of the most versatile vegetables and a seasonal summer favorite that’s abundantly available at farm stands and supermarkets. This summer squash is very low in calories—33 calories for a medium zucchini. There are many wonderful ways to serve zucchini: Garnishes Gratin Grilled…
Continue reading “National Zucchini Day Recipes: Spiral Zucchini ‘Green Papaya’ Salad & Zucchini Pasta”
Instead butter on your bread, try olive oil. Photo courtesy FlavorYourLife.com. August is National Olive Oil Month, reminding us again that it’s easy to make heart-healthy switches in everyday eating. While the health benefits of olive oil are no secret (including no cholesterol and less saturated fat than butter), most people are unaware of…
Continue reading “TIP OF THE DAY: Olive Oil Swap”
