Category: Great Food

PRODUCT: Kashi Cinnamon Harvest Cereal, A Whole Grain Powerhouse

Posted on by thenibble

Crunchy nuggets with a cinnamon blush. Photo courtesy Kashi Company.   Our grandfather loved Post Shredded Wheat, and we came to love it too—despite the fact that his daughter (Mom) didn’t like it and wouldn’t keep it in the house. So when we went to Grandpa’s, our treat was getting to eat as many bowls…
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RECIPE: Grilled Portabella Mushrooms With Goat Cheese & Herbed Salad

Posted on by thenibble

Beautiful and delicious: grilled portabella photo and recipe courtesy PomWonderful.com.   One popular mushroom, Agaricus bisporus, is known by quite a few names. But a portabella by any other name is still one of the tastiest mushrooms around (not to mention, the largest cultivated mushroom). When young, the mushroom has a closed cap and is…
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TIP OF THE DAY: How To Fix Crystallized Honey

Posted on by thenibble

Like most foodstuffs, honey does best in a location that is cool and dry. Store honey at room temperature, away from direct sunlight. Never put honey in the fridge; it accelerates the crystallization.* When honey crystallizes, the texture becomes “crunchy”—not a pleasant state for most people, but still safe to eat. Crystallization is a natural…
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TIP OF THE DAY: Get Every Last Drop Of Honey From The Jar

Posted on by thenibble

Photo courtesy National Honey Board   It’s National Honey Month in a recession. Today’s tip spans both topics: how to get the last drops of honey from the jar. As the honey is used up and the jar contains mostly air, there is invariably honey at the bottom of the jar that hardens, resisting the…
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