TIP OF THE DAY: Uses For Leftover Rice
Fried rice is a favorite use for leftover rice. Here, it’s made with brown rice. Photo
Category: Rice-Beans-Grains-Seeds
Grits Are Not Just A Side At Breakfast (& More About Grits)
[1] Yellow grits from Anson Mills—the best grits we’ve ever had (photos #1, #2 and #4 © Anson Mills). [2] White grits are milder-tasting. The yellow variety has a stronger taste and a gentle hint of sweetness. [3] Cheese grits (also called cheesy grits) with spinach and a fried egg. Here’s the recipe from The…
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TIP OF THE DAY: Ways To Use Semolina Flour
Semolina flour. Photo courtesy King Arthur Flour. As we were writing about this past week’s Top Pick, Effie’s Semolina Crackers, we drilled down into semolina, the durum wheat-based flour from which they are made. Part of the review addresses “what is semolina.” We came across an article from Shubhra Krishan, author of Essential Ayurveda:…
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TIP OF THE DAY: Tofu Bean Chili For National Chili Day
Bean chili with cubes of tofu. Photo courtesy House Foods America. Today is National Chili Day. Chili has long been the subject of passionate debate: Texas-style or Mexican? Beef only, meat and beans or beans-only-vegetarian? With tomatoes or without? Spiced with cumin? With a dash of chocolate or coffee? Served plain or over rice?…
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TIP OF THE DAY: Try Farro, An Ancient Grain
A “leftovers” salad: farro with cooked carrots, peas and corn; diced tomatoes and ham; sliced olives and cooked yellow bell pepper. Photo © Denio Rigacci | Dreamstime. Farro is the original wheat, one of the first cereals domesticated in the Fertile Crescent. It nurtured the population of the Mediterranean and Middle East for thousands…
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