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If you read history or old literature, you encounter cornmeal. A flour ground from dried maize (corn), it’s been a staple for millennia, feeding the native populations of the Americas and, later, the Colonials. Ground to fine, medium and coarse consistencies, cornmeal is used to make everything from tortillas and cornbread to cookies and cakes.…
Continue reading “TIP OF THE DAY: Cornmeal Instead Of Polenta”
[1] Enjoy cheesy grits or plain grits for breakfast, lunch or dinner (photo © Anson Mills). [2] Grits are made from both white and yellow corn (photo © Anson Mills). If your only exposure to hot cereal is instant packages of oatmeal, you’re depriving yourself of a real treat. For us, Cream Of Wheat,…
Continue reading “TIP OF THE DAY: Kiss My Cheesy Grits”
If you’ve been reading all the posts this month, you know why you need to eat more whole grain. It’s easy to do just by switching two of the most-served starches—white potatoes and white rice, both of which supply minimal nutrition—for nutritious, high-fiber brown rice. When you make brown rice, make double the amount you…
Continue reading “TIP OF THE DAY: Leftover Brown Rice Recipes”
Some of our staff eat grilled salmon for dinner every other night for its healthy omega-3 essential fatty acids. There are many ways to keep grilled salmon interesting. But instead of topping it with sugar-laden chutney, sauces and glazes, take a healthy approach. In this idea from Whole Foods Market, grilled wild salmon (so much…
Continue reading “RECIPE: Grilled Salmon”
Some people don’t eat more whole grains because they take too long to cook. But with a pressure cooker, brown rice is ready in 10 minutes, beans in 20 minutes (and really long cookers like short ribs in 40 minutes). Start your healthy New Year with a pressure cooker. We love our top-of-the-line Kuhn Rikon…
Continue reading “RECIPE: Pressure Cook Beans & Rice—Fast!”
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