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This weekend we “discovered” a package of arborio rice, way back on a shelf in our very deep pantry. We decided to use it. We don’t know how long it had been there, but white rice kept in good condition (no moisture, no excess heat) can last at least 4-5 years. If vacuum sealed, it…
Continue reading “RECIPE: Pumpkin, Sausage & Sage Risotto”
The fourth week in September is National Wild Rice Week. Did you know that wild rice isn’t rice? A COUSIN OF TRUE RICE Wild rice is a member of the Poaceae family, genus Zizania; it is a cousin to true rice, the genus Oryza. Like Orzya, it grows in in shallow water. Instead…
Continue reading “FOOD 101: Wild Rice For National Wild Rice Week”
While our friend Jerry makes hummus the old-school way—with a mortar and a pestle—other lovers of homemade hummus have discovered the super-easy blender/food processor hummus technique. Store-bought containers are way too small and pricey: It’s a bargain to make your own, and easy (here’s a recipe). When you make your own, you can avoid preservatives…
Continue reading “TIP OF THE DAY: Blender Hummus Or Bean Dip”
[1] Beef and bean chili with shredded cheddar and scallions (photo courtesy Pre Brands). [2] Bean chili with fout garnishes (photo courtesy Hope Hummus). You may have your brackets set, but how about your chili toppings? Hormel created these tongue-in-cheek brackets of toppings to serve with their chili. So while watching the games, how…
Continue reading “RECIPE: March Madness Chili, A DIY Food Bar”
[1] Quinoa porridge topped with spiced apples and cottage cheese (photo © Muuna). [2] Amaranth porridge with almond milk and maple syrup. Here’s the recipe from Food Heaven Made Easy (photo © Food From Heaven Made Easy). [3] Elegant presentation: cooked farro pressed into a ring mold, unmolded and topped with fruit, at Villard Restaurant…
Continue reading “TIP OF THE DAY: Alternative Grain Porridge For Breakfast”
