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Last year we published a recipe for baked oatmeal with strawberries. It was a big hit. Here’s a baked oatmeal dish with a different flavor profile: blueberry and almond, courtesy of the London-based blog, Pip & Little Blue. You’ll find many other delicious recipes on the website. “Pip” created this recipe to be heart-healthy, child-friendly…
Continue reading “TIP OF THE DAY: Baked Oatmeal With Blueberries & Almonds”
Some people wrinkle their noses at the suggestion of tofu. It’s bland, they say. But it’s only bland if you don’t know how to cook it. In a good recipe, tofu becomes healthy comfort food. We share two recipes below: our favorite preparation, age tofu (pronounced AH-geh TOE-foo, the shortened form of agedashi tofu), and…
Continue reading “Tofu Fritters Recipe (Age-Tofu Or Agedashi Tofu)”
Suddenly, everyone is talking about bone broth. Rich in nutrition, nourishing for body and soul, bone broth has long been used by cultures throughout the world, to sip straight or as cooking stock. Yes, bone broth is an alternative to stock, a flavorful liquid made by slowly simmering chicken or turkey bones, cartilage and tendons…
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It’s well below freezing in much of the country today: a good day to focus on soup. Every culture makes soup. It’s easy, filling and nutritious, and can be inexpensive. In much of the world it’s eaten for breakfast, lunch and dinner. January is National Soup Month. Rather than fall back on your favorites today,…
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You may love ham and Swiss cheese on rye with mustard, or a chicken sandwich with mayo on whole wheat toast. These sandwich and condiment pairings descend from the venerable English tradition of the sandwich (here’s the history of sandwiches). But it’s a new year, so how about a new approach? How about a chicken…
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