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[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…
Continue reading “Grits Are Not Just A Side At Breakfast (& More About Grits)”
Save many calories and fat grams: Substitute yogurt for fats in baked goods, and make a sweetened yogurt topping. Photo courtesy Nordicware. We used to top our foods with sour cream, mascarpone and crème fraîche. One day, looking at ways to cut fat and calories from our diet (or at least, to counter our…
Continue reading “TIP OF THE DAY: Substituting Nonfat Greek Yogurt”
[1] Store-bought or homemade, aïoli, garlic mayonnaise, is a treat (photo © Viktor | Fotolia). [2] Pink garlic, originally from France and now grown elsewhere, is sweeter and milder than white garlic, and also keeps much longer (photo © South African Garlic Growers Association). Last week we published easy asparagus recipes, suggesting an aïoli…
Continue reading “TIP OF THE DAY: Homemade Aïoli Recipe, Garlic-Flavored Mayonnaise”
Fresh fruit is even better for you when you’re not consuming pesticides (photo © The Fruit Company). “Organic” doesn’t simply mean that the food is chemical-free; it’s also produced in ways that are good for the planet. The USDA’s National Organic Program certifies products as organic based on farming, handling, manufacturing, distribution and labeling…
Continue reading “EARTH DAY: 10 Reasons To Eat More Organic Food”
We made one box too many of pasta last night, thinking our guests would eat as much as we did. Now, what to do with all that leftover pasta? If it hasn’t been sauced, there’s got lots of flexibility. Whether you have long form pasta (fettuccini, spaghetti, etc.) or short forms (elbows, penne, rigatoni, etc.),…
Continue reading “TIP OF THE DAY: Recipes For Leftover Pasta”
