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February is National Sweet Potato Month. Yet how many of us only think of sweet potatoes for Thanksgiving and Christmas dinner? We enjoy them year-round, baked or sliced and steamed in the microwave for a tasty side or snack. But there’s a lot more to enjoying sweet potatoes. Join Alton Brown as he demonstrates…
Continue reading “COOKING VIDEO: Chipotle Sweet Potatoes, A Healthy Mashed Sweet Potato Recipe”
The easiest way to make vegetables attractive to veggie non-enthusiasts is to put them on skewers. Serve them as snacks or with lunch or dinner. Bamboo skewers are very inexpensive: six-inch skewers are $1.00 for 50, and you can wash and reuse them. (Make sure you get skewers with pointy ends, not flat popsicle sticks.)…
Continue reading “TIP OF THE DAY: Vegetables On A Stick”
Cook your cucumbers: They’re even better than when raw. Photo by Monika Szczygiel | SXC. This is the continuation of “Going Against The Grain: Raw Foods You Should Try Cooking And (Typically) Cooked Foods You Should Try Raw” (here’s Part 1.) 6. Cucumbers… don’t have to be cool! Cucumbers are a terrific, healthy snack,…
Continue reading “TIP OF THE DAY: 10 Chef’s Tricks To Change Up Your Foods (Part 2)”
Slice, caramelize and add to salads. Photo courtesy Microplane. Chef Johnny Gnall shares this inspiration for cooking. He calls it “Going Against The Grain: Raw Foods You Should Try Cooking And (Typically) Cooked Foods You Should Try Raw.” Johnny chose 10 common ingredients and switched them from their typical use to “the other side.”…
Continue reading “TIP OF THE DAY: 10 Chef’s Tricks To Change Up Your Foods (Part 1)”
[1] From field to plate: Low-calorie cauliflower is high in fiber, vitamins and minerals, and cancer-fighting antioxidants (photo © Esin Deniz | Panther Media). [2] The pistachio nut, a member of the cashew family, grows on a small tree that originated in Central Asia and the Middle East (photo © Paul Wence| Pexels). [3] The…
Continue reading “Roasted Cauliflower Recipe With Brown Butter, Lemon & Pistachios”
