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Nutrition experts want you to eat more cruciferous vegetables: two to three times per week, with a serving size of at least 1-1/2 cups. If you eat two cups daily, so much the better. The vegetables are not only healthy, but they’re also very filling and low in calories. The cruciferous group includes arugula, bok…
Continue reading “TIP OF THE DAY: Try Mustard Greens”
Caramelized onions on brie on toasted French bread. Photo by Paul Binet | IST. Caramelization is a relatively simple process. For many people, however, it is one that often leads to frustration and/or burnt food. This is because for many home cooks, caramelizing is something of a mystery. How does one get that perfect…
Continue reading “TIP OF THE DAY: How To Caramelize Onions (Recipe)”
Oh, how we feel for people who are fed green bean casserole made with canned green beans, canned fried onions and canned mushroom soup. If you know such unfortunates, please share with them this splendid recipe for the real thing, from Alton Brown. Alton’s green bean casserole recipe uses fresh green beans, cooked al…
Continue reading “TIP OF THE DAY: Rethink The Green Bean Casserole Recipe”
Now that she’s a mom, says the cook in the video, she’s become “notorious for sneaking vegetables into everything.” But we don’t think butternut squash needs to be “sneaked” into the recipe. We love the idea of this seasonal mac and cheese. For added flourishes to the recipe in the video, how about: A…
Continue reading “COOKING VIDEO: A Recipe For Butternut Squash Mac & Cheese”
Cichorium is a genus of plants that resemble wildflowers, with beautiful lavender or pale blue blossoms. But two of the six wild species, native to Europe, are cultivated for food: chicory and endive. They can be enjoyed raw or cooked. TWO MAIN TYPES OF CHICORY Common chicory, Cichorium intybus, is grown for its…
Continue reading “TIP OF THE DAY: Take The Chicory Challenge”
