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This blue rice (photo #1) is made by steeping the water with the butterfly pea flower, which colors it naturally. The flower is used to brew herbal tea in Thailand, just by steeping the dried blue pea flowers in water. Simply steep 5-10 flowers, fresh or dried, in a cup of hot water. Let it…
Continue reading “TIP OF THE DAY: Make Blue Rice With The Butterfly Pea Flower”
Rare-cooked salmon with blueberry sauce, couscous, pattypan squash and zucchini. Photo courtesy Munchery. One of the easiest routes to a protein-filled, home-cooked dinner is grilled chicken or fish. We often hear from people that they can grill (or poach, roast or sauté) the protein, but because they’re not “good at cooking,” they don’t know…
Continue reading “TIP OF THE DAY: Fruit Sauce For Chicken & Fish”
Turn leftover quinoa or other grain into a breakfast parfait. Photo courtesy Chobani. Barley, buckwheat, bulgur, rice, quinoa…. You’re doing your best to eat more whole grains and up your daily fiber content. But if you’re staring down a bowl of leftover grains in the fridge, here’s how to repurpose it. Although it isn’t…
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Some people don’t eat more whole grains because they take too long to cook. But with a pressure cooker, brown rice is ready in 10 minutes, beans in 20 minutes (and really long cookers like short ribs in 40 minutes). Start your healthy New Year with a pressure cooker. We love our top-of-the-line Kuhn Rikon…
Continue reading “RECIPE: Pressure Cook Beans & Rice—Fast!”
Leftover rice can be reheated and served as is, of course. But there are many other alternatives. Some of our favorite leftover rice recipes include: Rice Salad: Mix with diced chopped onions, bell peppers and other favorite vegetables, fresh parsley and any leftover chicken. Use olive oil to bind. You can also use this filling…
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