Published: Sunday, 20 July 2008
My guess is that you have the barbecue out and are taking advantage of cooking outdoors as often as possible to beat the heat in the kitchen. Hamburgers are a favorite and easy item to toss on the Weber, but your standard hamburger meat can be pretty high in fat and calories. So what's a person to do? The alternatives to the standard 80/20 (80% meat, 20% fat) ground beef that I like to cook are 95/5 ground beef, ground turkey, and ground lamb.
Published: Sunday, 13 July 2008
Today I am thinking of white sand, lapping ocean waves, bright sunshine...and a cold Corona with a bowl of ceviche. Crisp, tart flavors, low in fat, easy to prepare, and oh so good, ceviche is the perfect summertime food, and one that is popular south of the border.
Published: Sunday, 6 July 2008
We are a nation of sodaholics, with soft drink consumption doubling in the last thirty years. The proliferation of soda brands, types, and flavors has exploded into a muilti-billion dollar business worldwide, and while soda is accessible just about everywhere, tastes good, and can be refreshing, it's not the healthiest alternative to a glass of water.
Published: Sunday, 29 June 2008
With rice supplies dwindling, due to a variety of circumstances, it is worth exploring alternatives to the world's most popular grain. I'm thinking that quinoa (pronounced "keen-wah"), an ancient dietary staple in early South American cultures, could help fill the gap. Technically a seed from the Chebnopodium or Goosefoot plant, which grows in the cool, arid climates of higher elevations, it looks and cooks like a grain. And while it common to today's tables in Peru, Chile and Bolivia, quinoa has finally made its way to grocery store shelves in the rest of the world.
Published: Sunday, 22 June 2008
Much has been written lately about superfoods and your body's need for these vital ingredients. Even mainstream publications like Parade, the Sunday newspaper supplement, ran a one-page article about 6 superfoods. Despite this plethora of information, many people are still unclear on what a superfood is, how they affect the body, and how to change their diets to include them.
Published: Sunday, 15 June 2008
Are you one of those people who just hates to cook? Or never even learned? Are you on a first-name basis with the pizza deliveryman? Well, you are not alone. According to the American Restaurant Association, 24% of meals consumed by Americans are eaten at restaurants. If you add to that the number of meals that are grocery store takeout, and I would imagine it approaches 30%, if not more.
Published: Sunday, 8 June 2008
I happen to really like lentils. In fact, I like dried beans of any kind, and they are a staple in my home. Lentils, like their cousin the split pea, cook very quickly and make quite a tasty meal. These traditionally round little disks absorb liquid and seasoning easily, making them flavorful once cooked. If you don't know how to prepare them, aren't sure what they taste like, or have only eaten bland versions in the past, don't despair. Today's recipe, Warm Lentil Salad with Sausage, will change your mind and make you a convert to the joys and ease of lentils.
Published: Sunday, 1 June 2008
This is an age-old question, asked by partners the world over and pondered by the cooks themselves. It's not easy coming up with food suggestions 365 days a year and it's even harder when you've had a long day at work. Add into the equation trying to eat a healthy diet and, after 8-10 hours of being hunched over a computer or teaching 35 ten-year-olds, the mind probably turns to mush-or fast food. But you deserve better than that, don't you?
Published: Sunday, 25 May 2008
Right now, mango season is in full swing and I am taking full advantage of that fact. While this fruit is available year round, specific varieties have specific growing seasons, and right now the smaller Philippine and Ataulfo mangoes are widely available, which are my favorites. These types are less pulpy and a bit sweeter than the larger varieties, with smaller pits. I buy them when they are slightly soft to the touch, and are usually quite yellow in color.
Published: Thursday, 15 May 2008
Farmers' Markets will be in full swing across the country in the coming weeks. These local food fairs are one of the best ways to get fresh, healthy food direct from the grower. So not only are you doing yourself good, you are also helping to support a small local farmer who might otherwise lose out due to some nameless, faceless multinational agribusiness. And really, who would you rather buy your fresh produce from?
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