If you’ve never worked with spaghetti squash, you have really missed a great no fat, low calorie fun food. It is actually a squash, that when cooked, can be pulled with a fork and the squash is identical in looks to spaghetti. Spaghetti Squash Casserole is a perfect example.
I find it impossible to cut . . . → Read More: Spaghetti Squash Casserole
The “secret” to these really crisp zucchini fries is panko, the Japanese bread crumbs. If you can’t find panko crumbs at the supermarket, it is well worth the trip to go to an Oriental or International Store where they will have them. The manner in which the zucchini is coated is also important to . . . → Read More: Zucchini Fries
The original recipe for this came from “Bon Appetit” and, of course, I had to dink with it a bit. This topping is versatile and it can be used over other fruit, ice cream or anywhere you want a bit of sweet crunch.
The cookies are readily available in Italian stores (think The Hill) and . . . → Read More: Roasted Peaches with Amaretti Crisp
When used in food preparation, herbs refers to any green or leafy part of a plant used for seasoning or flavoring a dish but not used as the main ingredient.
While herbs can be used fresh or dried, there has become a drum beat for using fresh herbs in everything. Little .67 ounce packages of . . . → Read More: Herb-a-licious
This potato salad is best made a day or two before for the flavors meld. When you drain the olives, be sure to save some of the juice as it is used in the dressing. This recipe uses American Mission Olives in a can. Substituting another black olive will change the flavor of the finished . . . → Read More: Epicurean Potato Salad
Quick is the key word here. If you put this on before you start the water boiling for your pasta, dinner will be ready in about 25 minutes start to finish. This sauce has a very light, fresh taste due to the use of three types of canned tomatoes. The tomato paste is important as . . . → Read More: Quick Marinara Sauce
Granita is an Italian ice and as such does not require an ice cream machine. It is really easy, low in calorie and fat and is ideal for anyone looking for a sweet treat with the emphasis on treat and not sweet. The twang in this dessert is from a bit of white balsamic vinegar . . . → Read More: Strawberry, Basil, Balsamic Granita
When I had my retail shop this was a huge hit. It is super easy, super tasty and the vibrant colors make you want to dive right in. Serve it with a grilled or roasted chicken breast or salmon fillet for a complete meal. Toasting the couscous first insures it will not glump together when . . . → Read More: Southwest Roasted Vegetable Couscous
One of the easiest, fastest, meatless meals that is high in protein and fiber, low in fat and can’t be beat for taste. You can’t even tell the meat is gone. Cumin, one of the spices used, is the “chili” taste in this and many other southwestern meals.
1 medium onions, peeled and diced 1 . . . → Read More: Black Bean Chili
This really fantastic dessert comes to us from Cork, Ireland via the Epcot Food and Wine Festival in Orlando, Florida last October. Booth after booth after booth from all over the world featured food from their countries. This and the Belgium Waffle booth had the longest lines and were indeed standouts. For the Belgium waffles . . . → Read More: Warm Chocolate Lava Cakes with Bailey’s Sauce
Super Bowl has become a national event where football and food meet. But whatever is served it needs to be “watcher friendly”. Nobody wants to take their eyes off the screen less they miss THE PLAY!!! Pita pockets fit this category to a tee as they keep the contents totally contained unlike a sandwich.
With . . . → Read More: Buffalo Chicken in Pita Pockets
This is one of the quickest to prepare entrees you will ever have in your arsenal. A few ingredients and 20 minutes of time are all you need for a very rewarding entrée.
1/4 cup grainy mustard 2 tablespoons brown sugar 1 1/2 tablespoons apple juice concentrate (found in the frozen juice section) 1/3 cup . . . → Read More: Salmon Fillet with Sweet, Grainy Mustard Crust
BAKING TIPS FOR THE HOLIDAYS OR ANY DAYS
With the baking season quickly approaching, here are a few tips to help you succeed.
To Make Cake Flour –When cake flour is called for in a recipe and none is to be found in the pantry, remove 2 tablespoons of all purpose . . . → Read More: Baking Tips
One of America’s favorite vegetables is really a fruit and didn’t become popular here until the 1900’s. It is actually a member of the nightshade family which includes potatoes and eggplant. To complicate things even more in 1893 the government gave tomatoes the classification of vegetable for trade purposes. But whatever you call it, the . . . → Read More: Tomato Talk
Salmon is always one of my go to quick dinners. Like a little black dress, it can be dressed up or down and is infinitely variable. The ease with which it takes to various treatments makes it an all time favorite. For this recipe a pocket it opened in the salmon and stuffed, then topped . . . → Read More: Pesto Stuffed Salmon
Until meatless meals grew in acceptance among meat lovers, eggplant, also referred to as aubergine and brinjal, often got a bad rap as it was thought of as a substitute for meat by vegetarians. And let’s face it. For a long time anything vegetarians liked was suspect. Indigenous to India and Sri Lanka it was . . . → Read More: Caponata
To cut basil into a chiffonade, stack the basil leaves on top of each other. Roll up like a cigarette. Slice thinly. Fluff up. There will be long and short strands of basil.
. . . → Read More: To Chiffonade (Basil Chiffonade)
2 1/2 ounces basil leaves 3 tablespoons toasted pine nuts 2 medium cloves garlic Scant 1/2 cup grated parmesan or asiago cheese 3/4 teaspoon salt 3/4 teaspoon black pepper 2 to 3 tablespoons olive oil
Pull the leaves off the basil stems. You should have about 1 1/2 cups.
Place all but the oil in . . . → Read More: Pesto
We are a country that loves sausage, whether for breakfast, lunch or dinner. This version features turkey which reduces the fat content to practically nothing. However, turkey meat, especially all white meat can be dry. I would like to have half dark meat, half white turkey meat, but have found only white meat. So in . . . → Read More: Turkey Sausage
What’s more fun than a pot of warm chocolate fondue surrounded by marshmallows, strawberries, pound cake, marachino cherries and anything else you fancy dipped in chocolate? It’s great to sit with friends and family (or by yourself if you’re not into sharing), spear your favorite dipper, plunge it into the molten chocolate and then maneuver . . . → Read More: Chocolate Fondue
I think everyone loves to have their own individual dinner and this fits the bill beautifully. To make it even better, it’s super easy and can be assembled in 10 to 15 minutes. Make a salad while it bakes and you have a great dinner in a flash. This meal consists of all . . . → Read More: Individual Ravioli Casserole
Regardless of what meat or other items you are breading, the technique remains the same as seen in this tutorial. Use the ingredients called for in your recipe and proceed as below.
Pecan Crusted Pork
Place the flour in a bowl, the eggs in another bowl and the breadcrumb mixture in a . . . → Read More: Breading
What could be better first thing in the morning than oats, sunflower seeds, almonds, raisins, dates and sesame seed all bound together in a honey glaze. It’s ridiculously simple and, as an added bonus, it’s good for you!! Easy and good for you, what more could you want?
1/2 cup sunflower seeds 1/2 cup sesame . . . → Read More: Granola
1 cup flour 1 cup sugar, divided 1/2 cup cocoa, divided 2 easpoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup milk 1/4 cup oil 1 teaspoon vanilla extract 1/2 cup brown sugar 1 cup boiling water
Preheat the oven to 350 degree. If using a glass or dark pan, reduce the . . . → Read More: Chocolate Pudding Cake
Please see the February 27, 2011 blog for how to photos.
Our pork at the take out shop was always sought after. Over and over we were asked how we got it so moist. Our big “secret”, which we always shared, was to use double thick, boneless chops and not cook them to death. In . . . → Read More: Pecan Crusted Pork with Red Pepper Marmalade