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Category Archives: Ingredients
Today I leave for the West Coast to visit some of the friends I made while studying abroad in Barcelona! I can’t wait to see them, but thinking about it makes me miss being in Barcelona. I dug up some of the recipes I had from a cooking class I took there so I can make some traditional Barcelona food in my own home. One of the foods I really enjoyed was the Chupito de Sopa de Tomate, a tomato soup shot. The dish is a form of gazpacho, a cold soup dish that is popular all over Spain, especially …
A quick and easy treat to make in honor of all the dad’s this Father’s Day is the Lemon Bar! Easy to make and quite addictive these sweet and tart treats disappear quickly. It is that combination of tart and sweet that makes a perfect combination that keeps us craving more!
I happen to love the recipes of Ina Garten and Smitten Kitchen! When a lemon bar recipe is adapted by Smitten Kitchen watch out is all that I can say!
I share with you the adapted recipe from Smitten Kitchen where you are offered two variations a thicker or thinner layer …
With summer finally here, many vegetables are now in season. It’s a great time to buy them with a guarantee they’ll be fresh. But when the weather is hot, sometimes being in the kitchen and cooking is the last thing you want to do. Sautéing vegetables is a quick and easy way to cook a variety of vegetables without a lot of prep time or clean up. All you need is a pan, some vegetable oil, and a stove. Pour the oil into the pan and wait for it to heat up. Then distribute whatever vegetables you want into the …
With Memorial Day approaching, we’re all looking forward to getting outside with family and friends to enjoy barbecues. Although hamburgers, hot dogs, and potato salad are staples at these affairs, it’s important to keep an eye on the things you’re eating and make healthy choices when possible.
In general, try to stick to lean meats like poultry or fish, or substitute meat with colorful vegetables. For flavoring, use acid-based marinades like lemon or vinaigrettes instead of thick, sugary sauces.
There are many recipes out there that offer nutrient-dense versions of our favorite summer foods. Dana-Farber nutritionist Stacy Kennedy, MPH, RD, has narrowed down …
Can you believe that it’s almost May and it’s still 45 degrees out? I certainly can’t! On days like these, I wish I were somewhere warm and tropical, like Bermuda! Bermuda is one of my favorite places. I went there two years and had a blast. It’s a fairly small island, so there’s not much disconnect between the tourists and locals. One spot both groups like to hang out at is The Swizzle Inn. It’s one of the oldest and most well known pubs in Bermuda, and has a unique style of its own. The inside walls are covered in …
I’m always looking for ways to make my salads more interesting. Getting your greens is important, especially because there’s a link between eating more cruciferous veggies and survival for women with breast cancer.
But salads aren’t just about the greens: it’s important to top them with healthy options, too. Put away those fake bacon bits! If you want a little crunch, all you need is to make some quinoa crumbs.
Quinoa has been a healthy pantry darling for a while now, because of its high protein and fiber content (among other things). But I’ve only recently begun to see people toasting them …
It’s been a few weeks since my last post. I’ve been a little under the weather. Luckily, a freezer full of homemade chicken stock came to the rescue.
Making my own stock is one of my favorite things to do. It requires at least a 6-hour span of time at home, but the whole house is filled with the relaxing, homey scent of soup on the stove. It also requires that you have some chicken bones laying around. Whenever we cook a whole chicken or bone-in thighs or even chicken wings, we save them and pop them in the freezer. That …
Happy Saint Patrick’s Day! If your feeling festive and want to make some Irish food, Irish soda bread is a great place to start. It’s easy to make, and delicious. Despite what many people think, it’s actually only been around since the 1840‘s, although it’s popularity has grown tremendously. It uses mostly basic ingredients because it originated from times of poverty in Ireland. The reason a cross is put on top of the bread is because people used to believe it would protect houses from the devil. My friend made some bread today and shared her recipe with me.
1 pie …
It seems like this winter is extra snowy, doesn’t it? It looks like we’re in for another storm today. Last week when the blizzard hit, I was able to work from home, and instead of trekking through the snow, I got to enjoy it from my window (in my pj’s) with a nice hot green tea latte.
Green tea lattes are made with matcha, a powdered green tea. Traditionally, it’s served in a bowl with a whisk to mix it into the hot water. It’s strong and grassy, and even healthier for you than normal green tea, since you’re actually consuming …
I hope everyone had a great holiday season. The festivities are over, the tinsel taken down, the tree on the curb, and the diet regimen started. It’s not all humdrum and drab, though! Baking eggs in a bell pepper half is one of my favorite breakfast dishes, and it’s healthy to boot. It can be hard to increase your veggie intake, especially for breakfast, but this is a great way to start. Plus, this is just one variation. Play around with the spices, add a little pancetta – whatever you’re in the mood for!
Baked egg in a pepper
1 bell …