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Tag Archives: ingredients
Where has the football season gone? Tomorrow is the last game of the regular season for the New England Patriots against the Buffalo Bills at Gillette Stadium. I would highly recommend you try making Chef Daniel Bruce’s New England Patriots Chili from his new cookbook Simply New England in time for the game!
I have made this several times already using both beef and chicken and it has quickly disappeared. The leftovers I craved were nowhere to be found! This is an incredible recipe unlike any chili recipe I have made in the past using ingredients that have never been in …
Last weekend, I introduced my friends to 7 Courses of Beef and Fish at Anh Hong, a Vietnamese restaurant located in the Dorchester neighborhood of Boston. With beef and fish served 7 different ways, this is a unique Vietnamese food experience that is sure to be fun and delicious. Each 7 courses menu can feed 2-3 people for a set price.
Course #1: fish (left) and beef (right) sauteed in vinegar
Sauteed beef or fish in vinegar, served with DIY spring roll ingredients (rice paper, fresh veggies, and vermicelli)
Sauteed beef or fish in butter, served with DIY spring roll ingredients
Beef or fish chilled …
My friends work in the Back Bay/Copley area in Boston and have been raving about their new favorite lunch spot there, Sweetgreen, right across from the Boston Public Library. Sweetgreen serves fresh, made-to-order salads and wraps, using local and organic ingredients. What can be so great about a simple salad? I had to see and try it for myself.
During peak lunch hour, the lines are usually out the door, and one can expect to wait up to 20 minutes in line! Fortunately, I visited during an off-time and didn’t have to wait in line at all.
The menu is simple and …
The alluring thing about brownies is their simplicity and decadence. Classy enough for a dinner party and casual enough for a gift, brownies are one of the more versatile desserts. While cookies come in different shapes and sizes, brownies can be spicy or bitter, pudgy or crispy, gooey or soft. It’s all a matter of taste and opinion. Brownies are so easy to make, that experimenting with the recipe should be encouraged in every cookbook and every box of mix.
Starting with a basic recipe from Baking: From My Home to Yours, I realized I had leftover butterscotch bits, and thought, …
Recipe Courtesy of Dana-Farber Cancer Institute
3/4 cup fat-free plain Greek yogurt
2 teaspoons pureed Chipotle peppers in Adobo sauce
1 cup uncooked quinoa
2 medium sweet potatoes (about 1 pound)
1 yellow bell pepper, cored, and diced
2 tablespoons minced green onion
1 avocado, diced
1 tablespoon extra virgin olive oil
1 freshly squeezed lime
1/4 cup minced fresh cilantro
1 cup diced cherry tomatoes
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 serving whole grain tortilla chips (about 10-13 chips)
Make the Chipotle sauce: combine the fat-free plain Greek yogurt with pureed Chipotle peppers and stir well. Refrigerate until ready for use.
Rinse quinoa thoroughly. Combine quinoa with 2 cups of water …
Lately, all the rave has been about ramen noodles, which appeared on the list of 2013 Food Trends that are spreading across the US. In fact, it’s a major hit in Boston now, as mentioned in Boston Magazine. Like most people, my experience with ramen has been limited to pre-packaged and styrofoam cup versions – a staple back when I lived in the college dorms. Last year, I was introduced to a real bowl of ramen noodles served in a restaurant. Since then, I have tried almost all of the noodle bars in the Boston area and still hungry for more.
My first encounter …
In all the lists about what will be big this year, restaurant trends appear on every one. What ingredients are chefs using now? What will influence their cooking? Are portion sizes increasing or decreasing? Chefs are always creating and combining, and while I can’t give you exact recipes from specific restaurants, there are a few things that are expected to pick up popularity this year.
Smaller, healthier portions: As I said in my last post, a big trend this year is eating healthy, what with things like gluten-free and reduced fat recipes continuing to grow. This trend continues in restaurants, with …
In my last post, I mentioned that one of the trends of 2013 was eating healthier, and by extension gluten-free. An ingredient that is also supposed to be big this year and embodies this trend is Quinoa – a seed native to the Andes regions of South America (it is pronounced KEEN-WAH). It’s very nutritious which is one of the things that has led to its popularity – it is low in sodium and cholesterol, a full protein so it’s good for vegetarian and vegan diets, and full of calcium, iron, and fiber.
There are various ways to use quinoa. You …