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Tag Archives: vegetables
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 …
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 …
A trip to Livorno must include a visit to the Mercato Centrale. For foodies and food lovers this is the place to go! The Mercato is massive where you can find everything you would ever need from household items, dog food, seafood, meats, cheeses, breads, wine, fresh fruits and vegetables and anything else you can imagine! Everything was the freshest you could get!
Cruise ships even give tours to their passengers of the Mercato as I would see them often on their tour. But outside the Mercato there are still more vendors selling everything from buttons to boots and even more …
Dutch oven from dutchovenmania.com
Today’s gadget is one that many of you may already own. A staple piece among cookware, the Dutch oven is a reliable and very versatile tool. The Dutch oven is perfect for cooking stews, soups and chili on cold winter nights.
Dutch ovens have been in use for hundreds of years all around the world. Most countries have their own version of this heavy-duty cooking vessel that are also known as casserole dishes. The French cocotte, the Japanese tetsunabe, and the South African Potjie are all very similar designs.
The thick walls of the Dutch oven are usually made of cast-iron which …
So how did your garden do this year? The small garden I started did not do well! I got frustrated and gave up on it!
I planted cucumbers which normally grow incredibly well and some tomato plants in containers. I knew I would be busy this summer and a big garden was out of the question for me. Small was smart and I thought would do well!
Normally the cucumbers I plant have thrived in the past, until they get some insect that makes them turn a yellow color. So this year, I was prepared with a product that would prevent the …
Processed foods have become a staple in the U.S., making up as much as 90 percent of American diets. Pre-prepared meals are often less expensive, and save working, busy people time at the end of a long day.
However, research from the Organic Trade Association shows that trends are beginning to change. Sales of organic products grew by about 5 percent in 2009, reaching a total of $26.6 billion. And fruits and vegetables, the most popular corner of the organic market, increased sales by 11 percent, or $9.5 billion.
Stacy Kennedy, MPH, RD, senior clinical nutritionist at Dana-Farber/Brigham and Women’s Cancer Center, …
Is there any such thing as too much garlic? Some would say yes, and I used to be the first to agree. But over the past couple of years I stopped caring about my fresh breath and started indulging in the delicious flavor whenever possible.
garlic from dothegreenthing.com
When I think of my favorite fully garlic-loaded food my mother’s caesar salad is the first thing that comes to mind. Her homemade dressing isn’t creamy like the typical caesar dressing you’re probably used to. Instead, it’s olive oil based with lots of lemon juice and A LOT of fresh garlic. She even tosses …
Insaporire: “to make tasty…what you do to draw out and develop the flavor of a single or several ingredients.”
This past week, the James Beard Foundation celebrated the legacy of old and new chef’s alike. All the celebration, James Beard Foundation Lifetime Achievement Award winner Marcella Hazan introduced fresh pure flavors of Italian cooking to Americans. Along with writing six cookbooks with her husband Victor, and teaching numerous cooking classes, she also introduced us to balsamic vinegar along with many others new “tasty” Italian ingredients.
She encouraged me and countless others to re-think how we cooked. What good …
With the Jewish Holidays so early this year, the dilemma was what I could make and freeze so I could still enjoy the Labor Day Weekend! I could make my chicken soup, well not mine but a recipe that has been one of my favorites for many years. Whenever I make chicken soup, I always make a double batch one for the holiday and one for the freezer after all you never know when you will get a cold or the flu and need chicken soup, after all is called Jewish penicillin!
Everyone will have their favorite way of making …