Archive for 'Healthy Eating Habits'
Vacation destinations are generally places with historical significance, nature all around, amusements and fun. They also generally don’t run to healthy eating alternatives. So how do you stay true to your healthy eating habits and healthy lifestyle? A little forethought and preparation is all that is necessary to stay on the healthy foods bandwagon. Additionally, […]
When apples are in season, there are a wide range of varieties to choose from. Red Delicious, Gala, and Fuji are crisp and juicy all by themselves. For baking, a nice balance of sweet and tart flavors can be made by combining Rome Beauties with Granny Smiths. For use in soups and sauces, the softer […]
The popularity of gowing heirloom varieties in home gardens has spread across North America and Europe over the last decade. Another heirloom vegetable is Rapini. Known as brocoli rabe, it is widely popular in Italian cuisine. Rapini has a pleasing bitter flavor often lacking in our American diet.
Rice Noodles are great because you just soak them in warm water while you assemble the rest of the ingredients you will be using. Some of the most interesting dishes come from rummaging around in the fridge and letting what you find spark an idea. I call this ” Somethin’ Outta Nothin’ “… Using little […]
Recently, I have begun to use the tender greens I have been harvesting in a new way. I like my greens lightly cooked. Stirring them into a hot pot of freshly cooked grains does the job quite well. In this case, I cooked a pot of Quinoa flavored with curry powder and some shredded zucchini. As to pot came off the stove, I stirred in a variety of chopped greens. My recent harvest included arugala, mustard spinach, and rapini. All of these have a bright, peppery flavor that compliments the quinoa beautifully.
To finish the dish, I sprinkled on garam masala, a spice blend, and a bit of flax oil. A topping of fresh cilantro and diced radish, also grown in the greenhouse, added an extra kick of greens and some crunch.
The final selection surprised even me. Of all things, humble cauliflower rose to the occasion.
The main Thai ingredient in this dish is roasted chili paste. It is spicy of course, and also has a deep and complex flavor. Cauliflower, with its mild flavor is a perfect compliment. In this case, opposites definitely attract!
The yogurt will thicken considerably the longer it stands. In the first stage it will be like sour cream. At this point it is great in dips, on sandwiches instead of mayonaise or in salads. Think curried potato salad…
Every once in a while it rises to the occasion when a light, easy preparation is called for. Here, finished with a splash of white wine and a sprinkle of capers, chicken takes a starring role on the plate.
The name Picatta means sharp. Fresh lemon juice is responsible for the name in this case. The finished dish is bright, lively, and delicious
The carbs of the rice and sweetness of the pineapple worked magic on our frame of mind.
This delicious Indian soup is easy to make. It provides a great refresher at any time of day. Enjoy this recipe from the Moosewood Collective. MULLIGATAWNY SOUP 1 1/2 Cups Chopped Onions 1 Medium Red or Green Bell Pepper,seeded and chopped 1 Celery Stalk, Chopped 1 Firm Tomato, Chopped 2 Tbs Ghee 1 Small Chili, seeded […]