March is national nutrition month. I’m not sure about you but I am always finding more nutritious foods and dishes to add to my never ending queue of recipes to try. I have a number of favorite food blogs and websites (this one included) that offer healthy and delicious meals, do you have a favorite? (more…)
Béchamel Sauce, (pronounced bay-shah-mel) or white sauce is one of the mother sauces of French and some Italian cuisine. It is typically used as a base for other sauces, and is traditionally made whisking scalded milk into a roux, or butter and flour mixture.
The origins of the sauce can be sketchy, but as far as we can tell it was invented by Louis de Béchameil, and it was an improvement of a sauce imported from Italy to France during the reign of the queen of France, Italian Catherine de Medici.
Do you ever find yourself on culinary kicks? For me lately it’s passion fruit and lemons–two fruits I always turn to when berries are out of season. Passion fruit is really a versatile ingredient…you can make a showstopper multi-step dessert like this, or you can give it a casual spin and make something simple like these coconut cookie sandwiches with passion fruit curd. They are really good and because they are a little unique, people seem to really dig ‘em. Recipes below…
Making your own nut butter is easier than you may think. After a few pulses with the food processor or blender and adding a little oil for smoothness and a natural sweetener for richness, you have your own nut butter without hydrogenated oils or high fructose corn syrup like many of the store bought varieties are full of. It’s delicious paired with fruit and veggie sticks, or spread on a warm slice of toast. Try this version made with hazelnuts and sweetened with maple sugar. (more…)
Previously known as a peasant food, polenta is now a premium product and is even served in high-end restaurants.
Polenta is most commonly made using ground cornmeal, and is ground coarse or fine, depending on the preference of the region. It is most popular among the Northern Italians, where polenta is a household must.
Polenta is a slowly cooked dish that commonly takes almost an hour to cook, stirring often. It is served creamy, or set, as in the picture above. Now a days, it is common to see pre-cooked polenta tubes sold at your local grocer for around $4 for an 18 ounce tube. I have even purchased it at Wal-mart, so it shouldn’t be hard to find.
I love pie crust, especially if it’s good enough to eat alone. Last year I was searching for the perfect pie crust that I could use for both savory and sweet dishes. This isn’t the crust recipe I found during that search but it is the pie crust I use for creamy, fluffy, no bake pies. It’s nutty, sweet, and has a little spice. I especially like it with an avocado key lime pie recipe I received recently. Key lime pie is one of my favorites, and this one is even better than the version made with eggs and milk. You’d never know the main ingredient was avocado.
Keep reading for the hazelnut and pecan pie crust recipe. (more…)
If you have never tried couscous, you are truly missing out.
Couscous is a coarsely ground semolina pasta. It is a staple in many North African countries, parts of Europe, and the Middle East. It has popped up on American menus and dinner tables as of late, and is a nice replacement for your regular old potatoes or pasta.
Traditional couscous requires considerable time to prepare. But, the parboiled couscous is now available in most grocery stores and only takes minutes to make; usually just adding water or broth, olive oil, a little salt bring to a boil, then add the couscous, then remove from heat and cover for 5 minutes. It’s as simple as that.
Word on the street is this soup is a knock-off of a soup served at a psuedo-Italian chain restaurant. I’m not sure if this is true or not; but, what I do know is that it’s a delicious winter soup and I can’t say enough how pleased I am to have a recipe on hand that uses kale…and not just a little bit of kale…but the entire bunch. I’m convinced this is an often-overlooked vegetable; I can vouch for this fact as I’ve overlooked it for years! Hopefully this recipe will inspire you to get excited about incorporating something new, something different, and something full of nutrients, into your eating lifestyle. Enjoy!
The beehive state might not be named so because of an overpopulation of honey bees, but the state insect does make a contribution worthy of its fame. Honey is a great substitute for refined sugars in baking and cooking. I love it in my peppermint tea, quick breads, dressings, on toast, and as a snack with peanut butter and a banana. I recommend using local honey to not only support local farmers but did you know that regularly eating local honey also helps relieve seasonal allergy symptoms? Something to think about with spring is on its way. Honey is a natural sweetener, has great health benefits, and it lasts forever; literally.
keep reading to learn a few more things about nature’s candy. (more…)
Soup is always a good option, especially when it feels like winter is never going to end. A nice warm soup always helps with the winter blues, and does indeed warm the soul.
This tortellini soup brought me comfort while living in the Mid-West during some harsh winters. I love the combination of fresh tortellini with some nice vegetables, it is not only tasty, but also a very healthy choice for dinner.
