Suspected food allergies should be evaluated, diagnosed, and handled by way of a qualified medical expert, like a board-certified allergist. Most of your care provider might refer one to an allergist. You might also search health related conditions directory managed by the Academy of Allergy, Asthma & Immunology. Usually do not diagnose a meals allergy by yourself. Self-diagnosis can result in unnecessary dietary limitations and inadequate nutrition, in children especially. Additionally, some individuals think they're allergic to a meals if they actually have a different type of food problem, and treatment varies. Some ways of food allergy diagnostics procedures are unproven and also considered controversial, since no definitive studies have shown they can diagnose food allergies effectively. Some may raise the risk of an allergic attack even. The initial step an allergist shall take to diagnose a food allergy is really a thorough medical history. The allergist will inquire questions to find out if food allergy could be causing your signs and symptoms and to identify at fault food(s), and can perform physical exam then. Next, the allergist might conduct tests to greatly help identify a meals allergy. While these tests by yourself do not provide clear-cut answers always, the allergist will combine your test outcomes with the given information given in your health background to provide an analysis. These tests can include: Skin prick test Blood test Oral food challenge Trial elimination diet These tests are proven diagnostic methods. Based on your health background and initial test outcomes, you might have to take several test before receiving your diagnosis.
Spanish winter recipes...Mmmm cazuela pies. This February has seen the second significant covering of snow over Orce village and outlying hamlets. When it comes it comes!,even in an old Andalucian cave house with 2 meter thick walls it gets cold so a good winter warming recipe is called for.
Cazuela pies will certainly keep you warm, (and your lap if you decide to enjoy in front of the tv) in fact the insulation properties of the terracotta cazuela will keep these pies hot for hours. A great way of serving up piping hot winter pies, for this simple recipe we have used beef. Enjoy.
Ingredients: 1 kilo stewing beef, cubed 3 large carrots, peeled and chopped 1 large onion, peeled and chopped 250g mushrooms, wiped and chopped half bottle red wine 2 beef stock cubes 2 bay leaves salt and pepper 300g shortcrust or puff pastry
How to cook:
1. In a large casserole dish, heat a little olive oil and butter and when it is really hot and smoking, add the beef and brown on all sides. This may need to be done in batches. 2. When all the beef is nicely browned, add the stock cubes and cook until they dissolve in the juices. 3. Add the vegetables and the wine bring to the boil. 4. Add the bay leaves and season. Reduce to a very low heat and cook covered for 3-4 hours, removing the lid for the last hour or so. 5. When the beef is done, preheat the oven to 230 degrees. 6. Spoon the beef mixture into 4-5 14cm cazuelas. Divide the pastry into 4-5 even sized pieces and roll out into rounds. 7. Dampen the edges of the cazuelas and top with the pastry. Press down to seal and flute the edges. glaze with egg wash and make a hole in the middle for the steam to escape. 8. Cook in the oven for 25-30 minutes until the pastry is a golden brown. 9. Serve with thick cut chips for a hearty and warming winters meal.
The tostada is one of Spain’s most famous breakfasts. Usually served very simply with rubbed garlic, tomato frito, olive oil and salt morning workers can be seen in almost every bar enjoying this Spanish style breakfast with a short beer or “tubo” (named so due the tall slim glass).
I remember our first Andalucian breakfast was a traditional Spanish tosatada - kindly bought for us by the local plumber who had just fitted the bathroom in our cave house, of course it was an introduction to his favourite tapas bar as well and being the newly arrived expat we simply had to find out more about his local watering hole.
Although garlic, tomato and olive oil make the basic version, the humble tostada can be served with a multitude of toppings, this recipe involves a spicy twist with devilled mushrooms which creates one of those get up and go flavours ~ a great recipe for a midday winters lunch. Enjoy.
Half a French stick or “barra” 10 Cup mushrooms, halved 2 Garlic cloves, crushed 75ml Double cream 3 tbsp white Rioja Chili flakes Tabasco sauce Black pepper Salt Olive oil Knob of butter
1. Fry the halved mushrooms and garlic in olive oil and butter for 3 – 4 minutes.
2. Sprinkle a few chilli flakes over the top, add white wine and mix, cook for a further 2 minutes until wine begins to reduce.
3. Add the Tabasco sauce to your preference and the cream, season mixture with black pepper and salt, simmer for a further 2 minutes.
4. Meanwhile, slice the bread lengthways and toast on both sides.
“Para su pagina web!” was the cry from Antonio holding up a full cured tuna fish one Friday morning in his pescaderia. Antonio is also a glazier so one of those surprising situations you have to get used to when customers come into the fish shop and order a pane of glass for their new window…
Antonio is passionate about all things seafood, in season you can experience what can only be described as a highly impressive seafood spread with fillets, shellfish, snails, crayfish and the odd monkfish head carefully parked right in the centre of the display, usually with an unfortunate sardine or anchovy spiked on its teeth. Tuesday sees Antonio doing his rounds in his van, packed with all manner of fresh delicacies, a pair of scales and a large enough float for his euros. It was one Tuesday afternoon (that would be 7.00pm) when he passed by the office to explain in great detail his highest quality bacalao salted cod and his special order “Bonito tuna”
Now, we are already familiar with Antonio’s fabled “bacalao” but this time he presented us with some fabulous examples of full fish salt cod, high grade and weighing a very impressive 2000g. We were advised that the “orejas” or ears of the cod (those are the two flaps on the widest part of the opened fish near the top) are the best part for flavour as well as more recipes for the fish and techniques for getting the “soaking” process just right.
The real star of the exercise though was the enourmous “Bonito Tuna”. Antonio skillfully removed a sliver of flesh from the cured tuna loin and presented it to us as a mini tapa to taste test. Rustic, artisan and just as it should be but boy, the flavour, and the texture! With a little negotiation we purchased a 2kg Bacalao and a quality loin of cured tuna plus some complimentary tapas a lesson in cured fish
Over the following weekend we devised various tapas, unfortunately with this Bonito tuna there are few (if any) cooking possibilities, quite possibly a good thing as the flavour of the fish is exquisite.
*Bonito and Philadelphia Spinach wraps
*Bonito and Apple Toasts
*Bonito and Avocado
*Bonito Summer Salad
When the following Tuesday arrived we were invited to photo shoot some full tuna fish before Antonio began his rounds, this time we were in the fish shop so took the opportunity to snap some hanging bacalao too. The full tuna comes as an open fish, the back is tied on two bamboo canes, fillets and half fish are also available. It is worth noting that Bonito is very different to “Mojama” (air dried tuna loin) each have exceptional flavour with the Bonito being more moist than the air cured loin.
If you fancy a loin or two of Bonito tuna then it is special order, however it is available most Tuesdays and Fridays so don't hesitate to get in touch ~ we guarantee it will be worth the wait.
Mussels...arguably the king of shellfish. Its often very difficult to walk by the fish shop in Orce village, especially on Fridays, owner Antonio has a long marble topped bench crammed full with all manner of seafood delights. At the far end though is a spot reserved for mussels where he piles kilos of them into a mini mountain, carefully discarding any that look like they won't make the grade.
"¿cuántos kilos" He always asked that as we usually buy a couple of kilos for ourselves or even double that if the rellies are over and a big seafood paella is on the cards. When these mussels are in season boy are they good...! Enormous tapas, hearing them clunk and rattle as Antonio shovels them into a bag immediately gets you thinking of parsley and white wine - or another favourite we recently discovered "mussels in Asturian cider" as well as summer salads drenched in extra virgin olive oil.
If you fancy something different to do with mussels but yet incredibly simple then why not try a mussel and serrano ham salad ~ or iberico ham if your in a more gourmet mood... Both work very well in this land and sea affair.
1kg Fresh mussels, cleaned 100g Serrano ham 1 Baby lettuce 1 Tomato 2 Slices white bread, cut into squares Cracked black pepper Salt White wine Broadleaf parsley
1 Teaspoon cider vinegar 2 Tablespoons extra virgin olive oil Wine from the mussels
1. Place the mussels into a Spanish olla or cooking pot and steam in a splash of white wine for 5 – 6 minutes until all shells are open.
2. Remove the mussels from their shells and keep to one side, retain the wine mussel liquor and reduce over a high heat.
3. Mix 1 tablespoon of mussel liquor with the olive oil and cider vinegar, season with salt and pepper, mix well.
4. In a frying pan add a drop of olive oil, slice the ham into strips and fry.
5. When the ham is crispy, add a little more olive oil to the pan and fry the bread, turning regularly.
6. On a serving plate arrange the baby lettuce leaves with slices of tomato.
7. Toss the mussels, fried ham and bread and place on top of the salad.
8. Pour over the dressing and garnish with torn up parsley.
Pan fried mackerel is an exceptionally easy dish to make, get your fishmonger to fillet the mackerel for you and you have the basic ingredient for a delicious Spanish summer dish. If you are lucky enough to be able to buy from a fish quay or even catch your own then this dish can also be
*cooked outdoors with ease. Great seafood flavours!
You will need: (serves 4)
4 Large mackerel fillets
Handful fresh thyme
Knob of butter
1. Place the mackerel fillets skin side down onto baking tray.
2. Season with the thyme, salt, pepper and grate over with lemon zest then drizzle with olive oil.
3. Leave to marinade for at least 10 minutes.
4. Squeeze over the juice from the lemon then oven bake on a high heat for 10 minutes.
*For outdoor cooking simply prepare the mackerel in the same way described but marinade for 30 minutes. Lightly fry in olive oil or butter for 5 minutes skin side down.
This simple recipe for barbequed mustard chicken is quick and easy to make and works perfectly on the barbeque. We cooked this recipe after being given a rather large jar of hot Dijon mustard from a French neighbour in Orce village. The chicken pieces are marinated in the mustard for a few hours before being thrown straight onto the grill, the end result is an almost nutty flavour from the mustard together with the smoky flavours of barbequed chicken pieces.
With winter truly upon us we have been cooking some great typically Andalucian meals over the past few weeks, the threat of snow and hard frosty mornings always gets us in the mood for lighting the wood burner and cooking something with a bit of character for evening meal.
Our winner for best Spanish winter recipe this year is 'Butterflied Lamb & Garlic Asado', a take on the Andalucian lamb asado which uses the famous Cordero Segureno from the Granada region of Spain.
A very simple recipe to prepare and cook, use a terracotta roasting tray if you can and you will get that reassuring 'thud' when the spoon hits the bottom whilst serving up this delicious dish. This Spanish asado is juicer than its close cousin as the lamb is cooked as whole piece instead of steaks. Pop this one in the oven or woodburner and you will create an aromatic dish that is sure to impress the guests as well as the tastebuds!
Spanish salsas and chutney - cupboard fillers for the winter and when you can make your own they taste even better. One of the main ingredients is of course the tomato, vine ripened if possibe but anything ripe and red will do - the ugly ones pack the most flavour!
If you are lucky enough to have a local Spanish greengrocer who grows his own or get given tomatoes by your Spanish neighbours then why not try making a chutney, just as easy as a Spanish salsa but with more clout after it has matured, brilliant with a wedge of Manchego or Manchego reserva and especially tasty for some reason in winter...
Recently we really got into Spanish style chutneys, there are so many great ingredients you can put into them including spices and if like us you like a bit of chilli to liven things up then some of the red stuff adds a great kick.
You can find our recipes for Spanish chutney, salsas, pate and dips on this page (we also love anchovies which make a regular appearance).
An exciting new dining experience has been launched in Oxfordshire this month and what’s more you don’t have to leave home to enjoy it! Dine-in with Style is a quality, stylish, dining experience featuring gorgeous food, beautifully presented in your own home.
The company is the brainchild of Nicola Southall of Bloxham, Banbury. Nicola, wants to create special dining events, equivalent to a first class restaurant experience, in a client’s own home. Dine-in with Style brings a relaxed, but professional, restaurant feel to your own home, enabling clients’ to entertain in style at home with fabulous food beautifully presented, with the table designed to complement the evening.
A number of specialised food themes and menus are available including Italian Trattoria, Greek Taverna, Fish, Ladies Pink night, Spanish, Moroccan, Indian, Chinese or any style of great food the client might require, all creatively designed complemented by themed table settings.
Speaking about the company launch Nicola says, “I want to provide clients’ with top quality cuisine in the comfort of their own homes, for special occasions, all complemented by themed table settings which invites you to sit down and enjoy a unique dining experience. “The simplicity of our service is that you can leave the whole event, whatever the occasion, to us allowing you to thoroughly enjoy the event, be it a birthday party, anniversary dinner, special business occasion, or just a great get together with friends and relatives, knowing that we are in control in the kitchen and even do the washing up!”.
All the food is prepared in Nicola’s kitchen and then finished in the clients’ kitchen before being served.
Nicola’s service includes the following:
Full consultation to discuss your particular requirements
Spanish sheeps cheese with chili pepper? Will it be good? You bet! Direct from the region of La Mancha comes this fabulously different cheese with a bit of a kick...
One of the good things about being in touch with your Spanish suppliers is that on occasion you can accept being the guinea pig and lend yourself to some taste testing of new products, the kind people at Piconero based in La Mancha Spain sent us a new cheese to nibble at and we were not disappointed, in fact the camera came out, the description done and the new sheeps cheese with chili was on the website the very next day.
I love cheese but have to admit that I am no expert - I simply go by aroma then taste and texture then ultimately if I enjoy it or not! Before moving to Spain from the UK my experience of cheese was crackers, grapes and apple with a full blown mature blue stilton accompanied by a half decent port or a bossy red, Brie often entered the equation to calm to taste buds... but in the main I enjoy cheese with attitude! Where we are you cannot get a good old Stilton and although there are all things blue they never really hit the spot like a good old English ripe wheel of goodness!
However, being a lover of chili I was looking forward to a new Spanish cheese, something infused, strong and with a kick, those specks of red in the image pack some punch but it builds, when you first taste this cheese its like a normal Spanish sheeps cheese then the flavour intensifies and you soon realise why a good red wine is necessary as well as some fresh cold fruit to refresh the palate.
This one really is a cracking find, not just because on it is now on our website but because we genuinely enjoy it. The two new partners to this cheese completing a brand new trio from La Mancha are goats cheese with garlic and another sheeps cheese (this time with coffee). A delicious selection of new ideas, get the port on standby...
Earlier in the year we set about the project of building a clay oven on the patio, not an easy job using Spanish materials (traditional curved oven slabs) but in the name of keeping everything traditionally 'Andaluz' the oven was eventually finished and works great for cooking the usual suspects like pizza and bread (garlic and rosemary bread being a firm favourite).
Now the Spanish summer is in full swing we tend to use the oven for cooking hot tapas or a midday light lunch and this is where the terracotta cazuelaperforms really well. As as cooking vessel designed to cope with and retain the heat the 'cazuela' is suited a multitude of tasks, one of which is cooking food in olive oil. The famous 'gambas al pil pil' (chili garlic prawns) may spring to mind but for this very simple tapas recipe we are using fresh mushrooms bought from our Spanish greengrocer.
Leave the mushrooms whole, place in a 23cm terracotta cazuela. Drizzle with olive oil. Add the crushed garlic and mix well. Place in oven and cook on 220 degrees for 20 minutes.
Our clay oven was approximately 250 degrees with the fire going inside so the mushrooms took slightly less time, you also get that lovely smokey flavour with clay oven cooking. As a tapa these mushrooms are great, just make sure to have some fresh crusty bread to hand to mop up that delicious olive oil infusion afterwards.
Spanish seafood tapas are extremely popular in the summer months and with octopus being fairly cheap it is a firm and delicious favourite which is easily cooked. A whole octopus may seem like a challenge but usually the octopus or ‘pulpo’ is ready cooked making it very easy to work with. For this simple tapas recipe you will need half a medium octopus and a tagine - the magic cooking pot which retains flavours and is suitable for a multitude of cooking tasks. Terracotta tagines are also suitable for the barbeque or grill which is how this recipe has been cooked. Great flavours, easy cooking!
You will need: (5 – 6 tapas servings)
Half a cooked octopus
10 Garlic cloves
500ml Olive oil
Equipment: 24cm Tagine
1.Prepare the octopus by removing the beak and chopping into bite sized pieces (leave the thin ends of the tentacles quite long for presentation. You can also simmer the octopus for 30 minutes to make it more tender even of pre cooked.
2.Peel and dice the garlic cloves.
3.Add a splash of olive oil to the tagine and fry off the garlic before adding the rest of the olive oil
4.Slice the courgette and add to the oil with the octopus.
5.Cook over the grill for 10 – 12 minutes giving a quick stir half way through.
6.Serve in tapas bowls or cazuelas with cocktail sticks for perfect seafood tapas.
Get all of our Summer Slim-Down recipes and tips here.
Water definitely does a body good. In one 2010 study, people who drank 2 cups of water before meals lost more weight than those who didn’t. Plus, drinking water can help edge out calories from calorie-laden beverages like juice, soda and even sweetened tea or coffee. Unsweetened tea, coffee and seltzer are all good zero-calorie options to try. Try adding a squeeze of lemon or lime juice to iced tea and seltzer to make them more flavorful.
When the EatingWell Test Kitchen started talking about the “flautas” they were making, I admit I needed a translation. But when I tasted Oven-Fried Beef Taquitos, I knew just what they were: deliciously crispy rolled-up little tacos filled with beef—and a healthy surprise.
I’m a sucker for stuffed pasta of any kind. I don’t care what shape it is, ravioli, manicotti, whatever, if it comes out of the oven swimming in red sauce, oozing and bubbling under a thick layer of melted cheese then I want in. Who doesn’t? It’s comfort food at its finest. Not so comforting is the fact that meals like these pack a mean punch in the fat and calories department (some upwards of 800 calories and 20 grams of saturated fat!). So to continue to enjoy stuffed pasta, I’ve committed to making my own at home.
Several weeks ago, strawberries and rhubarb both began to show up in quantity at the store. Strawberry rhubarb pie is one of my favorite desserts on the planet. But it’s a pie. And being a pie, it can take some work (especially if you use a homemade crust).
So I set my sights on a cobbler, which is much easier to make than a pie. My father and I have now gone through three iterations of versions of strawberry rhubarb cobbler in as many weeks.
This article is brought to you in partnership with De Cecco and NBCUniversal. All sponsor proceeds from this article go to benefit the non-profit Food Literacy Center.
Do you have a favorite pasta shape? For me it’s sort of a toss-up between angel hair and bowties. I love angel hair for the how delicate the pasta is and how easy it is to eat, and bowties because, well, they’re so cute.
Is that even a valid reason for liking a pasta shape? They are cute! They make any pasta dish look just a little bit fancy, like the pasta got all dressed up for a show. And each one is a perfect forkful size.
For this bowtie pasta dish, I started with a classic—bowties with peas and prosciutto—but ditched the cream sauce that usually accompanies this dish. Instead, I lightened it up a bit by tossing everything with olive oil, black pepper, and Parmesan and added fresh baby arugula for some peppery greens.
Continue reading "Bowtie Pasta with Peas, Prosciutto, and Arugula" »
My daughter was 9 months old when she had her first allergic reaction to food—scrambled eggs. Almost immediately, she began rubbing her lips and face uncontrollably. Helplessly, I watched as tiny pink hives began to appear all over her face. As a new mom, it was a terrifying experience. In hindsight, though, it was a relatively minor reaction compared to when she ate cashews and we had to rush her to the ER. And we would relive it again when some noodles at a restaurant made her lips swell. And then again when her little brother tried eggs for the first time.
While I always have a decent selection of craft beers and a few bottles of wine in my fridge for the times when friends drop by for an impromptu summertime shindig, I’ve decided to make this The Summer of Sangria.
Get all of our Summer Slim-Down recipes and tips here.
Snacks can keep your diet on track by preventing your hunger from getting out of control. But if you don’t pick the right ones, in healthy amounts, snacks can derail your diet instead. Foods with protein and fiber make especially satisfying snacks—they help keep you full on few calories. Try carrots and hummus, nonfat cottage cheese and orange slices, plain nonfat yogurt and diced pear, almonds and raisins, or an apple with almond butter.
Hi everyone! I am thrilled to announce that Simply Recipes is joining forces with Fexy Media, the company behind Serious Eats and Roadfood!
When Fexy Media first approached me last fall with the idea that they would be interested in buying Simply Recipes I was intrigued.
Over the last 13 years I’ve poured my heart into this site, writing stories about my family and friends, sharing favorite family recipes and developing new recipes that I hoped you, our readers would enjoy.
Although Simply Recipes may seem like a big company with lots of people, mostly it’s been just me, Jesse Gardner who takes care of the tech side of things, a few occasional contributors like Hank Shaw, and my friend chef Kathi Riley who cooks with me a couple times a month.
The best part about becoming part of Fexy Media is that now we’ll have more resources at our hands to help the website grow.
Continue reading "Big news! Simply Recipes joins Fexy Media (and what this means for you)" »
There’s something whimsically satisfying about stuffed pasta shells. Is it the shape that conjures up a sunny day at the beach with ocean surf turning over pebbles and shells as the waves retreat? Or is it the seasoned ricotta stuffing hiding inside?
I’m guessing pasta shells were invented by some mischievous pasta maker who created the shape as an act of rebellion against every parent whose ever said to a child, “stop playing with your food.”
It's nice to have a homemade salad dressing on hand, but c'mon, life gets busy and the convenience of store-bought salad dressings sometimes wins. But with the right dressing, you can take a plate of greens from dull to delightful. Here's how to pick a healthy salad dressing at the grocery store that doesn't undo the work of those veggies.
Please welcome guest author Stephanie Stiavetti who writes the Fearless Fresh food blog. Stephanie shares her recipe for a Dutch baby, also known as a German pancake. So good! ~Elise
I’m a huge pancake fan. When I was little I would have happily forgone every other food in favor of pancakes, but unlike the other kids I knew, I never really liked syrup. I always preferred my pancakes plain, or with the addition of fresh blueberries or mashed up bananas added to the batter before it hit the griddle.
Occasionally my mom would indulge us by tossing in a handful of chocolate chips, which, at that young age, was just about the most exciting thing ever.
A few months ago my wonderful mother made what I thought was Spanish rice (a favorite around here, basically a rice pilaf with tomato) but instead of browning rice to start the pilaf, she browned orzo pasta.
Brilliant! It was so incredibly good. Silky and savory like our sopa seca de fideo angel hair dish, but with little rice-shaped orzo pasta. The browning of the orzo adds a toasty nutty flavor to the pasta.
Hello friends! I know many of you come here looking for something you can quickly and easily make, and tastes great. Something perhaps for a weeknight dinner when you have maybe only 30 minutes to cook, and even less to clean up afterwards?
Here’s a shrimp and asparagus skillet recipe that scores high on all points. It only takes half an hour start to finish, and only uses one pan. And the taste? Wow! I was really surprised by this one.
One of the best reasons to serve a ham for a holiday dinner or family gathering is the prospect of leftover ham, don’t you think? Ham keeps well and can be used for a hearty ham and bean soup, a pasta dish with peas, or for a crowed pleasing ham salad.
It’s one of those feed-a-lot-of-people comfort food salads that makes you look forward to leftovers.
Put it in a sandwich (or a slider bun!), eat it plain, or add it to macaroni. The basic components of our favorite ham salad are ground or finely diced ham, sweet pickle relish (sweet works better than dill for ham, imho), and hard boiled eggs. Then something for crunch (celery and/or bell peppers) and mayo to bind it.
How to transform the simplest of vegetables into a creamy cheesy rock star side dish? Cook it into a gratin.
I love cauliflower. I love it raw as a crunchy healthy snack. I love it roasted with crispy browned edges. I love it in a cheddary soup. Or puréed into fake mashed potatoes. Cauliflower has to be one of the world’s most adaptable and dress-up-able vegetables.
No where is cauliflower’s haute capabilities more clear than in a gratin. Honestly it’s hard to go wrong given that we are smothering lightly steamed cauliflower in a cheesy Gruyere and leek béchamel, and baking it topped with butter toasted fresh breadcrumbs.
One of the most requested dishes at our holiday table, for either the Christmas holidays or Easter, is this scalloped potatoes gratin with caramelized onions and Gruyere.
For this recipe I wanted a somewhat “lighter” version of the classic, so we skip the cream and bacon that you would normally find in a more traditional scalloped potatoes dish, and instead flavor the potatoes with darkly caramelized onions, nutty Gruyere cheese, some Parmesan, and sprinkling of rosemary.
Continue reading "Scalloped Potatoes with Caramelized Onions and Gruyere" »
A big baked ham is one of the easiest things to prepare for a holiday celebration. It’s economical, even a half-ham can feed a dozen people with leftovers, and a full ham typically goes on sale the week before Easter bringing the per-person cost down even more.
The ham is already cooked, all you have to do is heat it to a serving temperature and if you want, apply a simple glaze.
I try to make a ginormous salad every day for lunch or dinner. Healthy salad recipes pack in a lot of nutrients for not a lot of calories—as long as you pay attention to the ingredients. It's easy to come up with healthy salad recipes in the summer when the market is overflowing with summer-ripe tomatoes, loads of veggies and a variety of salad greens. But dinner salads can be just as delicious and satisfying in the cooler months. I just adjust the mix for the season. This foolproof formula will have you tossing up healthy salad recipes whenever the mood strikes you!
One of the first foods that signals the start of spring is the appearance of fresh asparagus at local farmers’ markets and grocery stores. Just as spring is a time of new beginnings, asparagus is one of those veggies that I love to experiment with during this time of year.
Recipes to Try:Roasted Asparagus with Parmesan Breadcrumbs and More Recipes with Fresh Asparagus
A great dip is the kind of nibble that makes entertaining easy. These 6 dips take just a few minutes to make and are loaded with healthy and easy-to-find ingredients. Just a little chopping, layering, stirring or pulsing and you’re ready to party!
Eating clean is a lot easier when your cupboards, fridge and freezer are filled with healthy, clean foods. When you're eating clean, whole foods like fruits and vegetables are obvious choices. But minimally processed foods with short ingredient lists can also fit into a clean-eating diet. Choose foods with healthy ingredients like whole grains and healthy fats and those low in added sugar and salt. Here are some tips to help you stock your kitchen with foods that make it easier to eat clean.
Some habits can be tough to break. When it comes to cooking, you may have some bad habits that you’re not even aware of. Some may be keeping your meal just short of reaching perfection while others may actually be hazardous to your health. Below are 10 common bad cooking habits that you should break:
Some of my favorite cool-weather side dishes are comforting vegetable casseroles like good old scalloped potatoes (a.k.a. potato gratin). Typical scalloped potato recipes bathe ingredients in a heavy cream sauce and top them with crispy buttered breadcrumbs or cheese. Our version saves about 160 calories and 12 grams of saturated fat compared to a traditional recipe. (Get the recipe for Scalloped Potatoes and More Healthy Vegetable Gratin Recipes.)
I don’t know how they celebrate St. Patrick’s Day in the emerald isle, but it amuses me to no end that here in the states we get decked out in green (lest we invite a pinch), make corned beef and cabbage, and enjoy Ireland’s most celebrated foamy export—Guinness extra stout.
You know St Pat’s is close at hand when the grocery stores start stacking cases of it. It’s malty, hearty, and rich, and if you want to drink your dinner, Guinness is the best way to do it.
Once a year, come mid-March, we Americans enjoy the best excuse ever to make corned beef and cabbage, St. Patrick’s Day!
Never mind that the dish isn’t really eaten in Ireland, or at least not with the enthusiasm for it that you’ll find here. We’ll celebrate the day the way we like, and raise a toast with a pint of Guinness as well.
The traditional way to prepare corned beef and cabbage is to boil it, both the beef and the cabbage.
Several years ago my friend Suzanne introduced me to her favorite way of making the corned beef—speckled with cloves, slathered in honey mustard and baked, served alongside sautéed cabbage.
One day we cooked the dish both ways, boiled and baked. The winner?
Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago.