Happy St. Patrick’s Day! Well, almost. When March comes around, I’m always searching for creative ways to celebrate the holiday that don’t involve high-calorie indulgences. This year, I’m trying an Irish-inspired salmon recipe that works for any meal but, when paired with kale-laced mashed potatoes, is a healthy, festive meal.
When it comes to budget shopping, I tell all my clients: “Make friends with the bulk aisle!” This part of the supermarket can be a real money-saver for many reasons.
Have you ever bought a bag of bird seed? Surprise, you have purchased millet! Though tiny, millet has a lot to be proud of. It’s a delicious alternative to traditional grains and can be cooked in a variety of ways. Believe me, this isn’t just for the birds.
Valentine’s Day is just a week away. A great way to spoil that special someone is breakfast in bed. You can skip the chocolates (or save them for later) when this savory frittata is on the menu. This breakfast beauty is quick and simple to whip up and you can use whatever veggies your special someone loves. (It’s a great clean-out-the-fridge recipe for a week’s end, too.)
I don’t know about you but I believe in the old saying: the fastest way to a person’s heart is through his or her stomach!
When I first started cooking, the biggest challenge I faced was figuring out flavor profiles (that is, the balance of flavors in one dish). I especially had to master deciphering which herbs and spices would complement each other in a well-rounded dish. Over time, I discovered that when I associate certain flavors with specific cuisines, I could more easily create a successful recipe and not be intimidated by mixing herbs and spices.
Learning this concept has been integral to my healthier cooking because a low-cal dish’s flavorful heart comes from its seasoning. To introduce you to some new flavor profiles, I’m focusing a series of blogs on different international cuisines. This way, next time you reach into the spice cabinet, you’ll feel more comfortable with the flavors looking back at you.
To kick it off, let’s sample Greece, where I spent two weeks last summer creating great memories and even better food! I fell in love with the taste of the Mediterranean because the area’s flavors are vibrant and naturally healthy.
I grew up in West Chester, Pennsylvania, which is only a few miles away from a small town named Kennett Square. Kennett Square might seem insignificant to most, but if you love mushrooms, this is an important place. More than 51% of the nation’s mushroom crops are grown there — the town’s tagline is “The Mushroom Capital of the World.” Ok, so the world? Maybe not, but southeastern Pennsylvania does grow a lot of mushrooms. Whether it’s because I grew up here or not, one thing is for sure: I love mushrooms!
When I sit down to think about new year’s resolutions, I try to come up with healthy additions that I can make to my lifestyle — not just “bad things” I need to take away.
As you may know, I’m very passionate about living “green,” so I thought I would share a few simple ways you can green up your life — particularly your kitchen — for 2010.
Even if being green is not your thing, these changes can help to save you money, make you healthier and introduce you to some tasty eats. Try one or them all — every little step helps.
After all the holiday hubbub, there’s nothing more comforting than a simple, winter soup. I love soup all year, but in the winter I just crave it! Better still, soups are a wonderful way to celebrate seasonal flavors and clean out the fridge of leftover ingredients.
When it comes to creating soups, the possibilities are endless. Here is a creamy one that’s as filling as you can get and includes some hearty cool-weather veggies. My friend shared this recipe (originally from a Moosewood Cookbook) after she made it for Thanksgiving. I reworked it a bit and made it my own.
The holidays are full of traditions. For as long as I can remember, my dad’s family has celebrated the “Feast of the Seven Fishes” on Christmas Eve. Then on Christmas Day, both sides of the family have dinner and there is always pasta on the table — often that means raviolis. My mom-mom and her sisters used to make them, but this year, my mother and I are carrying on the tradition.
Making homemade ravioli might sound like a lot of work (and my mom-mom and great aunts always made a day out of it), but it really is much simpler then you think. We made 150 in little less then two hours and they are beautiful!
Some of the best gifts I’ve given and received have been homemade. The effort that goes into them make the items more meaningful, and the money you save is a gift to yourself in return.
As a chef, I love using my culinary creativity when giving gifts, and these are a few ideas I’ve tried that foodies will appreciate and be sure to use.
Try little red potato thickly sliced place on cookie sheet, lightly brush with Olive oil, use Ms. Dash garlic & herb, sprinkle on both sides. Bake on 400 for 20 minutes (flip after 10). These are great, barely any fat, no sodium. Crispy and satisfying.