Friday, February 25, 2011
Learn what to do with this popular ancient grain.
I probably get asked about quinoa more than any other food--how to cook it, what to eat it with, what does it taste like, what to do with it, etc. You’d think it’s more of an exotic fish than a nutritious grain that’s easier to prepare than brown rice. Quinoa is one of the most ancient grains known to civilization. It is technically the seed of the Goosefoot plant that we actually eat. Although it was domesticated over 3,000 years ago, in Peru, Chile and Bolivia, quinoa is now widely cultivated for its nutritious seeds also used to make flours and breads. I visited the Andean region of Peru and saw for myself how the locals prepare what they call Incan Gold, this versatile and nutrient-rich seed. Despite being available forever, quinoa …
Friday, February 18, 2011
Try a healthier version of this Chinese favorite.
Grabbing take-out Chinese on your way home from work or the gym is almost too convenient. Although it appears there are healthy choices, most of the sauces (even in the lighter dishes) are extremely high in sodium and sugar. Not to mention hidden preservatives. And then there are battered and fried dishes… they are the hardest to resist! Cooking healthy Chinese-style stir-fries at home are an easy fix. But since we’re still in crockpot season, you can also recreate some of your favorites with chicken or pork using this slow cooking method. I have adapted this Weight Watchers recipe for Sweet & Sour Chicken. I exchanged it for lean pork tenderloin because Roche Bros had a package of two good-sized tenderloins for about $8 this week and…
42.282566
-71.376935
Roche Bros.
150 W Central St, Natick, MA
/articles/simple-sweet-sour-pork
186055
/locations/3441852
Friday, January 28, 2011
Try this easy Tres Leches Cake (Three-Milk Cake).
This decadent and delicious cake is super easy to prepare and tastes even better after sitting in the refrigerator overnight. To make it even one step easier, it’s best to leave it in the Pyrex dish you bake it in and serve it right from there. Though it looks rather plain, its melt-in-your-mouth moist making it a great dessert to make ahead and bring to a dinner (or kids’) party. Serve it on its own or dress it up with a dollop of whipped cream, cool whip, or vanilla ice cream and a few fresh berries. I teach a couple of adult education Peruvian cooking classes and this cake is on our menu to make for dessert. It’s a popular dessert in all Latin cultures with slight variations, such as adding different liquors, orange zest, coconut or …
Friday, January 21, 2011
Tips for making this classic winter warmer a winner every time.
Between snow days and football games many of us have our crockpots and slow cookers going strong with chili, soups and stews. Everyone has their famous recipe, secret ingredients and magic dust to make these one-pot dinners the best in their category. Making them so unique is almost as fun as eating them! Though these dishes are so simple to make, there are a few things to keep in mind to ensure you get tender and savory results. Many people ask me why they end up with tough bites of meat, despite cooking for several hours. Or why all their potatoes disappear into mush somewhere in the stew. So I thought I would share a few tips for this popular winter dish. Get as exotic as you like with spices, condiments, flavor combinations and …
Friday, December 24, 2010
Follow these baking tips for sure to impress desserts this holiday season.
Wondering if you can still get some holiday baking done this week? You're not alone! Though many cookies have already been swapped, and school parties out of the way, there is still time to fit in some baking for the holiday weekend. Follow some of these tips to make the most out of your baking time: Helpful tools: Parchment paper– preferably sheets, they are easier to work with than the roll. Large and small offset-spatulas – for transferring cookies. Extra baking racks – for properly cooling cookies especially in stages for larger batches. Confectionary sugar – for dipping cookie cutters and spatulas to help prevent sticking rather than flour. Use a combination of cocoa powder/confectionary sugar for chocolate dough. Cookie sheets– make …
