fat free opinions on a food centric life
I love beans. I always have. Although you might catch me sampling the piquant flavors of a great baked beans recipe at a barbeque, I’m more of a straight bean sampler. Someone who enjoys the texture and taste of a big pot of beans without …
Green beans go way back in my family. And when I think of them, it's usually not the crispy sauteed with garlic and a few shallots way I routinely fix them now, but something that's a meal in itself: A big pot of fresh green …
I've always loved Brussels sprouts. I guess the fact that my mother didn't cook vegetables in general until they were soft and grey helped. The Brussels sprouts we had on our plates were most often whole, frozen, then cooked in a bit of water for a short time before butter and salt were added. No nonsense, and flavorful — if you're someone who enjoys a bit of a cabbage taste.
Brussels sprouts are a cruciferous vegetable and like broccoli, cauliflower, kale, bok choy, and cabbage, are extremely good for you. Research has shown that specific types of cancer are less prevalent in individuals who regularly eat cruciferous vegetables — or vegetables that contain sulphorous compounds, which contribute to their strong flavor. I know that doesn't always encourage people to want to try them, but I believe that often, the reason people won't eat vegetables is because they've been prepared improperly, and they're not sure what they're supposed to taste like.
Recently, I received a variety of lovely nut and dried fruit products from Oh Nuts! to sample in recipes of my choice. They sell an amazing variety of bulk items and gift products perfect for the holidays — whether you're cooking, or making gift baskets. Their Shelled Raw Pistachios are a perfect compliment to sauteed Brussels sprouts.
What you can learn from this recipe is that sauteed Brussels sprouts have quite a nutty flavor — and not because of the pistachios! If you're someone who's not thrilled about Brussels sprouts, this recipe will change your mind. I know it.
Pizza? Did someone say pizza? What pizza? Pizza with Peter Reinhart's dough from The Bread Baker's Apprentice courtesy of this month's Daring Baker challenge host, Rosa of Rosa's Yummy Yums. You'll be able to reference the challenge recipe at her site. That's what pizza. Oh….. …
When the weather is warmer or more humid than I like, or when I don’t want something packed with calories disguised as butter, or cream, or bacon, I crave food that has a bite, some salt, and involves work. No, the work isn’t about the …