February 19, 2010
For Lent this year, I’ll be giving up meat. It’s day three and I already feel like I’m being majorly challenged. I’m a picky eater as it is, so cutting out all my chicken and beef isn’t giving me as many options for dinner. The first year that I fasted from meat, I was eating peanut butter and jelly sandwiches almost every day. Thankfully, over the years, I’ve learned a few tricks to survive the Lenten season without feeling too starved of protein.
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March 24, 2009
At the peak of fruit season, Maxine wrote a great post on How To Make A Fruit Platter. Now that vegetables are in bloom, it’s time we gave out some tips for a killer vegetable platter. After all, there is virtually no gathering where a vegetable platter wouldn’t be appropriate. Having family over for the holidays? Serve a vegetable tray to start! Entertaining friends at a barbecue? A vegetable platter would make a great appetizer! Watching the game? Ah, I think you get the point.
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January 6, 2009
[Photo courtesy of sxc.hu]
Just a spoonful of sugar…makes your vegetables stay intact when cooking!
I learned something today from the New York Times. What first sounded like a myth was proven by many food scientists as fact: Adding sugar while cooking vegetables helps them to keep their shape and nutrients.
When you heat vegetables or fruits, their cells essentially “leak out” causing them to lose their shape. But adding sugar acts as a glue that keeps the cell structure intact for longer. Read the whole article here.
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December 2, 2008
I was looking for a new way to make green beans this Thanksgiving. After my cranberry sauce incident, I was a little worried my new green bean recipe (that I told you about in my turkey post) would be just as disappointing. Maybe I should just let green beans be green beans, I thought. But at this point, the recipe was already bookmarked, the ingredients already shopped for, and my family was already excited for my addition to the Thanksgiving meal. It was too late to change my mind, there was just no turning back..
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April 23, 2008
It doesn’t seem that long ago that I was lamenting the never ending Chicago winter with soup recipes, but the great thing about Chicago is that one day it’s winter and the next it’s full-blown spring: thunderstorms, warm nights and all. Last night was a particularly warm evening that was just begging for some barbecue and a leisurely dinner on the balcony. And that’s just what we did.
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