It’s that time of year! We’re invited to block parties, 4th of July fests, family reunions, picnics, and potlucks of all shapes and sizes. This is when we’re supposed to show up with the PERFECT dish that everyone loves, something that won’t wilt in the heat, will go with whatever everyone else brings (or at least out shine all those other dishes).
Last week I had my family for dinner, including my absolutely engaging, never-can-do-wrong 10-year old grandson Brandon (who loves broccoli). I have a rule at my table: there are no screens of any kind. Nobody pulls their phone out, for any reason (which is much harder for my husband than anybody else!). Dinner is family time.
Does this question drive you crazy? Here's a favorite post from my archives to provide some useful help!
You buy a bunch of parsley so you can chop a tablespoon-full for a favorite recipe. Rather than let the rest of the bunch wither in the fridge... what can you do with it?
First I want you to know what you would be tossing away.
Bunches of fresh herbs literally, nibble for nibble, gram for gram, offer more cancer-fighting, brain-boosting and longevity-promoting properties than any other foods because the concentration of phytochemicals is so great!
One day my friend, Mat, was reminiscing to his mom, Clair, about an ice cream store he worked at while in college. “I told her that I got so sick of ice cream that for two years after I quit I couldn’t go near it.” At which point Clair mentioned that as a girl she worked for years at the chocolate counter at Gimbel’s, one of New York’s famous retailers. Gimbel’s let you eat as much chocolate as you liked on the job, so long as you didn’t take any home. “I asked Mom if she ever got sick of chocolate. She just looked at me like I was nuts and said, ‘Why would I?’” Which brings us to these little morsels. For chocolate aficionados, nothing provides a better fix than a truffle. My friend Wendy, an incredible chocolatier, designed these confections from a scrumptious mélange of chocolate, dates, orange zest, and ground nuts, all rolled in coconut. I could tell you that the reason to eat these is because they’re high in protein and phytochemicals, but how ’bout we just call that a nice side benefit of yum! Since you’re going to indulge in a chocolate dessert, be sure to make it the best by using high-quality chocolate.
(NewsUSA) -It's been said that risotto waits for no one. And perhaps that is true if you want it fresh, but now you can turn leftover risotto into a show-stopping special meal. While you enjoy a delightful creamy risotto for dinner, the question remains; what do you do with the leftovers?
As delicious as it is freshly made, it doesn't reheat well. To the rescue, arancini, those delicious Italian fried rice balls, crispy on the outside and inside creamy risotto filled with velvety melted cheese centers.
This favorite one-skillet ( or wok) noodle dish is powerful on flavor and just the right amount of vegetables to go with the noodles. The recipe calls for Chinese egg noodles but it works with rice noodles for gluten free or vegan.
I prefer using fresh noodles from the deli section of our grocery market, it shortens the cooking time when I remember to pick some up. Otherwise, dry noodles are often what I have on hand.