Barbecue Baby Back Ribs

Written by brian. Posted in On the grill.

Barbecued Baby Back Ribs, New cookbook, Summer BBQ Barbecue baby back of ribs
Serves 4–6 as a main course, or more as part of a barbecue
3 baby backs of ribs (about 400–450g/13–14½oz each)
3 celery sticks, cut in half
1 tablespoon smoked paprika
1 teaspoon crushed coriander seeds

Lidgate’s The Meat Cookbook by Danny Lidgate & Hattie Ellis

Written by brian. Posted in COOKBOOKS.

recipes for the grill

Lidgate’s The Meat Cookbook shares the same guidance given to their clients for years. It contains a selection of wonderful recipes for roasts, grilled meat, stews, meat pies and more, along with serving suggestions and step-by-step illustrations.

The slight variations in cuts between the UK and the US is not an obstacle when enjoying Lidgate’s recipes or the usefulness of this beautiful book.

When making burgers for a barbecue, it’s best not to use very lean mince as a decent fat content helps them to stick together. If lean mince is all you’ve got, though, add an egg to bind the mixture more firmly. Burgers made with good-quality mince can be left quite plain, but sometimes it’s nice to add extras. Around the corner from Lidgate’s, we’ve got some excellent Italian delis that give us inspiration for simple and tasty additions, 

Barbecues are all about fragrant flavours that work well with smoke and chargrilled food. Rosemary is a natural partner for lamb, and its resinous quality makes it even better for robust outdoor dishes. Use the needles in a marinade, and the woody stalks as skewers. 
We tend to use shoulder steaks for these kebabs, or new season neck fillet when the meat is still reasonably tender (up to midsummer in southern Britain, but late summer or early autumn in northern parts and Scotland, where lambs are born later). Leg can also be used 
if you want to ensure the meat is really tender.

Book Name: Lidgate’s The Meat Cookbook
Book Name: Lidgate’s The Meat Cookbook
Chef Bio: Lidgate’s is a community butcher shop. Founded in 1870, A 160 year old family business and a treasured landmark in London’s Holland Park.
Chef Bio: Lidgate’s is a community butcher shop. Founded in 1870, A 160 year old family business and a treasured landmark in London’s Holland Park.

Itsu 20 Minute Suppers

Written by brian. Posted in COOKBOOKS.

Itsu 20 Minute Suppers

itsu is dedicated to skinny but delicious food: light, green and good for you. In this book you'll find 100 Asian-inspired recipes for soups, broths, salads, miso dishes, noodles and rice, as well as favourites such as teriyaki dishes, brown rice pots and iced teas. There are even tips on how to make sushi and frozen yogurt at home. Every dish provides fewer than 300 calories per serving, takes fewer than 30 minutes to master and contains minimal amounts of saturated fat. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too, with potassium-rich avocados, vitamin-packed cucumbers, edamame beans full of fibre and protein, and pumpkin and sesame seeds bursting with iron and zinc. And it's food that tastes as good as it looks...

By Julian Metcalfe and Blanche Vaughn, Mitchell Beazley 2015, photos Temin Jones

About the authors:

Julian Metcalfe is the co-founder of global success Pret A Manger, and is dedicated to creating affordable, healthy food.

Blanche Vaughan is a food writer and chef. She has worked at several popular restaurants, has written for the Guardian and has co-published four other books.

Teriyaki Chicken Potsu

Written by brian. Posted in Chicken.

Teriyaki Chicken Potsu

Serves 2
33 calories
1.9g saturated fat

2 boneless, skinless chicken breasts, about 200–250g (7–9oz) each
1 tbsp teriyaki sauce
1 tbsp groundnut oil

For the vegetables:
1 red pepper, cored, deseeded 
and sliced
1 carrot, sliced

Book Name: Itsu

Prawn & Ginger Noodle Salad

Written by brian. Posted in Seafood & Fish.

Prawn & Ginger Noodle Salad

Serves 4
69 calories
1.5g saturated fat

100g (3½oz) dried vermicelli rice noodles
1 cucumber, cut into long thin 
strands or strips with a spiralizer 
or julienne peeler
150g (5½oz) cherry tomatoes, halved
250g (9oz) cooked peeled prawns
Book Name: Itsu

Thai Salad Dressing for Prawn & Ginger Noodle Salad

Written by brian. Posted in Salads & Fruit.

Thai Salad Dressing

This is a dressing to make all 
manner of Asian-style salads 
sing with flavour.

Serves 2
7 calories
0.4g saturated fat

4 tbsp lime juice
2 tbsp fish sauce
1–2 hot red chillies, chopped
1 tbsp agave syrup
1 garlic clove, finely chopped or crushed, or 1 tsp garlic paste
1 tbsp rapeseed oil

1. Put all the ingredients into 
a bowl and mix together well.

Book Name: Itsu
Chef Bio: itsu’s take on the classic Japanese sauce,

Big Flavors from a Small Kitchen

Written by brian. Posted in COOKBOOKS.

BIG FlavorsFirst published in Great Britain in 2015 by Mitchell Beazley. Chris Honor is an Australian-born chef who has been hailed by Giles Coren of The Times as ‘a nailed-on culinary genius’, running ‘the most rewarding small local restaurant I have encountered in years’. His recipes for great salads, sweet and savory bakes, soups, and wonderful sharing plates are highly original, but really simple to create at home, and with American food writer Laura Washburn Hutton he shares 100 of his most memorable recipes.
Chris writes: ‘What this book will offer the reader is an education in balancing taste and texture, with plenty of visual inspiration. It is as much guidebook as cookery book because I don’t necessarily think in terms of recipes, I think in terms of combinations. Mix up the flavors and textures and, at the same time, make it appeal to the eye. Be generous; make it unpredictable; this is what I do. My book will teach the reader to do this too.’

Credits: Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
photos: Tamin Jones


Written by brian. Posted in Cakes,Pies,Cookies.

Guiness, Dates  Chocolate Cake

photos: Tamin Jones
First published in Great Britain in 2015 by Mitchell Beazley.


8 fl oz can of Guinness
2 1/2 sticks unsalted butter, plus extra for greasing
1 1/4 cups unsweetened cocoa powder
Book Name: : Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
Chef Bio: "With a very small restaurant, and a loyal local clientele,having good staff is as important as serving good food, and I have been incredibly lucky. Emily has been with us since very early-on. Not only is she excellent at front of house, she bakes as well, and this is her recipe. In fact, in the beginning, she would bake this one for the cake table."


Written by brian. Posted in Pork.



First published in Great Britain in 2015 by Mitchell Beazley.

"I love dried mango powder and am always looking for ways to incorporate it into my cooking. After some experimentation, I discovered that amchur (dried mango powder) and pork are like two best friends who haven’t quite met yet. But now that I’ve introduced them, they are inseparable, at least in my kitchen. Here they team up with pork’s traditional partner, apple, and a good whack of chile-ginger spice heat and
some balsamic for tang. A very successful encounter."

2. lb to 3 lb 2 oz rindlesss pork loin
1/2 cup honey
1/2 cup soft dark brown sugar
2 3/4 oz amchur powder (dried mango powder)
Book Name: Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
Chef Bio: "I love dried mango powder and am always looking for ways to incorporate it into my cooking. After some experimentation, I discovered that amchur (dried mango powder) and pork are like two best friends who haven’t quite met yet. But now that I’ve introduced them, they are inseparable, at least in my kitchen. Here they team up with pork’s traditional partner, apple, and a good whack of chile-ginger spice heat and some balsamic for tang. A very successful encounter."

The Whole Grain Promise

Written by Robin Asbell. Posted in COOKBOOKS.

The Whole Grain Promise

More Than 100 Delicious Recipes To Jumpstart A Healthier Diet
From Quinoa to Bulgar and Millet to Kasha, whole grains add a hearty, healthy, and flavorful boost to any meal. In The Whole Grain Promise, Robin Asbell shares quick and easy whole grain recipes that will appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start.
Beginning with the basics, Robin takes you through the major types of grains, their health benefits, and how best to cook them. From there, she offers more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet. With everything from Grain-Crust Spinach Cauliflower Quiche to Fudgey Brownie Cupcakes.

Reprinted with permission from The Whole Grain Promise © 2015 by Robin Asbell, Running Press, a member of the Perseus Books Group.

Wild Rice, Pear & Roasted Sweet Potato Salad w Walnuts

Written by Robin Asbell. Posted in Salads & Fruit.

Whole grain recipes

In the colder months, take a break from your usual mashed potatoes or yams and try this sweet and savory treat. Wild rice has a deep flavor that has given it a gourmet reputation, in spite of the healthfulness of the grain. If you can find true hand-harvested wild rice from the Great Lakes region, you absolutely must splurge and show off your acquisition in this delicious salad.

Kyotofu: Uniquely Delicious Japanese Desserts

Written by by Nicole Bermensolo with Elizabeth Gunnison Dunn. Posted in Desserts.

Kyotofu: Uniquely Delicious Japanese Desserts
KYOTOFU introduces recipes using delicious, healthful, longevity-boosting ingredients traditionally found in the Japanese diet by applying them to familiar, Western dessert formats. Kyotofu stands for dessert as part of a balanced, holistic approach to eating. ( Check out a few of the recipes from the cookbook)

Recipes from "A Change of Appetite"

Written by Diana Henry. Posted in Recipes.

A Change of AppetiteA Change of Appetite
Where healthy meets delicious
By Diana Henry
Photography Laura Edwards

The cookbook chronicles Diana Henry on her year-long culinary journey towards lighter and healthier but no less delicious food.

What happened when one of today’s best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet—less meat and heavy food, more vegetable, fish, and grain-based dishes—often inspired by the food of the Middle East and Far East, and also drawing on cuisines from Georgia to Scandinavia.  These are dishes packed full of unusual flavors that are that just happen to be healthy.

Grandmom's Potato Latkes

Written by Grandmom. Posted in Potatoes.


Sure we know that traditionally Potato latkes are served during Hanukkah, but these babies are so good We eat them all year 'round.. and why not? Grandmom said they were good for you!..Don't forget to add a little extra love! As I just added this recipe, a smell memory just filled my head.. I guess i will make these for dinner tomorrow nite..  I am not sure about your family, but when it comes to latkes, there are never enough!..

Potato Latkes

10 large potatoes, peeled (We usually make double the recipe and it seems it is still not enough)
2 large onions
1 carrot
6 eggs
2/3 cup flour

1/4 cup matzo meal (optional)

Summer Vegetable Rice Medley

Written by Brian Strauss. Posted in Vegetables.

Summer Vegetable Rice MedleyIngredients
½ Zucchini, diced
¼ yellow summer squash, diced
3 baby bella or white mushrooms, sliced
½ cup long grain rice
1 cup water
1 tbsp olive oil
Dice the zucchini and yellow squash, and slice the mushrooms.
Place all ingredients into the *Lékué Rice Cooker with a pinch of salt and pepper.
Cook in the microwave for 16 minutes at 800 watts.
Remove from the microwave and let sit for 1 minute. Enjoy.


Written by Brian Strauss. Posted in Cakes,Pies,Cookies.

QUINOA CHOCOLATE TRUFFLESfrom: Sodium Girl's Limitless
Low -Sodium Cookbook by Jessica Goldman Foung
Makes 8 mini truffles.
Put quinoa and 3/4 cups of water into a pot and bring to a boil. Then, lower heat so water is gently simmering and cover the pot. Cook for 10 minutes. Turn off heat and remove cover. Stir the quinoa and add a pinch more water if any of the grains are stuck to the bottom. Quinoa should be cooked but crunchy. Set the pot aside.
Turn the oven broiler on low. Spread quinoa on a cookie sheet and put into oven. Cook for 10 to 15 minutes, or until quinoa is crispy.

Grilled Bacon Jalapeno Wraps

Written by Brian Strauss. Posted in Appetizers.

A great pickup food that is easy to make and fun to serve!
12 fresh jalapeno peppers, halved lengthwise and seeded
2 (8 ounce) package cream cheese
*24 slices bacon
Preheat an outdoor grill for high heat.
Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
Place on the grill, and cook until bacon is crispy.
*Turkey or vegetarian bacon can be used. If using a vegetarian product, you might want to chop it and place on top rather than wrap, as it is often not pliable.

French Onion Soup

Written by Brian Strauss. Posted in Soup,Stews,& Chili.

French Onion Soup1 cup unsalted butter
8 onions, sliced
4 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper to taste
2 cups red wine
6 tablespoons flour
4 quarts vegetable broth
french bread, thinly sliced and cut into halves if needed
16 ounces grated Gruyere
Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are caramelized, ( for about 30 minutes). Add the wine, bring to a boil, reduce the heat and simmer until the onions soak up all of the wine and are dry. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and stir. Turn the heat down to low and cook for 10 minutes. Now add the vegetable broth, bring the soup back to a simmer, and cook for 15 minutes. Salt and pepper to taste.
When you're ready to eat, preheat the broiler. Arrange the slices of bread on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden on top, approximately 1 to 2 minutes.

Serve the soup in bowls and float the bread slices with Gruyere on top.
Serves 6 to 8

Caramel Pecan Brie

Written by Brian Strauss. Posted in Appetizers.

Fresh picked PecansCaramel Pecan Brie
2 wheel goat cheese brie
4 tablespoons of dark brown sugar
2 teaspoon cold butter, chopped into small pieces
3 tablespoon chopped pecans

Lentil Soup

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

Different varieties of Lentils

Traditional Lentil Soup

2 tablespoons olive oil
1 cup finely chopped onion
2 cloves finely chopped garlic
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth


Written by brian. Posted in Vegetables.


BIG FLAVORS from a Small Kitchen

Serves 4 to 6

2 butternut squash
1/2 cup red rice, cooked and cooled
1/2 cup grape molasses
2 apples
Book Name: Recipe from Big Flavor from a Small Kitchen An eclectic mix of cooked and raw ingredients that finds butternut squash getting into bed with apples, mint, and grapes. Weird, but wonderful. Try it.

Cranberry Cornmeal Upside-Down Cake

Written by Robin Asbell. Posted in Cakes,Pies,Cookies.

Cranberry Cornmeal Upside-Down Cake

Cranberries make a bright topping for this luscious cake, which is perfect for a fall dessert or a change from the usual pumpkin pie at Thanksgiving. Sweet, toothsome cornmeal makes the cake sturdy enough to stand up to the tangy, buttery berry topping, with delicious results.

Chewy Caramel Brownies

Posted in Cakes,Pies,Cookies.

Chewy Caramel Brownies

I came across this recipe and it sounded incredible..  I have always loved Fannie May's  caramel wrapped marshmallows when I have been able to find them..Every time I come across this recipe whether in our print publication, or on the website. I have dreams about how good these are..They have become an all time Favorite recipe.. and they are relatively easy to make.. We recommend doubling or even tripling the recipe.. If you are serving them for company, Make Sure you hide several for yourself for later.. and the next day! Enjoy!!

2 cups sugar
2 cups flour

Holiday Indian Flavors

Written by Rinku Bhattacharya. Posted in Pork.

Great Ham recipe
Pineapple and Ginger Spiced Ham

Ham is a holiday meat that works exceptionally well with Indian flavors. I tried many a variation on this recipe
and ultimately settled for this version. It looks quite beautiful with its vivid colors, and the meat tastes moist
with just the right amount of bite!

10 Fresh Vegetables for the Grill

Written by Brian Strauss. Posted in On the grill.

10 Fresh Vegetables for the Grill
  1. Green Beans - use grill basket olive and salt
  2. Eggplant 1/4 in think planks marinate in balsamic vinegar, garlic, basil.
  3. Zucchini- same marinade but change the basil to mint (mint is great on Zucchini) olive oil, cook to slightly charred.
  4. Bell Peppers- leave whole or skewer them put on grill until slightly charred.

Roasted Chicken with Spring Vegetables

Written by Brian Strauss. Posted in Chicken.

4 pounds skin-on, bone-in chicken
Kosher salt and freshly ground pepper
1 lemon, halved
4 cloves of garlic chopped
1 teaspoon smoke Paprika
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill
1 teaspoon of fresh rosemary chopped

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, garlic, fresh rosemary,paprika then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Antipasto Squares

Written by Brian Strauss. Posted in Appetizers.

Antipasto Squares2 (10 ounce) cans refrigerated crescent dinner rolls
1/2 pound thinly sliced imported ham
1/2 pound thinly sliced provolone cheese
1/2 pound thinly sliced Mozzarella
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced cappacolla
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 eggs
1/4 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9 x 13 inch pan. Layer the ham, cappacolla ,provolone cheese, salami, pepperoni, and red peppers, on top of the dough. Put Mozzarella on top.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and red pepper flakes Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25-30 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Optional: side of tomato sauce for dipping
*Also a healthier version can be made using a vegan cheese product instead of the mozzarella cheese or use a skim milk mozzarella rather than whole milk and use low carb soft flour tortillas instead of crescent rolls.

Sweet Potato Fries

Written by Brian Strauss. Posted in Potatoes.

Sweet Potato Fries4 sweet potatoes, peeled and cut into thin fries
1/2 stick butter, melted
4 tablespoons olive oil
2 teaspoons Kosher or sea salt
Ground pepper
Minced fresh parsley
Chopped fresh rosemary

Preheat the oven to 450 degrees F.
Place the fries in a bowl and drizzle over the melted butter, olive oil, seasoned salt and pepper to taste, and toss together. Tip onto a baking sheet and bake for 10 to 15 minutes. Sprinkle over the parsley and rosemary before serving.

Almond And Apricot Biscotti

Written by Brian Strauss. Posted in Cakes,Pies,Cookies.

Almond And Apricot BiscottiThis twice-baked cookie is a classic with coffee or tea. The whole wheat and nuts provide the mineral manganese, which helps bone formation, and the antioxidant selenium, which is important for thyroid hormone function. Makes 24 cookies.
3/4 cup whole-wheat (whole-meal) flour
3/4 cup all-purpose (plain) flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 eggs, lightly beaten
2 tablespoons 1 percent low-fat milk
2 tablespoons canola oil
2 tablespoons dark honey
1/2 teaspoon almond extract
2/3 cup chopped dried apricots

Coconut Milk Ceviche w Ahi Tuna

Written by Brian Strauss. Posted in Appetizers.

Coconut Milk Ceviche w Ahi Tuna1 pound Ahi Tuna
boned (if needed) and cut into small squares
1/3 cup fresh lime juice
1/2 teaspoon minced jalapeño
1 and a half cups coconut milk
1 tablespoon minced red onion
1 tablespoon fresh cilantro leaves,
rinsed and chopped, plus
more to garnish
Freshly ground black pepper
1/2 avocado, pitted, skinned and
sliced 1/8" thin.

In a stainless steel bowl, toss tuna with limejuice, jalapeño and a pinch of salt. Cover bowl and let macerate in the refrigerator for 45 minutes.
Add coconut milk, red onion and cilantro, and season with salt and a bit of fresh pepper. Taste and adjust seasoning, adding more limejuice, coconut milk or salt if needed. Serving: divide an avocado among six bowls, and season with a pinch of salt. Spoon in the ceviche, drizzling it with the sauce. Garnish with *cilantro leaves.
*Cilantro can be substituted with mint or parsley.

Mixed Lettuce, Fennel & Orange Salad with Kalamata Olives Vinaigrette

Written by Brian Strauss. Posted in Salads & Fruit.

Kalmata olives 3 tablespoon red-wine vinegar
1/2 tablespoon lemon juice
1 teaspoon Dijon mustard
4 cloves garlic, minced
salt, to taste
Freshly ground pepper, to taste
1/2 cup extra-virgin olive oil
1 cup Kalamata olives, pitted and coarsely chopped
2 tablespoon chopped fresh flat or curly parsley
3 navel oranges
10 cups mixed lettuces, try using chicory, radicchio red/greenleaf lettuce, torn into bite-size pieces
1 head Belgian endive, sliced
1 bulb fennel, trimmed and sliced
To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.

Cream of Artichoke Soup

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

Cream of Artichoke SoupCream of Artichoke Soup

4 tablespoons extra-virgin olive oil
3 leeks, white part only, washed well and chopped
2 clove garlic, minced
1 medium or 2 small potato, peeled and chopped
2 (8-ounce) packages frozen artichoke hearts, thawed
4 cups vegetable stock
3/4 cups plain yogurt
1/4 cup half & half
3 tablespoons parmesan cheese
4 tablespoons chopped chives, for garnish
salt and pepper to taste

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 25 minutes.

*Using a handheld immersion blender, or in a blender in small amounts, puree the soup. Add the yogurt & half and half.
Ladle the soup into serving bowls. Top with sprinkled parmesan cheese and chives.

* Blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Soyfoods: do they offer nutritional benefits?

Written by brian. Posted in Gluten Free.

SoyFoodsDo they offer nutritional benefits? Can they cause health problems? Aren’t all soybeans genetically modified?

Tofu, a well-known but little-understood soyfood product, is the subject of such misconceptions, too. The truth is that tofu offers many health benefits: it’s low in saturated fat, cholesterol-free and is a good source of calcium. Tofu is also a high-quality complete protein that contains all 9 essential amino acids.

Whole Grain Mac and Cheese with Peas

Written by Robin Asbell. Posted in Side Dish.

whole grain mac and cheese

Go ahead, serve your family these crunchy, crumb-topped creamy noodles and watch them dig in. You don’t have to tell them that there are hidden sweet potatoes and onions puréed into the cheesy sauce, adding to the vegetable content of the meal, or that the macaroni is made from healthy whole grain. Why say anything? Just listen to the happy sounds of people enjoying a cheesy mac.

More Yummy Recipes

Written by Brian Strauss. Posted in Recipes.

Cajun ChickenCajun Chicken 

2 tbsp. olive oil
1 1/2 onion chopped
1 green pepper chopped
1/2 cup chopped celery
6 Garlic cloves, minced
2 Tablespoons of whole wheat flour
1/2 pound Andouille Sausage or Kielbasa (Slice into 1/4 inch)
1 pound Boneless skinless chicken breasts
1 pound Boneless, skinless chicken thighs
1 Bay leaf 
12 ounces of chicken stock or vegetable stock
1/2 cupChili sauce
2 tsp. Hot Sauce   (use according to your own personal taste, using more or less)
1 can of fire roasted diced tomatoes 
1tsp Chili powder
1 tsp Cayenne pepper   ( to taste, start with less, you can always add more)
1/2 tsp. Sweet smoked paprika 
1 tsp fresh basil 
1/2 tsp.fresh oregano
1/4 tsp.ground thyme
Salt and pepper to taste 

Sheet pan Suppers

Written by Brian Strauss. Posted in Recipes.

Sheet pan SuppersAll Recipes from:
Sheet Pan Suppers by Molly Gilbert
120 recipes using fresh ingredients and easily prepared and placed on a sheet pan to cook to perfection. Not just for supper either, recipes include breakfasts, desserts, and snacks.

Julie Benz's Roasted Carrots and Parsnips

Written by Julie Benz. Posted in Vegetables.

Julie Benz

Benz loves to entertain guests and always prepares her sought-after
signature Roasted Carrots & Parsnips—it's the perfect side dish for any
meal. Quick to prepare and easy to make, this low-cal dish looks and tastes
like you were in the kitchen for hours!

Roasted Carrots & Parsnips
2 ¼ pd Medium parsnips trimmed peeled and cut into sticks

Lemon Braised Artichokes

Written by Brian Strauss. Posted in Vegetables.

Lemon Braised ArtichokesIngredients
1/2 cup olive oil
1/4 cup fresh lemon juice
1 medium yellow onion, thinly sliced
1 tsp fresh rosemary, thyme, or dill
5 cloves garlic, smashed
Salt and pepper
3 artichokes
Heat oven to 350° F.
In a medium Dutch oven, combine the oil, lemon juice, onion, fresh herbs, garlic, ¼ cup water, 1 teaspoons salt, and 1/2 teaspoon of pepper
Trim the top and bottom of each artichoke. Using scissors, snip the tip off each leaf. Cut the artichokes into quarters and scoop out the fuzzy chokes.
Toss the artichokes in the oil mixture. Cover, transfer to oven, and cook until tender, about 45 minutes. Divide among individual plates and spoon the cooking liquid over the top.

Roasted Brussels Sprouts

Written by Brian Strauss. Posted in Vegetables.

Roasted Brussels Sprouts1 package fresh Brussels sprouts
2 cloves garlic, peeled and chopped
2 tablespoons olive oil
ground fresh pepper and sea salt to taste
1/4 cup grated parmesan cheese
juice from 1/2 fresh lemon
3 tablespoons balsamic vinegar
Preheat oven to 400 ° F.
Toss together the brussels sprouts, with all ingredients. Spread on a baking sheet.
Roast for 25 to 30 minutes or until brussels sprouts are tender.
Toss with Parmesan cheese and serve.

Mimosa for Two

Written by Brian Strauss. Posted in Adult Beverages.

4 ounces orange juice
1 (750 ml) bottle dry champagne
1 ounces Triple Sec or Courvoisier
garnish with orange rind.
Rinse and chill 2 champagne glasses in freezer. Pour 2 ounces of orange juice into each glass. Then fill almost to the top with champagne. Finish each glass with a splash of Triple Sec or Courvoisier and garnish with orange rind.

Spicy Thai Steak and Vegetable Stir Fry

Written by Brian Strauss. Posted in Beef.

Thai BasilSpicy Thai Steak and Vegetable Stir Fry
1 1/2 cups water
3 (3 ounce) packages beef flavored ramen noodles
1/2 cup beef broth
3 tablespoons Thai chili peanut sauce
1 tablespoon soy sauce
2 teaspoon fresh chopped ginger
1/4 cup fresh Thai Basil Chopped
4 chopped garlic cloves
1 tablespoon olive oil
1 pound beef top round steak, cut into 1/4-inch strips (could substitute chicken or tofu)
2 tablespoon olive oil
1 carrot cut into matchsticks
2 stalk celery, thinly sliced
4 scallions, include the greens thinly sliced
2 cups shredded cabbage (nappa or bok choy)
1 cup bean sprouts
6 fresh mushrooms, thinly sliced
Crushed pepper flakes ( optional)
Cook ramen according to package only use one of the seasoning packs. Whisk the beef broth, peanut sauce, soy sauce together in a bowl; set aside. Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining tablespoon olive oil in the same skillet. Stir in the carrots,celery,garlic,ginger and green onion, Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts,Thai Basil and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.Toss in the cooked ramen noodles and steak. Serve in bowls.

Homemade Applesauce

Written by Brian Strauss. Posted in Side Dish.

12 Honey crisp apples washed (No need to peel, or take out seeds)
12 cortland apples washes

Put in big pot ( like a soup pot)

Bring to a boil  cook until apples are soft

Set up your foley food mill, with a bowl underneath
Put apples in, a few  strokes, Voila Apple sauce

Notes: optional add cinnomon sticks to water, for sweeter applesauce brown sugar,  maple syrup, Agave syrup, 

After I cook the applesuace, I use the apple water to cook down Habernos or Jalapenos for the start of a fantastic  Jam, jelly or hot sauce 

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