Tag Archives: recipes
Cauliflower is a member of the cruciferous family of vegetables, along with cabbage, bok choy, broccoli, and Brussels sprouts. This group of vegetables was named for the four equal-sized petals in its flowers that could be viewed as forming a cross-like or crucifix shape. Cauliflower, like many of its relatives, is lauded for its health benefits and nutritional value; but often overlooked is its smooth, slightly nutty flavor and its use in a wide variety of recipes.
If you haven’t had quiche lately, it’s not too late to fix that problem. Quiche is one of the most versatile dishes in the world – easy to prepare, healthful, and incredibly delicious. By following a few simple rules, the perfect quiche is attainable every time you set out on the quiche journey.
Sous vide (pronounced soo–veed) is a French term, meaning under vacuum. Somehow, way under the radar, the sous vide culinary technique, which entails vacuum-sealed food that is immersed in a water bath and cooked at an exact and consistent temperature, has exploded and become the food of the hour. If you don’t prepare sous vide meat, for instance, you’re just not keeping up with the times.
Honey – that sweet, sticky foodstuff that people either love or hate – is really a miracle food; one of nature’s wonders. Most of us know that bees have “something to do” with making honey but – really – it is a remarkable story that results in the sweet, amber-colored substance that is both delicious and healthy.
Pomegranates are among the healthiest fruits on earth. Pomegranates, with their gorgeous ruby-red color, are beautiful to behold, and the shiny red “jewels” inside, called arils, contain sweet juicy nectar surrounding a white seed in the middle. Despite some popular opinions, pomegranate seeds can be eaten – and they are good for you, too!
Spaghetti squash is arguably the most intriguing of all squashes. Its skin, which ranges from dark ivory in color to a yellowish-orange, is solid when raw, like other squash; after it’s cooked, however, is when this winter squash becomes wondrous. When the flesh is scraped away from the shell, it forms strands that are remarkably similar to spaghetti, with a mild pasta-like flavor.