I’ve read “Dear Abby” for years and years. Handled the column during my newspaper days. But never felt moved to write a letter to her (or her daughter, who now handles the column) until a couple of months ago.
A young woman wrote in worried about her cooking shortcuts. Neither she nor her husband cared for cooking, both worked outside the home, and she was Continue reading
Zucchini Casserole Bread is something different for a meatless meal. Serve with soup and/or salad. (Photos by Laura Groch)
When life gives you a bag of surplus zucchini, here’s a vegetarian dish to help you make use of them. It’s a nice option for those observing Meatless Fridays for Lent and/or Meatless Mondays or Meatless Every- and Anydays. (It’s also worth bookmarking for when the zucchini days of summer arrive.)
I rediscovered this dish recently while rummaging through my cookbooks for something a little different. (And yes, I had extra zucchini to use.) Grandma Teresa Continue reading
I love tomatoes, but the totality of tomato in most chilis is too much for me. Here’s a chili recipe that tones down the tomato factor. (Photo copyright Laura Groch 2015)
Super Bowl season brings up visions of other ‘super’ bowls — hearty soups, stews, chilis and gumbos that can be left in a slow cooker for dishing out at halftime and beyond.
I’m not a fan in general of most chilis, finding them way too-tomatoey, which tends to knock out most of the other flavors. But hey, that’s me. My husband, on the other hand, enjoys chili with plenty of tomatoes.
What to do to keep us both happy? Well, I recently adapted a recipe that makes Continue reading
A sprinkling of pomegranate seeds adds a bright touch to this simple green salad. (Photo by Laura Groch)
Cheery, colorful pomegranates are in season and ready to brighten our tables. Pomegranates are especially touted for their antioxidant properties these days, plus they are high in Vitamin C and a good source of fiber, says the POM Council.
But before we start cooking and eating, let’s decorate!
The fruits keep for a long time without refrigeration, so use them in a colorful display on your table or kitchen counter. Feature them in a large bowl or basket, and tuck in greenery, pine cones, cinnamon sticks or the like. Or mound them in a bowl with silver or gold round glass ornaments.
Now let’s talk juice. The flesh-covered seeds, called arils, are beautiful Continue reading
Low-fat and loving it: Creamy faux-ranch dressing recipe from the NYTimes uses beans, yogurt and in this version, garlic.
If I told you I’d found a creamy, ranch-style dressing with LOTS less fat than the original, perhaps you would be more inclined to give those healthful salads a chance.
Well, since my last post on the topic of eating more healthfully, I’ve experimented with a neat salad dressing recipe seen in The New York Times that fits the bill.
It’s a creamy ranch-style dressing made with white beans and yogurt. The Continue reading
Half a slice of pizza is better than none. (And you can also ask that half the cheese be used on it!)
Sorry for the hiatus! Been settling down to my new job. … :<)
So the doctor just told you it’s time to adjust the food intake: Cut the fat and cholesterol, tone down the salt, increase the fiber. But if you love burgers and pizza and ice cream, what’s a person to do?
Well, let’s face it — we know what we must do. But we can make adjustments to help the “medicine go down” a little more easily — and still keep eating (some of) the foods we love.
For most of us, changing our diets isn’t “all or nothing.” Being diagnosed with Continue reading
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