Archive for June, 2011

Corn Dogs

Thursday, June 30th, 2011
Corn Dogs

Corn Dogs

Thursday Throwback – Corn Dogs

Adapted from Gourmet

This is more of a state fair Thursday Throwback, but no matter what you call it fresh hot corn dogs are sure to please everyone.  For the vegetarian, use a veggie dog!
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Spinach Salad with Avocado, Walnuts and Parsley

Wednesday, June 29th, 2011
Spinach Salad with Avocado, Walnuts, and Parsley

Spinach Salad with Avocado, Walnuts, and Parsley

Spinach Salad with Avocado, Walnuts and Parsley with Lemon Vinaigrette Dressing

This salad is easy, tasty, and healthy.  The avocado and walnuts have good heart healthy fats.  And everyone knows spinach is good for you.  The bright acidity of the lemon vinaigrette complements the rich, buttery avocado.  Plus, the lemon juice helps to delay the browning process of the avocado a bit.
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Lattice Crusts

Tuesday, June 28th, 2011
Lattice Top Baked

Lattice Top Baked

Tuesday Tip – Lattice Crusts

Making a lattice crust for a pie is not that much more time consuming than a regular top crust, and it adds a bit of fun, while letting people see the delicious filling.
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The Healthiest Meals on Earth

Monday, June 27th, 2011
Healthiest Meals on Earth

Healthiest Meals on Earth

Review

The Healthiest Meals on Earth

By Jonny Bowden

A number of years ago some research scientists suggested developing a pill which combined a number of well-known cheap medications which together could help reduce the number of deaths from heart disease.  This book provides numerous recipes for what Jonny Bowden refers to as polymeals, or meals containing heart healthy ingredients which help reduce  and delay the onset of cardiovascular disease.  (more…)

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Risotto with Roasted Beets, Greens, and Goat Cheese

Sunday, June 26th, 2011
Beet Risotto with Beet Greens

Beet Risotto with Beet Greens

Risotto with Roasted Beets, Greens, and Goat Cheese

This is one of my favorite risotto dishes.  I love the sweetness of the beets combined with the creaminess of the risotto.  The goat cheese adds extra creaminess and a bit of tang.  Best of all, this is a great way to use the entire beet.  You can even cook the beets a day early and keep them in the refrigerator.  Set them out at room temperature when you begin to prep the risotto, so the beets are at room temperature by the time you put them in the dish.  If you are cooking the beets the day of the risotto, make sure you don’t start adding the liquid to the risotto until the beets have had a good 20-30 minutes to cook.  You want to make sure the beets have time to cool a bit so you can peel them.
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