So the leftover roasted chicken that everyone turned their nose up at when is was cold and pale, is fought over when mixed with savory and sweet flavors and a little bit of heat. 1-2 cups of chicken pieces (light and/or dark is fine and add more chicken if you have it) 1-2 stalks celery chopped into small pieces 1/4 cup sweetened coconut flakes 1/2 cup raisins lightly chopped 1/4 to 1/2 cup mayonaise (adjust this to your liking!)…
This is a great way to make the most of your citrus fruit. When juicing for recipes try zesting the fruit first and reserving it to make a tasty rub. You’ll add some brightness to your next poultry or fish dish by using this rub from the zest of citrus mixed with some salt and herbs. Start by smushing some zested citrus like lemons or limes with some salt (1/2 teaspoon salt per lemon) and then combining it with minced…
My family loves roasted chicken. It’s all warm and golden with crisp skin sitting atop some veggies that roasted along with it in the pan. It’s great and not difficult. I just rub the entire chicken with a schmear of garlic powder, salt and olive oil–just enough to make a paste-and then 2 hours at 350 in the oven and ta da! The problem is the next night. What nobody in my house seems to like is the left over…
I have been making these for years, only because I am really lazy and they taste like you know your way around a coconut. Just a few ingredients make these great caramelly, moist cookies. You can dip or drizzle them with chocolate or sprinkle with finely chopped nuts if that’s your jam. I like to make these when I make aioli because you need the yolks for that and the whites for this and you know that reducing waste is…
I’m a big fan of simple ingredients and the lemon while one of the simplest of ingredients, yields one of the most complex and interesting flavors you can add to a dish. While the white pith, between the outer peel and the juicy center, isn’t my favorite to cook with, the exterior zest should not be missed when you are juicing citrus. Some recipes only call for juice, so I zest the lemons first using my beloved Microplane and smash…
I’m talking about the expiration dates that label our food, of course. Do they mean the food is good and safe to eat until that date, fresh until that date, saleable until that date? Well, according to the The Harvard Food Law Policy Clinic and the National Resources Defense Council who published a report on food expiration dates called The Dating Game, the answer is yes. Meaning, that there is no federal regulation of the dating on food (except baby…
I love my grains. Who doesn’t nowadays with grain bowls all the rage? But I had never cooked with millet, not until last night. So my first thought was, “Now what?” My second was “What the heck is this?” And third “How do I get you in my belly?” Let’s begin with some info and history since the interweb is full of this sort of thing. Millet is actually a seed from a whole family of grasses rather than from…
For anyone who has dreaded the familiar pop of another canister of dry, machine made macaroons, this recipe is a revelation. Since Passover desserts should not contain flour or leaveners that are not marked kosher for Passover, many of the desserts we ended up with were strange jelly candies with waxy chocolate-esque coating or the aforementioned dry macaroons. No more. With just a few ingredients and a little moxy you can bring your seder dessert up to a new standard…
When my daughter was in pre-school, each spring they would plant parsley in a paper cup as a way to teach about seeds and spring and how a big plant can grow from a tiny seed. We watered and checked and watered again until we saw those little sprouts and did a happy dance of success. That’s when something really cool happened. We repotted the seedlings and they grew up. And up. And out. And we had lots of parsley…
For me, eating a really good veggie burger that I made at home had become a quest. Long, fraught with disappointments and lots of unappetizing balls of mush. But alas! Some beets with that ‘not so fresh feeling’ at the bottom of my crisper (I don’t even remember buying them, let alone when!) led me to a transcendental moment of veggie burger nirvana…and my kids ate them. And liked them!! These can be made gluten free by substituting instant oats…