Big Mac Salad Food, dogs, weather—and a serious thought No one will be surprised that I devour food web pages, including the New York Times. Frequently the NYT column is full of recipes and ingredients that don’t reach out to me. It’s not that I’m not willing to experiment, but I most often cook for a family of four with conservative tastes, and I find myself leaning more and more into exploring American cooking, which is of course a hodge podge of dishes from other countries, But there is a core menu of dishes that have been adapted, become part of our tradition, and typify American cooking. In the Irene in Chicago Culinary Mysteries, that’s the kind of food...
A balanced gut microbiome requires plenty of healthy, happy bacteria. They live within you every day, working hard to keep your body balanced. But it’s easy for things to get out of whack: Taking antibiotics, or eating a diet high in sugar can all wreak havoc on your gut biome. Luckily, it’s not too hard to get your microbiome back on track — or make it even healthier than before — by consuming foods, drinks, and supplements high in probiotics and prebiotics. Probiotics are beneficial, live bacteria found in certain foods and drinks. Yogurt is a well-known probiotic, but other fermented foods are also full of them including sauerkraut, unpasteurized pickles, kombucha, kefir, and kimchi. On the other hand, prebiotics...
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus By Neven Maguire Celebrity Chef More From Neven Maguire: Home Chef This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why. Ingredients 24 asparagus spears 8 eggs 450 g swiss cheese, such as gruyère or emmental (thinly sliced) 8 slices of cooked ham 1 tblsp olive oil Crêpes: 100 g plain flour 1 egg 300...
Creamy Vermicelli with Asparagus and Shrimp(Adapted by Jim Pizzola from Mary Beth Farrarese recipe in cookbook Angels & Friends II)Ingredients1⁄4 cup Olive Oil1 small onion, finely chopped4 large garlic cloves, crushed1⁄2 cup white wine or use chicken broth here also1 cup chicken broth1 cup heavy cream1⁄4 tsp. ground black pepper1 tsp. dried dill weed1 lb. grilled asparagus12 oz. fresh shrimp, peeled and deveined and grilled 1 lb. vermicelli1 lemon juice 1/2 the lemon and the zest then cut the other half of lemon into small wedges as garnish. ( you can use limes or orange also if you don’t like lemon) PreparationCook vermicelli until al dente, drain and set aside. Grill asparagus spears and shrimp, set aside. In large skillet,...
Weekly Meal Plan Week 328 – Make the week easy with this delicious meal plan. 6 dinner recipes, 1 side dish, 1 dessert, and 1 fun cocktail make for a tasty week! Happy Saturday! I hope you have a fun and relaxing weekend planned. It was a busy week here with my 4 year olds nephew’s birthday party and a cousin who was in town that I haven’t seen in a long time. The weather has been absolutely gorgeous, so there was lots of walks and enjoying the fall weather before things change. Hard to believe winter is going to be here before you know it, I am not ready! Monday – Soup/Salad/Seafood/Chicken – start the week off with something...
