Saturday, April 24, 2010

How to plan a kid friendly picnic

1. Choose a location with open space where the kids can run around. Plan outdoor activities such as a scavenger hunt.
2. Prepare bite sized portions. It's a good way to get them to try new foods.

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Friday, April 23, 2010

How to buy, trim, store and thaw boneless chicken breasts

The convenience will cost you so stock up when they're on sale. Small breasts are usually more uniformly thick and will cook quicker and more evenly.

If they're too big, cut them. Remove the tnederloins, the small piece of meat on the underside so it cooks evenly. Press down on the top and slice horizontally through.

Free the portions right away in individual portions so they don't freeze together. Can be frozen for up to 6 months.

Thaw in the refrigerator for 3-6 hours.

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Wednesday, April 21, 2010

How to Choose, Store and Cook Asparagus

Size isn't an indicator of quality or flavor. Thick asparagus is just more mature than the thin kind. Look for bright green or violet tinged spears with firm stems. Make sure the tips are closed and compact.

When you get it home wash it well, they're grown in a sandy soil and can be gritty. Snap the bottoms, bending an inch or so from the bottom until the woody, dry sections break off. Wrap the ends in a damp paper towel for up to 3 days. You can even treat it like fresh flowers and place in a vase, covering the tops with a plastic bag. Store in the refrigerator.

Choose one of these cooking methods:

Steamed - Pour 1 inch of water into a 12 inch skillet with a tight fitting lid. Bring the water to a boil and add the asparagus. Cover and steam until tender 4-6 minutes.

Roasted - Heat over to 425. On a baking sheet, toss asparagus with 1 tablespoon of olive oil and 1/2 teaspoon salt and pepper. Roast until tender 8-10 minutes.

Grilled - Toss asparagus with olive oil and salt and pepper. Place asparagus across grill in opposite directions of the grid. Grill for 3 minutes. Rotate spears until cooked 2-3 minutes.

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Tuesday, April 20, 2010

How to Make the Perfect Salad

1. Use 1 1/2 cups of lettuce per person.
2. Clean and dry your lettuce. The best way to do this is a salad spinner. Fill it with cold water, add the lettuce, and spin. Empty the water and repeat until the water is grit free and lettuce is dry.
3. Dress the salad right before serving adding a little at a time. If you dress it too soon the lettuce will wilt.
4. Add the delicate ingredients last.

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Monday, April 19, 2010

How to Make your Own Salad Dressings

If you're bored with the same old salad dressing. Try making your own. In general, they'll last for 5 days in the fridge.

Lemon and Shallot

1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons honey
1 shallot, chopped
salt and pepper

Balsamic Dijon

1/4 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons dijon mustard
salt and pepper


1/2 cup olive oil
1/2 cup grated parmesan
1/4 cup sour cream
2 tablespoons white wine
2 tablespoons vinegar
salt and pepper

For each recipe whisk together all of the ingredients and enjoy

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Wednesday, March 31, 2010

how to make your own tea

combine your favorite flavors to create your own tea. use a french press to combine herbs, fruits and aromatics with your favorite teas. place the ingredients in the french press, add boiling water, and let steep for 5-10 minutes and you're done.

Here are some flavors to try:
- thyme, apple and ginger
- lemon and lemongrass
- peppermint
- tarragon and orange
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What is a macrobiotic diet?

Natural, whole and local ingredients are the foundation of the macrobiotic diet. It's about eating from your time, place, conditions and goals. Whole grains, seasonal vegetables, beans, and white fish are good examples. The macrobiotic diet is based on the elemental therories of east asian medicines. If it's hot outside eat cooling foods, if it's cold eat foods that are warming and unless you live in a temperate environment avoid tropical foods.

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