Friday, April 18, 2014
     

Food

Wednesday, May 5, 2010

It's true you are what you eat. The food that you eat each day has a major impact on your weight and overall health.

I've always tried to eat moderately healthy. But as I've struggled to balance work and home life, I've also noticed that what I eat has a big impact on my energy levels, work performance and weight. I've gained about 10 pounds since college graduation, and I've been working hard to get back to my collegiate weight.

Wednesday, May 5, 2010

This easy-to-assemble casserole can be put together the night before, refrigerated and baked just before serving on Mother's Day. This also is an easy recipe for the kids to help with. Let them whisk the eggs, layer the bread and pour the egg mixture.

Baked Sausage-Stuffed French Toast

Start to finish: 1 hour 15 minutes (15 minutes active)

Servings: 9

12-ounce package maple breakfast sausages, casings removed

6 eggs

cup milk

cup maple syrup

8 slices oatmeal bread

12 slices sharp cheddar cheese

Wednesday, May 5, 2010

Surely, Mom is worth five minutes work.

Because that's all it takes to make these comforting baked eggs that beg to be eaten in bed on Mother's Day.

The egg mixture – a simple blend of eggs, sour cream, dill, salt and pepper – even can be whisked together the night before.

The cooking is equally effortless. The eggs are poured into ramekins then slowly baked in a water bath to keep them moist.

A water bath is just a baking dish filled with hot water into which you place the ramekins in the oven.

Wednesday, April 28, 2010

These tough economic times have created more than a few penny pinchers and clever cooks. Saving money is cool again! Thanks to the ease of the Internet, these people are spreading the word about saving money and cooking on the cheap through their own websites and blogs, also known as weblogs, a type of online journal that allows writers to share their thoughts with thousands of people.

Wednesday, April 28, 2010

There's more food TV than ever to chew on – shows featuring barbecue tips, chef smackdowns, easy Italian dishes, sailor-mouthed kitchen bosses, diner dispatches and cakes that look like race cars.

Want more? Or maybe the better question is, need more?

The Food Network is betting on it.

Thursday, April 22, 2010

On a whim, I decided to make buttermilk biscuits this week. We were having green bean casserole and I love serving biscuits with casseroles.

I bustled around the kitchen, gathering the ingredients I would need. Hmm I'm a bit low on white flour and sugar!

I had just enough flour and sugar to make the biscuits, but I'll need to pick up a new bag of each on my next shopping trip.

Monday, April 19, 2010

My husband and I spent our weekend getting the garden ready for spring and planting our spring vegetables loose-leaf lettuce, snap peas and shelled peas.

While we were digging straight little rows for our springtime treats, we started talking about what living in the "country" means to us and what the typical family does in Mahoning Township.

We're not the only family with a garden every family within sight of our home has a vegetable garden. But it's a lot of work to grow your food. Why do we bother when there are several grocery stores within a 10-minute drive?

Wednesday, April 14, 2010

The best meal for anyone worried about cholesterol is a meal low in saturated fat and abundant in fruits and vegetables.

And although there are no magic bullets beyond that healthy prescription, certain foods have been shown to give cholesterol levels an extra nudge in the right direction.

Weave some of these whole foods, all pinpointed by research as cholesterol-friendly, into your daily diet.

Alcohol

Wednesday, April 14, 2010

Fish tacos certainly sound like a healthful meal. After all, experts encourage us to eat fish at least twice a week.

And when you add a fresh tomato or fruit salsa, the dish seems downright virtuous.

That is, except for that whole deep-frying thing.

But you don't need a fryer to get the satisfying crunch. There are several tricks for crafting crisp fish (or meats and vegetables, for that matter) that involve only a fraction of the fat needed to fry.

"Oven frying" is a great technique that can be used for getting crispy deep-fried results without all the fat.

Wednesday, April 7, 2010

The first time I walked into a wholesale store, I was blown away by the sheer quantity of items on the shelves. Stacks of 24-pack paper towels and 500-count paper plates lined one aisle. In the food section, you could buy "twin" family-pack jars of ketchup and jelly. Local grocery stores also offer lots of bulk buys. And in most cases, buying in bulk can mean less less cost per unit, less packaging waste, and less trips to the store.