Sunday, September 21, 2014
     

Food

Thursday, April 1, 2010

I love eggs. Whether they're hard-boiled, poached, scrambled, or sunny-side up, I would willingly eat eggs every day. (I don't eat eggs every day, of course. But I would if I could!) Needless to say, Easter is one of my favorite holidays. It's time for spring, chocolate Easter bunnies and hard-boiled eggs.

Thursday, April 1, 2010

They're a special treat at Easter time and any other time, for that matter.

Deviled eggs are a favorite of both of my kids, and we have them more often than any other family around, I'm sure. I've perfected the recipe so that they taste exactly the way my family wants them to taste.

Shari Hiller's

Deviled Eggs

12 large eggs

cup mayonnaise

1 teaspoon yellow mustard

1 tablespoon minced onion

Salt

Pepper

Paprika (or fresh parsley leaves)

Tuesday, March 30, 2010

My first Passover in San Francisco resembled more of a Vegas buffet than a traditional Seder meal.

About 30 people gathered in the rec room of a friend's apartment complex. We each had brought a dish to display on a table that ran the length of the room. There were several varieties of brisket, enough salads to feed an army and side dishes both Passover-friendly and not.

Wednesday, March 24, 2010

It's been a crazy week. Between work and family responsibilities, I've had little time to cook.

On days like this, I rely on fast, easy meals to get through the week. One of our favorite meals is stir-fry. While there is some prep work involved, it takes less than 20 minutes to put together once you turn on the stove. Why order out when you can prepare a healthy, inexpensive meal in the same amount of time it takes to order a pizza?

Beef Stir-Fry

Beef blade steak, approximately lb. per serving

1-2 carrots, peeled and cut into thin strips

Wednesday, March 24, 2010

They've been around for ages and can be found across numerous cultures, but they've only earned their English name in recent times.

As food historians can tell, the term "meatball" is fairly new, most likely created in melting pot America to refer to the classic Italian-American version so often tucked into gooey subs, slathered in red sauce and spooned over noodles, or bobbing in soup.

Wednesday, March 24, 2010

Ask the experts how to build a better meatball, and the answers generally are a pretty underwhelming, "It depends."

It's more than a case of chefs adding their personal touch to recipes. It also depends on which culture they draw their inspiration from.

The meat? Anything from turkey to tofu. The binder? Pureed rice, breadcrumbs, cheese, pulpy potatoes, an egg or two, and cream all can do the trick. Cooking? Fry, bake, braise. Maybe, a combination.

"It's all about personal taste," said Koren Grieveson of Avec restaurant in Chicago. "There is no secret science."

Wednesday, March 17, 2010

By now, you should have a good idea of what you're spending in the grocery store each week. You've probably been tracking your money on a piece of paper, if you've followed my "homework assignment" from the first week.

But if you're household is anything like mine, you've got more on your mind than money. It's time to move beyond paper lists and finding a simple, long-term solution to your grocery budget. The easier it is to stay on track, the more likely you are to follow a budget.

Wednesday, March 10, 2010

With St. Patrick's Day just a week away, now is a good time to review your party planning strategies. The following tips will be useful whether you plan to throw a St. Patty's Day bash or host any type of party this spring.

Make it potluck

Even if you're hosting the party, you don't need to prepare every item on the table. Asking guests to bring a small dish can save you money and time. If each guest brings a side dish, dessert, or beverage, you'll find that hosting is less stressful and more cost efficient.

Wednesday, March 10, 2010

I think this Irish Soda Bread qualifies as one of those old family recipes that get handed down through the generations. However, this one was handed down to me by a great lady named Mabel Johnson, whom I've known for years.

Mabel made this recipe for a church St. Patrick's Day function, and my husband loved it so much I asked her to share it with me.

Here it is:

Irish Soda Bread

Yields 1 loaf

4 cups all-purpose flour

4 teaspoons baking powder

cup sugar

1 teaspoon salt

1 cup raisins (prefer golden)

2 teaspoons caraway seeds

Wednesday, March 10, 2010
AP PHOTO This photo shows bangers and mash with onion gravy, that redone with a few healthier choices, will get you in the St. Patrick's Day spirit without sacrificing your diet.

Tucking into a heap of bangers and mash (sausages and mashed potatoes) certainly fits the St. Patrick's Day spirit. It just doesn't often fit into a healthy diet.

Bangers and mash, which is popular throughout England and Ireland, typically is made with a mild pork sausage containing lots of breadcrumbs, a bit of sage and gobs of fat. Pile those onto a mound of buttery mashed potatoes topped with greasy gravy and you've got a nutritional nightmare.