By Megan Kian
In our society, we are always searching for an easy way out. For example, we tend to focus on short-term diets instead of making long-term lifestyle changes. With the abundance of dietary supplements available in health food stores like GNC, you may think that you can take supplements in place of eating healthy food that will provide you with the nutrients you need. However, supplements were created to compensate for nutrients that you may not be getting from your diet, not to provide yo… read more »
Last weekend I made this Miso-Ginger Chicken and Cabbage recipe that I found in my Food & Wine Annual Cookbook 2010 (this cookbook has some amazing recipes!). It took a little longer than I expected to prep everything, but the cooking time was fast. I served it alongside the Bulgur with Ginger & Orange, which made for a great meal, but it also would have been wonderful over soba noodles because it had quite a bit of broth.
Some of the ingredients in this recipe are cabbage, shitake mushrooms, and… read more »
I guess you could say I’ve been on a grain kick lately, especially the ancient grains. First I told you about barley, next about einkorn, and now bulgur. You may have never heard of bulgur, but if you’ve ever had tabbouleh salad you’ve likely eaten it.
Bulgur is an ancient grain that is very commonly used in Turkey and other areas of the Middle East. Bulgur is made from wheat and is parboiled, dried, and then ground to different textures. During the grinding process, some of the bran (… read more »
Until last week, I never really thought about the fact that Valentine’s Day — a day symbolized by the color red, hearts, and chocolate — falls in the middle of American Heart Month — a time also recognized by red and hearts (and you can throw some chocolate in there too, as long as you keep it to dark chocolate!). It could just be a coincidence, but I actually think there’s something interesting about these two events falling out at the same time of year.
Everyone thinks of Valentine… read more »
One of the biggest culinary trends for 2011 is the emergence of ancient grains, both on supermarket shelves and restaurant menus. Some ancient grains you may already be familiar with include quinoa, amaranth, and spelt. But have you heard of einkorn? I hadn’t until I received an email from the nice folks at Jovial Foods. They wrote to tell me about their new line of whole grain pastas made from einkorn and offered to send me some samples. I never turn down samples, especially when it’… read more »