Straight talk on food and nutrition.
Quick whole grains for better nutrition
What is it? Is it good for me? How do I use it?
Reducing Fat in Cream Sauces
Yogurt based “Cream” Sauces are rich tasting and offer a bright tangy finish.
Some canned goods are still rich in vitamins. Feel free to use them.
Good choices that remain high in vitamins and nutrients.
We all wish to eat well and cook meals from scratch. Here are a few discoveries that will help you get maximum health benefits and get it done a little quicker.
Quick Cooking Rice
Homemade Quick Low-Sodium Tomato Salsa
Made from non-fat yogurt, quark is a great substitute for sour cream.
Basic Marinara Sauce
Home Made Salad Dressings
It’s all about flavor. Many of the elements included in recipes are also tasty stand-alone items. This section helps you reference elements you may need.
It is believed that the Aztecs discovered that mashed avocados were delicious over tortillas. It’s name is derived form the Nahuati word ahuacamolli which means an “avocado based sauce”.
Hummus dates back to ancient Egypt. However there are many cultures that happily lay claim to it. It really only needs two ingredients tahini and chickpeas. Here are several I’ve created or adapted to add interest to meals.
Traditional Hummus made with garbanzo beans is what most of us recognize as the “go-to” hummus. It’s seasoned with garlic, tahini, fresh parsley, lemon juice and often a touch of ground cumin.
My version of basil hummus utilizes garbanzo beans, garlic, peanut butter, fresh basil, and lime juice. It delivers a satisfyingly fresh flavor.
White Bean Hummus
Obviously, this version of hummus utilizes white beans, a touch of white truffle oil and rosemary with chopped Calamata olives. It has a savory taste and is best used as an hors d’oeuvre spread.
The word pesto originates from the Northern Italian Genoese word pesta, meaning to pound or crush. The original pesto is traced back to the 16th century and was most likely a basil/pine nut/garlic/olive oil and cheese pesto. Today there are many varieties of pesto that add interest and robust flavor to recipes. If you can dream it up, it probably already exists in some form.
Traditional Basil Pesto
The most common or Genoese Pesto. Made with Italian basil leaves and pine nuts.
Made with a mix of Italian basil, fresh marjoram and toasted almonds.
Pesto with an Asian flair. This is made with fresh cilantro, lime juice and toasted peanuts.
Sun-dried Tomato Pesto
A tangy and savory pesto made with sun-dried tomatoes, fresh cilantro, lime juice, roasted peanuts and a touch of sesame oil and smoky paprika.
Sauces create flavor and add cultural identity to many dishes. Here are versions of some of mine. I often
re-engineer recipes to make the a little healthier.
It’s always good to know exactly what’s in your sauce. This is an excellent Barbecue Sauce.
This is an excellent substitute for Aioli without the cholesterol.
You can overspend and buy commercially made Ponzu sauce. Or make this simple version of the Japanese inspired sauce for cooking fish.
A spicy Asian/Hawaiian creation used to season various raw fish dishes. I use it over cooked fish.
Sweet ‘n’ Sour Sauce
Classic sweet ‘n’ sour sauce is an excellent stand-by for Asian cooking. Kids love it!
t’s a standard sauce for food vendors in the Middle East. I keep some on hand as it’s great on sandwiches.
I love this cooling Middle Eastern cucumber dill sauce. It’s delicious with a number of dishes.
This is another example of simply wanting to know what’s in the sauce I’m eating.