Being a fan of Mexican food, Chile Rellenos have always intrigued me. One of my best meals ever, was a roasted vegetable stuffed Chile Relleno. However, many times I order them in restaurants, I find them to be thickly coated and greasy. I love the smokey taste of poblano peppers but want to enjoy them in a dish that is a bit healthier. Searching the internet, I … Read more Turn a Favorite Fried Food into a Baked Healthier Version
Bell peppers make a wonderful vessel for many combinations of ingredients. The most common version of stuffed peppers is made with rice, so I thought why not a lasagna version made with orzo pasta? I love the taste and texture of orzo and it is a perfect substitute for rice. Served with a fresh salad on the side, this makes a terrific meal! The remarkable peppers I … Read more Portion Control; Serve your Stuffed Bell Peppers in Half!
How many times have you gotten a nice head of broccoli on a long thick stalk and just tossed away the stalk? Or maybe you trimmed the stalk and chopped it up to use it in soup? Well, here’s an idea; spiralize it and eat it as pasta! Best done with a nice thick stalk. All you have to do is trim the knobs off … Read more Don’t Throw that Broccoli Stalk Away – Spiralize it!
Nutrient-filled Garbanzo Beans and Antioxidant-filled Fresh Corn pair up together in these sensational and healthy tacos! No need to spend hours over the stove preparing meat for your tacos when you can make these hearty, delicious tacos in a matter of minutes! The process is quite simple. You grill the corn cobs on a grill pan or outside grill while you are sautéing your garbanzo beans on … Read more Garbanzo Beans and Corn Make an Amazing Filling for these Tacos!
There are so many wonderful ways to combine natures plenty into scrumptious dishes! With my amazing Talley Farms CSA produce offering lots of goodies like Snap Peas, Red Sweet Onions, Brussels Sprouts and Sunburst Summer Squash, I decided to go Asian. I paired up a thick, hearty sirloin steak and all of the veggies and created some grilled Teriyaki Madness! A simple marinade of soy sauce and … Read more Farm to Table goes Asian!
Not all carbs are bad for you. If you want to get the most from your workouts and train at your peak, quality fuel is critical. Carbohydrates are your body’s preferred fuel source. In addition the need for carbohydrates is not limited to the body. Glucose from carbohydrates is the fuel the brain uses to produce the energy that moves and motivates you. According to Dr. Carol … Read more Carbs that are Good for You!
Ricotta cheese, eggs and Parmesan are a typical combination used in creating lasagne. Seriously, they work really well together. But they don’t need to be relegated exclusively to that dish. Throw out the pasta and add in some veggies and herbs and now you’ve created a yummy crustless pie that serves well as a side dish or light main entree. For my vegetable grouping, I sautéed leeks, Shitake mushrooms and … Read more Move over Lasagne and make room for Ricotta Pie!
Fennel is a wondrous vegetable. It’s aniseed flavor makes a delightful addition to a salad thinly sliced and crunchy. Once cooked, it takes on a sweet, licorice flavor. There are many parts to fennel that are used in cooking such as fennel pollen derived from the small flowers of wild fennel. Dried fennel seed is an aromatic, anise-flavored spice used in Italian sausage. Then you … Read more Succulent and Sublime; Fennel pairs with Chicken Two Ways!
Sliders are fun to eat because they are cute, small and won’t ruin your diet. I prefer to use turkey when I am making recipes with ground meat because I like the taste and the leaner meat, which results in less calories. The difficulty is in ensuring not to overcook it though because overcooked turkey can be dried out and tasteless. It helps if you use regular ground turkey … Read more Just in Time for your Summer Barbecue, these Moroccan Sliders are Amazing!
When Spring hits, I am super anxious for the real taste of tomatoes. I have now spent months avoiding them unless I am using them cooked in a recipe. After years of growing my own and getting them from Talley Farms, I just can’t get myself to eat them out of season. The difference is just too disappointing! However, I felt that I just couldn’t wait … Read more Bright in both Taste and Color, this Greek Salad hits the Spot!
