Articles tagged “Cooking”

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

Spring Asparagus and Mushroom Gratin By Kelly Rossiter IN Food & Health Jun 8 2009 After making my pickled asparagus last week I was left with a huge container of the end bits that didn't fit into my pint jars. This was the perfect opportunity to make a dish where the asparagus didn't need to be pristine and gorgeous and it was already cut into little pieces. + READ MORE

Emeril Green Episode: Sure-Fired Falafel By Team Planet Green IN Jun 8 2009 Falafel is a Middle Eastern classic made of chickpeas and spices that's a take- out favorite. Since it's a dish that has so many variations, it's difficult to find a recipe that's fool proof, but whipping it up at... + READ MORE

Talking Falafel With Chef Emeril (Video) By Sara Novak IN Food & Health Jun 8 2009 A great tasting falafel requires the right ingredients and Chef Emeril knows best. Along with some advice and some key ingredients, Adam is off to a great start for no fail falafel. + READ MORE

Emeril's Spicy Pickled Turnips and Beets By Team Planet Green IN Food & Health Jun 8 2009 Emeril Lagasse's recipe for spicy pickled turnips and beets from the Sure-Fired Falafel episode of Emeril Green. + READ MORE

Emeril's Hummus with Grapeseed and Walnut Oil By Team Planet Green IN Food & Health Jun 8 2009 Emeril Lagasse shares his recipe for hummus with grapeseed and walnut oil from the Sure-Fired Falafel episode of Emeril Green. + READ MORE

Emeril's Whole Wheat Pita Bread By Team Planet Green IN Food & Health Jun 8 2009 Emeril Lagasse's recipe for whole wheat pita bread from the Sure Fired Falafel episode of Emeril Green. + READ MORE

Emeril's Preserved Lemon Slaw By Team Planet Green IN Food & Health Jun 8 2009 Emeril Lagasse's recipe for preserved lemon slaw from the Sure Fired Falafel episode of Emeril Green + READ MORE

Emeril's Sure-Fired Falafel (Video) By Team Planet Green IN Food & Health Jun 8 2009 Emeril Lagasse's recipe for sure-fired falafel from the Sure-Fired Falafel episode of Emeril Green. + READ MORE

Make Raspberry Lemon Scones By Team Planet Green IN Food & Health Jun 4 2009 As Kelly wrote earlier this week, a tea party is a great way to entertain frugally. I know that when I want to do something with my friends, it always seems to revolve around going out and spending money. Having a tea party is a great way to spend an afternoon with your friends without resorting to spending money or sitting in front of the television. + READ MORE

Exciting New Vegetarian Recipes for the Grill: Grilled Romaine with Maytag and More! By Sara Novak IN Food & Health Jun 4 2009 Down here in South Carolina the grill becomes one of the most used cooking appliances. The weather is generally pretty warm. Summer starts early and winter is short with the only hindrance being a slew of hungry mosquitoes that can, on occasion, get the best of you. The only problem with using the grill is that sometimes recipes can become, well, a bit repetitive, especially if you're a vegetarian. Sometimes by the end of the summer the thought of grilled veggies seems painful. That's why I have experimented with nearly everything that you can think of on the grill. I'm like that restaurant the Chip Shop in New York that fries everything and then keeps it on the menu if it turns out to be any good. + READ MORE

To Cut Your Your Energy Bills, Just Cut Your Food By Josh Peterson IN Home & Garden Jun 3 2009 There are a lot of green helpful hints out there.The finely sliced food will also cook evenly in a microwave, and a microwave uses less energy than a stove, and that's another fine slice of energy that you can save. + READ MORE

Indian Style Milk Toast By Tejal Rao IN Food & Health Jun 3 2009 Some of the world's very best dishes started out with a piece of leftover bread. And in our campaign to Save the Leftover Bread, we've touched on a few, like brown bread ice cream and spaghetti with crispy breadcrumbs. + READ MORE

Try A New Vegetable: Pheasant Back Mushrooms By Kelly Rossiter IN Food & Health Jun 3 2009 I missed my normal Thursday afternoon trip to the farmers' market because I had the beginning of a terrible cold. My daughter went in my stead and blithely announced that unless I had a specific request, she was only going to buy what she liked. It was fine, but I wanted to be sure to be at the Saturday market right when it opened to pick up anything I might have missed on Thursday. + READ MORE

8 Sweet Ideas for Egg Whites By Tejal Rao IN Food & Health Jun 2 2009 If you're making no-churn ice cream at home this summer, you're sure to be left with some egg whites. Don't get rid of them! Egg whites are versatile and the starting ingredient for all sorts of homemade beauty products like a hair mask. + READ MORE

Find Your Dinner at the Farmers' Market: Stinging Nettles By Kelly Rossiter IN Food & Health Jun 2 2009 I was first introduced to the taste of stinging nettles last spring when I bought some at my farmers' market and made a cream soup with them. I ended up making a really delicious risotto with them, but I should have saved some for medicinal purposes. + READ MORE

Preserving the Harvest: Rhubarb Mustard By Kelly Rossiter IN Food & Health May 29 2009 After such a successful foray into canning and preserving last summer, I've been looking for interesting things to do this summer. I was thinking about making my own mustard, when I came across this one using rhubarb, one of my favourite spring treats. + READ MORE

Make some Snickerdoodles for a Saturday Snack By Team Planet Green IN Food & Health May 29 2009 I will admit it: I made these cookies because I have never known what they are, only that they have the most fun name possible to say. And they can be made with ingredients that any baker will already have on her shelf, which is a definite plus. These crispy, chewy cookies have a serious cinnamon taste and a creamy flavour. + READ MORE

Seasonal Bread Puddings: Rum Raisin and Lemon Berry By Tejal Rao IN Food & Health May 29 2009 Some of the world's very best dishes started out with a piece of leftover bread. And in our campaign to Save the Leftover Bread, we've mentioned some of my favorites like spaghetti with crispy breadcrumbs and bacon fat croutons with a simple salad and a poached egg. + READ MORE

Tis Berry Season! Make a Vegan Blueberry Mousse By Sara Novak IN Food & Health May 28 2009 Don't you just wish it could be berry season all year round? Those little antioxidant laden jewels brimming with natural sweetness and loaded with nutrients. Instead of hiding them in sugary baked goods why not make a delicious vegan berry mousse with the berries as the front and center ingredient? Top the mousse off with a lemon crème. + READ MORE

Soup of the Week: Asparagus and Rice By Kelly Rossiter IN Food & Health May 27 2009 It was cold and rainy in my part of the world today and all I could think about for lunch was soup. It had to be made from what I had on hand in my kitchen, because I really didn't want to head out into the downpour. I decided on a broth kind of soup, rather than a cream soup, because somehow it just seemed to be more warming. + READ MORE