Articles tagged “Organic Cooking”

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

Emeril's Chicken and Carrot Rice Paper Wraps By Team Planet Green IN Food & Health Jul 31 2008 In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. + READ MORE

Emeril's Oven Roasted Broccoli By Team Planet Green IN Food & Health Jul 31 2008 In a large mixing bowl, toss the broccoli with the olive oil and Kosher salt. Place the broccoli on a large baking sheet and roast until golden brown around the edges and crispy, usually about 10 minutes. Serve hot or warm. + READ MORE

Emeril's Spaghetti Squash with Marinara Sauce By Team Planet Green IN Food & Health Jul 31 2008 Sprinkle the bottom of a large shallow baking dish with salt and pepper. (The halved squash should just fit in one layer.) Place the squash flesh side down in the pan and add enough water to come up about one inch. Cover tightly with foil and cook in the oven until squash is fork tender, 1 to 1 1/2 hours. + READ MORE

Emeril's White Bean Dip for Veggies By Team Planet Green IN Food & Health Jul 31 2008 Pulse all ingredients in food processor and blend until a smooth paste forms and transfer to a bowl. Serve with cut veggies such a carrots, red pepper strips, celery and mushrooms. + READ MORE

Meet Stephen Brooks By Team Planet Green IN G Word Jul 31 2008 Stephen Brooks grew up in North Miami, Florida and has been living in Punta Mona, Costa Rica since 1995. After an eye opening trip to Costa Rica, Stephen was inspired to make a positive impact on the planet started Costa... + READ MORE

Farmer's Market Dinner: Chanterelle Mushrooms By Kelly Rossiter IN Food & Health Jul 30 2008 I had so much Ontario produce this week that I was considering giving the farmers' market a pass. Then I got an email from Seth at Forbes Wild Foods letting me know that he would have fresh chanterelle mushrooms that afternoon. Needless to say, I made a beeline for the market. I was there so early that Seth had barely begun to set up his booth. I waited patiently and chatted while he put out his jars of preserves and his dried mushrooms. + READ MORE

Emeril Green Episode: Slow Cooker By Team Planet Green IN Emeril Green Jul 30 2008 How to get dinner on the table with everything hot, delicious and perfectly cooked isn?t a mystery in most restaurants. All it takes is a game plan and good timing. In this Episode of Emeril Green we'll meet Nadia.... + READ MORE

Emeril's Ropa Vieja By Team Planet Green IN Food & Health Jul 30 2008 Add the olive oil to a large, heavy pot and heat over medium-high heat. Add 2 teaspoons salt, broken bay leaves, crushed red pepper flakes and halved jalapeno and stir. Add the quartered onions, chopped carrot, cilantro, and mashed garlic cloves and stir again. Place the brisket in the pot, season with salt and pepper and add enough water to cover by 2-inches. + READ MORE

The Greenest Greens By Team Planet Green IN Food & Health Jul 29 2008 There's not a whole lot of green anywhere to be found during a typical Minnesota winter. This I can tell you first-hand. So when it comes to fresh produce, choosing locally grown food can take some creativity and flexibility, and must sometimes be considered in relative terms. + READ MORE

Emeril's Gumbo Ya-ya By Team Planet Green IN Food & Health Jul 29 2008 Put the hen, water, quartered onions, celery pieces, 3 bay leaves, 1 tablespoon of the salt, and 1 teaspoon of the cayenne in a large, heavy pot. Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the hen is tender, about 1 hour. Remove the hen, strain and reserve the broth. + READ MORE

Emeril's Crispy Fried Eggplant with Shrimp and Crabmeat Cream Sauce By Team Planet Green IN Food & Health Jul 29 2008 In a medium saucepan heat the olive oil and butter until butter is melted. Add the onion and red bell pepper and chile and sauté until vegetables are soft. Add the garlic and cook, stirring, for 1 minute longer. Add the flour and cook, stirring, until fragrant but do not allow the flour to brown. + READ MORE

Emeril Green Episode: Roux and You By Team Planet Green IN Emeril Green Jul 29 2008 You may think that roux is only used in New Orleans cooking, but it is actually used in many cuisines. It's the backbone of classic dishes like mac and cheese, roast beef and gravy and many soups and sauces.... + READ MORE

Emeril Green Episode: Souffle Success By Team Planet Green IN Emeril Green Jul 28 2008 Souffles take practice. But what if you keep on practicing, and perfection escapes you. Your cheese deflates, your desserts are dense.....It seems the oven door has slammed shut on your dreams. Aggie's a flop when it comes to souffles.... + READ MORE

Emeril's Cold Smoked Trout Souffle' By Team Planet Green IN Food & Health Jul 28 2008 Place 1 cup of the heavy cream in a sauce pan and bring to a boil. Place the remaining cup of cream in a medium bowl. Sprinkle the gelatin over the cold cream and stir to incorporate. Pour the hot cream over the cold cream and whisk to combine. In the bowl of a food processor combine the trout, shallots, parsley, chives and pepper. Process until smooth, about 20 seconds. + READ MORE

Try a New Vegetable: Zucchini Blossoms By Kelly Rossiter IN Food & Health Jul 28 2008 I didn't really know what to do with them, and the result was pretty lame. I have persevered over the last couple of years, but my family always looks askance when I come home with them. This year I finally got it right, perhaps because I actually searched out a recipe to make them instead of just trying to make something up. They don't last more than a week or two at the farmers' market, so now is the time to get them. You can keep your eyes open for squash blossoms later in the season. + READ MORE

Quinoa, an Ancient Power Punch By Jeannine Ouellette IN Food & Health Jul 28 2008 Whether you're dealing with wheat allergies or trying to boost the protein and cut the fat and carbs in your diet, Quinoa is a great grain to enjoy. Actually, this ancient South American favorite isn't, technically speaking, a grain, but a fruit. Either way, it offers a mellow nutty flavor and an easy 15-minute cooking time, and is widely available, often organic, and affordably priced. + READ MORE

White Bean Aioli By Kelly Rossiter IN Food & Health Jul 25 2008 Normally when you think of aioli you think of a garlicky mayonnaise like the one I gave you to serve with asparagus earlier this season. Mayonnaise is out of the question for the writers of Veganomicon so they came up with a version of their own using white beans. I love this kind of recipe, 10 minutes to make and packed with lots of flavour. You can make this dip a bit ahead of time to allow the flavours some time to meld. Serve this on crackers or bread, or use it as a dip for vegetables. + READ MORE

Little, Little Boxes By Megan Cohen IN Home & Garden Jul 25 2008 Micro-dwellings reduce the residents' ecological footprints to the tiniest possible minimum. The next time you're at a moment when moving houses is an option, think about the eco-impact of heading to a new place that has one or two bedrooms fewer than your current residence, or giving up some inches and slimming down to... + READ MORE

Emeril's Grilled Vegetables By Team Planet Green IN Food & Health Jul 23 2008 1 cup extra virgin olive oil 1/4 cup balsamic vinegar 3 tablespoons minced fresh Italian herbs, such as oregano, basil, marjoram and parsley 1 tablespoon minced garlic 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 pound yellow squash or zucchini, ends trimmed and sliced lengthwise into 1/4-inch thick... + READ MORE

Emeril's Grilled Sausages By Team Planet Green IN Food & Health Jul 23 2008 5 pounds assorted sausages (Seafood, Andouille, Merguez, Chicken, Pork) 1/2 cup olive oil Preheat a grill to medium-high.Cooking times will vary based on type of sausage but they are cooked through when pierced with a fork and the juices run clear. + READ MORE