Foods in Cooking
« Previous EntriesSeptember is National Papaya Month
Saturday, August 30th, 2008Fruit is known as “nature’s own desserts”. What a fitting name. Fruit is a delicious, sweet snack that is low in fat and high in vitamins and other nutritional value. Recent studies show that more fruit is eaten today than it was one year ago. Some of the most popular fruits include bananas, apples and [...]
Warming Up To Soup
Monday, July 28th, 2008Soup is definitely comfort food. It has the universal power to warm and nourish our souls as well as our bodies. As ancient as cooking itself, there is no other food type that is both simple and sophisticated, practical and transcendent.
Made from the simple act of combining a variety of ingredients in one pot with [...]
Cooking with Mushrooms
Monday, July 28th, 2008Mushrooms are quite the versatile vegetable, as they are eaten raw, cooked whole, sliced, diced, or chopped. When cooking with mushrooms, it never hurts to have enough tips under your belt. To get a few ideas on how to prepare your mushrooms, as well as use them to your advantage, consider the following suggestions:
* Sauté [...]
Cooking a Baked Potato is Not as Boring as it Sounds
Wednesday, July 16th, 2008Baked potatoes have been a popular side dish for many years. Besides being baked, the versatile potato can be boiled, slow cooked in a crockpot or fried. But, baking remains one of the most popular ways of cooking a potato.
Potatoes are baked in either a conventional oven or a microwave. They can also be baked [...]
Grapes
Saturday, June 28th, 2008In the Bible we are told that one of the first things Noah did when he emerged from the ark was to plant a vineyard and it seems that they were being grown in Egypt as long ago as 2,500 B.C. By the Roman Empire got going about a thousand years later grapes were being [...]
Let’s Hear It For Our Vegetables
Thursday, June 26th, 2008I don’t know why vegetables get such a bad rap. Our disdain for vegetables starts from early childhood and stays with most of us for a lifetime.
According to the Centers for Disease Control and Prevention, about 75% of Americans don’t eat the recommended five to nine servings of fruits and vegetables per day. That’s alarming, [...]
Cooking with Coconuts
Friday, June 20th, 2008As you browse the baking section of the local supermarket, you may encounter bags of grated coconut. There are so many different varieties to choose from, including angel flake, moist, sweetened, unsweetened, dried or desiccated, toasted or untoasted, as well a macaroon coconut. Below you will find the directions on how to make your own [...]
Fettuccine, In The Manner of Alfredo
Monday, June 16th, 2008Fettuccine all’Alfredo is among the simplest, yet tastiest pasta dishes. The ingredients are easily obtained and the procedure can successfully be carried out by even the most cooking-challenged of chefs.
First invented by the Roman chef after whom the dish is named, it consists of just pasta, parmigiano and butter.
You’ll need:
1 lb fettuccine
1/2 lb parmigiano reggiano [...]
Cooking with Sweet Potatoes
Sunday, June 15th, 2008Sweet potatoes are native to Central America and considered one of the oldest vegetables in history. When analyzing Peruvian caves dating back 10,000 years, it is shown that sweet potatoes fed the inhabitants of the past since prehistoric times. Throughout the years, the sweet potato has become an important ingredient in many Asian and Latin [...]
Bananas
Sunday, June 15th, 2008Although the first banana arrived in Britain in 1633 when I was very young bananas were in short supply. In fact my mother hadn’t eaten one since before the Second World War so it isn’t surprising that when they did return she went a little crazy and bought a whole carrier bag full.
For about a [...]