Archive for March, 2008
Pasta Through the Years
Sunday, March 16th, 2008One of the most remarkable things about pasta isn’t just how long it’s been around. It’s that, plus the fact that it has changed so little over the hundreds, or perhaps thousands of years that it has been made and consumed. While the ancient Greeks and Romans undoubtedly made and prepared pasta differently than is [...]
History of Pasta
Sunday, March 16th, 2008Where you place the origins of pasta depends a great deal on how you define it. There is evidence that the ancient Etruscans prepared a wheat and egg paste, but it was baked not boiled. Does that count? There are artifacts from a period 3,000 years ago that look remarkably like pasta dies and extruders. [...]
Frugal Kitchen
Wednesday, March 12th, 2008Being frugal often gets a bad rap. We live in such a culture of waste where those who want to save are sometimes looked down upon. But why should we waste our hard-earned money and resources. Being frugal is not only an economic issue, but can also help save the earth from the environmental stress [...]
Explore Ancient Greek Cooking
Tuesday, March 11th, 2008Have you ever wondered what was eaten during the ancient times of Greece? Below you will find a couple of ancient Greek recipes to share with family and friends when looking to explore cuisine from the past. It is also interesting to see how prominent honey was as an ingredient during this time period.
Ancient Honey [...]
Parsnips
Monday, March 10th, 2008As part of the same family as the carrot, the parsnip is a root vegetable that carries a resemblance, but is much stronger in flavor. Just like carrots, the parsnip hails from Eurasia, which has been noted as a food eaten during ancient times. Until the potato found its place in the kitchen, the parsnip [...]
Keeping Your Refrigerator Tidy
Sunday, March 9th, 2008If you intend to spend any time at all in your kitchen, one of the first things that you have to remember to do is to keep your refrigerator clean and presentable. Not only does your refrigerator keep your food cold, but it also helps you organize your foodstuffs as well. Take some time to [...]
Kitchen Shortcuts for Busy Cooks
Sunday, March 9th, 2008Let’s face it, most people just don’t have the ability to spend a lot of time in the kitchen after a long, hard day. When speeding things up is the plan, there are some excellent shortcuts cooks can take to make meals that keep them coming back for seconds.
Some of the best ideas for hastening [...]
Healthy Snacks That Won’t Wreck A Diet
Saturday, March 8th, 2008Snacking might be the number one enemy of a New Year’s resolution to eat better, lose weight and get healthy. But, snacking is an important part of tying you over in between meals. So, the question is, can you have your cake and eat it, too? Absolutely! You just need to snack smarter.
Fortunately, there are [...]
Healthy Meals that are Faster than Take-out
Friday, March 7th, 2008On the surface, take-out foods often seem like the faster, easier choice. But, are they really? When you think of the time involved in ordering, waiting for the order and then driving to pick it up, chances are you very likely could have made a much healthier, and tastier, dinner at home.
Think that’s not possible? [...]
All About Almonds
Friday, March 7th, 2008Native to southwest Asia, the almond comes from a small deciduous tree that reaches heights of four to ten meters tall. Young shoots appear green in the beginning of growth, transforming into a purple shade when coming in contact with sunlight. The second year, they are gray. White or pale pink flowers grow on the [...]