4.35 / 5 Stars | 177 Reviews
by Amy
“These homemade chicken nuggets are baked, not fried, and get their nutty flavor from wheat germ.”
Healthy Appetizers: Herbed Chicken Nuggets
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Author Archives: artislyfe
Healthy Main Dishes: Salsa Chicken Burrito Filling
Healthy Side Dishes: BBQ Corn
Wild Mushroom Pizza with Arugula & Pecorino
Make no mistake, this healthy pizza recipe is all about the mushrooms; lemon oil and arugula add just enough citrus and spiciness to accent without overwhelming. To that end, Sardinian or Tuscan Pecorino cheese (milder than Pecorino Romano) is called for, but other mellow grating cheeses, such as Parmigiano-Reggiano, will work.
Chile-Marinated Skirt Steak (Carne Asada en Adobo de Guajillo)
In this Mexican-inspired steak recipe, dried chiles are toasted, soaked and pureed to make a flavorful marinade. Toasting the chiles in a heavy, dry skillet is the key to unlocking their flavor (not just their heat). Look for dried chiles in the produce section of many markets. Serve with rice, beans and a green salad.
Pasteurization Is the Biggest Food Science Breakthrough We Never Think About — The 5 Greatest Breakthroughs in Food Science
If there’s one food science breakthrough that stands apart from the rest, it’s pasteurization, milk pasteurization to be specific. Its very adoption changed the health of our nation. To put it another way, in New York during the 1850s, fewer than half of all children born lived to see their 5th birthday, with tainted milk being the biggest cause of illness.
So let’s take a look at the story of how this taken-for-granted breakthrough came to happen, and the story weaves through not just Pasteur, but Macy’s department store.
maple pudding cake
There is a whole catalog of cooking devoted to what to make when you peer nervously into your bank account and find the balance lacking — one could even argue that the affordable preparation and dissemination of nutrients has always been the primary goal of cooking, before we got distracted by $700 blenders and organically milled heirloom cornmeal porridge (ahem, guilty as charged). Yet what better time to celebrate meals that don’t weigh heavily on our wallets than in the hours after our annual reckoning with the IRS? From the world’s cheapest protein (eggs, crispy, scrambled, smashed and omelet-ed with potatoes), to the most humble (beans, in soup, in curries, stews and chilis) to inexpensive cuts of meat, cooked and stretched forever (in tacos, over orzo, Jewish-style or in the heartiest of soups), most of the time when we’re talking about budget cooking, we’re talking, understandably, about dinner. But one cannot survive on stews and slops alone or at least one should not be expected to in the third trimester; somewhere it is written, or at least it is now.
I first came across pudding chômeur, or “unemployed person’s pudding,” one of the most popular traditional Québecois deserts, a few years ago and was intrigued. Like most classic desserts, there’s a story to go along with it, and it is said that it was created during the Great Depression as a comfort food by female factory workers with the kinds of ingredients that could still be found on the cheap — butter, cream and at the time, brown sugar although maple syrup has since become the standard. (Alas, less budget-minded here, but we’re going to run with it anyway.) A biscuit-like cake is dolloped into a veritable lake of maple syrup caramel, then covered with sauce, and baked in the oven until the cake puffs and drowns a little in this sticky mess, and it’s all exceedingly sweet and wonderful, especially with a dollop of tangy crème fraîche at the end to pierce through the sugar assault.
… Read the rest of maple pudding cake on smittenkitchen.com
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5 Things I’ve Learned About Cooking from My Scientist Husband — Life in the Kitchen
My husband, Tyler
My husband is a scientist — an MD/PhD, or physician-scientist, which means he’s spent the last 11 years in either a research lab or at the hospital. He’s smart, inquisitive, kind, and hard-working (and looks like a young Harrison Ford, but I digress).
He’s also an excellent cook, and over the years I’ve come to believe that the two are very much related. The same qualities and requirements that led him to a career in science are also what sparked his interest in cooking. His way of working in the kitchen, much like how he works in the lab, and the way he thinks about cooking have taught me a lot about how to be a better cook. Here’s what I’ve learned.
Can You Really Cook Salmon in a Dishwasher? — Putting Tips to the Test in The Kitchn
I’m a fan of simple home cooking and tend to stick to tried-and-true cooking methods, but my interest was piqued when I read that you could cook salmon in a dishwasher.
Salmon? In a dishwasher? It sounded way too good to be true and, to be honest, a bit of a scary endeavor, but I gave it a whirl to see what this unconventional method of cooking was all about! Is this a genuine good tip? Seems hard to believe!
Healthy Appetizers: Ceviche Self-Portrait
4.62 / 5 Stars | 41 Reviews
by big surprise
“A delicious shrimp ceviche recipe that only gets better over night! Bright and refreshing, with the uncommon addition of cucumber. Adjust the heat to your personal taste with a sprinkling of hot pepper sauce.”