Author Archives: artislyfe
Low-Fat Recipes: Cuban Beans and Rice
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4.2 / 5 Stars | 111 Reviews
by Chris Barila
“Kidney beans simmered with onion, bell pepper, garlic, tomato paste and rice. You can substitute black beans, if you prefer.”
Boiled Asparagus with Sieved Eggs and Caper Vinaigrette
It’s asparagus season! Here is a beautiful and classic way to serve them—quickly cooked in simmering water, drained, and sprinkled with a tangy caper vinaigrette and grated hard boiled egg. This recipe serves four, but you could easily double, triple, or quadruple the recipe. With more asparagus you could arrange them in a circle on a large platter for a dramatic presentation.
Continue reading “Boiled Asparagus with Sieved Eggs and Caper Vinaigrette” »
Boiled Asparagus with Sieved Eggs and Caper Vinaigrette
It’s asparagus season! Here is a beautiful and classic way to serve them—quickly cooked in simmering water, drained, and sprinkled with a tangy caper vinaigrette and grated hard boiled egg. This recipe serves four, but you could easily double, triple, or quadruple the recipe. With more asparagus you could arrange them in a circle on a large platter for a dramatic presentation.
Continue reading “Boiled Asparagus with Sieved Eggs and Caper Vinaigrette” »
Boiled Asparagus with Sieved Eggs and Caper Vinaigrette
It’s asparagus season! Here is a beautiful and classic way to serve them—quickly cooked in simmering water, drained, and sprinkled with a tangy caper vinaigrette and grated hard boiled egg. This recipe serves four, but you could easily double, triple, or quadruple the recipe. With more asparagus you could arrange them in a circle on a large platter for a dramatic presentation.
Continue reading “Boiled Asparagus with Sieved Eggs and Caper Vinaigrette” »
What’s the Difference Between English, Irish and Scottish Breakfast Teas? — Tea Essentials
English breakfast, Irish breakfast, Scottish breakfast … why are they served at breakfast, and is there really any difference between them?
10 Gorgeous Green Recipes for Spring — Recipes from The Kitchn
After surviving for too long on lots of hearty stews and rich potato dishes this winter, now that it’s spring all I want to eat are Fresh Green Things. Doesn’t matter in what context –– soups, sandwiches, salad, pasta –– as long as the green food is fresh and in season, I want to eat it all. All the time.
Do you have a similar feeling? Here are 10 recipes to try out whenever all these fresh green things are at your farmers market or grocery store.
How To Make Milk Kefir — Cooking Lessons from The Kitchn
Milk kefir is an easy sell for anyone who loves yogurt, which I most definitely do. Kefir is tangy, about as thick (and creamy!) as a smoothie, and full of those good-for-you probiotics we hear so much about. Think of milk kefir as drinkable, pourable yogurt. Even better, you can skip the grocery store and make it yourself right on your kitchen counter.