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(Updated March 2008 with many more ideas from bloggers for using hard-boiled eggs.) It's close to Easter, and all over America that means families will be boiling eggs until they are cooked hard and then dying them bright colors to go in Easter baskets. For years I just put eggs in a pan, added some water, and boiled them, often with mixed results. Imagine my surprise when I learned last year there's a right and wrong way to make hard-boiled eggs. If you use the correct method, your eggs will turn out perfectly every time, with firm yellow yolks, and no tinge of green or gray to the yolks.
I'm learning new things all the time as a food blogger, and this week I learned that shiny aluminum foil can really make it challenging to get a good photo of lovely baked salmon with pesto and tomatoes! I actually made this twice (the sacrifices I make for my readers!) and these were the photos that came out best. I hope it looks appetizing, because this was truly drop dead delicious when I ate it!
Welcome to anyone who started the South Beach Diet yesterday, and now you're trying to think of something more interesting than lettuce to eat for phase one! These chicken strips coated with almond meal (ground almonds) and parmesan instead of bread crumbs are delicious, plus you can prep them the night before, marinate all day while you're at work, and cook them when you get home."All the experts tell us to eat high-fiber vegetables. But which vegetables are high in fiber? Are all vegetables high in fiber? Aren't there low-fiber vegetables too?" So queried a reader recently, frustrated by nutrition advice long on principle and short on specifics. For those who follow a high-fiber diet or those wondering how to increase fiber in their diets (or even those who must avoid fiber in their diets), here's a quick reference list of the fiber grams for common vegetables. I hope it becomes a useful reference!
I think the most creative way of cooking is when you use leftovers that have been hanging out in the fridge and turn them into a new dish you really enjoy. Maybe this love of a leftover challenge is one reason I'm also prone to reinventing my favorite recipes, with slight variations based on the things I have on hand. One of my favorite kitchen gadgets, a tall narrow pot to steam asparagus. By today's standards, my kitchen is small. Whenever I peer longingly into beautiful new kitchens and wish mine were bigger, more open, more something, I think of my 70-something west-door neighbor who cooked and fed husband and six kids in the same space -- and once again feel content with my kitchen, just the way it is. Few kitchen tools are allowed a permanent home in my kitchen, especially tools that are single-purpose. But my commitment to an asparagus steamer started early in this vegetable recipe odyssey. On Day Three's Lemon Asparagus , I sang the praises of an asparagus steamer. By Day Seven's Asparagus Tapenade , I'd finagled a decent alternative using a 9x13 pan. By Day Seventeen's Ginger Asparagus , I'd rigged one up -- very inexpensively -- using a tall narrow pot from Target and an everyday expandable vegetable steamer. Now, upon the first asparagus sightings, I move this makeshift asparagus steamer from the back of a cupboard to the front, where it'll be easy to reach. Why? read more »
"I am so sick of broccoli!" complains my friend Tom. Like most of us, Tom eats the same three or four vegetables again and again. He's also losing weight with a low-carb diet. To limit his carb intake, he has eliminated high-carb vegetables like potatoes and winter squash from his diet. With this list of low-carb vegetables, I hope to inspire low-carb dieters with new vegetable options. Take a look at this list of vegetables, sorted low to high by net carbs -- what's new to you? read more »