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Life

Diabetes: Myths and Realities

October 19, 2015, by

Diabetes: Myths and Realities: What’s on the list and what’s off – With over 70 million people who have diabetes or are prediabetic, it touches many of us either for ourselves, family members or friends. Dr. Diane Krieger gives us useful eating and lifestyle tips. Plus a Dinner in Minutes that meets the American Diabetes

Slow Cookers: Not Just for Cholent

October 15, 2015, by

Slow cookers come in a variety of sizes and shapes. Most models are dishwasher-safe and quite easy to clean. If your conventional oven is full, a slow cooker can provide a wonderful alternative for long-cooking dishes such as stews and pot roasts. Autumn Vegetable Soup 8 to 10 servings This scrumptious soup from Valerie Kanter

Keeping it Cool

October 14, 2015, by

Ginger Pickled Salmon or Halibut 8 servings Ingredients: 2½ lbs. Atlantic salmon fillets or halibut steaks (about 8 slices) 1½ cups water 1½ cups white vinegar or rice vinegar ½ cup brown sugar, packed ½ cup ketchup 3 Tablespoons pickling spices 1 bay leaf ½ teaspoon dried thyme 6 thin slices of ginger 1 large Spanish onion,

Filling But Not Fattening: Dishes for Pesach

October 8, 2015, by

Many of us think that because we can’t have bread, rice, pasta or grains on Pesach, we need to stuff ourselves with starchy side dishes. Why not try a healthier alternative? Simply include lots of fresh fruits and vegetables when planning your menus. Creamy Carrot Soup 6 servings Simply dill-icious! Ingredients: 1 Tablespoon olive or

The Enlightening Olive

September 30, 2015, by

Fruit ripens and then we eat it, right? Not always. The ripe olive is hard, bitter and inedible. The olives in the jar we bring home from the store have undergone weeks immersed in a brining solution, a process essential to bringing out the unique taste and texture of the particular variety of olive. Similarly,

Potatonik Recipes

September 30, 2015, by

Norene Gilletz, OUcooking.org Columnist – The Flavor of Memory says: This ended up turning into an article…I guess the yeast in the potatonik batter made it “grow!” Read the background and recipes in my food column. Brian Mailman, OUcooking.org Columnist – Slow Food in the Fast Lane says: Potatonik is like a yeast-raised potato kugel.

Recipes with Noodles

September 24, 2015, by

Created in China (not Italy, as most people believe) noodles were an integral part of the Chinese diet. There are several kinds of noodles in Chinese cuisine, mien noodles (egg), rice noodles, wheat noodles and bean noodles. In northern China, wheat noodle are eaten more regularly than rice or rice noodles. Rice noodles are considered

Dessert Pizza Recipes

September 24, 2015, by

You have 10 seconds; name your favorite pizza topping. If you said onion or peppers or even mushrooms you fall within about 85% of the rest of the population of America in your choice. However, if like me, you answered chocolate or M&Ms or even raspberries, you’re thinking outside the pizza box and dreaming about

Chocolate Chip Cookie Recipes

September 24, 2015, by

My tips for making the best of the best chocolate chip cookies are to always, always, always use real butter (did I mention always?) and to be sure it’s room temperature when you use it. Margarine doesn’t taste or cook the same. Second, always use more vanilla than you think you should. I always add

Recipes with Ginger

September 24, 2015, by

Ginger, the plant, is that aromatic, pungent and spicy herb that adds a special zest to stir fries, cakes, meats and fruits and vegetables. Available year round, ginger is the underground stem, or rhizome of the ginger plant. Ginger as a medicine has been with us since ancient times. This hearty, tasty and versatile plant

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