Food Blog Dot Com is written
by Lin Ennis, a writer passionate
about good food, healthful
food and food as medicine.
A hack, in today’s parlance, is something that makes life easier, whether a shortcut or a new idea. Here are a couple of my favorite kitchen hacks. Odors: Hate the lingering smell of onions and garlic on your hands after some food prep? You can buy one of those fancy pieces of stainless steel shaped like … Read more
Half an hour before lunchtime I got a hankering for split pea soup. That’s usually a day or at least a half day recipe in a Crock Pot, but I figured I could do it in the pressure cooker in half an hour. Wash the peas (2 cups) and put them in the pot with … Read more
My new favorite soup was inspired by a chef from whom I gathered the idea of bulking up hearty, traditionally creamed soups with compatible vegetables that will not overpower the flavor focus, thus eliminating the need for butter and heavy cream (delicious though they are!). When I got a coupon for asparagus at $2.49, while … Read more
NO BREADING – NO FRYING – DELICIOUS Eggplant fruit always look so beautiful in the grocery store–deep, rich purple, almost black, the color of royalty and ‘please pay attention to me.’ But what do you do after that? I taught at a private boarding school in Moab, Utah, in the 70s. Students and (mostly male) … Read more
After my ode to Napa cabbage (my first post), a correction is in order. I went on and on about Napa cabbage. I talked to friends about trying it. When I bought one last week at a different supermarket, it rang up as Savoy. I said, “I thought that was a Napa.” “No it’s savoy!” said Jeanie, … Read more
haven’t been a big fan of making wraps at home; though, wraps are often one of the most healthful choices when eating out. The main reason I didn’t stick with buying the huge flour tortillas and wrapping food in them is their calorie load often compared to that of bread while their ingredient content (white … Read more
When my friend Kate and I scheduled a meeting over lunch at my house, she said, “Let me bring lunch. I’m a real foodie.” Knowing I am a vegetarian, she brought quinoa-stuffed acorn squash and an elegant salad. As she laid things out, I learned she was a lifetime member of Weight Watchers. (That means … Read more
Intending to roast more red peppers, I picked up three very large ones at the market for $1 each, day before yesterday. They looked so lush and inviting on the kitchen counter, my partner suggested we have stuffed peppers for our special Friday night dinner. That’s how yesterday’s lengthy post came about…I was thinking peppers. … Read more
Vegetarian stuffed peppers are often stuffed with rice, and I’ve made them that way many times. However, I’ve switched to using MorningStar Farms (MSF) Burger Crumbles – a low-fat, pre-cooked substitute for ground beef. To bind the meatloaf-style mixture together, you can use egg or cheese. Egg makes it taste more like meat, but only … Read more
Bell peppers have been on sale lately. When any color but green is 99¢ or less, I buy them. Red peppers are more expensive than green ones because they’re, well, not green! Green peppers are red peppers that aren’t ripe yet. (I can think of very few foods we intentionally eat in a not-yet-ripe state!) … Read more