One of my favorite side dishes when I was growing up was acorn squash. My mother would bake it and then serve it with melted butter and brown sugar. Yum! In honor of National Acorn Squash Day, which is today, I thought I’d share information […]
Category Archives: Well Stocked Pantry
I first encountered the purple potato while at a business conference. The buffet lunch provided included baked potatoes medley, which included these deep amethyst curiosities. Then, recently, I received a book to review called Whole Body Reboot, which introduced me to the health benefits of […]
All paellas have as a base saffron rice, usually cooked with a sofrito made from tomatoes. Traditionally, paellas have seafood, but which kinds of meat — sausage, poultry, beef, seafood — depends on the region. I like making mine with Spanish chorizo, chicken and shrimp, with artichoke hearts. The next time I make one, I’ll share it on this blog!
I love Spain! It could be partly because it’s in my blood with my ancestors originating from the fishing port of Cadiz. And also because I love their attitude to life, family values, beaches, scenery and ever-blue and sunny weather. Then there’s…
Guest Clayton Jewell talks about Favorite Spices and Their Health Benefits Guest Clayton Jewell, professional personal chef, shares her favorite herbs and spices and their health benefits. Host Carma Spence and Clayton chat about a variety of of spices, what you can do with them […]
The very first commercial pasta plant within the U.S. was founded in 1948 in Brooklyn, New York. Many more plants were build over the next few years that the manufacturers and retailers decided create the National Pasta Association. This way they could pool their resources and help each other with issues in marketing and manufacturing. The NPA was founded in 1981.
But noodles got their start much, much earlier than that. In the 4th century B.C., pasta was eaten by the Chinese and was even mentioned in Greek Mythology. There are two notable figures who have been credited with the introduction of pasta. Marco Polo, who brought noodles from Asia to the Western world, and Thomas Jefferson, who brought the first “maccaroni” maker to America n 1789 and later invented a pasta machine of his own.
When purchasing young ginger at the local grocery store, you will encounter a fragrant, fleshy, juicy, pungent root that supplies a mild taste packed with spice. Mature ginger possesses a great deal of fiber and is dry, which creates a spicier taste than younger samples. Today, an increasing amount of cooks are using ginger to enhance the nutritional value of their dishes.