Ok so this whole rebranding thing is causing a little chaos. With that said, hold on to your hats, this whole news thing is going away.
Emeril Going Primetime?
Nearly two years after leaving the Food Network, Emeril Lagasse may be back soon. He told ABC Action News that he’ll be hosting a Jay Leno Show-style variety program. “It is not the Food Network. It will be a major network and hopefully it will be a weekly prime time show… It will be more variety I will have a lot of my celebrity friends on. Musicians and chefs and it will be a lot of fun. We will cook a little laugh a lot and we will keep it energized. I plan on making the big announcement this week…” [via Food Network Addict]
GG hopes it’ll go better than Leno’s new show.
Easy fruit sauce
Shopping yesterday for pancake syrup I became frustrated. It seems like there are only two options out there, real maple syrup and syrups made from high fructose corn syrup and artificial flavors. Fortunately at this time of year that’s not really a problem with everything in season. This easy fruit sauce cooked while I made my pancakes on the griddle. How easy is that?
Start this sauce around 30 minutes before you start making your pancakes, waffles. The sauce also makes an excellent topping for ice cream.
Easy Fruit Sauce
Farmers markets are recession proof
What does $30 get you at a farmers market these days? A helluva lot.
Zucchini noodle disaster turned side dish
Courtesy: Vanessa Pike-Russell/flickr
You can turn a near kitchen disaster into something salvageable.
I attempted to make a paper thin zucchini noodle the other day. It was part of an experiment trying to find a new healthy noodle for my mother in-law (more info here). The prep was simple enough, trim the vegetable and peel the skin off. I then took my vegetable peeler and shaved the zucchini into thin strips. The strips were then tossed lightly in olive oil, salt and pepper and baked at 350 for 20 minutes at the most. Read the rest of this entry »
Canning at home
Shared via AddThis
Everyone keeps saying that I need to try canning, sounds like a weekend project.
Diabetes and low carb pasta options
Courtesy: kcgarrison_1999/flickr
My mother-inlaw was diagnosed with diabetes the other day. As expected she’s struggling with the diagnosis and her new dietary restrictions. As long as she has known me I’ve been a healthy eater and she’s now come to me for ideas, her first question deals with how she can still enjoy pasta safely.
It is okay to still eat pasta if you have diabetes, the key is portion control (see below)– but she, along with her doctor, want to cut it out of her diet as much as possible. The problem with pasta for my mother-inlaw and diabetics like her is the amount of starch/carbs in it. Your body turns those ingredients into sugar and as we all know, sugar can be a dangerous thing for diabetics. Diabetics are advised to eat low carb pastas if they are going to eat any noodle based dish and that’s a problem for me. I’m not a huge fan of manufactured, over-processed food that was developed in a lab. Nature knows best. Read the rest of this entry »
