Sometimes called butter beans, Dixie beans, Hendersons or chads, lima beans grow in many colors around the world. However, we usually find them light green, if fresh or frozen – beige to white when dried. These delicate, starchy, buttery-tasting beans … Continue reading
There are two ways spinach is fun: The first is to watch an old Popeye the Sailor Man cartoon, the feisty, pipe-clenching fellow was created back in the 1930s to make little kids eat their despised spinach. They were taught … Continue reading
SATURDAY MARKET – You never know when you will be on the streets of China and looking for breakfast. You will wish you had this link with you. CINACIA – A whole lot of things about fingerling potatoes, recipes, history … Continue reading
Miso is not something most people make themselves. Much is involved in its careful preparation and aging. When do you use it? You could describe miso as an Asian, healthful, Worcestershire seasoner making most any savory dish richer, tangier, more … Continue reading
Like cottonseeds, which supply oil as well as fiber for cloth, flaxseed also does this, except its cloth is linen also called flax. A third function for flaxseed is its use in linseed oil necessary in the paint industry. Known … Continue reading
Granola and muesli are similar but importantly different. Both cereal foods are made with grains, fruits and nuts. However, granola is coated with oil and sweeteners then baked to assure a crunchy texture. Muesli is not baked and contains little … Continue reading
Pesto, an herb sauce for pasta, means “crushed or pounded,” and it is one of the simplest Italian dishes. It originated centuries ago in northwestern Italy, in the Ligurian section, where basil grows wild and abundantly. And, it wasn’t long … Continue reading
When I was a kid, the best thing we did with Spam® was grate it like cabbage, added mayo, chopped green peppers, a little onion, spread it on bread and called it a ham salad sandwich. Spam® is simply processed … Continue reading
They are called alligator pears, also butter pears, vegetable butter or midshipman’s butter, but we know them best as the avocados, Floridan or Californian. Yes, they come to us as mottled dark green or a smooth medium green, and they … Continue reading
Sold fresh, frozen or canned, green beans are steamed, boiled, stir-fried, baked in casseroles, even battered and fried. Called green beans, string beans, snap beans and haricot verts, they are related to pole beans, shell beans, pinto beans, black beans … Continue reading