Steamed Artichokes

I have never had the opportunity to prepare or eat whole artichokes. So now that I have some, I’m ready for this new experience. In researching how to cook and eat these otherworldly looking vegetables. I learned many things I did not know about them. Did you know that an artichoke is actually the closed bud of a flower? Or, that you don’t actually eat the whole artichoke, just the heart, and scrape off the white flesh of the petal with your teeth? I love learning about these things! So apparently you can either boil or steam artichokes. Some people like to grill them after steaming, which I plan to try later. Here I’m going to show you how to … Read more…

Roasted Beets

So now I have these photo worthy vegetables taking up space in my fridge. I can’t let them go to waste. Hmm…what to do with fresh beets that you don’t have time to do anything with. Not that this would happen often or ever for that matter. I think I’ll roast them and keep them for later! Beets are great in a variety of things, including salads, spreads and dips. Heck, their not bad by themselves! Whole roasted beets can be kept for up to a week in the refrigerator. Then you can slice or dice them for whatever you want. Salad maybe? I found a recipe for beet hummus that I’ve wanted to try. ROASTED BEETS Preheat the oven … Read more…

Beautiful veggies

So, I had to get an image on my blog to represent what it’s all about. Flying around the store today in a bit of a hurry, I just started grabbing the most beautiful and interesting veggies that I could find. With the variety of colors and textures, they’re just fun to look at, aren’t they? We all have our favorites when it comes to the vegetables that our palate agrees with. What are yours?

Ghee!!!! I just like saying it.

So the latest addition to my cooking and diet is Ghee! Ghee’s origins are from India and Pakistan. Ghee has proven is more beneficial in cooking and healthier than butter. In cooking, it has a very high smoking point (485˚F) due to the fact that it does not contain milk solids like that of butter. This high smoking point makes it superior for baking, sautéing and frying. Butter reaches its smoking point around 350˚F. Some clarified butters come close, but top out around 475˚F. Ghee is healthier than butter because it is rich in butyrate, short chain fatty acids that are produced by bacteria in the colon. These fatty acids are known to improve digestion and reduce inflammation in the … Read more…

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