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Cooking

  • Strawberries are ready for picking at local produce farms

    With our warmer-than-normal temperatures in recent weeks, it’s no surprise that strawberry season has arrived just a wee bit earlier this year. Strawberries typically peak during May in the South and in June in the North.

  • Senior site menus

    Here are lunch menus for Brunswick County’s seven Senior Nutrition Sites for next week.
    Monday, April 16
    Sloppy Joe, corn casserole, green beans, fruit cocktail, hamburger bun/whole-wheat bun, beverage.
    Tuesday, April 17
    Turkey tetrazini, field peas/snaps, baby carrots, Mandarin oranges, whole-wheat bread, beverage.
    Wednesday, April 18
    Barbecue pork, baked beans, cole slaw, fresh orange, hamburger bun/whole-wheat bun, beverage.
    Thursday, April 19

  • Marinated grilled chicken and carrots is enhanced with feta cheese

    Unlike most other vegetables, carrots are available all year long. Related to the parsley family, with feathery green leaves and an orange root, carrots can be eaten either raw or cooked. Not all carrots are orange; some are purple, yellow, or even white in color.

  • Omelets with meat, veggies and cheese are not just for breakfast

    Omelets aren’t as difficult as they look. I’ve been making them for a long time and have enjoyed them for breakfast, lunch and even dinner.
    Fillings and toppings range from meats, vegetables and seafood to cheese and even leftovers.
    Since omelets take no more than a couple minutes to cook, the key is to work quickly while the egg mixture is setting.

  • Just like bacon, a little garlic goes good with everything

    “Tomatoes and oregano make it Italian; wine and tarragon make it French; sour cream makes it Russian; lemon and cinnamon make it Greek; soy sauce makes it Chinese; but garlic makes it good.”
    —Alice May Brock of Alice’s Restaurant fame

  • Authentic Creole or Cajun gumbo requires okra or filé powder

    The Spanish gave Creole food its spices, and also paella, which was the forefather of Louisiana’s jambalaya. Cajun cuisine is characterized by the use of wild game, seafood, wild vegetation and herbs.
    Bouillabaisse, a soup that came from the Provence region of France in and around Marseilles, played a part in the creation of gumbo.

  • Pork loin roasts can be easily prepared for the grill

    One of the most tender and juiciest parts of a pig is the loin roast, which comes from the area between the shoulder and the beginning of the leg.
    A deboned loin roast can be rolled and tied with string. Loin roasts with a bone tend to be juicier and more flavorful, but carving it can be a bit tricky.

  • The aroma of roasting chicken thighs, rosemary and oranges

    I am still amazed that I knew almost nothing about chicken thighs until I moved here more than 10 years ago. We ate a lot of chicken breasts and whole chickens, but I always thought the thighs didn’t have much meat on them. Not anymore! Now I can’t get enough of them. I can’t even seem to over-cook them. They always come out juicy and tender.

  • Rice is a natural convenience food: easy to store, ready to use

    Rice is a versatile accompaniment to almost any meal. It’s easy to store and is always ready to use; no washing, no peeling and no chopping is required.
    All varieties of rice can be grouped into three basic categories: long grain, medium grain and short grain.
    Long grain rice, slender and four to five times as long as it is wide, cooks into fluffy, separate grains and is most often used in entrées, soups and pilafs or even as a side dish.

  • Sweated onions, carrots and celery deliver a ‘trinity’ of flavor

    The simple trinity of ordinary vegetables, commonly called mirepoix, forms the foundation of a myriad of dishes. You’ve probably made it a thousand times without even knowing it. It’s one of the essentials of classical French cooking, but equally important in all cooking.