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Cooking

  • Chicken Katsu is a staple of Japanese cooking and easy to cook

     If you’re looking for some great recipes that will also let you practice healthy cooking, you really can’t go wrong with many Asian food recipes. They really aren’t difficult to cook and most of them are extremely healthy.

    There are so many different types of Asian food recipes, you’ll never get bored with any of them. The ingredients are all basically the same: lots of vegetables, meats and rice. The spices are basically where they differ.

  • Roasted corned beef will remind you a little bit of pastrami

     Roasted corned beef will remind you a little bit of pastrami

    With an Irish background, I remember eating many traditional Irish dishes, especially corned beef and cabbage, which we always had on St. Patrick’s Day. But we liked it so much, we ate it quite often throughout the year.

  • Green pepper soup tastes like stuffed peppers without all the work

     It’s a satisfying meal that warms you up on a chilly winter day. Soups are good for you and, best of all, they are easy to make. Now that winter is here, soup is the perfect way to warm up after coming in from the cold evening air.

    Whether you choose soup or chili, these winter comfort foods can include whatever ingredients you like. I prefer to make my soups in large batches, leaving plenty for tasty leftovers. Everyone knows soups taste better the second day, anyway.

  • Old-fashioned recipes just like Grandma used to make

     

     

     

    Years ago (if you can remember back that far) when you were a child, do you remember Grandma spending all day in the kitchen, cooking those scrumptious meals and desserts that only she could make the old-fashioned way?


  • The aroma of fresh-baked bread is the perfect addition to any meal

     When it comes to meal planning, I don’t always remember to include a vegetable and/or beans and some kind of greens, like a garden salad, spinach, broccoli…something in the green family, and occasionally a pasta or starch of some kind.

    My wife can attest to this fact. On more than one occasion, I’ll tell her what fantastic entrée that I’m concocting and she’ll ask me, “What vegetable on you planning to serve with that?”

  • Pasta dishes should be simple and use fresh ingredients

    The major difference between pasta as served in Italy and pasta served elsewhere is that for an Italian, pasta is generally a first course, to be followed by a second course of some kind, such as meat, fish, vegetables or even a pizza.

    In other words, pasta is a part of the meal, but not the whole meal.

  • Dinner for two? Scale your meal planning down to size

     

    For those of you who are just cooking for one or two, don’t just settle for a sandwich (peanut butter and jelly?) or a bowl of cereal every night. Try out some recipes and experiment with what works best for you.

    I’ve been cooking for my wife and I for a while now, and I really don’t feel comfortable cooking for more than two to four people. My wife was used to cooking for the masses when our kids were growing up. With a little planning and some quick cooking, you can create healthy meals for you and your dining partner.

  • To many, the classic Caesar salad is the king of all salads

    This popular classic salad, including all the tableside showmanship by waiters when preparing it tableside, became a sensation in America back in the 1920s. It is widely accepted that Caesar Cardini, a restaurant owner and chef in Tijuana, Mexico, whipped up a salad from scratch with leftover ingredients for a gathering of hungry Hollywood notables.

    To many, including me, this is the king of salads. It was probably the first main coursesalad, and topped with chicken or fish, is truly a main course.

  • Taken in moderation, beer is a very healthy food

     Beer is not just for drinking at football games and happy hour; it can be a great addition to many recipes and accentuates the flavors of meat, breads, stews and even desserts.

  • Use rich, creamy risotto as a main course or even in soups

     Soups, casseroles and roasted veggies are great wintertime dishes. So why do we tend to just relegate them to a small portion of our plate, especially when they’re so filling? Why not feature them as a main course instead of focusing on the usual proteins and carbos? Protein can be served up in other forms, whether incorporated in the soup or casserole, or just providing a variety of cheeses and toasted seeds or nuts.