.....Advertisement.....
.....Advertisement.....

Cooking

  • Trying to find different ways of incorporating peas into my meals

    I’m not really a big fan of peas, but I serve them whenever my wife has a craving, which is quite often.
    I always try to keep at least two bags of frozen peas in the freezer-one to satisfy my wife’s craving and the other for an impromptu ice pack when the need arises.

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, April 26
    Barbecue pork, baked beans, cole slaw, apple cobbler, dinner roll/margarine, beverage.

    Tuesday, April 27
    Chicken Parmesan/marinara sauce, pasta, vegetable blend, peaches, Italian bread/margarine, beverage.

    Wednesday, April 28
    Beef stew with vegetable, brown rice, blend juice, vanilla pudding, biscuit/margarine, beverage.

  • Grilled asparagus over rosemary sprigs is an aromatic treat

    In our area, fresh asparagus season usually begins around late March to early April and lasts until the hot summer weather begins, around June or July. Even though it’s available year round, it tastes so much better in the spring.
    Asparagus is also one of the healthiest vegetables to eat, containing essential vitamins and minerals and is low in calories. It can be grilled, roasted, steamed, boiled, stir-fried or used in many soups, salads and casseroles.

  • Empanadas, as an appetizer or main course, are flavorful and filling

    If you’ve never tried an empanada, you’re in for a real treat. Similar to Cornish pasties, Italian calzone, Polish pierogies and turnovers, these Latin American pastries have become extremely popular.

  • Not quite sure what cut of beef to buy or how to prepare it?

    How many of you have gone to the grocery store or butcher shop and picked up a London broil to bring home to cook? Ever wonder what cut of beef is it? I doubt if you’ll find it on a beef chart that shows the various cuts of beef from a steer.

  • Cabbage can be steamed, boiled, braised, stuffed or stir-fried

    While many of us will be having corned beef and cabbage this week in celebration of St. Patrick’s Day, myself included, I was thinking about the first time I can remember the aroma of cabbage cooking in the kitchen.

  • Enhance those spring salads with toppings of meat or beans

    If there’s one food that really captures the essence of spring, it’s salad.

    A salad is the perfect way to use up leftover grilled chicken or steak. You can also use different types of lunchmeat, such as corned beef, ham, turkey and tuna on your salad. I even like to add various types of beans on mine. Try making your next salad with a sprinkling of kidney beans, garbanzos or black beans for a great tasting and satisfying topper.

  • No-bake desserts require little time and minimal ingredients

    When you think of no-bake desserts, what usually comes to mind are pies, cakes and cookies that are made with ingredients that don’t require any baking.

    There are many other desserts that don’t need baking, such as ice cream, certain types of cookies and desserts made with fruits and/or cake. But the traditional no-bake types don’t use many ingredients and most require freezing or refrigeration.

  • My first taste of cheesy grits was served with red-eye gravy

    Before ever tasting shrimp and grits, I must admit I was more than a little bit apprehensive about it. Grits were something you only ate at breakfast with your eggs and ham or bacon, or so I thought.

    I love shrimp, whether it’s boiled, fried, sautéed, baked or grilled. But combining it with grits? “No way,” I said. Boy, was I wrong.

  • Today's popular casseroles could be referred to as 'comfort foods'

    How did casseroles get to be so popular? Although it seems they’ve been around forever, casseroles didn’t really attract attention until condensed, canned soups came on the market in the ’50s. The casserole was an American staple during the Depression, when families needed cheap, filling meals to put on the table.

    Do we only make casseroles because they are convenient? Is there really any reason to make a casserole?