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How to Cook Every Single Whole Grain

It has been a while since I have posted, but I wanted to share this article I read that answers a basic question - how to cook grains. I know it can be a little scary, trying new things, but actually grains are like rice in that it is grain + water + time. This article tells you how much time for each, and how to get more variety in the healthy, whole grain area of your life, all in one spot. Thanks Sam! 

Bring 3 cups water to a boil over high heat. Add 1 cup amaranth, reduce heat to medium-low, cover, and simmer 20 minutes, until the liquid is absorbed.

Mushroom Mania

As a member of the United States Personal Chef Association I am often lucky enough to learn about wonderful things in the food world. At our conference in July, I discovered RI Mushroom Company and the White Horse Tavern in Newport, RI.

Bob DiPietro is a passionate mushroom farmer, in a rather non conventional farm. My chapter had the chance to visit his farm and we saw and learned a lot about mushrooms.... I wish to share  some of these things with you here. 

Mushrooms are not always grown in the dark or in manure.

Health Benefits of Pumpkins

Sometimes I have to give credit to others, and this was an article I wouldn't have written differently - hope you enjoy!

With summer officially behind us and October well underway, pumpkin is once again in season. Every coffee shop now offers pumpkin spice lattes, and you can expect to see the orange fruit (yes, technically it is a fruit) on porches, stoops and windowsills as part of seasonal decorations.  But while you might think of pumpkins as being overrated or an autumn cliche, they provide great health benefits, and you should take advantage of it while you can.

Spring is in the air

I love spring. Not for the flowers, blooming trees and longer days....those that certainly helps shake the winter blahs. I love spring for the new hope of produce to come.

Here in New England, the growing season is not as long as we would like, and the fall vegetables, well....they are getting old. Spring offers strawberries, fiddleheads and asparagus. We will soon see more locally grown greens, beans, and as summer ramps up, well ramps, but tomatoes, corn, beans, blueberries and a wealth of other wonderful fruits and veggies.

Seeds for good health

I will completely confess to borrowing an article today from Joanna Douglass - senior editor from Yahoo, whose information I thought was helpful and interesting (despite the repetition with smoothies and salads). I have added a few comments (in green) of my own and will share them with you below:

Spirulina, chia seeds, hemp powder—until recently those were things you found at crunchy health stores, or in murky-looking smoothies consumed by serious fitness buffs. Now they’re everywhere—in your muffin, on your salad (

Allergy Season and the Foods That Can Help

I wanted to write an article after recently learning that pineapple is a natural anti-histamine (a fighter of allergic reactions). Since pollen has been at an all time here in the Northeast, and perhaps where you live, I thought this could be a helpful topic to avoid the boxes of over the counter stuff that might make you drowsy while you may still need to fight all the fun symptoms of allergy season. Phew.....I stumbled on this article fromLivestrong.comand instead of re-writing something, I am going to borrow their information, with full credits to share with you:

Springtime Mocktails

Spring is in the air and the celebrations begin - anniversaries, weddings, showers, birthdays, graduations, Mother’s Day and more. Not to mention more entertaining with friends, golf games and the Kentucky Derby. Whatever you are celebrating this Spring, consider adding some fun libations to your menu.

A mint julep is great for the derby, but if alcohol doesn’t meet everyone’s beverage needs, there is more than water to quench your palate. Here are some festive ideas for your next get together....

March cooking

I am sorry to tell you that cooking was a bit boring this week....a Brussels sprout and anchovy pasta recipe off the back of the pasta box sounded good. Must admit though - it needed garlic! Anchovies, blanched Brussels sprouts and shallots tossed with olive oil and fettuccine - easy, pretty, and could stand a few toasted walnuts too. Or is that just me?

A fava bean mulligatawny soup from my Daily Soup cook book was delicious with garam masala, coriander, cumin, cayenne, cardamom, tomatoes, coconut milk and fava beans replacing the lentils.

Cooking Chef's Style - sauteeing through the masses

Another week, another set of recipes. This week we were very happy with our selections overall. A simplespice rubfrom Gourmet really added a lot of flavor to shrimp. The bay leaf was a nice touch to this coriander heavy dusting - which would be great on pork and chicken too.  The recipe makes a lot - so have a spare jar handy to store the rest, or cut recipe in half. Or more.....

We ate this withBrussels sproutssauteed with soy chorizo (original recipe called for ham) - delicious and better with age.

Continuing Cooking Trials

Back on track a bit this week - some really good recipes for my clients, including a beautiful pear and almond tart and deliciousscallop burgersscented with ginger and cilantro......
But this isn't about my clients....for once (I mean that in the best way - I take good care of my clients). This is about what the chef ate. Or is it? 

Well in our house this week, we had Halibut with an apple cider sauce fromWilliams Sonoma's Savoring Spain and Portugal Cookbook.

Yellow Onion and garlic are sauteed in butter, thickened with a little flour and a softened dried chile is added.

Recent Posts

How to Cook Every Single Whole Grain
Mushroom Mania
Health Benefits of Pumpkins
Sharp Knives and Hard Steel
Spring is in the air


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