There is no need to follow a recipe. Make salsa to fit your taste.
by donR July 4th 2015
I watched in awe as Lili made real “salsa” with my daughter Rebecca during a gathering of her friends on Independence day. We’ve always said “If you make a mess, make a big one” And as you can see by the pictures, they made lots of salsa; for 9 families.
Two things struck me the most. Lili used no recipe, and never has. Then, as she added ingredients, she shared some Tips N Tricks which I’m passing on to you.
Many fast food restaurants and drive-ins offer salad as an alternative to high-calorie meals. If you look at the salad greens and veggies you’ll find that they are undoubtedly a healthy choice for many people. The USDA ChooseMyPlate.gov website suggests eating more leafy greens. But what about the dressing? Does it matter which dressing you choose? It depends… Continue reading →
Want to learn some “new” tips to make cooking easier? All you need to do is lead a class in the Senior Center then sit back and listen to all the ideas. Many in the class started cooking a half century ago when there were no microwave ovens, crock-pots or digital appliances. Many recipes and cooking shortcuts were passed along by family and friends. Here are five of their quotes. Continue reading →
This rice pudding was made with brown rice syrup. spiced rum and almond milk.
“In the old days” my family seldom let food go to waste. Day-old bread was used in bread pudding, milk toast or dried for dressing and breading. Yesterday we had more rice leftover than needed and I remembered how I liked my Aunt’s bread pudding. So…why not try rice pudding? Continue reading →
Trout can be simply baked, fried, poached, grilled or broiled. But the sauce makes a big difference in the taste.
Trout can be the center of a very budget-friendly meal, especially when caught by family members. More than that, there’s a feeling of pride by providing food for the table. With Washington State lowland lakes opening last weekend it is fitting to feature trout preparation and cooking. But don’t limit yourself to fishing for trout because farm-raised trout are available from the grocer year-round. Continue reading →
Egg drop soup is light, easy to prepare and nourishing.
Is Your Cupboard Filled with Cans of Soup? OK. Kids love chicken noodle, and alphabet soup. Canned soups are easy to store, require no refrigeration and are simple to prepare. However food that comes in a can tend to be more expensive, contain lots of salt, preservatives and hidden sugar. The nutritional value is questionable since we can’t tell if the food was canned at its peak ripeness. Read more as we share ways to make natural soup outside the can. Continue reading →
No kitchen is needed for hosting Sr. Center Cooking Classes. Table-top appliances are fine.
Monday’s “class” at the Senior Center gave us an opportunity to share ideas in a way that was fun, enlightening and ended with a healthy pizza feed. Whole wheat crusts, home-made sauce, veggies and sharp cheese improve nutritional value. You can do the same with your group Read more for lesson plans and recipes. Continue reading →
by don R (a substitution guide when using recipes with flour.)
Here’s a quick guide to selecting the right flour for baking.
When baking, it is important to use the right kind of flour. For many years we would buy the cheapest flour on the grocer’s shelf not realizing why our gravy was lumpy or the bread did not rise. But more importantly, it is critical for some people to avoid flour containing gluten. So, yes, the type of flour you choose makes a difference. Read more about different types of flour. Continue reading →
While using my electric wok during yesterday’s senior center cooking class I was reminded why I have a love-hate relationship with it. They can be wonderful tools or leave you with a soggy meal. Continue reading →