By Jason Karnosky •
October 20, 2009
For my edition of the learning to cook Blog, I am going to start with something super simple: Grilled cheese sandwiches, one the key staple foods of a child growing up in the Midwest.
But these culinary treats should not just be for moms and kids. Playing around with the recipe some can turn this classic into a work of art, and I would like to show you how.
(Photo taken by Dan Tentler)
Now this is not the first time the guilty pleasures of grilled cheese have been toted on this site. Kelly Best-Oliver spells out her enjoyment of grilled cheese and tomatoe shallot soup. Robin Shreeves also encourages grilled cheese and tomato soup in her Thrifty Thursday Blog from September 2008.
However, both these Blogs do not improve the process of making grilled cheese to improve taste. I like to think that Grilled Cheese sandwiches can be a real meal, an almost delicacy if you will. That is where I, Jason Karnosky–the working food journalist come in.
By Lucille Chi •
October 15, 2009
Going to a body and nutrition expert with my husband is one of the best things we’ve done for ourselves. What was the key take away? Warning! Turn Alkaline!
Turn Alkaline? Are we magicians? Well according to biochemists we are! You can change your body chemistry with what you eat!
Chemicals have seeped into foods, air, and water, which in turn lower our system’s ability to control the chemistry of our body fluids, increasing illness and chronic disease.
The sad fact is that most food consumption in the wealthiest nations has shifted from nutritious raw foods to low nutritional value processed foods and we need to shift it back. Now that our total biological terrain is at risk, we urgently need to do some clean up by shifting our body chemistry back to the raw, organic foods it was designed to function on as we’ve evolved.
Below I’ve listed out a quick list of the good foods (alkaline) to treat your body to often…
By Jessica Gottlieb •
October 5, 2009
Last week I was lucky enough to be invited by the Grain Council to join Bob Harper in a Yoga class.
Yes, I know, I won the jackpot on that one!
We had a few quiet moment with Bob before the yoga began, and he offered some very sound advice to the room. Bob is all about balance, and he talked about whole grains being an important part of everyone’s diet. I’ve never been much of a dieter, so much of the diet (to lose weight) talk is off my radar. According to Bob we should have six servings of grains a day, with at least three of them being whole grains.
By Gina Munsey •
May 20, 2009
Over the course of a lifetime, the average American consumes over 87,000 slices of bread. Yes, you read that correctly — eighty seven thousand. That’s more than a loaf per week per person, not counting the additional 5,000 hot dog buns and 12,000 hamburger buns each American devours in his or her life.
All that wheat calculates out to a lifetime grand total of 21,947 loaves and buns. The National Geographic Society’s Human Footprint project has illustrated this shocking bread obsession in a stunning visual (see the video clip below). In the words of my little brother, who is no stranger to wheatless ways, “That is a totally nasty amount of bread.”
There’s no argument that bread is an American staple. Amber waves of grain are, after all, an American icon. But we can’t live by bread alone. So what are some wheatless alternatives?
By Maria Surma Manka •
October 27, 2007
My Weekend Grub contribution isn’t particularly healthy for you, but it’s oh-so-good and uses one of those prolific garden ingredients that take over your yard anyway: zucchini.
Zucchini is a type of squash, typically green and best picked when it’s about 6 inches in length (although I’ve forgotten to pick mine early and they can end up as big as my calf). I like this recipe because you can shred the zucchini in the Summer/Fall,
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