I first came across the spiralizer—that nifty contraption that quickly creates long strands of julienned vegetables and fruit—at a trade show years ago, well before the thing became a regular item in households. At that time, to be honest, it seemed like just another bulky item to add to my list of one-use devices that […]
Tag Archives: healthy recipes
26
Sep
Sep
I never thought I’d welcome fall as much as I do this year. See, I’m that girl that holds on to every last bit of daylight, sunshine, and heat from the summer, refusing to admit the seasons are changing as I freeze my butt off in flip-flops on a November morning. Yet here I am, […]
What’s Cooking at SRP?
Oatmeal Zucchini Carrot Morning Glory Muffins: A Whole Grain Treat Low in Added Sugar
12
Sep
Sep
Here we are, halfway through September, and I just realized I’ve gone the entire summer without a single post on tackling the bane of many a gardener’s season: the pervasive, prodigious, ever-so-fertile zucchini. Whether you’re a home gardener yourself or you have friends that grow, chances are at this time of the year you’re pretty […]
07
Sep
Sep
The first time I ordered a green papaya salad I was out to lunch with some coworkers. It was a hot summer day and a salad sounded good. But when it arrived, I was mystified…where was the papaya? The waitress explained that the white thin strips were the papaya. Hmm. It wasn’t what I was […]
05
Sep
Sep
It’s been a weird year for growing edibles in my part of the world. Between the hailstorms we had at the beginning of the season, midsummer cold snaps and atypical rain, and dicey air quality thanks to the many ranging fires, this may be the strangest growing season I’ve ever seen. Obviously a psychic fairy […]
What’s Cooking at SRP?
Buttermilk Fried Chicken: Elevate Your Summer Picnic with a Healthier Version of a Classic
15
Aug
Aug
Few foods are as American, or picnic worthy, as fried chicken. Yet most people never even consider making it at home. I get it. Deep-frying is daunting. It can be messy, smoky, and dangerous if not done properly. Plus picking up ready-made fried chicken at a store or restaurant is just so darn convenient. Outsourcing […]
What’s Cooking at SRP?
Fresh Figs and Ricotta with Thyme Honey and Cracked Pepper: An Easy, Elegant Ending to a Summer Meal
08
Aug
Aug
I grew up on a little island in British Columbia. Life there was, and still is, different than my life in the “real world” down here in Colorado. There they have a thing called island time, where everyone seems to just amble along without much rush. It sometimes drives my type-A personality bonkers, but nevertheless […]
01
Aug
Aug
I have an incredibly soft spot for a perfectly sun-ripened tomato, plucked fresh from the vine or market stall during peak harvest. To me it is the epitome of summer, and I am overjoyed now that we are really getting into that time of year, with all its colorful, sweet tomato bounty. Usually I keep […]
25
Jul
Jul
People ask me all the time why food at restaurants tastes so much better than what they cook at home. Besides the obvious fact that professional chefs are just better at cooking than most home cooks (it is their job, after all), one of the real secrets, I can guarantee you, is butter. Lots of […]
18
Jul
Jul
Like many people, I feel best when I obtain the brunt of my nourishment from foods high in protein and fat, rather than from carbohydrate-rich meals or snacks. Proteins and especially fats seem to keep me going far longer and leave me feeling energized, focused, and satiated without experiencing a need to eat again for […]
04
Jul
Jul
Ahhh, these long summer days call for celebration! I’m a mover, and I feel inspired at this time of year, when the sun is shining and the light stays around until well after the kiddo is down for the night, to see just how much I can fit into a day. Responsibilities on the back […]
29
Jun
Jun
Before I begin this story, I should tell you that I wrote a previous blog post about a Cuban Pork recipe that I discovered during a trip to Puerto Rico many years ago. It was February, and New York City in winter is a dreary affair. So my husband and I, being young and adventurous, […]
What’s Cooking at SRP?
Roasted Pepper Feta Dip: A Perfect Picnic Provision for the Fourth of July and Beyond
27
Jun
Jun
On busy workdays, and often not on busy workdays too, I’m a grazer, meaning I’m more satisfied snacking on little bites here and there than I am on full meals. This is partly because I’m frequently on the go, and sometimes stopping for a break, even to sit down and eat, can easily deflate my […]
What’s Cooking at SRP?
Sesame-Ginger Kale Salad with Oranges and Almonds: A Quick and Easy Side Dish with Asian Flair
20
Jun
Jun
Those of you who’ve been reading my posts for some time probably know that I’m an avid gardener, and I have been since I was a child. I’ve had a sense of food appreciation for as far back as I can remember, and from an early age I was able to discern the difference between […]
15
Jun
Jun
Ask Chef Phyllis So many stories are told of the dish prepared for Napoleon in celebration of his victory against the Austrians at the Battle at Marengo in June 1800. Legend or food history? Here’s the real lowdown! Though the French were victorious in the battle, as luck would have it, their food carts had […]
13
Jun
Jun
We’re all told we should be eating a diet rich in green, leafy vegetables. These foods, abundant in vitamins and minerals and low on the glycemic index scale, are tops when it comes to nutrition. And, fortunately, much of the population is finally understanding this, with many people now incorporating a host of additional “dark […]
08
Jun
Jun
Ask Chef Phyllis I know from your book, Udderly Cultured, that caprese salad and pizza are your first choices for fresh mozzarella. Can I put the fresh cheese I make in a casserole? Are there other uses for fresh mozzarella, which melts so well? Summer is coming, and life should be easier. To me, that […]
06
Jun
Jun
I’ve always loved horseradish, and the pungent kick it gives, as an accompaniment to something like a juicy prime rib or side of salmon. But it wasn’t until the last few years that I began thinking of it as anything more than just a condiment, with a limited scope of use. The more I’ve experimented […]
31
May
May
Ask Chef Phyllis I haven’t made stuffed cabbage in a long time, even though my family has been asking for it lately. It takes more than 2½ hours in the oven, plus maybe another hour preparing the cabbage leaves. Besides that, I only remember making it with canned tomato soup, which gave it an almost […]
23
May
May
Being a mother to a small child comes with endless opportunities to learn, grow, play, and experience a love that is incredibly unconditional. Over the years, I’ve noticed it also comes with a whole lot of germs. Of course, germs are everywhere, and regular exposure to them actually has the power to strengthen our immune […]