Hilary Meyer's Blog (Page 10)
Macaroni salad is one of those dishes that you just have to have at a Memorial Day gathering. The ingredients are cheap, it’s easy to make (and make a lot of) and has a wonderfully creamy texture and mild flavor that everyone loves.
But if you think your typical macaroni salad is harmless, think again. Right when you’re about to squeeze back into that bikini, good old macaroni salad will make that task a little more difficult. A typical 1-cup serving packs 370 calories and 22 grams of fat. Yikes.
Before you throw that salad into the swimming pool, know that you can enjoy that same 1-cup serving...read full post »
Ever heard of yonanas? It’s a one-ingredient frozen dessert made with ripe bananas that has the texture of soft serve ice cream without any added fat or sugar. Sounds pretty good to me, except that I’d have to purchase a $50 machine to make it and I’ve made a commitment not to buy single use appliances. But I am curious to try this wonder dessert.
With a little searching it appears as though you don’t actually need the machine to replicate this fruity soft-serve-like goodness. (You actually don’t need an ice cream maker to make creamy frozen yogurt either—your food processor does an excellent job of finely blending berries with yogurt. What about your blender? Although blenders can get a finer texture, blending thick frozen berries with yogurt is difficult. Air pockets form over the blade and you’re left...read full post »
Pork chops are one of my favorite meats to grill. They’re quick cooking and relatively cheap, but they haven’t always been so well received. The popularity of pork took a nosedive in the 1970’s because people were concerned about fat. To quell their fears, producers bred leaner pigs so the pork we’re eating today is much healthier (has less fat) than the pork you could buy 30 years ago. But this healthier pork a double edge sword, especially when it comes to lean cuts of meat like pork chops—good in that it’s healthier for us because its lower in fat, but bad in the flavor department. Fat helps meat stay juicy and flavorful when it’s cooked. Is there away to enjoy juicy pork chops with less fat? Yes! Follow these simple tips for cooking juicy pork chops every time:
...read full post »
Some people have a fear of snakes. Others are afraid of heights. For me, it’s spoiled food. I’m not claiming that this fear of mine is at all rational, but do I really need to be concerned?
There comes a time when everyone has to face their fears. And that’s going to start with a little digging into expiration dates. Do I really need to throw food away by the date printed on the carton? If not, how long do I have before it really goes bad? And what does “going bad” really mean? Is it unsafe?
Don’t Miss: 10 Rules for a Healthy, Safe Kitchen
Here’s what I found that may surprise you:
1) Expiration dates aren’t required
I assumed that there is a...
I have sensitive eyes. Or so I thought while furiously chopping onions on my cutting board to avoid the waterworks that quickly ensue. I cook a lot and since onions are the backbone of many recipes, I chop a lot of onions. Recently it struck me—with tears dripping down my face—that rushing blindly through my chopping, wielding a very sharp knife, was perhaps not a brilliant idea. That got me thinking about the best (and the safest!) way to chop an onion to avoid tearing up.
Recipes to Try: Onion Rings and More Easy Recipes with Onions
There are a lot of suggestions out there: Some people swear by holding a piece of bread in your mouth while cutting onions. Others say cutting them next to a candle or under running water helps. I’ll admit, I haven’t tried all the...read full post »