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Showing posts from January, 2010

How to Cut Brussels Sprouts, with Photos & Recipe Suggestions

People ask all the time, What's the best way to cut up Brussels sprouts? Is there an easy way? A quicker way? My answer, sorry, is that it depends. That's why I'm sharing four ways to cut Brussels sprouts. One method works best for cooking Brussels sprouts whole; another way works best for roasting and sautéeing; another for cooking quickly and lightly; still another for quick-cooking just the leaves. Step by step photo illustrations of each technique.
QUICK LINKSSkip Straight to the Right Technique

Buying, Washing & Trimming Brussels Sprouts
#1 Best for Cooking Brussels Sprouts Whole
#2 Best for Roasting or Sautéing
#3 Best for Cooking Quickly & Lightly
#4 Best for Cooking Just the Leaves

Some times, you look at a vegetable and wonder how in heavens to cut it up for cooking. Take Brussels sprouts. The baby cabbages may look like green golf balls but take a closer look, they're really tightly bound leaves surrounding a dense core.

(While we're at it, how do we…

Homemade Vegetable Bouillon ♥ Recipe

Today's vegetable recipe: How to make bouillon from scratch using fresh vegetables, a few herbs, lots of salt and a food processor. No cooking required! Keeps in the freezer for everyday use, makes a great homemade food gift.
In 2006, no-knead bread zoomed from blog to blog and oven to oven. Will the same happen in 2010?

Thanks to the always-innovative Heidi Swanson of 101 Cookbooks and author of Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking, I predict -- and dream! -- that all of us will dump those dusty cubes of bouillon straight-away into the rubbish because now we have something even better, bouillon made at home, fresh, convenient, frugal. Let's make this recipe for homemade bouillon the "recipe that flew across the world" in 2010!

(Word dancing: and yes, the word is spelled bouillON, not bullion or boolion or my own fumble-fingered spelling, bouillion. The word is pronounced [bool-yon] or [bool-yuhn] or in t…

How to Succeed with Weight Watchers & Win a Kitchen Scale

Sunday is the last day to enter to win a kitchen scale!
This week, I dusted off the tips and techniques I used in 2002 to lose 30 pounds using Weight Watchers, see How to Lose Weight with Weight Watchers.

I invited readers to share their best tips too and boy, have they, all to win one of my favorite Weight Watchers tools, a kitchen scale.

If you don't have a kitchen scale, head on over to the contest to enter to win, it's easy and there are five ways to enter!


WEIGHT WATCHERS RESOURCES
~ Weight Watchers recipes ~
(sorted by Weight Watchers points)
~ Low-Carb Recipes
~ Low-Calorie Recipes ~
from Kitchen Parade, my food column

~ Weight Watchers Recipes ~
(zero-point, one-point and two-point vegetable recipes,
including the famous Weight Watchers Zero-Point Soup Recipes)
~ Low-Carb Vegetable Recipes ~
from A Veggie Venture, my food blog about vegetables

© Copyright Kitchen Parade 2010


Quinoa Salad with Zucchini & Lemon ♥ Recipe

Today's grain salad recipe: Quick-cooking quinoa tossed with sautéed zucchini and brightened with lemon. Low carb. Weight Watchers 0 points. Vegan.
For anyone feeling less than svelte after the holidays, this easy grain salad pairs two of my favorite ingredients, quinoa (pronounced KEEN-wa) and zucchini (pronounced zoo-KEEN-ee). You might say that I'm 'keen' on quinoa and zucchini, yes? (Ha. I hear you groaning now.)

Quinoa is a high-protein grain. It's also lighter tasting and faster cooking. And easier to digest. Zucchini is available year-round, inexpensive and easy to chop.

Toss quinoa and zucchini together into a salad with a little lemon, whaddaya get?
A great refrigerator salad for dieters, high in protein, low in calories, easy to keep around
A lovely grain salad, low in fat and high in protein, easy to carry to a potluck, say

Honestly, this salad may not knock off your socks. It's not even a salad that people will look up and say, "Who made thi…