Whole grains are essential for good health. That you know. But in what form should you eat these grains? Does it make a difference if you consume them in their intact, whole kernel form, as with wheat berries, for example, or as a ground whole grain flour, such as ...Read more
Come summertime, onion marmalade is a condiment that I use in many dishes. My Seriously Simple motto is: Seek out maximum flavor and spend minimum time in the kitchen. Even though it takes some time to cook this marmalade, you will have it on hand for a variety of different dishes. It can take the place of traditional sauces, like ketchup or ...Read more
Roasting garlic and thyme in olive oil infuses potatoes with a heady flavor that makes a luxurious addition to these mashed potatoes. Purple potatoes make a delightful lavender mash, but you can use white potatoes if you prefer.
Roasted Garlic Mashed Purple Potatoes
Active Time: 15 minutes
Total Time: 1 hour
1 head garlic
1/4 cup...Read more
A big batch of frozen cookie dough was just what I needed to kick off the first of many summer holiday weekends. With plans to go to friend's house for a BBQ, whipping up a batch of homemade ice cream sandwiches was effortless.
As the cookies baked and cooled, I made a modified ...Read more
I would contend that strawberry shortcake is not only the best summer dessert, but also the best dessert for a summer party. Why? Well, beyond the obvious, juicy ripe berries, cool whipped cream and tender biscuits are basically a love note in the form of dessert. Plus, all the components ...Read more
Go outside your typical Fourth of July grilling menu this year with a bold, meaty, oven-roasted addition. I often describe prime rib as America's greatest gift to the world. Our beef is something special, and we should celebrate it as the true centerpiece of the dinner table every day (with Meatless Monday as the exception!). So ...Read more
Mr. Tidbit loves jargon, so he was delighted to learn that Pizzeria, the new line of Nestle's DiGiorno frozen pizza, represents what an article in Food Business News calls "premiumization," which it says means "upscale ingredients," no artificial flavors and preservative-free crust. The article quoted Nestle's CEO saying that "...Read more
Q: The sea grape trees are now covered with bunches of grapes waiting to ripen to their beautiful purple color. As children in South Florida, we would climb the trees to snack on the ripe grapes. Would you please share a recipe for the delicious sea grape jelly? I have also heard that the juice of ripe sea grapes can be added to salad dressing. ...Read more
The Insiders: A ThrillerCraig Hickman
Thrill, suspense, conspiracy, mystery, corporate corruption, and more clash in this new brand of thriller by New York Times bestselling author Craig Hickman. Untainted by political, journalistic, or legal manipulation and uncorrupted by fear or threat of retribution, The Insiders enthralls ...
MEATBALLS MADE EASY
We love meatballs, but they're time consuming to make. To the rescue: Gourmet Chicken Meatballs from The Original Brat Hans (www.theoriginalbrathans.com). The refrigerated line offers four flavors: Buffalo-Style, Pineapple-Teriyaki, Pesto Parmesan and Sweet Asian. The Sweet Asian, with its scallions and soy sauce, challenged...Read more
Your kidneys work hard every day to filter out wastes from your bloodstream. Unfortunately, an estimated 20 million Americans have impaired kidney function, and many don't even know it. Most people won't progress to complete kidney failure, but kidneys that don't work ...Read more
Desserts can be tricky for a Seriously Simple cook, especially as the temperature goes up. Making pie dough or baking a fancy cake isn't what I have in mind in the heat of the season. Quick and easy to put together, this ice cream pie answers the call for a decadent, delicious and easy-to-put-together dessert. Since you are buying the crust, ...Read more
Canned wild salmon is the base for these fast, delicious salmon cakes. Serve them over mixed greens or with sauteed bell peppers and a piece of toasty focaccia.
Pink Salmon Cakes with Cilantro Pesto
Active Time: 35 minutes
Total Time: 35 minutes
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
1 ...Read more
The farmers' markets here in Southern California are amazing; you can find dates, figs, guavas, kumquats, passion fruit, persimmons and pluots, but rarely do you see humble blueberries. I grew up picking and eating fresh blueberries every summer back in New England. Why, I wondered...Read more
Avocados are rich in healthy fats and a delicious addition to any dish. Wrapped between light lavash layers, with maple syrup and salt giving a hint of sweet-salty flavor, this healthy riff on a quesadilla will help keep you satisfied until your next meal.
The secret to this recipe is the ...Read more
Despite the fact we are entering one of my favorite, easy, and effortless breakfast seasons (fresh berries and yogurt, anyone?), I love any chance to work protein into my mornings. Egg bakes are perfect for a weekday meal, because they hold up in the refrigerator for a good five days. When ...Read more
Mr. Tidbit has a new nomination for the department of "How dumb do they think we are?" It's the new limited-edition BIG Ritz crackers.
Mr. Tidbit isn't sure exactly what advantages are inherent in a cracker that is about 2?1/2 inches in diameter instead of the regular 1?3/4-inch number, but he doesn't see any harm in it, either.
Such a great taste of fusion -- Peruvian superfood quinoa and distinctive aji amarillo chiles transform the traditional Italian salad of tomatoes and mozzarella known as Caprese.
The recipe here is from La Mar at the Mandarin Oriental in Miami, which specializes in Peruvian cooking. If you've never encountered aji amarillo, it is a bright-...Read more
A summer weekend usually means a zesty afternoon barbecue at our house but this year we're changing it up with breakfast (or brunch, depending upon his schedule). Omelets are easy to make for one or two people but take too much time for a bigger crowd. That's why I love making frittatas for groups. Best of all, you can make them ahead and serve ...Read more
This granita uses sweet, ripe melon for flavor, apple juice instead of sugar and a touch of lime juice to perk up the flavors. For a vibrant look, make with an orange-fleshed melon, such as cantaloupe, Charentais or orange honeydew. To make ahead, freeze for up to one week. Remove about 20 minutes before serving to soften slightly.
Melon & ...Read more