You know that expression “it’s a heart attack on a plate”? Maybe it’s not a real expression, but I always say it to describe something that is full of fat other delicious things that will clog your arteries and kill you sooner rather than later. Well this soup recipe that I’m sharing today is kind of the complete opposite. It’s like “a heart protector in a bowl”.
I have three favorite cholesterol lowering foods – oats, beans and barley. Sure, there are other good things to eat for heart health, but that trio contains some of the highest sources of soluble fiber, which is the kind that lowers your cholesterol. Soluble fiber is also great for reducing your appetite because it fills you up for longer, and slows down your digestion a bit, and it helps keep your blood sugar more stable. Continue Reading..
First things first – Happy New Year dear reader! I hope 2014 is full of good health, much happiness, amazing adventures, and of course, great food! I’m sure a little extra cash wouldn’t hurt either 🙂
So happy it’s January, because it’s the longest, coldest, darkest, most never ending month of the year, only to be followed by February which is … Oh yeah, more of the same. There is nothing so wonderful as typing on my computer while wearing fingerless gloves! Said no one EVER. Thank heavens for whomever (or is it whoever) invented soup, because it’s the one thing that keeps me warm all winter long. This one’s my/our very favorite soup of all time, so I’m excited to share it with you. Continue Reading..
Good Luck Foods: What will you be serving to get the New Year started with a little luck?
Hmmmm… Good luck foods… I have to admit, this month’s Recipe ReDux challenge had me stumped. With the exception of my husband’s insistence on watching at least a few episodes of the Three Stooges marathon (what is it about guys and the Stooges?), New Year’s eve is usually different for us each year – some years we’re home with no agenda, other years we’re with friends eating potluck or Chinese, and occasionally, we’re out to a nice dinner at a restaurant. Short of the usual midnight champagne toast, we don’t have any food traditions. New Year’s day is always spent taking down the tree and Christmas decorations, so it’s usually a grab what you can kind of a night. Crazy, but I honestly never thought about eating a certain food for good luck in the New Year. Continue Reading..
How was your Thanksgiving? Hope it was happy, and full of warm family memories, and just enough food. Chances are you’re still finishing off the left overs, but just in case you aren’t, or you’re just sick of cooking and need a break from turkey, I thought I’d share one of my newest favorite soup recipes. I pinned this from Food & Wine earlier in the fall, and it was an immediate hit with everyone in the family. Continue Reading..
I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time and all opinions expressed about California sweetpotatoes are my own.
I mentioned in my last post that sweetpotaotes are kind of a staple in my house. In fact, they are my favorite vearch –vegetable that’s also a starch. (Before you start googling vearch, it’s really a made-up word, so you won’t find it). Other vearches include white potatoes, corn, peas, and most winter squash. In a dietitian’s world, they all count as a starch because they are higher in carbs and calories than regular vegetables. However, I give sweetpotatoes extra points, because they are full of vitamins, minerals, antioxidants, and fiber- more like vegetables. Continue Reading..
We’ve been under a blizzard warning for the past 24 hours here in Boston. The snow has finally stopped, but roads, airports, and public transportation are still shut down, as they have been since yesterday afternoon. Oh, the joys of winter in New England! I’m sure one of these days when I live someplace really warm, I’ll look back and laugh… Continue Reading..
Several years ago, I took a series of cooking classes at an adult education center, which featured local chefs from the Boston area. One of my favorite classes was taught by Marjorie Druker, chef and owner of The New England Soup Factory, not only because I loved the soups she made, but also because of her wonderful personality, and all of the fabulous cooking tips she shared with us. When I stumbled upon the New England Soup Factory Cookbook at a bookstore a few years later, I knew it would be a staple in my kitchen. Continue Reading..