Cooking Tips and Tricks

Shorter-length cooking hints

Beans: Ancient, Diverse, and Kinda Fun

Posted Mon, 12/19/2011 - 10:21pm

—by Roxanne Bergeron

Thousands of years....

That’s how long we’ve been eating beans on this planet. Thousands of years. And I mean the collective “we.” Beans are part of the foodways of countless cultures. From the bean in a medieval Epiphany cake to Cuban black bean soup to Indian dal to the bowl of black-eyed peas on a southern supper table on New Year’s Day, from the Old World to the New World, beans have been there for us. For thousands of years.

Cooking for one

Posted Sun, 04/18/2010 - 4:22pm
Featured resource: 
Green Leafy Vegetables
Molded Fruit Salad
Chili
Potato Soup
Garden Vegetable Mix
White Sauce Mix
Fruit Juice
Curry Powder Mix

—by Marcella Jerome

With an emphasis on eating healthy (read fruits, vegetables, nuts, and grains), cooking for one can be difficult. Using homemade mixes and garden-fresh produce goes a long way to meeting that goal when time is at a premium and I’m hungry as I walk in the door or I’m rushing out in the morning. The approaching warm weather can only add to the frustration. Over the years I’ve found many recipes that I like and that work well to cook in larger amounts and freeze or put on the shelf for another time. Click on the recipes above to see some of my favorites.

[Marcella Jerome is a home economist with a longtime interest in the art of food combinations and nutrition.]

Cooking Hard-boiled Eggs

Posted Sun, 06/01/2008 - 5:00am

Do you have trouble peeling your hard-boiled eggs? Age is the key. Fresh eggs are difficult to peel. Make sure your egg is a couple of weeks old before you try boiling it.

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