Variety comparisons and diverse culinary forms, such as juices or dried extracts, determine the nutritional value and physiological impact of plant-based diets on systemic health.
The microwave makes it much easier and faster to cook cubed potatoes, whether you want to prepare an entire potato dish in the microwave or add the potatoes to a dish to be baked, boiled or fried.
Read more →
Mashed avocados are good for more than just guacamole. Their creamy texture and rich flavor is perfect for making pasta sauces or even for use as a spread on toast, and if you start with the right avocado, mashing it is a cinch.
Read more →
Fire-roasted jalapeños have a complex, smoky taste that enhances salsa and other dishes with a richer flavor than raw jalapeños. Grilling jalapeño peppers instead of frying them is also a healthier, more piquant way to prepare a classic appetizer. A little preparation goes a long way when cooking with jalapeños.
Read more →
If you buy creamed corn from your local grocery, you miss the pleasure of making your own and eating a more creamy, fresh version of this classic dish. Make it straight-forward, highlighting the corn flavor, or add additional flavor with cheddar cheese, cooked onions, or coconut milk.
Read more →
Butternut squash is a pear-shaped winter squash related to pumpkins, cucumbers and melons. This squash has a hard, yellow-tan skin and yellow orange to dark orange flesh. Boiled butternut squash has a subtle nutty and sweet flavor, and offers you a wealth of vitamins, minerals, riboflavin and iron, notes "Bon Appetit"
Read more →
Juicy peaches make for a great snack simply eaten out of hand, or you can use the fruit in any number of dessert recipes, including pies and cobblers. Peaches provide a good source for vitamins A and C as well as fiber, the Clemson University Extension reports.
Read more →
When looking for a hearty soup that is both creamy and filling, potato soup can be a quick and easy way to satisfy your cravings. Although it is customary to peel potatoes before placing them into the soup to cook, consider a more rustic version of the soup with peels left on.
Read more →
Freshly grated orange rind gives off a strong citrusy aroma, and incorporating it into some recipes adds both fragrance and flavor. In particular, baked goods such as cookies, cakes and muffins often call for grated orange peel to perk up the flavor.
Read more →
Finding lumpy, protruding eyes on your potatoes can be disconcerting. The smooth, firm potatoes you brought home from the supermarket have started to sprout, and now have white, green, or purple protuberances marring their surfaces. The eyes are sprouts that can be planted to grow potato plants.
Read more →
Baking 40 potatoes at once for a big dinner or other event sounds like an intimidating task, but it's not difficult. The work and time that go into making potatoes remains nearly the same, whether you're making four or 40.
Read more →
Griddles are available in either flat electric or slotted stovetop varieties and both are considered a fast and generally healthy option for cooking. A study published in the "Journal of Food Science"
Read more →
Grapes originate from Central Asia and the Mediterranean. They grow on a woody vine in large clusters. The come in green, blue, red, black and golden varieties, the most common being the red. All dark-skinned grapes contain antioxidants that are beneficial for your health.
Read more →
According to EatPasta.org, a website from the National Pasta Association dedicated to providing interesting facts about pasta, more than 1.4 billion pounds of dry pasta was consumed in the United States in 2009.
Read more →
Like other cruciferous vegetables, cabbage is rich in fiber, vitamin C and beta-carotene. Unfortunately, boiling your cabbage may leach away some or all of these valuable nutrients, and cooking it in aluminum pots can cause it to release sulfurous compounds into your kitchen.
Read more →
With their small size and dark blue coloring, blueberries are a treat that you can harvest in the wild, from your backyard or from your nearest grocery store or farmers market. Blueberries contain two simple sugars -- fructose and glucose -- as well as a number of other vitamins, minerals and nutrients.
Read more →
The unusual shape and bright color of yellow crookneck squash make it a standout among summertime vegetables. Like its summer squash counterparts, zucchini and straightneck yellow squash, yellow crookneck is a low-calorie star, with about 20 calories per cup.
Read more →
Eggplant works in a variety of dishes, from grilled eggplant sandwiches to eggplant Parmesan. Cooking eggplant on the stove top in a skillet is a simple preparation method when you want to include the vegetable in stir-fry, on a pizza or in a pasta dish.
Read more →
Slice a pear however you like it, based on your recipe or fresh eating preference. While there is not necessarily a right or wrong way to cut pears, there are techniques you can use to make it simpler to get the most fruit. You want to remove only the core so you have all of the flesh left.
Read more →
Many consumers believe an orange is just an orange. Citrus growers often cringe at this misconception, given the number of varieties available in this class of fruit. Oranges are at the top of the citrus chain, both in terms of eating and processing for juices.
Read more →
Roasting corn in its husks keeps the kernels moist and plump by trapping steam that would otherwise escape and allow the corn to dry out in the oven. There's no need to remove the silks before cooking because they come off easily with the husks when you peel the ears after roasting.
Read more →