This article courtesy of Donna Hargrove, D.O., FACOG, Nutritional Editor Nutrition Factoids: Olive oil is a complex compound made up of fatty acids, vitamins, microscopic bits of olive and other water soluble components. Its primary fatty acids are oleic and linoleic acid. Oleic acid is monounsaturated and makes up approximately 55-85% of olive oil. Linoleic […]
Introduction by Chef Bren Ankrum –Culinary Editor A few years ago my wife, Donna, and I had the pleasure of visiting Italy, specifically the Chianti area of Tuscany near Florence or Firenze as it is called in Italian. We stayed in a wonderful two story house situated at the edge of a family vineyard. We […]
Article by Chef Bren Ankrum – Culinary Editor Grilling outdoors is very popular in the area in which I live, the West Coast of Florida. We have an abundance of seafood, fish, and the availability of grass fed beef, and cage free chickens, all of which may take on unique flavor profiles when grilled, smoked, […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, whip or fork, medium mixing bowl, medium non stick sauté pan. Ingredients: 3 Eggs whipped to smooth (Preferably free range and high in Omega 3) 1 ear of roasted corn kernels removed from cob 1 small green chile chopped small dice
What is butter? Butter is one of the most highly concentrated forms of fluid milk. Twenty liters of whole milk are needed to produce approximately two pounds of butter. That leaves about 18 liters of skim milk and buttermilk. Commercial butter is 80-82% milk fat, 16-17% water and 1-2% milk solids (curd), so it is […]
Original recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Stock pot, chef’s knife, cutting board Ingredients: 4 Skin on chicken thighs 1 qt. vegetable stock 2 cups chicken stock
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, whip or fork, medium mixing bowl, small non stick sauté pan. Ingredients: 2 Eggs whipped to smooth (Preferably free range and high in Omega 3) 2 Whole wheat tortillas 1 oz. mushrooms baby portabellas chopped 1 onion leaf chopped 2 oz. […]
Original recipe courtesy of Weightwatchers and has been modified using re-hydrated and cooked dried black beans, cane sugar and several other ingredients to make them more fudge like. Equipment/ utensils required: Blender or food processor, baking pan, mixer, double boiler, and spatula. Ingredients: 2 spray(s) cooking spray, flour variant or a misting of olive oil […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Medium or large stock pot, immersion blender or food mill, chef’s knife. Ingredients: 12 oz. lamb shank cut to a steak with bone left in or two 6 oz. shanks 2 oz. sweet onion (about ½ a large onion) 3 or 4 cloves […]
Recipe courtesy of Beverly Bryant – Contributor Equipment/ utensils required: Roasting pan, sauté pan, measuring cups, chef’s knife. Ingredients: 1 box dry whole wheat linguine 24 little neck clams 1/4 cup olive oil
Posted by Donna Hargrove, D.O., FACOG – Nutritional Editor Nutrition Factoids Is coffee the biggest vice or best health advice? Few food substances have been studied more than coffee. Since Americans consume so much of it, the latest research regarding it’s affects on your health is helpful to know. But before we take a look […]
Donna Hargrove, D.O., FACOG – Nutritional Editor Eggs have gotten a bad reputation in connection with heart disease due to cholesterol and many people have dropped them out of their diet, despite their good taste, value, convenience and nutrition. New research from the USDA shows eggs are lower in cholesterol than once thought. One large […]
