Recipe courtesy of Chef Bren Ankrum – Culinary Editor Not only are sweet potatoes loaded with nutritious elements they are inexpensive, store well, and when cooked may be stored frozen or under refrigeration until future use. I found sweet potatoes at 39 cents a pound at one of my produce haunts and to get a […]
Guests love this meal. It is both visually appealing and unique to in that it requires little preparation effort and, with a little bit of attention to timing, cooks everything in one pot ready to dump onto a large platter and serve. The choice of ingredients is up for grabs as long as it includes […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a variation of a previous green chile and corn chowder published, with the difference being the addition of tomatoes, removal of the potatoes, heavy cream and milk, and substituting rice cream as the thickening agent. This version adds nutrition and reduces fat and calories […]
Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor Black-eyed peas are a Southern staple and as such may be used in many ways, straight up with a dollop of chow chow or pear relish, they become BBQ black eyed peas by adding a little Southern style BBQ sauce, or in the case of the […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor We recently hosted a dinner party themed around Mexican and Southwestern fare. The second course of the four course meal was a duo of soups referred to as “Fire and Ice”, because one was a spicy hot soup, roasted corn and green chile chowder, and the […]
Contributed by Donna Hargrove, D.O., Nutrition Editor Equipment Needed: Chef knife, cutting board, charcoal or gas grill, food processor or blender, fine grater or zester, measuring cups and spoons. Ingredients: 1 large or 2 medium purple skinned eggplant, whole ¼ cup tahini 3 poached garlic cloves, chopped
Recipe courtesy of Andrea Bogle – Contributing Cook Equipment/ utensils required: Chef’s knife, cutting board, grater, mixing bowl.
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Chef’s Knife, cutting board, flat iron grill, baking sheet Ingredients: ½ lb. or a full bunch of fresh asparagus
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl. Ingredients: 1 Cucumber about 4 to 6 inch, peeled and cut into thin medallions.
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, vegetable peeler, large salad platter. Ingredients: 8 oz. Tomato (beefsteak or other meaty, juicy tomato) 4 oz. cucumber (Peeled and sliced paper thin) 1 oz. sweet onion (Slice as thin as possible.)
Recipe Courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, measuring spoons, liquid measuring cup, small mixing bowl, and micro plane or other grating utensil. Ingredients: 1 bunch fresh asparagus spears (approx. 8 oz) 1/3 cup Greek yogurt 2 teaspoons fresh lemon juice 1 tablespoon fresh chopped chives 1/8 teaspoon salt […]