BY Lisa Davies | Sunday, Feb 23, 2014 8:00am |
Courtesy of the continued presence of the polar vortex, this winter has been all about comfort food. Pounded by snow and icy chills, I have felt obliged to make—and let’s be honest, eat—more than usual.
In the service of delivering said comfort food, my slow cooker has been used a lot this year, cranking out simmering stews and satisfying soups. However, slow cooking and indulgence don’t usually go hand in hand but the moist, gentle environment of the slow cooker is just the place to steam a pudding hence this delicious recipe.
This Slow Cooked Chocolate and Pear Pudding is gooey and indulgent and against a backdrop of wintry misery, deeply satisfying. Featuring a syrup that seeps through the sponge to make a brownie-like concoction, once served with a dollop of vanilla ice cream it is the perfect antidote to the winter blues.
BY Lisa Davies | Sunday, Jan 26, 2014 8:00am |
With people looking for more bang for their nutritional buck, ancient and heirloom grains have started to rise to prominence.
Five years ago, you would have struggled to find nutritious grains such as spelt, teff, kamut, chia seeds, buckwheat or millet, but now there is an amazing choice to be found on shelf as these super-foods find their time in the spotlight. Continue Reading
BY Lisa Davies | Sunday, Jan 12, 2014 8:30am |
Cauliflower is the new Brussels sprout.
You heard it here first. Unless of course you were listening to NPR in the last week and then you’ve heard it here second.
If this food-trend prediction is true, in 2014 we will become inundated with articles on how to deal with cauliflower’s white gentle white curds. From now on, the brassica will be liberated it from its soggy, boiled mush to become an exotic crispy, spicy, delight. You now have permission to eat cauliflower with reckless abandon.
BY Lisa Davies | Sunday, Dec 01, 2013 8:00am |
I hereby declare pie season officially closed.
We did not host this year (we visited some very good friends instead) but I still feel all cooked-out. And after a very pie-heavy Thanksgiving, I’m trying to give my body some reprieve by having at least a week’s worth of healthy eating before the onset of that next installment on the culinary calendar, Cookie Season.
This tasty and healthy Crunchy Brussels Sprout Salad is a snap to make. The sprouts are full of Vitamins C and A as well as folic acid and fiber which is all good stuff. The addition of pecans provides a seasonal twist and the combination of some good Parmesan cheese and a sharp dressing adds a bit of flavor.
BY Lisa Davies | Sunday, Nov 17, 2013 9:00am |
In a recent What’s for Dinner? column (and somewhat buoyed by a chill in the air and a glut of pie recipes,) I declared that pie season was officially open.
The early part of this joyously crusted season has concentrated on savory options such as chicken pot pie and spinach and cheese pie, but now, with Thanksgiving just around the corner, it is time to start thinking about sweet pies!
BY Lisa Davies | Sunday, Nov 03, 2013 8:00am |
In my official capacity I hereby decree that pie season is open!
Last week’s What’s for Dinner? featured a hearty chicken pot pie recipe and here is a spin on that—Spinach and Three Cheese Pie—a lighter vegetarian pie that can be served as a satisfying entrée.
This is my clean-out-your-fridge version of the classic Greek savory pastry, Spanakopita. Whereas it is traditionally made with Feta cheese and spinach, I used the variety of greens I had in my fridge.
BY Lisa Davies | Sunday, Oct 20, 2013 9:00am |
Chicken pot pie is one of the few dishes that gets a universal cheer in our house. Flaky, buttery, layers of pastry with creamy chicken in a bubbling sauce, with a just hint of thyme underneath. It is no wonder that everyone in my family loves it. Continue Reading