Food
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Whole grains add protein to vegetarian mealsJan 15, 2014 4:30 am - Protein is the bugaboo of the vegetarian diet. The most common question I hear, tinged with anxiety, is: “Where do you get your protein?” The thing is, protein comes fro...
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Barley, Tofu and Spinach Salad with Miso DressingJan 15, 2014 4:30 am - 14 ounces firm or extra-firm tofu 1 tablespoon olive oil 2-inch piece fresh ginger root, peeled and grated 1 clove garlic, chopped 1 cup pearled barley, briefly rinsed 2...
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Ask the nutitionist: Learn to recognize your hunger cuesJan 15, 2014 4:30 am - Q. I want to lose weight, but when I get too hungry, I overeat. How can I tell when to ignore the urge versus when it’s time to eat before I’m too hungry? A. It’s not a...
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Start with celery for a healthy, crunchy saladJan 14, 2014 5:00 am - I know this will make me sound like some ultraserious dieter — which I'm not! — but I love raw celery. The humble celery stalk shines in so many ways, from a bloody mary...
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Have-It-Your-Way Celery SaladJan 14, 2014 5:00 am - 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1 teaspoon Dijon mustard Kosher salt and ground black pepper 8 ribs celery, very thinly sliced crosswise 2-...
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From the Food Editor: Are all apples created equal?Jan 14, 2014 4:45 am - I heard a report on NPR just the other day about a Canadian agribusiness that has developed, through genetic modification, an apple that does not brown when cut and expo...
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Dijon Mustard and Balsamic VinaigretteJan 14, 2014 4:45 am - 2 tablespoon plus 2 teaspoons Dijon-mustard ¼ cup extra-virgin olive oil 1/8 teaspoon xanthan gum 4 tablespoons balsamic vinegar ¾ cup slightly-thickened low-sodium ...
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Cook of the Week: Practice makes perfect for Glen Ellyn analystJan 14, 2014 4:30 am - It may be because he is an equity analyst by profession, but Elliott Papineau of Glen Ellyn, has a different approach to cooking. To Elliott, it is all about technique a...
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Sour Seeded Rye BreadJan 14, 2014 4:30 am - Leaven 200 grams bread flour 200 grams water 20 grams starter Fermented rye berry 100 grams whole rye berry 10 grams starter Water Dough 200 grams whole wheat flour 200 ...
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Lean and lovin’ it: Xanthan gum key to lean salad dressingJan 14, 2014 4:30 am - This month many of us will be swearing off fat and calories and signing onto salads. For many of my “less-than-lean” years a wide wedge of iceberg lettuce drenched with ...