Spice control for real cooking

Real food spices in a market

Real food spices in a marketYou can’t make real food without spices. Period! Real food ingredients come in a naked state. That’s what makes them perfect. A blank canvas to paint your next meal, reflect your mood and custom-tease your senses. But you need a good method to store and use spices to unlock the full potential of spices in your cooking.

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Real food basics: Poached Eggs

Real food basics: Poached Eggs
Real food poached eggs on toast photo
Poached eggs on toast. As real as food gets.

Poached eggs are universally loved. Some would even call a perfect poached egg on toast comfort food. Poaching an egg free-floating in water is not hard, unless you hate your eggs wandering all over the pan, and don’t mind water on your toast. There are dedicated appliances for poaching eggs. I wish I had a dollar for each egg poacher bought around the world, and used only once. There are special little rubber tubs designed to poach eggs. Yet one more thing to clutter up your “what-the-heck-do-you-do-with-this drawer.” None are required for water-free, beautifully formed, poached eggs.

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Real food, one-pot pasta with shrimp and vegetables

Real food shrimp pasta photo
Pasta with shrimp and plenty of vegetables, all made in one pot.

Boxed macaroni and cheese is popular because it is quick and easy, all put together in one pot. It is also very unhealthy. I made this shrimp pasta in one pot, in about the same time it takes to make the boxed version, and it is full of real ingredients.

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Real food, fast: Couscous

Real food couscous imageWhen you hear food preparation described as “pour boiling water over (whatever), wait five minutes and enjoy,” I’ll bet your first thought isn’t healthy, real food. But there is a very real product that is prepared in exactly that way: Couscous (pronounced coos coos). It’s delicious, and, if you choose the whole-wheat version, packed with nutrients and fiber, with only trace amounts of fat and no sodium.

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