Bright yellow, tart and tangy, lemons are one of nature’s most versatile, delicious and healthy fruits. They add a refreshing burst of flavor to any recipe. And since they’re available year round, lemons are an accessible and affordable ingredient. Nothing adds zest or intensity to a dish like a squeeze of lemon. You can easily brighten up the flavor of grilled foods by adding lemon juice to marinades. Or, for an added flavor boost, grill entire lemon halves and squeeze the smoky juice over your dish. Use a fresh, fragrant lemon for this Grilled Lemon Tofu with Carrot Cashew Slaw recipe. It’s guaranteed to brighten your day! Read more →
Tagged: angela shelf medearis
A sandwich is the perfect way to enjoy a simple, yet filling meal. If your taste buds are tired of traditional fare, it’s time to explore sandwiches from other cultures.
A modern Vietnamese bahn mi (pronounced BUN-mee) sandwich is a delicious melding of meat, Asian spices and other ingredients encased in a French baguette. It was introduced by the French to the people of Saigon in 1976.
Originally, the bahn mi consisted of buttered baguettes (which locals called banh tay—literally, “foreign cake”) and ham or pâté. As time went on, the sandwich took on a decidedly Asian flare. The Vietnamese version of the bahn mi sandwich came to include a variety of meats, including sardines, shredded chicken, grilled pork patties, barbequed meatballs, fried eggs and bean curd.
The banh mi, along with its unique variations, migrated to America along with Vietnamese families who fled the country in the 1960s and 1970s, during the war. They further enhanced the traditional bahn mi with ingredients found in their new home.
Today, a variety of bahn mi sandwiches are available, from barbequed pork to vegetarian tofu versions topped with marinated vegetables, spicy chili sauce, soy sauce or mayonnaise, encased in a warm baguette or a flour tortilla. If a Vietnamese bahn mi sandwich isn’t sold in your area, you can make them at home using this wonderful recipe.
My pantry is stocked with many amazing items—including baking mixes from Bob’s Red Mill. I love using Bob’s Red Mill products because of their high quality and versatility. Their mixes, flours and cereals are natural or organic, and they make many options for people following specialty diets.
One product I can’t do without is Bob’s Red Mill Buttermilk Biscuit Mix. It’s the perfect pantry staple—it will keep you covered for every meal, from breakfast to dessert. For family recipes, I keep Bob’s Red Mill Gluten-Free Biscuit and Baking Mix on hand because my daughter is gluten-intolerant.
This Berry Good Tart is simple and delicious—and either one of the mixes mentioned above can be used to make the crust. It’s the perfect way to showcase the best of summer’s berries.
The American Diabetes Association estimates that 23.6 million people in the U.S. have diabetes, but only 17.9 million people have actually been diagnosed. This means approximately 5.7 million people have diabetes and don’t know it.
Because so many Americans, including my husband, my mother, father, youngest sister and many of my other family members and friends are diabetics, I decided to collect 150 of my favorite, healthy recipes and create The Kitchen Diva’s Diabetic Cookbook.
While I’m not a diabetic, my family medical history provides a cautionary tale. Throughout The Kitchen Diva’s Diabetic Cookbook, I’ve prepared recipes suitable for the dietary needs of a diabetic, which are also satisfying for non-diabetics. I use these recipes when entertaining family and friends. Read more →
I love the whole retro image of making homemade bread. In my mind’s eye, I picture myself in dainty, flour-covered apron taking plump, golden loaves out of the oven. The smell of freshly baked bread perfumes the house, drawing my loving family to the table. Then, I’m snapped back to reality by the realization that I barely have time to sleep at night. Besides, home-made bread takes hours to make—or does it? Read more →
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