Broccoli is (le sigh) a common green vegetable. For people who are unfamiliar with food, it’s a safe vegetable to cook. As a premier healthy vegetable, it’s more likely to be dropped in everyone’s shopping cart. A carnivore restaurant includes it in their vegetarian menu. As a home cook, I walk pass it in the grocery store, because there are exotic vegetables to discover.
A few weeks ago, I was invited to a “Blues Crawl, a blueberry-theme dinner. The evening started with a Blueberry-Jalapeño Margarita from The Arlington Club. Then we proceeded to tasting Blueberry Tamales from Fonda Chelsea Restaurant. The main course was Blueberry-Coffee Rubbed Skirt Steak served with Tomato Confit and Mascarpone Polenta from The Delicatessen. The evening ended with LAVO NYC’s Blueberry Semifreddo with Essential Blueberry Sauce. All the savory dishes brought out blueberries’ tart and juicy flavor without tasting similar to a dessert.
#SmoothieNumbers 23: Raspberry Apple Cider’s flavor remind me of a warm day in autumn. Use any type of apple, such as a macoun or granny-smith, in this sweet and slightly tart drink. Read more
#SmoothieNumbers 23: Blueberry Coffee is a refreshing drink with anti-oxidant blueberries and cold-brewed coffee. It’s an energizing drink to enjoy before running outside, on a treadmill, or a cardio workout.
Here’s a typical weekday situation: A recipe calls for rice. There’s only 30 minutes for dinner. Healthy brown rice takes 45 minutes, and unhealthy white rice is 15 minutes to cook. When it comes to time, I’m guilty of choosing the latter. I have tricks for using grains in weekday meals, such as doubling the requested amount and storing the difference in the freezer, or cooking slow-cooking grains—such as barley and farro—on weekends.
One of my favorite healthy and quick-cooking grains is whole-wheat couscous. Quinoa is another favorite, but the rinsing process is time-consuming. My recent discovery is freekeh, a familiar grain in Arabic cuisines with a 15 to 20 minute cooking time.