What’s old is new again. Ancient grains, a group of grains with a long history of cultivation that have remained unchanged over the last several hundred years (even thousands), are are trending on the food scene. First with quinoa and now farro and Kamut. But these are just a few examples of these chewy, nutty,…
Author: Judy Matusky
Kamut Salad with Arugula, Strawberries and Pistachios
Kamut, registered trademark of Khorasan wheat, is my new favorite whole grain. I mentioned it in my Ancient Grain post and have been using it in all of my salads. Kamut is an organic, sweet, nutty, buttery tasting grain with a firm texture and crunch. It may be better tolerated by those with a wheat sensitivity but…
Six-Grain Superpower Pantry Porridge
We all have that one recipe that has been passed down from a long line of friends and relatives. It fills us with wonderful nostalgia and makes any occasion a special one. The best part is that these recipes are usually fool-proof because they’ve withstood the test of time. One of our clients, Lizette, has…
Pickled Red Beet Eggs
My family is from central Pennsylvania (Pennsylvania Dutch territory) and red beet eggs where always on the table at family gatherings. As a little girl, I loved the reddish purple eggs because they reminded me of Easter eggs but I was not a fan of the red beets. Thankfully, my palate has expanded and red…
30 Seconds to peel a dozen hard-boiled eggs
Although this year, it might not be in the budget to be making a dozen hard boiled eggs but even if you’re only making a few eggs, try this foolproof, easy peel method. This magical tip for cooking hard boiled eggs results in shells that fall off like an unzipped jacket. Thank you to Cook’s…
Whole Grain Irish Soda Bread
Although a traditional menu item at any St. Patrick’s day celebration, this easy, whole grain soda bread should be baked any time of the year. No yeast, no kneading and no rising necessary so that means fresh baked bread in about 45 minutes. I often double the recipe so I have a loaf to eat…
Creamy Yogurt Cheese
Yogurt cheese, or strained yogurt, is a method of removing the liquid or whey from the yogurt to create a thick, creamy, slightly tangy “cheese” that is similar in texture to cream cheese. Labneh is a strained yogurt used in many Middle Eastern cuisines and is served as a savory dip, drizzled with olive oil…
Whole Grain Soda Bread
What’s not to love about a bread that can be mixed and ready for the oven in about 10 minutes. Irish soda bread is fast because you don’t use yeast so there’s no kneading and waiting for the dough to rise. Baking soda and baking powder combined with buttermilk do all the heavy lifting. Mixing…
The Cottage Cheese Bagels That Went Viral
TikTok has made these cottage cheese bagels famous but it seems the recipe first appeared on the MidEast American Dairy Association’s website. The original recipe claims only 3 ingredients, if using self-rising flour, but since I never have this type of flour in my pantry, I added baking powder and salt to the recipe. I…
Caprese Avocado Toast with Cottage Cheese
This is my first post in a series of higher protein breakfast options. Protein at breakfast can be extremely helpful for setting the calorie tone of the day. You’ll be less likely to crave that mid-morning donut if you start out with a dose of AM protein. Balancing the protein with high fiber carbohydrates and…
Tofu Pizza
A quick and simple version of pizza with no crust in sight! Tofu steps in as the pizza base. It’s a wonderful way to introduce tofu to those skeptical of soy because it has all the familiar flavors of pizza. And, it’s ready to eat in under 10 minutes.
Grilled Cheese Tofu
If you’re skeptical of tofu or just need a new recipe, this one’s for you! It couldn’t be easier with only 4 ingredients. Simply pop the tofu under a broiler. But what really makes this special is the egg and parmesan mixture that is placed on top of the tofu. Once under the broiler, the…