Podcast/Blog

Did you know that Canada is the largest producer and exporter of lentils? Canada began growing lentils in the 1970s and has over 5,000 active lentil farmers today! Lentils are produced in pods attached to the lentil plant, which are planted in May and harvested in mid-August. Lentils are legumes with many different varieties: whole green, whole red, split red, French green, and beluga/black lentils. Split lentils typically cook much faster than whole. They break down quickly and are great to use as thickeners for soups, in curries and purees. Whole lentils, which are used in the chili recipe below, READ MORE

Kimchi jjigae simply means “kimchi stew.” Cabbage kimchi is a fermented dish that is served with almost every Korean meal. Kimchi is a great probiotic that adds vitamin A, vitamin B, calcium, iron. The fermentation process makes kimchi a great probiotic that helps to keep your intestinal flora healthy. During the winter, I make this dish about once a week. I recommend buying kimchi from your local Asian market as these stores tend to have cheaper, better quality kimchi than what you find at a supermarket chain. You can also make your own kimchi with the Easy Kimchi recipe below. READ MORE

Just wanted to pop in for a quick post this Easter Sunday to continue our Food Fun from A to Z series. Today, we are talking about jam. A running disagreement in my family is whether or not there is a difference between jam and jelly. Time to settle this once and for all! Actually, yes, there is a difference between jam and jelly and it lies in the form of the ingredients. Jam is made with whole fruit crushed or chopped. Jelly, on the other hand, is made from the juice of the fruit. So you can think of READ MORE

Today’s blog is a combo of the letters ‘F’ and ‘I’ in our Food Fun from A to Z series. Most people are familiar with figs only from the popular cookie – the Fig Newton. However, figs are a fun fruit that can add a sweet taste to a variety of foods, including ice cream. Figs are sweet like honey with a slight berry taste. Figs also serve as a source of fiber, B6 and potassium. You scream! I scream! We all scream for ice cream! As the weather begins to warm up, ice cream is a great way to READ MORE

Over the last decade, hummus has become a popular dip and spread. The options are limitless when it comes to hummus. Below are a couple simple recipes to try out. Chickpeas (or garbanzo beans, the debate rages on) are a fantastic way to add vegetable protein and fat to your diet. Chickpeas are also high in fiber (so they’ll keep you fuller longer), folate, and manganese. Freshly made hummus lasts about a week in the refrigerator and is an inexpensive party treat, snack, or appetizer. While some people prefer to use dried chickpeas, I always buy canned because I never READ MORE

I know, I know….we skipped the letter ‘F’. Actually, it works out that ‘F’ and ‘I’ go together in this series. Stay tuned a couple more weeks to find out the scoop (pun intended). In the meantime, let’s look at G is for Green Beans. Green beans are synonymous with the holidays in my family. But we don’t usually have the typical green bean casserole for Thanksgiving. Instead, my mom makes this sautéed green bean recipe for Christmas and New Year’s Eve every year. One of the best things about food is that certain dishes can bring back comforting, nostalgic READ MORE

It is that time of year again. As the New Year approaches, everyone begins formulating their New Year resolutions. More often than not, these resolutions focus on the desire to improve one’s health in some manner. For most, it is a resolution to eat less and move more in an effort to lose weight. While the intent is good, the approach is lacking.   I offer a different approach for 2019, but first a brief vocabulary review. The word “resolution” is defined as: a firm decision to do or not do something; the action of solving a problem. The term itself READ MORE

The bad rap suffered by eggs in the media for the past few decades is completely unwarranted. Eggs are the culinary “multi-tasker”. They can go from a quick, savory breakfast to a sweet, satisfying dessert with ease. To top it off, they are great for your brain! Choline, a nutrient found in the yolk of the egg, promotes healthy brain development and may also play a role in boosting memory. Below is just one way to enjoy this versatile food. I’m all about a one-pan meal, especially for breakfast, because mornings can be hectic! Cooking everything in one pan is READ MORE

Dill adds a unique, delicate flavor to recipes. When looking for dill in your grocery store, make sure that the stems and fronds (leaves) are crisp. If you aren’t going to use fresh dill right away, make sure to wrap it in a damp paper towel and store it in a plastic bag in the refrigerator. Fresh dill tends to wilt fairly quickly and will lose much of its flavor after it dries out. Try this recipe for “Chicago style” chicken and dumplings as the weather turns chilly outside. The first time I encountered “Chicago style” chicken and dumplings I READ MORE