Cooking and Recipes
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My husband runs out the door with a Clif Bar in hand most weekday mornings. As a result, the kids think they are the greatest things ever and we had gotten into the habit of snacking on these bars when out and about or traveling. The bars seem healthy enough, but quite high in sugar and really, when there are that many ingredients, I start to wonder.
It doesn't matter if it's a three-course meal on the grill, a simple barbecue, or an impromptu picnic, summer outdoor eating lends a magical feeling to food. Even unwrapping and eating a popsicle , trying to keep up with its melting, is such a treat. And because I like to get out and go, energy bars are always a convenient and oh-so-portable option for heading off to the park or making longer treks by plane or car. When I'm hungry and busy, and there is no other food in sight, an energy bar eaten on a park bench in the sunshine exceeds haute cuisine. I've written recipes for energy bars in past posts , including my rendition of homemade LARA bars , but the other day I decided to tackle another of my favorite ready-made bars, Clif bars.
What if I said you could create a nutritious breakfast your kids will come running for and can take it go? You might say it came wrapped in plastic. Nope, it’s baked oatmeal.
Steaming Times for Vegetables I bought a pot that has a basket for steaming vegetables. How long do I steam my vegetables? Well, how long does it take you to read a book? Kind of depends on the book, doesn't it?
I gingerly call this dish “Pad Thai.” I guess it’d be more accurate to say this is what I consider to be the home cook’s quick and dirty version. I realize that it’s probably deeply offensive among serious cooks that I call this dish Pad Thai at all, and so I’m hoping the use of quotation marks will soften the blow enough to avoid a painful (though probably well-deserved) tongue lashing.