Recipes of the Week: Lemon Squares, Cheesecake and other Yummy Treats!

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DIY Cream Cheese Makes the Freshest Cheesecakes! If you’ve ever been to one of my culinary/health talks or have spent much time hanging out in my online kitchen, you know I’m forever singing the praises of plain whole-milk Greek yogurt. Why? For many reasons. It has one-quarter the sugar of low-fat flavored yogurt, for one […]

Simple & Savory Ideas for Holiday Turkey Leftovers

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Should you find yourself with leftover turkey this holiday season, rejoice! There’s no end to what you can do with leftover turkey. (Or chicken, for that matter. In fact, just about any leftover meat can be put to a myriad of culinary uses.) This easy-to-make soup includes a host of holiday ingredients: carrots, green onions, […]

Tamiflu is NOT the Drug of Choice to Fend Off the Flu

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Tamiflu (oseltamivir phosphate) is approved for treatment of uncomplicated influenza A and B in children one year of age or older. It is also approved for prevention of influenza in people 13 years or older. It is part of a group of anti-influenza drugs called neuraminidase inhibitors, which work by blocking a viral enzyme that […]

Portobello Mushroom Burgers

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Portobello Mushroom Burgers make a great summer dish. They’re great for a BBQ, but they can also be done in a cast iron frying pan (that way you get the tasty looking grill lines). My grandmother was a very old-school, European lady who grew up on meat and potatoes. After a lengthy stay in the […]

From the Pantry to the Soup Bowl

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What do Brussels sprouts, potatoes, carrots, and mushrooms have in common? They were all in my pantry begging to be made into soup. The lentils looked lonely, too, so I threw them into the mix. Hearty soups are best made in the winter, after all, even if the term “winter” doesn’t seem to currently imply […]

Unleashing Your Inner (and Thrifty) Gourmet

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Why taste one thing when you can taste three?  Or four or five?  Not only are nibbles – or “small plates,” if you want to get fancy about it – usually something quick and simple, if you have enough nibbles on a plate, you have a meal!  So the next time you’re in the mood […]

More Mushroom Recipes

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FRISEE AND WILD MUSHROOM SALAD (adapted from www.epicurious.com ) 1 ½ pounds assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini), thickly sliced 6 tablespoon extra-virgin olive oil, divided Coarse kosher salt 2 tablespoons fresh lemon juice 2 small heads of frisee (about 9 ounces), torn into small clumps 2 bunches small radishes, trimmed […]

Mushroom Mania

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October, National Breast Cancer Awareness Month, is the perfect time to highlight the health benefits of the mighty mushroom. Used for centuries for their medicinal properties, this fungi is really the complete nutritional package: low in calories, sodium, and fat, and loaded with a stellar cast of health promoting vitamins and minerals which help may […]

COOKING WITH MUSHROOMS

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Mushrooms should be cleaned with a soft dry brush to remove soil. They can be refrigerated in a paper bag for up to one week. Cooked mushrooms can be placed in airtight containers and frozen for later use. Slow defrosting will help prevent these water packed beauties (80-90% water) from turning mushy. When using dried mushrooms, […]