Archive for May 2014

Sundays with Sparky: Approximately Tom Yum Soup

Sundays with Sparky: Approximately Tom Yum Soup
Sometimes, you look in the refrigerator and you’re halfway to a good meal…the other half just depends on whether you can fake it the rest of the way. I’d happened onto some delicious peel-and-eat shrimp, and had poached half of them in their shells to make shrimp cocktail, saving the poaching liquid for…something. I cast... Read more »

Policy Point Wednesday - Should We Tolerate Gluten Intolerance?

Policy Point Wednesday - Should We Tolerate Gluten Intolerance?
Recently, there’s been a lot of news about a study which, using controls, tested patients suffering from non-celiac gluten intolerance. The nuts and bolts of the study is that these patients who showed digestive system symptoms were actually intolerant of a group of fermentable carbohydrates that occur in many foods including wheat, and showed no... Read more »

The Wayback Machine: Zucchini "Carpaccio"

One of the biggest lessons I’d like to impart to people who “don’t cook-” not everything needs cooking! Case in point, this wonderful summer zucchini salad is made without a whisper of heat – and if you eliminate the parmesan, the most processed ingredient in it is olive oil! It doesn’t require any particularly specialized... Read more »
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The Food Desert Project: Tuna and Cannelini Salad

Sometimes, I’m making a food desert recipe and I don’t even know it!  Today, I was home on my own and needed a quick lunch – so I headed for the pantry as usual.  Sometimes it’s just as simple as dumping stuff into a bowl: 1 pouch tuna 1 can cannelini beans, drained 2 tbsp... Read more »

Sundays With Sparky: Chemistry Cake (In Chocolate or Chocolate Chip)

Sundays With Sparky: Chemistry Cake (In Chocolate or Chocolate Chip)
I am hereby re-naming the inaptly named “Wacky Cake,” a product of WWII rationing that regained popularity in the 1970s. It is not at all wacky, but is a product of…of…SCIENCE!!! Yes,  your third-grade volcano project makes the cake fluffy, its delicate texture from only sugar, oil and flour. It does not pass muster as a breakfast... Read more »

Policy Point Wednesday: WIC and Letting Science Decide

Policy Point Wednesday: WIC and Letting Science Decide
USA Today recently invited controversy with its editorial “Let science decide what food to subsidize: Our view”, in which they support the Institute of Medicine’s recommendation that potatoes be excluded from the WIC list.  The IOM maintains that Americans eat lots of potatoes without the support of a government subsidy – without getting a lot... Read more »
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The Wayback Machine: Super-Easy Spinach Pasta

The Wayback Machine: Super-Easy Spinach Pasta
I made this recipe a long time ago, and have made it several times since then – and learned a lot.  So, if you go back to my old blog, you’ll notice I made some tweaks. Someday, Sparky will go to college. Like it or not, there is a future ahead where he goes out... Read more »

The Food Desert Project: Lowfat Orange Fig Scones

The Food Desert Project: Lowfat Orange Fig Scones
I love making baked goods for breakfast, but so many of them are no better than the “Brunch for Lunch” that I despise so much. I keep my eye out for better versions of traditional breakfast fare. Scones, in particular, are really difficult to make without a lot of added fat and sugar -I found... Read more »

Sundays with Sparky: College Survival Foods - Guacamole and Queso Dip

Sundays with Sparky: College Survival Foods - Guacamole and Queso Dip
Sparky, sigh, is growing. It couldn’t be helped – at some point your little sous-chef reaches the age when he’s handing YOU things from the tall shelf instead of the other way around, and you’ve got to adjust. As a parent, you know that adulthood is inevitable and you even look forward to it, but... Read more »
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