This post was written by our wonderful intern, Mary Rob Murfee. Mary Rob is a graduate of the University of Alabama, and is pursuing her RD certification. Thanks Mary Rob!
toasted pecans! My tried and true recipe
with butter and iodized salt has now been replaced with healthier
monounsaturated extra virgin olive oil and SMOKED sea salt. Chef Nancy prepared these delicious toasted
pecans for a Cooks Warehouse cooking class and I couldn’t get enough! The smoked sea salt adds a unique flavor that
makes these nuts stand out. Make these
for your next happy hour!
oven to 425 F. Line a baking sheet with foil.
pecans over the baking sheet and toast for 5-10 minutes. Use your timer!
olive oil and sprinkle with smoked sea salt. Bring the edges of the foil
together to form a packet and shake. Let
cool and enjoy!
all experienced the dreaded pizza with anchovies on top at one point in our
lives. I was forced to consume this
culinary disaster at a young age, and that is when my aversion to anchovies
began. This past week, I tasted TWO
sauces that contained anchovies, and they were delicious! I must say I am now an anchovy convert thanks
to Chef Nancy and Sous Chef Lea. You may know
that the beloved Caesar salad has anchovy in it, but did you know the first
ketchup did? The Chinese introduced
ke-chiap (which included anchovy as an ingredient) to Europe in the 19th
Century and the condiment evolved into what we now call ketchup. Anchovies are very high in sodium, which
means you don’t have to add salt to the recipe you are using. Anchovies are considered an anti-inflammatory
food because they are rich in omega-3 fatty acids. They are also a good source of calcium. Experiment with anchovies by making Chef
Nancy’s 20 minute pasta puttanesca one night this week! (Find the recipe in her cookbook, Taste and Savor Delicious Healthy Recipes and Tasty Wine Tips, OR on the website under Friday Four – a weekly free ezine!)
of or seen this Japanese purple yam until last week. Nancy and Lea found the Okinawan yams at the
Buford Highway Farmers Market, and roasted them one day for lunch. The pale beige skin was deceiving because
once we cut into them a vibrant purple flesh emerged. Okinawan yams are the sweetest potato I have
ever tasted! It tasted like
dessert! Although very sweet tasting,
the Okinawan yam is low on the glycemic index scale, which means it causes a
slower rise in blood sugar. The Japanese
purple yam is a great source of vitamin A and vitamin C. This power-food has 150% more antioxidants