Archive for September 2009
Ingredient of the Day- Peaches
With it’s fuzzy soft red (sometimes orange) skin, mellow yellow flesh, and bright red seed. This tropical fruit is found growing in trees and is believed to originate from china.…
Read MoreAsk Mary; why does fennel turn brown? How do I prevent it?
Dear Mary, why does fennel turn brown? How do I prevent it? Answer: Fennel, like apples, browns because of oxidation. The best way to prevent oxidation is by completely submerging…
Read MoreTip of the Day: How to Marinade
I always find it fun to play with marinades whenever I got the urge to cook things on the grill, but often times people don’t know how to fully utilize…
Read MoreDebbie Robins de la Bouillerie Loves Mary Payne Moran,
“Mary Payne Moran is a chef to some of Hollywood’s most important stars. She is dedicated to educating individuals and families on how to live happier, healthier lives through the…
Read MoreBlackened Tilappia with Lime and Cilantro & Brown Rice
4 pieces tilappia1/4 c good blackeneing seasonings2 tbsp olive oilsalt and pepper1 c brown rice2 limes1 bunch cilantro Coat the tilappia with blackening seasonings, salt and pepper, and then drizzle…
Read MoreIngredient of the Day- Fennel
Have you ever gone to the grocery store and been intimidated by certain food because you didn’t know what to do with them? Well fennel often times fits that profile.…
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