Why Peanuts Pack More Than a Perfect Punch of Protein

Peanuts

Photo Credit:  Feed Strategy

January 24th was National Peanut Butter Day.   Peanuts have received bad press in recent times, partly because of the saturated fat content but mostly for their notorious allergen.  However peanuts are one of the few ingredients featured in cuisines around the world and in that sense one might call the peanut a culinary superstar.  But what gives rise to such acclaim?  The answer lies in much more than flavor alone…

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Why Americans Should Eat More Lamb

rack of lamb

The new meal on Flavorly’s menu this week is Pistachio Roasted Rack of Lamb and I for one couldn’t be happier.  For some reason lamb seems harder to find in grocery stores than other meat and is infrequently on the restaurant menu – at least where I live here in Texas.  I miss it.  Sundays roasts were always something I would look forward to growing up; a kind of a British institution.  I have often wondered why lamb is so elusive in the US and have read numerous theories.  But it’s time to set the record straight.  I can think of at least five reasons why we should be eating more lamb and here they are.

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The Sunday Roast: A Beef-eater Tradition

One of the things I miss most about British eating habits is the Sunday roast.  In some ways it looks like one of the easiest meals to prepare – no complicated sauces, no special seasonings to worry about.  On the other hand, it is one of the most difficult because it requires careful timing of the main event (the roast meat) while several side dishes cook to perfection so they are ready to serve simultaneously.  In addition, it is annoyingly easy to overcook the green vegetables, create soggy roast potatoes and bake Yorkshire puddings that fail to rise.  Why on earth would anyone want to go to such trouble?  The answer is because practice makes perfect and the end result is spectacular!

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South African Bobotie: Global Flavors Recipe Cards

Bobotie

The first in this series of Global Recipe Cards is South African Bobotie.  For anyone who loves to cook with ground beef or hamburger, this is a recipe to add to your repertoire.

Category:  Entree, Comfort Food

Global Flavor:  South African

Prep Time:  30 mins

Cook Time:  1 hr 30 mins

Yield:  8-10

Method:  Oven

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General Tso Chicken – A Tangy Taiwanese Dish with a Sticky Ending

General Tso Chicken

Researching material for a blog about a global flavor or national cuisine is always enlightening.  For example, initially I assumed General Tso Chicken was named after a 19th Hunanese general because he had a penchant for spicy chicken.  Wrong.

Then, I read about Chef Peng Chang-kuei, who made the dish famous in Taiwan in the 1950s.  So, the dish must be authentically Taiwanese, right?  Wrong again.  So, what in the world is General Tso chicken if the general didn’t eat it and neither do the Taiwanese?

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Orange Vegetables – An Ode to Butternut Squash and Sweet Potatoes

Orange vegetables

My least favorite color in the entire world is orange. To begin with, it screams headaches, 1970’s décor and spray cheese.  It means fake suntans, unbrushed Cheeto teeth and Hobby Lobby for three dismal months of the year.  It’s Easy Jet when you wanted United Airlines.  It’s Fanta when you need a Coke.   It’s Mastercard when they only take Visa.  I know no one and nothing that looks good in man-made orange.  But I do like sunsets and vegetables.  Orange vegetables get a carte blanch in my house.  A Get Out of Jail Free Card.  A Pass Go and Collect $200 status.  In truth, orange vegetables are the bomb.  Quite honestly, I can’t get enough of them and the best part is, they’re incredibly good for you.

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Moroccan Tagine…in Casablanca as time goes by

Casablanca

I have a confession to make.  I have never been to Casablanca.  In fact, I am writing this blog about Moroccan Tagine without ever having been to Morocco or experienced authentic tajine.  When I say I haven’t experienced it, I mean I haven’t had the pleasure of cooking it in that unmistakeable cone-shaped earthenware pot.  I haven’t shared a traditional communal tagine in a mountain village and I haven’t been to Marrakech and haggled for one in the local markets. Clearly, after considerable research today, I have missed out on an unforgettable lifetime experience!  In fact, I am starting to think that once Covid’s over I need I need to start planning a vacation to Morocco and not just because I have a crush on Humphrey Bogart…

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Brunch is a Portmanteau! How do you like your eggs?

Eggs Benedict

Today was a day much like any other day during Covid.  Except that I have become more appreciative of my free time at the weekend now that I work full-time during the week.  Today I caught up with some girlfriends over brunch at The Oaks Kitchen & Bar in the Cane Island Community.  I don’t know what it is about brunch, but I could quite happily eat Eggs Benedict for brunch every Sunday whereas I would tire very quickly of eating any other meal with the same regularity.  I am spoiled for choice of brunch venue here in Katy, Texas and I suspect it is much the same in other parts of the country.  But brunch wasn’t always a ‘thing’ and its origins are interesting.

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Microwave Meals – Kitchen Convenience or Hidden Health Risk?

Microwave Meals

In the 1940s, Percy Spencer at Raytheon was testing a magnetron — a device that generates microwaves — when he realized a candy bar in his pocket had melted.  This caused him to wonder if the energy from radio waves could be used to cook food. He placed popcorn kernels near the tube; within minutes, he was snacking on the world’s first microwave popcorn. This accidental discovery would lead him to develop what we now know as the modern-day microwave oven. Over the years, this kitchen appliance has become almost statutory in every domestic and commercial kitchen. Yet questions surrounding the safety of microwave ovens remain. Is the radiation used by these ovens safe for humans? Does radiation destroy nutrients in our microwave meals?  And is microwave packaging safe?

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