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Crushed Basil Pesto Recipe

Posted on 23 March 2009 by ChefBud

This is a very versatile and simple sauce. Simply enjoy it as an appetizer with your favorite cheese, crusty bread and strawberries. My kids love it tossed with pasta. Continue Reading

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If a recipe says to brown the meat…

Posted on 20 March 2009 by ChefBud

Browning meat and the Mallard Reaction

Browning meat and the Malliard Reaction

If a recipe says to brown the meat, the author expects that you are going to do just that.  Get the piece of meat nice and browned on all sides.  Continue Reading

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HR 875: a major threat to sustainable farming and the local food movement

Posted on 16 March 2009 by ChefBud

vegetable_garden_13

H.R. 875 is the Food Safety Modernization Act of 2009, a bill that would establish the Food Safety Administration within the Department of Health and Human Services.   If the bill becomes law, along with bills H.R. 759 and S. 425, there will be an immeasurable adverse affect on small farms.  In fact, even people who grow food only for their own consumption would be impacted.   For example, this bill would make the use of pesticides mandatory – what would that mean for organic farmers?  HR 875 is a major threat to sustainable farming and the local food movement.

I’m posting some links to more information about HR 875 in hopes that by spreading the word we can all work together to stop this bill.

To read the bills:
Bill H.R. 825
Bill H.R. 759
Bill S. 425

To read more about how this bill will affect small farmers:
Educate Yourself
Farm-to-Consumer Legal Defense Fund

To sign a petition against the bill:
Health Freedom USA

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Growing Herbs Indoors

Posted on 07 March 2009 by TheChefsWife

Ok I just finished planting a new set of seeds in my Aerogarden.  This is a great way to grow herbs indoors.  In just a few weeks I will have a whole batch of healthy hydroponic herbs.  I like being able to just clip of a few fresh herbs while I am cooking. Continue Reading

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Healthy Breakfast Ideas: Making an Omelet with Leftovers

Posted on 04 March 2009 by TheChefsWife

This morning ChefBud was preparing for today’s show by cleaning and trimming his pork tenderloin. When he was finished, he had about 1/4 cup of pork scraps. To make use of these, he diced the pork into 1/4 inch pieces. He also diced up the white part of three green onions. Using a hot, non-stick omelet pan, he added a tsp of extra virgin olive oil and then sauteed the pork with the green onions until just browned. Using a fork, ChefBud beat four eggs in a bowl and then scrambled them into the pork and onions with a rubber spatula. Once the eggs were cooked, he sprinkled 1 TBSP of goat cheese over the top and served them with diced avocado. It was a delicious way to start the morning and a great way to use up the excess pork from today’s show.

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