Texarkana Gazette

Food

These essential gadgets are worth the real estate in your kitchen I love a shiny new kitchen object as much as the next cook, and at times my kitchen has resembled a kitchen specialty store. But if you have a small kitchen, counter space and cabinet storage are at a premium. by Associated Press Published Jan. 21 2020 @ 11:59pm

When late-night munchies strike, be ready | Short rib taco soup, spicy cheese cubes will satisfy your cravings Munchies, snacks, treats, whatever you call them, have them ready. For my late-night cravings, I stock a kitchen drawer with dark chocolate bars, spicy jerky, peanut butter protein bars and individual packets of spice cookies and nuts. Published Jan. 21 2020 @ 11:58pm

Rainy-day braised chicken dish turns into a family favorite Colorado food blogger Tieghan Gerard grew up in a big family, with six siblings. At 13, she began helping her dad prepare dinner, and within a few months she had taken over the cooking duties full time. She soon started creating her own recipes, and at 19 she learned photography and started her food blog, Half Baked Harvest. A few years later, the blog became her career, and now her parents and one of her brothers work for her company. by The San Diego Union-Tribune Published Jan. 21 2020 @ 11:55pm

Chopped salads can be boring, but not this one When it comes to salads, a chopped salad is about as basic as it gets: a pile of greens topped with chopped vegetables, meats, cheeses, nuts, pickles, whatever you have in the fridge. A hard-boiled egg and bacon usually take this salad into the vaguely defined Cobb salad realm, but it doesn't matter what you call it. These kinds of salads are typically more filling than a side or Caesar salad, and they can be packed with flavor and good-for-you ingredients. by Austin American-Statesman Published Jan. 21 2020 @ 11:53pm

Dried figs make this mole recipe unique Mole's layered flavors come from first bringing out the best in each ingredient on its own, then blending and simmering them in a balanced, smooth, silky sauce. Published Jan. 21 2020 @ 11:47pm

How we eat in 2020 | Two cooks' tips for healthier eating in the new year What "healthy" means to each of us is very different - and is what we often discuss when developing recipes for, or talking about, eating to feel good. Published Jan. 15 2020 @ 12:46am

To make a grain bowl great, start by seasoning farro The promise of a grain bowl - with vegetables arranged atop it as artfully as a wedding bouquet - is one of a bright, beautiful future. But carelessly made, it can end up a slog of chewy, underseasoned filler. Better than tossing cooked and chilled plain grains with a dressing is to simmer the grains with enough seasoning to flavor them all the way through. Published Jan. 15 2020 @ 12:42am

Stroganoff recipe gives tangy blend of flavors Turkey stroganoff, an old Russian standby, can be made with turkey breast meat or leftover homemade cooked turkey. If you use cooked turkey, add about 2 cups at the end of the recipe. This will allow it to warm through in the sauce. The mixture of mushrooms, tomato paste and mustard gives the stroganoff sauce a tangy blend of flavors and a thick texture. It tastes even better the next day. If you have time, double the recipe and save the extra for another quick dinner. Published Jan. 15 2020 @ 12:40am

The newest food trend: Chaffles light up the internet People who eat a ketogenic diet love chaffles, and so do gluten-free eaters. What started as a trend for those who follow restrictive diets, however, has spread now to Facebook groups with hundreds of thousands of members and Pinterest and Instagram boards by the hundreds. Published Jan. 15 2020 @ 12:35am

Master mixes save precious time and money What is the appeal of convenience foods? Convenience foods are either ready to eat or quick to prepare. Whether you are buying cookie mix, chili mix, cornmeal mix or any other type of mix, many individuals feel they are saving time and money by purchasing these convenience foods. What you might be forgetting is the nutritional aspect. by Carla Due Published Jan. 15 2020 @ 12:33am

Girl Scout Cookie season again gets empowering with new cookie A new flavor and new messaging join the old standards hawked at tables outside supermarkets by enterprising girls as a new Girl Scout Cookie season starts. Published Jan. 15 2020 @ 12:31am

Need pizza? Get one at this ATM Students at the University of North Florida have a new ATM on campus that promises no over draft fees, or extra cheese fees, either. by Orlando Sentinel Published Jan. 15 2020 @ 12:18am

Entrepreneurs offering salt from the Sea of Cortez The pick: True Salt from the Sea of Cortez by The San Diego Union-Tribune Published Jan. 15 2020 @ 12:17am

The perfect traditional baked potato begins with russets A fluffy baked potato is a glorious thing, but too often you slice into the potato and it is shiny and waxy, not light and creamy in texture. by Associated Press Published Jan. 15 2020 @ 12:06am

Start your day with sweet and savory muffins Thinking of changing up the way you do breakfast in 2020? These mini casseroles - made in cupcake tins - are almost as easy to pull together as a bowl of oatmeal. Published Jan. 8 2020 @ 12:40am

Winter squash dishes are easy enough for weeknights Winter squash, in all shapes, colors and sizes, fill the market bins at this time of the year. I like to display a variety on my kitchen counter like pieces of art. All too often, I skip cooking these hard beauties because the task feels daunting. Published Jan. 8 2020 @ 12:40am

Mexican frittata suits keto diet If you are turning over a new leaf on your diet for 2020, San Diego holistic nutritionist Torie Borrelli has a new book that can help. Her "Mexican Keto Cookbook" shares health-conscious recipes for Mexican cuisine, from a Probiotic Guacamole to Mexcal Lamb Barbacoa. by The San Diego Union-Tribune Published Jan. 8 2020 @ 12:38am

A hearty root vegetable hash for breakfast My years of being raised in the South left an indelible taste for bacon fat-coated vegetables, a rich treatment I indulge in only once a year. And while you can use butter or olive oil in its place, the distinctive taste of bacon fat works particularly well with that of the root vegetables I use in the hash: creamy, robust rutabaga and sharp, fresh celery root, both of which are plentiful in the markets now. I toss in mushrooms because I love them, but you can leave them out if they're not your favorite. Published Jan. 8 2020 @ 12:37am

Back to basics in a healthy way Ready for another year of cooking? The post-holiday season is a natural time to think about what we want to carry over from last year and what new habits, ideas, activities or even recipes we want to explore in the coming months. by Austin American-Statesman Published Jan. 8 2020 @ 12:37am