A lot of kids are already back in school, the sun is beginning to set a little earlier than we think it will, and the shock of how quickly summer is passing by is setting in. You’ll have to kick those end-of-summer blues to the curb though, because the summertime barbecues haven’t come to a close just yet! If you’re looking for an exciting, new dish to add to your Labor Day food festivities, I’ve got just the recipe for you.
This soup/stew has been around for about 400 years. Being Puerto Rican, I was served this soup/stew many times at our table, especially in the colder months. My Obuelita (Grandmother) would always try to make this soup before cold and flu season came about, swearing it could ward off the illness. I have to say there was much truth in her words. Some people make Sancocho as a soup while others make it as a stew -- either way, it is delicious and I’d like to share the recipe with you.
Ingredients
2 pounds beef short ribs or beef tips
The avocado tree is a member of the laurel family and was first cultivated somewhere in Central America 7,000 years ago, making its way to Mexico some 2,000 years later. By the late 15th century it could be found as far south as Peru where it is known as “palta.” The English term avocado was derived from the Spanish translation of the Aztec name “ahuacatl” -- their nomenclature was “aguacate.” The original fruit was round in shape but as it was cultivated it became pear shaped. It is said to have arrived in the West Indies after the arrival of the Europeans in the Americas.
Basil, for you and your garden
From salads to herbal uses to home remedies – basil is one plant brimming with all the goodness of nature. Here’s why it should be in your garden…
The 80/20 Rule: Why is the kitchen so important?
The 80/20 rule is not the brainchild of some health and fitness guru on a quest to eradicate obesity. As grand as that sounds, it is more complex than a simple snap of the fingers. From cheat days to diminishing the importance of exercise there is a lot of hype surrounding this idea of 80/20 that in fact originated over a century ago.
Palm oil is currently the most widely used vegetable oil in the world. It can be found in shampoos, cosmetics, foods, household cleaning items, health items, and many other kinds of products purchased today. Seems like an innocent oil, right? Well, I’m here to tell you the dark truth of palm oil, as well as give you three better alternatives you can use to replace it.
Ghee - an Ayurvedic secret that's out, just not entirely. If you have never reaped the delicious, deeply nutritious benefits of ghee (also known as clarified butter), you haven't fully lived – and you haven't fully yogified. For once you taste, feel, know the incredible service ghee can do for you and your body, mind and spirit, you will fall in ever-lasting love. It's everything you ever wanted to know about ghee, just for the health of it.
We all know lemons and strawberries are really good for us, but did you know adding those two ingredients to warm water in the morning could provide many health benefits? I kept hearing all this hype about the benefits of drinking a warm glass of lemon water every morning, and I decided to try it out for myself. I noticed a difference the first day and was excited about the results, but I had to add my own twist to it. I decided to put a spin on the lemon water and added some organic strawberries to it and that was even better.
These stuffed peppers are a great veggie entrée or side when you’re grilling! Cheesy and savory, both vegans and omnivores are sure to love them. Clean-up is easy for this one too, since all you’re cooking in is a bit of foil. The peppers are surprisingly filling, so you can serve them on their own or cut in half as a side dish; I like to pair them with rice, cous cous or mashed potatoes. As always, feel free to experiment with different sauces, spices and vegetables to make them your own!
*Makes 4*
Ingredients & Special Supplies
Breakfast, lunch, or dinner – frittatas are great any time of day. The best part is you can add whatever you like! Whether you only have a handful of herbs or are down to your last head of garlic, frittatas are the perfect way to utilize what's left in the kitchen. Traditionally an Italian dish, frittatas were whipped up with leftovers or what little remained in the fridge. The fact that the dish was fried, friggere, in a skillet is how it got its name. Usually served as a snack or appetizer, frittatas are easy to toss together to curb the appetite.