The Kitchen

Years ago, on the recommendation of some friends in the chronic illness world, I spent a month eating gluten-free. It sucked. It was so hard. At that time, the concept of eating gluten-free seemed nearly unknown. A few excellent resources existed, alongside a bunch of partial—and often incorrect—information. 

Today, the landscape is totally different, and I'm excited to be taking a step toward better health. Care to share your knowledge with me and all others who are exploring the gluten-free lifestyle?

Posted: 10/29/2012 in The Kitchen  |  Also posted in: Coping

With the holidays fast approaching, I know some of you are worrying about how you'll handle traditional meals and other food-focused gatherings. To help ease your mind, I've collected some reliable resources on healthy holiday eating. If you'd like to add to the list, please shoot me an email and I'll update as necessary!

Posted: 11/20/2008 in The Kitchen

Chef Jen is willing to bet that most of you have a carton of eggs tucked away in a corner of your refrigerator, and that you probably don’t give them much thought. Eggs are one of those foods that we often take for granted, a staple food like milk or bread that many of us always have on hand. They may seem ordinary or uninspiring, but in reality they’re one of the most versatile foods around, great on their own or as a component part of a variety of sweet or savory dishes. Here are two quick, easy and tasty ways to cook eggs, along with advice on how to purchase the best them.

Posted: 8/22/2007 in The Kitchen

You may not think of barley as a warm-weather food; in fact it is probably best known for taking a co-starring role in hearty beef or mushroom soups. But when the temperature rises, you shouldn’t relegate barley to the back of the pantry—it’s packed with nutrition you can use year-round, and it’s a great vehicle for the fresh, bright flavors of spring and summer. This recipe for barley salad can be varied to please any palate!

Posted: 7/25/2007 in The Kitchen

Autumn has moved in, and while the days may be getting shorter and cooler, summer lingers on at farmers’ markets. This is one of my favorite times of year for fresh produce - tomatoes, corn, beans, herbs and berries are all at the end of their growing season, and are particularly flavorful and abundant right now. You can and should enjoy all of this good stuff now, while it’s fresh and at the peak of its flavor, but you can also preserve fresh fruits and veggies with a minimum of time and fuss… spend a few hours in the kitchen and you can enjoy the taste of summer for months to come.

Posted: 10/16/2006 in The Kitchen

Summer is in full swing - the days are long and lazy, and when the mercury rises, the last thing a Babe wants to do is stand over a hot stove putting together some fussy meal. The markets are bursting with beautiful fresh produce right now, and a great way to take advantage of it is to toss those fruits and veggies into a salad. Salads are quick to assemble and incredibly versatile - they can stand alone as a hearty lunch or light supper, or play a supporting role, accompanying simply grilled chicken, meat or fish. Salads provide an abundance of vitamins and other nutrients, and they couldn't be easier to prepare.

Posted: 7/28/2006 in The Kitchen

If my mother had told me when I was a finicky eight-year-old that someday I would not only eat peas and fava beans, but enjoy them, I would have thought she had a screw loose. I couldn't imagine anything more boring or bland than overboiled, mushy and mealy-tasting peas - blargh! Fava beans? Forget about it...they looked too much like the lima beans I picked out of my alphabet soup. They couldn't possibly taste good. But times have changed, and my tastes along with them, and I have learned to love these little treasures hidden in their green pods. Green peas and fava beans are not only inexpensive, versatile and tasty; they are truly superfoods, rich in protein, fiber, folic acid, vitamins and minerals. Here's a tasty risotto recipe that features these tasty legumes.

Posted: 6/22/2006 in The Kitchen

Spring has finally arrived in my neck of the woods, and all around me, things are sprouting and blooming. I have traded bulky wool sweaters for lighter cottons as temperatures warm up and the days grow longer, and in the same way, I've tucked away my recipes for winter's heavy soups and braises for lighter fare, which showcases the beautiful produce now appearing at markets. There's so much great stuff available right now that it's hard to pick just one ingredient to feature, so I've chosen to discuss a few items that are in season right now. The flavors of these items are so bright and fresh; they don't need much help to get them to really shine.

Posted: 5/15/2006 in The Kitchen

You've probably seen it on the shelves of your grocery store, nestled between the brown rice and barley, or perhaps you've read somewhere that this funky little grain is something you should be eating. But you haven't... it has a weird, hard-to-pronounce name, and just what do you do with it anyway? Let me tell you, if you haven't tried quinoa, you're missing out - it has a delicious nutty flavor, it's quick and easy to prepare, it's incredibly versatile, and it's a nutrition powerhouse.

Posted: 4/27/2006 in The Kitchen

Winter squashes like acorn and butternut are sweet and tasty, and their bright orange flesh is packed with beta-carotene, a powerful antioxidant/anti-inflammatory which benefits the immune system and cardiovascular system. It's low in calories (a 1 cup serving has about 80 calories) and high in fiber, which makes it a hearty yet healthy choice. This soup really lets the squash's flavor shine, and it's one of the simplest you'll ever make - and as a bonus, it freezes beautifully.

Posted: 3/13/2006 in The Kitchen

It seems that news about dangerous levels of mercury in fish is everywhere these days. As reported here on ChronicBabe.com and elsewhere last week, a California-based supermarket chain has introduced a line of low-mercury fresh fish in response to consumer concerns. This is a great idea, and definitely a step in the right direction, but there are other things you can do so that you can continue to enjoy all of the flavor and health benefits of seafood, while minimizing your intake of the bad stuff that sometimes comes along with it.

Posted: 3/10/2006 in The Kitchen

Just because Valentine's Day is over doesn't mean you should stop thinking of ways to show appreciation for that special someone in your life (or to give yourself a special, indulgent treat). Since I love to cook, the first thing that comes to my mind is a simple but luxurious meal, prepared with love, for me and my sweetie. Though we don't eat red meat often, a good steak definitely fits into our diet from time to time, and this preparation is a far cry from the heavy steak dinners you may be used to. In fact, and contrary to what you may have heard, a little lean beef can actually be good for your heart!

Posted: 2/20/2006 in The Kitchen

There are nights when you just want something to eat that is quick, easy, and comforting. Nothing too complicated or involved, just a good, basic meal with no extra trips to the store for funky ingredients required. Those are the times I rely on my pantry and freezer, and I usually end up with a pasta dish of some sort. There are so many wonderful sauces and toppings that you can put together in the time it takes to boil the water and cook the pasta--usually 10 or 15 minutes or so--and these TWO recipes make great fast, healthy meals.

Posted: 1/24/2006 in The Kitchen

We all know that eating dark green leafy vegetables is good for us, but how often do you venture beyond salads or bland boiled spinach? There are plenty of exciting options out there, and one of my favorites is kale. You'll love this easy, healthy recipe: Kale, Sausage and White Bean Soup

Posted: 12/29/2005 in The Kitchen

When the weather turns chilly, or I'm just feeling a little off, I crave soup - to me, it's the ultimate in comfort food. From simple broths to luxurious bisques, soup is easier than you might expect to make from scratch. It's something I turn to often when I want something warm and nourishing in my belly, but I'm short on time and energy. This black bean soup is a favorite. I can put it together in about an hour using items I keep on hand in the pantry and fridge, and it's filled with all sorts of healthy ingredients. The star ingredient, of course, are the black beans.

Posted: 11/22/2005 in The Kitchen

With a well-stocked fridge, freezer and pantry, and a few simple tools, it is possible to create a healthful and satisfying meal in 30-45 minutes, with a minimum of prep and cleanup.

Posted: 11/1/2005 in The Kitchen

Since childhood, I have loved to cook - the colors, tastes, aromas and sounds of the kitchen thrill me, and when I was diagnosed with fibromyalgia in 1997, I knew I'd have to find a way to keep that fire burning.

Posted: 7/25/2005 in The Kitchen

This edition is all about food, glorious food...or not-so-glorious food, depending on your chronic illness. Since it is holiday time again, and much of the holiday celebrating revolves around food, we wanted to know more about the relationship ChronicBabes have with food.

Posted: 11/28/2011 in Blog Carnival  |  Also posted in: The Kitchen