Quicklinks
Posted by kathryn in Miscellanea
- Recipe formulas: Piece from Michelle of Find Your Balance on recipe formulas. It’s about taking the structure of a recipe and then changing it to suit what you have in the fridge and pantry. I find this a useful way of approaching meals in my house.
- Food labels: An article from the NY Times on how the US is encouraging food manufacturers to include nutritional information for real serving sizes on their packets. Discusses some of the problems with the current system.
- Cookies: It was Deborah on Twitter (@ddot_) who reminded me about these cookies from Heidi of 101 Cookbooks. I made a batch this week, with a few substitutions. You can see the details here. They’re tasty and great for a snack on a busy day.
- Recipes using beans and lentils: I’m new to the blog How to Shuck an Oyster but Charlotte has some lovely recipes, including a couple of simple ones with legumes. Firstly there’s this white bean with anchovies and fresh herbs and then there’s also a beautiful lentil tabbouleh
- Just eat food: Here’s Marion Nestle’s answer to conflicting nutrition studies – just eat food.
11 February, 2010
Comments
Your link to recipe formulas is brilliant. So helpful for the creatively challenged like me.
It’s always a delight when my RSS feed lights up your blog
Thank you again for these Quicklinks. Every one contains useful nuggets of information. I really enjoyed Marion Nestle’s post. Very wise. Before I read the next research study, I’m going to re-read her advice.
I made a caesar salad last night but the dressing required only 2 anchovies, so I was stuck with almost a full can of anchovies left over. What to do? – thanks to you, we’ll now be having a side of “white beans with anchovies and fresh herbs” over the weekend.
Ana – you’re very welcome. I think Recipe Formulas are a great way to approach cooking. You do need to have an idea about ingredients, but it means you’re not limited by what’s in the fridge. There’s a lot of substitution that goes on in my house, because I tend to treat most mid-week cooking as a formula.
Elaine – I’m also going to keep Marion’s words uppermost in my head. I like her approach of looking at the commonalities in research. And she’s right it is food we’re eating and not individual nutrients.
Jennifer – it is a lovely way to use up some anchovies. I hope you enjoy your weekend meal.
Thanks for the link Kathryn – and I will be a very regular visitor to your blog. Specially interested in food substitutions that taste good! Love the comment you had somewhere about substituting ricotta & yoghurt for cream – I often substitute full-fat yoghurt just because I like the taste, but have wondered if it’s just as fat-filled as cream, so it was great to read that it’s not!
Will be back often.
oh… you know what gets me? when there’s a label which reckons there 2 serves in a tub of youghurt, or 2.3 in a bottle of drink. grr
Lovely collection of links, Kathryn. Thanks for sharing!
Fiona – I’m with you on that one. It’s highly misleading.
Thanks Vincci
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