With an enticing aroma that can pull even the most stubborn sleepers out of bed, bacon makes burgers better, BLT's more flavorful and brussell sprouts more palatable. Spinach and Cobb salads get a nice salt oomph from bacon bits which also happen to be the perfect crunchy topping for a hot baked potato. Seriously, what's [...]
This dessert recipe is from my classic IC cookbook, A Taste of the Good Life. It’s delicious made with either with round yellow Asian pears or red D'Anjou pears. 1-1/2 Tbsp. butter 2 firm pears, peeled 3 Tbsp. sugar 1/8 tsp. cinnamon 1/8 tsp. anise seed 1/8 tsp. allspice 1/8 tsp. coriander Preheat oven to [...]
This unique marinade & glaze combination gives ho-hum pork chops a succulent and moist texture while imparting a subtle salty-sweetness. A hint of rosemary rounds out the meat's flavor. Best of all though, this dish is completely lacking in the usual vinegar or fruit acids in marinades. The trick is a chemical reaction that makes [...]
from Bev’s low-acid cookbook & diet guide, A Taste of the Good Life: A Cookbook for an Interstitial Cystitis Diet Ingredients: 2 Tbsp. softened butter or soft spread 2 tsp. dried chervil or chopped fresh parsley 1/2 tsp. onion salt 1/8 tsp. pepper (optional) 1/4 cup celery, chopped fine 6 oz. (1 can) flaked tuna, [...]
I use wild caught Alaskan coho or chinook salmon in this recipe, not only because it tastes better than farmed Atlantic salmon, but because it doesn’t contain PCBs (chemicals with serious effects on the nervous system.) Enjoy this easy recipe when you’re pressed for time. It’s quick to clean up too! Ingredients: 4 salmon steaks [...]
