Parmigiano-Reggiano | The Rambling Epicure

Simple Sustenance: Lemon Thyme-Flavored Spaghetti Squash with Green Olives

Published by Esha-Chhabra + Wednesday, February 1, 2012 Permalink 0

“I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.” Madame Benoît

Flavor Combination Discoveries

Around this time of the year, our love for squash grows. I’m part of that “our.” I love their oddball shapes, different textures, and sweet flesh. I always find myself admiring them in grocery stores, as if they were art objects, each one unique in its color and shape. And since coming to the States, I have discovered more “oddballs” than ever to fall in love with. What can I say? They intrigue me. In fact, I’ve been writing about them consistently on my new blog, Simple Sustenance for Us, with great enthusiasm.

Health Challenge: 5 easy ways to make your lasagne healthier

Published by Jonell Galloway + Wednesday, October 19, 2011 Permalink 0

by Tamar Chamlian

Lasagne doesn’t have to be fattening. Here are five easy steps to make your lasagne healthy while keeping it delicious!

Opt for organic lasagne sheets instead of the traditional ones we find at local markets.
Don’t butter the plate you are cooking the lasagne in. Add just a drizzle of olive oil and spread it with a paper towel.
Substitute a traditional Béchamel Sauce for light double cream (there are several versions available such as fat free, low-fat, etc.).
While cooking the meat for a Bolognese, for example, add tomato paste as well as smaller chunks of tomato. Make an even more vitamin-infused version of this by making a ragout of celery, carrot, and other veggies, and add it to the meat while cooking
The lasagne is taking shape and you’re ready to top it with mozzarella, cheddar and Parmesan. Great, well not really! Opt for the fat-free version of the above cheeses, and be careful to sprinkle it on as lightly as possible.

Bon Appetit!