With all this talk about French food, I got inspired!
Coq au vin is one of those French classics. Julia Child taught America how to make it. The name inspires images of haute cuisine.
Just like Spanish paella, though, coq au vin has ... Read more
Yesterday, I noted how much healthier a French/Spanish diet is compared to the US. Today I'm going to talk about the similarities with the country that is very similar to us with our obesity crisis: England.
Culture wise, I think Canadians... Read more
About 7 years ago, I did a lot of research on weight loss and good health. I was with eDiets at the time, not Spark, but they both had a common theme. In order to lose weight and be healthy, you have to get the right nutrition, portion size an... Read more
I just bought a new wok, and I don't know how I lived so long without one.
I've heard professional cooks rave about cast iron cookware. I avoided it because I thought cast iron would be too hard to take care of. "Seasoning" the pan sounde... Read more
This month on the Culinary Artists Spark team, our lovely hostess Thinronna asked, "Looking for ideas for cooking for 1 or 2...or 3".
www.sparkpeople.com/mysp ark/team_messageboard_thre ad.asp?board=0x44778x37046455 ... Read more
"No one can make you feel inferior without your consent." - Eleanor Roosevelt
I've been doing a lot of quiet reflection lately about weight issues that are so common with women. In my youth, I always thought I was fat. Looking back at old... Read more
I screwed up my spring rolls that were supposed to go with my pork spare ribs for dinner last night. This blog is a correction.
I just bought a new wok, so I decided to make Asian inspired dishes this week to take it for a test run. I wan... Read more
In today's Spark episode of "Cathy's Kitchen" we're making more Chinese "takeout" at home.
Today's recipe: Pork Spare Ribs.
If you're interested, the recipe is here: recipes.sparkpeople.com/ recipe-detail.asp?recipe=1 273... Read more
Yesterday, I wrote "The Sunday Sous Chef" where I explained how I do all my veggie/fruit prep work on the weekend when I have time. When I want to make something during the week, I just throw it in a pan and go. You can read more about it here... Read more
One of the most important keys to my weight loss and maintenance is making home cooked meals. I work 40-50 hours a week at a full time job, so I understand all too well the feeling of, "I'm too tired to cook. Maybe I should order a pizza".
... Read more
One of the most common themes on the message boards is, "I'm so busy with work/school/kids, and I don't have a lot of money. I don't know how to cook well. How can I make meals at home?"
Many of us still have the image of a home cooked me... Read more
I just got back from a birthday vacation and I'm totally inspired by Caribbean food. This is why I love to travel. I love tasting FOOD! Since I've started to feel more confident with my cooking skills, one of my favorite hobbies is trying to ... Read more
For the final results round of "Fiance bought eggplant From Costco and there's more eggplant than I know what to do with - HELP" edition of Iron Chef Spark, we have the following dishes.
Dish #1: Grilled Eggplant with goat cheese tomato ter... Read more
For the final entry in this "What the heck am I going to do with all this eggplant?" edition of Iron Chef Spark, we have: Ratatouille!
I was planning on making it for dinner last night, but I had to work late, so I didn't get organized. I ... Read more