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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Jan 02, 2008
Page
12
Shauna James Ahern, author of Gluter Free Girl, runs a blog about transforming from processed foods to gluten free cooking. Posts include a food diary, recipes, and many food photos with observations on why gluten free diets appeal to undiagnosed celiacs.
Fifty years after Italian stockings stuffed with citrus, clementines or Christmas oranges stay popular in winter. Small, easy to peel and seedless, they come in 5 pound boxes and suit kids as quick snacks or in recipes.
The answer says it is not about better but about different results. If a recipe uses shortening, try half butter and half shortening to test the outcome. The guidance comes from McClatchy Tribune News.
Barron’s 2007 update to Food Lover’s Companion by Sharon Tyler Herbst and Rob Herbst adds more than 6,700 entries. The work remains a dictionary styled kitchen reference with appendices on pasta glossary food labels meat cuts substitutions and measurements priced at $16.99.
Developed by a Swiss nutritionist at the end of the 19th century granola offers whole grain benefits. Skip store brands due to extra oil and sugar. make your own. Use dried blueberries, not instant oats, and freeze well for snacks or toppings.
Blueberry cashew granola combines old fashioned oats cashew halves wheat germ and sunflower seeds with a syrup of molasses honey oil cinnamon and nutmeg baked until golden then stirred with blueberries. The batch yields ten servings with 317 calories per serving and detailed fat carb protein and sodium content.
Jieun Shin opened Kaya in 2003 after moving to Carbondale for a master’s in special education. She remodeled the interior with soft lighting and a low eight-person table, added dishes and her own spicy sauce, and expanded offerings beyond traditional Korean meat dishes.
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