Food | Colorado Springs Gazette

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  • Wine Guy: Merlot still worth attention

    The popularity of merlot wines from California grew rapidly among U.S. consumers in the 1990s. According to The Wine Institute, more than 292,000 tons were crushed in 2004 compared with 15,000 tons in 1990. Americans were drawn to the wine's easy-drinking, approachable profile. Then "Sideways" happened. With this pinot noir-centric movie's...

  • Bread not rising? It might be caused by using wrong type of flour

    I had a gluten epiphany when I attended a two-day wheat conference in Fargo, N.D., a few weeks ago. Among the many wheat studies the North Dakota State University Wheat Breeding Labs does is testing various varieties of wheat for gluten (protein) content. I knew that gluten was the substance that, when wet, forms the spongy structure that...

  • Leave them feeling full with nutritious chia seeds

    Chia seeds have a lot to offer a healthy diet. One table-
spoon crams in tons of protein, fiber, healthy fats, calcium, iron, manganese, phosphorus and omega fatty acids. But the real reason I love chia seeds so much? They fill me up, and that keeps me from getting hungry (and cranky) and grabbing the wrong kind of snack later in the day....

  • A rich, creamy noodle kugel with apples and honey

    Similar to a bread pudding held together by a rich, creamy custard, our apple-honey kugel is a perfect dessert for fall, as well as a fine dish for your Rosh Hashana table. The tart apples lend a gentle sweetness and bright flavor complemented by raisins, cinnamon and nutmeg. Feel like mixing it up a bit? Additional fruits and some toasted...

  • Sweet, less stew-like take on Rosh Hashana tsimmes

    Though tsimmes - a traditional part of the Rosh Hashana meal - generally is considered a sweet stew of carrots and other root vegetables, we decided to take our version in a different direction. We kept all the essentials - carrots bolstered by parsnips, beets and a sweet potato - but instead of a stew texture, we aimed for more of a roasted...

  • RECIPE: Quinoa Pilaf

    Quinoa Pilaf - Yield: 4 servings 
1 cup quinoa
1 teaspoon walnut oil
1/2 cup chopped red onion
1 cup diced carrot
1 1/2 cups vegetable broth
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 to 1/2 cup chopped walnuts
Chopped fresh parsley or thyme, 
 for garnish Procedure: Rinse and drain the quinoa. In an...

  • RECIPE; Oat-Amaranth-Carrot Porridge

    Oat-Amaranth-Carrot 
Porridge - Yield: 4 servings 
2 tablespoons vegan butter
1⁄4 cup yellow onion, diced
2 carrots, diced
2 1⁄2 cups water
1 cup amaranth
1 cup rolled oats
1 teaspoon iodized sea salt
1⁄2 teaspoon cinnamon Procedure: Sauté the vegan butter, onion and carrots in a large saucepan for 3-5 minutes. Add water and amaranth....

  • What's Cooking calendar Sept. 17, 2014

    WHAT'S COOKING 
CLASSES ONGOING Black Bear Bourbon Bar - 10375 Ute Pass Ave., Green Mountain Falls; 684-9648, 964-2990, chefmatthews@aol.com.
- Basic Bourbon Training, 8-10 p.m. Fridays. Cost is minimal and varies. Colorado Springs Senior Center - 1514 N. Hancock Ave. Registration required: 387-6000, csseniorcenter.com.
-...

  • Springs Girl Scout has the recipe for great meals from the food bank

    Madeline McWhorter knows that a trip to the local food bank may not conjure images of spicy tomato-braised chicken or baked spaghetti pie. And that needed to change. Calling upon her culinary creativity, McWhorter, 18, created a cookbook requiring only ingredients commonly found at food banks. A Girl Scout since about kindergarten,...

  • Colorado Springs-area schools adapting to new food regulations

    The school food police are cracking down. The criminals? Transfats, sugar, sodium and other dietary bad guys. A national push to develop healthier children has resulted in even more restrictions on what students can consume at public schools. Like other hot-button issues, reactions are mixed. A near-final rendition of a federal move to...

  • FOOD PLAY: A new book invites kids and parents to make whimsical candy treats

    If you heard it once, you probably heard it a thousand times: Don't play with your food. Crafter Jodi Levine defies that mom maxim with her new book, "Candy Aisle Crafts," (Penguin Random House, 112 pages, $31.97), a glossy, easy-to-follow book on transforming standard candy-
aisle fare into whimsical treats. Best of all, it's designed to be...

  • Olive Garden investor: Back off on the breadsticks

    NEW YORK — Maybe there is such a thing as too many breadsticks. In a nearly 300-page treatise on what's wrong with Olive Garden and its management, investor Starboard Value suggests the Italian restaurant chain is being reckless with its unlimited breadsticks. The hedge fund notes the chain's official policy is to bring out one...

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