The new zero waste grocery store, in.gredients, will be opening soon in Austin. Unfortunately, it wasn’t open for the trip I just made. In a couple weeks I’ll be going back and maybe it will be open then. For information about in.gredients, click here. For 10 tips to greening up your home from the founder…
Author: Lanie Fioretti
My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!
Marinated Pork (Chops or Tenderloin)
I’ve made this recipe with thick center cut pork chops or with pork tenderloins. Both turn out fabulously. And I’m sure chicken would be just as good. PrintMarinated Pork (Chops or Tenderloin) Ingredients1/2 cup extra virgin olive oil 2-3 TBSP rice vinegar and / or fresh lime juice 1 cup fresh mint leaves, chopped 1…
Coconut Cream Cheesecake
If you like coconut, you’ll love Coconut Cream cheesecake. I used unsweetened coconut that has a little texture. For a smoother texture, use fresh coconut meat. I used lower fat versions of everything except the cream. PrintCoconut Cream Cheesecake Total Time: 1 hour, 45 minutes Yield: Serves 10-12 My resident expert says this is as good…
Chicken with Artichokes
This is another of Dot’s recipes from her recipe box (with a couple of my tweaks). Once you make it, it’s sure to become part of your repertoire. PrintChicken with Artichokes Total Time: 30 minutes Yield: Serves 4 Ingredients1/4 cup butter 1 medium onion, chopped 2 cloves garlic, chopped 4 boneless, skinless chicken breasts, pounded…
Growing Italian Green Beans
I’m making my case for growing the long Italian green beans! For some reason regular types of green beans don’t like our soil, and just don’t produce well. We easily get at least 8-10 times more beans with the Italian. So here’s why I think they’re a better choice for this area: Tolerate drought conditions…