Recipe Makeover, Turning a Dixie Dessert Into a Summer Salad

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Ambrosia is a sweet Southern dessert most often served around the winter holidays. But frankly, my dear, I see it differently. My version transforms this dessert into a slightly savory summertime main dish salad.

Summer Fruit Salad_04As in traditional ambrosia, I use orange and coconut, but I skip the third historic ingredient, sugar.  And what about the marshmallows and maraschino cherries that all you Scarletts and Rhetts recall?

I love tracing a recipe’s roots.  Ambrosia’s history is pure Americana. It originated in the 1860s as an elegant and luxurious Dixie dessert made Read more… “Recipe Makeover, Turning a Dixie Dessert Into a Summer Salad”

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    Corn Pancakes for Breakfast, Lunch, or Dinner

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    Aunt Jemima pancake mix first appeared 1889. The first IHOP opened in 1958. That has given cooks lots of time to develop a stack of pancake variations. Among them, flapjacks made with fresh corn are one of my summertime favorites. A treat breakfast or brunch, they make a good hot weather supper, too.

    Here’s my recipe for Fresh Corn Pancakes with Lime Drizzle. And for perfect pancakes, here are some tips: cornpancakes Read more… “Corn Pancakes for Breakfast, Lunch, or Dinner”

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      Jicama – A New Veggie for Your Cancer Fighting Diet

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      Today’s Health-e-Recipe pairs crunchy and sweet jicama with a fruity salsa. Jicama is a root vegetable, also know as a Mexican turnip. You can find it in the produce section usually near other root veggies like turnips and beets. It packs 6 grams of cancer-fighting fiber for less than 50 calories. Jicama makes a great addition to your vegetable platter raw, but can also be cooked.Jicama Root Cut And Sliced

      Here’s more information about jicama from our nutrition advisor, Karen Collins, MS, RDN, CDN, FAND.

      Q: How do you prepare jicama?

      A: Jicama (hee-kah-mah) is a root vegetable that looks like a cross between a turnip and a potato. You can peel it, slice it into strips and serve it raw in salads or with a low fat dip. You can also cook it by steaming, stir-frying, or oven roasting. Jicamas have a mild flavor and crunchy texture.

      You should choose smaller ones because they’re less woody. They should be free of bruises. A whole cup of raw jicama contains only about 50 calories. They are an excellent source of vitamin C and a good source of dietary fiber.

       

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