Remembering Nana

By Lori Powell

My Nana…I wish I could say that I got my love of baking while sitting in the kitchen at the side of my Nana. But in fact, the opposite is true.

You see, she used to bake a long time ago but that was before she had a fire in the oven. So, as the story goes, that was the end of her baking career and my chance of ever making a cake or brownie alongside her.

However, my Nana was a marvel cooking on top of the range. I like to think that at least that part rubbed off on me.

Click to read more ...

In Love with Rosemary

By Lori Powell

I am in love with rosemary – the plant, the flavor and the look of it! Unfortunately I haven’t had my usual luck with growing this grand plant as I have had several of them die on me recently.

Rosemary plants need lots of water but only after they run dry. But if you’re not around…that’s where it all goes wrong! The plant will only take so much stress. Once is enough or if you are lucky, twice, with this beauty.

Click to read more ...

Welcome the Morning with Blueberry Sour Cream Pancakes

By Lori Powell

Finally snow! Yes, I welcome the white stuff but have to say part of the excitement is because I have a new snow blower. This storm only left us with about three inches, so it wasn’t exactly snow blower worthy. I got my exercise the old-fashioned way, with a snow shovel.

Having finished the deed leaves you invigorated and hungry. I felt I earned an all-American breakfast consisting of my own chickens’ eggs (scrambled) with a couple of slices of Applegate Farms Organic Sunday Bacon (my fave) and some fresh blueberry pancakes.

Click to read more ...

Asian Style Crab Cakes

By Lori Powell

For the New Year I am striving to eat less meat and increase my portion of vegetables and other lean proteins, such as fish.

So when I was developing a recipe with crab meat for Prevention magazine (I am the Food Director), and I had 8 ounces left over, I thought crab cakes would be a delicious way to use the remainder.

I used what I had on hand in my pantry to create the following Asian Style Crab Cakes with watercress and pickled beets…such as panko, eggs, scallions, fresh lime, watercress, mayo, pickled ginger and beets, and a touch of seasoned rice wine vinegar.

I never order crab cakes out since they are usually made with a lot of filler, such as breadcrumbs, and never enough crabmeat. I want to see the chunks of crabmeat in my cake and so they are one of those dishes that I love to make at home. Plus they are super easy and cook quickly.

Click to read more ...

Clams are Great for One or Two Bites

By Lori Powell

I have a fantastic fishmonger in my town that has the freshest littleneck clams that are truly littleneck (less than 2 inches in diameter and 10 to13 clams per pound) and not middleneck (3 to 4 inches in diameter and about 7 to 9 clams per pound). Yes there is such as thing.

Since the clams are super fresh, they’ll keep in the fridge for up to three days after purchasing. Also they cook up super-quick for a healthy weeknight dinner and you can buy a small quantity of clams. It’s definitely a win-win for cooks needing One or Two Bites.

Click to read more ...