The Making of CHEESE
DietEd Barillas November 6, 2012
By Ed Barillas- Staff Writer Long ago a traveling Arab merchant was transporting milk in the stomach lining of sheep and as he traveled, the heat from the sun activated the enzymes in the lining (which is now known as rennin), which separate the whey, and curds and thus... Read more
Cheese It Up
DietEd Barillas October 19, 2012
No matter what kind of natural cheese you enjoy eating you are certainly doing your body a great favor. I am not talking about factory-processed cheese either as this processed cheese that comes in slices or worst in a can will surely wreck any plans of you staying in... Read more
Cheese facts
Diet August 8, 2012
It doesn’t matter what kind of natural cheese you eat you are doing your body a great favor. Please keep in mind that I am not talking about factory processed cheese either as this processed cheese that comes in slices or worst in a can will surely wreck any... Read more
Zucchini and Chickpeas Appetizer
Appetizers and snacks August 4, 2011
“Although coined as an appetizer this great dish and can stand on its own for a meal” Prep time: 10 minutes Cooking Time: 15 minutes serves: 8 Ingredients 3 tbls. Olive oil 1 tbls. Organic butter 4 green zucchini, washed and coarsely grated ½ Lb. chickpeas 6 Diced pitted... Read more
Low calorie Onion Soup
Recipes August 3, 2011
“This traditional, warm and hearty soup is a favorite for adults and kids.” Prep time: 10 min Cooking time: 40 min Ingredients 3 large white onions thinly sliced 2 small red onions thinly sliced 2 cloves of garlic diced 1 bay leaf fresh or dry 1 teaspoon... Read more
Spinach and Ricotta stuffed Portobello mushrooms
Recipes August 3, 2011
“A healthy and scrumptious vegetarian dish that can be served as an appetizer, main course” Prep time: 8 min Baking Time: 35 min Ingredients 2 large Portobello mushroom caps 1/2 cup ricotta cheese 1 cup chopped fresh spinach 1 tablespoon diced onion ½ tablespoon dice garlic 1/4 cup... Read more
Tri colored fettuccini with fresh herbs
Recipes July 20, 2011
“Your pasta can be fresh or dry; so can your herbs. Let me tell you that fresh or homemade pasta with fresh herbs will taste out of this world.” Ingredients 1/2 pound uncooked pasta 1/2 cup butter 4 cloves garlic, minced 3 tablespoons chopped fresh basil 1 tablespoon chopped... Read more