Broccoli Salad

Note: I am reposting my old food columns from Milford Patch. They originally contained step by step photos and accompanying instructions, which I hope to recreate at some point. Until then, I am posting the original text. This post originally appeared on Patch on July 17, 2011...

Broccoli’s back, folks! We’ve had a little fun on vacation with dessert and champagne, but I’m starting to feel the sugar overload and I’m ready to get back to salads. This is one of my favorites, and it’s my go-to potluck recipe. If you invite me to your party, chances are this is what I’ll bring.

Crockpot Chicken

Sometimes when I talk to people, I realize that they are under the impression that I feed my family better than I do. By that I mean they think I make something blogworthy for dinner every night and that I always have fresh baked goods around. Well, that really couldn't be further from the truth. In actuality, I probably make "something good" about twice a week and the rest of the time is just trying to get folks fed in between running around. So, like most people, I have a few things I make over and over again. This is one of those things, and we just call it Crockpot Chicken.

I make this.. a lot. Allow me to count the ways I love this chicken:

Kitchen Tip: Cutting an Avocado

Cut into the avocado until you hit the pit, then roll it through until you have cut all the way around.

Twist the halves to open.

Whack the pit with the blade of your knife so it sticks in, then twist it out. You'll have to knock the pit off. I usually strike the handle of my knife against the side of my trash can so the pit falls in.

You can either scoop it out as is, or you can slice or dice it right in the skin. Then scoop it out with a spoon.

Tabouli

Note: I am reposting my old food columns from Milford Patch. They originally contained step by step photos and accompanying instructions, which I hope to recreate at some point. Until then, I am posting the original text. This post originally appeared on Patch on May 15, 2011...

Much like our old friend hummus, tabouli is a staple of the Middle Eastern table, where it is served at almost every meal. True Lebanese tabouli is a parsley-based salad, while what you find in the supermarket is mostly bulgur (cracked wheat). I like it either way, so I tend to let the size of the parsley bunch I buy dictate the proportion. You should make it according to your taste, but if you grow herbs, this will be a great way to use them when they start growing out of control.

Bulgur can be found in any supermarket these days, usually near the rice, but sometimes in the ethnic food aisle or with the bulk natural foods. It is cracked wheat, so it’s not suitable for people with gluten intolerances, but for the rest of us, it’s a fresh way to get more whole grains in your diet. It’s cheap, high in protein and fiber, and only needs to be soaked – not cooked - when used in tabouli. (Remember that in the summer when it’s too hot to cook!)

Frittata

Note: I am reposting my old food columns from Milford Patch. They originally contained step by step photos and accompanying instructions, which I hope to recreate at some point. Until then, I am posting the original text. This post originally appeared on Patch on April 23, 2011...

A frittata is like a cross between an omelet and a quiche, but easier and friendlier than both. You can make it for breakfast, lunch or dinner. You can easily make it larger or smaller to feed the number of people you have. It can be simple or elaborate. You can eat it hot or at room temperature, and you can even reheat a slice the next day.

This is a great way to use up leftovers and the veggies sitting in your crisper drawer. Anything you like in an omelet can go into a frittata. All you need to do is cook or warm the add-ins in the same skillet you plan to use for the frittata. Best of all, you’ll only need to wash a mixing bowl and a skillet. This is what I make for dinner when I have no food in the house.