Broccolini | Apple Crumbles

CNYEats A Taste of Utica Broccoli Rabe

Just have to say, I'm pretty proud of myself. I ran my 22 miles, my longest run before the Philly marathon on November 20th. It wasn't fast but it wasn't a struggle either. It was a rainy, cool morning and, to be quite honest, I actually ENJOYED the challenge of making myself "stay the course" for over 3 1/2 hours... in the rain...getting cold...getting wet. It's these kind of runs that build confidence. Did you run this weekend? Did you "stay the course" and complete your goal? BROCCOLI RABE The title says “Broccoli Rabe” , posted by Maria LaMonte and [...]

By Joanne|2011-10-22T18:01:54-04:00October 23, 2011|Taste of Utica|3 Comments

CEimB: Salmon with Sweet and Spicy Rub

Make the popcorn, grab the Milk Duds, sit back and prepare to enjoy this weeks episode of "Craving Ellie". We have to congratulate Pam of Lobster and Fishsticks for a wonderful choice. The recipe is from "The Food You Crave" by Ellie Krieger and can be found on page 227. Be sure to go to Lobster and Fishsticks for more details. Salmon is a healthy meal choice. It is high in protein, rich in Omega-3's (the healthy fats), and filled with Vitamin D, B-12 and a host of other nutrients. There are endless recipes for salmon and if you have a [...]

By Joanne|2009-04-09T07:02:29-04:00April 9, 2009|Life|13 Comments

Broccolini, Broccoli, Broccoli Rabe, Broccoflower

Have you ever wondered what the difference is among all those green "broccoli" types? Read on friends. More on these items may be found at wikipedia. Broccoli: High in vitamin C and usually boiled or steamed. It has gained popularity as a raw vegetable on hor d'oeuvre trays. It's flavor is soft and flowery when eating florets, and can be crunchy when eating stalks. The thinner stalks are great for soup! Broccoflower: The edible part of the vegetable are the florets. It originated in Holland and has a milder flavor than either broccoli or cauliflower. It looks like a [...]