Roasted Brussels Sprouts
Mindy Hermann, MBA, RDN2012-01-17T17:48:25+00:00@nutritionjill @davidgrotto @sarahjaneRD @writerunlive Yum on the roasted Brussels sprouts. Try with a drizzle of walnut or hazelnut oil.
Tonight’s Drink — Grapefruit Gingermargarita
Mindy Hermann, MBA, RDN2012-01-11T12:09:37+00:00This yummy drink was made with an odd combination of ingredients that I happened to have in the kitchen. My friend Jill and I rated these among the best margaritas ever. 3 ounces tequila 1/2 ounce Cointreau (the company my grandfather worked at) 1/2 ounce Morris Kitchen Ginger Syrup 2
Cooking by Number – Stir-Fry
Mindy Hermann, MBA, RDN2018-02-04T16:46:44+00:00One of my sons used to groan when homemade stir-fry was on our dinner menu. After all, Asian cooking is not in our culinary genes, except to order in a Chinese restaurant. But two things helped turn him around – his non-Chinese nutrition professor at Cornell, who cooked a stir-fry
Cooking by Number — Meatloaf
Mindy Hermann, MBA, RDN2018-02-04T16:46:44+00:00My kids were about 10 years old before I cooked meatloaf for them. I am not sure what took me so long - maybe memories of overcooked school cafeteria fare scared me off. One of my sons loved the meatloaf so much that he wanted to tell his friends about
Cooking By Number – Muffins
Mindy Hermann, MBA, RDN2018-02-04T16:46:45+00:00Last week, I spoke for a group of nursery school teachers on healthy snacks for preschoolers. When I asked the director whether the kids cooked in school, she mentioned that they made muffins but needed healthier ideas. Hey, who says muffins can’t be healthy? These get their moisture from pureed
Tonight’s Drink — The Alabazam
Mindy Hermann, MBA, RDN2011-12-04T21:01:49+00:00Our goal was to make a drink with bitters, which we found when repacking my collection of miniature liquor bottles. With tonight’s drink, we killed the Cointreau, which we used instead of the curacao in the original recipe. This is a great-tasting drink but a bit too summery for a