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To Cook or Not to Cook

October 23, 2018 by Joyce Bunderson

The season for lots of refreshing cool salads has come to an end for this year. I don’t mean that we won’t have more salads this year; I just mean that if we live in the northern hemisphere, we may more frequently be looking for food that will warm us up. Should we be too […]

What’s for Dinner? Same O’ Same O’

July 3, 2018 by Joyce Bunderson

Have you ever noticed that meals sometimes become routine? I remember when my family was young and I was working fulltime. Then we had a pasta casserole, marinara sauce and browned burger, with grated cheese on top – one two many times. The fact is that I had that as a frequent standby, because it […]

Frozen Produce

June 5, 2018 by Joyce Bunderson

Sometimes people are shocked when I say that frozen produce is an excellent source of nutritious, top quality fruits and vegetables. It is a common idea that frozen commodities are somehow inferior to fresh produce, and that it costs more. There are quite a few factors that support my claim that frozen produce rates “excellent” […]

Mushrooms to the Rescue

May 1, 2018 by Joyce Bunderson

In my experience, people either love ‘em or hate ‘em. I guess if you really hate them, you hate the types you’ve tried of the 7,000 edible varieties – and therefore assume they are all not for you. But on the other hand, if you don’t hate them, then maybe you’ll be interested in their […]

Substitutions and Wild Creativity

November 14, 2017 by Joyce Bunderson

Today, a granddaughter and a few of her friends are coming over for a little cooking lesson. I’m going to involve them in three recipes; a stir-fry (same technique used to make fajitas); minestrone soup; and a super easy soup. I chose the recipes; recipes that will help them learn techniques that can be used […]

Herbs and Spices for Flavorful Food

October 10, 2017 by Joyce Bunderson

As I begin typing this post, I realize that I’m headed for Greece, where herbs and spices are integral ingredients in making food quite wonderful. This article won’t get posted for about a month, but I’m in one of my moods to share a bit about the use of herbs and spices. On April 25, […]

Hot Potato

September 5, 2017 by Joyce Bunderson

Just the other day, we were at the top of a lovely building in Salt Lake City. Any meal there would have been enhanced by the view – mountains, city and clear blue skies accented by a few cumulous clouds. For some unexplained reason Dr. Grandpa chose meatloaf, which came with mashed potatoes and a […]

What’s in Your Ground Meat?

August 29, 2017 by Joyce Bunderson

It was late in my cooking experience when I learned to use a food processor; but I’ve gradually gotten up to speed. One of my most recent experiences is using the food processor for making ground meat. Are you wondering why I’d waste my time doing such a thing when the butcher does it so […]

Creativity in the Kitchen

August 8, 2017 by Joyce Bunderson

Let’s imagine that you have not been gifted with music talents; nor do you write books; and on top of that you can’t draw worth beans. Maybe you have a gift for creativity in the kitchen; this gift can be a main ingredient in healthy, tasty dishes. You may be able to make recipes that […]

Juggling Fat

June 27, 2017 by Joyce Bunderson

If you’ve seen a big giggly chunk of animal fat, you know that the thought of juggling fat sounds like a difficult task. Seriously, I realize that you don’t want to juggle fat (and neither do I); but I do want to help you balance the types of fat in your diet. In addition, I […]