It happens so slowly you don’t notice until it’s too late. It can take over your kitchen.

It’s clutter creep. Nicole Facciuto, a New York-based designer and host of A&E’s Fix This Kitchen, has seen its ugly side.

"I find the utensils drawer ends up looking like a mechanic’s science project. Everything gets tangled up," she said.

Read the full story

Pearl couscous, which is larger than a sesame seed and smaller than a grain of rice, deserves an outsized role when you’re cooking for two.

This product, also called toasted couscous or Israeli-style couscous, has a very appealing chewy texture and pleasant flavor.

And, although it’s usually served as a starch instead of pasta, you may find pearl couscous especially convenient if you’re cooking for a smaller household.

Unlike pasta that calls for bringing a large pot of water to the boil, pearl couscous can be prepared in a small pot with less water.

Pearl couscous is also versatile. You can use the ingredient in place of rice in a pilaf. You can even try preparing it risotto style.

Until recently, pearl couscous was difficult to find unless you shopped natural food stores.

Now you’ll find packaged pearl couscous in most supermarkets.

New to the shelf is a line of products, including Original Pearl Couscous, Tri-color Pearl Couscous and Whole Wheat Pearl Couscous from RiceSelect (www.riceselect.com).

The following recipe can use any form of pearl couscous, but it looks very attractive with tri-color couscous.

When this dish is just finished, it has the loose, creamy consistency of risotto. If you allow the dish to stand covered off the heat for five minutes, the couscous will soak up some of the broth.

Couscous Pilaf with Chicken and Mushrooms

Preparation time: 6 minutes

Cooking time: 20 minutes

1 tablespoon olive oil

1 large garlic clove, minced

1 large shallot, chopped

2 cups sliced shiitake and/or oyster mushrooms

1 tablespoon butter

1 large boneless, skinless chicken breast half, cut into thin strips

1/2 cup tri-color pearl couscous

1/4 teaspoon dried, crushed thyme

1 cup hot chicken broth

Salt and pepper to taste

Heat oil in large skillet. Add garlic, shallot and mushrooms. Cook over medium heat for 5 to 8 minutes, or until shallot and mushrooms are tender. Push vegetables aside (or remove if skillet is small). Add butter and melt.

Add chicken strips and brown, stirring occasionally, about 3 minutes. Stir in couscous and thyme. Cook for 1 minute, stirring constantly to toast the couscous. Add broth and scrape up any browned bits in skillet. Bring to a boil. Reduce heat to low, cover and simmer for 5 to 10 minutes or until couscous is tender. Season with salt and pepper to taste.

Per serving: 345 calories; 15 grams total fat; 21 grams protein; 30 grams carbohydrates; 37 milligrams cholesterol; 422 milligrams sodium and 1 gram dietary fiber

If you’re cruising your local farmers market or the supermarket produce stand, or checking the progress in your garden, you know how tempting vegetables look this time of year.
You’re seeing vibrant asparagus, green beans, lettuce and herbs. And when you have spring produce at its peak, you can savor the freshness and flavor by serving a vegetarian entree for two.
For best quality, don’t purchase more vegetables than you’ll need for one recipe.
If you’re buying asparagus, pick up 12 to 16 ounces; you lose about a third of the weight when you snap off the tough ends of the spears. A half-pound of green beans or sugar snap peas should be satisfying.
The possibilities are endless, but a mixture of vegetables, pasta and cheese sauce is especially delightful, being both luscious and easy to prepare.
For the pasta, try bite-size penne (quills), cavatappi (corkscrew), cavatelli (ruffled shells) or farfalle (bowties). Cut vegetables, such as asparagus or green beans into pieces the size of the pasta. Leave sugar snap peas whole.
Although cheddar is a popular accompaniment to vegetables, this is a good opportunity to experiment with other cheeses, such as Emmental, fontina or asiago. Gorgonzola is a surprisingly delicious addition. The tangy flavor of this Italian cheese is a great match for herbal-tasting asparagus and other seasonal vegetables.

By DIANE ROSSEN WORTHINGTON

I created this recipe when fussy food-loving vegetarians were coming to dinner. I wanted something slightly unusual but speedy to prepare. The result was a bit hit at our table. Everyone loved this combination of sturdy portabella mushrooms combined with tomatoes and creamy cannelini beans. The touch of tarragon brings all of the flavors together.

Portabella mushrooms are used here for their rich meaty texture and flavor. Portabellas are larger brown cremini mushrooms. It’s important to remove the inner gills of the mushroom with a spoon so the mushrooms won’t exude a dark liquid. Otherwise the stew might be too soupy.

If you like a smoky flavor, look for fire-roasted diced tomatoes. Canned cannelini beans work fine in this recipe but remember to drain them well. Try this on a cool day by itself in a bowl or serve it atop soft corn polenta, risotto or your favorite pasta. A California zinfandel would be a lovely accompaniment.

Portabella Mushroom, Tomato and White Bean Ragout

Serves 4-6

2 tablespoons olive oil

3 medium leeks, light green and white part, cleaned and finely chopped

2 pounds portabella mushrooms, trimmed and chopped

1 (141/2-ounce) can diced tomatoes in juice

1 tablespoon fresh finely chopped tarragon or 1 teaspoon dried

Favorite seasoning salt

Freshly ground black pepper

1 tablespoon balsamic vinegar

2 tablespoons creme fraiche or whipping cream

1 cup rinsed cooked cannelini beans

Heat the oil in a large skillet over medium-high heat. Saute the leeks until softened and lightly browned, about 5 minutes.

Add the mushrooms and stir to evenly distribute. Cook until softened, about 4-5 more minutes.

Add the tomatoes and tarragon and simmer until the mixture is nicely browned and thickened, about 5 minutes. Stir with a wooden spoon breaking up the tomato pieces as they soften.

Add the salt and pepper and balsamic and bring to a boil on high heat. Reduce the liquid until it is glaze-like. Reduce the heat and add the cream and beans and mix to combine. Heat for another minute.

Taste for seasoning.

Advance preparation: Can be prepared 4 hours ahead, covered and reheated gently.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks and is a James Beard award-winning radio show host. Contact her at www.seriouslysimple.com.

By DIANE ROSSEN WORTHINGTON

Author Jesse Ziff Cool shares great tips and recipes in her latest book Simply Organic (Chronicle Books). She showcases organic, seasonal and local produce in easy recipes that are both flavorful and visually satisfying.

This adaptation of her seafood pasta recipe is a perfect example of her recipe style. Tender chunks of seafood marry beautifully with thin strands of pasta, leafy chard and a creamy tomato sauce.

What could be a better dish to serve on Valentine’s Day? Slightly indulgent with the lobster meat and cream with a touch of earthy Swiss chard, this pasta is a crowd-pleaser. You’ll find adding the chopped Swiss chard to the pasta and water is an interesting technique with excellent results.

Read the full story

The recipe for romance: Combine one part floral bouquet, one part fine red wine and one part luscious dinner entree.

You know where to get the flowers, and you can confer with your favorite wine merchant when it comes to buying a fine wine that fits your budget.

But the meal is where your talents will shine when you’re cooking a Valentine’s Day meal with your partner.

Forget trendy; forget experimental cuisines. A romantic dinner shouldn’t surprise the taste buds.

Instead, look to culinary classics for inspiration and prepare time-honored beef stroganoff. The dish is familiar and comforting yet seductive in its richness.

Read the full story

Winter vegetable puree uses a medley of winter squash and parsnips or turnips as its base, then relies on skim milk to add creaminess to the soup. (Tribune Media Services)

When our parents lectured us to eat green, they pretty much meant eat more broccoli. Decades later, that same advice is bound to mean something entirely new to the "Generation Z" kids now aborning. They’ll associate eating green with being environmentally conscious.

How our food is grown, raised, processed, packaged and transported affects the environment and ultimately our own health and wellbeing. The so-called Green Revolution in agriculture — the widespread adoption, in the decades following 1945, of pesticides, fertilizers, new crops and a range of scientific farming techniques — transformed life throughout the world, mostly for the better.

However, the environmental downside of industrial farming have become clear, especially the heavy reliance on fossil fuels and other contributions to global warming (such as methane-emitting livestock).

With a few changes in the way we eat, we can begin to correct some of these problems. Here’s how you can amend your diet — for the sake of your own health and that of the planet our children will inherit.

• Bag the beef. Or, at the very least, cut back the amount you consume and switch to grass-fed beef (which is less petroleum-intensive). Growing animal feed uses almost 10 percent of U.S. land, along with excess water, fertilizer, pesticides and energy. Just over 30 percent of land is used for grazing cattle. Instead of topping off your lunch salad with beef or chicken for your protein source, try soybeans, a much more efficient energy source and equally high in protein.
• Veg out. Vegetables require vastly less energy to grow than animals, and they produce no greenhouse gases. Plus they provide a plethora of vitamins, minerals and antioxidants. Instead of the usual (and unexciting) steamed veggies, try roasting them (any and all veggies) in the oven, then shave a little fresh Parmesan cheese on top just prior to serving (double portions may reduce how much animal protein you eat).
• Stay close to home. Eating locally is a great way to support farming in your community and cut down on the carbon footprint (produce travels an average of 1,500 miles from the farm to your plate). A great way to buy local is at farmers markets, which these days can be found almost everywhere. Some grocery stores also sell local produce. Note: Don’t be deterred if local farmers don’t label their produce "organic." They may use organic methods but may not be able to afford the high cost of certification. Many such farmers use the term "sustainable" to describe low-impact methods they use to raise produce. The great thing about farmers markets is that you can usually ask the farmer how they raise what they’re selling.
• Eat seasonally. Buying berries in winter that have been flown from the southern hemisphere is getting more and more difficult to justify. Think of the food miles — and then think of local and more sustainable alternatives.
• Enjoy home cooking. Not only will you end up consuming less fat, calories and sodium, you’ll also save energy and packaged waste. Virtually any way you look at it, cooking at home is always more cost effective. Consuming fewer calories leads not only to one less notch on the belt — it also means less stress on the environment.

Convinced? Well, then, the recipe below is a great way to get started.

Winter Vegetable Puree

Serves 6

1 pound of winter squash, peeled and cut into 1/2-inch dice

1 tablespoon lemon juice

1 pound parsnips or turnips, peeled and cut into 1/2-inch dice

Salt

1 tablespoon extra-virgin olive oil

1/4 to 1/2 cup skim milk, warmed

Freshly ground white pepper

Pinch of cayenne pepper

Freshly grated nutmeg

2 tablespoons chopped fresh chives or scallion green, for garnish

Peel the squash and cut into 1/2-inch dice. Toss the squash with the lemon juice to prevent browning. Peel and dice the parsnips. Place the squash and parsnips in a saucepan with cold, salted water or stock to cover.

Boil the vegetables for 6 to 8 minutes, or until very tender. Drain well then puree in a food processor or food mill (or mash with a potato masher right in the pot).

Work in the oil and enough warm milk to obtain a creamy puree. Correct the seasoning, adding salt, white pepper, cayenne and nutmeg to taste. Sprinkle the puree with chives and serve at once.

Per serving:145 calories, 4 g protein, 4 g fat, 26 g carbohydrates, 129 mg sodium, 0 mg cholesterol

Betsy Berthin is a registered dietitian and nutritional consultant based in Miami. Visit her at her Web site at www.betsykleinrd.com

Winter Vegetable Puree

Parsnips are every bit as versatile as their root cousin, the carrot, and add a distinctive flavor note. Think of them as a flavor accent.

Throw them in a pot of chicken or vegetable soup, purée them with potatoes with a bit of cream and a hint of caraway, or roast them to resemble oven-roasted fries.

Roasting parsnips on a shallow, uncovered baking sheet shows them at their best — crisped on the outside with a creamy sweet interior. Parsnips have a high sugar content, which is coaxed out of them. To prevent the sugars from burning on the baking sheet, line the pan with a sheet of parchment paper.

In Simply Organic, author Jesse Ziff Cool offers easy and highly flavorful dishes that rely on organic produce. Cool likes to roast root vegetables, and parsnips are among his favorites.

In this recipe, adapted from Cool, you’ll notice that the vegetables are put in the oven at 375°, which ensures that they will roast without burning. If you are serving this with other strong-flavored dishes, just omit the oregano and substitute with fresh chopped parsley.

Serve these with roast chicken, turkey or lamb.

Roasted Parsnips

Serves 6

1 pound parsnips, peeled and cut into 3-inch sticks

2 medium leeks, cleaned and sliced into 1/2-inch rounds

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon chopped fresh oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preheat the oven to 375°. Line a baking sheet with parchment paper.

Put the parsnips and leeks in a large bowl. Sprinkle with the oil, garlic, oregano, salt and pepper. Toss to coat well. Spread out on the prepared baking sheet.

Roast, turning occasionally, for 30 minutes, or until the parsnips are tender and lightly browned.

Pricey rib lamb chops are an indulgence but they can elevate a meal to a special occasion. (Jim Frost / Tribune Media Services)

Some foods are more than sustenance; they signal a special occasion.

Rib lamb chops are such a dish. The sweet-tasting, tender meat cut turns dinner into a romantic repast.

What better time to serve this elegant meat cut than at a New Year’s Eve celebration for two?

If you’ve never purchased rib lamb chops, look for the rib bone along one side and a core of meat about the size of a golf ball surrounded by enough fat for flavorful eating.
Read the full story

Baked eggnog French toast should be prepared the night before allowing the eggnog to absorb into the bread. The topping of apples and apricots can also be made in advance. (Photo by Betty Rosbottom)

By BETTY ROSBOTTOM

One of the challenges for many cooks is figuring out what to serve overnight company for New Year’s Day breakfast or brunch. A dish that is simple to prepare, that can be assembled in advance, and that delivers a bit of dazzle would be perfect. Baked Eggnog French Toast with Apples and Apricots is such an all-in-one morning entree.

A friend who loves to entertain sent me the recipe, which I tweaked slightly. Slices from a crusty peasant loaf are arranged in a baking dish, covered with eggnog, then refrigerated overnight. For the topping, sliced apples and diced dried apricots are quickly sauteed in a mixture of melted butter, brown sugar and cinnamon.
Read the full story