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Sally BernsteinFood for Thought Blog by Sally Bernstein (a WomensForum Food Blogger and Network Partner)
Sally Bernstein is the Editor of the acclaimed internet watering hole for women known as Sally’s Place as well as the Co-Host of Sally’s Place Internet Radio Network. Sally's blog on WomensForum is a place where fellow foodies can join Sally on her passionate journey through the world of food and wine.


Deviled Eggs Easter Recipe
Written by Sally Bernstein   


Looking for an easy Easter appetizer recipe? Deviled eggs are not only easy to make but also a popular comfort food.

It's time to start thinking of decorating eggs, chocolate bunnies, brunches, egg hunts, church services, and spring festivals, because Easter Sunday is coming soon! Instead of serving the usual sweets and treats this Easter, switch it up with this Deviled Eggs recipe!

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Kohlrabi Recipe: A Dieter’s Dream
Written by Sally Bernstein   

kohlrabi-recipe-a-dieters-dreamLast year, brussels sprouts were added to many restaurant menus in the U.S.

So many menus in fact, that people are now tired of this green. Time for a new vegetable to be the star of the show! Kohlrabi, is it? Kohlrabi (kol-ROB-ee) is a vegetable that is high in fiber, low in carbohydrates and calories and has antioxidants that help fight cancer. In other words, this vegetable is a dieter's dream.

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Mardi Gras: Oysters Rockefeller & Banana Foster
Written by Sally Bernstein   

Oysters RockefellerIf you haven't made Oysters Rockefeller and Bananas Foster, now is the time.  What's better than New Orleans food?

Laissez les bons temps rouler!! Mardi Gras, the colorful purple, green, and gold holiday, falls on Tuesday, March 4th. The city of New Orleans goes all out with parties, music, parades, costumes, masks, beads, picnics, and, of course, the delicious and colorful King’s Cake.

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Healthy Greens For St. Patrick’s Day
Written by Sally Bernstein   

think-green-for-st-patricks-day-healthy-green-headerGreen can mean many things to many people. Read on to seek out healthy food options.

Green is definitely the color of St. Patrick’s Day on March 17. And while some of us will be drinking green beer, wearing green clothing, ribbons or shamrocks, eating green food and marching in public parades displaying the color green, others of us will reflect on what green has come to mean when it comes to eating healthy food.  From split pea soup to kale, the food darling of 2013, we are consumed with eating and drinking healthy foods.

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Valentine’s Day Recipe: Chocolate Mousse
Written by Sally Bernstein   

valentines-day-recipe-chocolate-mousseValentine’s Day is the one special day of the year when we go out of our way to cook for the ones we love.

If you and your sweetheart are chocolate lovers, I offer the following classic French recipe originally titled “Mousse au Chocolat.” It is chocolate mousse that can be made in a 1-quart soufflé dish or eight individual heart-shaped soufflé dishes.

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Valentine’s Day Recipe: Pears Belle Hélène
Written by Sally Bernstein   

valentines-day-recipe-pears-belle-heleneIf you are looking for an easy-to-prepare surprise for Mr. Right on Valentine’s Day, look no further.

Poire Belle Hélène is a classic French dessert that consists of poached pears served with chocolate syrup. Both vanilla ice cream and crystallized violets are used in many of the classic versions. This special Valentine dessert will make a beautiful presentation and is sure to satisfy your sweetheart. It was named after the operetta La belle Hélène around 1870 by Auguste Escoffier.

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Vegetable Christmas Tree Dip Recipe
Written by Sally Bernstein   

vegetable-christmas-tree-dip-recipeMost people pull out all the stops for Christmas cooking. And what starts a party or meal off better than a fun appetizer?

This Vegetable Christmas Tree Dip appetizer certainly fits the bill. I have made this dip recipe every year and it always gets raves. It is simple to make, appropriate for the holidays, and your guests will think you’ve gone to a lot of trouble for them. And this is one Christmas tree that your guests will enjoy un-decorating.

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Holiday Cookies: Rum Balls & Apricot-Coconut Balls
Written by Sally Bernstein   

holiday-cookies-rum-balls-and-apricot-coconut-balls-headerDecember is the time of the year to indulge in making holiday cookies. Family recipes are often made from generation to generation, which makes those recipes special. 

Yet, every year try to add something new to your repertoire. This year you might want to try rum balls as they are easy to make and quite tasty. One special holiday treat is a rum ball, bite-sized confections made with chocolate and rum. After that the recipe varies from country to country and family to family. This holiday cookie recipe has been in my family for many years. Yet, you must remember to make these balls at least 10-14 days before you want to serve them. It takes that amount of time for the rum flavor to dominate.

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Thanksgiving Leftovers: Turkey Hash
Written by Sally Bernstein   

thanksgiving-leftovers-turkey-hashThe day after Thanksgiving is the day we realize we have a lot of leftover turkey. Enjoy my ideas for how to use this meat.

In past years I’ve come up with several ways to use Thanksgiving leftovers. After I clean the carcass of most of its meat, I make a hearty turkey soup with onions, carrots, celery ribs, parsley, long-grain white rice and seasoning. The actual meat can be made into turkey enchiladas, turkey tetrazzini (spaghetti, mushrooms, turkey, almonds and seasonings), or a grilled cheese sandwich using cranberry mustard, sliced turkey, avocado, cranberry relish and Havarti cheese.

But, my favorite is Turkey Hash, the perfect brunch dish for Black Friday, the day after Thanksgiving. This dish incorporates potatoes, leftover turkey, and a few veggies, topped with two fried eggs. If you like food spicy, get out the Tabasco sauce.

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Thanksgiving Pecan Pie Recipe
Written by Sally Bernstein   

thanksgiving-pecan-pie-recipeA traditional pie served around my Thanksgiving table is pecan pie. This Southern favorite, which uses whole pecan halves and Karo syrup, graces many families holiday meals. 

Bourbon pecan pie and chocolate (chocolate chips are commonly used) pecan pie are variations of the original pie, and are often served at Thanksgiving. Native Americans introduced the nut to the French people of New Orleans, who created pecan pie, but the earliest recipe is dated back to 1925. Although cane sugar and corn sugar were popular sweeteners for many years, the makers of Karo syrup popularized pecan pie and many recipes, such as the one below, call for Karo syrup by name. To save time, you can use a frozen pie crust. Not that I recommend this, but it is a time saver.

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Halloween Spider Cookies
Written by Sally Bernstein   

halloween-spider-cookiesHalloween is right around the corner! Check out this fun cookie recipe for Halloween! 

It’s time to think about what you might do with your kids and what treats you will make to give away that night when trick or treaters ring your doorbell. One popular item with kids is homemade cookies. Halloween cookies come in all shapes and sizes, from pumpkins and skeletons to graveyards, witches, and ghouls. But, these Halloween spider cookies were always my kid’s favorites.

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Endive & Feta Appetizer Recipe
Written by Sally Bernstein   

endive-and-feta-appetizer-recipeEndive is a versatile vegetable that is a novelty to many home cooks. Here is a yummy appetizer recipe that utilizes it! 

Endive (on-deev), a somewhat bitter green, is grown in northern California at California Endive Farms in Rio Vista.

It took farmer Rich Collins 10 years of trial and error to perfect his growing methods and he now produces both red and white endive. The elongated-shaped endive has its final growing process inside in the dark after starting life in an outdoor field.

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Get Kids Involved in the Cooking Process
Written by Sally Bernstein   

get-kids-involved-in-the-cooking-processA few weeks ago I wrote "Get Kids Involved in the Kitchen" about websites to inspire the kids in your life to cook with you. Now, I’d like to talk about more ways to give kids “hands on” experience to help build food enthusiasts for life.

Kids are usually curious about cooking and love learning how to do new things. First, I’ll start with special pint-sized tools and equipment that really engage kids to try their hand at creating their own meals. 

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Peach Ice Cream Cookie Sandwich Recipe
Written by Sally Bernstein   

peach-ice-cream-sandwich-recipeCheck out this unique ice cream sandwich recipe that uses a surprising ingredient: peaches! 

Legend has it that the ice cream sandwich originated in 1899 in the pushcarts of Lower Manhattan’s Bowery. The early ice cream sandwiches were just ice cream in between tiny slabs of water wafers, which later changed to graham wafers. By 1905, the carts were appearing outside of New York City, and a trend was born with these sandwiches selling for between one and three pennies. That was then and this is now.

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Baked Kale Chips Recipe
Written by Sally Bernstein   

baked-kale-chips-recipeKale, one of the new darlings of our health-obsessed world, is actually quite good for us.

Kale is a member of the cruciferous vegetable family, which also includes Brussels sprouts, broccoli, collard greens and cauliflower. Kale is very high in vitamin K, beta-carotene, vitamin C, and is rich in calcium. It is known to help fight cancer and lower cholesterol. Other than it's nutritional benfits, kale can be molded into a simple, delicious snack!

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Get Kids Involved in the Kitchen
Written by Sally Bernstein   

get-kids-involved-the-kitchenSome of the best memories are often made in the kitchen with your kids.

Summer is a great time of year to get the kids in your life cooking. With lots of free time on their hands, kids are more open to adventures in the kitchen, especially when they get to enjoy a yummy treat after all their hard work. There may be more messes in the kitchen to clean up, it may take longer to get dinner on the table, but the long-term benefits of spending time with children in the kitchen far outweigh the negatives.

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Gazpacho Soup Recipe
Written by Sally Bernstein   

gazpacho-soup-recipeNothing says summer more than a cold cup of gazpacho soup.

With fresh garden tomatoes, peppers and cucumbers available during the summer months, July is the perfect time to learn a new recipe. What's more refreshing than a cup of cold soup? All you need is a blender to get started. 

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Strawberries in Champagne
Written by Sally Bernstein   

strawberries-in-champagne-recipeI've got a fruity drink recipe that is quick and refreshing!

Summer brings an array of fresh fruits that are in season. Fruits like apples and oranges are typically seen all year round, but strawberries taste best during the hot months. Their season is generally April through June, so this may be your last chance to enjoy this strawberries in champagne recipe!

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Grilled Steaks for Father's Day
Written by Sally Bernstein   

grilled-steaks-for-fathers-daySteaks are great. But, how do you know which cut of beef is best?

You want to celebrate your father, uncle, date, boyfriend, etc. on Father’s Day with a special meal. You assume a grilled steak dinner would be perfect for this occasion, or broiled or seared steaks. So, off you go to the meat market or grocery store to buy the meat.  And that’s where the trouble begins.

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Helping Kids Read Food Labels
Written by Sally Bernstein   

labels-on-food-for-kidsLabels don't lie, but they sometimes bend the facts.

Each food's "nutrition facts" box should be studied before you make a purchase. And your kids should know that nutrition labels are there to inform you what's inside the food you're eating. The agency in charge of nutrition is the USDA (United States Drug Administration). They have switched from the traditional pyramid to a new symbol, a colorful plate called MyPlate. Michelle Obama is a big proponent of this change.

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