ArcaMax

Here's a quick pizza dinner that takes less time than sending out for one. Swiss cheese, mushrooms, peppers, tomatoes and onions top this thin crust base. You can also, substitute any leftover vegetables you may have on hand.

Look for thin crust, whole wheat pizza bases.

The order makes a difference in how fast the pizza cooks. I place the ...Read more

I like the theme “Food Connects Us” for this month’s celebration of National Nutrition Month, sponsored each March by the Academy of Nutrition and Dietetics. And this month also coincides with another observance — Saint Patrick’s Day.

This particular holiday began in Ireland to commemorate Saint Patrick, a priest and missionary in ...Read more

In a recent article, I explained the technicalities of identifying a food as a probiotic. Probiotics are “good” bacteria that benefit our health. And many of these beneficial organisms reside in fermented foods. Yet not all fermented foods can technically be called “probiotics.”

Why? In order for a food to be classified as a probiotic, ...Read more

A tangy mustard coating gives this baked fish a great flavor and seals in the juices. I use two types of mustard in this recipe, Dijon and a grainy mustard. This is a very simple recipe and, once it is in the oven, you can quickly make the barley.

Barley is used most often in stews and soups, but it is very good boiled and served as an ...Read more

I’m on vacation. So I have no idea why I decided to write on such a controversial topic this week. I would guess, though, that I’m not the only one scratching my head over the current banter against seed oils.

As you might guess, seed oils are liquid fats that come from plant seeds. The most notable are derived from canola, corn, cottonseed...Read more

My buddy Al sent this response to a recent column on vitamin C:

“You wrote, ‘unlike most animals, our human bodies do not have the ability to manufacture vitamin C.’ Well, I am a party animal!! Do I have the ability to make a little of my own?

“Seriously now, I have 1,000 mg packets (of vitamin C) and it reads ‘for daily support.’ ...Read more

Everyone loves lasagna. This is a new and popular lasagna variation that is served in bowls as a thick soup. The soup is served with a dollop of yogurt.

Orange zest adds an intriguing, sweet flavor to the soup. It is made by scraping or cutting the outer skin of an unwaxed orange. Be sure not to include the white pith just under the skin.

...Read more

We’re never too old to learn. That’s why I appreciated the kind letter from Professor Emeritus Bob Hutkins from the Department of Food Science and Technology at the University of Nebraska.

“Thank you for your informative columns that I read regularly in the Lincoln Journal Star. The probiotics quiz was spot on except for the question ...Read more

We’ve just arrived for our yearly visit to the great state of Texas. After three days of travel, our horses and dogs are happy to be here too.

Before we left home, I packed our live-in trailer with as many groceries as would fit into our small refrigerator and limited cabinet space. No need for anything that requires an oven. Don’t have one...Read more

Stir-fry some shrimp with hot pepper sauce, garlic, and ginger for a succulent, quick dinner.

Buy bag of frozen shrimp, wild caught, and keep on hand. Look for sales and keep some on hand for quick meals. It saves time and money running to the store.

Sesame noodles with snow peas complete the meal. Fresh snow peas add a crisp texture to the ...Read more

One regret I have is not being able to meet Linus Pauling, the biochemist best known in nutrition circles for his views on vitamin C. In the last years of his life, he resided just down the road from us. He may not have wanted a visit from a stranger, but I wish I had at least tried.

If the name doesn’t ring a bell, Pauling was a Nobel Prize ...Read more