I shared this recipe for a great seasoning with my diabetic readers and I thought that it would make a great addition here at Robust Cooking. We all consume more sodium then we really need on a day to day basis. Sodium is found in large amounts in processed foods, so the addition of table salt on our foods in addition to the sodium content already present can be very bad for our health. If you are trying to lower your sodium intake, try this seasoning. It makes about 3 cups and can be stored for about 10 weeks in the fridge. It will last longer if placed in an airtight bag in the freezer. Use a low sodium parmesean cheese or a vegan cheese. Superb Seasoning *2 cups parmesan cheese *½ cup sesame seed *½ teaspoon garlic salt *1 tablespoon dried,... [Read more]

Trying to choose the best cookware can drive you crazy. Maybe not completely around the bend, but if you are shopping for pots, pans, and baking sheets for the first time, the selection and materials can make you a little loony. Aluminum, steel, copper, cast iron, glass, and enamel ware . . . What is a new cook to do? The best way to choose cookware is to think of the types of cooking you are likely to do the most often. Will you be making a lot of quick meals or cooking, then storing food to be warmed later? Once a month cooks need more baking pans, while people who like to cook fast, fresh meals would do well with several more frying pans. Keep in mind, this is just for newer cooks, once you have been in your kitchen a while, you will know... [Read more]

I am a huge fan of breakfast. Breakfast fuels you for the day (or night) ahead and gives you more stamina than the quick cup of coffee and pastry grabbed on the go. My favorite breakfast for busy mornings are those easy to hold in the hand and munch. At home we experiment (ok, I experiment, the family wonders what is next) with breakfast bars, cookies, and muffins. Bars are the best if you want to make something ahead of time that you can just snatch out of the fridge on your way to work or school. Kids love them and they’re so easy to make! The following recipe uses oatmeal as a base. Oatmeal is great for these types of recipe because it is filling, good for you, and gives the bar stability. Oatmeal On The Go Bars * 1 cup raw sugar (turbandinio)... [Read more]

Allspice Tastes and smells like a blend of cinnamon, cloves, nutmeg, and ginger. Not a mixture of spices, but the dried berries of a tropical plant, harvested and dried before ripening. Most flavor can be found when dried whole fruits are ground fresh, though powder form is acceptable in most kitchens. Since allspice has a strong flavor, use sparingly in baked goods and other dishes. Adds interest to meat dishes, especially Caribbean cuisine. Chili Powder Chili Powder is a blend of rish spices such as cumin, garlic powder, and chili peppers. Commercial preperations can be found in any food market/grocery store. Homemade versions are more robust than the prepackaged type. For experienced cooks, chili powder can add zest to a variety of foods,... [Read more]

Basil Basil is a strongly flavored herb, sweet and very aromatic. Popular in Italian cooking, it has become a favorite herb to grow on windowsills. The taste can be best described as a cross of black licorice and cloves. Basil can be incorporated with most meat dishes, tastes great in salads, can be chopped finely to add into egg (breakfast dishes) and is the main ingredient in pesto. Dill Dill has a feathery look and feel in the garden. We are most familiar with it in pickles, though dill can be used in any dish that needs a little sparkle. An excellent add in for potato and egg salads. The lemony flavor of dill is great with lamb, also good with pork. Oregano Robust in flavor, used extensively in Italian and Greek cuisine. Goes extremely well... [Read more]