My New Technique for Baking Potatoes

Posted by Jennifer (the student) on May 30, 2013


I thought I know how to make baked potatoes. I used to make them the same way my mom did by wrapping them in foil. And recently, I had a great potato out at a restaurant and I began to wonder why my potatoes were never as good. Wrapping potatoes in foil steams them and that is why the skins is not crispy and the inside is not fluffy. After some research and a little experimenting, this was the best technique I found.



  • 2-4 Medium Russet Potatoes
  • Olive Oil
  • Sea Salt



  1. Preheat oven to 400 degrees.
  2. Scrub potatoes with a vegetable brush.
  3. Puncture the potatoes several times each with a fork or knife.
  4. Rub olive oil all over the potatoes.
  5. Sprinkle the potatoes well with sea salt.
  6. Place potatoes in the oven, directly on the rack with a baking pan under to catch any drippings.
  7. Bake for 40 to 60 minutes.
  8. Test the potatoes with a knife or fork, if the potatoes are done the knife or fork will slide out easily.
  9. Remove the potatoes from the oven and let then rest 5 minutes before serving.
  10. Top with what ever you like. I topped mine with ricotta cheese and green salsa.
  11. Enjoy.


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The Worst Allergy Season Ever?

Posted by Jennifer (the RD) on May 28, 2013


Pictured above is my best friend for the past week and a half…my allergy pill.  Although I HATE taking any medication at all, I really can’t remember having this bad of an allergy season.  I am completely miserable without my allergy meds this season.  Apparently, this allergy season is one of the worst on record. It is starting earlier and lasting longer too!  🙁

I read an ABC news article that had some tips to help us allergy sufferers survive this season (by the way, I haven’t been doing any of these things, but sure plan to!)

  • Don’t wait to start taking allergy meds until your symptoms are unbearable; may want to see an allergist to help pinpoint when to start
  • Ceck pollen counts online
  • Wear oversized sunglasses and wide brimmed hats to keep pollen and other allergans away
  • The only thing I have been doing is giving my dog a bath VERY OFTEN…he’s a pollen magnet.  🙂

Good luck, fellow allergy sufferers.  🙂

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Denise’s Asian Chicken Soup

Posted by Jennifer (the RD) on May 22, 2013

My sister made this chicken soup for my mom when she was not feeling well.  It was so good I asked her for the recipe.  Turns out, it was her own creation.  It’s really good!


  • 1 quarts chicken broth or stock
  • 1 chicken breast
  • 1 cup snow peas or sugar snap peas, trimmed
  • 1 cup fresh shiitake mushroom caps, cleaned and sliced
  • handful of maifun (rice noodles) cut into 3-4 inch strands
  • 1 cup small grape tomatoes
  • 1/2 cup fresh cilantro, chopped coarsely
  • 2 tsp.  super thin slices of fresh ginger
  • salt and pepper to taste

Season the chicken breast with salt and pepper.  Saute the chicken just until no longer pink in the middle.  Set aside and shred when cool.

Heat 2 quarts of chicken broth or stock in a stockpot over medium heat.

Ad the sliced shiitake and rice noodles to the broth and simmer for about 10minutes.  Add the shredded chicken, snow or sugar snap peas, grape tomatoes, cilantro and ginger and simmer for another 10 minutes

You can also add other vegetables like bean sprouts, baby corn, or whatever you feel like having.  🙂

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Surprise Recipe Swap: Morsels of Life

Posted by Jennifer (the student) on May 20, 2013

I am so excited to be participating in my third Surprise Recipe Swap . Each month Jutta from Hungry Little Girl is hosting a Surprise Recipe Swap, participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Morsels of Life blog. This food blog has a large selection of all types of recipes and has the cooking philosophy of using everyday materials that are easy to prepare. After studying all the recipes I narrowed it down to three recipes Honey Lemon Chicken, Cranberry Glazed Meatballs and White Pizza. In the end, I choose the Cranberry Glazed Meatballs and I am sure glad I did because they were so tasty and very easy too. Take some time and explore the recipe collection at Morsels of Life.


Cranberry Glazed Meatballs

by  at Morsels of Life
Flavorful, moist meatballs bathed in a tart yet sweet cranberry sauce for a savory contrast.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings

  • 14 oz can jellied cranberry sauce
  • 1/2 cup Panko bread, crumbs
  • 1 egg
  • 1 pound ground meat
  • 2 tablespoons milk
  • 1/2 tablespoon Herbes de Provence
  • 1/4 cup  ricotta cheese

  1. Combine all materials except cranberry sauce.
  2. Form meatballs about an inch in diameter.
  3. Bake at 375F for 15 minutes, until cooked through.
  4. While baking meatballs, in a small saucepan over medium heat warm cranberry sauce.
  5. Serve meatballs topped with warm cranberry sauce.
  6. Enjoy!

 Thanks for stopping by!

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Encourage Someone You Love

Posted by Jennifer (the RD) on May 19, 2013

In class last week, we worked on a real life case study.  We looked at our case study’s diet one year ago, and then looked at the improvement she made after a 1 year period.  After talking to a dietitian, she has done wonderfully.  She cooks every day, she has gotten rid of all of the junk food in her home, and has inspired her entire family to eat better.  She has gotten so excited about her improvements, she has posted her new menus (with pictures) online.  The class wrote her letters of encouragement to her and they were beautiful. Some of them that almost made me cry.  So if you can think of someone that has made a big improvement (health related or not), write them a letter.  You’ll be doing something wonderful for them!

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Spanish Marcona Almonds

Posted by Jennifer (the RD) on May 13, 2013

My parents just returned from a trip to Spain and brought back some Spanish almonds.  They are really yummy.  They are much fatter than the ones grown here in California.  They’re a little sweeter in taste and have a softer texture also.  They can be eaten right out of the bag or also toasted in the oven with different spices or even rosemary and olive oil.  I am going to try out some recipes that I can use so I could use the nuts as a salad topper.  Although they are imported, they are available pretty widely.  I saw them at Fresh and Easy and my mom even saw them at Costco.  Give them a try!  🙂

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Edamame Spread

Posted by Jennifer (the RD) on May 8, 2013

I posted a recipe for edamame hummus a little while ago, but I like this spread better.  🙂


  • 1 cup cooked, shelled edamame
  • 2 tsp. olive oil
  • 2 TB water
  • 1 TB of your favorite non salt seasoning (I used “Arizona Dreaming” by Penzeys spices)
  • 1/4 tsp. garlic salt

Blend all ingredients in a cuisinart or blender until it resembles the consistency of guacamole. If it is too dense, add a little more water. Serve with your favorite crackers or tortilla chips.  It is pictured above on a flaxseed chip.

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Ground vs. Whole Flaxseeds

Posted by Jennifer (the RD) on May 5th, 2013

Flaxseeds are sold in 2 versions, whole and ground.  So which one should you buy?  Actually, the nutritional content does not vary at all.  However, there are 2 things to consider:

  1. Whole flaxseeds are harder to chew and may pass through your digestive system without ever being digested
  2. Ground flaxseeds will lose their freshness much sooner

What do I do?  I actually buy them whole, store them in the freezer, and grind up what I need in my Magic Bullet or coffee grinder.

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