I'm on a quest to eat healthy and that often (at least for me) means that I may lose flavor or richness in my meals and dishes. So I'm looking for ways to maximize flavor while minimizing calories. I was watching Dr. Oz and he had a wonderful guest, Dr. Fuhrman on the show. While I don't have Dr. Fuhrman's recipe for Almond Balsamic recipe I decided to try to make one of my ..

Because you are slicing the meat, you don’t have to use the most expensive cut. You can get by with London broil, which nowadays is usually chuck, flank, or sirloin steak. If you want to use a more luxurious cut, buy a New York steak, either a shell (with the bone) or a strip (without the bone).

Never really tried making couscous so far since I have always had it as a cold dish with parsley (the cilantro impersonator to the not-so keen eye, or nose) and has the one middle-eastern/ Mediterranean dish I have not much cared for. But sometime in the last year I have bought some couscous from Trader Jo’s and a little rummaging in the pantry brought forth an pristine, unopened box of ..