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Simply Nutritious, Quick and Delicious

Jenna Smith, Extension Educator brings you helpful tips to make meals easy, healthy and tasty!
Brussels Sprouts

Let's Give Brussels Sprouts Another Chance!

If you were haunted by childhood memories of having to force down a bite of Brussels sprouts before getting dessert, it's time to give those little green balls another chance. Modern cooking techniques have turned what was once a mushy, bitter miniature cabbage into a complex sweet and nutty vegetable with a subtle crunch. Roasting, sautéing and grilling Brussels sprouts will caramelize...

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Should I Be Worried About Artificial Sweeteners?

Artificial sweeteners have endured a lot of controversy over the years. We've been told they cause cancer, type 2 diabetes, obesity, digestive problems, and more. Yet, credible organizations, such as the National Cancer Institute, Academy of Nutrition and Dietetics, and American Heart Association are not telling us to stop using them. So what gives? The Food and Drug Administration (FDA...

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Farmers Market

First Taste of Spring

This week's blog post is written by Illinois State University student, Jade Umberger. We made it! Finally, winter is coming to an end, and we are getting our first warm days of spring. March 20 th was the official first day of spring, and that can only mean one thing: more warm weather ahead! I don't know about you, but the oncoming of spring and summer always makes m...

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Broth or Stock: What's the difference?

Posted by Jenna Smith -

Is there a difference between broth and stock? Well, it depends on who you ask. Some will say there's a world of a difference, while others will tell you it's the same exact thing. If you ask me, I say use them interchangeably. Most trained chefs will tell you that a stock is made from the bones of the meat, including any of the connective tissue and joint material. While there is no ac...

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