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Hail Mary Food of Grace Archive: January 2010

  • Sweet and Spicy Chilies

    When I was a young chef, I failed to heed the warnings that came with the preparation of chili peppers. Published January 29 2010

  • Ask Chef Mary Fridays: "Which Oil Should I Use?"

    Canola isn’t bad but it isn’t my first choice it really depends on what you are using it for. When in doubt always go with Olive Oil. Published January 22 2010

  • 10 White Bean Recipes; 5 Ingredients or Less

    10 Recipes with white beans; 5 ingredients or less… Published January 20 2010

  • The Lean Bean

    As Americans we tend to eat higher fat proteins like beef and pork and tend to omit things like beans and other lower fat proteins. Bean Cooking Tips. Published January 18 2010

  • Ask Chef Mary Fridays: Buttermilk

    Buttermilk is a secret weapon for chefs. Published January 15 2010

  • Happy Healthy Child

    Teaching children how to eat healthier and live healthier lives is my goal for 2010. Adult and kid recipe for chicken and vegetable steam fry. Tips on getting your kids to eat healthier foods. Published January 11 2010

  • Team Green & Nutrition Superstars-Kale, Swiss Chard & Spinach

    Eating our robust green nutrition superstars, kale, swiss chard and spinach, will help you enhance your plate, palate and body. Published January 8 2010

  • No Gym, No Worries!

    As we return to our regular day-to-day schedules after the long holidays, we wake up a little slower, the air outside is a little bit colder and we suddenly notice that our pants fit a wee bit snugger! Published January 6 2010

  • New Year New Food

    It’s 2010 and it’s time to clean out your refrigerator, cupboards, spice cabinet and pantry. Published January 4 2010

  • Ask Chef Mary Fridays: "Where can I buy a Ricer?" and Breakfast for New Year's Day

    New Year's Breakfast of Scrambled Eggs With Smoked Salmon Cheese, Dill and Capers. Published January 1 2010

AUTHOR
Mary Moran

Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded ...

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