Greetings ZestyCookers! I’m Kath, of Kath Eats Real Food, and I’m happy to be sharing a cooking video with you all. Zesty asked me to prepare something that he wouldn’t normally cook, and tofu immediately came to mind. It’s such a delicious food that gets shunned by so many for being “weird.” It’s not hard at all to prepare (easier than meat, in my opinion, because there’s no risk of contamination!) and the flavor options are endless.

Enjoy this video of Asian Spiced Tofu, Sweet Potato Fries and Roasted Asparagus

So Thursday is here, the sun is out and spring is arriving soon (hopefully).  Not that this is a spring cleaning exercise but I wanted to share with you some things I do to organize my fridge.  My methods are pretty elementary however it’s better than just pushing items to the back of the fridge in hopes someone will move them.

Have you ever wanted to see what exactly is in Zesty’s fridge? Well I thought it would be easier to illustrate using some pictures.

Read below for the tips and feel free to add your tips in the comments.
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Happy Wednesday!  With Mother’s day not that far away and lobster season quickly approaching, I thought I would switch gears and present you some facts and tips about lobster.

PEI is famous for lobster that has bright red shells and juicy tender meat.  Lobster was once so common that they were used as fertilizer.  Lobster has now, as you know, become a gourmet delicacy.  Lobsters have ten legs, beady eyes, long antennae and a crust-like shell (like the picture below).  The bright red color characteristic of the lobster is only achieved by cooking.

When alive, lobster are usually greenish-blue and speckled with dark spots. Once the meat is cooked it turns a delicate white tinged with red.
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Happy Friday all, the weekend is almost upon us.  With turkey season upcoming for a lot of folks in the United States, I thought I would share some turkey tips that I have used in the past and present.

Most turkeys become dry for two basic reasons.

• The first is that the bird is being overcooked. All meat, fish, and poultry dries out if it is cooked too long.
• The second cause of dry turkey is the way it is prepared and cooked.

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Happy Wednesday everybody!  So I have been blogging about 3 months now…. crazy I know and I have had a lot of people ask me about food photography.  I thought I would take this opportunity to talk about just that… FOOD PHOTOGRAPHY.  This is very much an art in itself.  I consider myself very much an amateur at this but I really enjoy it.

I have spoken to numerous photographers getting tips as well as reading manuals and articles on how to take amazing food photography.

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