Food

Food

To Your Health: Broth or stock — what's the difference?

By Jenna Smith

Is there a difference between broth and stock? Well, it depends on whom 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.

Meg Makes: Roasting pork loin adds great texture

My husband recently created this meal, and it was wonderful for several reasons.

He roasted a pork loin in the oven after rubbing it with a custom spice blend. The resulting meat was crunchy on the outside and moist on the inside. My default is to cook pork loin in the slow cooker, so I appreciated a new (and well-flavored) texture.

My Amish Home: Rainy weather delivers animal stories

"But he that is joined unto the Lord is one spirit. Flee fornication. Every sin that a man doeth is without the body; but he that committeth fornication sinneth against his own body. What? Know ye not that your body is the temple of the Holy Ghost which is in you, which ye have of God, and ye are not your own?

My Amish Home: Spreading Christmas cheer in many ways

"For when ye were the servants of sin, ye were free from righteousness. What fruit had ye then in those things whereof ye are now ashamed? For the end of those things is death. But now being made free from sin, and become servants to God, ye have your fruit unto holiness, and the end everlasting life.

Meg Makes: Simple salad delivers complex flavors

For Christmas, I was tasked with bringing a dish featuring Brussels sprouts to my family dinner. A co-worker suggested this recipe from the blog "Happy Health Mama." I changed a few things and was pleased with the results.

This warm salad isn't hard to make, but with pomegranate, goat cheese and a homemade dressing, it tastes like something special. I can't wait to make it again.

Meals on wheels

2015 could be regarded as the Year of the Food Truck in Champaign-Urbana. Public awareness of the mobile eateries has grown rapidly thanks in part to vendors' participation in local festivals and Urbana's organization of a monthly food truck rally. Yet the inner workings of these roaming purveyors of gourmet grub are a mystery to many.

In the beginning

My Amish Home: Lots of juggling to do — and watch

"Glory to God in the highest, and on earth, peace, good will toward men. And it came to pass as the angels were gone away from them into heaven, the shepherds said one to another, 'Let us now go even unto Bethlehem, and see this thing which is come to pass, which the Lord hath made known unto us.'" Luke 2:14-15

Meg Makes: Holiday cake a generational favorite

Today's recipe is dearly loved by my family. My godmother, Sandy Hesterberg of Gifford, made it every year when I was growing up.

She'd bring it to enjoy after dinner whenever she and her husband, Karl, came for a school or church Christmas program.

My Amish Home: Getting horse, buggy out of a bind

"And the angel said unto her, 'Fear not, Mary, for thou hast found favor with God. And, behold, thou shalt conceive in thy womb, and bring forth a son, and shalt call his name Jesus.'" Luke 1:30-31

"And she brought forth her first-born son, and wrapped him in swaddling clothes, and laid him in a manger; because there was no room for them in the inn." Luke 2:7

Meg Makes: Pecan diamonds add sparkle to holiday spread

The parade of holiday treats continues, and my mom, Carol Thilmony, was happy to share this recipe with me.

She compared these to flat pecan pies, only with a sweeter crust.

She plans to make these for dessert for our family Christmas dinner.

Pecan Diamonds

For the cookie-dough crust:

1 cup (2 sticks) unsalted butter, softened