Speed cooking (59)
“Lunch and learns” are for employees who want to bring home the ease and grace of cooking healthfully. Eating for Health is by far the best health insurance one can buy, do, have. In this version, I have a Italian lunch, a Thai lunch and breakfast for lunch. After designing each lunch I see that [...]
Spices R us! We made outstanding tasting food! Photos and more info to come.
Using what I have in the pantry I came up with a very tasty cranberry sauce for my cooking demo this past Saturday at Monta Vista Market.
The theme I picked for my recent cooking demo at Monta Vista Market was “Thanksgiving Leftovers.” And I gave myself the challenge of coming up with unique recipes. Click here to see my more normal recipes for Thanksgiving leftovers: egg scramble and fritatta. Below are: Pumpkin Pie Pancakes Pumpkin Pie Dumplings Marzipan Mashed Potatoes Cranberry [...]
You probably have seen it, perhaps have even picked it up and wondered — what the heck is it? … and promptly put it back in its place. I’m here to tell you — it’s tasty, it’s easy, it’s healthy for you. What are they: from the Gourd family Cucurbitaceae, origin is most probably Asia [...]
An exceptional mix of flavors, textures and temperatures.
This sweet sour combination is sure to get your juices going….
This is a wilted salad, the kale is ‘cooked’ with lemon and salt (an acid and alkaline). The colors are dark and light green, purple (w/touch of white), black, brown. The textures are leafy, crunchy, soft. Can be made 2-3 days ahead of serving. although the pumpkin seed oil, parsley, pecans and seaweed ought to be added the day of.
A mock mayo (dairy free and egg free) with truffle oil and tarragon … yummmmmmmm.
Showing two ways to use the Brown Rice Tortilla chips.