Speed cooking (59)

Lunch and Learn, version #3

“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 [...]

Cook Outside the Box “SPICE class” recipes

Spices R us! We made outstanding tasting food! Photos and more info to come.

Deep, sweet, spiced cranberry sauce

02Cranberry sauce, scooping out the cooked persimmon, in the pot are cranberries, water, coconut butter

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.

Recipes for Thanksgiving leftovers like you’ve never seen before

Cook in a small saute pan, on medium to medium low heat until underside is toasty brown. Flip and cook for another 5 minutes, or until cooked through.

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 [...]

Recipes, demystifying angled luffa and smooth luffa (loofah)

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 [...]

Baked figs with chocolate, bacon, goat cheese, and candied orange peel and ginger

An exceptional mix of flavors, textures and temperatures.

Cucumber Fig amuse bouche

This sweet sour combination is sure to get your juices going….

Relaxed Kale and Purple Cabbage Salad

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.