Herbs and spices are an easy way to transform dishes from edible to delicious, but many of us do get stuck in a rut with salt and pepper, or rely on whoever manufactured our frozen dinner. Who doesn’t have a row of dusty containers that only see the light of day for the annual pumpkin
Food preservation has become popular again with the urban gardening movement. There are only so many tomatoes and zucchini you can eat or give away, so why not preserve them and eat them later? Here is a summary of preservation techniques: freezing, fermenting, canning or jam making and dehydration. Freezing I presume everyone reading this
I love doing projects with other people. My art and cooking classes are basically an excuse to hang out with people and make stuff. Naturally most of my friends are cooking/art/project junkies as well. One of our favorite classes to teach is how to make tamales. I’m fortunate to have a Mexican market in my
Anyone who has roasted a turkey before knows what a challenge this process can be without few special tricks. While a traditional, breast up, whole bird makes a beautiful image, the result can have dry, overcooked white meat, undercooked dark meat and a ridiculously long cooking time. Here is a quick look at the problem
This is my lazy solution to making pie when summer fruit is in season. It’s always a hit with my Teen Cooking Summer Camp because it involves chopping several pounds of fruit (kids love to chop) and everyone get to take home their own dessert-filled aluminum tin. Yield: This recipe will fill a large 12” wide
Yield: 12 pancakes, 6” in diameter Preparation Time: 1 hour or less if multiple pancakes are cooked at a time I’ve practiced and revised this recipe more times that I care to count, but we love this final version and I make them frequently. This recipe that doesn’t rely on xanthan gum, tapioca starch or
This is a great recipe for root vegetables. Peel rutabagas, turnips with tough skins before broiling. Yield: Serves 4-5 people Time: 25 minutes Ingredients 1 lb boneless bite sized chicken strips, tilapia fillets or 16 oz 1 large yam or 2 cups of cauliflower, cut into ½-¼” thick slices 2 tablespoons of olive oil 2
This soup consists of whatever needs to be used up in the refrigerator- the nearly forgotten onion half, the leafy center core of celery and those carrots that have become flexible but haven’t changed color yet. You can also add leftovers from previous meals such as broiled or roasted meat, vegetables and cooked grain. If
The varieties from left to right are: red Russian kale, tree collards- which are perennial and can be grown from cuttings, regular collard greens and lacinato kale. Not that raw kale, collards and members of the cabbage family are not recommended for people with thyroid issues. Try parsley instead. Green Smoothie Yield: 4 servings Time
Herbs and spices are one of the easiest ways to make the food you cook more interesting. Just a spoonful of these aromatic plants will lend the flavors of the world to your meal. For example, the addition of basil, garlic and oregano will give almost any dish an Italian feel. The seasonings in most
