Usually I'd be eating something like this in the dead of winter not the first of Spring. I've been doing my best to enjoy a salad every day, plus, just posted about digging up those Sunchokes, for goodness sake! But it's snowing!! Not a lot, but ...
Ever wonder what came of those preserved lemons? Or just what to do with them? Now that I'm detoxing and the only fruits allowed are lemons and bananas. I couldn't have been happier now that I've made them. One of the key ingredients ...
It's the end of the year, time to clean up. Clean out the fridge and my posting draft folder. A little while back, I couldn't help but over hear an online friend of mine, Nicole from Pinch My Salt, describe her clean out ...
Of course this time of year just about any spring greens from the market will be great, but baby spinach is something I always have on hand. Where it's not exactly your throw it together tossed salad, the onions are pretty much low maintenance to ...
View Baby Spinach Greens With Grilled Pears and Caramalized Onion Dressing
As I sat, thinking what the ultimate food for Sunday would be, it actually took me a bit to come to the chili conclusion. Crazy, yes, I am aware of this. Coming from an advertising background, I have to honestly admit that the majority of my Superbowl viewing experience takes place during half time. Perfect for cooking for a crowd, the chili is a dash of this and a can of that - and then you leave it. So quick and easy, you won't even miss the commercials.
It's unseasonably warm but damp today. Crazily enough, once winter takes it's hold, at least for me, I just wish it would put us into it's full throws. Cold, crisp, freeze your the inside of your nose, crunchy snow kind of winter. I find it a little easier warming up from the cold rather than the damp which is why today, I needed a little extra help. Quick, satisfying, revive you to your toes help, like potato leek soup. Potato leek is virtually the premise for most vegan "cream" soups, which is what makes it so perfect. The simplicity leaves for the attention to details like the perfect potato, consistency, herb combination and finishing drizzles of infused oils and the like. It's a free pallet that's open for individual taste, but no matter what your preference, the satisfaction is all there. I choose to keep my soup fairly au natural as possible then jazzing it up with some little bite sized Walnut Rosemary and Kalamata Madeleines. Mmmm savoury and delicious.
I love latkes. It's almost bad, how much I like latkes. A holiday tradition usually brings sharing and that might be my biggest problem. To date the best solution I've had is to make them smaller so I have more. That way it takes me a little longer to eat them and gives others a chance to snag one. Usually served on their own with a choice of apple sauce or sour cream on the side, I wanted to offer something with them to dress them up, especially when served as an appetizer. Slathered on a plate, I like the sour cream option, but there's something about the salty grease that goes so well with a little tartness. For platter passing, otherwise known as sharing, I conjured up my own applish sauce, just a little fancier for the Hoildays. I added the glimmer of pomegranate to quince to make this tart and spicy relish. It was pretty good. I ate the whole plate. ... But after I was done, I thought I might just make another batch, maybe even double it - to share. The relish in a little jar tied with a red bow, might just make a pretty sweet hostess gift.
Considering it's chilly, I couldn't help but to think warm. So when Jeanne, over at Cook Sister told me to go topless, I thought, well, that's cheeky, it's November. All snickers aside, I grabbed for the freezer door to find my handy pack of puff pastry. So ...
Last of glamping, at least for me this year. The days are beautiful, but let me tell you, these late summer nights can get c h i l l y. As lovely as the morning dew and hikes with trees hinting of crimson are, that's all folks, until next year anyway. We just returned from a group camping trip. A trip to cook or not to cook could be the question, but what we did do was Eat For Freedom. The task for the weekend, if you'd want to call it that, was to cook only once, but to cook for the group. The trick was, at it's high point the crowd was pushing 40+ people. Sure, some could opt for the easy route out, cracking open a dozen cans of beans, but these guys were pretty hard core. I was told about successful curries, fresh pies, even home made gnocchi but I think the burritos topped for my favourite. Easy, delicious and vegan, fit to satisfy the 90% carnivorous crowd.
I normally steer clear of mint in food - drinks maybe, as I had found it's a better staple for candy canes and toothpaste. Until you combine it into a classic Indian condiment that we ironically call "Green Heat". With green peppers a plenty, I usually have ...
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