Like most American kids, I grew up using Morton’s salt. My mother, a nurse in her former life, stressed that the reason we used it was to be sure we got our iodine. To further imprint the lesson we were shown gross pictures of people with goiters due to lack of iodine in science classes.
Then I grew up and discovered the amazing tastes of sea salt. I started experimenting with it in cooking, on salads, on various foods and snacks. I loved it. The variety in tastes made me very happy! Gradually the Morton’s salt disappeared from our house. (more…)
I haven’t written anything for weeks. Mornings have been spent doing things to get us settled. Afternoons have been hot and humid and are officially designated as nap time.
The heat and the bugs have pretty much eaten or killed the garden. So there isn’t much material there except that we have a lot to learn about gardening in this environment!
The kitchen is still unfinished. No counters, no cupboards, no dishwasher or garbage disposal and no window covering. It is hot and primitive. Before we do cupboards, counters, dishwasher etc we need to lay a sub floor and tile the entire kitchen and pantry. We have had 4 different attempts to get the work done and so far not one of them have panned out. Very frustrating! We finally decided we should do it ourselves. Scheduled to start next week. All of which is the the long way of saying that it is pretty hard to write about food when your kitchen is inadequate and you aren’t cooking very much.
Last week I finally got a little smart and bought a new appliance: an electric pressure cooker. We need to be able to cook quickly and with as little heat as possible. If you read this site you know that I am a long-time fan of pressure cookers. The problem with them in this environment is that the steam heats up the kitchen. So I finally started looking at electric versions. (more…)
After all the food in New Orleans I was ready for some “plain” food. The simple food of my childhood. . .
I scrounged around the kitchen and came up with lentils and rice and I was in business! It took about 10 minutes to assemble the loaf and 60 minutes to bake it. I threw a couple of potatoes in the oven with it. When it was time to eat I steamed some broccoli and made a quick salad.
Funny how something so simple tastes so good!
It’s official – I am going through the cooking blues. There is nothing that I want to cook, nothing sounds good and my creativity is evidently on strike.
I had planned to post a recipe this morning. But as I started sorting through what we have eaten in the last two weeks I came to the realization that I have not been really been cooking. We have been eating whatever was quick and handy. Good food, but nothing new, interesting, creative or worth sharing. (more…)
I’m one of those lucky people who gets an advance reader copy of many new books. I get to read and review them before they are even published! For a reading addict, it doesn’t get better than that.
Last week I received a copy of Dr. Mao’s latest book: Dr. Mao’s Secrets of Longevity Cookbook: Eating for Health, Happiness, and Long Life. The cookbook is the latest in his “Longevity” franchise which include: The Secrets of Longevity, The Secrets of Longevity Eight Week Program and the The Secrets of Longevity Eight Week Diary. (more…)
Taste is a funny thing; part biology part learned and always infused with expectations. We expect certain flavors to meld. An expectation many cooks fail to meet! A great example is in an interview excerpt shown in Forks Over Knives, The Extended Interviews. In it Doug Lisle tells a story about trying to get his father to switch to a whole food plant-based diet. After one meal, his Father stated that if he had to eat like that for the rest of his life he would rather die of a heart attack. I just started laughing! Not exactly funny, but very often a too common story. Some of worst tasting food ever created is passed off as vegetarian, vegan or “healthy!” Lots of people, for good reason, think healthy food and think bland, tasteless and/or ill-conceived.
Posted in additive-free food, fresh veggies, kitchen basics, Mexican, vegan, vegetarian
Tagged Condiments, Cuisine, healthy and tasty food, healthy food, Mexican Food, Stuffed Green Pepper
We have been working like kitchen slaves for the last couple of weeks. Here is a shot of a small portion of our pantry. There are very few things in this world that make me happier than looking at this. Lots of work, but we have food for winter and beyond.
Those shelves are 3 jars deep and we have 6 cases of 12 bottles each still in the garage. There are two kinds of salsa (medium and hot), 2 kinds of broth (from the salsa (medium and hot), pepper relish and applesauce. (more…)
One of the things I really miss (besides cheese) is mayo. Now, I am very picky about my mayo – it has to be Best Foods (Hellman’s for you East Coasters). I can taste the difference a mile away! Face it, mayo is full of fat and not exactly something I should be eating anyway. But if I am going to eat it, I want the real thing! In fact, the main reason I always order sandwiches and other foods dry (no mayo) is because I don’t want someone else’s bunk excuse for mayo.
But there are foods that just aren’t the same without a little mayo. For example an avocado, lettuce and tomato sandwich, a veggie burger, potato salad, cold slaw or an artichoke. And so you know, I truly believe that the only reason to eat an artichoke is as a mayo delivery vehicle. (more…)
We are heading to New Orleans – timing being everything! The trip has started me thinking about what we are going to eat. Airport and airplane food (if you can even get it) are slim pickings! TSA rules limit the liquid you can take and living on protein bars and caffeine seems like a bad option!
We leave here at 7:00 am and get to New Orleans at 5pm, which when you adjust for time means that we will be traveling 8 hours. No matter what we eat for breakfast before we leave we are going to want to eat twice before we get a chance to sit down to real food. I have been racking my little brain trying to figure out what to take. (more…)
Growing up, I was an easy kid to feed. I’d pretty much eat anything. There were only 3 foods I objected to – green peas, lima beans and dried powdered milk. So it follows that I really disliked succotash which my Mom considered a special treat. I wondered (and continue to wonder) why anyone would ruin good corn with lima beans.
Every now and then I have to go through the fridge and try to think of inventive ways to use the food. One day I made a mixture of corn, black beans, onion, green pepper and tomatoes. To my great consternation, David called it succotash. That started a heated discussion (argument) about the definition of Succotash. As much as it pains me to admit it, turns out David was right. (more…)
Posted in Beans, entrée, Protein, vegan, vegetarian, Whole Food Plant-Based Food Kitchen, Whole Food Plant-Based recipes
Tagged complete protein dish, corn, food, Native American cuisine, Soul food, Succotash