I know this might kinda scream summer, but we are in Texas and we get some great tomatoes all year round, especially coming in from Marfa. Besides, it's March, and it IS already summer here! This crust is SIMPLE as long as you have some of grated cauliflower lying around. I just wrote about the what, why's and how's of cauliflower rice, so I'd say if you are grating cauliflower for cauliflower rice, then you ought to save 3 cups on the side and store in the fridge until you're ready to make this. Grated raw cauliflower will last a few days in an airtight container in the ... read more
The What, Why, and How-To of Cauliflower Rice
What: Cauliflower "rice". It isn't just for the Paleo folks, guys. Many of you might know what I'm referring to, but basically the result from grating then steaming cauliflower essentially looks and almost feels like plain white rice. I hope whoever originally discovered this gets full credit one day because I think it's genius! I have my "recipe" for this below, but I do love this tutorial for a play-by-play on this very simple technique. Why: We know that cauliflower is part of the cruciferous vegetable family, a family of vegetables that we should be eating EVERY DAY for its proven ... read more
Matcha Green Tea Panna Cotta
When a dessert is so simple AND made of pure ingredients (FIVE at that! (plus topping)), it's a no-brainer. I've been making so many variations of panna cotta. It's indulgent for sure, but a little bit goes a long way and feels like the right end to a nice dinner with friends. Try this version with matcha tea, actually one of the teas with the highest concentration of the antioxidants known about in teas: polyphenols. Sure, it's better to actually drink the tea, not mix it with loads of sugar and heavy cream :) but ya know…I still have that sweet tooth occasionally. I traded in some heavy ... read more
Pretty in Pink: Beetroot Raita
The color of beets alone is luscious. Rich like a burgundy velvet chaise. Wet and slick, when in your hands, the color penetrates your skin. Sliced up or grated into a salad, it stains and saturates everything it touches. Adorned with flowers, this is one dish begging for the start of spring, but dismayed at the demise of winter. We'll get beetroot here in Texas for just a bit longer, but you can enjoy raita of any kind year-round. Just to explain briefly, raita is not a condiment. It's a side dish. It's not for dipping. It's for spooning. So make the recipe, put it in a bowl and eat it by ... read more
Keralan Fish Curry (Fish Molee)
We floated on a houseboat in rivulets off the Southern coast of India in the state of Kerala. Just a fisherman and a chef accompanied us. They only spoke Malayalam of course, but with my little bit of Hindi and their little bit of English, we got by. It was a 2 night trip and one of the most memorable. Bypassing homes of those that lived on the rough banks, we daytime-napped in the sunshine on the boat, waking up to cocktails and tropical fruits. As the sun set, the two-person crew would catch pomfret bare-handedly and fry them up. Gourmet meals set on a tablecloth. More cocktails. Empty ... read more
New Series: The BEST Plant-Based Healthy Eating Cookbooks I Use, Part 1 of 5
I'm really enjoying writing series aren't I? I realize that I have always been getting so many questions about cooking and food, meal planning, healthy eating, and I usually just answer them on text, email, or on Facebook. But I ought to share with all my readers so here you go. The series idea came to me when a group of friends and myself had an email thread discussion on a new-ish video put out by Dr. Michael Greger about Food Is Medicine. Obviously this has been a long-standing interest of mine and I didn't really label it until recently. It turns out, more people than I thought are ... read more
Saucy Shrimp Curry with Star Anise
I know I've lured you in. If the words Star and Anise together haven't pulled you into a food blog, I don't know what will! Used quite a bit in warming winter recipes, particularly desserts, breads, and mulling spices, star anise is under-utilized in the spice cabinet in my opinion. And one star goes a long way! I buy mine at Penzey's Spices and the aroma is really like no other aromatic woody spice. It's nothing like cinnamon or allspice and not like cloves or nutmeg either. I cannot describe it, but you must have some. Spices last a long time in your cabinet so invest in a small ... read more
Top 10 Kitchen Essentials for Meal Planning Success
The New Year for me and so many bring a fresh perspective, a new light, focus, and specific planning for the year. It's an exciting time for me to think about my small business and future goals and projects. I actually bought a physical planner this year for the first time, even though I've been historically subjugated by my Ical and the 8 calendars on there! But alas! After all this New Year's excitement and the anticipation of kids going back to school and me getting to work….sickness pervaded the household. So...I'll reach out to you all on my newsletter with upcoming events and projects. ... read more
Cookbook Gift Guide: 2015
Here's my list of top recommended newly released cookbooks of the Fall/Winter. These have been highly anticipated and also in much of the cookbook-love press. I scour the web for stuff like this so I hope you enjoy reading the list! If you need a last-minute gift for anyone on your list who cooks, a cookbook can be delivered to your footstep within just a few days. Why not add one to your wish list too? You can check out last year's very specific cookbook guide if you haven't gotten them all yet. And here are the hot cookbooks of this year based on my perusal and overall ... read more
Ivy Gourd (Tindora/Dondakaya) Curry
Have you ever heard of this curry? Have you heard of this vegetable? If you're heading to the Indian market to get some ingredients and spices for my other friends' recipes (or mine), you should nab a bagful of these cylindrical green mini-squashes and make this pretty straightforward South-Indian style curry. They would go beautifully with the other curries highlighted in my friends' cooking series! My friend Hyma made this dish for an Indian feast I hosted several years ago. The theme of the Indian feast was to highlight curries from the region of Andhra Pradesh, the state in South India ... read more
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