I walked into a conversation at work yesterday. I don’t know how it started, but one of the guys was saying that Diet Coke was on sale at a local grocery chain and he really stocked up. Everyone except two of us chimed in about their addictions to soda. It almost turned into bragging, to see who could outdo the other. Then my friend said that she doesn’t drink soda any more and wished that all of the others would have to be on her diet and they’d think differently about what they put in their bodies. Continue reading
When I first started this experiment, the one thing I was most afraid of were spices, those mysterious ingredients that caused the discovery of America (Columbus was sailing west to find a better route for the spice trade) and have nursed countless people back to good health over the millennia. I’m not kidding when I said my favorite food
is was white food. That’s not any kind of ethnic statement. I mean I literally love things that are white. I even blogged about it when we were first starting out. Continue reading
Luke Jones of Hero Health Room contacted me through our Submit link. I’ve been out wandering through his blog site and must say that I see a kindred spirit there. His About story is inspiring. I couldn’t have written a better post than his Whole Food Plant Based blog. His Thai Green Rice Curry recipe looks positively yummy. Continue reading
When we get up to north Beaverton, Chris and I always stop at Chang’s Mongolian Grill for lunch. This is a place where you fill your bowls with fresh protein and have the choice of beef, lamb, chicken, turkey, pork, tofu, fish. They have a couple different types of noodles you can select from. You also can chose from a variety of fresh vegetables, scallion, onions, green, pepper, bean sprouts, cabbage, celery, carrots, tomatoes and more. I can’t remember everything on the food bar. Continue reading
Sobha says: Here’s a recipe for you. I made this yesterday for dinner so I am confident of all that goes in there. This is a main entree that is normally made with rice (long grain aromatic rice called Basmati or the regular rice). I substituted it with quinoa because of all the nutrition it has, the popularity in the food world these days and then of course for change or newness into the daily routine.
Chris’ comments: Today’s recipe comes from a friend of mine, Sat Kaur. When I announced that we were going to do this blog, Sat Kaur was happy for us. In fact, she was downright pleased that I was finally going to try some cooking and clean up my eating. Being a vegetarian, she was doubly pleased to hear we were transitioning over into (mostly) vegetarian eating. It isn’t easy making the switch, so she’s looking for simple recipes whose ingredients are easily sourced. This recipe fits the bill. Thanks, Sat Kaur!
I like the recipe because I love chowders. This recipe is vegan, so it doesn’t include any cream but uses a corn puree as the thickener. It’s also a gluten free recipe, which is important to me.
Prep and cooking time is about 1 1/2 hours. Makes 10 cups. Continue reading
Hello, everyone, and welcome to Three’s Cooking. I just added a new page to this blog. On the left you’ll find a link to the story of how this blog came to be, a personal story of the changes I want to make in my life. I’m sure it will resonate with many of you. Please take a moment to read East Meets West – Teaching the (Almost) Worst Cook in America and cheer us on.