Note that poultry seasoning isn’t the best substitute for sage as it usually contains some sage.
Chris’ comments: One of my favorite comfort foods is tomato soup. There must be dozens of variations on this soup: plain, creamed, bisque, with rice, with spinach. The one I like best is the variety I’ve had at my favorite place to eat in Portland, Oregon, the Flying Elephant Deli. What makes their tomato soup different? The inclusion of orange juice and baking soda.
Chris’ comments: I found this while looking for good millet recipes. I wanted to feature millet because of its health benefits. (See our new Healing Foods page that we are building.) The recipe is by Matt Bittman, the author of many cookbooks, newspaper and magazine columns. I actually found it on Heidi Swanson’s fabulous food blog, 101 cookbooks. It’s taken from Matt’s cookbook, How to Cook Everything Vegetarian. I have to credit Heidi Swanson for the photography, too. This smelled so good, and the taste testing we did was so fabulous, that we couldn’t wait to dive in and forgot to take a picture. This dish has it all, color, texture, nutrients and a great taste. Plus its gluten free and vegan. What could be better? 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
Chris’ comments: Daikon and apple are two great ingredients to put together. I’m listing the basic slaw, and then giving you some ideas for alternative versions. I made mine with dried cranberries, chopped walnuts and balsamic vinaigrette for a healthier version of the classic Waldorf salad. Continue reading
Today’s recipe was suggested by one of my favorite bloggers, Margaret Rose (M. R.) Stringer. Give her a read if you are ready for some pithy Aussie commentary, flavored with a liberal dash of humor. She’s feisty, funny and fabulous.
This is a great dish to make if you’re in a hurry. You can slap it together in only 10 minutes, but it’s still packed full of fresh ingredients. I made it yesterday for dinner and liked it so much that I made it again tonight. It’s beyond yummy.
This is a dish that can easily be vegan, vegetarian or part of a meat dish, so it should suit all kinds of diets. Continue reading
Total Time: 35 min.
Prep Time: 5 min.
Cook Time: 30 min.
- 3 cardamom black pods
- 3 cardamon green pods
- 4 white peppercorns or black peppercorns
- 4 cloves
- 1 cinnamon stick
- 4 slices fresh ginger, quarter slices
Note: If you don’t have both kinds of cardamon available, you can use either color.
Many thanks to David McNally of 365 Days of Food for introducing me to Maangchi’s video series. The meal David shared was Sweet Pumpkin with Rice Stuffing. I can’t imagine a better introduction to Korean cooking than to cook with Maangchi. She’s wonderfully entertaining and so easy to follow. This meal is a sweet vegetarian dish that she made for Halloween. Yum!
Chris and I went shopping yesterday so be expecting a new entrée from us soon.
Recipe from Sobha Vadlamani
Masala is a South Asian term for a spice mix. A masala can be either a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions and chili paste. Masalas are used extensively in Indian cuisine to add spice and flavor. Other South Asian cuisines including Pakistani, Nepali, Bangladeshi, Burmese, and Sri Lankan regularly use spice mixes.
I’d like to introduce myself real quick. I’m Chris’s wife and the photographer. I am the one who got Chris into blogging and we are having so much fun. I know a few of you already follow me on my photography blog. For the past 30 years my body has been fighting Chronic Lymes Disease and most of that time I was unaware that I had it. (If you have not read my story, click here.)
Just over a year ago now I started seeing a Qigong Master Healer and my health has stabilized and is beginning to improve on a daily basis. One of the first things my Qigong Master Healer had me do was eat two fresh ginger slices each day to help kick start my stomach. I’ll be adding more of my story throughout this blog. Continue reading