Spring has sprung and so have all the spring vegetables. The long awaited asparagus is ready, beets, garlic scapes, peas and radishes, to name a few. It’s time to get cooking with some in-season veggies, when they are most flavorful and they are the cheapest. Read more
Posts from the ‘Grain Free’ Category
Artichokes are a strange looking vegetable and definitely fall into the category of vegetables I was scared of (at one point in my life). They are big, and spiky, and rough, and definitely don’t look edible. I wonder who was the first person to try to eat one of these things? Read more
Guess what?! Artichokes are in season! They are everywhere. In all my recipe newsletters, on blogs, on TV. Everywhere! And despite looking utterly confusing, it is pretty simple to turn them in to a perfect appetizer for a party or an evening in with a bottle of wine.
So much for my resolution to get back in my kitchen. In order for this to actually happen, I would have to be somewhat close to my kitchen, which has not been the case as of late. Traveling for work, vacation, and generally being busy, while all good problems to have, has made it difficult for me to get to my happy place. I have found a few moments here and there to start to some spring cleaning in my cabinets, and found some doozies (bulk items packaged over a year ago. Whoops.), which I promptly tossed out. Now that there is less clutter, when I do find an open space in my schedule, I will be able to enjoy it rather than searching through long forgotten pasta, beans and canned items.
The juicing vs smoothie debate seems to be all anyone is talking about these days. Which is better for you? Which is the best way to get the nutrients from the fresh ingredients? How can you make a bunch of fresh vegetables blending into a liquid form taste good? And so on and so on… I tend to be a neutral party on the subject, bouncing back and forth between smoothies and juicing, but to me its all about the flavor and ingredients.
Juicing was a part of my weekday routine about 3 months ago; I would get up and make my green juice or smoothie every morning to start off my day. There was always bunches of kale, bags of carrots and loads of apples in my fridge and a few other random items that I would decided to throw in the juicer if the mood struck. Seeing as how life and work tend to get in the way of healthy habits , juicing slipped out of my daily routine and the juicer crept back into my cabinet and stayed there. With my 2014 resolution to get back into my kitchen more, the juicer has made a triumphant return, and is now running at 8am every morning.
For me leeks were one of those intimidating looking vegetables at the grocery store and as scared of Kale as I used to be, I was equally scared of leeks. I didn’t know what they tasted like, I didn’t know any recipes that called for them and I had no idea how to prepare them. Read more
Because everyone is talking about how cold it is outside, I will not be talking about how cold it is… though, it’s really freaking cold outside. Instead, I will write about my resolve to actually adhere to my resolutions this year. And while most of us find resolutions to be “I will not do [insert bad habit/activity here]” I want to have a positive spin on this year, and get back to the basic things that make me happy.
Whether its for a quick meal, an outstanding main dish for a dinner party, or to make one of our all time favorite comfort foods, you can always count on is a box of pasta. With the recent influx of gluten free choices, the pasta aisle has gotten significantly larger. Semolina, brown rice, quinoa, corn, wheat, are just a few I could think off the top of my head, and those added to the types of pasta you can choose from… oof… I often just buy whatever gluten free pasta is on sale, and stock up on a few at a time, till the next sale, of course.
Butter. And Cheese. Those to two things in healthy amounts on pasta could pretty much sum up my childhood. I think the pasta the vehicle for the butter and cheese. Seriously. I’ve talked about my Parmesan cheese obsession before, but this is really where it got real. I remember asking for more and more cheese as the meal when on, until my mom just put the whole thing in front of me, and I dished it out as needed. As time went on, I graduated from regular pasta to wheat to gluten free, and now to squash. The cheese was also upgraded from the stuff in the green tube-shaker thing, to pre-shredded, to buying hunks of good local cheese from Wisconsin. So I guess I define my adulthood by the food I eat. Sounds about right.
I’ve been dying for pancakes recently. I have no idea why, because normally, I’m a total egg person for breakfast. Without fail, I will order an omelet, a skillet, a scramble, whatever contains eggs and sounds good at the moment. Since trying to avoid gluten, I have found myself eyeing all those starchy breakfast items when out to brunch. The pancakes, waffles and crepes always seem to catch my attention in a way they have never done before… so when the chance came for us to face off this week, I wanted pancakes and nothing else!
While researching recipes for tomorrow’s Face Off I was inspired by a recipe that called for Almond Paste. I had never heard of it but soon found out, like blanched almonds, almond paste was expensive and usually not Vegan. So I did what I do best; I Veganized it and made it myself. Read more