Archive for the ‘Raw’ Category

Carrie O’s Yogurt Tahini Sauce

September 12th, 2018 No Comments

  My friend and former housemate Carrie O used to often make a version of this dip to serve with a stir fry or other group dinners at our house. This was decades ago, so I’m leaning on a 30 year old memory to reenact whatever I can for the flavors and ingredients. Our dining goals back then: good food, lots of garlic, cheap because we were often feeding numerous people, and to use things we had around. The garlic

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Korean Cucumber Salad, or Oi much’im

August 8th, 2018 2 Comments

  This salad is a great side dish with a little kick for a hot summer’s day, and another step for me to learn more about the marinated quick pickles of Korea. They also say this salad is a good substitute for kimchi if you’re needing a fix and cannot make it or find any nearby.     Red Pepper Powder, or Gochugaru, is prevalent in Korean cooking and is a main ingredient of this salad. In Korea it’s not uncommon that people raise their own peppers

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Chimichurri

July 31st, 2018 2 Comments

    This is one of those recipes that I have no idea who to credit other than the many Peoples of Argentina. It’s a national condiment, used as a marinade or eaten with grilled beef or other meats for which Argentina is also well known. They say the name is from the word tximitxurri of the Basque language meaning ‘a mix of several things’. A fascinating little side note: the Basque language (of northern Spain and southern France) appears to not be

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Dairy Free Chocolate Mousse

June 19th, 2018 4 Comments

  I’ve been perusing recipes lately, books on the shelf and the random pieces of paper with notes scribbled on them that are stuffed in the books or in my folders labeled “Recipes”. I’ve had this piece of paper for a while, I have no idea who gave it to me or where it’s from but it looked intriguing. Nearly everything with chocolate could be called intriguing, yes? I searched online to find a source for this delectability—it’s very possibly from

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Chocolate Chia Pudding

February 6th, 2018 2 Comments

  The Upper Peninsula sunsets have been spectacular here in the sub-zero air.  This is the view from just outside our cabin, right next to the outhouse that I did not include in the photo—you’ve already seen numerous scenic outhouse photos over the years.  These views, along with the blindingly bright Super Moon or glittering falling snow, make the outhouse treks fairly memorable.  Sub-zero air can be pretty memorable too…     A Skiers Little Helper at the end of

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Baharat and The Epicentre

January 17th, 2018 No Comments

  Spice mixtures, they are limitless! Chinese 5 Spice, Za’atar, Harissa, Shichimi, Jerk, Chermoula…like musical notes creating an infinite number of songs, the combinations and variations of spices are equally endless.   Baharat is the Arabic word for ‘spices’, and spices they are.  Generally the mix includes black peppercorns, paprika, cumin, coriander, cloves, nutmeg, cardamom and cinnamon.  Turkish Baharat usually contains mint, in Tunisia rose petals are added, and other areas might mix in ginger, allspice, sumac or saffron.  I’m

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Indian Cauliflower Pickle

December 6th, 2017 4 Comments

  Pickled cauliflower would be great in the summer heat but I’ve been enjoying the brightness of this veggie alongside my denser fall foods like squash, stews, and slow cooked meats.  There are countless versions of marinated brassicas, though many of us don’t have access to a wide variety of southeast Asian spices so this adaptation is relatively simple.     Here is a little video with two ways to cut cauliflower into florets.  We’ve also been frying and roasting

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Tamari Sesame Dipping Sauce

November 30th, 2017 2 Comments

  Are you in need of some simple meals during this season of heavy holiday feasting?  Rice and steamed vegetables with this sauce could be your dinner tonight.  Maybe add a little tofu or chicken for protein.  Then drink some tea, take a walk, breath good air.  Sleep well.  Get ready.     What a surprise to find local ginger at a Midwestern farmers market in November!  This is good news for locavores.  This bulb is fresh and uncured with beautifully thin skin, I

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New Mexico Chile Lime Slaw

August 15th, 2017 No Comments

  When creating a catering menu that highlights locally grown ingredients there is a certain amount of ambiguity that is necessary, especially if the menu must be decided upon months in advance.  No one can possibly know what will be available at an exact date so I cannot promise any particular vegetable in a dish.  Even with protective measures like hoop houses there are countless factors affecting crops–things like temperature, rain, no rain, early spring, late freeze, hail, floods, bugs, slugs, deer, raccoons—the list of variables

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Cashew Horchata

July 18th, 2017 2 Comments

  Horchata The horchata we had in Mexico was made from rice, sugar, and cinnamon, and maybe rice milk added in.  Many a Mexican restaurant will have the churning white liquid in a countertop fountain dispenser, mesmerizing to watch as you wait for your tacos de asada.  Originating in Spain using tiger nuts, horchata can also be made with almonds, barley, sesame seeds, morro seeds, or peanuts depending where in the world you might be. I found an interesting recipe at oneingredientchef.com that includes

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Shichimi

April 12th, 2017 2 Comments

Also known as ‘Seven Flavor Chile” because there are usually seven ingredients (shichi = seven), shichimi is a Japanese dried-spice mixture that can be cooked into dishes or added at the end for a complex punch of flavor.  Though regions and families have their own ingredient combinations and proportions, most shichimi contains chiles, citrus peel, sesame seeds, and nori.  Other ingredients may include Szechuan peppercorn, black or white poppyseeds, hemp seeds, paprika, salt, ginger and garlic.   I recently picked up a bag of pre-mixed shichimi and was reminded how

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Flax Seed Crisps

January 17th, 2017 3 Comments

  Completely inspired by Magnus Nilsson of Fäviken in Sweden, these crisps are simple with a most intriguing look.  In his cookbook Fäviken, Magnus explains that he started with thicker versions using more types of seeds, then evolved the crisp towards thinner version using only flax.  His cookbook photo shows the delicate see-through results.  Since I was making these as a traveling snack I brought it back to a thicker version so they would be more sturdy and road-worthy.   “Road-worthy”??  Yes!  We are once again pointing our

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Cauliflower Tabouli

September 6th, 2016 No Comments

  We recently spent a number of days at the Solarium Hostel in Ft. Collins, Colorado.  A tropical indoor commons, large shared kitchen, yoga in the basement, a stream and bike path in their back yard…this was a great place to hang out and meet people from around the world while making your breakfast before touring the breweries, eating at the pay-what-you-can FoCo Cafe, or heading to the mountains.  They even have adorable bikes you can rent for touring this

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Orange Ginger Slaw

August 24th, 2016 2 Comments

  A colorful and tasty salad for your dinner, yes, but first I need to show you a large grey cat.               I’m thinking of making a t-shirt or a poster of these paws, they’re perfect.   Scott and I were devoted dog lovers and this big dork of a cat showed us there could be another way, transformed our hearts.  Scott’s collies rescued a starving wisp of a kitten fourteen years ago and

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Tulsi (Holy Basil)

August 16th, 2016 No Comments

  Tulsi, India’s Queen of Herbs, revered for centuries as a sacred plant and used both medicinally and in worship, is thriving right here in my garden.  Native to India it is traditionally grown in pots in every Indian home and I am just beginning to understand the devotion.  Tulsi is not known as the ‘elixir of life’ for naught.   Western medicine is finally studying this amazing herb for its health-promoting properties.  It contains eugenol (also in cloves), a compound

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Avocado Smoothie

June 14th, 2016 No Comments

    Avocados are nearly a perfect food.  They’re creamy, tasty, filled with nutrients and healthy fats, rich in omega-3’s, and they go with so many different kinds of dishes both sweet and savory.  Lately we’ve been eating them with a spoon out of the shell-like skin with no seasonings, or maybe a little lime and salt, and enjoying how filling and satisfying they are by themselves.   You can add avocados to almost any smoothie, the green fruit makes

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Peppermint Coconut Oil Snacks

April 20th, 2016 4 Comments

 photo by Roy Hampton It has been so fun going through my father’s photos of our times in Mexico.  Good memories of a slower life, and my oh my we all looked so young. This is a print of two nopales (prickly pear cactus) growing on a hilltop.  One grey day while taking a walk on the mesa my father noticed he could see these dancers when he was at a very particular place in the road.  A few feet either

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Coconut Pumpkin Freeze

October 13th, 2015 4 Comments

    If I called this ice cream you wouldn’t even want to try it because you don’t have an ice cream maker or churn.  It’s too thick to be called a smoothie.  Whatever the name might be, here it is and it’s tasty as-is or could be amended with your favorite additions like cocoa powder, cardamom, clove, ginger, lemon, other frozen fruit, or the countless smoothie options.     My friend gave me a bunch of organic bananas that were on the

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Herbed Fruit

September 15th, 2015 No Comments

  Is ‘herb’ a verb? It is now.     I was recently asked to provide some desserts for a party in late September, a request I usually decline because I’m not baking-inclined, but they wanted the entire event to be gluten free so my empathetic streak took over.  A chocolate chile cake was of course on my menu but then I stumbled upon gluten free angelfood cake recipes online, and on chow.com found the idea of combining strawberries mixed with fresh herbs as a topping.  What

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Tomato Dill Salad

August 18th, 2015 2 Comments

    Purple lisianthus from the Canoe Creek Produce at the Farmer’s Market.  I hear they’re difficult to grow because they are slow to germinate, but it is so worth the wait.  I’ve found myself sitting and just staring at them over the last week and a half that they’ve lived on the table.           In these August days we’re so free with how we use fresh produce here in the midwest, vegetables are mounded into salads because they

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