Archive for the ‘Vegetarian’ Category

Fried Cauliflower with a Curry Dip

April 6th, 2018 2 Comments

  How many times have we eaten from street food carts or food trucks, utterly wowed, then spent numerous attempts to re-enact the scrumptious experience? Usually it involves frying and serving with a greasy dip, and is never quite the same as the edible encounters on the boulevard. At a business anniversary party in Minneapolis a few years ago we munched fried cauliflower with a curry dip from a food truck they had hired for the event. We couldn’t stop talking about it and

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Hominy

March 27th, 2018 No Comments

  Making hominy gets to the core of slow food cooking.  It’s a process that takes forethought and time, and though the concept is understandable the Complexities of Simplicity emerge.  Simple is not necessarily simple.   Pre-Columbian cultures began the practice of ‘nixtamalization’ in Mesoamerica.  It involes soaking the kernels of maize in alkaline wood ash to release protein, calcium, niacin and other micro-nutients, and removes fungal-mycotoxins from stored corn.  They then rinsed and slow-cooked the soaked corn in clay pots and

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Smoked Deviled Eggs

March 21st, 2018 6 Comments

    The final leg of our North Woods journey was unexpected but really fun.  We headed deep into Yooper and Husky Territory of Michigan Tech University to ski the final marathon of the season: The Great Bear Chase.  We drove for hours into the Upper Peninsula with only woods and rivers for company, then finally entered the canal valley and home to the thriving communities of Houghton and Hancock, the copper country of the Keweenah Peninsula of Lake Superior.  Native Americans had mined copper in that

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Gluten Free Kimchi Pancakes

March 14th, 2018 No Comments

  Do you need more ways to use your big batch of kimchi?  A surprisingly savory and cute appetizer?  A snack for your next road trip?  Here is an easy savory treat that makes me happy. Kimchi is the traditional Korean side dish of fermented vegetables—many veggies can be used but often napa cabbage, green onions, radishes, ginger, chiles and garlic are the stars.  The fermentation means it’s loaded with healthy bacteria (lactobacilli) to keep you healthy, aid digestion, and make your

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Roasted Lemon Chutney

February 22nd, 2018 6 Comments

    Skis without skiers and skis with skiers at the North End Classic. It’s a small but sweet classic-only race organized by the North End Ski club, complete with the Cookie Classic for shorter people.   And while we’re on the subject of ski racing… I’m sure you already know, but this week Kikkan Randall (Anchorage, Alaska) and Jesse Diggins (Stillwater, Minnesota) won the first-ever Olympic medal for the U.S. women, and not just a medal but a GOLD medal, in

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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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Soups!

January 31st, 2018 7 Comments

. Something old, something new, something gifted and something almost-but-not-quite-blue. There’s been a lot of great reading here in the North Woods.  Life is good.      Soups! It’s the time of year when a Simmering Pot can be one of your best friends—providing warmth and good smells while slowly transforming ingredients into tasty sustenance, they are our kitchen’s ‘external stomach’ partially digesting our food so we spend less calories on digesting and more calories on having bigger brains.  Healthy as raw

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Flax Muffins-Biscuit-Bread

January 24th, 2018 4 Comments

  This recipe was given to me by my friend Deanna who passed it along from her doctor who I think got it from writer Susan Weed.  Deanna scribbled it on a cracker box and I’m finally getting around to making it. It’s a great savory no-grain no-sweetener base recipe that is surprisingly light and fluffy.  I eventually added cinnamon but you could incorporate countless other amendments or sweeteners.  The first time I made it with golden flax flour (those

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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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Coconut Lime Ginger Rice (revisited)

January 9th, 2018 2 Comments

  I came across my post from 2014 that sounded perfect for the simpler meals of post-holiday excess so we’ll give it another go around.  This little recipe was initially from Food Renegade that I made with a few adaptations.  I used canned coconut milk but if you have access to fresh I’m sure it would be divine. I see this mostly as a savory dish but a person could also make this into a sweet lime rice by adding

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