The last thing you want on your fresh organic salad is tired old dressing….. Or, just as bad, some secret flavor packet that you “easily” add oil and vinegar to and shake. And the reason for the “easily” is that this is something that the Conventional Food People along with Madison Ave. has convinced us of. Let’s do it real and natural and FRESH .. and trust me it will be just as easy as shaking in a bag ‘o stuff. By the way, take another step from the conventional foodies by making sure you use [...click to contimue reading...]
May 162008
The trouble with a the premixed special seasonings out there are three: They’re generally non-organic (ie Chemicalized). By the time the spices are prepped, packaged in bulk for the specialty seasoning manufacturer, transported and waiting to be purchased they’ve reached legal drinking age. And spices flatten out as time goes by. You have to accept what they give you. I probably like more heat than you do. You may really like the garlic notes. In other words no matter who you are the store bought spice isn’t “just right”. So here’s the solution. Buy basic organic [...click to contimue reading...]
When I have veggies over anyone’s house there’s usually just a few of them to the side of the dish. Or, as during Thanksgiving, big bowls of them but you spoon some into the side of your dish. Ya know? Well I just had a large cereal bowl of veggies and I’m telling the truth that it was absolutely delicious. Seriously. .. Anyway here’s what I did and you should seriously consider trying this at least once. They just taste so much better than the ugly stepchild of a side dish with a little butter rubbed on top [...click to contimue reading...]
Feb 092008
This is a preparation for an Organic Spinach Puree that involves blanching the Spinach and creating the puree in organic butter. Once done, you’ll have an ingredient to add to many recipes such as the Organic Spinach with Cheese Omelettes.
I use to be a big believer in prepping and cooking huge batches of vegi’s and storing them to “get it done”. But I’ve been getting away from this for a couple of reasons..First, it’s pretty daunting washing, peeling & cutting so many vegi’s. And even though I’d try to work some music and social aspect into it, it was still about 3 hrs work for the amount of cooking I’d do (I love vegetables). So it took a quite bit of time time at a single setting (and there was that argument the chef’s knife had with [...click to contimue reading...]
Well, we made a few tweaks to the meat eater’s version of Boston Baked Beans (which used the traditional salt pork) and worked out a vegan version. Actually, we found that very few tweaks were necessary. These involved the amount of molasses used, extra virgin olive oil, additional cooking of the onions (to substitute flavor that had been in the salt pork) and adjusting the temperature & baking time (to give a little extra margin of protection between the oven temp. and the smoke point of the olive oil). And something really nice happened .. these [...click to contimue reading...]
