Posted by theo at 5:27 pm
Mar 112010
So it’s come to this, I’ll admit it. I’m a big fan of cabbage. Brought up in a French Canadian Household and on Sunday we’d have Boiled Dinner with a big salty ham sharing the pot with a variety of veggies including cabbage. And that there cabbage would just soak up all that ham fat and be soo darn good. … Nowadays, however, I’m trying to atone and nurture my circulatory system back to an ”as-new” condition so I’ve traded the ham for skinless chicken breasts and ham fat for olive oil. But you know what? That love for [...click to contimue reading...]
Posted by theo at 11:17 am
Aug 212008
I like having some food in the frig that’s delish, natural and convenient. One of my favorites is this little veggie medley I came up with. Cook up a bowl-full and store in the frig for good food/fast food. The recipe is like Summer, loose and easy .. add what you like, deep six what you don’t, until you get your unique flavor combo that’s right for you. Here’s one of the variations modestly called Theo’s Veggie Medley… Shopping list: 1 Medium Organic Rutabaga 2 Medium Organic Yellow Onions 1 Bulb (not clove!) of Organic [...click to contimue reading...]
Posted by theo at 1:18 am
Apr 302008
I really have a thing for French Cooking .. as I’ve said before putting this together with organic ingredients is something incredible. Here’s a simple dish that Di & I enjoy. Hope you do too. Shopping List: 2 lbs of Organic Carrots 1/2 teaspoon of Unrefined Sea Salt 2 cups of Spring Water 3 Tablespoons of Organic Unsalted Butter 1 1/4 Tablespoon Of Unrefined Organic Sugar Enough Fresh Organic Parsley to yield 3 Tablespoons when chopped Recipe: Place 2 cups of Spring Water into a Saucepan, set aside. Peel 2 lbs. of Carrots, slice and place into [...click to contimue reading...]
Posted by theo at 11:50 pm
Apr 232008
We’ve added another category which should be fun. It’s called “Try Something New”. Now this is basically to highlight some food item or cooking technique that you can add to broaden your culinary existence. Well the first item isn’t something that most of you would consider as “something new”. It just the plain old red pepper, not the hot variety but just the red cousin of the green pepper.. sold in just about every supermarket in the civilized world. But, let me ask you this, when’s the last time you’ve incorporated this food ingredient into your [...click to contimue reading...]
Posted by theo at 10:29 am
Apr 162008
Like most dishes you can customize mayonnaise to your own individual style. One such mayonnaise version is known as Green Mayonnaise. Green Mayonnaise is mayo on veggies. So you get the great taste of mayo with a veggie kick. Although it doesn’t work everywhere it is a really nice flavor addition when using mayo in salads, with fish etc. Here’s how: Put a saucepan with water on the heat and bring to a boil We’re going to need about one densely packed cup of uncooked green veggies. So get your favorites. Some suggestions are Fresh Organic Spinach, Scallions, [...click to contimue reading...]
Posted by theo at 12:39 am
Mar 182008
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...]
Posted by theo at 1:10 am
Mar 142008
When you cook vegi’s does the end result resemble this weird looking mush or are your vegi’s still firm enough to remain distinct entities? Well, unless you’ve lost your teeth or something don’t cook so much. Especially if you are cooking a big batch for reheating later, .. lay off a bit and leave something there. This morning I made a pot of vegi’s that I would eat right away and also reheat and feed on later in the day. Cooked them just to my liking and they were not mushed by the additional reheat [...click to contimue reading...]
Posted by theo at 12:09 pm
Feb 142008
Had to quickly pick up some Kale last night so was forced to go the conventional route at the local Biggie Mart. If you’ve ever tried to wash Kale you’ll know that the stuff acts like it’s totally waterproof. That is, water will not wash over it but beads up .. “like water on a duck’s back”. Anyway, all I could think about when eating this was what industrialized chemical was I chewing and swallowing. This totally disgusted me and made me realize that sometimes even in a pinch it’s better to go without then buy [...click to contimue reading...]
Posted by theo at 1:16 pm
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.
Posted by theo at 11:43 pm
Feb 042008
This is a side dish that’s good served with a main beef course. There are no specific quantities listed in this recipe since it’s best to add just enough ingredients for your own personal preference. Shopping List: Organic Russet Potatoes Organic Butter Heavy Whipping Cream Grated Swiss Cheese Recipe: Bake the potatoes until done Split and remove the flesh. Place in a medium mixing bowl Add Sea Salt, Fresh Ground Black Pepper, Butter and a small amount of Heavy Cream. Break up the potatoes and mix all ingredients together (I generally use a wooden spoon [...click to contimue reading...]
