These Tofu Bites are a great make-a-head snack for the family. They last up to a week, and puts a smile on everyone’s face. They are delicious in salads, stir fry, and even Pasta sauce if you are willing to be that bold. Send the kids to school with them, they’ll ask for more because they shared with their friends.
Make the garam masala ahead of time. It has a long shelf life and it is a spice that can be used for many other dishes.
Remember, the spice mix is a suggestion. Experiment and come up with your own. You can also use different citrus juices. I haven’t tried it yet, but I bet pineapple juice would be excellent.read more
Growing up in the Sonoran Desert I was surrounded by all the spiny, thorny, sharp things called cacti with names like Saguaro, Cholla or Jumping, Organ Pipe, Barrel, and Prickly Pear.
Prickly pear is one of the most prolific of all the cacti and highly adaptable. Like most cacti, once the thorns are removed, it is edible. I knew that cactus could be eaten and, with a grandmother who spent time in Mexico, it would be a natural assumption that I learned how to cook with this plant. As I cooked by her side I was not shown the secrets of how to prepare and cook either prickly pear (the fruit) or Nopal (the leaves).
Are you a klutz in the kitchen? Don’t despair! June 13th is Kitchen Klutzes Day, a day to proudly celebrate ineptitude with knife skills and controlling the cooking fire.
We all have those moments. That instant when you know you’ve done something wrong, something that will injure you or others. The kitchen can be one of the most dangerous, accident-prone environments, ripe with opportunity to strike -- and for a klutz it holds many challenges.
There’s something comforting about the sizzle of the pan when ingredients splash into the hot oil.
Here, onions will be transformed into sweet caramelized goodness. But first, raw, they hit the sauté pan with that satisfying sound. sizzling and popping as they are stirred. Each slice of onion coated with a little oil to help in the process of cooking.
One note about the video. I mention that salt kills the caramelization process. This is not true. Add a pinch of salt at the beginning and it will help the onions brown faster.read more
A chunk of time has passed since I posted anything here, but my life got busy in other ways than cooking. Recipe testing slowed down. I’ve been cooking just the staples to get both the Spouse and I through our day.
Last January I suffered a fractured toe. I couldn’t drive, or walk, or even stand for very long. But with all that time on my hands, I thought, “Why not create some new zines? No! Let’s create micro zines.” The first question I asked myself was “How do I take all this research I’ve done about food and put it into zine format?” The answer came, and I made several micro zines about individual spices.read more
Every year New Year's resolutions are broken, most often within the first six months. While there are support systems for no more drinking or smoking (fondly called the 12 Steps), there hasn’t been much support for no more eating meat. This has been proven to be one of the toughest resolutions to meet.
I love happy accidents and amazing finds. On this trip to Southern California, as we were driving into Costa Mesa, I saw a sign that said Chocxo. I pretty much knew it was a chocolate/coffee house and then I saw part of the sign said locally roasted. We were on our way to the local library to work, so I stopped in.
Knives are personal. The way they feel, the way they balance in the hand. How the blade cuts through the food. Personally, I like a lighter knife, one that is easy to grip and that is very, very sharp. Cat Cora of Iron Chef fame uses a 13" chef’s knife, and she’s 4’11”. Intimidating? Yes. Necessary? When you are that short and working in a “man’s” world, wielding a large knife can help intimidate your co-workers.