Agua Fresca de Sandia

Posted by Kitchen Shaman | Jul 30, 2014 | Recipes |

August may be a hot humid month, but don’t despair; it is also National Watermelon Month -- that means refrigerating, slicing and eating as much watermelon as you want.

I’ve found lots of delicious ways of consuming one of my favorite foods. Here in the Southwest we have Agua Frescas. Drinks made out of fruits that are chilled and served up to thirsty residents. Most Latin or Mexican markets carry them. They are starting to become more common in standardized grocery stores.

Month of Watermelon!

Posted by Kitchen Shaman | Jul 28, 2014 | Food Knowledge & History |

Yes, it’s almost here! August is National Watermelon Month. We’ve been enjoying this luscious, rich, vibrant fruit all summer, but August is the month to celebrate it every day.

Did you know that there are more varieties of watermelon than what we usually eat? White, yellow, and red are just a few of the options you can choose. Watermelon has been domesticated for as long as humans have been eating it, but where did this vine originate?

August Food Observances

Posted by Kitchen Shaman | Jul 25, 2014 | Food Observances & Holidays |

Looking towards August, there are several food observance days approaching that you may want to, well, observe. July is nearly over and it was National Ice Cream Month, but did you know that there is a National Root Beer Float Day? That’s right, August 6th. And if you don’t eat conventional ice cream don’t worry. I’m sure if you go to the grocery store, they’ll have a soy or coconut based ice cream to plop into your root beer. As a kid I could never get enough of these cool summertime treats.

Fried Yuca Root

Posted by Kitchen Shaman | Jul 23, 2014 | Recipes |

In the spirit of cooking with foods from South America and Mexico, I decided to giveyuca root (cassava) a try. There are several ways to prepare this popular food, but since I love to deep fry food I decided to use this method.

The two-step process starts with par-boiling the yuca, then frying it. Cutting the yuca is a daunting task, but with a cleaver and a very sharp knife you will be rewarded with crispy yet creamy yuca fries that are worth the effort. Try serving these instead of french fries as a snack and see what your friends think. read more

Experimenting with Yuca Root

Posted by Kitchen Shaman | Jul 21, 2014 | Food Knowledge & History |

Because I like to do things the hard way, I figured I would attempt to make my own cassava flour. I purchased the yuca root at my local grocers, brought it home, and followed the recipe. Grate, boil, oil, knead, mash, and make empanadas . My first attempt at making tapioca flour turned out to be a disaster, but I’ll make another attempt. I’m a determined chef.

What exactly is yuca root (not to be confused with yucca, which is a different plant)? It is known by different names in different parts of the world. Cassava, tapioca, manioc, mandioca, kappa, and mogo. Here’s a little of the history.

Is My Vegan Diet Healthy?

Posted by Kitchen Shaman | Jul 18, 2014 | Diet |

It is no secret that I cook and (mostly) eat vegan food. The reason is due to my partner’s diet. She has been a vegetarian for over 20 years, and 100% vegan and gluten-free for the last five years. As the cook in the house I have adapted my cooking style to meet her dietary requirements.

Cooking and eating vegan does not necessarily mean that what I am eating is healthy.

Cilantro Pesto on Pizza? You bet!

Posted by Kitchen Shaman | Jul 16, 2014 | Recipes |

Here is one of my favorite recipes: Cilantro Pesto. It works well in rice, in wraps, with red chili tofu, and is a great condiment for dipping vegetables. Combined with pepitas (pumpkin seeds) this pesto packs a great punch for both your immune system and your tongue! One of our favorite uses for this pesto is as the base sauce for pizza. It is a flavorful alternative to red or white sauce and a great conversation starter for guests who are used to more traditional pizzas.

The Power of Cilantro

Posted by Kitchen Shaman | Jul 14, 2014 | Food Knowledge & History, Herbs & Spices |

I’ve been using cilantro in cooking for years. Growing up in the Southwest, it is easily accessible. I’ve always enjoyed the flavor, the smell, and the taste. What I did not know was the considerable health benefits linked to this one plant used as both herb and spice.

Cilantro, also known as fresh coriander and Chinese parsley, has been used in medicine and cuisines around the world for over 5,000 years. Thought to be one of the oldest cooking herbs, traces of the plant have been discovered in tombs in Egypt and an ancient cave in Israel. Cilantro provides a healthy dose of Vitamin K, Vitamin C, and E. Reported health benefits include aiding digestive health and relieving anxiety. There is some research that indicates it can alleviate the food poisoning known as Salmonella. It can act as a preservative that helps prepared foods last longer. Combine it with citrus and the shelf life of salsa and other foods increase by 3-4 days. read more

Evolution of a Recipe

Posted by Kitchen Shaman | Jul 11, 2014 | Process |

I’m not sure what you think about the recipes you find on the internet. Many food bloggers find recipes they like and re-share them. Some develop recipes and share them right away. Coming from the culinary industry, I have been a part of a culture that develops recipes and passes them on verbally, chef to chef. We don’t stop cooking to write something down; we tell each other. And that is how you end up with some meals on your plate when you go out to eat. The cook making that food learned it from the guy standing next to him, who learned it from a chef, and so on. read more

Roasted Chayote

Posted by Kitchen Shaman | Jul 9, 2014 | Recipes |

So many people who live in the Desert Southwest don’t seem to understand that underneath all the spiny, sharp things that desert plants are covered in, there is edible food. I’ve been exploring foods native to this area for years, and the chayote is one of the foods you can incorporate into every day cooking, if you have a good supply of them. Chayotes are grown world-wide, so it shouldn’t be too hard to find them in the produce department at your grocery store.

Below I offer a simple recipe for roasting chayote. You can also include it in salads or savory dishes like my Calabacitas recipe, to showcase the earthy, pungent flavor of this “pear” of the desert. read more

Month: July 2014