Whether you bake, boil, fry, saute, puree, or otherwise cook the potato, here is some information that you might not know about this starchy tuber that we love to make into french fries and potato chips.
The potato's beginnings: The potato originated in Peru in the High Andes, and was not only a staple food for the Incans, but served medicinally as well.
One of the things I love are mashed, or whipped potatoes. As a vegan-minded person, I've learned to make a tasty vegan version, sans cream and butter. Substitute the butter for a vegan margarine of your choice, and use soy milk instead of heavy cream or whole milk.
Here is the video and recipe for Apple Poblano Chutney.
Use this chutney as a condiment on tofu or quinoa recipes. It goes really well with a variety of Sonoran and Southwestern dishes. Take it to potlucks and people will rave over how good it is just by itself. Don’t be surprised about how fast it disappears.
What I love about Tofu Scramble is it's versatility. This is by no means the be all and end all recipe for this dish. Experiment with the base, and come up with different vegetables and spices to put in it. I like jalapenos and chili powder, so it goes into the one I make here at home, but you can add any thing, really, that you want to, it all depends on your palate.
I’ve been making these Tofu Cutlets for several years now. You can use just about any marinade that you want, but in the process I discovered that the Orange Cumin Marinade is the best for these juicy and delightful cutlets. My family loves them even just to snack on.
I love creating salads in the summertime, especially salads that have the ability to refresh you and cool you down.
Jicama is a Sonoran Desert root that is fiber and water. It absorbs the flavors of almost anything else. It also adds a great crunch to otherwise squishy ingredients like papaya.
I love coleslaw, and there are so many different ways to make it, though the dressing aspect remains the same, vinegar, a little sugar, and, in the modern version, mayonnaise. Reportedly the Romans ate it with eggs added to it, whether cooked or uncooked, it doesn't say.
I've been on a culinary quest to make good food even better. Of course starting out with quality ingredients is a key element in cooking. But what can make your food even better then what it is? Technique. In this recipe I sweat the peppers, onion, and garlic before adding them to the quinoa. The trick is then to add salt to the vegetables that are sweating. This brings out more of the natural flavor in the vegetables.
Here's a sauce that took me some time to create. There was a time that I was afraid of coconut milk. As a Fearless Chef, I must face these ingredients, and let them teach me what they want to become. I used the spices I love to create food that I love.
Here at the Kitchen Shaman I am dedicated to bringing you recipes that I have created, or tried, over and over again...With that in mind I am posting a recipe a day through the first week of August
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