Author: Kitchen Shaman

Applesauce

Applesauce

Posted by | Sep 16, 2015 | , |

Eating some form of apples in a sauce dates back at least as early as the 4th Century C.E. when Apicus’ book on Roman Cookery was published. The tartness of apples back then hadn’t been bred out and the sharp flavors offset the taste of the fat in the food that was served at the time. Today we carry on the tradition, though apples are sweeter and somewhat mellower.

I love a good applesauce and will eat it just by itself. I used to buy jars and jars of applesauce at the store. Now you won’t catch me buying the stuff. If I want sauce made from apples, I buy apples.

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An Apple A Day

An Apple A Day

Posted by | Sep 14, 2015 | , |

Over the next three months apples are in full bloom and while I can get them year round in my market, the fall season is the time they really shine. But what is an apple and where did it come from?

Apples were once tart, bitter, and almost inedible. The tree can be traced back to Kazakhstan and the surrounding area. Apples belong to the Rose family (as well as peaches) and at one time there were over 10,000 varieties of apples. Today there are about 7,000 classified varieties. In the American market we see only a handful of these apples.

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Portobella Steak Fajitas

Portobella Steak Fajitas

Posted by | Sep 9, 2015 | , , |

Fajitas are a seasoned Tex-Mex dish that has its origins in in the Rio Grande Valley of Texas, in the heart of vaquero (cowboys) country. Fajitas were popularized by the early 1990's, due mostly to fast food companies catching on to the cost effectiveness of the dish.

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The Magic of Mushrooms

The Magic of Mushrooms

Posted by | Sep 7, 2015 | , |

Mushrooms are a part of our human heritage, our collective consciousness. Ancient cultures used psilocybin, the “magic” mushroom, to open the “gates of heaven” and communicate with the gods. Fungi grows in every part of the world; in crevices, on trees, in cow poo. They’ve been used for over 3,000 years in Chinese medicine as a way to prevent cancer and heart disease and promote longevity.

Recipes for cooking mushrooms can be found as early as the 4th century A.D. in the collection “Apicus, Cooking and Dining in Imperial Rome.” Cooking techniques can be found referenced in ancient Egyptian tablets and mushroom motifs are prolific in the pre-Colombian art of the Olmec civilization of Mesoamerica

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Whats In a Bowl: A Brief History of Rice

Whats In a Bowl: A Brief History of Rice

Posted by | Sep 4, 2015 | , |

Somewhere in Asia or India between 3,000 and 7,000 years ago people began to cultivate a wild grass known as rice. In several Asian languages the word for rice and food are the same, indicating the importance of this grain in the daily diet of Asian countries.

There are several mythologies surrounding the origin of rice.

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Southwest Spice Mix (Fajita Seasoning)

Southwest Spice Mix (Fajita Seasoning)

Posted by | Sep 2, 2015 | , |

I've been cooking fajitas for as long as I can remember, at least since I could reach the grill and use a pair of tongs. But what spices are considered appropriate for this dish? While researching this dish I discovered that the name "fajitas" really refers to the part of the cow the cut comes from (I don't mean to offend, just inform). The spices for this dish really are regional.

In my region of the Southwest we use a base of chili powder, garlic, oregano, and coriander. In every kitchen I cooked in, the mix was essentially the same. I can't even say this spice mix is regional. Like garam masala or curry spices, the mix may have started out regional, but over the years has become a universal blend of spices.

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Food Observances in September 2015

Food Observances in September 2015

Posted by | Aug 31, 2015 | |

September is rich in food celebrations, my favorite being Mushroom Month. I’ve been promising myself that I would post a bunch of mushroom recipes during this month, but who doesn’t love a good breakfast? With both National Waffle Week and National Pancake Day in September, we get an opportunity to dig into the breakfast theme.

Then there’s the fact that I have a love affair with potatoes and it’s their month too. I make potato chips all the time and French fries when I’m feeling frisky. As a professional cook, I’ve made my share of mashed potatoes. Did you know there are over 150 varieties of potatoes in the world, and that they hail from Peru?

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Home Canning: Lessons Learned

Home Canning: Lessons Learned

Posted by | Aug 26, 2015 | |

I grew up knowing what fresh food was, what it meant to “put up” food, and some of the processes involved. I learned between the ages of 7-12. Formative years. Unfortunately nothing was written down and, as I engaged more in scholastics and the determination to kill off a few brain cells, I lost the knowledge given me by my grandmother, my aunts, and a few of the church ladies.

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Denver Vegan Eats

Denver Vegan Eats

Posted by | Aug 24, 2015 | , |

I spent this summer on a 21-day road trip going from Phoenix to Topeka and back. We do this every summer and take different routes in order to explore all the beauty the country has to offer.

This year we returned to Denver after about three years. Denver has become a vegan eater’s nirvana. We’ve eaten in Denver before, but this time seemed different, a bit more adventurous and fun. Native Foods Café has expanded into Denver proper, there’s Beet Box, and a tiny little vegan grocery store, Nooch. And, of course, Watercourse and City O’ City.

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Books by Chef Johnna

  • Delectable Vegan Soups -------------------------------------------------------
  • Things Vegans Fry: Crunchy Comfort Food for Vegans

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