• Southwestern Veggie Burgers
    Southwestern Veggie Burgers
  • Following the Spice: Nutmeg and Mace
    Following the Spice: Nutmeg and Mace
  • March Food Observances
    March Food Observances
  • CHEF DEMO: BREAKFAST IN THE AFTERNOON
    CHEF DEMO: BREAKFAST IN THE AFTERNOON
  • In Season this Month: Blueberry Jam
    In Season this Month: Blueberry Jam
  • Toaster Ovens and Roasted Garlic Puree
    Toaster Ovens and Roasted Garlic Puree
  • Skill of a Chef: Palate
    Skill of a Chef: Palate
  • Skill of a Chef: Knives
    Skill of a Chef: Knives

Southwestern Veggie Burgers

Posted by on Mar 4, 2015 in Entree, Recipes | 1 comment

Southwestern Veggie Burgers

There are many, many veggie burger recipes and books with recipes for meatless burgers, so why the motivation to hunker down and make my own? Determination. Every time I attempted making a veggie burger it did not have the right consistency.  It fell apart. It was too wet or not the right flavor. Armed with Southwestern cuisine flavors, I created this veggie patty that pleased both the Spouse and my inner chef. The Spouse advised, “Make the patties smaller, but don’t change the flavor!” read...

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Following the Spice: Nutmeg & Mace

Posted by on Mar 2, 2015 in Herbs & Spices, Ingredients | 0 comments

Following the Spice: Nutmeg & Mace

Spices. We love them. We use them. Nutmeg is a small round seed that comes from the inside of an apple looking fruit. It is encased in the “netting” of mace, another spice that has a variety of culinary uses. Once spices became common and lost their mystique, (sometime between the 18th and 19th centuries) the fragrant and aromatic nutmeg was pushed back into the Bakers rack. After centuries of spicing meats and poultry, it became a base seasoning for desserts. When I was growing up I remember being intrigued by the “baking” spices that my...

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March Food Observances

Posted by on Feb 27, 2015 in Holidays & Observances | 0 comments

March Food Observances

  Spring is in the air (in some parts of the country), flowers are blooming, the air is getting warmer, and it’s time to look at what foods are celebrated in March. Celery is celebrated all month long, and recently there have been reports that this undervalued vegetable has nutritive and curative properties. I’ve long enjoyed celery sticks and nut butter (it used to be peanut, but then, allergies), and dipping them in homemade hummus. Chopped celery is also a base for miraproix, a combination of chopped onions, celery and carrots...

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Chef Demo: Breakfast in the Afternoon

Posted by on Feb 26, 2015 in Cooking Demos, Videos | 0 comments

Chef Demo: Breakfast in the Afternoon

This is my chef demo at the First Annual Arizona Vegetarian Food Festival:   I showed the audience how to make breakfast the vegan way: tofu scramble and breakfast potatoes. It was all very delicious and lots of fun. I really enjoyed meeting the organizers of the event Sarah Gross and Nira Paliwoda.  I also got to spend some time with the other chefs, Fran Costigan, the Queen of Vegan Desserts; Chef Jason Wyrick, author of the highly rated book Vegan Tacos and owner of The Vegan Taste; Ali Metzger, owner of Eat...

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In Season this Month: Blueberry Jam

Posted by on Feb 19, 2015 in Condiments, Recipes | 0 comments

In Season this Month: Blueberry Jam

This month we are celebrating blueberries. I don’t need to expound on the virtues of this most wonderful berry. It is full of antioxidants and vitamins to help your immune system stay strong. Oh, and they are tasty. One of my favorite ways to use blueberries is to make jam. I can hear it now, “Oh no! The sugar!” Yes, jam-making requires an immense amount of sugar. In order for the jam to set it is almost an equal portion of berries to sugar. There are hacks. You can use pectin, available at most grocery stores. Using pectin means using less...

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Time to Heal; Time to Write

Posted by on Feb 13, 2015 in News | 0 comments

Time to Heal; Time to Write

I rarely take the time to talk about my personal life, but sometimes it does interfere with my ability to run this website and blog. I’ve had lots of things happen over the years: loss of a beloved animal, loss of a parent; loss of a job, job changes, and health issues. Over the last two years I have been healing from shoulder injuries. Rotator cuffs were frayed, and then torn. I’ve been in physical therapy working on healing those tears. Just as the shoulder started feeling better, I was stricken with Bell’s Palsy. This is a condition where...

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Toaster Ovens and Roasted Garlic Puree

Posted by on Feb 11, 2015 in Recipes, Tips & Tricks | 0 comments

Toaster Ovens and Roasted Garlic Puree

 Sometimes I’m just smart about cooking. This last week was one of those times. I use quite a bit of roasted garlic, so why don’t I make puree? I frequently made roasted garlic puree on the job, why not for myself? Part of the issue is I don’t want to turn on a great big oven for just a little bit of food. Three heads of garlic doesn’t justify using all that energy. Finally I realized that there is a toaster oven in the house that I can use for cooking the small things and thus avoid turning on the big oven. read...

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Skill of a Chef: Palate

Posted by on Feb 5, 2015 in Cooking Skills | 0 comments

Skill of a Chef: Palate

As an experienced professional, people always ask me what makes a good chef.  There is no simple answer as a good chef possesses numerous skills. This is the second in my series of articles addressing those skills. Part 1 covered knives. Other skills include palate, plating, and managerial ability.  Today I’m talking about palate, the flavor you coax out of different combinations of ingredients. Taste Evolution Without taste food would just be sustenance. The Spartans from ancient Greece believed in the functionality of food, not...

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February Food Observances

Posted by on Feb 2, 2015 in Holidays & Observances | 0 comments

February Food Observances

  It’s that time again where we look at the national food holidays. It’s February, so not quite spring, but there is some freshness coming at you. First let’s look at the month-long celebrations. Berry Fresh Month, what smoothie loving vegan wouldn’t love this month when the berries burst forth from the bush and provide us with their sweetness and antioxidant goodness? Next up Celebration of Chocolate. As long as it’s dark chocolate, and from fair trade and organic sources, I’m in. Canned goods are popular this month as well as cherries....

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A Little Vacation

Posted by on Jan 30, 2015 in Books | 0 comments

A Little Vacation

I’ve obviously taken a little vacation. No, I did not have anything ready to cover the two weeks I decided to disengage. It seems that my capacity for smooth content is about two months. Running a blog isn’t easy; coming up with ideas, writing and editing articles, cooking, and taking photos, cataloging and editing the photos, choosing what goes up when. Yes, many of the food bloggers make it look easy. Most of them started small, like me, then they gained staff. There are two of us that run this little corner of the web and, sometimes, we...

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