1. How do you preserve the fresh summer flavor of ripe peaches all year long?
a. Freeze them
b. Let the birds eat them off the tree
c. Make Spicy Summer Peach Home-Canned Salsa
2. What topping goes well with pork tacos, chicken tacos, AND shrimp tacos?
a. Cilantro and lime
b. Salsa verde and sour cream
c. Spicy Summer Peach Home-Canned Salsa
3. What makes a great homemade gift all year long?
a. 4th of July cupcakes
b. Gingerbread cookies
c. Spicy Summer Peach Home-Canned Salsa
If you answered C to all three questions, you might be a genius.
I think it’s appropriate to post a home canning recipe for the 4th of July, don’t you? I mean, what better way to celebrate your independence than by preserving your own harvest? Home canning and preserving in general are quickly becoming a disappearing art form. Hell, it’s a lot of work. Why should I can it myself when I can drive down to the grocery store and pick it up for about the same price? Why should I spend an hour dicing jalapeños, peaches, peppers, garlic and onions? I’ll tell you why…
Salted Chocolate Bark with Maple Bacon and Ancho Chile. Does this need explaining? Think Mexican mocha meets maple-drenched bacon. Sweet. Salty. Scrumptious. All you french fry milkshake dippers out there know what I’m talking about. This recipe is for die hard fans of chocolate covered pretzels and proscuitto-wrapped melon. But we’re not going to stop there. We’re gonna add a pinch of ancho chile and cinnamon, just enough to make you go “Hmmm. What’s that spice?” Why not? Life’s short.
Do you ever get stuck in a food rut? Somehow you can’t think of anything to make for dinner despite the endless inspiration of the world wide web and those forty five colorful cookbooks on your bookshelf. Sometimes you just need to invite a foodie friend over to grease the wheels of your imagination. I turned to my health coach, Blake Eyster. By the end of the weekend he had me brewing my own kombucha and eating pickled plums. But the show stopper was the Tropical Seaweed Wrap with juicy mango, ripe avocado, and crunchy kelp noodles smothered in a creamy homemade hummus. Sushi meets Wrap. Why didn’t I think of this? It’s brilliant.
It’s been a real challenge to stay inside and cook during daylight hours since the rains have passed and daylight savings is here. In order to capture the food in the best light, I use natural daylight coming in a kitchen window. Which means I better start cooking about four or five o’clock if I want to leave myself time to take photos while the food is fresh out of the oven. You see my dilemma? Garden or cook? Lately I’ve been choosing gardening as my evening activity…but today I chose to cook. I have been dreaming about these little mushroom “pizzas” since I made them for the first time last weekend. All the savory goodness of a pizza without the bloated feeling at the end. Now that’s a sign that you’re eating right for your body…if you don’t feel like the pillsbury dough boy after you’ve finished your last bite.
Warming ginger, flavorful curry, and scrumptious pumpkin turn mild-mannered millet into a mouth-watering meal. Post-holiday canned pumpkin was a bargain last month, so I stocked up. Coincidentally, my peer health coach at the Institute for Integrative Nutrition recommended this recipe straight from the IIN website. Millet has recently become one of my favorite whole grains. Like quinoa and amaranth, it’s nutritious and quick-cooking. It makes a great breakfast porridge, side dish or a meal in itself. Thought to have originated in Ethiopia, Millet has been a mainstay in Africa, Asia and India for the last 10,000 years. Only recently has it gained popularity in the United States as a gluten-free alternative. Traditional roti flatbread of India is made by grinding Millet seeds into flour.
Remember when you were a kid and mom used to take you to the drive-thru for chicken nuggets? The best part was dipping them in all those rectangular plastic packages of sauce like ranch, bbq, and honey mustard laden with high fructose corn syrup? Ah, those were the days. Ignorance was bliss. Sometimes I wish I just didn’t know better. But I do. That’s why I make my own tasty nuggets with free range chicken and almond meal batter. So now I’m going to take your blinders off, too. Sorry, but I gotta do it. Taken straight from McDonald’s website, here is the long list of ingredients in McDonald’s Chicken Nuggets and Tangy Honey Mustard Sauce. Drum roll please….
In a former lifetime I worked as a real estate transaction coordinator in Everett, Washington. My boss, Clint Schlotfeldt, was the coolest boss ever. Our political views were polarized and we had very few common interests, but I had great respect for him and the way he ran his business. He gave me a lot of autonomy and taught me not only about real estate, but about people and negotiation. His nickname for me was…”Granola.” Yup, Granola. If I had to be nick-named after a food, I don’t mind being dubbed after this Ginger Coconut Mango Aloha Granola.
Carrots and apples and kale…CARROTS and APPLES and KALE, Oh My! These are three foods you’re likely to encounter on the yellow brick road to health. We’re going to dress these veggies in a tangy apple cider vinaigrette, then fold in some raisins for chewy goodness and walnuts for Omega-3 crunch. This colorful, cleansing salad tops my list when the old digestive tract needs a little help, if you catch my drift.
Frittata is a fancy word for
lazy busy man’s crustless quiche. Really, don’t bother with the crust. It’s better this way. Instead create a faux-crust using thinly sliced layered sweet potatoes. Sweet potatoes won’t spike your blood sugar like the nutritionally inferior white flour quiche crust. They are also an excellent source of minerals, such as potassium, manganese, folate, iron, and copper. Okay, I will get off my sweet potato soapbox.