French fries may not be the healthiest food, but the healthiest way to enjoy them is definitely to oven-bake them. These french fries are lightly coated with oil and not deep fried. The oven takes a bit longer to cook them, but they will be well worth the wait! Continue reading
Garlic is a magical plant. The cloves have antibacterial and healing properties and add a fragrant zing to every food item. Here is how you can grow garlic yourself, starting by sprouting it indoors.
Sprouting Garlic
Garlic can be grown using the cloves you already have in your kitchen! I sprouted my garlic indoors using cloves from a bulb I had inside my fridge. Garlic sprouts faster when kept at colder temperatures so place it in the fridge 1-2 weeks before you want to start growing it. Continue reading
Once you’ve made your sourdough starter, you’ll need to care for it to keep it alive and ready for baking. Keep a clean cloth or paper towel over the top to keep bacteria out. You can store it on the counter at room temperature or in the fridge or freezer.
Photo Courtesy of: Brown Eyed Baker
Storing on the Counter
Make sure your counter isn’t too hot or too cold. Keep your starter between 70-80 degrees. If you’re storing it on the counter, you’ll need to feed and stir it every day. It will keep separating and it’s okay to stir the yellow colored “hooch” back in to keep fermenting. Feed it at least once a day by adding equal parts warm water and flour. For daily feedings I only add a little bit, ½ a cup of each. Continue reading
Sourdough bread is made without using any added yeast, all of the yeast comes from the addition of the sourdough starter. Having a sourdough starter at your disposal is a nice luxury without much added work. A sourdough starter, when made and kept properly can last a lifetime. Once you make a good sourdough starter, you won’t need to buy yeast again to make sourdough bread!
Photo Courtesy of: dailyartmasomenos
How to Make a Sourdough Starter
What You’ll Need
Water
Flour
A Glass Container
Wooden Spoon Continue reading
As the New Year approaches tomorrow, I’d like to explore some traditional dishes eaten on New Year’s around the world.
Photo Courtesy of: Norio NAKAYAMA
New Year’s Traditional Cuisine Around the World
Germany: Donuts filled with jam or jelly are eaten. Sometimes, the donuts are filled with mustard as a practical joke. Continue reading
French fries aren’t just for potatoes anymore! These carrot fries are moist, healthy and delicious with a number of different dips! I bake them so they aren’t too bad for you.
Photo Courtesy of: Fovea Centralis
Baked Carrot Fries
Ingredients:
Carrots
Olive oil Continue reading
Cous cous is a traditionally Middle Eastern dish. It is made of seminola and is cooked by steaming. Cous cous has a great texture and is filling and versatile. Even though it’s cooked like a grain, it’s considered a pasta and the size of the balls will vary by style.
Photo Courtesy of: Andy Roberts
How to Cook Cous Cous
Confession: I make potato skins all the time. Great for a football game, great for a party, great for a Saturday afternoon…I could make excuses to make these all day long! You can top these potato skins any way you’d like, but I enjoy them with freshly chopped green onions (which I grow on my windowsill), chopped crispy bacon, Parmesan and a side of sour cream.
Potatoes are some of the cheapest thing to buy and come in 5, 10 or 15 pound bags. Depending on how many people you’re feeding, you decide what size to get. Continue reading
Indian food is one of my favorite cuisines since my dad grew up in India and cooked it all the time when I was younger. I rarely use recipes and just “cook from the heart” when creating these dishes, and this is no exception. Raita is one of the best dips for naan bread or drizzled on top of some Indian yellow rice.
Photo Courtesy of: Marc-Anthony Macon
Indian-Style Cucumber Raita
Ingredients:
1/2 a cucumber
1 carrot Continue reading
This recipe for Louisiana Style Gumbo has been passed down my family for generations. Half of my extended family lives in Louisiana and my grandpa makes the best Seafood Gumbo! Usually made with chicken and sausage, gumbo is excellent for a rainy weekend. This time, I decided to experiment with some seafood I had. Here’s my first shot at a seafood spin on my favorite classic stew. Though it takes a long time, gumbo is well worth it on a rainy, fall day!
Louisiana-Style Seafood Gumbo
Ingredients:
Vegetables:
Celery, 4 Stalks
Carrots, 3
Bell Pepper, 1
Onion, 1 Continue reading
Aquaberry Bliss 