10,000 Vinyasas

Tag: recipes

Essential Kitchen Skill #23: Roasting Peppers

by on Feb.27, 2009, under Cooking, food, Kitchen, recipes

Yes, that’s right, there are many many things you can do with roasted peppers (and by this we mean bell peppers, Hatch chili peppers, and any other variety that lends itself to roasting and stuffing). The technique is relatively simple: hold them over gas or other open flame until they are charred on the outside, turning from time to time, confine them to an enclosed space (here we’re thinking a plastic container or a bowl with clear plastic wrap) for a few minutes, and then scrape off the charred outer layer. Split them open, and remove seeds. Now you can stuff them with whatever you would like; I have a preference for chopped onion, tomato, mushroom, cilantro, cumin and you can add some kind of meat or seafood (chicken, crab, shrimp, the possibilities are endless). Indulge your creativity and have fun with this. Once the peppers are stuffed, put some cheese on top and cook in the oven for awhile until the stuffing is cooked through.

Comments Off on Essential Kitchen Skill #23: Roasting Peppers :, more...

Side Dish Recipe: Sauteed Spinach and Garlic

by on Jan.21, 2009, under Cooking, recipes

I have a great love for organic spinach leaves…they make great salads, and additions to my various incarnations of spaghetti.  I long ago ate at an Italian themed restaurant (which has been absorbed into a vile food chain; okay, it was Macaroni’s Bar and Grill…please don’t eat there) that featured sauteed spinach and garlic as a side dish, and recently I was inspired to recreate the dish at home.  Without mincing words, this turned out just fine.  It makes a nice accompaniment to barbaqued salmon, or a pasta with red sauce, or any number of other dishes.  Here’s how you do it:

6-10 approximately, garlic cloves (I buy mine peeled and in bulk from Costco)

a big handful of spinach (it shrinks more than you think so use a lot)

olive oil

sea salt

parmesan cheese

Saute the garlic cloves in a bit of olive oil, until brown.  Toss in the spinach and saute that too (spinach takes about a minute). Remove from skillet, add some sea salt and the cheese.  Serve.

Comments Off on Side Dish Recipe: Sauteed Spinach and Garlic :, more...

The Value of Oatmeal

by on Dec.29, 2008, under Cooking, recipes

I have a soft spot in my heart for oatmeal, since it was the beginning of my current odyssey of less processed food, and it is, in fact, not very processed at all, if you buy just the oats.  (Please don’t talk to me about “instant” oatmeal packets, with little bits of dried fruit and ground up nuts, and all the value added stuff the food industry thrives on…)  Oatmeal is very cheap (less than $1.00/pound, if you buy in bulk at places like Costco), and makes a filling hot breakfast.  As an added bonus, it can be bought in large quantities and stored for a long time, if you have any questions about our just in time food system being able to supply your needs in, shall we say, times of economic stress.  Even more beneficial, you can add all kinds of things to oatmeal, and not necessarily in the quantities that the food industry thinks are optimal (optimal for whom? them or you…). Specifically, you can limit your sweeteners if you’re concerned about the glycemic index and its potential for weight control.  Here’s a quick, easy  basic recipe for homemade oatmeal:

1/2 cup oats

1 cup skim milk

pinch of salt

heat milk in small pot on stove, stirring constantly.  Stir in oats gradually and add salt, turning down heat as milk heats up (don’t let the milk scorch). While stirring, add whatever else you want to the bowl you’ll be eating out of (fruit, nuts, sweetener).  When oatmeal reaches desired consistency, turn off heat and add to bowl. Makes one hearty bowl.

Variations:  add cinnamon, wheat berries, flax seeds, wheat germ, pecans, walnuts, dried or frozen berries (frozen berries work well because the oatmeal is hot). The variations are effectively limited only by your imagination.

Sweeteners:  honey, raw sugar, raw agave nectar, maple syrup.

Comments Off on The Value of Oatmeal :, , , more...

Making Your Own Dishwasher Soap

by on Dec.24, 2008, under Kitchen

Not that this will change your life in any profound way, but it’s cheaper and more “natural” than the usual phosphate-filled commercial product.  In my own dishwasher, it performs approximately as well as anything else, and in some ways, better.  Smells good too. Here’s the recipe:

Dishwasher soap (from www.thenewhomemaker.com)

In a plastic container with a firmly fitting lid, mix:
1 cup borax (20-Mule-Team Borax, available in any supermarket)
1 cup baking soda
1/4 cup salt
1/4 cup citric acid (available in brewing stores among other places–if you haven’t tracked it down yet but must try this formula, use two packets of Lemonade-Flavored Kool-Aid, ONLY lemon, or you’ll dye your dishwasher! and ONLY unsweetened Kool-Aid!)
30 drops citrus essential oil–lemon, grapefruit, orange, tangerine, or a mixture

Put all of it in the container, shake it up.

Comments Off on Making Your Own Dishwasher Soap :, more...

Making Your Own Bread

by on Dec.20, 2008, under Cooking

Of late, I have become quite dissatisfied with the quality of bread available in my local grocery store (my dissatisfaction with my local grocery store has been growing as well, but that’s another story). Primarily, when I want bread, I want whole grains, very limited sweetener, and nothing else.  Alas, the industrial food system has determined that additives and preservatives, along with a dysfunctional approach to sweeteners, has rendered commercial store bought bread unacceptable.  Just check out the ingredients list on pretty much any bread bag…you’ll see things like bleached flour, high fructose corn syrup, and hydrogenated oils, most of which are considered poisonous for people (at least, those trying to maintain a reasonable height to weight ratio). At any rate, making your own bread seemed a formidable task, at least until I came across a recipe which called for no kneading and very little effort.  Of course, the results were outstanding, in terms of cost, convenience, and most of all, taste and healthfulness.  Needless to say, a huge benefit to making one’s own bread is the vast control you have over the ingredients.  One can, for example, add flax seeds, wheat berries, honey, nuts of all kinds, play with the proportions of whole wheat flour and rye, add bits of cheese, or many other items. It really does open up an entirely different world, and changes one’s perspective about bread. Why put up with inferior store bought bread, when making your own is so ridiculously easy?

Comments Off on Making Your Own Bread :, , , , more...

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!