Three New Must-Haves For Your Spice Cabinet
When I asked a friend from India if she would give me some recipes, she generously made me mountains of delicious homemade Indian food. But you know the adage, give a man fish vs teaching him to fish – I wanted to know how to make it myself!
I asked her to join me in my new kitchen (yes, NEW! We just bought our first home!) While teaching me to cook, she told me about her childhood in India, how strictly she and her friends do or don’t follow tradition, and her family and friends. I love hearing people’s stories. The world becomes both smaller and larger at the same time, and these are things you can’t learn by just reading a recipe.
And now, I have three new must-haves for my kitchen repertoire!
#1. Cumin Seeds
I regularly keep ground cumin on hand, but cumin seeds take it to a whole new level. They are best used by heating oil in a pan, then stir in cumin seeds until aromatic (1-2 minutes). It’s that easy! Continue making your meal/following your recipe as planned. Don’t worry – there are no hard to chew seeds or husks in the end result.
Don’t know where to start? Try the basic curry recipe below!
#2. Garam Masala
Garam masala is a blend of many spices that are toasted prior to being ground together. The name means “warming spices,” not by adding spicy heat, but because in Ayurvedic medicine, these spices “warm” the body, meaning they are said to increase the metabolism.
Typical spices included, though there are multiple variations, and this list is not comprehensive: coriander, cumin, cardamom pods, cloves, peppercorn, star anise, turmeric, and fennel.
#3. Ginger-Garlic Paste
Easy and delicious, this aromatic blend is perfect for cooking meat.
To make – add equal parts fresh ginger and garlic, plus a sprinkle of turmeric, purée in a blender or food processor. Store in an air tight container in the fridge for up to 2 weeks.
Chicken or Chickpea Curry
Ingredients:
1-2 Tbsp Olive Oil
1 Onion
1 Tbsp Cumin Seeds
2 Tomatoes
1 1/2 lb Chicken or 1-2 cans garbanzo beans
Garlic and Ginger Purée (see method above)
Spices to taste: garam masala, paprika, coriander, turmeric, and either red chili or cayenne if you like some heat
Method:
Heat olive oil in a large pan over medium heat. While pan is heating, dice an onion. Add cumin seeds to pan, and stir until aromatic (1-2 minutes). Add onion and sprinkle with salt. Stir occasionally until onion is cooked through (about 12 minutes). While onion is cooking, dice two tomatoes and cut chicken into cubes. Add tomato and stir gently for 30 seconds. Add chicken or chickpeas and a generous spoonful of garlic and ginger puree. Cook uncovered until “raw” smell is gone. Cover and cook until almost done, stirring occasionally. Uncover and stir in garam masala, paprika, coriander, turmeric, cayenne, and salt to taste. Cook until done. Right before removing from heat, add small handful of chopped cilantro and stir until wilted.
Jeera Rice (Coriander Rice)
Ingredients:
1-2 Tbsp Olive Oil
1 Tbsp Cumin Seeds
Handful Fresh Cilantro
Salt to taste
1 cup rice
2 cup water or broth
Method:
Heat olive oil in a small pan. Add cumin seeds and stir until aromatic (1-2 minutes). Meanwhile, chop a small bunch of cilantro. Add to cumin and oil and stir until wilted and coated with olive oil (about 15 seconds). Add cumin and cilantro mix, plus salt to taste, to whatever vessel you plan to cook your rice with. Prepare rice the same as you normally would (we use our pressure cooker).
Posted: 7-14-2019
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When I asked a friend from India if she would give me some recipes, she generously made me mountains of delicious homemade Indian food. But you know the adage, give a man fish vs teaching him to fish - I wanted to know how to make it myself!
I asked her to join me in my new kitchen (yes, NEW! We just bought our first home!) While teaching me to cook, she told me about her childhood in India, how strictly she and her friends do or don't follow tradition, and her family and friends. I love hearing people's stories. The world becomes both smaller and larger at the same time, and these are things you can't learn by just reading a recipe.
And now, I have three new must-haves for my kitchen repertoire!
#1. Cumin Seeds
I regularly keep ground cumin on hand, but cumin seeds take it to a whole new level. They are best used by heating oil in a pan, then stir in cumin seeds until aromatic (1-2 minutes). It's that easy! Continue making your meal/following your recipe as planned. Don't worry - there are no hard to chew seeds or husks in the end result.
Don't know where to start? Try the basic curry recipe below!
#2. Garam Masala
Garam masala is a blend of many spices that are toasted prior to being ground together. The name means "warming spices," not by adding spicy heat, but because in Ayurvedic medicine, these spices "warm" the body, meaning they are said to increase the metabolism.
Typical spices included, though there are multiple variations, and this list is not comprehensive: coriander, cumin, cardamom pods, cloves, peppercorn, star anise, turmeric, and fennel.
#3. Ginger-Garlic Paste
Easy and delicious, this aromatic blend is perfect for cooking meat.
To make - add equal parts fresh ginger and garlic, plus a sprinkle of turmeric, purée in a blender or food processor. Store in an air tight container in the fridge for up to 2 weeks.
Chicken or Chickpea Curry
Ingredients:
1-2 Tbsp Olive Oil
1 Onion
1 Tbsp Cumin Seeds
2 Tomatoes
1 1/2 lb Chicken or 1-2 cans garbanzo beans
Garlic and Ginger Purée (see method above)
Spices to taste: garam masala, paprika, coriander, turmeric, and either red chili or cayenne if you like some heat
Method:
Heat olive oil in a large pan over medium heat. While pan is heating, dice an onion. Add cumin seeds to pan, and stir until aromatic (1-2 minutes). Add onion and sprinkle with salt. Stir occasionally until onion is cooked through (about 12 minutes). While onion is cooking, dice two tomatoes and cut chicken into cubes. Add tomato and stir gently for 30 seconds. Add chicken or chickpeas and a generous spoonful of garlic and ginger puree. Cook uncovered until "raw" smell is gone. Cover and cook until almost done, stirring occasionally. Uncover and stir in garam masala, paprika, coriander, turmeric, cayenne, and salt to taste. Cook until done. Right before removing from heat, add small handful of chopped cilantro and stir until wilted.
Jeera Rice (Coriander Rice)
Ingredients:
1-2 Tbsp Olive Oil
1 Tbsp Cumin Seeds
Handful Fresh Cilantro
Salt to taste
1 cup rice
2 cup water or broth
Method:
Heat olive oil in a small pan. Add cumin seeds and stir until aromatic (1-2 minutes). Meanwhile, chop a small bunch of cilantro. Add to cumin and oil and stir until wilted and coated with olive oil (about 15 seconds). Add cumin and cilantro mix, plus salt to taste, to whatever vessel you plan to cook your rice with. Prepare rice the same as you normally would (we use our pressure cooker)."
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READ THE FULL BLOG POST HERE
Unagi, aka BBQ Freshwater Eel, is a delicious combination of salty and sweet. The following will tell you how to make tasty unagi sauce, prepare homemade BBQ Eel, as well as serving suggestions. Unigi sauce can be used to grill your own eel, or as a condiment. It is great as a substitute for teriyaki sauce; marinade for chicken, beef, or pork; addition to fried rice; sauté sauce for mushrooms; the list goes on!
UNAGI SAUCE
Ingredients:
1/2 cup mirin*
1/2 cup cooking sake†
1/2 cup soy sauce‡
1/4 cup sugar
*Be a conscientious shopper when looking for Mirin. Both of the local Asian grocers were selling "aji-Mirin," which is basically corn syrup. I found Eden Mirin at our local co-op, City Market (go figure!).
†I substituted cooking rice wine, as I could not find cooking sake. You could probably use regular sake, as well. If you have food allergies, be careful when buying rice wines, as many of them include gluten. There is typically an allergen warning on the label. I used Lily Cooking Michiu, which is gluten free.
‡Our house is gluten free, so we substituted with soy-free coconut aminos. Other gluten free options are to use Bragg's Liquid Aminos.
Method:
Put all ingredients into a small saucepan and stir until blended. Bring to a low boil, then simmer, uncovered, until sauce thickens (about 15 minutes).
You can scale the recipe up or down. Just use a 2:1 ratio for each liquid:sugar. Makes about one cup, as listed.
BBQ Eel
Ingredients:
1 lb Freshwater Eel
1 cup Unagi Sauce
Method:
Here is where I admit I am no butchering expert. I watched some YouTube videos of prepping eel, but the people in the videos are VERY adept with a knife. So...I took about 30 minutes to do a sloppier job of what the guys in the video did in about 60 seconds. To prep, gut it, get the bones out, cut in half lengthwise, then cut into 4" steaks. Leave the skin on - it will help while grilling.
Start your grill and turn heat to medium. While the grill is heating, skewer the steaks.
Grill the Eel, skin side down, for three minutes. Flip and grill another three minutes. Turn the eel, baste with unagi sauce, and grill one minute skin side. Flip again, baste with more unagi sauce, and grill one more minute.
Serving Suggestions
Serve with rice, cucumber, bell pepper, and green onion. Drizzle some of the remaining unagi sauce over the dish. There are many more suggestions on the website, Savor Japan.
Comments: While it may be common to eat the skin on the eel served at a Japanese or sushi restaurant, I found the skin to be tougher than I'd like. It was very easy to peel after cooking."
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Like many people who live locally, I went to opening day of Burlington's Farmer's Market. Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork. My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade.
Upon entering the market, I was greeted by a genial man dressed as a banana. He handed me a free banana, then delved into a passionate and shocking speech about the banana trade. If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.
Shocker #1: INFERTILITY
DBCP, a pesticide introduced in the 1950's, was discovered to cause infertility in males. Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.
Shocker #1: MONOCULTURE
I don't know how I didn't know this, but bananas are a monoculture in many regions in Central America. Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.
Shocker #2: TERRORISM
It's a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.
What we can do about it:
- Buy organic
- Buy fair trade
- Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty
Gluten Free Banana Oatmeal Pancakes!
*Side note: Burlington Farmer's Market has temporarily moved to 345 Pine Street
Resources:
Peace and Justice Center,
Food Empowerment Project,
Center for Science in the Public Interest
Until next time,
Corrie Austin"
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Gluten Free Banana Oatmeal Pancakes
Easily double, triple, or quadruple your recipe! The below ingredient list make 5.
Enjoy these fresh or prepare ahead as food prep. I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up to one week, or freezer for up to six weeks. Take them straight from the freezer and pop them in the toaster - so easy!
Ingredients:
1 ripe banana (the browner, the better!)
1 egg
1/2 scoop whey protein (optional - nutrition facts include the whey)
pinch of cinnamon, cardamom, nutmeg, and/or allspice (I am partial to cinnamon and cardamom)
1/2 c oat
Optional add-ins: raisins, blueberries, chocolate chips
Method:
Pre-heat griddle or large fry pan. While griddle heats, mash together the banana and egg until mostly smooth; some small banana pieces are OK. Add in dry ingredients and stir til combined. Pour 1/4 cup servings on griddle or into pan. These hold together well, so no need for cooking oils (I like coconut oil or grass fed butter!) unless using a non-non-stick surface.
Cook 2-3 minutes per side.
If making for food prep, cool on cooling rack before storing in fridge or freezer in an air tight container.
Nutrition Facts (per 1 pancake)
7.5g Carbohydrate, 5.5g Protein, 1.5g Fat, 65 calories
Serving suggestions according to macro nutrient needs:
- Need more protein? Serve with light or fat free Greek yogurt. I stir cardamom and bit of maple syrup into my yogurt - yum!
- Need more fat? top with nut butter (almond, peanut, cashew), ghee, or grass fed butter (try Kerrygold - we buy ours at Costco)
- Need more carbohydrate? sprinkle with raisins, sliced banana, blueberries, strawberries, or granola; top with maple syrup or honey
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string(4475) "I want to ferment EVERYTHING. After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department.
They are misshapen, knobby, and broken. They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display. These rejects are perfect for hiding in a clay pot to ferment to perfection.
I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing. We aren't there yet, but I believe we are getting close. If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.
The best medicine we can give ourselves is in the food we eat. Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace. Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!). If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try
Brain Maker by David Perlmutter and Kristin Loberg).
Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot. They are a great snack straight from the jar or a colorful addition to a dinner plate. I was inspired by
MakeSauerkraut.com
What you'll need:
Carrots (as much as you have room for in your fermentation vessel)
Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)
Sea Salt
Filtered water
Glass jar with tight sealing lid or fermentation crock
What you'll do:
Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots. Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel. Use a glass jar with tightly sealing lid or a fermentation crock. Do not use plastic or metal.
Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in. Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment. Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots. Be sure carrots are completely covered in water, otherwise mold may grow.
Let sit in a dark place for 1-3 weeks. If using a jar, burp the jar every day or two to let gasses escape. Taste after one week, and age until desired flavor is reached. Move to the fridge when they taste to your liking! Note they will ferment more quickly in warmer in temperatures. What takes one week in the summer may take three weeks in the winter. I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!
Until next time,
Corrie Austin"
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When I asked a friend from India if she would give me some recipes, she generously made me mountains of delicious homemade Indian food. But you know the adage, give a man fish vs teaching him to fish - I wanted to know how to make it myself!
I asked her to join me in my new kitchen (yes, NEW! We just bought our first home!) While teaching me to cook, she told me about her childhood in India, how strictly she and her friends do or don't follow tradition, and her family and friends. I love hearing people's stories. The world becomes both smaller and larger at the same time, and these are things you can't learn by just reading a recipe.
And now, I have three new must-haves for my kitchen repertoire!
#1. Cumin Seeds
I regularly keep ground cumin on hand, but cumin seeds take it to a whole new level. They are best used by heating oil in a pan, then stir in cumin seeds until aromatic (1-2 minutes). It's that easy! Continue making your meal/following your recipe as planned. Don't worry - there are no hard to chew seeds or husks in the end result.
Don't know where to start? Try the basic curry recipe below!
#2. Garam Masala
Garam masala is a blend of many spices that are toasted prior to being ground together. The name means "warming spices," not by adding spicy heat, but because in Ayurvedic medicine, these spices "warm" the body, meaning they are said to increase the metabolism.
Typical spices included, though there are multiple variations, and this list is not comprehensive: coriander, cumin, cardamom pods, cloves, peppercorn, star anise, turmeric, and fennel.
#3. Ginger-Garlic Paste
Easy and delicious, this aromatic blend is perfect for cooking meat.
To make - add equal parts fresh ginger and garlic, plus a sprinkle of turmeric, purée in a blender or food processor. Store in an air tight container in the fridge for up to 2 weeks.
Chicken or Chickpea Curry
Ingredients:
1-2 Tbsp Olive Oil
1 Onion
1 Tbsp Cumin Seeds
2 Tomatoes
1 1/2 lb Chicken or 1-2 cans garbanzo beans
Garlic and Ginger Purée (see method above)
Spices to taste: garam masala, paprika, coriander, turmeric, and either red chili or cayenne if you like some heat
Method:
Heat olive oil in a large pan over medium heat. While pan is heating, dice an onion. Add cumin seeds to pan, and stir until aromatic (1-2 minutes). Add onion and sprinkle with salt. Stir occasionally until onion is cooked through (about 12 minutes). While onion is cooking, dice two tomatoes and cut chicken into cubes. Add tomato and stir gently for 30 seconds. Add chicken or chickpeas and a generous spoonful of garlic and ginger puree. Cook uncovered until "raw" smell is gone. Cover and cook until almost done, stirring occasionally. Uncover and stir in garam masala, paprika, coriander, turmeric, cayenne, and salt to taste. Cook until done. Right before removing from heat, add small handful of chopped cilantro and stir until wilted.
Jeera Rice (Coriander Rice)
Ingredients:
1-2 Tbsp Olive Oil
1 Tbsp Cumin Seeds
Handful Fresh Cilantro
Salt to taste
1 cup rice
2 cup water or broth
Method:
Heat olive oil in a small pan. Add cumin seeds and stir until aromatic (1-2 minutes). Meanwhile, chop a small bunch of cilantro. Add to cumin and oil and stir until wilted and coated with olive oil (about 15 seconds). Add cumin and cilantro mix, plus salt to taste, to whatever vessel you plan to cook your rice with. Prepare rice the same as you normally would (we use our pressure cooker)."
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SUBSCRIBE TO THIS BLOG’S FEED
Unagi – Preparation and Serving Suggestions
READ THE FULL BLOG POST HERE
Unagi, aka BBQ Freshwater Eel, is a delicious combination of salty and sweet. The following will tell you how to make tasty unagi sauce, prepare homemade BBQ Eel, as well as serving suggestions. Unigi sauce can be used to grill your own eel, or as a condiment. It is great as a substitute for teriyaki sauce; marinade for chicken, beef, or pork; addition to fried rice; sauté sauce for mushrooms; the list goes on!
UNAGI SAUCE
Ingredients:
1/2 cup mirin*
1/2 cup cooking sake†
1/2 cup soy sauce‡
1/4 cup sugar
*Be a conscientious shopper when looking for Mirin. Both of the local Asian grocers were selling “aji-Mirin,” which is basically corn syrup. I found Eden Mirin at our local co-op, City Market (go figure!).
†I substituted cooking rice wine, as I could not find cooking sake. You could probably use regular sake, as well. If you have food allergies, be careful when buying rice wines, as many of them include gluten. There is typically an allergen warning on the label. I used Lily Cooking Michiu, which is gluten free.
‡Our house is gluten free, so we substituted with soy-free coconut aminos. Other gluten free options are to use Bragg’s Liquid Aminos.
Method:
Put all ingredients into a small saucepan and stir until blended. Bring to a low boil, then simmer, uncovered, until sauce thickens (about 15 minutes).
You can scale the recipe up or down. Just use a 2:1 ratio for each liquid:sugar. Makes about one cup, as listed.
BBQ Eel
Ingredients:
1 lb Freshwater Eel
1 cup Unagi Sauce
Method:
Here is where I admit I am no butchering expert. I watched some YouTube videos of prepping eel, but the people in the videos are VERY adept with a knife. So…I took about 30 minutes to do a sloppier job of what the guys in the video did in about 60 seconds. To prep, gut it, get the bones out, cut in half lengthwise, then cut into 4″ steaks. Leave the skin on – it will help while grilling.
Start your grill and turn heat to medium. While the grill is heating, skewer the steaks.
Grill the Eel, skin side down, for three minutes. Flip and grill another three minutes. Turn the eel, baste with unagi sauce, and grill one minute skin side. Flip again, baste with more unagi sauce, and grill one more minute.
Serving Suggestions
Serve with rice, cucumber, bell pepper, and green onion. Drizzle some of the remaining unagi sauce over the dish. There are many more suggestions on the website, Savor Japan.
Comments: While it may be common to eat the skin on the eel served at a Japanese or sushi restaurant, I found the skin to be tougher than I’d like. It was very easy to peel after cooking.
Posted: 6-2-2019
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When I asked a friend from India if she would give me some recipes, she generously made me mountains of delicious homemade Indian food. But you know the adage, give a man fish vs teaching him to fish - I wanted to know how to make it myself!
I asked her to join me in my new kitchen (yes, NEW! We just bought our first home!) While teaching me to cook, she told me about her childhood in India, how strictly she and her friends do or don't follow tradition, and her family and friends. I love hearing people's stories. The world becomes both smaller and larger at the same time, and these are things you can't learn by just reading a recipe.
And now, I have three new must-haves for my kitchen repertoire!
#1. Cumin Seeds
I regularly keep ground cumin on hand, but cumin seeds take it to a whole new level. They are best used by heating oil in a pan, then stir in cumin seeds until aromatic (1-2 minutes). It's that easy! Continue making your meal/following your recipe as planned. Don't worry - there are no hard to chew seeds or husks in the end result.
Don't know where to start? Try the basic curry recipe below!
#2. Garam Masala
Garam masala is a blend of many spices that are toasted prior to being ground together. The name means "warming spices," not by adding spicy heat, but because in Ayurvedic medicine, these spices "warm" the body, meaning they are said to increase the metabolism.
Typical spices included, though there are multiple variations, and this list is not comprehensive: coriander, cumin, cardamom pods, cloves, peppercorn, star anise, turmeric, and fennel.
#3. Ginger-Garlic Paste
Easy and delicious, this aromatic blend is perfect for cooking meat.
To make - add equal parts fresh ginger and garlic, plus a sprinkle of turmeric, purée in a blender or food processor. Store in an air tight container in the fridge for up to 2 weeks.
Chicken or Chickpea Curry
Ingredients:
1-2 Tbsp Olive Oil
1 Onion
1 Tbsp Cumin Seeds
2 Tomatoes
1 1/2 lb Chicken or 1-2 cans garbanzo beans
Garlic and Ginger Purée (see method above)
Spices to taste: garam masala, paprika, coriander, turmeric, and either red chili or cayenne if you like some heat
Method:
Heat olive oil in a large pan over medium heat. While pan is heating, dice an onion. Add cumin seeds to pan, and stir until aromatic (1-2 minutes). Add onion and sprinkle with salt. Stir occasionally until onion is cooked through (about 12 minutes). While onion is cooking, dice two tomatoes and cut chicken into cubes. Add tomato and stir gently for 30 seconds. Add chicken or chickpeas and a generous spoonful of garlic and ginger puree. Cook uncovered until "raw" smell is gone. Cover and cook until almost done, stirring occasionally. Uncover and stir in garam masala, paprika, coriander, turmeric, cayenne, and salt to taste. Cook until done. Right before removing from heat, add small handful of chopped cilantro and stir until wilted.
Jeera Rice (Coriander Rice)
Ingredients:
1-2 Tbsp Olive Oil
1 Tbsp Cumin Seeds
Handful Fresh Cilantro
Salt to taste
1 cup rice
2 cup water or broth
Method:
Heat olive oil in a small pan. Add cumin seeds and stir until aromatic (1-2 minutes). Meanwhile, chop a small bunch of cilantro. Add to cumin and oil and stir until wilted and coated with olive oil (about 15 seconds). Add cumin and cilantro mix, plus salt to taste, to whatever vessel you plan to cook your rice with. Prepare rice the same as you normally would (we use our pressure cooker)."
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READ THE FULL BLOG POST HERE
Unagi, aka BBQ Freshwater Eel, is a delicious combination of salty and sweet. The following will tell you how to make tasty unagi sauce, prepare homemade BBQ Eel, as well as serving suggestions. Unigi sauce can be used to grill your own eel, or as a condiment. It is great as a substitute for teriyaki sauce; marinade for chicken, beef, or pork; addition to fried rice; sauté sauce for mushrooms; the list goes on!
UNAGI SAUCE
Ingredients:
1/2 cup mirin*
1/2 cup cooking sake†
1/2 cup soy sauce‡
1/4 cup sugar
*Be a conscientious shopper when looking for Mirin. Both of the local Asian grocers were selling "aji-Mirin," which is basically corn syrup. I found Eden Mirin at our local co-op, City Market (go figure!).
†I substituted cooking rice wine, as I could not find cooking sake. You could probably use regular sake, as well. If you have food allergies, be careful when buying rice wines, as many of them include gluten. There is typically an allergen warning on the label. I used Lily Cooking Michiu, which is gluten free.
‡Our house is gluten free, so we substituted with soy-free coconut aminos. Other gluten free options are to use Bragg's Liquid Aminos.
Method:
Put all ingredients into a small saucepan and stir until blended. Bring to a low boil, then simmer, uncovered, until sauce thickens (about 15 minutes).
You can scale the recipe up or down. Just use a 2:1 ratio for each liquid:sugar. Makes about one cup, as listed.
BBQ Eel
Ingredients:
1 lb Freshwater Eel
1 cup Unagi Sauce
Method:
Here is where I admit I am no butchering expert. I watched some YouTube videos of prepping eel, but the people in the videos are VERY adept with a knife. So...I took about 30 minutes to do a sloppier job of what the guys in the video did in about 60 seconds. To prep, gut it, get the bones out, cut in half lengthwise, then cut into 4" steaks. Leave the skin on - it will help while grilling.
Start your grill and turn heat to medium. While the grill is heating, skewer the steaks.
Grill the Eel, skin side down, for three minutes. Flip and grill another three minutes. Turn the eel, baste with unagi sauce, and grill one minute skin side. Flip again, baste with more unagi sauce, and grill one more minute.
Serving Suggestions
Serve with rice, cucumber, bell pepper, and green onion. Drizzle some of the remaining unagi sauce over the dish. There are many more suggestions on the website, Savor Japan.
Comments: While it may be common to eat the skin on the eel served at a Japanese or sushi restaurant, I found the skin to be tougher than I'd like. It was very easy to peel after cooking."
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string(3488) "
Like many people who live locally, I went to opening day of Burlington's Farmer's Market. Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork. My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade.
Upon entering the market, I was greeted by a genial man dressed as a banana. He handed me a free banana, then delved into a passionate and shocking speech about the banana trade. If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.
Shocker #1: INFERTILITY
DBCP, a pesticide introduced in the 1950's, was discovered to cause infertility in males. Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.
Shocker #1: MONOCULTURE
I don't know how I didn't know this, but bananas are a monoculture in many regions in Central America. Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.
Shocker #2: TERRORISM
It's a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.
What we can do about it:
- Buy organic
- Buy fair trade
- Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty
Gluten Free Banana Oatmeal Pancakes!
*Side note: Burlington Farmer's Market has temporarily moved to 345 Pine Street
Resources:
Peace and Justice Center,
Food Empowerment Project,
Center for Science in the Public Interest
Until next time,
Corrie Austin"
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string(183) "Vote with your dollar! Buy organic and buy fair trade! Make conscientious food choices after learning the shocking history of bananas. Gluten free banana pancake recipe included. "
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string(2365) "
Gluten Free Banana Oatmeal Pancakes
Easily double, triple, or quadruple your recipe! The below ingredient list make 5.
Enjoy these fresh or prepare ahead as food prep. I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up to one week, or freezer for up to six weeks. Take them straight from the freezer and pop them in the toaster - so easy!
Ingredients:
1 ripe banana (the browner, the better!)
1 egg
1/2 scoop whey protein (optional - nutrition facts include the whey)
pinch of cinnamon, cardamom, nutmeg, and/or allspice (I am partial to cinnamon and cardamom)
1/2 c oat
Optional add-ins: raisins, blueberries, chocolate chips
Method:
Pre-heat griddle or large fry pan. While griddle heats, mash together the banana and egg until mostly smooth; some small banana pieces are OK. Add in dry ingredients and stir til combined. Pour 1/4 cup servings on griddle or into pan. These hold together well, so no need for cooking oils (I like coconut oil or grass fed butter!) unless using a non-non-stick surface.
Cook 2-3 minutes per side.
If making for food prep, cool on cooling rack before storing in fridge or freezer in an air tight container.
Nutrition Facts (per 1 pancake)
7.5g Carbohydrate, 5.5g Protein, 1.5g Fat, 65 calories
Serving suggestions according to macro nutrient needs:
- Need more protein? Serve with light or fat free Greek yogurt. I stir cardamom and bit of maple syrup into my yogurt - yum!
- Need more fat? top with nut butter (almond, peanut, cashew), ghee, or grass fed butter (try Kerrygold - we buy ours at Costco)
- Need more carbohydrate? sprinkle with raisins, sliced banana, blueberries, strawberries, or granola; top with maple syrup or honey
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string(4475) "I want to ferment EVERYTHING. After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department.
They are misshapen, knobby, and broken. They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display. These rejects are perfect for hiding in a clay pot to ferment to perfection.
I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing. We aren't there yet, but I believe we are getting close. If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.
The best medicine we can give ourselves is in the food we eat. Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace. Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!). If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try
Brain Maker by David Perlmutter and Kristin Loberg).
Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot. They are a great snack straight from the jar or a colorful addition to a dinner plate. I was inspired by
MakeSauerkraut.com
What you'll need:
Carrots (as much as you have room for in your fermentation vessel)
Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)
Sea Salt
Filtered water
Glass jar with tight sealing lid or fermentation crock
What you'll do:
Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots. Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel. Use a glass jar with tightly sealing lid or a fermentation crock. Do not use plastic or metal.
Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in. Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment. Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots. Be sure carrots are completely covered in water, otherwise mold may grow.
Let sit in a dark place for 1-3 weeks. If using a jar, burp the jar every day or two to let gasses escape. Taste after one week, and age until desired flavor is reached. Move to the fridge when they taste to your liking! Note they will ferment more quickly in warmer in temperatures. What takes one week in the summer may take three weeks in the winter. I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!
Until next time,
Corrie Austin"
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string(167) "Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious. What's not to love!? Learn how to make your own with a variety of flavor suggestions."
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string(4331) "
READ THE FULL BLOG POST HERE
Unagi, aka BBQ Freshwater Eel, is a delicious combination of salty and sweet. The following will tell you how to make tasty unagi sauce, prepare homemade BBQ Eel, as well as serving suggestions. Unigi sauce can be used to grill your own eel, or as a condiment. It is great as a substitute for teriyaki sauce; marinade for chicken, beef, or pork; addition to fried rice; sauté sauce for mushrooms; the list goes on!
UNAGI SAUCE
Ingredients:
1/2 cup mirin*
1/2 cup cooking sake†
1/2 cup soy sauce‡
1/4 cup sugar
*Be a conscientious shopper when looking for Mirin. Both of the local Asian grocers were selling "aji-Mirin," which is basically corn syrup. I found
Eden Mirin at our local co-op,
City Market (go figure!).
†I substituted cooking rice wine, as I could not find cooking sake. You could probably use regular sake, as well. If you have food allergies, be careful when buying rice wines, as many of them include gluten. There is typically an allergen warning on the label. I used
Lily Cooking Michiu, which is gluten free.
‡Our house is gluten free, so we substituted with soy-free coconut aminos. Other gluten free options are to use
Bragg's Liquid Aminos.
Method:
Put all ingredients into a small saucepan and stir until blended. Bring to a low boil, then simmer, uncovered, until sauce thickens (about 15 minutes).
You can scale the recipe up or down. Just use a 2:1 ratio for each liquid:sugar. Makes about one cup, as listed.
BBQ Eel
Ingredients:
1 lb Freshwater Eel
1 cup Unagi Sauce
Method:
Here is where I admit I am no butchering expert. I watched some
YouTube videos of prepping eel, but the people in the videos are VERY adept with a knife. So...I took about 30 minutes to do a sloppier job of what the guys in the video did in about 60 seconds. To prep, gut it, get the bones out, cut in half lengthwise, then cut into 4" steaks. Leave the skin on - it will help while grilling.
Start your grill and turn heat to medium. While the grill is heating, skewer the steaks.
Grill the Eel, skin side down, for three minutes. Flip and grill another three minutes. Turn the eel, baste with unagi sauce, and grill one minute skin side. Flip again, baste with more unagi sauce, and grill one more minute.
Serving Suggestions
Serve with rice, cucumber, bell pepper, and green onion. Drizzle some of the remaining unagi sauce over the dish. There are many more suggestions on the website, Savor Japan.
Comments: While it may be common to eat the skin on the eel served at a Japanese or sushi restaurant, I found the skin to be tougher than I'd like. It was very easy to peel after cooking."
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string(422) "This is a great primer on how to cook Indian cuisine and I remember when -many years ago- I invited a neighbor to join me in my newish kitchen so she and I could make an Indian curry together. It was my Indian friend who taught me that curry is not just a single powder that comes out of jar but an assortment of spices....toasting them in a hot pan filled my kitchen with the essence of her native country...such a treat!"
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string(266) "Hello Bronwyn!
I only recently, a little over a year ago, learned the same about curry not being a single spice. It also helps explain why there is such variance in the flavor. How fun we both have such pivotal experiences in our new kitchens!
Take care,
Corrie"
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I only recently, a little over a year ago, learned the same about curry not being a single spice. It also helps explain why there is such variance in the flavor. How fun we both have such pivotal experiences in our new kitchens!
Take care,
Corrie"
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string(167) "When I was in India, I learned that garam masala means "merchant's spice mix", so in essence every merchant has his own blend, hence another reason for the variations."
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string(137) "Ok, if I let the cumin seeds roast in my skillet with oil, then I can use the seeds just like the powder? That sounds amazing!
Thanks :)"
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string(422) "This is a great primer on how to cook Indian cuisine and I remember when -many years ago- I invited a neighbor to join me in my newish kitchen so she and I could make an Indian curry together. It was my Indian friend who taught me that curry is not just a single powder that comes out of jar but an assortment of spices....toasting them in a hot pan filled my kitchen with the essence of her native country...such a treat!"
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string(266) "Hello Bronwyn!
I only recently, a little over a year ago, learned the same about curry not being a single spice. It also helps explain why there is such variance in the flavor. How fun we both have such pivotal experiences in our new kitchens!
Take care,
Corrie"
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I only recently, a little over a year ago, learned the same about curry not being a single spice. It also helps explain why there is such variance in the flavor. How fun we both have such pivotal experiences in our new kitchens!
Take care,
Corrie"
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Thanks :)"
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SUBSCRIBE TO THIS BLOG’S FEED
Go Bananas at Burlington Farmer’s Market
Like many people who live locally, I went to opening day of Burlington’s Farmer’s Market. Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork. My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade.
Upon entering the market, I was greeted by a genial man dressed as a banana. He handed me a free banana, then delved into a passionate and shocking speech about the banana trade. If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.
Shocker #1: INFERTILITY
DBCP, a pesticide introduced in the 1950’s, was discovered to cause infertility in males. Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.
Shocker #1: MONOCULTURE
I don’t know how I didn’t know this, but bananas are a monoculture in many regions in Central America. Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.
Shocker #2: TERRORISM
It’s a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.
What we can do about it:
- Buy organic
- Buy fair trade
- Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty Gluten Free Banana Oatmeal Pancakes!
*Side note: Burlington Farmer’s Market has temporarily moved to 345 Pine Street
Resources: Peace and Justice Center, Food Empowerment Project, Center for Science in the Public Interest
Until next time,
Corrie Austin
Posted: 5-19-2019
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When I asked a friend from India if she would give me some recipes, she generously made me mountains of delicious homemade Indian food. But you know the adage, give a man fish vs teaching him to fish - I wanted to know how to make it myself!
I asked her to join me in my new kitchen (yes, NEW! We just bought our first home!) While teaching me to cook, she told me about her childhood in India, how strictly she and her friends do or don't follow tradition, and her family and friends. I love hearing people's stories. The world becomes both smaller and larger at the same time, and these are things you can't learn by just reading a recipe.
And now, I have three new must-haves for my kitchen repertoire!
#1. Cumin Seeds
I regularly keep ground cumin on hand, but cumin seeds take it to a whole new level. They are best used by heating oil in a pan, then stir in cumin seeds until aromatic (1-2 minutes). It's that easy! Continue making your meal/following your recipe as planned. Don't worry - there are no hard to chew seeds or husks in the end result.
Don't know where to start? Try the basic curry recipe below!
#2. Garam Masala
Garam masala is a blend of many spices that are toasted prior to being ground together. The name means "warming spices," not by adding spicy heat, but because in Ayurvedic medicine, these spices "warm" the body, meaning they are said to increase the metabolism.
Typical spices included, though there are multiple variations, and this list is not comprehensive: coriander, cumin, cardamom pods, cloves, peppercorn, star anise, turmeric, and fennel.
#3. Ginger-Garlic Paste
Easy and delicious, this aromatic blend is perfect for cooking meat.
To make - add equal parts fresh ginger and garlic, plus a sprinkle of turmeric, purée in a blender or food processor. Store in an air tight container in the fridge for up to 2 weeks.
Chicken or Chickpea Curry
Ingredients:
1-2 Tbsp Olive Oil
1 Onion
1 Tbsp Cumin Seeds
2 Tomatoes
1 1/2 lb Chicken or 1-2 cans garbanzo beans
Garlic and Ginger Purée (see method above)
Spices to taste: garam masala, paprika, coriander, turmeric, and either red chili or cayenne if you like some heat
Method:
Heat olive oil in a large pan over medium heat. While pan is heating, dice an onion. Add cumin seeds to pan, and stir until aromatic (1-2 minutes). Add onion and sprinkle with salt. Stir occasionally until onion is cooked through (about 12 minutes). While onion is cooking, dice two tomatoes and cut chicken into cubes. Add tomato and stir gently for 30 seconds. Add chicken or chickpeas and a generous spoonful of garlic and ginger puree. Cook uncovered until "raw" smell is gone. Cover and cook until almost done, stirring occasionally. Uncover and stir in garam masala, paprika, coriander, turmeric, cayenne, and salt to taste. Cook until done. Right before removing from heat, add small handful of chopped cilantro and stir until wilted.
Jeera Rice (Coriander Rice)
Ingredients:
1-2 Tbsp Olive Oil
1 Tbsp Cumin Seeds
Handful Fresh Cilantro
Salt to taste
1 cup rice
2 cup water or broth
Method:
Heat olive oil in a small pan. Add cumin seeds and stir until aromatic (1-2 minutes). Meanwhile, chop a small bunch of cilantro. Add to cumin and oil and stir until wilted and coated with olive oil (about 15 seconds). Add cumin and cilantro mix, plus salt to taste, to whatever vessel you plan to cook your rice with. Prepare rice the same as you normally would (we use our pressure cooker)."
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string(186) "Add spice to your life by including these three new flavors to your list of kitchen essentials. Inspired by Indian cooking, these ingredients are versatile and tasty - recipes included!"
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READ THE FULL BLOG POST HERE
Unagi, aka BBQ Freshwater Eel, is a delicious combination of salty and sweet. The following will tell you how to make tasty unagi sauce, prepare homemade BBQ Eel, as well as serving suggestions. Unigi sauce can be used to grill your own eel, or as a condiment. It is great as a substitute for teriyaki sauce; marinade for chicken, beef, or pork; addition to fried rice; sauté sauce for mushrooms; the list goes on!
UNAGI SAUCE
Ingredients:
1/2 cup mirin*
1/2 cup cooking sake†
1/2 cup soy sauce‡
1/4 cup sugar
*Be a conscientious shopper when looking for Mirin. Both of the local Asian grocers were selling "aji-Mirin," which is basically corn syrup. I found Eden Mirin at our local co-op, City Market (go figure!).
†I substituted cooking rice wine, as I could not find cooking sake. You could probably use regular sake, as well. If you have food allergies, be careful when buying rice wines, as many of them include gluten. There is typically an allergen warning on the label. I used Lily Cooking Michiu, which is gluten free.
‡Our house is gluten free, so we substituted with soy-free coconut aminos. Other gluten free options are to use Bragg's Liquid Aminos.
Method:
Put all ingredients into a small saucepan and stir until blended. Bring to a low boil, then simmer, uncovered, until sauce thickens (about 15 minutes).
You can scale the recipe up or down. Just use a 2:1 ratio for each liquid:sugar. Makes about one cup, as listed.
BBQ Eel
Ingredients:
1 lb Freshwater Eel
1 cup Unagi Sauce
Method:
Here is where I admit I am no butchering expert. I watched some YouTube videos of prepping eel, but the people in the videos are VERY adept with a knife. So...I took about 30 minutes to do a sloppier job of what the guys in the video did in about 60 seconds. To prep, gut it, get the bones out, cut in half lengthwise, then cut into 4" steaks. Leave the skin on - it will help while grilling.
Start your grill and turn heat to medium. While the grill is heating, skewer the steaks.
Grill the Eel, skin side down, for three minutes. Flip and grill another three minutes. Turn the eel, baste with unagi sauce, and grill one minute skin side. Flip again, baste with more unagi sauce, and grill one more minute.
Serving Suggestions
Serve with rice, cucumber, bell pepper, and green onion. Drizzle some of the remaining unagi sauce over the dish. There are many more suggestions on the website, Savor Japan.
Comments: While it may be common to eat the skin on the eel served at a Japanese or sushi restaurant, I found the skin to be tougher than I'd like. It was very easy to peel after cooking."
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Like many people who live locally, I went to opening day of Burlington's Farmer's Market. Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork. My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade.
Upon entering the market, I was greeted by a genial man dressed as a banana. He handed me a free banana, then delved into a passionate and shocking speech about the banana trade. If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.
Shocker #1: INFERTILITY
DBCP, a pesticide introduced in the 1950's, was discovered to cause infertility in males. Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.
Shocker #1: MONOCULTURE
I don't know how I didn't know this, but bananas are a monoculture in many regions in Central America. Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.
Shocker #2: TERRORISM
It's a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.
What we can do about it:
- Buy organic
- Buy fair trade
- Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty
Gluten Free Banana Oatmeal Pancakes!
*Side note: Burlington Farmer's Market has temporarily moved to 345 Pine Street
Resources:
Peace and Justice Center,
Food Empowerment Project,
Center for Science in the Public Interest
Until next time,
Corrie Austin"
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Gluten Free Banana Oatmeal Pancakes
Easily double, triple, or quadruple your recipe! The below ingredient list make 5.
Enjoy these fresh or prepare ahead as food prep. I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up to one week, or freezer for up to six weeks. Take them straight from the freezer and pop them in the toaster - so easy!
Ingredients:
1 ripe banana (the browner, the better!)
1 egg
1/2 scoop whey protein (optional - nutrition facts include the whey)
pinch of cinnamon, cardamom, nutmeg, and/or allspice (I am partial to cinnamon and cardamom)
1/2 c oat
Optional add-ins: raisins, blueberries, chocolate chips
Method:
Pre-heat griddle or large fry pan. While griddle heats, mash together the banana and egg until mostly smooth; some small banana pieces are OK. Add in dry ingredients and stir til combined. Pour 1/4 cup servings on griddle or into pan. These hold together well, so no need for cooking oils (I like coconut oil or grass fed butter!) unless using a non-non-stick surface.
Cook 2-3 minutes per side.
If making for food prep, cool on cooling rack before storing in fridge or freezer in an air tight container.
Nutrition Facts (per 1 pancake)
7.5g Carbohydrate, 5.5g Protein, 1.5g Fat, 65 calories
Serving suggestions according to macro nutrient needs:
- Need more protein? Serve with light or fat free Greek yogurt. I stir cardamom and bit of maple syrup into my yogurt - yum!
- Need more fat? top with nut butter (almond, peanut, cashew), ghee, or grass fed butter (try Kerrygold - we buy ours at Costco)
- Need more carbohydrate? sprinkle with raisins, sliced banana, blueberries, strawberries, or granola; top with maple syrup or honey
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string(4475) "I want to ferment EVERYTHING. After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department.
They are misshapen, knobby, and broken. They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display. These rejects are perfect for hiding in a clay pot to ferment to perfection.
I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing. We aren't there yet, but I believe we are getting close. If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.
The best medicine we can give ourselves is in the food we eat. Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace. Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!). If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try
Brain Maker by David Perlmutter and Kristin Loberg).
Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot. They are a great snack straight from the jar or a colorful addition to a dinner plate. I was inspired by
MakeSauerkraut.com
What you'll need:
Carrots (as much as you have room for in your fermentation vessel)
Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)
Sea Salt
Filtered water
Glass jar with tight sealing lid or fermentation crock
What you'll do:
Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots. Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel. Use a glass jar with tightly sealing lid or a fermentation crock. Do not use plastic or metal.
Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in. Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment. Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots. Be sure carrots are completely covered in water, otherwise mold may grow.
Let sit in a dark place for 1-3 weeks. If using a jar, burp the jar every day or two to let gasses escape. Taste after one week, and age until desired flavor is reached. Move to the fridge when they taste to your liking! Note they will ferment more quickly in warmer in temperatures. What takes one week in the summer may take three weeks in the winter. I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!
Until next time,
Corrie Austin"
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Like many people who live locally, I went to opening day of
Burlington's Farmer's Market. Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork. My intentions were NOT to get a free banana,
obviously not local, and a lesson on the banana trade.
Upon entering the market, I was greeted by a genial man dressed as a banana. He handed me a free banana, then delved into a passionate and shocking speech about the banana trade. If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes,
I guarantee you will change your banana shopping habits after learning what I have learned.
Shocker #1: INFERTILITY
DBCP, a pesticide introduced in the 1950's, was discovered to cause infertility in males. Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.
Shocker #1: MONOCULTURE
I don't know how I didn't know this, but bananas are a
monoculture in many regions in Central America. Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even
extinction.
Shocker #2: TERRORISM
It's a long story, which you can learn for yourself in the documentary,
Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.
What we can do about it:
- Buy organic
- Buy fair trade
- Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty
Gluten Free Banana Oatmeal Pancakes!
*Side note: Burlington Farmer's Market has temporarily moved to 345 Pine Street
Resources:
Peace and Justice Center,
Food Empowerment Project,
Center for Science in the Public Interest
Until next time,
Corrie Austin"
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string(258) "Wow! It looks delicious! I’m impressed with your adventuresomeness.
(BTW my phone didn’t want to recognize “adventuresomeness.” It wanted to write “adventuresome essay” which is also accurate.)
PS Why not post the “before “ picture? 😉"
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string(267) "Hi mom, the links sent weird...I posted the recipe before the blog so that I could link to it. Then when the email went out, it sent a link to just the recipe. I think I will re-post the blog next weekend so it will send the proper link!
I like "adventuresomeness""
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I like "adventuresomeness""
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string(258) "Wow! It looks delicious! I’m impressed with your adventuresomeness.
(BTW my phone didn’t want to recognize “adventuresomeness.” It wanted to write “adventuresome essay” which is also accurate.)
PS Why not post the “before “ picture? 😉"
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I like "adventuresomeness""
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I like "adventuresomeness""
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SUBSCRIBE TO THIS BLOG’S FEED
Gluten Free Banana Oatmeal Pancakes
Gluten Free Banana Oatmeal Pancakes
Easily double, triple, or quadruple your recipe! The below ingredient list make 5.
Enjoy these fresh or prepare ahead as food prep. I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up to one week, or freezer for up to six weeks. Take them straight from the freezer and pop them in the toaster – so easy!
Ingredients:
1 ripe banana (the browner, the better!)
1 egg
1/2 scoop whey protein (optional – nutrition facts include the whey)
pinch of cinnamon, cardamom, nutmeg, and/or allspice (I am partial to cinnamon and cardamom)
1/2 c oat
Optional add-ins: raisins, blueberries, chocolate chips
Method:
Pre-heat griddle or large fry pan. While griddle heats, mash together the banana and egg until mostly smooth; some small banana pieces are OK. Add in dry ingredients and stir til combined. Pour 1/4 cup servings on griddle or into pan. These hold together well, so no need for cooking oils (I like coconut oil or grass fed butter!) unless using a non-non-stick surface.
Cook 2-3 minutes per side.
If making for food prep, cool on cooling rack before storing in fridge or freezer in an air tight container.
Nutrition Facts (per 1 pancake)
7.5g Carbohydrate, 5.5g Protein, 1.5g Fat, 65 calories
Serving suggestions according to macro nutrient needs:
- Need more protein? Serve with light or fat free Greek yogurt. I stir cardamom and bit of maple syrup into my yogurt – yum!
- Need more fat? top with nut butter (almond, peanut, cashew), ghee, or grass fed butter (try Kerrygold – we buy ours at Costco)
- Need more carbohydrate? sprinkle with raisins, sliced banana, blueberries, strawberries, or granola; top with maple syrup or honey
Posted: 5-12-2019
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When I asked a friend from India if she would give me some recipes, she generously made me mountains of delicious homemade Indian food. But you know the adage, give a man fish vs teaching him to fish - I wanted to know how to make it myself!
I asked her to join me in my new kitchen (yes, NEW! We just bought our first home!) While teaching me to cook, she told me about her childhood in India, how strictly she and her friends do or don't follow tradition, and her family and friends. I love hearing people's stories. The world becomes both smaller and larger at the same time, and these are things you can't learn by just reading a recipe.
And now, I have three new must-haves for my kitchen repertoire!
#1. Cumin Seeds
I regularly keep ground cumin on hand, but cumin seeds take it to a whole new level. They are best used by heating oil in a pan, then stir in cumin seeds until aromatic (1-2 minutes). It's that easy! Continue making your meal/following your recipe as planned. Don't worry - there are no hard to chew seeds or husks in the end result.
Don't know where to start? Try the basic curry recipe below!
#2. Garam Masala
Garam masala is a blend of many spices that are toasted prior to being ground together. The name means "warming spices," not by adding spicy heat, but because in Ayurvedic medicine, these spices "warm" the body, meaning they are said to increase the metabolism.
Typical spices included, though there are multiple variations, and this list is not comprehensive: coriander, cumin, cardamom pods, cloves, peppercorn, star anise, turmeric, and fennel.
#3. Ginger-Garlic Paste
Easy and delicious, this aromatic blend is perfect for cooking meat.
To make - add equal parts fresh ginger and garlic, plus a sprinkle of turmeric, purée in a blender or food processor. Store in an air tight container in the fridge for up to 2 weeks.
Chicken or Chickpea Curry
Ingredients:
1-2 Tbsp Olive Oil
1 Onion
1 Tbsp Cumin Seeds
2 Tomatoes
1 1/2 lb Chicken or 1-2 cans garbanzo beans
Garlic and Ginger Purée (see method above)
Spices to taste: garam masala, paprika, coriander, turmeric, and either red chili or cayenne if you like some heat
Method:
Heat olive oil in a large pan over medium heat. While pan is heating, dice an onion. Add cumin seeds to pan, and stir until aromatic (1-2 minutes). Add onion and sprinkle with salt. Stir occasionally until onion is cooked through (about 12 minutes). While onion is cooking, dice two tomatoes and cut chicken into cubes. Add tomato and stir gently for 30 seconds. Add chicken or chickpeas and a generous spoonful of garlic and ginger puree. Cook uncovered until "raw" smell is gone. Cover and cook until almost done, stirring occasionally. Uncover and stir in garam masala, paprika, coriander, turmeric, cayenne, and salt to taste. Cook until done. Right before removing from heat, add small handful of chopped cilantro and stir until wilted.
Jeera Rice (Coriander Rice)
Ingredients:
1-2 Tbsp Olive Oil
1 Tbsp Cumin Seeds
Handful Fresh Cilantro
Salt to taste
1 cup rice
2 cup water or broth
Method:
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READ THE FULL BLOG POST HERE
Unagi, aka BBQ Freshwater Eel, is a delicious combination of salty and sweet. The following will tell you how to make tasty unagi sauce, prepare homemade BBQ Eel, as well as serving suggestions. Unigi sauce can be used to grill your own eel, or as a condiment. It is great as a substitute for teriyaki sauce; marinade for chicken, beef, or pork; addition to fried rice; sauté sauce for mushrooms; the list goes on!
UNAGI SAUCE
Ingredients:
1/2 cup mirin*
1/2 cup cooking sake†
1/2 cup soy sauce‡
1/4 cup sugar
*Be a conscientious shopper when looking for Mirin. Both of the local Asian grocers were selling "aji-Mirin," which is basically corn syrup. I found Eden Mirin at our local co-op, City Market (go figure!).
†I substituted cooking rice wine, as I could not find cooking sake. You could probably use regular sake, as well. If you have food allergies, be careful when buying rice wines, as many of them include gluten. There is typically an allergen warning on the label. I used Lily Cooking Michiu, which is gluten free.
‡Our house is gluten free, so we substituted with soy-free coconut aminos. Other gluten free options are to use Bragg's Liquid Aminos.
Method:
Put all ingredients into a small saucepan and stir until blended. Bring to a low boil, then simmer, uncovered, until sauce thickens (about 15 minutes).
You can scale the recipe up or down. Just use a 2:1 ratio for each liquid:sugar. Makes about one cup, as listed.
BBQ Eel
Ingredients:
1 lb Freshwater Eel
1 cup Unagi Sauce
Method:
Here is where I admit I am no butchering expert. I watched some YouTube videos of prepping eel, but the people in the videos are VERY adept with a knife. So...I took about 30 minutes to do a sloppier job of what the guys in the video did in about 60 seconds. To prep, gut it, get the bones out, cut in half lengthwise, then cut into 4" steaks. Leave the skin on - it will help while grilling.
Start your grill and turn heat to medium. While the grill is heating, skewer the steaks.
Grill the Eel, skin side down, for three minutes. Flip and grill another three minutes. Turn the eel, baste with unagi sauce, and grill one minute skin side. Flip again, baste with more unagi sauce, and grill one more minute.
Serving Suggestions
Serve with rice, cucumber, bell pepper, and green onion. Drizzle some of the remaining unagi sauce over the dish. There are many more suggestions on the website, Savor Japan.
Comments: While it may be common to eat the skin on the eel served at a Japanese or sushi restaurant, I found the skin to be tougher than I'd like. It was very easy to peel after cooking."
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Like many people who live locally, I went to opening day of Burlington's Farmer's Market. Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork. My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade.
Upon entering the market, I was greeted by a genial man dressed as a banana. He handed me a free banana, then delved into a passionate and shocking speech about the banana trade. If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.
Shocker #1: INFERTILITY
DBCP, a pesticide introduced in the 1950's, was discovered to cause infertility in males. Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.
Shocker #1: MONOCULTURE
I don't know how I didn't know this, but bananas are a monoculture in many regions in Central America. Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.
Shocker #2: TERRORISM
It's a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.
What we can do about it:
- Buy organic
- Buy fair trade
- Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty
Gluten Free Banana Oatmeal Pancakes!
*Side note: Burlington Farmer's Market has temporarily moved to 345 Pine Street
Resources:
Peace and Justice Center,
Food Empowerment Project,
Center for Science in the Public Interest
Until next time,
Corrie Austin"
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Gluten Free Banana Oatmeal Pancakes
Easily double, triple, or quadruple your recipe! The below ingredient list make 5.
Enjoy these fresh or prepare ahead as food prep. I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up to one week, or freezer for up to six weeks. Take them straight from the freezer and pop them in the toaster - so easy!
Ingredients:
1 ripe banana (the browner, the better!)
1 egg
1/2 scoop whey protein (optional - nutrition facts include the whey)
pinch of cinnamon, cardamom, nutmeg, and/or allspice (I am partial to cinnamon and cardamom)
1/2 c oat
Optional add-ins: raisins, blueberries, chocolate chips
Method:
Pre-heat griddle or large fry pan. While griddle heats, mash together the banana and egg until mostly smooth; some small banana pieces are OK. Add in dry ingredients and stir til combined. Pour 1/4 cup servings on griddle or into pan. These hold together well, so no need for cooking oils (I like coconut oil or grass fed butter!) unless using a non-non-stick surface.
Cook 2-3 minutes per side.
If making for food prep, cool on cooling rack before storing in fridge or freezer in an air tight container.
Nutrition Facts (per 1 pancake)
7.5g Carbohydrate, 5.5g Protein, 1.5g Fat, 65 calories
Serving suggestions according to macro nutrient needs:
- Need more protein? Serve with light or fat free Greek yogurt. I stir cardamom and bit of maple syrup into my yogurt - yum!
- Need more fat? top with nut butter (almond, peanut, cashew), ghee, or grass fed butter (try Kerrygold - we buy ours at Costco)
- Need more carbohydrate? sprinkle with raisins, sliced banana, blueberries, strawberries, or granola; top with maple syrup or honey
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string(4475) "I want to ferment EVERYTHING. After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department.
They are misshapen, knobby, and broken. They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display. These rejects are perfect for hiding in a clay pot to ferment to perfection.
I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing. We aren't there yet, but I believe we are getting close. If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.
The best medicine we can give ourselves is in the food we eat. Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace. Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!). If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try
Brain Maker by David Perlmutter and Kristin Loberg).
Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot. They are a great snack straight from the jar or a colorful addition to a dinner plate. I was inspired by
MakeSauerkraut.com
What you'll need:
Carrots (as much as you have room for in your fermentation vessel)
Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)
Sea Salt
Filtered water
Glass jar with tight sealing lid or fermentation crock
What you'll do:
Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots. Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel. Use a glass jar with tightly sealing lid or a fermentation crock. Do not use plastic or metal.
Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in. Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment. Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots. Be sure carrots are completely covered in water, otherwise mold may grow.
Let sit in a dark place for 1-3 weeks. If using a jar, burp the jar every day or two to let gasses escape. Taste after one week, and age until desired flavor is reached. Move to the fridge when they taste to your liking! Note they will ferment more quickly in warmer in temperatures. What takes one week in the summer may take three weeks in the winter. I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!
Until next time,
Corrie Austin"
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Gluten Free Banana Oatmeal Pancakes
Easily double, triple, or quadruple your recipe! The below ingredient list make 5.
Enjoy these fresh or prepare ahead as food prep. I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up to one week, or freezer for up to six weeks. Take them straight from the freezer and pop them in the toaster - so easy!
Ingredients:
1 ripe banana (the browner, the better!)
1 egg
1/2 scoop whey protein (optional - nutrition facts include the whey)
pinch of cinnamon, cardamom, nutmeg, and/or allspice (I am partial to cinnamon and cardamom)
1/2 c oat
Optional add-ins: raisins, blueberries, chocolate chips
Method:
Pre-heat griddle or large fry pan. While griddle heats, mash together the banana and egg until mostly smooth; some small banana pieces are OK. Add in dry ingredients and stir til combined. Pour 1/4 cup servings on griddle or into pan. These hold together well, so no need for cooking oils (I like coconut oil or grass fed butter!) unless using a non-non-stick surface.
Cook 2-3 minutes per side.
If making for food prep, cool on cooling rack before storing in fridge or freezer in an air tight container.
Nutrition Facts (per 1 pancake)
7.5g Carbohydrate, 5.5g Protein, 1.5g Fat, 65 calories
Serving suggestions according to macro nutrient needs:
- Need more protein? Serve with light or fat free Greek yogurt. I stir cardamom and bit of maple syrup into my yogurt - yum!
- Need more fat? top with nut butter (almond, peanut, cashew), ghee, or grass fed butter (try Kerrygold - we buy ours at Costco)
- Need more carbohydrate? sprinkle with raisins, sliced banana, blueberries, strawberries, or granola; top with maple syrup or honey
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string(409) "It's so funny that there is a danger to the pesticides used on bananas. I remember long ago my mother feeling that bananas were excellent fruit to give us children since she didn't have to wash them and were so easy for long trips, etc. But, a year or so ago, I stopped eating bananas, a fruit I used often sliced on my granola...and, I felt better. Who knows but with food, I think there are no coincidences."
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string(328) "There's a reason we are friends! I agree with so many of the things you just said. I agree - food can either be our medicine or our disease. I have not stopped eating bananas, but I am careful to source them organic and fair trade. I also rely on the "dirty dozen" and "clean fifteen" lists for guidance while I grocery shop."
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I remember hearing about how bananas used to come in all sorts of sizes and shapes, etc. but the one we got is the most economical to produce (it's all about the dollar, grrr). Kinda like corn.
I wonder if you can have a link to the dirty dozen and the clean fifteen on your blog? I reference them and then immediately forget . . . except for apples. It bums me out that they are on the dirty dozen list :(
Thanks!!"
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string(409) "It's so funny that there is a danger to the pesticides used on bananas. I remember long ago my mother feeling that bananas were excellent fruit to give us children since she didn't have to wash them and were so easy for long trips, etc. But, a year or so ago, I stopped eating bananas, a fruit I used often sliced on my granola...and, I felt better. Who knows but with food, I think there are no coincidences."
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string(328) "There's a reason we are friends! I agree with so many of the things you just said. I agree - food can either be our medicine or our disease. I have not stopped eating bananas, but I am careful to source them organic and fair trade. I also rely on the "dirty dozen" and "clean fifteen" lists for guidance while I grocery shop."
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I remember hearing about how bananas used to come in all sorts of sizes and shapes, etc. but the one we got is the most economical to produce (it's all about the dollar, grrr). Kinda like corn.
I wonder if you can have a link to the dirty dozen and the clean fifteen on your blog? I reference them and then immediately forget . . . except for apples. It bums me out that they are on the dirty dozen list :(
Thanks!!"
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SUBSCRIBE TO THIS BLOG’S FEED
A Love Affair with Fermented Fare
I want to ferment EVERYTHING. After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, “ugly” carrots. You’ve seen them before, or it’s possible you haven’t noticed them, the “juicing carrots” hidden in a nondescript corner of the produce department.
They are misshapen, knobby, and broken. They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display. These rejects are perfect for hiding in a clay pot to ferment to perfection.
I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing. We aren’t there yet, but I believe we are getting close. If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I’m not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.
The best medicine we can give ourselves is in the food we eat. Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace. Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!). If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).
Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot. They are a great snack straight from the jar or a colorful addition to a dinner plate. I was inspired by MakeSauerkraut.com
What you’ll need:
Carrots (as much as you have room for in your fermentation vessel)
Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)
Sea Salt
Filtered water
Glass jar with tight sealing lid or fermentation crock
What you’ll do:
Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots. Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel. Use a glass jar with tightly sealing lid or a fermentation crock. Do not use plastic or metal.
Slice carrots into 1/4″ carrot sticks, making them 1″ shorter in length than the vessel they will be stored in. Choose organic and don’t use baby carrots, as they are often treated to maintain color and will not ferment. Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots. Be sure carrots are completely covered in water, otherwise mold may grow.
Let sit in a dark place for 1-3 weeks. If using a jar, burp the jar every day or two to let gasses escape. Taste after one week, and age until desired flavor is reached. Move to the fridge when they taste to your liking! Note they will ferment more quickly in warmer in temperatures. What takes one week in the summer may take three weeks in the winter. I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!
Until next time,
Corrie Austin
Posted: 3-24-2019
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When I asked a friend from India if she would give me some recipes, she generously made me mountains of delicious homemade Indian food. But you know the adage, give a man fish vs teaching him to fish - I wanted to know how to make it myself!
I asked her to join me in my new kitchen (yes, NEW! We just bought our first home!) While teaching me to cook, she told me about her childhood in India, how strictly she and her friends do or don't follow tradition, and her family and friends. I love hearing people's stories. The world becomes both smaller and larger at the same time, and these are things you can't learn by just reading a recipe.
And now, I have three new must-haves for my kitchen repertoire!
#1. Cumin Seeds
I regularly keep ground cumin on hand, but cumin seeds take it to a whole new level. They are best used by heating oil in a pan, then stir in cumin seeds until aromatic (1-2 minutes). It's that easy! Continue making your meal/following your recipe as planned. Don't worry - there are no hard to chew seeds or husks in the end result.
Don't know where to start? Try the basic curry recipe below!
#2. Garam Masala
Garam masala is a blend of many spices that are toasted prior to being ground together. The name means "warming spices," not by adding spicy heat, but because in Ayurvedic medicine, these spices "warm" the body, meaning they are said to increase the metabolism.
Typical spices included, though there are multiple variations, and this list is not comprehensive: coriander, cumin, cardamom pods, cloves, peppercorn, star anise, turmeric, and fennel.
#3. Ginger-Garlic Paste
Easy and delicious, this aromatic blend is perfect for cooking meat.
To make - add equal parts fresh ginger and garlic, plus a sprinkle of turmeric, purée in a blender or food processor. Store in an air tight container in the fridge for up to 2 weeks.
Chicken or Chickpea Curry
Ingredients:
1-2 Tbsp Olive Oil
1 Onion
1 Tbsp Cumin Seeds
2 Tomatoes
1 1/2 lb Chicken or 1-2 cans garbanzo beans
Garlic and Ginger Purée (see method above)
Spices to taste: garam masala, paprika, coriander, turmeric, and either red chili or cayenne if you like some heat
Method:
Heat olive oil in a large pan over medium heat. While pan is heating, dice an onion. Add cumin seeds to pan, and stir until aromatic (1-2 minutes). Add onion and sprinkle with salt. Stir occasionally until onion is cooked through (about 12 minutes). While onion is cooking, dice two tomatoes and cut chicken into cubes. Add tomato and stir gently for 30 seconds. Add chicken or chickpeas and a generous spoonful of garlic and ginger puree. Cook uncovered until "raw" smell is gone. Cover and cook until almost done, stirring occasionally. Uncover and stir in garam masala, paprika, coriander, turmeric, cayenne, and salt to taste. Cook until done. Right before removing from heat, add small handful of chopped cilantro and stir until wilted.
Jeera Rice (Coriander Rice)
Ingredients:
1-2 Tbsp Olive Oil
1 Tbsp Cumin Seeds
Handful Fresh Cilantro
Salt to taste
1 cup rice
2 cup water or broth
Method:
Heat olive oil in a small pan. Add cumin seeds and stir until aromatic (1-2 minutes). Meanwhile, chop a small bunch of cilantro. Add to cumin and oil and stir until wilted and coated with olive oil (about 15 seconds). Add cumin and cilantro mix, plus salt to taste, to whatever vessel you plan to cook your rice with. Prepare rice the same as you normally would (we use our pressure cooker)."
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READ THE FULL BLOG POST HERE
Unagi, aka BBQ Freshwater Eel, is a delicious combination of salty and sweet. The following will tell you how to make tasty unagi sauce, prepare homemade BBQ Eel, as well as serving suggestions. Unigi sauce can be used to grill your own eel, or as a condiment. It is great as a substitute for teriyaki sauce; marinade for chicken, beef, or pork; addition to fried rice; sauté sauce for mushrooms; the list goes on!
UNAGI SAUCE
Ingredients:
1/2 cup mirin*
1/2 cup cooking sake†
1/2 cup soy sauce‡
1/4 cup sugar
*Be a conscientious shopper when looking for Mirin. Both of the local Asian grocers were selling "aji-Mirin," which is basically corn syrup. I found Eden Mirin at our local co-op, City Market (go figure!).
†I substituted cooking rice wine, as I could not find cooking sake. You could probably use regular sake, as well. If you have food allergies, be careful when buying rice wines, as many of them include gluten. There is typically an allergen warning on the label. I used Lily Cooking Michiu, which is gluten free.
‡Our house is gluten free, so we substituted with soy-free coconut aminos. Other gluten free options are to use Bragg's Liquid Aminos.
Method:
Put all ingredients into a small saucepan and stir until blended. Bring to a low boil, then simmer, uncovered, until sauce thickens (about 15 minutes).
You can scale the recipe up or down. Just use a 2:1 ratio for each liquid:sugar. Makes about one cup, as listed.
BBQ Eel
Ingredients:
1 lb Freshwater Eel
1 cup Unagi Sauce
Method:
Here is where I admit I am no butchering expert. I watched some YouTube videos of prepping eel, but the people in the videos are VERY adept with a knife. So...I took about 30 minutes to do a sloppier job of what the guys in the video did in about 60 seconds. To prep, gut it, get the bones out, cut in half lengthwise, then cut into 4" steaks. Leave the skin on - it will help while grilling.
Start your grill and turn heat to medium. While the grill is heating, skewer the steaks.
Grill the Eel, skin side down, for three minutes. Flip and grill another three minutes. Turn the eel, baste with unagi sauce, and grill one minute skin side. Flip again, baste with more unagi sauce, and grill one more minute.
Serving Suggestions
Serve with rice, cucumber, bell pepper, and green onion. Drizzle some of the remaining unagi sauce over the dish. There are many more suggestions on the website, Savor Japan.
Comments: While it may be common to eat the skin on the eel served at a Japanese or sushi restaurant, I found the skin to be tougher than I'd like. It was very easy to peel after cooking."
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Like many people who live locally, I went to opening day of Burlington's Farmer's Market. Also like many people, my intentions for being there were to score some local produce, people watch, and admire local handiwork. My intentions were NOT to get a free banana, obviously not local, and a lesson on the banana trade.
Upon entering the market, I was greeted by a genial man dressed as a banana. He handed me a free banana, then delved into a passionate and shocking speech about the banana trade. If you believe, as I do, in the power of voting with your dollar as a conscientious consumer, whether motivated by humanitarian or environmental causes, I guarantee you will change your banana shopping habits after learning what I have learned.
Shocker #1: INFERTILITY
DBCP, a pesticide introduced in the 1950's, was discovered to cause infertility in males. Despite this knowledge, DBCP is still widely used for banana crops in developing countries, where the local residents are NOT educated on the danger of its use.
Shocker #1: MONOCULTURE
I don't know how I didn't know this, but bananas are a monoculture in many regions in Central America. Monocultures lead to plant pathogens, diseases, and unhealthy soils, which leads to the use of dangerous agrocides, industrial fertilizers, and even extinction.
Shocker #2: TERRORISM
It's a long story, which you can learn for yourself in the documentary, Bananaland, but the cliff notes version is: the fruit company, Chiquita, knowingly funds registered terrorist groups in direct relationship to growing banana crops.
What we can do about it:
- Buy organic
- Buy fair trade
- Tell your friends
What should you do with your fair trade, organic bananas? Make these tasty
Gluten Free Banana Oatmeal Pancakes!
*Side note: Burlington Farmer's Market has temporarily moved to 345 Pine Street
Resources:
Peace and Justice Center,
Food Empowerment Project,
Center for Science in the Public Interest
Until next time,
Corrie Austin"
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Gluten Free Banana Oatmeal Pancakes
Easily double, triple, or quadruple your recipe! The below ingredient list make 5.
Enjoy these fresh or prepare ahead as food prep. I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up to one week, or freezer for up to six weeks. Take them straight from the freezer and pop them in the toaster - so easy!
Ingredients:
1 ripe banana (the browner, the better!)
1 egg
1/2 scoop whey protein (optional - nutrition facts include the whey)
pinch of cinnamon, cardamom, nutmeg, and/or allspice (I am partial to cinnamon and cardamom)
1/2 c oat
Optional add-ins: raisins, blueberries, chocolate chips
Method:
Pre-heat griddle or large fry pan. While griddle heats, mash together the banana and egg until mostly smooth; some small banana pieces are OK. Add in dry ingredients and stir til combined. Pour 1/4 cup servings on griddle or into pan. These hold together well, so no need for cooking oils (I like coconut oil or grass fed butter!) unless using a non-non-stick surface.
Cook 2-3 minutes per side.
If making for food prep, cool on cooling rack before storing in fridge or freezer in an air tight container.
Nutrition Facts (per 1 pancake)
7.5g Carbohydrate, 5.5g Protein, 1.5g Fat, 65 calories
Serving suggestions according to macro nutrient needs:
- Need more protein? Serve with light or fat free Greek yogurt. I stir cardamom and bit of maple syrup into my yogurt - yum!
- Need more fat? top with nut butter (almond, peanut, cashew), ghee, or grass fed butter (try Kerrygold - we buy ours at Costco)
- Need more carbohydrate? sprinkle with raisins, sliced banana, blueberries, strawberries, or granola; top with maple syrup or honey
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string(4475) "I want to ferment EVERYTHING. After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department.
They are misshapen, knobby, and broken. They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display. These rejects are perfect for hiding in a clay pot to ferment to perfection.
I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing. We aren't there yet, but I believe we are getting close. If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.
The best medicine we can give ourselves is in the food we eat. Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace. Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!). If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try
Brain Maker by David Perlmutter and Kristin Loberg).
Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot. They are a great snack straight from the jar or a colorful addition to a dinner plate. I was inspired by
MakeSauerkraut.com
What you'll need:
Carrots (as much as you have room for in your fermentation vessel)
Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)
Sea Salt
Filtered water
Glass jar with tight sealing lid or fermentation crock
What you'll do:
Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots. Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel. Use a glass jar with tightly sealing lid or a fermentation crock. Do not use plastic or metal.
Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in. Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment. Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots. Be sure carrots are completely covered in water, otherwise mold may grow.
Let sit in a dark place for 1-3 weeks. If using a jar, burp the jar every day or two to let gasses escape. Taste after one week, and age until desired flavor is reached. Move to the fridge when they taste to your liking! Note they will ferment more quickly in warmer in temperatures. What takes one week in the summer may take three weeks in the winter. I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!
Until next time,
Corrie Austin"
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They are misshapen, knobby, and broken. They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display. These rejects are perfect for hiding in a clay pot to ferment to perfection.
I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing. We aren't there yet, but I believe we are getting close. If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.
The best medicine we can give ourselves is in the food we eat. Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace. Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!). If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try
Brain Maker by David Perlmutter and Kristin Loberg).
Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot. They are a great snack straight from the jar or a colorful addition to a dinner plate. I was inspired by
MakeSauerkraut.com
What you'll need:
Carrots (as much as you have room for in your fermentation vessel)
Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)
Sea Salt
Filtered water
Glass jar with tight sealing lid or fermentation crock
What you'll do:
Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots. Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel. Use a glass jar with tightly sealing lid or a fermentation crock. Do not use plastic or metal.
Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in. Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment. Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots. Be sure carrots are completely covered in water, otherwise mold may grow.
Let sit in a dark place for 1-3 weeks. If using a jar, burp the jar every day or two to let gasses escape. Taste after one week, and age until desired flavor is reached. Move to the fridge when they taste to your liking! Note they will ferment more quickly in warmer in temperatures. What takes one week in the summer may take three weeks in the winter. I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!
Until next time,
Corrie Austin"
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Kellie says:
Corrie Austin says:
Corrie says:
This is a great primer on how to cook Indian cuisine and I remember when -many years ago- I invited a neighbor to join me in my newish kitchen so she and I could make an Indian curry together. It was my Indian friend who taught me that curry is not just a single powder that comes out of jar but an assortment of spices….toasting them in a hot pan filled my kitchen with the essence of her native country…such a treat!
Hello Bronwyn!
I only recently, a little over a year ago, learned the same about curry not being a single spice. It also helps explain why there is such variance in the flavor. How fun we both have such pivotal experiences in our new kitchens!
Take care,
Corrie
When I was in India, I learned that garam masala means “merchant’s spice mix”, so in essence every merchant has his own blend, hence another reason for the variations.
Ok, if I let the cumin seeds roast in my skillet with oil, then I can use the seeds just like the powder? That sounds amazing!
Thanks 🙂