Some of my clients have actually surprised me with their feedback..one client explained how as a child she didn't like garden peas, but since trying my dishes she loves them;
the same was reported back by a couple in their early 80's who stated that they never really liked eggplants, and now they eat, and enjoy them at least 3 times a month, from my menus.
Good food is a global experience and it doesn't matter if you are professionally trained or a home cook, if you have mastered the "art of cooking well", you have at your fingertips the ability to change lives for the better.
Good Food doesn't have to be expensive, most great dishes are made using quite inexpensive, produce but cooking well, is 'The art".
Preparation to make something taste wonderful, takes some time and it helps if you have an understanding of your:
Diners ( likes/dislikes, allergies, dietary requirements)
Local herbs, vegetables, fruits and seasonings;
The Season of the year;
The equipment available in your kitchen;
The cost before and after preparing.
No one has all the answers, on my blogs I am trying to give you some tips..
for nutritional information the following is a site I have just discovered and I heartily enjoy that the information,is simple and easy to understand
www.cspinet.org
The Center for Science in the Public Interest
a non-profit health advocacy group that publishes Nutrition Action Healthletter
They have lots of information on all kinds of subjects..please check them out.
As the seasons change and we move into cooler climes ( well it is still mid 70f's here and is going to be warmer for the weekend, I know that in a few weeks here it will be cooler) it is a good idea to try ways of mixing the old dishes with new approaches.
In the winter months when salad greens are hard to come by, one can still make good nutritional salads by mixing cooked, warm legumes with a root vegetable based slaw.
Slaws can be dressed with either a mayonnaise-sour cream type dressing or a vinaigrette (( oil and vinegar , or fresh citrus juice,with mustard and or herbs (dried or fresh))
With cabbage slaws dress and wait 20 mins for the dressing to "break down" the tougher part of the stems and leaves, before serving.
Add smashed garlic and finely sliced onions/scallions as needed ( to make the onions less pungent, rinse in cool fresh water and drain well before adding to the mix)
For example:
Warm beige or green lentils with a ginger, red cabbage, carrot and apple slaw
Warm white or red kidney beans with a broccoli, parsnip, beet, almond slaw ( either cook the beets or leave raw and shred them)
Warm Broad beans/fava/butter beans with a green cabbage, carrot and raisin slaw flavored with ground cumin and or cardamon
Warm Black beans with a cumin seed green cabbage, red pepper, sweetcorn slaw with any kind of tender nut ( pecan, walnut)
Pinto beans cooked with chili powder & canned tomatoes, lots of ground cumin with a shredded Brussels sprouts, corn, avocado,Jicama (where available) slaw ( maybe add some honey to the dressing if the spouts are bitter)
You can also serve them with a baked potato/or crusty whole wheat breads for a full protein dense meal..great for a pot luck, supper dish, lunchtime.
Quick to make and also easily feeds a crowd...also for crowds add a 'mixing's bar" where people can add their own mix of chopped vegetables, dried fruits, nuts, seasonings, grated cheeses
Any left over cooked legumes can be made into a bean loaf using any of the leftover "fixings" ( except do not use any cruciferous vegetables, cabbage, broccoli etc. as they will sour quickly)
Also add more spices-herbs to the beans as they cook or as they are warmed up.
Winter Greens:
Green and Red Cabbage
Cauliflower
Broccoli
Brussels sprouts
Tender varieties of Kale
Spinach ( leave whole and dress just before serving)
Broccoli Rabe..leave whole and dress 20 mins before serving..can also be blanched in boiling salted water just before serving with the beans
Parsley..I wish people would treat this plant as a vegetable and not just a herb..packed with Vit C and calcium..make a salad with it !
Winter Vegetables for Slaws:
Carrots
Parsnips
Onions
Garlic
Lemongrass
Ginger
Jicama
Beets
Daikon
Red radish
Pumpkins & squashes..good raw if grated or sliced thin on a mandolin
Celery
Sweet potatoes, yucca root, yams and regular potatoes are better cooked
Any manner of dried fruits
Any raw or roasted nut (with raw almonds always soaked overnight and then rinse to remove bitter natural toxins)
Dried herbs
Fresh herbs if available
The list is endless as is the fun of experimenting with Warm Salads for cold weather.
Enjoy my "late season" roses & white ginger flowers, photos taken this morning after watering as we have not had any good rain here since March....
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| The pink roses are Georgia Peace,very light fragrance |
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| Orange Palace Roses..mild citrus scent |
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| White Ginger..vanilla-citrus scent, they flower from the base, slowly. before flowering, they resemble bright green pine cones. |
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| in all it's glory |
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