From wild food forager and artist Pascal Baudar The plant is considered medicinal, mostly for cough. As a kid in Belgium, I remember those horehound candies my mom used to give me when I was sick. You can also make syrup. The flavor profile of the plant is pure bitterness. […]
Daily Archives: December 30, 2019
13 posts
Adapted from Rosemarie Taylor-Perry’s “Wild Community Garden Cookbook“ Quinoa is a utricle, not a grain; it has a saponin-rich protective coating on the outside. Before using quinoa for any recipe, place the dry seeds in a very fine-mesh sieve and soak them in tepid water for five minutes following with […]
From Adventures in Cooking Prep Time: 1 hourCook Time: 30 minutesTotal Time: 1 hour 30 minutesServings: 12 summer rollsAuthor: Eva Kosmas Flores Ingredients Radish and Crispy Tofu Summer Rolls 12 ounces extra firm tofu (drained and patted dry) canola oil (for frying) 12 (8 1/2-inch) round rice paper wrappers 5 […]
Adapted from Adventures in Cooking. Substitute any root vegetable(s) you like. Author: Eva Kosmas Flores Ingredients Savory Empanada Dough 2 1/2 cups plus 2 tablespoons flour 1 teaspoon onion powder 1/2 teaspoon kosher salt 1/2 cup butter (cold) 1 large egg (beaten) 4 to 6 tablespoons vegetable/chicken stock 1 egg […]
From Adventures in Cooking Prep Time: 10 minutesCook Time: 1 hour 10 minutesCooling Time: 10 minutesTotal Time: 1 hour 20 minutesAuthor: Eva Kosmas Flores Ingredients 3 Small Heirloom Tomatoes cut into 1/4 inch thick slices 3/4 Cup Cooked Corn Kernels 1 Cup Corn Meal 3/4 Cup Sour Cream 3/4 Cup […]
From Adventures in Cooking Course: AppetizerPrep Time: 10 minutesTotal Time: 10 minutesServings: 4 peopleAuthor: Eva Kosmas Flores Ingredients 1 1/2 pounds tomatoes 1/2 teaspoon flake sea salt 1 teaspoon fresh oregano leaves 3 teaspoons olive oil 4 teaspoons white vinegar 1/2 pound quality feta cheese (crumbled) 1/4 pound kalamata olives […]
From Adventures in Cooking Course: SaladCuisine: Middle EasternTotal Time: 30 minutesServings: 4 people This delicious winter tabbouleh salad combines the brightness of fresh herbs and lemon with the deep richness of winter produce like pomegranate and kale. It’s healthy, it’s easy, and it tastes incredible. A win all around! Ingredients […]
From Adventures in Cooking Course: SaladServings: 2 people Ingredients Beet Salad with Feta and Mint 1 pound beets with greens 2 teaspoon extra virgin olive oil ΒΌ teaspoon flake kosher salt Pinch of black pepper 1 large carrot peeled and ribboned 4 green onions thinly sliced 1 fennel bulbs thinly […]
From Adventures in Cooking Prep Time: 15 minutesCook Time: 1 hourTotal Time: 1 hour 15 minutesAuthor: Eva Kosmas Flores Ingredients 1/2 of a Butternut Squash 2 Cloves Garlic minced 1/3 Cup Fat Free Sour Cream 3 Tablespoons Butter 3/4 Teaspoon Garlic Powder 1/2 Teaspoon Sage 1/4 Teaspoon Salt Instructions Preheat […]
Adapted from Adventures in Cooking Roasted Pecan and Acorn Squash Soup Course: SoupPrep Time: 15 minutesCook Time: 1 hour 5 minutesTotal Time: 1 hour 20 minutesAuthor: Eva Kosmas Flores Ingredients Roast Pecan & Acorn Squash Soup 1 large acorn squash cut in half and with seed pulp removed 1 tablespoon […]