D is definitely for dehydrating, drying, and dried foods. Dehydrating is my favorite food preservation method. It creates a smaller, lighter, shelf-stable version of the food you put into it, and often concentrates the flavors making fruits sweeter and meats meatier. My local farmer’s market boasts a fabulous peach vendor every year and I stock […]
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C is for Citrus! Here is a great citrus recipe from my cookbook Easy Gluten-Free Entertaining, using seasonal pink grapefruit! The end of winter and the beginning of spring are the peak of the grapefruit season. As a child I remember getting presents of bags of oranges and grapefruit from friends and family that had
Humans share the ability to discern several types of taste. We used to think there were 4 basic tastes: sweet, sour, salty, and bitter. Then the Japanese came along and introduced us to umame or savory. There has been recent research showing there may be a 6th and more tastes out there, as well as talk
It seems April is Blogging A-Z month! I’ve decided to give it a whirl since I’ve been slacking on my blog posts recently. Every day of the month except Sundays. We’ll see how it goes, and don’t be surprised to see a few letters smooshed together! A is for Aphrodisiacs. No really. Myth
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I am honored to be a featured Guest Blogger on the blog Loosing It and Loving It! Check out my 2-part entry on Elimination Diets here: Part 1 http://losingitandlovingit.com/blog/10550/elimination-diet-tips/ Part 2 http://losingitandlovingit.com/blog/10553/food-sensitivities/
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This frigid January has been a great time to celebrate National Soup Month, even here in usually-sunny Georgia! I was invited to a Chili Cook-Off last weekend and decided to put together something I usually make for one of my history classes when we’re studying the discovery of the New World – Tomatillo Green Chili.
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Pumpkins, squash and gourds (the ones with yellow blossoms) are New World foods. Native Americans used them in companion plantings with corn and beans to provide a sustainable ecosystem called ‘Three Sisters’. They are high in beta carotene, Vitamin A and C, along with lots of dietary fiber. I love to roast mine to
Eating seasonal foods is a fantastic idea all year round, but I admit to getting an extra amount of satisfaction when it comes to end-of-the-year holiday season foods. Starting with late October and working through January, I am going to explore the foods that are in season for North America, the history behind their use
It being the month of ‘all things pumpkin’, I decided to do a full class day of pumpkin flavored favorites including pumpkin muffins, pumpkin coconut custard, steamed butternut squash with lemon pepper (most canned pumpkin you buy is butternut squash anyway), and of course, Pumpkin Juice! Pumpkin Juice is super easy to make,and