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This is my guacamole recipe, the result of years of tampering. It is very easy to make and fast–about 10 minutes. Avocados, the main ingredient is nutrient dense (e.g., vitamin K and E, folate, potassium, lutein, etc.) and high in calories. Although generally used in Mexican foods, guacamole can also make a tasty sandwich if … Continue reading
Quinoa, an ancient grain, is high in protein, low in fat, and gluten-free. I find its texture very appealing. This pilaf recipe originally appeared in the cook book, High Flavor, Low Fat Vegetarian Cooking (1995) by Steven Raichlan. I have adjusted the spices, added the hot sauce and cilantro, and increased both the olive oil and … Continue reading
One of today’s most versatile prepared foods must be hummus. It can be used as a dip,potato topping, a sandwich or canape spread, panini filling, and pizza topping to name a few. The recipe below is a very basic one that can be more textured and complex with the addition of finely chopped veggies like onion, cucumber, cilantro, … Continue reading
Before I learned that I was sensitive to gluten, I made zucchini bread. It’s a good solution for what to do with too many and too big zucchinis. I experimented with brown rice flour and oat flour and came up with the following recipe, which is an adaptation of my original flour recipe. Makes 2 … Continue reading
Dan and I have made versions of the following recipe for years. We generally make them for breakfast with frozen blueberries and strawberries. However, this concoction is especially good, and at this moment, the nectarines are in season in the U.S. You can eat have this smoothie for breakfast or lunch. It benefits from extra … Continue reading
This recipe is gluten-free, but not fat-free, and definitely not taste-free. If you have guests, you will impress the bejeezus out of them with this dish. But it is quick and simple to make. Serve it with some crisp chilled fruit for a balance of temperatures, textures and tastes (savory and sweet). Watermelon or cantalope … Continue reading
Even though a recipe might seem to be your very own creation, the idea had to come from somewhere. Every good cook stands on the shoulders of another cook. During our time on the land near Floodwood, my friend Myke and her husband, Gerry, came to visit. I decided to make spaghetti for them because it would be easy and … Continue reading
I originally found this recipe online. The original seemed to have ingredients missing, so I tinkered with it–as usual–and the result is delicious. It can be as spicey as you wish. Just increase or decrease the amount of sriracha sauce. Goes very well with a side of chilled kiwi fruit slices, mango, or bowl of … Continue reading
Many years ago, I think in the 70’s, I was driving through Minneapolis from Duluth on the way to Zumbrota with my friend, Nancy. We stopped for lunch at a Chinese restaurant just off the freeway. I ordered “Green Soup” from the menu. It was such a simple, but tasty dish that I asked the cook … Continue reading
Dan and I buy maple syrup and wild caught salmon from a family just outside of Duluth. As a family they travel to Alaska every year to catch the salmon; then they fast freeze it and sell it. They also tap and make the maple syrup. I decided to experiment by combining the two and … Continue reading
Cookery & Rhetoric 