Monthly Archives: April 2019

Cilantro chutney

Although I am not a superfan of cilantro, we have a giant plant which fits with making a cilantro chutney of cilantro, celery, garlic, leek, tomato, ginger, jalapeno, mango and lemon juice to complement sweet potatoes (from Flavor! by Darshana … Continue reading

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Leeks and quinoa

Although I was no longer heading out of town I still thought it would be a good idea to start using the leeks, so I pulled a couple and sauted them, added quinoa and a bit of ham and salad … Continue reading

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Red cabbage and ham

The red cabbage refused to head up and it was just after Easter so I figured just cook the ham bone, some onion and the red cabbage and one would essentially get cooked collards, as red cabbage and collard greens … Continue reading

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Mujadara w/ Tahini sauce

I was looking for a simple rice lentil recipe and found what I thought was rice, lentils and caramelized onions on p.287 of Forks over Knives Flavor! by Darshana Thacker. A bit complicated with oven baking so I just slow … Continue reading

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Whole wheat sourdough pizza

As my food tester was out of town for the weekend an experimental pizza was in order: a 50% whole wheat crust using some rye sourdough starter and some yeast and including mushrooms as a topping. The result was not … Continue reading

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Baked chickpea ziti with dandelion leaves

We had experimented with chickpea flour ziti which had turned to mush after boiling so I added some tomato sauce and some dandelion leaves to try to make it edible. The tomato sauce canceled out the slight bitterness of the … Continue reading

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Michael Pollan’s 64 Food Rules

I am trying to lisa bit of weight by eating lower glyceminc index foods and came across Michael Pollan’s 64 Food Rules after seeing his simple summary advice, “Eat food. Not too much. Mostly plants.” I had asparagus, celery, a … Continue reading

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