Waste Not...Save Those Bones!
You might be surprised to see a blog post about animal meat. Quite honestly, this post is more about avoiding waste than anything. For those who have been following me, you know I have adopted a "flexitarian" position when it comes to health and wellness. In short, flexitarian simply means inclusivity and allowing your body to guide you in choosing the best foods for your body. Even this idea can be a bit confusing, as many of us, evidenced by the growing number of diseases manifesting in our collective bodies, we are not as in tune with ourselves as may think. In many cases, being out of synch with our bodies, which sometimes governs our food and life choices, has the potential to lead us into a state of DIS-ease and suffering. Yet, that is different post for another day.
If you have chosen to include a turkey, quail, chicken, or any poultry meat, then consider repurposing the bones for an alternative. This Kitchen Klip will show you a few example of how to do just that.
I hope you had a wonderful time celebrating life and family this Thanksgiving season.
To your health,
Cooking with Americas Favorite Tuber
Cannellini & Kale Soup
A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically, yet buying dried beans can reduce your grocery bill and stretch your hard-earned dollar.
SoakingSoaking your beans helps them cook faster and more evenly, and it can also make them easier to digest. If you add salt to the soaking water (in other words, make a brine), your beans will cook even faster; the salt helps break down their skins. Here are a few methods; choose the one that best fits your schedule. And keep in mind that you never need to soak legumes like lentils or split peas.*
Learn more about buying conventional bulk items and tips for soaking dried beans and peas in my Kitchen Klips series.
*additional source: NY Times Cooking
Not Just Food, It's Art.
Food as an Art Medium
For many school age children, a favorite craft was using dry pasta as a medium—with their little hands they create necklaces, beads and other sorts of hodgepodge.
With maturity, that seed of an idea sprouts into a high-concept form. With their larger hands, these artists create impressive works—portraits with red wine, sculptures of butter, mosaics of beans.
The Significance of Food in Art
Food not only provides needed sustenance but like fine art, provides immense pleasure. Also, food helps define a culture and allow expression in preparation, making the presentation of foods a creative outlet. Therefore, it is no surprise that food has been depicted in art for centuries.
The Art of the Plate
Have you wondered how certain dishes make the cut and onto a restaurant’s menu? It can be a daunting, but well-planned process. A chef will often test recipes for months, sometimes years, before presenting the final dish to their customers. The goal is to ensure each ingredient works in harmony with the other, creating a heightened sensory experience. As humans, we eat with our eyes as well as our tastebuds, right?
Take a look at some of the world's most notable chefs turn food into art.
Recipe of the Week: Vegan Apple Bread Pudding + Easy Coconut Caramel Sauce
Conventional bread pudding is heavy on eggs and dairy, so it seems like it would be a tough dish to veganize, but it's not. I used a mix of full-fat coconut milk and almond milk in place of the dairy. Feel free to substitute your favorite non-dairy milk for the almond milk, but I recommend sticking with the coconut milk if you can, as it adds richness to your pudding base.
Egg replacement? There are so many ways to replace eggs in vegan baking, but for this recipe I used good old cornstarch! Cornstarch thickens your base, just like eggs would in conventional bread pudding.
Start by heating your coconut milk, along with some maple syrup, cinnamon, vanilla, and a bit of salt. While those ingredients heat up, mix some additional non-dairy milk with cornstarch. Make sure the milk is cold, otherwise you'll end up with cornstarch lumps in your pudding. T
Once the mixture on the stove starts to simmer, add the cornstarch mixture. Let it continue to simmer for a minute or two until the pudding thickens.
Want to re-create this recipe? Download the complete recipe HERE
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.