This recipe for maple cornbread is inspired by my obsession with heritage cooking lately. Simply because, as a genealogy enthusiast I constantly wonder what my ancestors were eating. Or, if I was there in that time and place, I like to imagine what I would have cooked with the ingredients that were available. If you…
Curry Sweet Potato Dip with Candied Ginger
This recipe comes close to being a hummus … if only it had chickpeas. Whether you consider this a sweet potato dip, spread, hummus, or mash … it’s still something that showcases a Jamaican-inspired way to prepare this ever-so-versatile root vegetable. I’m not Jamaican but I love the country’s food. And as Neo-Soul food enthusiast,…
Oven-Dried Tomato Slices
Drying food is great for campers and hikers, but home cooks have good reason to use this cooking technique to make oven-dried tomato slices. Why? Simply because they deliver intensive tomato flavor to vegetarian sandwiches . Let’s not forget that tomatoes are technically a fruit and their sugar content is quite high. Without moisture, flavors…
Mexican Quinoa, Quick and Easy
Salsa from a jar is great for nachos, but it’s also great to use as a cooking base. Using it as starter for some Mexican rice – or quinoa – is an easy idea to serve as a side or filler item for burritos. Mexican Red Quinoa is also great substitute in meatless tacos, yielding…
Lean Collard Greens with Smoked Pork Chops
Traditional preparation of collard greens involves slowly cooking down a ham hock. The meat breaks down and the greens are infused with the pork fat that renders off. Nowadays, many people substitute the ham hock with smoked turkey for a healthier version without pork. To take the health factor one step further, I even have…