This recipe for maple cornbread is inspired by my what I call “heritage cooking”. Simply because, as a genealogy enthusiast I constantly wonder what my ancestors were eating. Or, if I was living back in any given time and place, I like to imagine what I would have cooked with the ingredients that were available….
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 super versatile root vegetable. I’m not Jamaican but I love the country’s food. And as Neo-Soul food…
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 intense tomato flavor to vegetarian sandwiches . Let’s not forget that tomatoes are technically a fruit with high sugar content. Without moisture, tomato flavor becomes super…
Red 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 dish or filler item for burritos. Mexican Red Quinoa is also great in meatless tacos, which…
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 get seasoned 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…