|  “Mom…we need a treat.”
“What kind of treat…?” “A real treat with chocolate and stuff,something that doesn’t resemble health food.” ….head spinning around the kitchen trying to concoct something yummy but won’t send us into straight insulin shock!!! “Ok I have a plan….let’s get crackin” “Oh gee Mommy..you’re the best ever!!!” (Ok so I totally made that part up…but in my heart she said it) Read more In the Kitchen with Jill……  Did I mention that I was not eating grains? Did I mention that I love toast? Did I mention that on Mothers Day I should be able to have toast? I am not celiac,but I am on an elimination diet to try and find the cause of my tummy troubles. That being said when I was told I needed to give up wheat,I certainly never thought about my beloved toast. This weekend I bought a loaf of bread (nothing we carry at the coop) especially made for the Paleo Diet. This loaf costs me 8 bucks!!! AND IT WAS HORRIBLE!!! For the price I paid for this brick of yuck,I will add it to my food processor and some herbs and make bread crumbs.
Ok so one problem solved…now about that toast. I have found a recipe that I am going to make tonight. Read more In the Kitchen with Jill……  “Sunshine on my shoulders makes me happy”…. what a glorious weekend we had. Family time was bountiful and full of frolicking. Traipsing through the woods,watching the dog chase butterfly shadows,dipping of feet into the still chilly lake. Sometimes I have to pinch myself to see if this is really the magical life I lead. Sunny days bring out smiles and waves from neighbors,nods of appreciation for sun kissed foreheads and tastes for lighter fare. It also brought to mind an orange cake that I had once tasted. It was not a dense cake,very moist with a honey orange lingering taste. Searching the internet I found many versions of orange cake,none looked just right. So,I adapted Nigella’s cake,using honey instead of sugar and Valencias instead of clementines. Can i just say….WOW!!! Gluten Free too….
Read more In the Kitchen with Jill……  I wish that I could say that this has been a difficult week in the eating world,mostly because it makes better copy,but in truth it has been fairly simple. I think that the reason is that I feel so much better already. On the food front,I have eliminated wheat and sugar,but was rewarded with an abundance of greens,fish and lean meats. I will admit to trying a spoonful of the Co-op’s new Rock’n Road Ice Cream…worth it!!!
I need to be SUPER careful with raw vegetables so I have been blanching them and eating them al dente. This is not raw,but also not mushy. Using coconut oil as a method of cooking up my fish has been delightful and light. I want to share a few of the questions I have received. “Am I taking enzymes to aid in my digestion?” Read more Week One of Elimination Diet …  I have a yard waste bin….
I don’t have a garbage disposal… So hence the bucket under my sink that food goes into,then gets deposited into the yard waste bin,which is then made into compost by the city. It’s my own circle of life. This has been leading me to notice just how much food has been wasted. Now,honestly it really is not that much,but I was in the mode of “we need to get a handle on this..RIGHT NOW” So I decided to look at how and what was being wasted. Read more In the Kitchen with Jill……  Often my Mother will call me and say things like “tonight I made French Roasted Chicken…”and I think to myself “Mon Dieu,I fail!! ”Granted,my Mother worked so incredible hard her whole life,and now that she is retired and has this amazing kitchen (and I do mean amazing) I actually wait for the calls to covet her culinary experiments. So,this weekend I had some free time watching it rain,so I thought…. might as well make French Chicken.
Oh Mon Poulet!!! So good!! So tender!! So easy!! Read more In the Kitchen with Jill……  “Moderation” is a word that you hear often in the “diet” world. Often it seems shaming and condescending,and as I write this I remember my Grandmother saying “Remember the key is moderation” and shamefully putting the second helping of what ever I had back. My Grandmother meant no harm,but the words tasted sour. As I grew into an adult and was able to make culinary decision on my own,I realized that I had given up on moderation and it was an all or nothing world of eat or no eat. No sugar,no white foods,no fat,full fat,no carb,high carb,no meat,all meat…it was an endless fight.
As I have grown more accustomed to this body I live in,I am painfully aware of how unkind I was to myself,both in gluttony and deprivation. So here is the irony,due to having some “tummy trouble” I have been put on an elimination diet. It seems to be trending of late with a lot of the women that I know. Is it sad that I had just hoped for an ulcer? At least then I wouldn’t have to delve once again into the food battle that I was so sure I won. But the reins are once again tight and I will have to be diligent on the edibles I consume. Read more The quest for health! …  I would like to start by saying there hasn’t been nearing enough of me posting about cheese lately,and for that I am deeply sorry. So let me start of by saying Burrata!! If you’re a lover of mozzarella,ricotta,or really anything that’s straight-up creamy,this cheese is so what you want. BUT it is NOT mozzarella,it is mozzarella’s more sexy cousin. Burrata is delicious paired with crusty bread and flavorful ingredients like prosciutto,tomatoes,olives,nuts,and herbs. This recipe is one of my favorites,bringing in lightness of spring with mint and the crisp taste of fennel..oh and of course the cheese!! Next time I think I might try this dish with mango instead of the fennel,for a tropical flare.
If you can’t find Burrata,you can Frankenburrata it with Mozzarella and Marscapone. Read more In the Kitchen with Jill……  Tonkatsu (panko bread crumb coated and fried filet of pork)
Tonkatsu is a popular family dish in Japan and butchers often carry it already fried and piping hot for you to take home.
Depending on taste,one can choose either pork shoulder (which contains a layer of fat and has a richer taste) or
filet of pork which of course is lean and tender. Either way,if properly fried this dish is not at all oily as one might
imagine a fried dish to be. It is a simple dish to prepare when you follow these simple steps.
Read more From Kazuko’s Kitchen…...  With Easter happenings last week,there was a lot of talk about deviled eggs. I happen to absolutely love love love deviled eggs. I have experimented with a multitude of different eggceptional combinations. Pesto Deviled Eggs,Avocado Deviled Eggs,Cream Cheese and Salmon Deviled Eggs. The addition of bacon,or celery add just enough texture to my dear little orbital friends,to satisfy my need for crunch. The other day I was thinking about flavors that go together well. Combinations that make flavor explosions in my mouth. I was reading a recipe this weekend on Lemon and Dill BBq Salmon and thought “SHAZAM!”(Often my inner voice is that of a Superhero) Dill and Lemon Deviled Eggs!!!
Read more In the Kitchen with Jill……  I’m the kind of person who will order the same thing at every restaurant and judge the merit of that establishment based on its ability to satisfy me with this dish. What can I say? I’m a creature of habit. But, for someone with a rather adventurous palate, that is kind of a lame thing to do. I like to think though, that it keeps my criticisms consistent and speaks to my love for those particular dishes. I order something simple. Something that I feel should be a staple. For seafood joints,it’s fish and chips. When there’s burger in the title, I order a plain,unadulterated burger without cheese. With ethnic cuisine, I always go with my first and truest love:chicken curry. Read more INDIAN IN THE CUBPOARD:SOUTH INDIAN CHICKEN CURRY …
 Our usual dinner table banter was halted last night by the eating frenzy that ensued. The nightly conversation usually consists of my daughter telling us how many more days until her birthday (mind you she is 21),along with my husband relaying some work story along with the newest way to combat zombies. At one point I had to look up from my own plate and ask “well…is it ok?”At which the full mouths of my family smiled,nodded their heads in unison with an excited YES!!! Read more Jill’s quiet dinner table……
 One of my earliest food celebrations was Passover Seder at my friend Jenny’s house. I remember being fascinated by the ritualistic demeanor,the Seder plate,the prayers,the breaking of matzah,the washing of hands,more matzah. In real time….there are 15 parts of a seder.
1. Drink wine.
2. Wash hands.
3. Dip vegetables in salt water and eat.
4. Break middle matzah.  Read more In the Kosher Kitchen with Jill.. …  One of the brilliant things that happen when you work at the Co-op is you become a big family,a great big warm gooey,gluten free,vegan,meat eating,sugar free,non dairy,non nut eating cookie of a family. We are tribe,and when one of our tribe members fall sick,we rally and do what we know to help. Sometimes it takes the form of child care,sometimes it’s a hug,for me it is always food. This week when I heard one of my peeps had fallen ill,I immediately went into action. Her diet for the next three days must consist of basically broth,no fat or meat. Hmmmmmm….ok I can work with this.
After tossing around some ideas,I thought what would be delicious and nutritious? My idea… Read more Health in a pot…. …  INTRODUCTIONS AND CONQUERING CURRY
I am ambiguously ethnic. No one ever knows exactly where my heritage lies until the question is popped. Curry has a similar story,I think. It is this enigma of the spice world and yet many find it too intimidating a spice to ask for its narrative. Having been assumed as a part of many different cultures,I,like curry,have had the unique opportunity to explore a vast array of cuisine. I have rubbed gourds with the sweet spice blends of North Africa,discovered the richness of Russian liver cakes and been revived by the tangy heat of traditional Chinese soups. Read more INDIAN IN THE CUPBOARD…… |
Need help finding Gluten-free options? Look for this label in the Store  |
