As I transition from unusual ingredients to more everyday cooking, I thought I’d bridge the gap in the 2nd to last Kitchen Adventure by sharing something I’d normally do in the kitchen: bake with 2 local, seasonal ingredients, feijoa and Meyer lemon. Feijoa, also known as pineapple guava and guavaseteen, are the small elliptical green […] Read more…
Archive of ‘Whole Grains’ category
Week 29: Teff Flour
I have to admit that this week’s unusual ingredient caught my eye because it could have been named after me. Working with small children and having a long name has caused me to accumulate a myriad of nicknames from little ones who can’t quite get out all 3 syllables of Stephanie. “Teff” was one of […] Read more…
Week 28: Goji Berries
Goji berries, also known as wolfberries, originate in Asia and southeastern Europe. They have been used in Chinese cuisine for hundreds of years, often put in broths, savory dishes and steeped in hot water to make teas. In the past several years they’ve made a splash in Europe and the U.S. amid spectacular health claims. […] Read more…
Week 25: Agave Nectar
Agave nectar has become more and more commonplace over the past few years (my local Costco even carries giant bottles of it). It’s a liquid alternative to sugar that you can use to sweeten baked goods, coffee, tea, etc., and is sweeter and less viscous than honey. Many vegans use it because some white sugar […] Read more…
Week 24: Forbidden Rice
Forbidden rice sounds so mysterious. Despite the name, it was easy to find at the grocery store, sitting among all the other types of rice. However, at one time this was not the case. In the past, this ancient grain was eaten only by the Emperors of China, who believed it ensured longevity and improved […] Read more…