creative cook
Although I’m not a vegetarian, I eat and cook a lot of vegetarian recipes. Dishes that celebrate the colorful and flavorful veggies. Have a look!
“Hey Edie, what meat would you add to this dish?” he asked, when he looked at the simple vegan sensational salad that we made with farro, carrots and pistachios.
I smiled.
Continue reading “Sensational salad with farro, carrots and pistachios“
“It’s like dessert. Kind of a vanilla pudding flavor when ripe.” was what one of my neighbors told me about the green fruits that we’re falling off the huge tree in our front yard. The first thing I made with the white sapotos was a Strawberry Sapote Smoothie with a bang.
You don’t have to, as there are great store-bought versions, but try it once: make your own Tortilla Chips. It’s easy, fun and you can flavor them the way you like. Win-win-win, if you ask me!
The main reason I love what I do so much, is that I never stop learning in the kitchen. Take that good ol’ mashed potatoes. Once you know how to make them right, you’re done. Right? Nope!
Think Miso Mashed Potatoes! Continue reading “Miso mashed potatoes, or how I keep on learning in the kitchen“
There I am, without inspiration. Waiting for the magic to happen. After quite a long hiatus, I wanted to become back at blog writing. But what recipe? What story? I had no idea. Only a vague plan to make Grilled Cheese with Fermented Chard Stalks for lunch later that day.
If you long to become a creative cook, read on. I think I found a key to that magic place. Where we will eat this great Couscous Salad with Spinach and Olives.
Can you call out a dish that you’ve only made once to the best ever? I really don’t hesitate doing so, so let me introduce you to the easiest and best mushrooms ever.
>> Try it!
“I never buy ready-made …<fill in the blanks>… anymore”.
Isn’t that the best compliment a cook can get? Someone said it after tasting these Quick Wonton Ravioli with Mushrooms and Blue Cheese.
A blogaverary, that Summer has started, just a nice Friday lunch barbecue, Independence or a long weekend; whatever you feel like celebrating, serve this Dutch-Indian Peanut Sauce. Everybody loves it.
I have proof and people who can attest.
Did you know vegetables live in a Kingdom? Or better, a Queendom? Yeah, we Dutch call the white asparagus the queen of the veggies, and she’s the real one to herald Spring. So let’s cook this beauty and call it Spring. Here’s my guide How to cook White Asparagus.
>> I’ll explain the ‘love stalk’ part too!