A while back, I was in the warehouse looking through spices to create recipes for the SpiceJungle blog. I came upon two spices that seemed very similar but with slightly different names I was a bit perplexed as to the differences between the two.
I know that cooks in Louisiana often use Cajun seasoning in jambalayas when boiling crawfish, and they add to just about any seafood coming fresh off the boats that day. But what about Cajun blackening seasoning? What is the difference between the two seasonings? I know you’re dying to know!!! Well, call off Sherlock Holmes because the mystery is solved.13 Sep
Light, flaky, buttery... all adjectives that describe the perfect biscuit.
The biscuit has very humble beginnings as a way for cooks to use the remaining eggs, butter, and flour before the beginning of Lent. In more recent years the biscuit has become a staple at breakfast, lunch, and dinner. Biscuits are often paired with sausage gravy and eggs at breakfast, are utilized as a vehicle for cheese and meats at lunch, and are paired with just about anything at dinner.09 Sep
We live in a fast-paced, commercialized world. The concept of a sit-down family dinner when life is hectic is often regarded as frivolous or time-consuming, especially during the week when schedules are typically the most hectic. Too often we trade the convenience of take-out or fast food for the comfort of a home cooked meal.
This post was posted in Soups, Salads, Sides & Snacks31 Aug
I have always had a love affair with big cities. Cities such as New York, Paris, Seattle and Los Angeles make me feel alive; the constant low hum of activity is electric. These cities rarely sleep; there is always movement, always a vibrant collection of people from all walks of life.11 May
Pretzel Bites with Spicy Cheddar Sauce
Growing up I spent many blissful summer days in the kitchen or garden with my beloved grandmother. She was a pleasantly plump, small woman that had a wicked stubborn streak and scared easier than any grown adult I had ever encountered. My brothers would revel in the fact that they could hide around the corner of the stairwell and patiently wait for my grandmother to pass, oblivious to the child lurking in the shadows. At just the right moment they would quietly sneak out of the shadows and wait for the holler. It was inevitable and at the time hilarious! Now being blessed with the same affliction to scare easily it is no longer quite as humorous!09 May
How To Make Chicken Tacos with Creamy Cilantro Dressing
I love tacos! I could eat them at every single meal and still not tire of the mire of flavors that are found in one small shell. Seasoned protein, crisp lettuce, cool sour cream, and cheese come together in a crispy corn shell. There is no delicate way to eat a taco, you simply have to dive in and accept the mess that follows. Although the taco may seem like a utensil-free meal, a fork is necessary to scoop up the filling that always falls out the other side.04 Apr
Sweet and Peppery Five Spice Tofu
Being a former chef and also a vegetarian is difficult at times for there are so many amazing restaurants opening within the Grand Rapids area and many are focused on meat. I don’t have an aversion to meat or meat-based products due to a political agenda; it is simply the right choice for me to maintain my weight and a healthy lifestyle. That being said, bacon still smells amazing, braises, stews and a beautifully prepared steak do not send me screaming in disgust. I just simply choose not to consume them.26 Mar
Wild Mushroom Risotto is often thought of as complicated and time consuming but once you understand the basic fundamentals of cooking risotto it becomes a simple and joyful task. Risotto is rice that is cooked to a creamy consistency with the addition of liquid, typically chicken stock and white wine. In our wild mushroom risotto recipe, we'll be using homemade almond milk to bring out the nutty flavor of many of the dried mushrooms found in our forest blend mushrooms. Continue reading23 Mar
Roasted Brussels Sprouts Recipe
As children we often look upon green vegetables with disgust, hoping that they roll off our plate and into the waiting mouth of the family dog. The dog then promptly spits it out and the evidence of our secret is found out by our parental figure. Our parents tried to cover them in cheese, smother them in hollandaise sauce or even hit them in casseroles, but we always found them.
Brussels sprouts were considered the most dreaded of all the green veggies. Our mother’s did not understand the subtle sweetness that can come from roasting these tiny cabbages versus boiling them until bitter and soggy. Sliced in half and roasted in well-seasoned cast iron pan will result in an earthy, nutty and subtly sweet brussels sprout. Very different from the boiled mush we experienced as children. Brussels sprouts are a curious vegetable, grown in the ground on a stalk; the vegetable grows from the bottom of the stalk upward.20 Mar
Chive Dip Recipe
Spring has finally arrived and I for one could not be happier! Spring is such a beautiful time of the year; a time for new growth and renewal, a time for cleaning out the old and bringing in the new and a time when the vegetables and fruits begin to finally blossom and spout out of the ground.
Living in Michigan, more than half of our year is blanketed in snow or the barren brown of dead grass and dormant greenery. The first notion of spring and we are out the door, clad in shorts and t-shirts heading to our favorite running path or hiking trail. As I walked up my driveway and observed the tragedy that is my yard after a long winter I noticed signs of life popping up from the semi frozen ground. Little sprigs of green signaling that the plants are ready for the warm sunshine of summer also!