Sunchokes, also called Jerusalem artichokes, are something I had never tried before. I ran across them in the grocery store recently and brought them home. They look kind of like a round ginger root when raw. I researched how to use them. I ended up quartering them and tossing with olive oil, garlic, and salt and pepper and roasting at 400 for about 45 minutes. When I served them, I tossed them with some fresh chives.

These taste surprisingly like potatoes, but just a tad sweeter and the tiniest bit crunchier. We really liked them. They are actually healthier than potatoes, so that is a big plus for this veggie. I’ve got big plans to do lots of other dishes with them if they appear at my store again. Have you ever tried these?

Sunchokes, also called Jerusalem artichokes, are something I had never tried before. I ran across them in the grocery store recently and brought them home. They look kind of like a round ginger root when raw. I researched how to use them. I ended up quartering them and tossing with olive oil, garlic, and salt … Read more →

Meet my new obsession. I stumbled across this little bottle in the grocery store by chance and it intrigued me, so I brought it home. I’m using it on everything. It tastes like a fruity lemon juice with lots of nice mango flavor. It is fantastic on fish. It is also really great on vegetables, instead of butter or other toppings. It also works on chicken and is really nice on salad with a little olive oil. I love the spritzer bottle so you can evenly distribute it on your food and manage to get just a little (too much would not be good I don’t think) on the item. The fact that it is mostly mango means it is not super sour like straight vinegar, so you don’t get that pucker effect.

The first ingredient is mango juice (78%), followed by wine vinegar, mango extract, stabilizer, xanthan gum and sulphur dioxide. The 8.4 ounce bottle cost me $6.99 but I’ve barely made a dent in it after using it quite a few times.

Meet my new obsession. I stumbled across this little bottle in the grocery store by chance and it intrigued me, so I brought it home. I’m using it on everything. It tastes like a fruity lemon juice with lots of nice mango flavor. It is fantastic on fish. It is also really great on vegetables, … Read more →

I recently brought home some Korean Butter Pears from the grocery store to try. In the past, I’ve had something that looked similar, but wasn’t quite as big as this and was not called a butter pear. We sampled them one night for dessert. The skin has the texture of a pear, kind of thick and not smooth when you chew it. The flesh of the fruit tastes a lot like melon to me. It has that watery crunch to it that melons do, but it is also very pear-like. I didn’t think it tasted anything like apples (though it is supposed to be a combo of apples and pears). My son liked it a lot, so I will be buying more of these when I shop next. Have you tried this variety? Do you have any suggestions for things I should be trying?

I recently brought home some Korean Butter Pears from the grocery store to try. In the past, I’ve had something that looked similar, but wasn’t quite as big as this and was not called a butter pear. We sampled them one night for dessert. The skin has the texture of a pear, kind of thick … Read more →

Cultured butter is made from fermented cream and has live cultures in it. It has a stronger taste than regular butter, one that I find very tasty. It is somehow more “buttery” tasting. This is actually how butter used to be made – cream was collected for several days before it was churned into butter. Michael Ruhlman talks about how to make your own, which I am going to try. If you haven’t tried cultured butter, I urge you to try it. It just tastes so much better!

Cultured butter is made from fermented cream and has live cultures in it. It has a stronger taste than regular butter, one that I find very tasty. It is somehow more “buttery” tasting. This is actually how butter used to be made – cream was collected for several days before it was churned into butter. … Read more →

I have always used non-stick pans. I even once had a set of pots that were non-stick. But they don’t last forever – the non-stick coating peels off — and even more frightening, non-stick pans release toxic fumes. Eek. If I’m cooking organic food, why am I using a pan that could be toxic? I’ve worried about this for several years, but couldn’t find a solution. Cast iron just does not appeal to me. It’s so heavy and not as nonstick as I really like.

Recently I hit upon a solution – ceramic pans. I bought a GreenPan from HSN.com and fell in love with it. It’s made of ceramic with non-toxic materials and is nonstick. I bought 2 more and I’m sold. They are more non-stick than my non-stick pans were and I am in love! There are other brands of these you can find online and I may explore other brands as I add to my collection.

I have always used non-stick pans. I even once had a set of pots that were non-stick. But they don’t last forever – the non-stick coating peels off — and even more frightening, non-stick pans release toxic fumes. Eek. If I’m cooking organic food, why am I using a pan that could be toxic? I’ve … Read more →

Naan bread is very familiar to people who enjoy Indian food. I admit I am not a big Indian food fan. I don’t know what is spicy and what isn’t, so it makes it hard for me to figure out what to order. I do love tandoori chicken, however. Naan, though, is an Indian food I just love. Naan bread is a flat bread, similar to pita bread. It is usually cooked in a tandoor oven.

My grocery store now sells naan and I’ve been buying lots of it. I really love it for making pizzas. The bread is just thick enough that it works quite well (I find tortillas and pitas to just not give me the consistency I want). I like the whole wheat variety. My son likes the white variety and eats it plain, with nothing on it.  It’s great with dip or to make an open face sandwich you’re going to eat with a knife and fork. Have you tried it?

Naan bread is very familiar to people who enjoy Indian food. I admit I am not a big Indian food fan. I don’t know what is spicy and what isn’t, so it makes it hard for me to figure out what to order. I do love tandoori chicken, however. Naan, though, is an Indian food … Read more →

I recently discovered ponzu just by happenstance when I saw it on the shelf in the Asian section of my grocery store. I had never heard of it so I picked up the bottle to read what it was. I ended up bringing a bottle home to try and really, really love it. Ponzu is a combination of soy sauce and citrus and is much lighter than soy sauce. It’s just the perfect blend of citrus flavor and the light saltiness of soy. It’s pale in color. I used it recently in a salmon recipe and was really thrilled with the result. It’s also great as a dipping sauce for sushi for something different. I’m going to use it with chicken next. It brings a really great fresh pop of flavor to anything you use it in. This is definitely one of my newest favorite finds!

I recently discovered ponzu just by happenstance when I saw it on the shelf in the Asian section of my grocery store. I had never heard of it so I picked up the bottle to read what it was. I ended up bringing a bottle home to try and really, really love it. Ponzu is … Read more →

This is one of things where I find myself asking “what took them so long?” My fridge has long been a wasteland of tomato paste cans with one tablespoon scooped out, the rest left to die. I never use an entire can and it seems every time I need some, I have to open a new can since the old one has become an alien life form. These great new squeeze tubes let you use just as much as you want without creating waste. I paid $2.99 for a tube. And they contain only tomato paste and salt – no nasty preservatives! Love ’em.

This is one of things where I find myself asking “what took them so long?” My fridge has long been a wasteland of tomato paste cans with one tablespoon scooped out, the rest left to die. I never use an entire can and it seems every time I need some, I have to open a … Read more →

Have you tried yogurt cheese? I actually made Martha’s version of yogurt cheese a while ago, and it was a disaster. That didn’t stop me from buying some in the deli department when I found this organic version. I really, really like it. And you get the added benefit of probiotics from it. It’s a little tangy, but not so that your kids wouldn’t eat it. Let them think it is white American and no one will know.

Have you tried yogurt cheese? I actually made Martha’s version of yogurt cheese a while ago, and it was a disaster. That didn’t stop me from buying some in the deli department when I found this organic version. I really, really like it. And you get the added benefit of probiotics from it. It’s a … Read more →

I ran into this new entry in the produce department and couldn’t resist. I paid $4.99 for the bunch, but wait! Not only do you get the roots, but the tops are just regular parsley, so it’s like getting a bunch of that too.

I peeled the roots and roasted them with some carrots (about 45 minutes with 1 tablespoon oil, plus salt and pepper, then drizzled balsamic vinegar before serving). It tasted just like parsnip to me, but with a little bit of parsley flavor. They were fun to try. Have you tried this veggie?

I ran into this new entry in the produce department and couldn’t resist. I paid $4.99 for the bunch, but wait! Not only do you get the roots, but the tops are just regular parsley, so it’s like getting a bunch of that too. I peeled the roots and roasted them with some carrots (about … Read more →