#with some kind of sauce or stew or like meatballs or sausages or something

[khodorkovskaya]

my recent obsession has been watching those “lunch for my husband/kids” youtube shorts and they’re v satisfying but damn do americans eat weird. the lunches are usually some sort of american sandwich (i.e. two pieces of square bread and a thin slice of turkey or something), raw vegetables like bell peppers or cucumbers cut into shapes (sometimes it’s just plain broccoli or carrots..?), berries and some kind of crisps or crackers and gummy bears or chocolates. and like... why do they eat like that? you could add more things to the sandwich first of all. and why would you eat vegetables with nothing separately? like who eats plain broccoli by itself apart from idk, rabbits? it would make so much more sense to put the vegetables in the sandwich. or make a salad. or, best option, cook them in some sort of sauce to eat with pasta/rice/whatever else. like it’s just so weird to me idk.

[sabbabical]

Cathy’s culinary impressions

As much for my benefit as for our dear readers’, I wanted to record all my favorite food varieties of the trip while they’re still fresh in my mind.

Barcelona

Our brief stay in Spain was almost all about the jamon iberico. Oh god, it’s good, and everywhere. The standard form factor is extremely thin-sliced, slightly dried ham on a small baguette spread with nothing more than a little bit of fresh tomato water. I’m desperate to figure out a way to import this ham for an even vaguely reasonable price.

Our best restaurant meal of the trip, in my opinion, was also in Barcelona at Bodega 1900. Standouts of the meal include:

Really good sweet vermouth (literally all we drank for the whole meal)

Tiny unctuous pork sandwich thingie

Tiny fried calamari hot dog

Amazingly simple but delicious meatballs in tomato sauce

Provence

We went all in on Gigondas in Provence (a Cote du Rhône village with, of course, its own AOP wine). It was a place we visited on our wine tour and also one of the house wines at our hotel. Honorable mention goes to the also-excellent Vacqueyras wine.

Switzerland

Surprisingly Switzerland had more food highlights for me than Provence. Our first and second nights in Lucerne we ate at the Rathaus Brauerei across the street from our hotel which served what would seem to American beer aficionados to be a paltry two kinds of beer, except that both (their regional house beer, cloudy and unfiltered and eminently drinkable, and their seasonal summer wheat beer, floral and light) were excellent. They also served the best rösti of the trip (a big, seasoned hash brown type thing), great sausage, and a strong charcuterie plate.

One of my favorite things about Switzerland is their very Germanic understanding of the importance of breakfast, and thus the free breakfast buffets at both places we stayed, serving breakfast classics like muesli, ham, salami, and swiss cheese. Our Lucerne hotel had the best cheese spread. The standout varieties for me were Greyerzer, Klewenalp, and Bleiki Alp, but all of them were good.

Other misc. Swiss food thoughts -- the Swiss love a hearty slice of heavy, nut-filled bread. Also the fondue is good but not life-changing. Maybe better suited to a wintry day. Also flammkuchen. It’s not a cake, it’s a thin crust white pizza!

Paris

My favorite Paris food thing was (no surprise) the pastry. Croissants and macarons in particular.

Their cafe food is, in general, surprisingly consistent from place to place. Both in terms of menu contents and preparation. I had a couple very overdone steaks which soured my opinion of French culinary superiority. Wine-wise, Sancerre was the winner of Paris. Maybe my new favorite white wine of all time. The other big winner was the price of the wine (SO CHEAP).

Susan’s Culinary Impressions

I can’t disagree with anything Cathy said, especially about Barcelona, but of course I want to add my own thoughts...

First, I really liked the food in Provence... Light, fresh, vegetable- and fish-forward; pretty much the polar opposite of what we had in Switzerland — and even Paris to some extent. I had a couple of delicious dinners at our hotel, a great lunch at a lovely restaurant in the Cotes du Rhône village of Cairanne, and, surprisingly, two very tasty lunches at the food concessions at the Chauvet Cave and Pont du Gard sites. Here are some photos (again, sorry that I didn’t remember to take all of them before I started eating!):

In Arles (technically in the Languedoc region), we went to a Spanish restaurant where Cathy had one of the local specialities, braised bull stew. These are the same bulls who star in the local “bull games” (see earlier post), run free in the Camargue the rest of the time, and eventually turn up on dinner tables. It’s the circle of life!

Cathy’s take on Swiss food is right on. I enjoyed it a lot, although after 8 days I was ready for something a bit lighter. Paris was just the ticket. First, having our own kitchen meant that we didn’t have to eat out for every meal. Courtesy of the various markets on our street, we enjoyed croissant and fruit breakfasts, suppers of cheese and baguettes, and patisserie desserts. Cathy even roasted chicken legs one evening! All (well, the suppers anyhow) accompanied by bottles of that inexpensive French wine!

But I really loved eating at the Paris cafes and bistros found on almost every corner and along nearly every street in the city. They may not be haute cuisine, but their food is generally very good; you can usually find French standbys such as duck confit, steak frites, boeuf bourguignon, escargots in garlic butter, etc. You can pop in for a meal almost any time of day, sit inside or out on the sidewalk, and nurse a glass of wine or a coffee for as long as you want. It’s hard to believe that all these establishments can stay in business, but they’re always busy, including with lots of locals. Yes, the French DO know how to live! 

[dailyhealthstudy-blog]

21 Ways to Cook

So a Lot of Us eat carrots mainly Raw likely turned right to a bowlful of ranch dip sticks or crunched on to chips along with our sandwiches. Carrots, on the other hand, are relegated to playing with roles in stir-fries and stews, in which the more daring ingredients overshadowed them. Daily Health Study

But there is something Concerning the caramelized crispness of a roasted lettuce, the tender sting of a ribboned lettuce"noodle," or the glossy sweetness of a pureéd carrot soup. Additionally, studies show that its nourishment are retained by the origin veggie longer in form.

It is time to find the magic Carrots are effective at using these 21 carrot recipes that are breakfast-to-dinner.

Breakfast

1. Carrot Cake Oatmeal

Carrot Cake Oatmeal Recipe

Photo: Adventure Blooms

This bowl carries the goodness of this Timeless carrot cake--the spices, the nuts, along with the carrots, of course--while still leaving out the sugar and butter leaving you with a super-healthy breakfast which nonetheless manages to taste like dessert. Who said ?! has been dull

2. Healthy Carrot Muffins

Healthy Carrot Muffins Recipe

Photo: Kate and Cookie

Carrot muffins involve projecting the Type into the batter, but this recipe requires roasting the carrots. The procedure provides them a natural, caramelized sweetness which provides a layer of warmth and depth into the batch, while traces of orange juice and zest lift up it.

3. Harissa Roasted Carrot Toast

Harissa Roasted Carrot Toast Recipe

Photo: Obviously Ella

Tossed in harissa and united with crumbled This sweet, feta, lemon, and pineapple, hot, and tasty carrot mix provides a run for the money to avocado guarantee. By including a poached egg on high take it; the yolk pops over veggies and the bread is walnut paradise.

4. Shredded Carrot Breakfast Hash

Shredded Carrot Breakfast Hash Recipe

Photo: Fit and Fed

If You like the Notion of a breakfast decoration Are a fan of their count, swap potatoes for carrots rather. This one does exactly that but is still currently filling thanks. The lime and cilantro juice go the excess mile to keep the dish.

5. Spiced Carrot Congee

Spiced Carrot Congee Recipe

Photo: Greatest Model Vegan

Variations of rice porridge, or congee, We are imagining a number of these include, although are popular breakfasts around Asia. Before jasmine rice has been added to the mixture, here, a cup of this vegetable is stewed with coconut milk, raisins, cloves, and cinnamon.

The end result is a and Delicious union of oatmeal and rice pudding that is guaranteed to become your favourite breakfast.

6. Chilean Carrot Frittata

Chilean Carrot Frittata Recipe

Photo: En Mi Cocina Hoy

With emphasis on the veggies than the This take to a breakfast staple, eggs is a wonderful way to begin off onto a note. Then skillet-cooked make browned and crispy, which makes without the carbs that were additional.

Appetizers, Soups, and Sides

7. Vegan Roasted Carrot Soup

Vegan Roasted Carrot Soup Recipe

Photo: Curry Route

Cream and thought butter could produce rich And velvety? Try roasting, a pile of onions and carrots, and you will be amazed by the outcomes are without a fall of milk. Even in the event that you exit the optional (but recommended!) Coconut cream swirl, it is going to feel as though you're ladling up than it is a dish that is a lot more indulgent.

8. Carrot Fritters

Carrot Fritters Recipe

Photo: A Dash of all Megnut

Pan-cooked in a tbsp of oil These carrot fritters would be appetizer or the light, ideal and crispy side. Garlic seasoning and the cumin provides them a earthy flavor, although them cool down.

9. Immediate Pot Honey Soy Carrots

Immediate Pot Honey Soy Carrots Recipe

Photo: Immediate Pot Eats

To get Been cooking for way more than 10 minutes, these Immediate Pot carrots are you covered. The honey and soy mixture forms a glaze that coats the veggies along with a scatter of scallions on top makes for the picture end that is ideal.

10. Baked Shoestring Carrot Fries With Za'atar

Baked Shoestring Carrot Fries With Za'atar Recipe

Photo: A Clean Bake

Spiced with all the Middle Eastern (and simple to Locate ) za'atar spice, coated in olive oil, and roasted until these carrot chips are tasty in their own, but the sauce may be what takes them. Having earthy notes of parsley, a tahini foundation, along with a squeeze of lemon, it.

11. Savory Carrot Tarte Tatin

Savory Carrot Tarte Tatin Recipe

Photo: Wanderings in My Kitchen

The words"tarte tatin" might sound fancy, however From puff pastry Due to some help, you do not have to roll a dough to create this version of the traditional pie out. It is a dish, Together with the coriander and carrots sitting beneath the crust. And nobody needed to understand it was to collect.

12. Moroccan Carrot Salad

Moroccan Carrot Salad Recipe

Photo: A Thought for Food

In the currants along with the carrots Into the dill vinaigrette coat the peas along with the onions, this isn't your salad. Pair this up with a protein or like it on its own.

13. Carrot, Ginger Soup, and Coconut

Carrot, Coconut, and Ginger Soup Recipe

Photo: She Can Not Eat Everything?!

Together with parsnips adding sweetness that is alongside The carrots, a chunk of ginger for only twist, this soup, and also a few milk for freshness strikes all kinds of taste notes at the same time. Additionally, it is low-FODMAP vegan, also gluten free!

Main Dishes

14. Creamy Carrot Noodles With Cashew Alfredo

Creamy Carrot Noodles With Cashew Alfredo Recipe

Photo: Paleo Gluten Free

Zucchini noodles are excellent but may be rather Delicate. Elect for carrots If you will need a more sturdy option to pasta which could hold up to a sauce. The orange ribbons remain"al dente" when tossed into a wealthy but heart-healthy cashew and coconut Alfredo, which makes you feel as though you're digging into real spaghetti.

15. Easy Savory Carrot Balls

Easy Savory Carrot Balls Recipe

Photo: Green Evi

The answer these vegan, to meatballs Bites include a oat and carrot base that is bound with a carrot egg and bread crumbs. Whereas the choice keeps them sharp and grease-free at precisely the exact same moment, curry powder, paprika, and chili powder include a great deal of spice.

16. Carrot Noodle Bowl With Ginger Peanut Sauce

Carrot Noodle Bowl With Ginger Peanut Sauce Recipe

Photo: Veggie Jam

Carrots Can Frequently Be found at a peanut Dish, however, in this circumstance, they play with the function, taking the place of soba or the lo mein. Whereas the peanut butter, soy, and ginger sauce is a healthier alternative to the sugary restaurant variations, tofu adds some vegan protein.

17. Vegan Gluten-Free Carrot Gnocchi

Vegan Gluten-Free Carrot Gnocchi Recipe

Photo: Blissful Basil

Packed with flour and potato gnocchi Can be somewhat heavy. This recipe utilizes oat flour and almond milk rev up the fiber to decrease the count, and also make for normally healthy gnocchi and swaps out that the spuds for carrots. They therefore are beautiful from pesto and're amazingly easy to create at home.

18. Carrot Farro Risotto

Carrot Farro Risotto Recipe

Photo: Quinoa and Coffee

With both grated and pureéd carrot from the mixture And protein and farro this riff on risotto, rather than white arborio rice fits the bill as an impressive meal that is both nutritious and fairly. For an excess something fennel and the cumin in here go with the mildness of their carrots.

19. Carrot Hot Dogs

Carrot Hot Dogs Recipe

Photo: Nutritionist Meets Chef

Their similarity to the actual bargain is uncanny, But rest assured these are really. Peeled and cut to match the buns, poached until tender, and topped with an easy yet sexy parsley and mustard dressing, the carrot"puppies" are fitter than pork sausages, less processed than imitation meat types, and ridiculously easy to create. You are going to be wondering why you did not try them.

20. Roasted Carrot Sandwich With Sunflower Cream

Roasted Carrot Sandwich With Sunflower Cream Recipe

Photo: Obviously Ella

It isn't usually made by carrots in to Sandwiches as lotions, but this recipe is putting out to change that--and it makes a case that is powerful . The vegetables are roasted till tender and sweet tucked between pieces of whole grain bread with avocado spread and a creamy sunflower seed. We are sold--and we've got a feeling you'll be.

21. Vegan Carrot Chorizo Tacos

Vegan Carrot Chorizo Tacos Recipe

Photo: My Sweet Potato Life

If carrot sandwiches and carrot dogs may Exist carrot tacos are a. The roots are roasted with cumin, chili powder, coriander, and paprika to mimic the flavor of chorizo sausage. Twist them to soft tortillas, include cheese dip and a few avocado, and then devour.

[michelemoore]

The Spaghetti Sauce Chronicle

Takhuk, December 4, 2017

Michele Moore Veldhoen

 My daughter Mia loves my spaghetti sauce. It’s the kind of sauce most of us love – thick, generous with Italian sausage which has, ideally, had time to soak into the sauce overnight, and swooning with garlic and herbs. I perfected the sauce over the years Mia and her brothers grew up, years when the centre shelf of my fridge was taken up entirely with giant jugs of milk and my spaghetti sauce was made in my biggest pot. Through those years, week after week, I cooked up immeasurable quantities of soups, stews, and pasta sauces. Friday night dinners were leftovers served smorgasbord style, I laid out on the kitchen counter what was left of the week’s menu and everyone helped themselves. If there was spaghetti sauce in the mix, the kids were in a race to the kitchen because it was first come, first serve.

At that time, I had no idea that the love and attention I gave the making of that sauce would later teach me that the love poured into the food we prepare for our children nourishes them not only when they sit down at the table to eat, but forever after. I have learned the power of that love is so great it can sustain us when our bodies and hearts feel their emptiest, and when we are thousands of miles away from the people we love the most.

My lesson began when I was living in Australia. I was at the train station in Brisbane when Mia called me from Canada. ‘Mom, I need your spaghetti sauce recipe, can you send it to me?” She was living with a few roommates and wanted to make it for them. “Well, I can’t really send it to you right now, maybe when I get back to my place?” “But I want to make it now, can you just tell me what to do?”

“Uh, okay…”. And so there I stood, in the middle of a noisy busy Australian train station, with a finger stuck in one ear and my cell phone pressed hard against the other, explaining to my daughter back in Canada, the importance of sweating the red pepper, onion and garlic, and avoiding tough sausage. With all the noise around me the instructions had to be repeated several times but neither of us became impatient. We just kept on clarifying, repeating, and listening. Eventually my train arrived and so the cooking lesson came to an end. Back in my apartment, long after the short train commute, I still wondered at the smile I could feel on my face.

It was just a couple of months later that Mia called again, for a refresher. This time, I was at a stunning art museum set in lush eucalyptus forest in the New South Wales Australia hinterland. I was looking at a huge painting, a portrait of an indigenous Australian whose face seemed to capture the vastness of the outback that I saw only through his eyes.  

My phone rang, jolting me out of my contemplation. “Hi Mom, have you got a minute? I need your  spaghetti sauce recipe again. I’m finally going to make it for the girls, but I can’t remember all the details.”

I went outside and stood under the eave of a cantilevered deck slung over the greenest valley I’ve ever seen and went over the recipe again, soaking up the sound of my daughter’s voice along with the green life around me. Neither of us hurried to end the sauce making lesson, a batch could have been made in the time we spent discussing the method. The forest was quiet, there was a misty rain, giving us the ease of clear and unencumbered sound. We talked long about the sauce and about how I kept in shape the meatballs I sometimes cooked in it. 

When we next spoke, Mia told me she still hadn’t made the sauce.

My daughter and I were apart a lot over the next few years, and the calls from her to brush up on the details of how to make the sauce were a feature of my travels. She did eventually make her first batch, but she wasn’t very happy with it. “It wasn’t as good as yours”, she said. “It takes time to get it right”, I told her.

I never wrote the recipe out in an email or text, so clarification on the quantity of red pepper or the ratio of herbs always required a phone call. When I asked her how the latest batch turned out, she would usually say something like, “better than last time but still not as good as yours”.

As true storylines can sometimes go, just when I had settled back in Calgary and Mia and I could have made a batch or two of sauce together, she moved one province away. When she moved, she took with her some of her favourite dishes from home and set up her very own kitchen for the first time in her life. And the dish she wanted to cook in that kitchen was my spaghetti sauce. The long distance cooking lessons continued, but our places had reversed.  And that is when I really understood the true meaning of those lessons, and the power of kitchen love.  

Eventually, we were both settled back in Calgary. In earnest, Mia began to work on her own version of the sauce. She no longer needed refreshers, but would let me know when the sauce was on her mind. Sometimes she would call me from the grocery store. “Hi Mom, I’m at Safeway picking up the ingredients for your spaghetti sauce but they don’t have any Spolumbo’s sausage so I don’t know if I’ll make it”, or, “I made your sauce today mom, it’s getting better, but it’s still not as good as yours”.

Every time she made a batch I asked her to save me some so I could taste it, but she would usually tell me it just wasn’t good enough to bother. “You’re being too hard on yourself,” I told her. “You have become a fabulous cook, I have no doubt by now your sauce is amazing”. “It’s getting better”, she would say.

It wasn’t until just a couple of years ago that Mia finally acknowledged that her sauce was “getting to be pretty good”. “Have you ever tried adding a little red wine?” she asked. “Okay, so when do I get to taste it?” Modestly, she told me she wanted to save some of her last batch for me but her husband’s family coveted it so much she wasn’t able to hold any back.

Finally, the day came when she made a batch and tucked some away for me. She called me to tell me this and that she would bring it over later that week. By then, I had heard that she had developed a reputation for great spaghetti sauce and I felt like I was the last person to taste it. I couldn’t wait.

I’m sure I don’t have to tell you her sauce has surpassed mine. It has its’ own unique and scrumptious quality like all such sauces should. Developed through the passage of time, with time’s inevitable courses of loneliness and loss, and abundance and growth, her sauce was simply divine. She poured her heart and soul into it and now that I think of it, I might ask her for a batch for Christmas.