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Monthly Archives: May 2013
Lime Salt & Simple Snacking (GF/DF/V)
Flavored salts are simple to make and add easy pizazz to any dish. Last fall, when the Midwestern Gentleman and I harvested our herb garden, I put up several jars of herb salts: lemon balm salt; thyme salt; and a … Continue reading
Posted in Anti-Inflammatory Ingredients, chile pepper, citrus, Gluten-free, herbs, Nut-free, Recipes, Snacks, spices, Vegan, Vegetarian
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Coocoo
Since our visit to Trinidad and Tobago in January, coocoo now claims a regular spot in our menu rotation. This Trini version of polenta is traditionally served as a starchy side with fish. I enjoyed it in Tobago as a … Continue reading
One Year Anniversary: Looking Backwards and Forwards
What IF…? Gourmet celebrates its first anniversary this week. It has been a transformative year, and I am grateful for all the positive changes in my health that have resulted from following an anti-inflammatory eating plan and a sustainable exercise … Continue reading
Ginger-Madeira Poached Chicken Thighs (GF/DF)
I’ve been making a variation of this tender, flavorful chicken since I was a child; it is one of the first entrees I ever learned to cook by myself. Made with organic, free range, antibiotic and hormone-free chicken, it is … Continue reading
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