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Category Archives: chile pepper
Simple Things: Chipotle-Ranch Bean Dip
I love to cook (um… obviously). For me, cooking is a relaxing, creative outlet, and one of my favorite ways to end a busy work day. While following an anti-inflammatory diet keeps me energetic and pain-free most of the time, I … Continue reading
Mini Farinata Cups (GF/DF/V)
Farinata, made from a batter of seasoned chickpea flour and water and cooked in a generously oiled cast-iron skillet, has a texture somewhere between polenta and flatbread. In France and Italy, it is traditionally baked thin, until crisp at the … Continue reading
Anti-Inflammatory Hot & Sour Soup (Gluten-Free, Dairy-Free)
Hot and sour soup is one of those dishes that makes me feel, keenly, that food truly is medicine. The first time I tasted this soup as a kid, I was put off by its viscosity and potent tang. By … Continue reading
Campfire Cooking on a Gluten-Free, Anti-Inflammatory Diet
At first, packing a gluten-free, anti-inflammatory camp pantry for a week-long camping trip in Minnesota seemed a bit daunting. Then I really thought about it, and realized that a lot of what we eat translates fairly well to cooking over … Continue reading
Posted in alliums (garlic/onions), Anti-Inflammatory Ingredients, Breakfast, Camping, chile pepper, coconut oil (virgin/ unrefined), cruciferous vegetables, Dairy-free, dark chocolate (70% cocoa or more), Domestic, Entrees, Events, fruit, Gluten-free, legumes, monounsaturated oils, nuts, seeds, Snacks, spices, Travel, Vegan, Vegetarian 2 Comments
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 2 Comments
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
Trinbagonian Peppersauce & the Chile Pepper Conundrum
This recipe is my take on the ubiquitous peppersauce that turns up the gastronomic piquancy in Trinidad and Tobago cuisine. It’s ridiculously easy to make, and bestows a complex flavor (not just heat) to a wide range of dishes. The … Continue reading
Vegetable Pelau (Gluten-Free/Vegan)
You might have thought I’m finally over Trinidad & Tobago… but that’s actually not likely to happen any time soon. Inspired by our visit, the Midwestern Gentleman and I are still spicing up our home cooking with the flavors of … Continue reading
Traditional Trinidadian Home Cooking (Gluten-Free!)
If you follow a gluten-free diet and are traveling to the lovely sister-islands nation of Trinidad & Tobago, then you need an Aunty Arlene. In fact, even if gluten poses you no risk, you should still hope to experience such … Continue reading
Anti-Inflammatory Purple Velvet Soup (GF, DF, V)
As you may already have guessed, the Midwestern Gentleman and I call this soup “purple velvet” for its deep purple color and its velvety texture. It’s startlingly pretty, with a reddish-violet vibrancy when freshly cooked that deepens to a more … Continue reading