I love Middle Eastern flavors, and couscous is a classic vehicle for carrying richly flavored foods, such as dishes of chickpeas. If you do decide to use this as a side dish to some spicy skewers, try adding a yogurt and cucumber sauce, too.
Couscous With Chickpeas, Fennel, and Olives
1 large fennel bulb, trimmed and … Read more
I just found out about hemp hearts—raw, shelled, hemp seeds) this evening when I came upon a series of hemp tabouli recipes on Twitter.
Intrigued, I began reading about the Manitoba Harvest organic hemp seeds and found they:
- Have zero net carbs
- Are non-GMO project verified /and/ organic
- Contain more protein and omegas and less carbs than the same serving
… Read more
Wild rice is wonderful with game, and in pilafs, casseroles, stuffings, salads and soups. It’s not a true rice but rather the seed of an aquatic grass that still grows wild in the Great Lakes region of the United States. Wild rice can be mixed with short-grain brown rice, which will add a contrasting texture, color, and flavor.
I … Read more
I love making risotto. The slow process of adding hot, aromatic, stock to the cooking rice and watching the rice plump up and release its starches into creaminess is beautiful.
Last night, my sweetie brought home a bunch of very expensive winter asparagus. It’s really pumpkin weather, but still, what to do with this wonderful largesse?
Risotto seemed both warming … Read more