"Cheese is one of the great achievements of humankind."
-Harold McGee
Saturday, June 27, 2009
Friday, June 26, 2009
science + history + food = interesting reading
I just started reading an awesome book: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. It is amazing. I'm still on the first section, which talks about milk and dairy products, but it is fascinating. It discusses the scientific principles underlying cooking techniques, such as the formation of ice crystals in ice cream, or the interactions of fat, water, and protein molecules in the formation of butter. And it goes into this detail on pretty much every food there is...it's over 800 pages long. I can't wait to read the whole thing. yeah...I think I am earning my blog title.
Wednesday, June 24, 2009
A fresh start
So after several months of neglect, I have decided to give this blog a new look, and a new theme. I never really liked my old blog title, so I'm trying this one out for size. I will probably mostly post healthy, tasty recipes I've discovered or invented, or other thoughts/info on food and science.
Here is my first recipe. I make this quite frequently and it is delicious, and very healthy. It's good with avocado or sour cream.
Sweet Potato and Black Bean Chili
2 tsp extra virgin olive oil
1 small onion, chopped
1 sweet potato
2 cloves garlic, chopped
1 tbs chili powder (chili seasoning from a packet works well too)
2 tsp cumin
1/4 tsp chipotle
1/8 tsp salt
1 1/3 cups water
1 can black beans, rinsed
1 c canned tomatoes (I use roasted tomatoes with chilies)
2 tsp lime juice
2 tbs chopped cilantro (optional)
1) Heat oil in large sauce pan over medium-high heat. Add onion and potato and cook until onion is softened, about 4 mins.
2) Add garlic, chili powder, cumin, chipotle, and salt
3) Add water, bring to a simmer, cover and cook until potato is tender, 10-12 mins
4) Add beans, tomatoes, and lime juice
5) simmer 4 mins
6) remove from heat, add cilantro
7) top with sliced avocado or sour cream.
8) Enjoy!
note: I do not recommend adding cilantro to the whole pot, but to individual portions. The chili itself keeps well, but the cilantro gets a bit wilted and slimy after refrigeration.
Here is my first recipe. I make this quite frequently and it is delicious, and very healthy. It's good with avocado or sour cream.
Sweet Potato and Black Bean Chili
2 tsp extra virgin olive oil
1 small onion, chopped
1 sweet potato
2 cloves garlic, chopped
1 tbs chili powder (chili seasoning from a packet works well too)
2 tsp cumin
1/4 tsp chipotle
1/8 tsp salt
1 1/3 cups water
1 can black beans, rinsed
1 c canned tomatoes (I use roasted tomatoes with chilies)
2 tsp lime juice
2 tbs chopped cilantro (optional)
1) Heat oil in large sauce pan over medium-high heat. Add onion and potato and cook until onion is softened, about 4 mins.
2) Add garlic, chili powder, cumin, chipotle, and salt
3) Add water, bring to a simmer, cover and cook until potato is tender, 10-12 mins
4) Add beans, tomatoes, and lime juice
5) simmer 4 mins
6) remove from heat, add cilantro
7) top with sliced avocado or sour cream.
8) Enjoy!
note: I do not recommend adding cilantro to the whole pot, but to individual portions. The chili itself keeps well, but the cilantro gets a bit wilted and slimy after refrigeration.
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