Cook rice according to package instructions. When the rice is finished cooking, heat 1 tablespoon of the canola oil in a large wok over medium heat. Add the onion and carrots and cook until they begin to brown, about 6 minutes. Make a well in the center of the wok, and add the remaining tablespoon…
Rawia Bisharas first book Olives, Lemons & Zafatar is bursting with food memories so vivid you can almost taste the flavors jumping of the pages. Rawia had us at zafatar and once we learned more about her philosophy on food and the culinary traditions that have influenced her cooking we were…
I do enjoy store bought hummus in a pinch but I have been making my own for some time and prefer homemade hummus whenever possible. Homemade hummus is easy to make, and once you have your basic recipe in place, there are so many variations you can create with a little imagination and just a…
For many, spring signifies rebirth and renewal. For me, it also conjures up some really vivid family meals and holiday celebrations. While I’ve never been particularly enthused by the winter holiday season (perhaps it is the summer baby in me that craves sun and green things), I’d…
Combine quinoa and chicken broth in a large saucepan over medium-high heat. Bring to a boil; reduce heat to low, cover and simmer 15 minutes or until liquid is almost completely absorbed. Remove from heat. Add cheese, egg, pepper and salt; stir until cheese has melted. Spoon quinoa mixture into an…
For the Suya Spice Mix: Mix all the ingredients for the spice mix in a bowl. Transfer to an airtight container in a cool, dark place. Store for up to one month. If you have added fresh ingredients, store in the fridge and use it within a week. Season the chicken with salt and pepper. Toss […]
Many of us are on the lookout for ways to live more sustainably and we know the choices we make about our food have a big impact. A growing number of land use and climate change studies show that vegetarian diets are more sustainable than diets relying heavily on meat. When it comes to embracing…
Last week a few of us from Oldways had the great pleasure to join some fellow food and nutrition folks for an intimate celebration in honor of Maria Specks new book, Simply Ancient Grains. Maria is a longtime friend of Oldways, a culinary advisor to our Whole Grains Council and someone we…
Remove the leaves from the stems of the greens and compost or discard the stems. Roughly chop or tear the leaves into bite-sized pieces. In a small bowl, whisk together the soy sauce, red pepper flakes, and sesame oil and set aside. Heat a wok or large, deep skillet over medium-high heat for about…
In a heavy soup pot, heat 1 tablespoon of the oil over medium heat. Add the leek and oregano. Cook, stirring occasionally, until the leeks begin to wilt, about 4 minutes. Add 4 cups of water (or fish or clam broth) and the potatoes. Bring to a boil over high heat. Add the…
Preheat a grill, grill pan, or broiler pan to medium-high heat. Chop the squash into into 1-2 inch pieces. In a medium mixing bowl, crush two of the garlic cloves with the olive oil, and sprinkle of salt and pepper. Add the squash pieces to the bowl, tossing to coat in the…
