We try to make as much of our own food as we can, including starting last some Fall to make some of our own staple items, like my own mustard, salad dressings, butter substitutes and more. I love knowing each specific ingredient in everything we use. So it…
Ediflora
I used dried and reconstituted shiitake and maitake mushrooms about 1/2 cup each 1 can water chestnuts 1 Tbsp low-sodium soy sauce 1 Tbsp sliced lemongrass 1 Tbsp minced ginger 1 Tbsp sweet pickle relish 1/2 cup cooked green lentils (i had them on hand and threw them…
We had a delicious barley soup the other day at The Chicago Diner that I hadn’t been able to stop thinking about. This was my attempt at that soup with what we have on hand. 1 1/2 cups reconstituted dried maitake mushrooms, chopped 2 small carrots, sliced thin…
Out running errands again today (do you see a theme here) and took hubby along Devon Ave on the north side of Chicago, where, as it approaches Western, there are a lot of South Asian businesses. It’s a really unique few blocks. I’d read about an Indian place that…
“Eat food. Not too much. Mostly plants.” – Michael Pollan