Cauliflower has been beautiful lately, so I have been bringing it home with me. It has not always been a favorite of mine. There is something about the texture that reminds me of my old nemeses shoe-leather pork chops, my mother's salmon croquettes, and white turkey and chicken meat. I chew and I chew but they just will not disappear, leaving me with infinitesimally small particles that no amount of milk or water will wash away.
But I like the flavor, something that it took a while for me to discover because I couldn't get past the texture. Over the years I have tried different methods to fix the texture problem, with varied success. The most successful technique, I have found (which is the case with almost all vegetables, by the way), is to roast them. Roasting must break down the cell walls in such a way that the moisture can then penetrate them. No science here and I don't know that I am right, this is just the best way I can come up with to describe my experience.
My early roasting methods were to cut the cauliflower into florets and mix them with olive oil, salt, and pepper, then put them on a baking sheet and roast them at 350 deg. F. for 20 or 30 minutes, until they were soft, but not too soft. Whatever makes them seem dry to me also makes them just kind of deflate when they cook too much, so even if they flavor intensifies with longer roasting, that texture issue comes up again for me. As usual, your mileage may vary.
I have been watching Aarti Party on Food Network TV. Aarti Sequeira was the Season 6 winner of The Next Food Network Star, and specializes in Indian-themed dishes. The twist is that, in addition to Indian cuisine, she also takes American dishes and adds an Indian twist to them. She is chatty and informative, although she is in danger of getting a little too cute - she seems to be developing what I call "The Rachel Ray effect," where the traits that make a female cooking show host so human and accessible get codified and exaggerated to the level of sheer annoyance, and I can no longer watch them. I hope she can get that under control because so far I really like her recipes and her methods and I am actually learning things from watching her show.
On a recent show, she seasoned her roasted cauliflower with a host of Indian spices. It looked so delicious, and seemed like such a "duh - why didn't I think of that?" moment that I had to go out and get a cauliflower right away.
When I made the dish, I didn't use her recipe. I just winged it from what I remembered from the show. Having just now looked at her recipe, I see that I used more spices than she did. Given that some of the reviews mentioned that the spices weren't all that detectable, I suspect mine came out with more flavor.
The yogurt-apple-raisin sauce was an accident. I had the yogurt, but I did not have any citrus in the house. I was going to use the mango chutney I used for the Indian Lamb Chops with Curried Cauliflower and Potatoes, but there was a suspicious looking foam on top when I opened it, so I made a mental note to use it more often and had to throw it away. Then I remembered the unsweetened applesauce for my granola that is always around and thought it might add a nice flavor to the yogurt. It did, but I thought it needed just a little sweet so I added some raisins and a bare teaspoon of brown sugar, thinking it was close to jaggery, an unrefined cane sugar used in Indian cuisine. The good news was that it tasted really good on its own so I figured even if it didn't work with the cauliflower it would be quite tasty as a late-night snack.
To my surprise, and no small relief, it actually worked with the cauliflower. I don't know that I would do it again, and now have a lime in the refrigerator so I can try it with the lime-zested yogurt, but I am quite pleased that I was able to think on my feet, as it were, and come up with a flavor profile that complemented the cauliflower. To me, that is what cooking is all about - finding ways to use what you have to come up with something new, rather than being bound to recipes and stuck if you don't have everything on hand. Would it have been better with the lime or the mango chutney? Possibly. But this worked and I learned something from the process.
If you want to try the yogurt sauce, simply add 1/4 to 1/2 cup of unsweetened applesauce, a handful of raisins, and a teaspoon of brown sugar to a cup of plain yogurt and mix well. And if you don't like how it tastes with cauliflower or other vegetables, you can still enjoy it as a fruited yogurt. I was almost disappointed that it did work with the cauliflower; I had started to look forward to a nice bowl of fruity yogurt at the end of the day.
I just played it by ear with the amounts and kinds of spices I used. You should feel free to do the same.
CURRIED ROASTED CAULIFLOWER
1 head cauliflower, cut into 2-inch florets
1-2 Tbsp grapeseed or canola oil
1 tsp coriander
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cardamom
1/4 tsp cinnamon
salt and freshly ground black pepper to taste
Combine all ingredients and mix to make sure all of the florets are well coated with the oil and spices. Spread out on a baking dish lined with aluminum foil or parchment paper.
Bake in a 350 deg. F. oven for 20 to 30 minutes, until the spices have darkened and the florets are soft.
adapted from a recipe by Aarti Sequeira's Food Network.
Happy Fat Tuesday, y'all! In my quest to post for the upcoming holidays - St. Patrick's Day, Purim, Easter and Passover - Mardi Gras kind of slipped up on me and I didn't realize until last week that I hadn't come up with anything for that. But I got busy and found something a little unusual, at least to me, but definitely New Orleans.
I thought about making a King's cake, and I definitely will some day, but for this post I wanted to find something a little more unusual, something different from what I normally associate with New Orleans and Mardi Gras. No jambalaya-gumbo-ettouffee or red-beans-and rice for me.
But I was also a little pressed for time, so I did a quick internet search, determined to avoid the usual suspects. Which is how my eye was caught by sweet potato pone, something with which I was completely unfamiliar. I knew corn pone, but what was this sweet potato pone?
According to Judy Walker of the Times-Picayne, sweet potato pone is the same thing as pain patate, which street vendors used to sell in the early 1900s. Today it can be found at Jazz Fest. It has been described as a dense pudding and nothing like the quick breads that I am used to thinking of as pone. It is classified as both a side and a dessert, which intrigued my sweet tooth. And the spices used in it are similar to the spices I've been using lately, what with all of the ginger snaps and molasses cookies I have been making.
I decided that would be my Mardi Gras dish. I already had everything on hand except for the sweet potatoes, but a quick trip to the grocery store fixed that. It was a little bit of a challenge to grate the sweet potatoes, and I think the recipe I used had too little, but I don't know if it would have the same consistency if I used the food processor. Never having had it before, I also wasn't sure how it was supposed to turn out, so I have no idea of whether or not what I ended up with is how it is supposed to be.
But it was delicious. Sweet, yes, but the texture and the taste of the grated sweet potato helped counter the sweetness. I believe I mentioned that I think the recipe I used did not call for the right amount of potatoes. That is reinforced by the fact that I found the same recipe elsewhere online (attributed to the same source), that called for twice the amount, which matched the 2 extra-large potatoes it said should equal the amount. So I am going to reflect that amount in the recipe even though that's not what I made. As good as mine was, I think it would have been twice as good with twice the amount of sweet potatoes.
As with many recipes I find, especially online, this one needs a little tweaking. But it is worth it as a special treat for a special meal. It made the perfect side for braised pork chops and mustard greens. I used the juice from the orange I zested for the pone to braise the chops. They were delicious. No dessert necessary.Home Cookin Chapter: Beans and Vegetables
SWEET POTATO PONE / PAIN PATATE
1/2 cup butter, softened
1/3 cup brown sugar
3 eggs, well beaten
4 cups peeled, grated sweet potatoes (two extra large)
1/2 cup milk
1/4 cup molasses
Zest of1/2 orange
Zest of 1 lemon
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
1/8 tsp ground cardomom
1/8 tsp ground cloves
1/2 (or more) tsp black pepper
Preheat the oven to 325 deg. F.
Cream the butter and sugar together. Beat in the eggs.
Add the sweet potatoes, milk and spices and mix well. Stir in the molasses and orange and lemon zests.
Bake for 1 hour and 30 minutes, or until browned and crisp on top.
from http://www.nola.com/food/index.ssf/2011/02/sweet_potato_pone_is_the_same.html
Exported from Home Cookin 6.46 (www.mountain-software.com)
This time it's Skippy Reduced-Fat Peanut Butter. Is there anyone who still believes that big food conglomerates have our best interests and safety at heart? Seriously?
When I was very young, I only remember there being two kinds of cookies in the house, if you don't count graham crackers. I'm not sure where graham crackers fit into the spectrum of cracker/cookie/dessert. They were sweet, it's true, but they were always served to me in a bowl with milk, for breakfast. Your mileage may vary, of course.
So not counting graham crackers, the first cookie I remember eating was the ubiquitous vanilla wafer. I have a memory of sitting at the kitchen table with my great aunt Lil, a small pile of vanilla wafers in front of me.
"Hey," my aunt said, "Do you want half moon cookies?"
"What are those?" I asked.
"If you say you want them, then I'll show you," she said.
Intrigued, I said ok. After which she promptly grabbed all of my cookies and took a bite out of each one, leaving a pile of "half moon" uneaten halves for me to consume. Ewwwww, gross. And she wouldn't let me get more. And since I didn't want to eat her sloppy seconds, she ate them.
I'm sure that was supposed to be some kind of lesson for me, but all I learned was never say yes to anything offered to me by my aunt (this was not the only "lesson" she taught me).
The next cookie I remember tasting was a ginger snap. They were one of the few cookies my mother liked, so they were often in the house. It was bigger and looked much more interesting than the vanilla wafers, and it had a sharp sweet smell, so I was intrigued enough to take a bite.
And it was good, but it also had a sharp hot afterbite, for which I did not care at all. It was actually even more disappointing than being cheated out of my vanilla wafers, because they actually tasted good before that hot spicy kickback.
Fast forward to the year before last, when I made graham crackers. They were so successful and so good (you really should give them a try - they are SO much better than store bought, and much healthier too) that I started to wonder what other childhood delights I could try to make from scratch. I don't know why ginger snaps was the first thing that came to mind, but there you have it.
And in the intervening years between now and that first ginger snap I tasted, I have come to enjoy ginger in all of its forms, including that sharp hot after-kick that I now love. But the last time I had the store-bought version, it tasted off to me. Almost all ready-made products taste off to me now. It's like all I can taste are the things that are added to make them shelf stable. So I decided that I would tackle ginger snaps at some point.
This past Christmas I was at my brother's house and the subject came up. I don't know exactly how or why, but I mentioned that I planned to make ginger snaps in the near future. And then, when my brother and I went out to visit my other brother and his family, we came home to a lovely spicy aroma, and darned if my sister-in-law hadn't gone online, found a recipe, and made them herself!
She actually found two recipes, one that called for shortening (which we are all trying to avoid), and the other calling for oil. The first recipe she used was the one with the shortening, and I have to say that they were quite delicious. They had that same sweet spicy taste that ended with the gingery bite at the end. But they have shortening in them, and she wanted to try the recipe that calls for oil to see if the cookies would be as good as the first batch.
And everyone agreed that they had the better texture, but they did not taste as gingery. For a good reason - they had less ginger and more other spices in them so the flavor was diluted. But they were all good, and disappeared quite quickly with five-plus people around to help.
When I got home, I decided to do my own experiment. I knew I did not want to use shortening, so I decided to do a test between the oil version and substituting butter for shortening in that version. In both versions, however, I decided to stick to the version that used more ginger.
For the first version, I used butter. I wasn't sure whether or not it would work, because butter makes the cookie spread out more, and it makes it crispier. Ginger snaps have a slightly chewy texture that I didn't want to lose. And I had read in several places that you should not use butter with ginger snaps, for the reason listed above, but I am determined not to use shortening.
I took the cookies to work with me and they disappeared quickly. Everyone liked them - a lot. But I was still interested to see the difference between the butter version and the oil version.
This is the oil version. (The butter version is pictured up at the top.) To me, they look more the way ginger snaps should look. The sugar stands out more because I used the sugar with which I had coated the Glazed Lemon Poppyseed Hearts so it was already a little clumped together, but what I really liked was the way the tops had cracked, which is what makes a ginger snap a ginger snap, in my opinion. I also liked the taste and the texture of these a little more - they were a little more chewy and less crisp than the butter version, which more closely resembled what I think of when I think of ginger snaps.
But when I took these to work, while everyone said they were good, the overwhelming response was that the butter version was hands down the better cookie - light, thin, and crispy, as well as full of ginger flavor.
In all honesty, I think both versions work, and are quite tasty and full of that wonderful gingery goodness. But if you're not sure which one you would like, make both give and them to your friends for a taste test. It's a win-win no matter which one they like better.Home Cookin Chapter: Cookies
GINGER SNAPS
For crispy, thin snaps: 3/4 cup butter, softened
For thicker, chewier snaps: 3/4 cup vegetable oil
1 cup white sugar, plus 1/2 cup separate for decoration
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 Tbsp ground ginger
Preheat oven to 35 deg. F. Cover two cookie sheets with parchment
paper.
In a large bowl, cream the butter and sugar, then add the egg. Beat until the mixture is light and fluffy. Add the molasses.
Combine the flour, baking soda, salt, cinnamon and ginger. Add it to the butter, sugar and egg mixture and stir until everything is well combined.
Roll the dough into one-inch balls. Dip the tops into the remaining half-cup of sugar and then place on the baking sheet 2 inches apart.
Bake for 10-12 minutes, turning the pans around halfway through baking. Place the cookies on a wire rack and let them cool completely.
Makes approximately 4 dozen cookies.
adapted from several recipes found online
Exported from Home Cookin 6.46 (www.mountain-software.com)
Saturday I was in a bit of a quandary. I had all of the fixings for pizza, including tomato sauce that really needed to be used sooner rather than later, but I haven't made pasta in a while and I really wanted pasta.
So why not use all of those pizza fixings with pasta? I couldn't think of any reason why it wouldn't work, so pasta won. I whipped up a batch and got to work on the sauce.
I chopped up garlic and onions and sauteed them in olive oil. Then I added a tablespoon of tomato paste from the freezer (once I open a can, if I'm not going to use it all I divide it up by the tablespoon and freeze the individual portions on a sheet of wax paper. Once they're frozen I cut up the wax paper, wrap it around each piece, and throw it all into a freezer bag so I can use it in the amounts that I want. I used to just use the whole can regardless of what the recipe stated, but when I was on a budget I got in the habit of doing this and it sure comes in handy. Wow - this parenthetical aside is actually longer than this paragraph is going to be!) and let it melt and start to brown in the pan.
Once the tomato paste was browned and the onions and garlic were soft, I added the tomato sauce and my pizza spices - two parts dried thyme and oregano to one part dried thyme. I add just a little bit of salt because I was planning to add green olives and I didn't want it to be too salty.
I added a little water to thin out the sauce and lowered the heat to a simmer while I cut up some frozen artichoke hearts and the olives. I added those when the sauce had simmered for a while and was ready. The artichoke hearts were still a little frozen so they thinned out the sauce some.
While it was thickening up again, I cooked the pasta. When it was ready I added chopped fresh parsley to the sauce and then I plated the pasta, sprinkled grated mozzarella over it, then spooned the sauce over the cheese. I added more mozzarella and some grated Parmagiano Reggiano, and then I sprinkled more parsley for garnish
Overall, the dish was a success, which is not really a surprise considering the ingredients.
What was a surprise was how well the pasta worked. I have been trying to re-incorporate more whole wheat into my life, and I decided that this was the time for me to start incorporating it into my pasta. I started with one-third white whole wheat to two-thirds all-purpose flour. White whole wheat comes from a different kind of wheat than the kind of whole wheat flour I am used to using, which comes from a red wheat. The white whole wheat is more delicate than the red whole wheat and the bran isn't as noticeable, so it doesn't break the structure of the gluten as much. It works more like all-purpose flour but it is sturdier.
And I have to say that I liked the flavor of the pasta with the white whole wheat more than the pasta made only with the all-purpose flour. I was afraid it would be harder to roll out, but it was about the same. Surprisingly, it was easier to cut and unroll than the all-purpose pasta was.
I have also started making all of my pasta in the food processor. It's faster and easier to clean up than mounding up the flour, making the well, dropping in the eggs and salt and mixing it up on the counter. Don't get me wrong - I'm glad I know how to do it and it helped me to get familiar with how the dough should feel, but it's a little easier on the shoulders and elbows to do the initial work in the processor.
All in all, a rousing success. I plan to keep raising the ratio of white whole wheat to all-purpose flour, but if you are just getting started and want to take it slowly like I did, here is how you start.WHITE WHOLE WHEAT PASTA
Makes 1/2 lb.
1/2 cup white whole wheat flour
1 cup all-purpose flour, separated
1/4 tsp kosher salt
2 eggs
Place the white whole wheat flour and 1/2 a cup of the all-purpose flour in the bowl of a food processor. Add the salt and pulse a few times to mix the ingredients together.
Add the eggs and pulse a few times, until the dough starts to come together. At this point it should still be sticky. Add the rest of the flour, about a third at a time, stopping when the dough is still tacky to the touch. Empty the dough onto a floured work surface. Knead until smooth and elastic, about ten minutes. Wrap in plastic and let rest for 20-30 minutes.
Roll out the pasta until it is about 1/16-inch thick. Cut it into the desired shape (instructions for cutting into noodles here) and cook it in salted boiling water for 3 minutes. You can either add it to the pan with the sauce, or put the sauce on after it is plated. Or, if you want to cook the cut pasta later, make sure it is well coated with flour and put it in a plastic bag, where you can store it in the refrigerator for a day or two or the freezer for a few months.
I haven't really been in a blogging mood the past few days, but I have been cooking up a storm, including another round of FENI master classes that have once again inspired me (and wore me out, but in a good way).
I expect to be posting again soon; I am hoping before the week is out, but next week for sure.
In the meantime, you might be interested in this article of Mark Bittman's in last weeks NYT regarding GMOs.
I'm still not sure how I feel about genetically modified foods, but I do believe we have the right to know what we are eating. I was especially gratified to see the article link to this site that lists companies who are participating in the Non-GMO movement and have made the commitment to not use GMOs (to the best of their knowledge, I guess - the insidious thing about this issue is that once they are introduced, it is impossible to completely monitor them). Most of the brands that I buy are on that list.
And to learn more about how to get GMOs out of your diet, check out this online article from Urban Garden Magazine.
Brave New World, we are here!
The third time is the charm. At least the most charming this dish is ever going to get, I guess. It's the return of the infamous Brown Rice with Curried Lentils, but with a twist.
The twist is not evident, at least not in the photo, but it's a little more visible in the flesh, so to speak. And if you click on the picture, enlarge it, and look closely enough, you can just make out the little bits of red from the stems of the Swiss chard. The Swiss chard has been looking quite lovely at the store, so I have been bringing it home with me on a somewhat regular basis.
I have been on a baking kick these past few months - cookies, pizza, bread, and cakes. Some of it you've seen, some you will see soon. Because of that, my healthy eating has been suffering somewhat, and I haven't been as creative in that area as I usually am. I am also in a mood for comfort foods, or at least familiar foods, so I am making a lot of dishes about which I have already posted, and I don't think there's much need for me to re-post a recipe, even if I have made changes.
But there are a few things about this recipe that prompted me both to make it, and to write about it again. The first is that it is a really tasty recipe, even though it really does not photograph well. In all honesty, it doesn't look all that great in person (although it is not nearly as bad as the photo), but it is really delicious and quite good for you, what with the brown rice and lentils and spinach and all.
The next reason is that Swiss chard makes an excellent substitution for the spinach, and adds much needed color. You can use the same recipe, just separate the leafy part of the chard from the stems, chop up the stems and saute them along with with the onion and celery, and then add the leaves when you would add the spinach. It's as good as, if not better than, the spinach.
Third reason: even though the spices seem more appropriate to Indian food, the base is very similar to a Middle Eastern dish called Mujadara, and someone on a news group suggested making it in honor of Egypt's new-found voyage towards democracy. Mujadara is basically rice cooked with lentils and topped with caramelized onions (which has just given me A VERY GOOD IDEA for this dish!). I already make a version of it called Imjadara (Which I posted about here), that uses bulgur and which I absolutely love.
The final reason I am posting about this dish again is more because of the posting than the dish itself. Specifically, it revolves around attribution and plagiarism. When I first wrote about this recipe, I had just stumbled across a website that had over 200,000 recipes posted on it, from all over the world. It was a wonderful database. You could search by location or by ingredient. I found several good recipes there, and posted about a few. I was very careful to attribute the site, as I try to reference all of my sources.
And then I found a recipe that seemed awfully familiar to me. I no longer remember what it was, but at the time I went to the copy of the recipe that I had and it was, indeed, identical. I'm a little chagrined that I hadn't thought about this sooner, but I began to wonder from exactly where this web site was getting its recipes. I went back to the recipe and saw no reference whatsoever as to the original source. Then I started noticing that the wording of a lot of the recipes was personal, and chatty, and that maybe they were coming from different places. And it started to look like maybe this site was just pulling recipes from all over the internet without indicating their source.
So I sent them an email asking them where they got their recipes. I never heard back. So I stopped using them, and I stopped citing them. (It looks like they are no longer around, so maybe I'm not the only one who finally noticed what they were doing.) And eventually forgot about it.
Until I decided to make this recipe again, and saw that the only source of which I knew was the site where I had originally found it. So I did a little searching on the internet and discovered that the recipe actually came from a book called Pilaf, Risotto, and Other Ways with Rice by Sada Fretz (Little Brown, 1995). I think it is out of print, although I did find used copies available at Alibris and other websites.
It's a small thing, but I feel a little better.
Valentine's Day is just around the corner. If you are looking for something different to make this year, try these Glazed Lemon Poppy Seed Hearts. They are sweet, crispy, and delicate, with just the slightest hint of lemon, and they absolutely melt in your mouth. They are a little time-consuming, but what better way to show your love than with just a little more labor than usual? And these are well worth the extra effort. As much as I love chocolate, these make a nice little surprise of a difference.
These are the fourth cookies I have made from Tish Boyle's The Good Cookie. I have to say, I am really liking this cookbook.
So do something different this year from the usual chocolate. You won't go wrong with these.Home Cookin Chapter: Cookies
GLAZED LEMON POPPY SEED HEARTSmakes 3 dozen cookies
For the cookies:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 Tbsp finely grated lemon zest
3/4 tsp lemon extract
1/2 tsp vanilla extract
1/8 tsp ground cardamom
pinch of salt
2 cups all-purpose flour
1/3 cup poppy seeds
For the candied lemon garnish:
1 lemon
1 cup granulated sugar, divided
1/3 cup water
For the glaze:
1 cup sifted confectioners' sugar
1 Tbsp unsalted butter, softened
3 Tbsp heavy cream
1 tsp vanilla extract
pInch of salt
Cream the butter and sugar (on medium speed if using a hand or stand mixer) for about 1 minute, until combined. Add the egg yolk, lemon zest, vanilla and lemon extracts, cardamom, and salt and mix until
combined. Add the flour and the poppy seeds and mix until combined. Turn the dough onto plastic wrap and pat it into a rectanble. Wrap and refrigerate the dough for no less than one hour and no mor than three days. (The dough can also be frozen at this point for later use.)
While the dough is chiling, make the garnish. Peel the zest off the lemon lengthwise into strips. Slice them thinly crosswise. Combine 2/3 of a cup of the sugar and the water in a small heavy saucepan and
bring to a boil. Place the remaining 1/3 cup sugar in a small bowl and set aside. Add the lemon strips and boil them for three minutes. Remove the peels with a slotted spoon and toss with the reserved sguar until coated. Transfer them to a plate and let them dry for at least 30 minutes. Transfer them to a sieve and shake out the excess sugar.
For the glaze, place all of the ingredients into a medium bowl and mix until just combined, about 30 minutes. Cover the surface with plastic wrap and leave at room temperature until ready to use.
Preheat the oven to 350 deg. F. and place the racks near the center. Line two baking sheets with parchment paper.
Divide the dough in half. Roll out one half on a lightly floured work surface to a 3/16-inch thickness. Using a 2-1/2-inch heart-shaped cutter (or any cutter of a similar size), cut out as many cookies from the dough as possible and place them on the prepared baking sheets about 1 inch apart. Reroll the scraps of dough and cut out more hearts, continuing until the dough is used. Repeat with the second
half of dough.
Bake the cookies for 14 t 16 minutes, until they are pale brown around the edges. Turn the pans and switch their positions halfway through. Place the baking sheets on wire racks. Glaze the cookies while they are hot.
Spread a teaspoon of the glaze evenly over each cookie, and then garnish with a piece of the candied lemon peel. Transfer the cookies to the wire rack and let them cool completely.
Store in an airtight container at room temperature for up to 5 days.
from The Good Cookie: Over 250 Delicious Recipes, from Simple to Sublime, by Tish Boyle (John Wiley & Sons, Inc., 2002).
Exported from Home Cookin 6.46 (www.mountain-software.com)
Cauliflower has been beautiful lately, so I have been bringing it home with me. It has not always been a favorite of mine. There is something about the texture that reminds me of my old nemeses shoe-leather pork chops, my mother's salmon croquettes, and white turkey and chicken meat. I chew and I chew but they just will not disappear, leaving me with infinitesimally small particles that no amount of milk or water will wash away.
On a recent show, she seasoned her roasted cauliflower with a host of Indian spices. It looked so delicious, and seemed like such a "duh - why didn't I think of that?" moment that I had to go out and get a cauliflower right away.
