It will not have escaped many people that this weekend is Super Bowl Sunday. I know it is about the culmination of many months of blood, sweat and tears – and that’s just the fans – but there is also a whole lot of eating going on. According to this article, Super Bowl Sunday is the second biggest day of food consumption in the US. This annual fixture is beaten only by the holiday for which Lycra was created – Thanksgiving. Continue reading
Imagine flaky pastry, crispy and buttery. Now imagine it enveloping spiced minced lamb, juicy and dripping. Well, you’re not getting that today. But don’t be too disappointed because I’ve got something just as good, but a bit healthier. Naturally. Continue reading
My Rachel, the ‘pop picker’ for food to glow, is smack in the middle of exams. And what does a teen with a heavy diet of exams need? Yup, home cooking. They may want crisps and chocolate and those horrid, blue caffeine-loaded drinks, but we know – and they do too – that good food, in steady doses, is what brain and body need under stress. And a three-hour paper on teleological ethics (nah, me neither) sounds pretty stressful to me. Continue reading
This simple pasta, black bean and butternut squash dish is something that I have been making off and on for over 25 years. I’m not sure where I first got the idea, but as it has stood the test of time I thought I might share it. There is little skill involved, just a willingness to chop a few things, roast one or two and toss them together. No sauces, no tricky timings – it is pretty easy. And really rather nice, as things involving pasta tend to be. Continue reading
Week in and week out during the winter months some of us find a curious addition to our delivered or CSA vegetable box. Nestled in amongst the common-as-muck dirty potatoes and carrots, under a canopy of cabbage and kale, lurks a mystery vegetable. Knobbly or smooth, these baseball-sized ghostly green or imperiously purple orbs offer a dilemma to many: what are these things, and what the heck do I do with them. Most likely they are kohlrabi. And they are delicious. Continue reading
When people think of gardening for produce, they often think of planting tomatoes, root crops, and maybe some fruits. If they ever do plant flower gardens, they’re often just for decoration, to be able to have fresh flowers for the living room vase. What people often forget, however, is that there are certain types of flowers that can be grown in your garden and make for a stunning salad.
The Home Cooking section of About.com has some great guidelines for choosing what flowers to grow and put in your dishes. Blogging for M&S, Jules Gilbert notes that “It’s not just rose, lavender and elderflower that can have culinary uses – other edible flowers, ranging in colour and flavour, from the peppery nasturtiums to the fresh, cucumber-like borage and the sweet, heady perfume of violas can also make magical ingredients.”
Of course, the beauty of growing your own flowers lies in knowing what chemicals go into them exactly. A good rule of thumb is to only eat flowers that you recognize and know to be safe and free of pesticides – and to only eat the petals.
Now don’t get overexcited and just go planting flowers willy-nilly. Decide what you’d like to use the flowers for, and go from there. WikiHow has a really nice guide detailing what flowers are used for what dishes, but here are some flowers that you should have no trouble starting with:
Lavender are perhaps the most famous edible flower, lavender is often used as a garnish and to add a distinct aroma to tea, cookies, and ice cream. I have used lavender in a number of recipes, including this one for Peach, Honey and Lavender Tart.
Rose Petals are often thought of as mere garnish, but the flavor is often infused in butter, ice cream, and jellies. And of course fresh and dried rose petals are added to a number of North African and Indian recipes.
Chive blossoms will add a light, onion flavor to dishes that they are added to, while garlic blossoms will infuse a garlicky aroma to any dish. These are useful for when you want to limit the onion and garlic in your dish to a soft fragrance. I grow chives in my garden and use them not only as a garnish but as a subtle flavouring for things like omelettes and salad dressing.
Carnations are very pretty flowers that work extremely well in salads and has a flavor reminiscent of nutmeg.
Nasturtiums work extremely well in salads, especially leafy greens ones. And we can pickle the seed pods to make what is known as “poor man’s caper’s” – more free food!
Adding flowers to your dishes is a great way to add a touch of sophistication to an otherwise bland dish. Just remember to eat flowers in moderation, especially if you’ve never had them before!
This has been a Guest Post.
For the most part my digestion does not cope well with fried food. “Does not cope well” is a euphemism by the way. There are exceptions though.
Although it is eye-searingly bright here in Edinburgh, the temperature has dropped and I have treated myself to a morning of central heating. I don’t usually keep the heat on for myself (even though the cats stand by the gas fire with pleading, unblinking eyes) but I have got so used to the ‘balmy’, ‘warm’ upper 40s/low 50sF of the past few weeks that I have tripped the switch and am currently basking in its invisible glow.
Elsewhere in the UK towns and villages are submerged under flood waters, and further afield there is the horrendous sounding polar vortex sucking heat from air and life from an economy. So, if there is any time of year when we really need good healthy, energy-giving food to cheer us up, it is dark, frigid apologetic January. Though we tend to think of January as a barren month for food, or one legitimately given up to slow cooking, much of its frosty offerings are of the healthy and fresh kind. Continue reading
Please forgive the tortuous title-mangling of a beloved Dr Seuss tale. I really couldn’t help it. There is no actual person named Pam involved in this easy recipe.
I refer of course to the proprietary eponym for a US non-stick cooking spray. Which you don’t even have to use. But still… At least my Dad might appreciate my ‘humour’ (cue Dad writing in with approval).
I hope you don’t mind this simple little soup popping into your inbox or feed. I realise that other food bloggers are posting elaborate year-end round ups of their best recipes, and laying out plans for improving blog and blogger. I wish I had got around to the former, to be honest. I will however be making some changes here on food to glow (and probably on myself too). But like most things with me – to paraphrase Loyd Grossman – they have to be deliberated, cogitated and finally digested before coming to fruition. Watch this space. But not too closely: you may be waiting awhile. Continue reading