Every once in a while something magical happens because of my blogging (and it’s why I keep at it). This time, I was looking at the comments from one of the blogs from my time in Australia and I noticed an offer I couldn’t refuse: an offer for “Nana’s Damper and Dip” from an Aboriginal woman.
Tag Archives | side dish
How to Make Your Own Kimchi
by guest blogger Robyn Jasko. Kimchi, the fiery Korean cousin of sauerkraut, is all the rage these days, showing up at your favorite health food stores and supermarkets, with jars of bright red fermented cabbage lining the shelves. This Korean superfood has been a cultural staple for generations—and for good reason: Kimchi is packed with healthy probiotics, enzymes, vitamins, and beneficial bacteria.
Roasted Cauliflower with (or without) Tahini Dressing
Cauliflower is one of those vegetables that you know you should eat all the time, but sometimes it’s hard to make it yummy enough to want to eat often. One of my favorite cauliflower recipes is a Middle Eastern dish called “arnabit,” which is basically cauliflower roasted until it’s brown and crispy with a seriously garlicky tahini dressing on top.
Eve’s Hummus
I know I’ve done something right as a mom when my 15-year-old tries multiple times to make her own version of hummus just the way she likes it, and keeps on trying until she gets it just right. Once she did, she wrote it down in my recipe notebook! And now I get to share it with you.
Broccoli Cheese Puffs from Scratch
I woke up on Super Bowl Sunday thinking about broccoli cheese puffs. I had cooked a head of broccoli the night before and had leftovers. Thought it would be fun to start the day with some canapés! These are so easy you can actually make them for a party and it’s no big deal. They’ll be gone in a flash.
How to Make Your Own Sauerkraut
by guest blogger Robyn Jasko. If you’ve never had fresh fermented sauerkraut, you are really missing out. Unlike the cooked sauerkraut you get at the grocery store, which is soft and mushy, raw fermented sauerkraut has a crunchy bite that tastes delicious and is filled with probiotics, enzymes, vitamins, minerals, and digestive enzymes that work to break down your food, supporting the absorption of vitamins and minerals.
Nana’s Kugel
No matter who makes it or how, it never tastes the same or looks the same, but somehow, it has the essence of Nana’s kitchen and our childhood in every bite. Some of my sisters try to make it low in fat. I always try to make it high in fat. You can make it vegetarian, but I think it’s best with real chicken broth. But the great thing about this recipe is that it’s hard to screw it up and easy to personalize.
Pickled Pepper Cabbage
I’ve been thinking about trying to make Pickled Pepper Cabbage for years. It used to be easy to buy premade in these parts, and now…not so much. And every once in a while, I get a hankering. Then I went to an awesome dinner out in a Pennsylvania field and sat next to a man named Craig Koller. He promised to send me his mother’s recipe and he did.
Scratch
Raised on America’s first organic farm, Scratch author Maria Rodale learned how to make everyday favorites from, yes, scratch — the way you remember them; the way they turn out best.
Order NowOrganic Manifesto
Drawing on findings from leading health researchers as well as conversations with both chemical and organic farmers from coast to coast, Maria Rodale irrefutably outlines the unacceptably high cost of chemical farming on our health and our environment.
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