Category Archives: medicine

Spanish Tortilla Tapas Spinoff

Here’s the audio podcast of last night’s meal: a Spanish tortilla tapas spinoff

Spanish Tortilla, tapas

flickr link to pics of the Spanish Tortillas Tapas spinoff in the making

I went through the whole process of making a Spanish tortilla, except without the added egg & milk mixture at the end. I ate it instead in bites together with pasta.

roasting_sweet_bell_peppers

roasting_sweet_bell_peppers

dish_before_tuna_cheese_peppsers

dish_before_tuna_cheese_peppsers

final_dish Spanish tortilla without the egg with walnuts, sharp cheddar, cream cheese, tuna and peppers

final_dish Spanish tortilla without the egg with walnuts, sharp cheddar, cream cheese, tuna and peppers

I added to the sliced potatoes, onion, garlic, cayenne pepper, (ground pepper and sea salt to every new layer added), fresh mushrooms, fresh chopped tomato. And finally after flipping the whole layered potato dish, I added walnuts, a can of tuna, chopped sharp cheddar cheese, spoons of Greek cream cheese yogurt, and topped it with the roasted yellow, red and orange sweet peppers.

I ate the meal with my garlic toast, in which the bread soaked up the excess tomato juice, added chopped garlic, roasted, then poured olive oil over the piece of garlic toast.

cayenne pepper and cinnamon chocolate_double_boiler

cayenne pepper and cinnamon chocolate_double_boiler

The semi-sweet baking chocolate melted in the double boiler with cinnamon and cayenne pepper, was the desert.

Delicious, medicinal food at it’s best!

Summertime Cherry Cobbler, Spirulina fruit shake & Guacamole

Greetings and welcome to this edition of delicious medicinal food!

Carrying on with the understanding that what we do with our bodies and what we put into them is directly related to our level of health and fitness, here are some summer treats.

Here’s the link to the audio podcast of creating a Cherry Cobbler, Guacamole and Spirulina fruit shake of making a Cherry Cobbler, Guacamole and a Spirulina fruit shake.

I made the shake as an appetizer. I typically like to use honeydew melon. Ripe bananas are essential. Then you can add whatever additional fruit you may have. Rather than adding ice, I like to make a concoction of milk, some cranberry juice and some scoops of greek plain yogurt.

Spirulina , yogurt, fruit, shake

Spirulina yogurt fruit shake

Spirulina  yogurt fruit shake in blender

Spirulina yogurt fruit shake in blender

The essential ingredient I like to add to my shakes, which makes them super healthy and green, is a spoonful of Spirulina powder.
Spirulina is a microalgae that has been consumed for centuries due to its high nutritional value and supposed health benefits. Today, popular lifestyle personalities endorse Spirulina as a secret, potent ‘superfood’ and ‘antioxidant’, with innumerable claims towards treating disease and leading to health

Spirulina  yogurt fruit shake

Spirulina yogurt fruit shake

Here’s a link to the 9 benefits of Spirulina

I typically make guacamole ‘from my head’. I’ve made it plenty of times, and make it a little differently each time, depending on what ingredients I have available and my whim at the moment. However, the recipes will consistently always involve fresh lime juice squeezed from a real lime, cumin, salt and pepper and sliced green jalapeño pepper.

Guacamole, avocado.

Guacamole made from a fresh avocado.

Naturally, I prefer to use fresh cilantro, however this time I don’t have any on hand, so I substituted grinding some coriander in a mortar and pestle. And just to verify what I had already understood, cilantro and coriander are the same thing!
This Coriander, Cilantro and Chinese Parsley are the same thing. explains that “Cilantro, coriander, and Chinese parsley are the same thing! The Greeks were familiar with coriander, cultivating it and using it in a wide variety of dishes. It also is used in India; coriander is used a an ayurvedic herb to aid digestion in addition to being used as a seasoning. In the Middle East, especially in Iran, coriander is believed to be helpful for people who are nervous or insomniac.”

I investigated a cobbler recipe, having not been familiar with making it before. I found this one, and for the most part followed it, with the exception of reducing the sugar amount somewhat. I have to say, I got rave reviews! Everyone loved it. I just poured a little whole milk over the cobbler dish, though it could be eaten with vanilla ice-cream as well, as more of a dessert.

Cherry Cobbler Before Baking

Cherry Cobbler Before Baking

Here’s the cherry cobbler recipe that I used.

Cherry Cobbler

Cherry Cobbler Baked Insides

Remember, less meat is better! If you want to grill during the summer months, there are plenty of vegetables that are delicious on the grill! Enjoy!

Original recipe makes 1 – 9 inch square cobbler

• 3 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 cup white sugar
1 tablespoon cornstarch
1 cup boiling water
3 1/2 cups fresh cherries, pitted
3/4 cup white sugar

Directions
Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

Thanks a lot. Reminder, though I’m all about sharing, I also have essentially no income through my two blogs and food podcasts, so if you’re inclined, I’ll happily accept donations!

Hope walks through the fire and faith leaps over it.

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Thanks!

the blogger, Carol Keiter at a luncheon.

Carol Keiter, the blogger

Kale Stuffed Portobello Mushroom and More

Kale stuffed Portabella Mushroom, Pork chops, Kale Salad with grated carrots and red beets, sprinkled with walnuts blue cheese with a homemade Balsamic Vinaigrette

The ingredient that went into everything was garlic! The word of the podcast is ample!

Here’s the link to the podcast describing the preparation.

Thyme accompanied the stuffing for the Portobello mushroom and was tossed onto the Pork chop.

Here are the pics, in order of progression of cooking.

Kale Stuffed Portobello Mushroom, Pork Chops, Kale Salad with grated Red Beets and Carrots, sprinkled with walnuts and blue cheese

shot of pics for the Stuffed Portobello Mushroom and More

I loosely followed this recipe, frankly, only the marinade, and the baking temperature and time of 15 minutes.

Enjoy! It’s delicious AND good for you!

Podcast | Improvising a Recipe | Quantity Breeds Quality

Welcome to Delicious Medicinal Food

Here’s the podcast!

Take 2 Improvisational Cooking & Quantity breeds Quality

Here’s the text (I know I indicated before that text wasn’t a preliminary part of this blog) but here are the notes I wrote, from which I improvised the podcast.

This is all about improvising. I had various ingredients that I’d used as the stuffing for a roasted acorn squash recipe, yet don’t have the squash. I also happen to have broccoli that needs to be eaten. The stuffing was great, so I’ve added my own combination of spices and a slight change in ingredients.

I naturally started by washing the whole grain brown rice first and bringing that to boil, then turning it on low to simmer, while I chopped and started sautéing the rest of my ingredients.

I like many of my dishes spicy, that is, various additional spices depending on the combination of foods, and often, with something hot, piquant. This time in addition to salt and fresh ground pepper I’ve added cayenne and some crushed dried red hot chili pepper. I also added left over from the summer garden some (thyme) and then I decided to add ground coriander again – using the mortar and pestle.

One tip is to not wait too long to add the spices, they should primarily be added initially, with the onion, which often is sautéed on low heat, as onion becomes sweet when cooked on a low temperature over a longer period.

In this case I had a bit of spicy Italian sausage to cook, so I did this separately on a higher heat first, then took it out of the pan and added a bit more olive oil so that the flavor of the sausage can be retained.

you can also choose to do the onions on a higher heat – caramelizing them – in which they become slightly burnt and brown, with a nutty flavor. This is also a delicious technique for broccoli for that matter. Cooking on a higher temperature, for a shorter duration. This is something I learned from a dish my mother has frequently made. I decided tonight to pull out the broccoli and sautée it at a higher temperature in a separate pan, to create that additional nutty flavor.

The last thing you want is over-cooked limp vegetables – unless you are going for that consistency in a soup, for example. And the last thing i want is bland food that has no flavor.

At the end, I’m going to toss on some grated parmesan and crushed walnuts.

by the way, the pictures I show on the site reveal the ingredients I’m using. I’m using cheaper ingredients, because I have uh hum, no income presently. If I had a steady flow of income, I’d be using the finest quality pepper corns and sea salt from special regions of the world as well as fresh or dried spices of the finest quality. I will be adding grated parmesan cheese and broken walnut pieces as a topping at the end. However, I would always recommend (if the budget allows) to purchase a chunk of good quality parmesan or similar cheese and grate it yourself, rather than buying and packaged/pre-fab\pre-grated cheese. The fresher the better!

All of this makes a difference. However, if you don’t have the budget, you can still eat fabulously tasty food that is also great for you.

And this is coming from the mouth of someone who has chosen to live with a much leaner income, while developing my art. I’ve therefore inadvertently learned to live meagerly. My fortune, is that I learned growing up about how to eat healthy foods…and later on my own, situationally, it turned out that the foods that have been affordable ALSO happen to be really good for you: less meat, oatmeal, yams & sweet potatoes, vegetables…not to mention, eating less of a quantity! I’ve been able to stay slim due to what I’ve called my ‘poverty diet’. This is because I haven’t had the luxury to eat whatever I want, whenever I want. I simply haven’t been able to afford randomly ‘eating out’ at my whim. Back in the days that I lived in San Francisco with steady work and income, I ate out frequently, in a town known for great restaurants. Yet living later in New Mexico and especially abroad in Berlin, it was slim pickins’ and I mirrored this by becoming pretty skinny. I’ve also chosen bicycling as my transportation, so that I’ve balanced maintaining regular physical exercise with eating good quality food, nutritious food, and really not a whole lot of it. I’ve been in a habit (against the mainstream of eating small amounts with more frequency) of going for long stretches of time without eating anything at all. Such as 12 hour stretches between breaking the fast and my dinner ~ (but that’s just me 🙂 I get quite immersed in projects I’m doing and simply don’t feel like taking the time break to eat, when I can do that as a reward, after I’ve finished the other stuff I’m involved in.

My lesson at the end of this cooking blog is this. It’s great advice I read several weeks ago regarding striving for quantity over quality. A potter divided her class in half, and asked the half of the students to study and plan their technique to master the most perfect pot. She asked the other half of the class to get the clay out and just start making pots. In the end, those students who aimed through study and deliberation to make the single perfect pot, were surpassed by those students whose goal was to make as many pots as they could. They wound up learning through doing, and came up with ultimately the best pieces of pottery.

I personally can have a tendency towards wanting perfection, and therefore sometimes becoming frozen in even getting started on some tasks…so, my advice is to dive in, you will only learn. And the mistakes you make and questions you have will ultimately bring you more knowledge and enlighten others who may have the same questions.

I find this site helpful for investigating http://www.epicurious.com/archive/seasonalcooking/farmtotable/visualguidefreshherbs#10 and identifying herbs and spices, if you aren’t sure what you have!

To Your Health!

Welcome to Carol Keiter’s Podcast & Pics | Delicious Food as Medicine |

This blog is going to go light on text, focusing on pictures to compliment the podcast. click this bowl of delight for the 1st podcast on breaking the fast and Curried Rice

podcast, carol keiter, delicious, nutritious, food, curried rice

delicious medicinal food podcast by Carol Keiter Take 1

First tips on breaking the fast – do it with delicious fresh fruit and grains…

cereal_oats_greekyogurt fruit_yogurt_cranberryjuice_splash_oj tangerine_blueberries_apple_greekyogurt tangerines_blueberries

I prefer to start my day and each meal, with a full glass of water at room temperature. I wait until I’ve completed most of my breakfast to start in on the cappuccino!

banana_bread_cappuccino <a

Though this first one is a bit long-winded since it’s my first, I’ll keep honing it in and compact it down to about 3 and a half minutes, max. I’ll do my best.

I will say that regarding the meal this blog is about, Indian Curried Rice, here’s a little something about the history of India; a history that dates back to 4,000 years before Christ, should have something to teach about diet and health !-))

Here are pictures of the preparation, chopping and cooking.
brown_whole_grain_rice

 

onion_garlic_ginger

onion

chopped_onion

spices_closeup

spices_mortar_pestle

spices_veggies_olive_oil_mortar_pestle

Coriander_mortar_pestle

spices_added

mushrooms_tomato_garlic_ginger

cabbage_carrots_sweet_peppers_garlic

garlic_yes_that_much

cabbage_sweet_bell_pepper

carrots_chopped

cabbage_laid_over_sauted_spices

ginger_grated_sweet_peppers

cabbage_garlic_carrots_added_saute

 

cashews_to_add_last

golden_raisons_to_add_last

rice_cooking_curried_sauted_veggies

saute_one_hour_later

saute_early

x_organic_to_compost This pic is my container for organic (non-meat products) that will be tossed in the compost pile.

rice_whole_grain_fini

This last container is for organic waste (non-meat) that will be tossed into the compost pile.

I hope you enjoyed this first podcast & pics post. I promise I’ll cut the time in half for the subsequent posts. :-0