Category Archives: Spices

Chicken Curry, with Fresh Mango or Pearl Onions

Posted on October 16, 2014 by Cat

By Cat, May 2009 (Photo right, from Wikimedia Commons) Ever since my 20s when I was first on my own, I have loved curry dishes. My introduction to curry dishes as a main course was The Vegetarian Epicure, Books 1 and … Continue reading →

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Chicken Vindaloo

Posted on October 14, 2014 by Cat

by Cat, July 2008 (Photo, right, from Wikimedia Commons) Vindaloo is a curry dish that can be made with various meats including chicken, lamb, beef or pork. Chicken vindaloo is related in flavor to chicken tandoori, but hotter in spice, and … Continue reading →

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Tandoori Chicken

Posted on October 14, 2014 by Cat

By Cat, July 2008 (Photo, right, from Wikimedia Commons) If you’ve ever eaten in an East-Indian buffet, you’ve undoubtedly seen, if not sampled, tandoori chicken.  It’s the stuff that looks lobster-red, and it tastes uncannily cool and hot at the … Continue reading →

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Cauliflower Curry Feast

Posted on October 13, 2014 by Cat

By Cat, Jan 2008  (Photo, right, from Wikimedia Commons) Curry is a very common dish in India and Pakistan. They can be very spicy (hot) or mildly spicy; either way, they are always best when the whole spice is freshly ground. I … Continue reading →

Posted in Citrus, Equipment, Fat or oil, Herbs, Leafy Veggie, Legumes, Onion family, Root Veggie, Sauteed, Simmered, Spices, Stock, broth | Tagged , , , , , , , , , , , , , , , , , , , , | Leave a comment

Cauliflower-Almond Puree

Posted on October 13, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Dips; 2. Side Dishes; 3. Soaking/Sprouting Nuts & Seeds Cauliflower is a very versatile veggie: it can be pureed and seasoned for a dip, or to stand in for … Continue reading →

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Cinnamon: treatment for blood sugar and insulin sensitivity

Posted on September 29, 2014 by Cat

by Cat, Aug 2007. updated May 2021 (Photo, right, from Wikimedia Commons) See also: Individual Herbs & Spices, A – F, which includes discussion of cinnamon. Traditional medicinal uses of the two main varieties of cinnamon: In traditional Chinese medicine, Cassia … Continue reading →

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Herbs & Spices, Individual, G – Z

Posted on September 29, 2014 by Cat

By Cat, Aug 2007 (Photo of Cat’s Spice Rack, right, by Cat) NOTE: spices/herbs in red (below) have yet to be added to this post. Also, chile peppers are discussed individually by type. Herbs/spices in red in the “Includes” list below are not … Continue reading →

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Herbs & Spices, Individual, A – F

Posted on September 29, 2014 by Cat

By Cat, Aug 2007 (Photo of Cat’s spice rack, right, by Cat) NOTE: spices/herbs in red (below) have yet to be added to this post. Also, chile peppers are discussed individually by type. Herbs/spices in red in the “Includes” list below … Continue reading →

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Herbs & Spices: Ancient Medicine through Food

Posted on September 28, 2014 by Cat

By Cat, Aug 2007 (Photo, right, by Cat) A variety of whole foods is important in the human diet. These foods provide vital nutrients our bodies need; these nutrients come in three classifications: Macronutrients are proteins, carbs (including sugars) and fats. Micronutrients … Continue reading →

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Bistro Salad with Fried Goat Cheese, Grapes & Hazelnuts

Posted on September 27, 2014 by Cat

By Cat, Sept 2014 (Photo right: cheese by S. Riedesel, photo by Cat) See also: 1. Winter Greens Salad: Endive and Apple Salad with Warm Goat Cheese; 2. Salads Menu I’m always on the lookout for a good salad that includes … Continue reading →

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