Swing Dancing To a Plant-Based Beat

Cooking is not merely a mundane task but an art form that allows us to express our creativity and experiment with flavors. One ingredient that holds immense potential for culinary innovation is grits. These versatile and humble grains, derived from corn, have been a staple in Southern cuisine for generations. However, today we'll dive into the world of grits and explore how they can be used as a canvas for culinary creativity. Understanding the Basics of Grits: Grits are a coarsely ground cornmeal product, commonly associated with Southern cuisine. Traditionally made from dent corn, they have a distinctive creamy texture when cooked. Grits can be either instant, quick-cooking, or stone-ground, with the latter offering a more robust flavor and texture. By understanding the fundamentals of grits, we can better appreciate their potential for culinary exploration. Elevating Classic Grits Dishes: While dishes like shrimp and grits or cheese grits are iconic and delicious in their own ri

Gullah cooking, whose recipes are making it into Dan Buettner's new book "The Blue Zones American Kitchen" , is a unique and delicious culinary tradition that is rooted in the African and Native American cultures of the Gullah people. It is one of my favorite cooking traditions and I find myself drawn to it as a base for many dishes along with the flavors of Ethiopian cuisine. The Gullah are descendants of enslaved Africans who were brought to the Sea Islands of South Carolina and Georgia in the 17th and 18th centuries. They developed their own unique culture and cuisine, which is a blend of African, Native American, and European influences. Gullah cooking is characterized by its use of fresh, seasonal ingredients, its emphasis on seafood, and its use of traditional cooking methods. Some of the most popular Gullah dishes include shrimp and grits, crab rice, okra soup, and benne wafers. In addition to being delicious, Gullah cooking is also a rich and historic tradition. T

The Benefits of Pressure Cooking Lentils Lentils are a type of legume that is high in protein, fiber, and nutrients. They are a great source of vegetarian protein and can be used in a variety of dishes. Lentils are also very affordable and easy to cook. One of the best ways to cook lentils is to use a pressure cooker. Pressure cooking lentils can save you time and energy, and it can also help to preserve the nutrients in the lentils. Here are some of the benefits of pressure cooking lentils: It saves time. Pressure cooking lentils can take as little as 10 minutes, compared to 30 minutes or more for traditional cooking methods. This is a great option if you are short on time or if you want to have a quick and easy meal. It saves energy. Pressure cooking uses less energy than traditional cooking methods, which can save you money on your energy bill. It preserves nutrients. Pressure cooking helps to preserve the nutrients in lentils, which is important for people who are looking for a hea

In this vegan journey over the last one and a half years, I have created some go-to dishes and spice mixtures that I make on a regular basis for those workday lunches that you are trying to prepare at 6 or 7 in the morning. The first one here is a Tex-Mex Pinto Bean pot that I cook up once every couple of weeks. It is a start to finish dish in my 6 Quart Presto Pressure Cooker . The Spices The spice mixture is the key, I make it in batches and store it in a container in the freezer and use 2 tablespoons per pot. It goes like this: Salt 3.5 Tbsp Cumin 4 Tbsp Chili Powder 2 Tbsp Garlic Powder 2 Tbsp Onion Powder 2 Tbsp Paprika 2 Tbsp Cayenne 1 tsp Thyme 4 tsp Oregano 4 tsp Sugar 2 tsp Buy good beans and give 'em a soaking bath The day before you plan to prepare this dish, soak 2 cups of dry pinto beans in 6 cups of water and 1 tsp salt. I source my organic pinto beans from a local healthy grocer, Ellwood Thompson's Supermarket in Richmond, Va. They have a great

Our family has been vacationing in the Myrtle Beach, SC area for about 55 years or so. During that time we have stayed in cottages, small hotels, big motels, resorts and rental homes. This year (2018) w hile visiting    Garden City, SC  , I had made it a point to get to two restaurants that interested me while planning the trip. On of them was   Pacino's  Mediterranean Grille , in a strip mall just prior to the entrance into the community of Murrel's Inlet . I realized, just an hour prior to creating the appetite, that a reservation was recommended. I called and they offered a 7:30 - 8:00pm time slot, being already hungry I asked was there anywhere where we could sit and sample some of their more interesting menu items. They offered a seat in the kitchen area and I immediately replied "We'll be there in 10 minutes!" and off we went. The very first dish that we tried was the Mujaddara. Not even knowing how to pronounce it, we ordered it to give it a try and we were

In 2Tbsp of olive oil, saute until soft: 2 shallots, chopped Add to that and fry 3-4 minutes: 3 garlic cloves, crushed 1-1\2 pounds mushrooms Add: 4 pieces sun-dried tomatoes in oil, drained and chopped 6Tbsp dry white wine Salt and pepper to taste Stir in: 1 can red kidney beans Bring it up to temp, until most of the liquid has evaporated and the beans have warmed through. Serve over rice or pasta...Enjoy!