Posts Tagged ‘kitchari’

Zoom Class on Soups & Stews: Friday, Jan. 15th @ 10:30 am EST–PLEASE COME!

Monday, January 11th, 2021

Dear Readers,

My next class of Kitchen Nutrition is this Friday @ 10:30 a.m.

 

Join Winter Cooking Zoom Class on Friday, January 15 at 10:30 am
https://us02web.zoom.us/j/89407280194

Meeting ID: 894 0728 0194
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Meeting ID: 894 0728 0194
Find your local number: https://us02web.zoom.us/u/ktC4yXNf4

NOTE: I have purchased a webcam so I will be working in the kitchen where you can watch me cut veggies for a stew and puree a soup in the blender. Our host, Judy, has been practicing with me to focus the camera correctly, but I still may be a little shaky, since I am not a videographer!

I will be discussing how I make soup stock, followed by a kitchari  (Indian) stew and a pureed soup. If time, I will also make a clear soup.

The class is free and the recipes are from my website, www.menupause.info.

Please join us from 10:30 am- 11:45 am (longer or shorter depending on your questions and comments. )

Below is a picture of the Indian stew called Kitchari. According to Ayurvedic practitioner  John Douillard, this is the first food given to infants in Indian when they are weaned from their mother’s breast because it is a complete dish with all the necessary nutrients needed by infants. This will be one of the recipes.

 

Kitchari for ZOOM class

Here is the link again:

Join Winter Cooking Zoom Class on Friday, January 15 at 10:30 am
https://us02web.zoom.us/j/89407280194

Meeting ID: 894 0728 0194
One tap mobile
+19292056099,,89407280194# US (New York)
+13017158592,,89407280194# US (Washington D.C)

Dial by your location
+1 929 205 6099 US (New York)
+1 301 715 8592 US (Washington D.C)
+1 312 626 6799 US (Chicago)
+1 669 900 6833 US (San Jose)
+1 253 215 8782 US (Tacoma)
+1 346 248 7799 US (Houston)
Meeting ID: 894 0728 0194
Find your local number: https://us02web.zoom.us/u/ktC4yXNf4

 

 

Romanesco: Perfect for St. Patrick’s Day

Monday, March 16th, 2020

I tried a new vegetable (for me) for the St. Patrick’s Day posting. It is called Romanesco and is a member of the Brassica family, similar to both broccoli and cauliflower. Here is what www.myrecipes.com has to say: (Direct Quote)

 

“Romanesco, most likely the least familiar name of the bunch, and not to be confused with romesco, is an edible bud that is also commonly referred to as Romanesco Cauliflower or Romanesco Broccoli, depending on where you are. Confusing, right? It’s coloration falls somewhere in the middle of broccoli and cauliflower, but what truly sets it apart from the others is it’s unmistakable texture. It’s spiky yet symmetrical style looks like an unsolved math puzzle, and offers a super textural, crunchy experience. Similar to broccoli, Romanesco is great for anything from crudites, to a simple steamed dish, or even roasted on a sheet pan. Expect a flavor closer to broccoli, with a slightly earthier profile.”

 

I looked up its nutritional profile and this unusual looking vegetable has almost 90 grams of Vitamin C per cup and is high in potassium and magnesium but low in sodium with only 39 calories per saving. But I think a side attraction is the unusual color green, which can be combined with other colorful vegetables such as carrots or sweet potatoes.

 

I decided the best way to start was to steam the entire head of Romanesco and then in the future play around with breaking it apart and maybe combining it with one of the colorful cauliflowers and roast it in the oven. The idea of placing the whole Romanesco on a platter appealed to me.

 

So, instead of a list of ingredients and detailed directions, here is what I did:

I removed the green leaves fro the bottom of the plant and sliced off about 1/2 inch from the base, which looks a lot like a cauliflower base. Then I placed it in my steamer and steamed it until I could pierce it with a fork, under 20 minutes (depending on the size.) I lifted it carefully onto a platter, sprayed on some avocado oil and topped it with fresh dill. It easily broke apart with a fork and I shared it with my daughter and daughter-in-law.

In the future I might try broiling it or adding some pieces to my Indian stew (kitchari). The flavor was very reminiscent of cauliflower, but not exactly, like a kissin’ cousin!