I wanted Senegalese Peanut Stew, but I also wanted Swimming Rama (a Thai dish). They both a creamy, spicy peanut dish. I decided to combine the two to make my own creamy, spicy peanut dish. The working name of the dish is International Peanut Stew, since I'm drawing on a few different cultures to make it.
Maybe I could call it Drowned Mufasa (because Rama means King in Thai, and Mufasa means King in Swahili, and it's definitely a lot soupier than the Swimming Rama curry dish is, so the King might not be able to swim) I should think of a better name. Suggestions are welcome.
Ingredients:
2 onion, diced
2 red peppers, diced
4 carrots, sliced
2 cups diced tomatoes
4 cloves garlic (or more. I like garlic), minced
2 T fresh ginger, grated or minced
3 cups okara (yeah, I needed to get rid of okara, but it's so healthy!)
1 cup quinoa
2 cans Thai coconut milk
1 can of tomato sauce
1 t cayenne pepper
1 t crushed red pepper
1/2 t paprika
1/2 t cloves (you could also put nutmeg, cinnamon in here)
1/2 c peanut butter
1 lb fresh spinach
Water (I refilled each can of coconut milk once and added that. It is pretty thick, though, so add more if you want it a bit thinner.)
In a large stockpot, heat some oil/butter in med/high and saute the onion, pepper, carrots, tomatoes, garlic and ginger.
After a few minutes, add okara, quinoa and the spices. Pour in the coconut milk, tomato sauce and water. Stir well.
Let that simmer for about 20 minutes. Reduce to low temperature, and stir in the peanut butter. Make sure it doesn't get so hot as to spoil the peanut butter.
Add the spinach in small batches, until wilted. Or keep spinach out, and serve by pouring over fresh spinach.
Enjoy!
Saturday, March 30, 2013
Saturday, March 23, 2013
French Toast Bake
We had a breakfast potluck Saturday for my departing co-worker, so I decided to make french toast. Even though I had no bread, milk, and only a few eggs left.
Turned out not many people brought any food, let alone breakfast food, so I shouldn't have worried too much.
But the french toast is great!
Ingredients:
1 loaf of baguette (I used 2 demi wheat french bread from Target), about a pound.
8 eggs
2 cups of milk
1/2 salt
1/2 t almond extract
2 T sugar or substitute
Optional: maple syrup, cream cheese, fresh berries, cinnamon
Directions:
Grease a 13x9 pan.
Cut bread into chunks (mine were about 1-2 inches) and arrange in a single layer (if possible) in pan.
In a large mixing bowl, mix all other ingredients except cream cheese.
Pour evenly over bread.
(If adding cream cheese, this is where you would dot that on. I used 4oz).
Cover with tinfoil and put in fridge overnight.
The next morning, heat oven to 350, and pop that sucker in the oven, leaving the tinfoil on.
Let it bake about 40 minutes, then remove tinfoil. It should look puffy and amazing!
Continue to bake for another 5-10 minutes until it looks nicely browned and delicious.
Let sit a few minutes to cool, then enjoy with fresh berries and maple syrup.
Turned out not many people brought any food, let alone breakfast food, so I shouldn't have worried too much.
But the french toast is great!
Ingredients:
1 loaf of baguette (I used 2 demi wheat french bread from Target), about a pound.
8 eggs
2 cups of milk
1/2 salt
1/2 t almond extract
2 T sugar or substitute
Optional: maple syrup, cream cheese, fresh berries, cinnamon
Directions:
Grease a 13x9 pan.
Cut bread into chunks (mine were about 1-2 inches) and arrange in a single layer (if possible) in pan.
In a large mixing bowl, mix all other ingredients except cream cheese.
Pour evenly over bread.
(If adding cream cheese, this is where you would dot that on. I used 4oz).
Cover with tinfoil and put in fridge overnight.
The next morning, heat oven to 350, and pop that sucker in the oven, leaving the tinfoil on.
Let it bake about 40 minutes, then remove tinfoil. It should look puffy and amazing!
Continue to bake for another 5-10 minutes until it looks nicely browned and delicious.
Let sit a few minutes to cool, then enjoy with fresh berries and maple syrup.
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| I did not leave the tinfoil on for the first ones I made. Mistake! Still super tasty, though! |
Strawberry Cream Cheese Cobbler
Yum! I needed to make something for a coworker who is leaving us to go back to school, so for Friday I made Strawberry Cream Cheese Cobbler. It went quick! Some of my coworkers didn't even get any because everyone devoured it.
Ingredients:
2 quarts of strawberries (fresh or frozen)
8 oz cream cheese
1 stick butter
2 c flour
2 c sugar or substitute
2 c milk
2 eggs
1/2 t vanilla extract
4 t baking powder
1 t salt
Directions:
Preheat to 350.
Melt butter, and put it into a 13x9 pan.
Mix flour, sugar, milk, eggs, vanilla, baking powder and salt in a large bowl.
Pour it into the 13x9 pan but don't mix it. just let it hang out.
Pour the fruit evenly over the batter, and dot with small chunks of cream cheese.
Bake for 45 minutes.
Ingredients:
2 quarts of strawberries (fresh or frozen)
8 oz cream cheese
1 stick butter
2 c flour
2 c sugar or substitute
2 c milk
2 eggs
1/2 t vanilla extract
4 t baking powder
1 t salt
Directions:
Preheat to 350.
Melt butter, and put it into a 13x9 pan.
Mix flour, sugar, milk, eggs, vanilla, baking powder and salt in a large bowl.
Pour it into the 13x9 pan but don't mix it. just let it hang out.
Pour the fruit evenly over the batter, and dot with small chunks of cream cheese.
Bake for 45 minutes.
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| Doesn't that look tasty? |
Sunday, March 10, 2013
TOFU!!!!
Tofu uses the same starter process as soymilk.
You soak the beans (today, I used 1 cup, because I'm experimenting), and blend them with enough water to cover them.
Then, you boil the pulp with about 3 cups more water (proportional to how many cups of soybeans you used. 3 cups beans = 9 additional cups of water). Simmer for about 20 minutes.
Strain the okara out using a strainer into another pot. Continue to heat the milk in that pot until it's at least 180 degrees (high setting, but not quite boiling).
Meanwhile, mix 1 T epsom salts with 1/2 cup water (similar ratios if you have more beans. 3 cups beans = 3 T salts = 1 1/2 cup water).
Once your milk is 180 degrees, pour in the epsom salt mixture.
Appreciate the science! (this is where I shouted "science!" and danced a little)
The soymilk is curdling. Let it process for about 5-10 minutes, then strain it out into a cheesecloth-lined colander. Push the water out. Or set a small plate over it and a large can of beans on the plate and forget about it for 15-20 minutes.
Congrats. You made tofu!
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| Tofu is never pretty. |
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| Unless it's also Justin Timberlake. |
Spinach and Carrot Lasagna
I love lasagna. It's delicious and stores really easily. And you can put basically any vegetable in it. Or any protein. Or anything, really. Maybe I should make a sweet lasagna?
Tomato sauce:
Ingredients:
7-10 tomatoes (or two large cans, however much tomato you want)
2 carrots
2 green peppers
1 onion
6 cloves garlic
Spices and herbs: basil, paprika, cayenne pepper, oregano, parsley.
Chop all the vegetables really well (or if you want to be lazy like me, use your food processor) and stick them in the cast iron on medium-low heat for a long time. Spice how you want it.
Lasagna:
Ingredients:
Tomato sauce
9 lasagna noodles
2 cups okara
1 lb mozzarella, shredded
2 cups ricotta cheese
1 lb spinach, steamed
1 c parmesan cheese
Boil the noodles according to package.
Layer it in a casserole pan.
My layers went: tomato sauce, noodles, okara/mozzarella mix, noodles, tomato sauce, spinach/ricotta mixture, noodles, tomato sauce, parmesan/mozzarella.
Bake at 400 for 45 minutes.
Makes 10 (depends on how you cut it).
Lasagnas are one of those things that seem complicated, but they always end up really great.
This recipe is only 345 calories per serving.
Total Fat - 14 g
Saturated - 8 g
Cholesterol - 50mg
Sodium - 498 mg
Potassium - 796 mg
Carbs - 30 g
Fiber - 5 g
Sugar - 7 g
Protein - 27 g
Vitamin A - 147%
Vitamin C - 84%
Calcium - 67%
Iron - 18%
Tomato sauce:
Ingredients:
7-10 tomatoes (or two large cans, however much tomato you want)
2 carrots
2 green peppers
1 onion
6 cloves garlic
Spices and herbs: basil, paprika, cayenne pepper, oregano, parsley.
Chop all the vegetables really well (or if you want to be lazy like me, use your food processor) and stick them in the cast iron on medium-low heat for a long time. Spice how you want it.
Lasagna:
Ingredients:
Tomato sauce
9 lasagna noodles
2 cups okara
1 lb mozzarella, shredded
2 cups ricotta cheese
1 lb spinach, steamed
1 c parmesan cheese
Boil the noodles according to package.
Layer it in a casserole pan.
My layers went: tomato sauce, noodles, okara/mozzarella mix, noodles, tomato sauce, spinach/ricotta mixture, noodles, tomato sauce, parmesan/mozzarella.
Bake at 400 for 45 minutes.
Makes 10 (depends on how you cut it).
Lasagnas are one of those things that seem complicated, but they always end up really great.
This recipe is only 345 calories per serving.
Total Fat - 14 g
Saturated - 8 g
Cholesterol - 50mg
Sodium - 498 mg
Potassium - 796 mg
Carbs - 30 g
Fiber - 5 g
Sugar - 7 g
Protein - 27 g
Vitamin A - 147%
Vitamin C - 84%
Calcium - 67%
Iron - 18%
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| This is my lunch for the next two weeks. |
Okara bars!
As I was googling for ways to use Okara besides cow food, I came across this post for protein bars which inspired me to make my own!
So, blueberry chocolate chip Okara Bars!
Ingredients
1 cup okara
1 cup oats
1 cup flax meal
1 cup rye flour (or another kind)
2 bananas (or applesauce)
1/2 c splenda (or honey, sugar, etc)
3/4 c peanut butter (or any nut butter)
1/4 t baking soda mixed with 1/4 c water
1/2 c dried blueberries
1/2 c chocolate chips
Directions
Preheat to 350 F
Cream peanut butter, bananas and splenda together.
Add okara, oats, flax, and flour and mix well.
Add the baking soda/water mixture and stir well.
Mix in mix-ins. Knead together.
Form a log on a cookie sheet, and slice into 1/2 inch slices.
Place on the cookie sheet, and bake for 15 minutes. Flip once during baking.
Makes about 18.
Notes:
Future additions: protein powder. Almond extract?
These are tasty, though, and only 170 calories. Lots of nutrients, like omega-3s and fiber. It'd be interesting to use sweet potato instead of bananas or something, to make it more nutritious.
So, blueberry chocolate chip Okara Bars!
Ingredients
1 cup okara
1 cup oats
1 cup flax meal
1 cup rye flour (or another kind)
2 bananas (or applesauce)
1/2 c splenda (or honey, sugar, etc)
3/4 c peanut butter (or any nut butter)
1/4 t baking soda mixed with 1/4 c water
1/2 c dried blueberries
1/2 c chocolate chips
Directions
Preheat to 350 F
Cream peanut butter, bananas and splenda together.
Add okara, oats, flax, and flour and mix well.
Add the baking soda/water mixture and stir well.
Mix in mix-ins. Knead together.
Form a log on a cookie sheet, and slice into 1/2 inch slices.
Place on the cookie sheet, and bake for 15 minutes. Flip once during baking.
Makes about 18.
Notes:
Future additions: protein powder. Almond extract?
These are tasty, though, and only 170 calories. Lots of nutrients, like omega-3s and fiber. It'd be interesting to use sweet potato instead of bananas or something, to make it more nutritious.
Cold Press Coffee
I love coffee. It's my favorite part of waking up every day. Heat up some water for the french press, and give myself some time to do the dishes from last night, or make breakfast. It is slower but it's still good!
I was just wishing for an easier way to make iced coffee in the summer, or perhaps something to make coffee ice cream with. Or even a coffee concentrate to make lattes.
So, I make my own cold press from time to time. It's really easy.
Take a good amount of coffee (I use a cup or two at a time), put it in a pot. Pour water (about 2-3 times as much coffee as you have) over the coffee. Stick a lid on it, and let it sit for a day or so. The longer it sits, the stronger it is.
Then, I strain it into my french press using a funnel and a fine mesh strainer. I get the last little gritty stuff out using the french press, and funnel it in to a jug.
Voila. Cold press coffee.
It's good with milk, or over ice. Want hot coffee? Mix 1 part cold press with 2 parts hot water, and you have a regular old cup of coffee, only it tastes better. Coffee brewed at lower temperatures is much less bitter than forcing boiling water through the ground beans. In addition to that, the strainer lets the coffee keep the smooth oils, like a french press does, so it's another bonus over drip coffee.
I was just wishing for an easier way to make iced coffee in the summer, or perhaps something to make coffee ice cream with. Or even a coffee concentrate to make lattes.
So, I make my own cold press from time to time. It's really easy.
Take a good amount of coffee (I use a cup or two at a time), put it in a pot. Pour water (about 2-3 times as much coffee as you have) over the coffee. Stick a lid on it, and let it sit for a day or so. The longer it sits, the stronger it is.
Then, I strain it into my french press using a funnel and a fine mesh strainer. I get the last little gritty stuff out using the french press, and funnel it in to a jug.
Voila. Cold press coffee.
It's good with milk, or over ice. Want hot coffee? Mix 1 part cold press with 2 parts hot water, and you have a regular old cup of coffee, only it tastes better. Coffee brewed at lower temperatures is much less bitter than forcing boiling water through the ground beans. In addition to that, the strainer lets the coffee keep the smooth oils, like a french press does, so it's another bonus over drip coffee.
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| My phone does cool things, like let me make artistic versions of a boring picture of a jug. |
Leek and Ricotta Frittata
I took a leek at the grocery store! (hahahaha.... my mom would laugh.)(say it out loud if you don't get it.)
I seriously did though. I've never even eaten leek to my knowledge, but I bought it with the intent of making a traditional Japanese dish that uses okara, which I now have a lot of.
I didn't make it, because I don't really like vinegar or miso. So sue me. Now that I don't eat fish or meat, a lot of Eastern Asian food is kind of pointless, in my taste buds. If someone can post a recipe for Japanese or Korean food that is vegetarian that is good, I'll try it. I just don't think I'll like it very much.
So, I used the leek to make a frittata. With ricotta! I love rhyming.
Ingredients:
1 large leek, chopped (or several smaller ones, I hear they are more tender)
1/2 c green onions, chopped
3 cloves garlic, minced
4 carrots, finely chopped
3 tomatoes, diced
Little oil for stir-frying
1 t crushed red pepper
1 1/2 cups ricotta (leftover from my pancakes this morning!)
6 eggs
1 cup okara
1 T dried parsley
1 t black pepper
1/2 cup parmesan cheese
Directions:
Preheat oven to 400 F.
In a cast iron skillet, saute the ingredients listed up until through crushed red pepper.
In a separate bowl, mix together the rest of the ingredients except the parmesan.
Pour the egg mixture into the skillet, stirring only to even the ingredients. Try not to stir at all.
Turn off the stove top, and let set for 5 minutes. Sprinkle parmesan over the top.
Place in the oven for 15-20 minutes until well-cooked.
Remove from oven, let cool for a few minutes.
Cut into wedges, and enjoy!
I seriously did though. I've never even eaten leek to my knowledge, but I bought it with the intent of making a traditional Japanese dish that uses okara, which I now have a lot of.
I didn't make it, because I don't really like vinegar or miso. So sue me. Now that I don't eat fish or meat, a lot of Eastern Asian food is kind of pointless, in my taste buds. If someone can post a recipe for Japanese or Korean food that is vegetarian that is good, I'll try it. I just don't think I'll like it very much.
So, I used the leek to make a frittata. With ricotta! I love rhyming.
Ingredients:
1 large leek, chopped (or several smaller ones, I hear they are more tender)
1/2 c green onions, chopped
3 cloves garlic, minced
4 carrots, finely chopped
3 tomatoes, diced
Little oil for stir-frying
1 t crushed red pepper
1 1/2 cups ricotta (leftover from my pancakes this morning!)
6 eggs
1 cup okara
1 T dried parsley
1 t black pepper
1/2 cup parmesan cheese
Directions:
Preheat oven to 400 F.
In a cast iron skillet, saute the ingredients listed up until through crushed red pepper.
In a separate bowl, mix together the rest of the ingredients except the parmesan.
Pour the egg mixture into the skillet, stirring only to even the ingredients. Try not to stir at all.
Turn off the stove top, and let set for 5 minutes. Sprinkle parmesan over the top.
Place in the oven for 15-20 minutes until well-cooked.
Remove from oven, let cool for a few minutes.
Cut into wedges, and enjoy!
Ricotta Pancakes
I love pancakes. I am terrible at making pancakes (always too dense, not fluffy) and they are always way too many calories because I live by myself and I eat the whole batch even though it has 4+ servings. Whoops!
So I decided to try something healthier, and a bit easier to portion control.
Low-carb, protein-rich pancakes. Also, really easy to make. I barely measured the ingredients, unlike traditional pancakes which take a few measuring spoons and scoops.
Ricotta pancakes
Ingredients
1/2 C Ricotta cheese
2 eggs
2 T Splenda (the kind that matches sugar cup for cup), or other sweetener.
1/2 scoop vanilla protein powder
1/2 t almond extract
1/4 C chocolate chips (or other mix-ins. I wouldn't add more than 1/2 cup mix-ins total, though)
Directions:
Mix it together. Make like regular pancakes. Makes 3 pancakes (or 2 and a pancake scramble in my case. That first pancake never comes out!).
Result:
Delicious! They were very moist and fluffy, and I didn't even eat them with syrup. Although, I think next time I will take out an egg and replace it with okara. Maybe mix some oatmeal in there, too. Perhaps a banana? I'll need to make them again and experiment.
Notes:
They are a little calorie-heavy still, at 450 calories per serving following this recipe. Also 25 g of fat means this recipe needs some serious adaptation if you are on a low-fat diet. It also has a lot of cholesterol, and pretty much no fiber (which is why I would replace an egg, or both, with okara).
But it's got 40 g of protein! And almost half the calcium recommended in a day. And only 9 g of sugar, which for pancakes, isn't too bad.
I should take the time to take pictures of my food before I devour it. I can get a little Mr. Hyde with food.
So I decided to try something healthier, and a bit easier to portion control.
Low-carb, protein-rich pancakes. Also, really easy to make. I barely measured the ingredients, unlike traditional pancakes which take a few measuring spoons and scoops.
Ricotta pancakes
Ingredients
1/2 C Ricotta cheese
2 eggs
2 T Splenda (the kind that matches sugar cup for cup), or other sweetener.
1/2 scoop vanilla protein powder
1/2 t almond extract
1/4 C chocolate chips (or other mix-ins. I wouldn't add more than 1/2 cup mix-ins total, though)
Directions:
Mix it together. Make like regular pancakes. Makes 3 pancakes (or 2 and a pancake scramble in my case. That first pancake never comes out!).
Result:
Delicious! They were very moist and fluffy, and I didn't even eat them with syrup. Although, I think next time I will take out an egg and replace it with okara. Maybe mix some oatmeal in there, too. Perhaps a banana? I'll need to make them again and experiment.
Notes:
They are a little calorie-heavy still, at 450 calories per serving following this recipe. Also 25 g of fat means this recipe needs some serious adaptation if you are on a low-fat diet. It also has a lot of cholesterol, and pretty much no fiber (which is why I would replace an egg, or both, with okara).
But it's got 40 g of protein! And almost half the calcium recommended in a day. And only 9 g of sugar, which for pancakes, isn't too bad.
I should take the time to take pictures of my food before I devour it. I can get a little Mr. Hyde with food.
Saturday, March 9, 2013
Soy Milk
I made soymilk for the first time today. It was pretty easy, actually. Taste is ok. I made it a little thin, so next time I will reduce the amount of water I use.
Ingredients:
1 cup dry soy beans
Water!
Directions:
1) Soak the beans overnight (or before you leave for work, in my case).
2) Drain, and rinse. Add to blender with more water (enough to cover it).
3) BLEND IT! Actually, blend it really well.
4) Add to stock pot with about 4 cups of water, and bring to a simmer for at least 20 minutes. It will try to foam over. Be sure you keep that pre-soymilk in it's place!
5) Strain the milk into another pot either using a clean thin towel, or a fine mesh strainer. The pulp, called okara, apparently is awesome. I will make protein bars, lasagna, soup and possibly pancakes with it tomorrow. Results forthcoming. Right now, it's just hanging out in my fridge.
6) Bam, you have soymilk. I put mine in a half-gallon jug, because I used too much water. Refrigerate it. Enjoy it. I already had a couple glasses. It's good enough for me.
Note: I prefer unsweetened soy milk, so you may want to add honey or sugar, and maybe some vanilla to it if you want yours sweetened.
Ingredients:
1 cup dry soy beans
Water!
Directions:
1) Soak the beans overnight (or before you leave for work, in my case).
2) Drain, and rinse. Add to blender with more water (enough to cover it).
3) BLEND IT! Actually, blend it really well.
4) Add to stock pot with about 4 cups of water, and bring to a simmer for at least 20 minutes. It will try to foam over. Be sure you keep that pre-soymilk in it's place!
5) Strain the milk into another pot either using a clean thin towel, or a fine mesh strainer. The pulp, called okara, apparently is awesome. I will make protein bars, lasagna, soup and possibly pancakes with it tomorrow. Results forthcoming. Right now, it's just hanging out in my fridge.
6) Bam, you have soymilk. I put mine in a half-gallon jug, because I used too much water. Refrigerate it. Enjoy it. I already had a couple glasses. It's good enough for me.
Note: I prefer unsweetened soy milk, so you may want to add honey or sugar, and maybe some vanilla to it if you want yours sweetened.
Me and my milk, being creeped on by my cat.
Welcome
I love food. Who doesn't, though?
Having found myself teased by my co-workers for my weird food habits (in many ways, I eat very healthy, until I eat half a box of thin mints or a family sized bag of licorice), I decided to start posting my recipes. I love to experiment with food, so it seemed like a good idea.
On the other hand, I do not have a lot of food to be throwing around fidgeting with the recipes. Everything I make, I'm going to eat. I try to waste as little as I can and buy the cheapest ingredients. If I can get free food, I will eat it (without being really moochy. No one likes a mooch).
On the other hand, I'm really elitist when it comes to food. I don't eat fast food, or meat, or deep-fried foods, or gelatin. I buy organic 90% of the time. I rarely buy processed food (except samosas. I can't get the hang of them). I buy peace coffee from the bulk bins at my co-op. Local honey, only. Eggs from free-range chickens, preferably raised by the Amish. Or my mom. Yes, all cheese is good, but when it's cave-aged sharp cheddar from Wisconsin, I will buy that instead of a cheap block from Target.
That's not to say I won't eat the doughnut or chipotle burrito that my boss buys everyone as a prize for doing good work. Or the french fries when I'm drinking at a bar. And if I'm traveling and I don't speak the language, I am not going to make a fuss about what the heck kind of animal I am eating. I'm just not going to buy any of those things and make them myself. And I am on a tight enough budget where I can't afford to eat out or travel very often.
Anyway, enjoy the recipes. Hopefully you find something tasty in them. (Side note: I hate salt. The only sodium going into my recipes is going to be from soy sauce, or because chemistry says I need it. I like spices and seasonings, not salt. I also like bland food. I'm Minnesotan. It's part of who I am. I like spicy and stuff, but I don't go overboard.)
Having found myself teased by my co-workers for my weird food habits (in many ways, I eat very healthy, until I eat half a box of thin mints or a family sized bag of licorice), I decided to start posting my recipes. I love to experiment with food, so it seemed like a good idea.
On the other hand, I do not have a lot of food to be throwing around fidgeting with the recipes. Everything I make, I'm going to eat. I try to waste as little as I can and buy the cheapest ingredients. If I can get free food, I will eat it (without being really moochy. No one likes a mooch).
On the other hand, I'm really elitist when it comes to food. I don't eat fast food, or meat, or deep-fried foods, or gelatin. I buy organic 90% of the time. I rarely buy processed food (except samosas. I can't get the hang of them). I buy peace coffee from the bulk bins at my co-op. Local honey, only. Eggs from free-range chickens, preferably raised by the Amish. Or my mom. Yes, all cheese is good, but when it's cave-aged sharp cheddar from Wisconsin, I will buy that instead of a cheap block from Target.
That's not to say I won't eat the doughnut or chipotle burrito that my boss buys everyone as a prize for doing good work. Or the french fries when I'm drinking at a bar. And if I'm traveling and I don't speak the language, I am not going to make a fuss about what the heck kind of animal I am eating. I'm just not going to buy any of those things and make them myself. And I am on a tight enough budget where I can't afford to eat out or travel very often.
Anyway, enjoy the recipes. Hopefully you find something tasty in them. (Side note: I hate salt. The only sodium going into my recipes is going to be from soy sauce, or because chemistry says I need it. I like spices and seasonings, not salt. I also like bland food. I'm Minnesotan. It's part of who I am. I like spicy and stuff, but I don't go overboard.)
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