However, a very important component of my real food and clean eating philosophy is: choose consistency over perfection! It is so simple, really. Following my recipes, you can be sure you will meet your nutritional needs in a yummy way! Alberta Hill That’s because we don’t have any. You may have noticed in our “About Us” section that we didn’t mention any culinary degrees, cooking classes, or other qualifications. Your body and your mind will thank you, promise! Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. My culinary and philosophy was always very simple. We love to cook. Bala October 27, 2016 at 5:45 am. ( Log Out /  So, I’m keeping it real in a real-world scenario where all of us have about 39372920 other things on our daily to-do-list after “preparing a healthy meal”. That said, our recipes are a step-by-step of what we did when we found a dish we particularly enjoy. We love to cook. Take into consideration though, that we are what we eat and we don’t want to be fast, cheap, easy or fake, right? Today you’ll get two recipes that make an amazing meal and will leave some good leftovers for those of you in the meal-prep crowd. stir together 21 cups of birthday brilliance and a heaping helping of bubbles and balloons. You may have noticed in our “About Us” section that we didn’t mention any culinary degrees, cooking classes, or other qualifications. Eat green, eat healthily, and enjoy cooking! We buy the best ingredients, and then try not to fuck them up. My food philosophy is all about balance: love what you eat and be what you eat to live a long, healthy life. Going one step further with our food enthusiasm, we decided to share it on this blog. I think it’s crucial to identify “healthy” in terms of what to expect from me and this blog, because “healthy” is a subjective term depending on the health and needs of an individual. What I serve up in my kitchen could be scaled back even further to include less calories, less fat, and a whole lot less of a lot…but I have learned that less is not always more when you’re talking about food. We’re going to make my recipe for Spanish rice first then add some ingredients and make stuffed peppers. The Cook’s Gazette is an online journal dedicated to the fellowship engendered by great food and to those who produce it. Change ), You are commenting using your Facebook account. The journal will report on ingredients, recipes, equipment, and technique. The more you make from scratch the healthier you will be and the better you will feel. Change ). Food Philosophy My food philosophy is all about balance: love what you eat and be what you eat to live a long, healthy life. In terms of diet, I have only one thing to say, there is no such thing as the perfect healthy diet. Enter your email address to subscribe to this blog and receive notifications of new posts by email. It explains the amount of carbs by vegetable category as well as other food group nutricional values. Students give MasterClass an average rating of . Most of us are trying to find ways to be more frugal in our lives, and the food budget usually has the most give. John and I develop our recipes as we cook and then post to our blog. Chef Keller leaves you with his personal philosophy about cooking and his thoughts on the importance of nurturing the people you love through food. What fun…I can’t wait to check out some of these recipes!! http://www.48Spuds.wordpress.com. whisk with a dollop of fun, a pinch of sweetness (to taste) and simmer until mind, body and spirit are ready to party. My family and I make sure to eat at least one green every single day of our life, hoping to one day, finally, get those green eyes my mom used to talk about when I was a child ;). Create a free website or blog at WordPress.com. ( Log Out /  Green Healthy Cooking is all about offering real food recipes made out of 95% unprocessed food. I often use the word philosophy in conjunction with the words cooking, eating or gastronomy to describe the thought process, as in, the thought process that guides the way I cook or eat or understand gastronomy. ( Log Out /  ), those with an illness or on restricted diets, or families and individuals who want to eat healthier but lack the time or know-how. Breakfast for Dessert with Kahlua Drizzle, Fudge-y Brownies with Coffee Whipped Cream, Pumpkin Buttermilk Pie with Spiced Whipped Cream, Red Velvet Cupcakes with Cinnamon Cream Cheese Icing, Ancho Lime Shrimp and Peppers on the Grill, Artichoke and Mozzarella Neapolitan Pizza, Bacon-Wrapped Scallops with Brie and Sage Cream Sauce, Basil and Mushroom Stuffed Pork Tenderloin, Bourbon Roasted Rack of Lamb with Cherry Mint Chutney, Braised Lamb Shank II – with Gorgonzola Crust, Braised Lamb Shank III: With a Peach Glaze, Caramelized Shallot and Crispy Sage Macaroni and Cheese, Chinese Style Beef Stew with Sweet Potatoes and Bok Choy, Classic Crab Cakes with Tarragon Creme Fraiche, Crab Cake Stack with Tomato and Fried Egg, Eric Ripert’s Snapper in Coconut Curry Sauce, Fall Salad – Dried Cherries, Prosciutto, and Goat Cheese, Fig, Gorgonzola, and Caramelized Onion Tart, Homemade Goat Cheese and Wild Mushroom Ravioli, Homemade Pesto Pasta with Baby Hierloom Tomatoes, Lemon Risotto with Scallops and a Dijon Cream Sauce, Lemony Shrimp with Couscous and Cannellini Beans, Mahi Mahi Mahi Mahi (2 variations on mahi mahi), Pan Roasted Cod with Peach and Mint Puree, Pan Roasted Escolar with Mushroom Risotto, Pan Roasted Grouper with Coriander Beurre Blanc, Pasta with Marinated Heirloom Tomatoes and Basil, Poached Egg Salad with Warm Bacon Vinaigrette, Prosciutto and Artichoke Pizza with Basil Sauce, Seared Sea Scallops with Balsamic Reduction, Seared Sea Scallops with Cherry Tarragon Sauce, Seared Sea Scallops with Pomegranate Sauce, Sirloin Steak with Mustard Cream Pan Sauce, Spicy Corn Cakes with Black Beans, Salsa, and Cilantro, Whole Wheat Pasta with Parmesan Vodka Sauce, Apple, Caramelized Onion, and Brie Toasts, Rosemary and Goat Cheese Stuffed Creminis, Savory Palmiers with Prosciutto, Dijon Mustard, and Gruyere, Seared Delmonico Steak and Mushroom Amuse Bouche, Spinach and Artichoke Stuffed Portobellos, Sun-Dried Tomato, Artichoke, and Pancetta Pasta, Asparagus with Browned Butter-Pecan Sauce, Grapefruit Tartare with Avocado and Coriander, Grilled Eggplant, Tomato, and Feta Stacks, Sauteed Green Beans with Tomatoes and Basil, Woodfire Grill, Gardner’s Birthday Dinner.

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