Keeping in line with our previous posts, we wanted to share some interesting facts about buckwheat, which, as you know, is an integral part of some of our recipes. Buckwheat, botanically speaking, is classified as a dicotyledonious plant and belongs to the polygonaceae family, and therefore is quite different from the gramineae grass family. It is actually classified as a fruit rather than a grain and more closely related to rhubarb and sorrel. Continue reading
Well, another cold and snowy Monday here in the Southwest. Time for a warming and spicy meal (LoL). We made this curry last week, during yet another cold and bone-chilling day. As some of you already know, we lived for many years in the Pacific Northwest and grew quite fond of Indian food. Who can blame us – let’s face it, it gets gray and gloomy quite a bit in the Northwest and as a result you can find quite a lot of Indian restaurants, only to be outdone by yet another Northwest favorite – OMG. . . Starbucks! 😉
This curry is quite warming and spicy and the sweet potatoes absorb the spices beautifully. Wait for the delicious aroma filling your home. Continue reading
We found the inspiration for this recipe in the “Eat Well Cookbook,” by Jan Purser and Kathy Snowball. We adapted the recipe somewhat, allowing us to use up the red bell peppers we had in the house. The resulting meal is delicious and got a very emphatic ‘thumbs up’ from everyone. The combination of coriander, onions, garlic, tomatoes, and peppers adds a sweet and savory taste to the dish which we enjoyed. Continue reading
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