Phatbugger

Broccoli and Cauliflower stems

Broccoli stems are the discards that should never be discarded. They have the same flavour profile of Broccoli but are milder in flavour than the florets. They also have the body to not go mushy when cooking. Spend some time peeling off the really tough bits of the skin at the bottom of the big…

FrugalEating

Chicken Chipotle Chowdah!!

Chowdah, as it is pronounced around these parts, also known as chowder. I had some chicken thighs in the freezer and I needed to put something together quick and one pan. So this was my rendition of a chicken corn chowder. Ingredients Chicken thighs trimmed of fat and chopped half inch chunks Boiling potatoes to…

Indian

Chicken, Coorg Style

Coorg is a region of India which now part of the State of Karnataka or Mysore as it was known during the Raj. It has its own distinctive flavour profile and is characterized by the use of Vinegar in its marinades as well as the bright fruity acidity of the finished dish. This particular recipe…

Extendtheuseof

Vegetable Broth from Scraps

Most of the scraps you throw out when prepping vegetables still have quite a few nutrients and some of them have still have falvour left in them. They are a great starting point for a Vegetable Broth. I use this is broth as a starting point for a soup or sometimes even cook rice in…

Breakfast

Eggs for Breakfast any one?

I am a Type 2 diabetic who has to worry about his blood glucose levels nearly all the time. This is especially hard on me since I LOVE good crusty bread. The other fact of life is that almost every standard breakfast item is a carb loaded things; cereal, toast, breakfast potatoes. Eggs are fine…

Asian

Pho and not Pho, may be a Tom Yum

Pho, a deep rich umami laden Vietnamese Soup that eats like a meal. It consists of a broth either beef or chicken, prepared from the usual starting point of almost all broths, roasted bones. But then the charred onions, with roasted spices like Cinnamon and Star Anise as well as the sweetness from some Rock…

Extendtheuseof

Herb Stems, and their use

Herb stems get the short shrift when it comes to their use and get thrown out most of the time. Parley stems (to the left) and Cilantro stems (below) almost always get thrown out. These have a ton of flavour. Wash them and chop them fine and throw them in wherever you use their leaves…

FrugalEating

Don’t throw that out

Most of us use vegetables in the kitchen. We have our habits of processing the vegetables, keeping some parts and tossing out others. This post is about two different things; one is that by throwing out some parts we may be losing out on the flavours contained there in, and the other is that it…

Uncategorized

Return after a Hiatus

I know I have been remiss the last 3 or so weeks. I got caught up doing a bunch of other things and have not posted anything. I will change it. There a few things on my mind regarding cooking and they will hit the blog soon. So hang in there.

Ingredients

Odd ball ingredients I use in Indian Cuisine

There are a few odd balls ingredients I use with Indian cuisine, which would probably surprise the hell out of my tam-bram (ask me for an explanation of this term) relatives. No I am not talking about meat. These are non-meat ingredients. The first of them is celery, which does not grow in India, at…