I think of recipes as gentle suggestions. Make everything your own. Sometimes I pick something I want to perfect and make it again and again until it’s, well, scrumptious.
I wish I had started keeping track of my recipes 20 years ago. I’m doing it now . My style has changed lately as I’ve come across a few food allergies and in an attempt to sort through some health issues I’ve become pretty adept at modifying recipes. In doing so, I’ve been on a steep learning curve landing squarely in the Keto camp and intermittent fasting. This is not about fasting. This is about the un-fasting part of being conscious of food.
Anybody can cook. Anybody. And we can all cook better- it’s endless. Good technique, good tools, good ingredients and passion. Yes bring your passion and your seasoning. Now tie up your apron and lets get to it.
Welcome to my kitchen
I’ve had a love for food and cooking since I was a young girl. At some age, after watching Julia Child, for some reason, I was allowed to reproduce what had been demonstrated on PBS. I was captivated. I guess it was good enough because I was never stopped from cooking and trying any recipe I had found. I didn’t know about technique, tools, ingredients, searing, sauces, seasoning … nothing. I just emulated what I saw and somehow, I was good at it. I came up with food flavors, textures, balance and things were well seasoned. Luck? Skill? Talent? I don’t know. I just love food.
Keto slow roasted beef chuck in taco seasoning with a garlicky cilantro sauce and a crunchy red cabbage and daikon slaw. I toasted a low carb/high fiber tortilla.
Keto Fathead pizza dough with fresh tomato, olives, onion and basil. Of course Mozzarella! Honestly, keto-ing is not depriving at all once you’re willing to modify.
Seafood fettuccine Alfredo with fresh baby spinach