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Keeping Warm With
in this beautiful state of Michigan we are blessed to have different
seasons. These different times of the year and temperatures give us
the opportunity to explore different cooking techniques and ingredients.
The winter time is an excellent time to incorporate more hearty, thick
dishes using more oils and spices. Dishes with more oil have a higher
fat content which helps keep us warm when it is cold outside. And
to impart more heat energy into our bodies, we cook dishes for a longer
time. Also by cutting our vegetables in larger chunks they take longer
to cook, therefore absorbing more heat.
example of this is stew. Who doesnt love chunks of vegetables
smothered in a thick, salty gravy? To make the dishes even more delicious
we can add spices. Here are some of the spices used many stew recipes
and their medicinal properties.
1/2 cups dried kidney beans (soaked overnight)
1 (4 inch piece) kombu
1 1/2 cups water
1 onion (diced)
4 garlic cloves (minced)
1/2 of a large buttercup squash (cut in cubes)
2 celery stalks (diced)
1/2 cup water
1 tsp. cumin
1/2 tsp. turmeric
1/4 tsp. cloves
1 tsp. sea salt
a pot with a tight fitting lid, place the kombu on the bottom and
pour the kidney beans over, add the 1 1/2 cups water. Bring to a boil,
reduce to a simmer, cover and cook for 30 minutes.
the vegetables layering them, first the onions, then garlic, squash,
and celery last. Add the additional 1/2 cup water, cover and cook
for one hour. Add the seasoning, mix all together and serve.
are encouraged to try the above recipe. It is a Macro Val original
recipe and is copyrighted, it may not be copied and/or distributed
without permission from Macro Val.»»