Saturday, December 1, 2012



Potatoes. Squashes.

An opportunity to exchange one for the other.

In general, squash has fewer Calories than potatoes for the same weight.

Try substituting squash for potatoes as side dishes, in soups, mashed, baked, w/marshmallows, etc.

Vary the types of squash.

It works well and offers a new world of tastes.

Thursday, November 1, 2012


Peruse the Gourmet-O-Matic (tm) website and you will see the relationships among chutneys, salsas and relishes.

Well, what to do when you need something different to pair with another type of dish, e.g., barbecue sauce?

No fear.

Just use our same principles to create one.

Here is a way.

Generally speaking, BBQ sauces are a bit heavier than the others on thick, tomato-ey flavored stuff.

Take a chutney, add some tomato paste (or ketchup), blend and eat.

By using a chutney, salsa or relish as a base for BBQ sauce, whole worlds open up.

Not only can you give your sauce an international spin, you will use ingredients you might not otherwise consider as BBQ sauce candidates, e.g., raisins, dates, mangoes, nuts.

It works and it is good.

Monday, October 1, 2012


It's a Greek thing, skordalia.

Basically, mashed potatoes, garlic and vinegar.

You can add olive oil.

It is a dip/spread thing.

It is also Gourmet-O-Matic (tm)-able.

Base - potato (any type), bean, legumes, nuts

Flavor - garlic, onion/shallot/scallion, ginger, salsa

Oil - olive, walnut, macadamia, etc.

Acid - vinegar, fruit juice (e.g., lime, lemon), wine

Dippin' stuff - crackers, bread, sticks, crudite


Saturday, September 1, 2012

Kaboche, Kabocha, Life Goes On

Squash season.


And I think that the squash easiest and bestest to prepare is kabocha.

Plus, it is about as naturally sweet a squash as you will find.



Nuke/wave in covered (vented) bowl 5-10 minutes (depending on size and power).

Cut in half.

Scoop out seeds.

Eat. Skin and all.

Wanna get fancy?

What else is a squash? A bowl!

Fill the cavity with cooked veggies, meats, beans, grain mixture.

Eat it all.

Enjoy it all.

Darn that was simple.

Wednesday, August 1, 2012

Yes You Can!

Elitists make way.

Step aside.

Canned foods can be as nutritious or even more nutritious than fresh, depending on how old the "fresh" stuff is and how good you are at selecting it.


Fact is, even if you are not a fan of the can, in a bind it can save you time.

Keep on hand the following in cans, just in case:




Tomato Paste

Tomato Sauce



It will simplify your life.

Sunday, July 1, 2012

Cold and Creamy

Summer and a hot one.

There are lots of ways to make ice cream-like stuff.

Blender, juicer, freezer, ice cream machine.

Vary it.

Use almond or soy milk in place of moo juice.

Add peanut butter (reconstituted peanut flour can work) or avocado or flax seeds or flax oil or omega-whatever (if you believe in those things) to smooth the final product.

Frozen fruits can also add "creaminess," especially in blender/masticating juicer ice cream.

Friday, June 1, 2012


Make it fast.

Make it easy.

Can(s) of beans - your choice (drained).

Can(s) of fruit - orange, pineapple, fruit cocktail, etc.

Can(s) of chiles - your choice.

Cilantro, cumin, oregano, basil, salt, pepper.

Stop here or:

add fresh - fruit (mango, watermelon, etc.) , tomatoes, etc.
add dried - fruit, tomatoes, etc.

Mix, let sit in fridge for a while.

Add texture if you want - nuts, toffee, dark chocolate, etc.

Now figure out how to spend the remaining 23:55 hours:mins of your day.

Tuesday, May 1, 2012


As the weather gets warmer, the stove becomes a less attractive option for cooking since it makes even more heat. Here is a cool approach to making spreads that can be meals or side dishes.

Beans - pinto, white, black, etc.
Spices - cumin, coriander, chili powder, blend (from the website, e.g, Indian), etc., salt and pepper to taste.
Salsa - add a Gourmet-O-Matic tm salsa, if you want.

Drain beans if using canned.
Put in food processor.
Add spices. Blend 'til desired consistency.
Add salsa if you want. Blend if you want smooth. Stir in if you like things chunkier (this is easier if you remove the spread from the food processor).
Remove from food processor.
Chill, if you like.
Get bread, crackers, etc.

Sunday, April 1, 2012

Coffee Nut?

Are you a coffee perfectionist?

If so, know this.

Brewed coffee is acidic and when done, it should have a pH around 5.0.

The best water to use for coffee should have a pH that is neutral, around 7.0.

Municipal water is frequently alkaline, i.e., of a pH greater than 7.0, to prevent corrosion of pipes.

To acidify your coffee water, i.e., lower the pH from greater than 7.0 to 7.0, add pinches of tartaric acid, aka cream of tartar, until the water tastes slightly tart.

Or you can get a pH meter to measure the pH. (That is known as overkill. Although, if you are a coffee nut...)

Do not add steak tartare. It will not work.

Thursday, March 1, 2012

Ripen Right


Some can ripen at home.

Others, well... buy ripe or you are committed to eating unripened fruits, i.e., they will not get any riper.

Fruits that will ripen after they are picked are known as climacteric fruits. They include:
Fruits that will NOT ripen after they are picked are known as non-climacteric fruits. They include:
most berries
To nudge climacteric fruits to ripen, place them in a paper bag with a ripe fruit. This will hasten the process.

Wednesday, February 1, 2012

The World's Fastest Indian

No, not the motorcycle.

We are talking the spice thing.

To make just about anything take on an Indian flavor use the following spices:
garam masala
Simple, spicy, different.

Sunday, January 1, 2012

Frozen Veggies That Work

It is winter.

You cannot pick these frozen, but if you get your hands on them, they will reward you with pretty darned good results.

Here are 5 frozen veggies that can be as good as their fresh versions:
Soybeans (edmame)
Brussels sprouts
Green beans
Artichoke hearts
BTW, they are not just for winter, right?