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    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    Entries in rosemary (3)

    Tuesday
    Feb042014

    garlic soup + rosemary polenta croutons


    It's no secret that there are few ingredients I love more than garlic. 
     
    Last week I was craving garlic, big time. Cold weather + garlic craving = must make garlic soup asap  

    In researching garlic soup recipes, I did not realize how popular it is. There are so many variations in so many of the cookbooks I have. I could not decide on one version, so I decided to try two different methods. One, which is very similar to this version by Heidi  was very delicious ...... but this version I'm sharing today, which turned out to be a hybrid of several recipes, was more what I was looking for. Velvety smooth, and just enough of a garlic flavor to satisfy my craving but won't scare my friends away.

    This is a quick and easy soup that you can easily make for yourself, or your family, or it would also make a perfect starter for a dinner party. It's done in one pot (if you don't count the croutons) and the most labor-intensive part is peeling the garlic. But don't worry, I googled "how to peel a lot of garlic at once" <--- for you, and found a great shortcut.

    Although, if you are weird like me and you actually like the smell of garlic on your hands, then you can do it the old fashioned way, by smashing the cloves one by one. I actually find this kind of prep work therapeutic. 

    Just in case you don't love the smell of garlic on your hands, but you do want to peel each and every clove, I also googled "how to get the garlic smell off your hands" <--- for you. (I figured I probably needed this info as well, in case I want to make this soup and then have people over that might not appreciate my garlic hands.)  

     


    Another thing I learned when reading up on garlic soup, is that it has serious medicinal properties. Just like chicken soup, garlic soup meant to be a cure-all.

     
    Apparently, if you eat this soup, you can rid yourself of a cold, hangover, or just general winter blues ... but I will only guarantee the winter blues part. I am certain this soup will pull you out of any cold weather gloom.

     

     

    I thought of calling this recipe: 40 cloves of garlic soup, because you actually use about 40 cloves of garlic. It is the main ingredient and it certainly does shine through, but you'll see I added in a few other goodies to balance out the flavors and give it a little depth.

    The reduced wine in this soup really adds a whole other special layer of flavor, but if for some reason you do not want use wine in this soup, then you could certainly substitute with mirin (an asian rice cooking wine) or vegetable broth. Mirin will give you a slightly sweeter outcome, and the broth slightly more savory. The croutons are optional as well if you want to keep this simple. The croutons are there to make it more fancy and filling, but this soup certainly has the ability to stand on it's own.

    Click to read more ...

    Tuesday
    Dec042012

    the best ever cornbread with rosemary + serrano chilies // gluten-free

    I cannot leave you with a recipe for chili, and not give you some cornbread to go with it. 

    A piece of crusty cornbread, a warm bowl of chili, a crisp kale salad, and a really good magazine .... the perfect way to spend a chilly saturday afternoon. 

    There is also no better way to feed a large group of hungry friends on football sunday. A quick batch of cornbread and big pot of chili, and you’re happily feasting.

    There are a few things I look for in a cornbread to consider it really good:

    1 – a crusty top layer
    2 – a moist inner layer
    3 – not so crumbly (you know, the kind that you can barley eat because it crumbles to bits)

    bonus – super yummy things to flavor it like chilies and herbs.
    double bonus – vegan or gluten-free (without knowing the difference).

    So if I am going to post a recipe for cornbread, you know it has to pass this test. In case you’re wondering, this cornbread scored 120% (extra 10% for the chilies and rosemary + 10 more % for being gluten-free).

    When I started working on this, the first and only blog I consulted was gluten-free girl. Shauna sure does know her stuff. Her recipe for gluten-free cornbread is flawless and absolutely delicious. I did make just a few tweaks. I know that not everyone is as ambitious as she is to make their own GF flour (ahem, me) but she does include an awesome video how to do it if you are interested. I also include a milk-free option because even though whole milk does do a wonderful job, it is not an ingredient I typically use. Lastly, I used maple syrup as a sweetener which is not only better for you than white sugar, it compliments this recipe so well. And of course I threw in some extra yummy things like rosemary and serrano chilies. Killer cornbread is born. 

    Click to read more ...

    Tuesday
    Sep182012

    garlic + rosemary socca crepes with creamy leeks and roasted tomatoes // gluten-free + vegan

    Gluten-free, although it might not be a new term in the world of food, it is a new term in my kitchen. With many friends and family who have become gluten-free recently, I found myself having to come up with gluten-free meals to make at home. No biggie, right?

    Well, I have found this particularly tricky since, as you may know from following my blog, I avoid dairy as much as possible mainly because of dairy allergy I discovered I had about a year ago. 

    Bread & cheese, two of the most wonderful and easy foods to throw together. Who doesn't love bread and cheese?

    People who have to live gluten and dairy free, that's who. 

     

    I always thought to myself ... okay ... I can sacrifice most of the butter and cheese as long as you don't take my bread away from me. Please.do.not.take.my.bread.away.from.me. And thankfully, I have zero sensitivity to gluten. However, I am discovering more and more that friends, and friends of friends, and family are having trouble with the gluten. So, you know what that means. Dinners and dinner parties around here are including less and less gluten. And, you know, it might not be such a bad thing. 

    Luckily, there are tons of great recipes and alternatives out there for doing things both gluten and dairy free.  

     

    Sometimes I just want to take a giant piece of bread and slap some soft, tangy, gooey goat cheese on top and call it a day. I had yet to find anything that really replaced that taste and gorgeous texture. I really needed to come up something that would nix that craving.

    This recipe right here might be the answer. 

    Let me start with the "creamy" leeks. The creaminess comes from a tofu base. I know that might not sound so exciting, but hear me out. The tofu is blanched to get rid of any bean-like taste. Then a lot of other delicious seasonings are added to give it a lovely flavor. Once you throw it in with the caramelized leeks, it's heavenly. 

    Socca, if you're not familiar with it, is a crepe that is made with garbanzo bean flour and then baked. It is super easy to make, high in protein, and it's gluten-free.  

    Slap those leeks on top of the rosemary and garlic socca, place some roasted tomatoes on top, and you have one yummy, creamy, delicious, gluten-free and dairy-free snack or party-time app that everyone can eat. 

    Click to read more ...