Kitchari by Lisa Murphy Kitchari, which means “food of the gods,” is pretty, golden-colored porridge made of rice, mung beans and spices. It’s a traditional Ayurvedic dish often used for cleansing because it’s easy to digest. Of course it can be enjoyed anytime. This makes a large batch so you may want to cut it in [...]
Melody asks: I’m not really sure how to eat figs. Do I need to soak them? Peel? Eat the seeds? Do they have a pit? Help a novice out, will you? Lisa [...]
Mary asks: I’m curious about tempeh as a vegetarian protein source, I try to avoid soy… is this a soy based protein? If so, is it a healthier option? And do you have any fab concoctions you throw it in? Lisa says: Tempeh is a soy-based product. It’s originally from Indonesia where it’s used as a staple source of vegetarian protein in [...]
Affäre, 1911 Main St Glori and I are very lucky that there are so many great eating and drinking establishments in the neighborhood where our studio kitchen is located – Kansas City’s Crossroads Arts District. Under the guise of “research,” we often hold our planning meetings and episode wrap-ups over drinks and nibbles at these local spots. Many of Glori’s [...]
Pumpkin Chocolate Chip Muffins by Lisa Murphy My ever-versatile muffin recipe gets made over for the season with pumpkin, toasted nuts and rich chocolate. I like to roast my own pumpkin to make homemade puree (pumpkin puree how-to), but feel free to use canned pumpkin puree. You can use white or whole grain flour, or [...]
Have you ever seen those strange looking warty pumpkins? Don’t know what to do with it? Make soup! Lisa roasts the pumpkin and makes a wonderful Roasted Pumpkin Soup.
Roasted Pumpkin Soup by Lisa Murphy The French heirloom pumpkin Galeux D’Eysines makes a velvety soup. They’re available in farmer’s markets, but don’t worry if you can’t find one [...]
It’s squash season and to celebrate our squash series, Lisa shows how to prepare 3 different squashes. Acorn, butternut and Delicata.
Baked Butternut Squash with Herbs by Lisa Murphy Butternut squash gets zipped up with fresh parsley, sage, rosemary and thyme in this colorful dish. It’s perfect at your holiday table, or anytime you want to impress. COOKING TIME: 1 hour + SERVES 4-6 INGREDIENTS One 2-2-½ pound butternut squash 1 medium garlic, finely chopped ¼ cup chopped [...]
Roasted Delicata with Red Chili and Lime by Lisa Murphy I stumbled upon the origins of this recipe years ago in one of the many cookbooks in my collection: A Country Garden Cookbook, by Regina Schrambling. This is what made me want to try a delicata squash for the first time. I’ve made a few adaptations [...]
Kitchari by Lisa Murphy Kitchari, which means “food of the gods,” is pretty, golden-colored porridge made of rice, mung beans and spices. It’s a traditional Ayurvedic dish often used for cleansing because it’s easy to digest. Of course it can be enjoyed anytime. This makes a large batch so you may want to cut it in [...]
Pumpkin Chocolate Chip Muffins by Lisa Murphy My ever-versatile muffin recipe gets made over for the season with pumpkin, toasted nuts and rich chocolate. I like to roast my own pumpkin to make homemade puree (pumpkin puree how-to), but feel free to use canned pumpkin puree. You can use white or whole grain flour, or [...]
Roasted Pumpkin Soup by Lisa Murphy The French heirloom pumpkin Galeux D’Eysines makes a velvety soup. They’re available in farmer’s markets, but don’t worry if you can’t find one [...]
Baked Butternut Squash with Herbs by Lisa Murphy Butternut squash gets zipped up with fresh parsley, sage, rosemary and thyme in this colorful dish. It’s perfect at your holiday table, or anytime you want to impress. COOKING TIME: 1 hour + SERVES 4-6 INGREDIENTS One 2-2-½ pound butternut squash 1 medium garlic, finely chopped ¼ cup chopped [...]
Roasted Delicata with Red Chili and Lime by Lisa Murphy I stumbled upon the origins of this recipe years ago in one of the many cookbooks in my collection: A Country Garden Cookbook, by Regina Schrambling. This is what made me want to try a delicata squash for the first time. I’ve made a few adaptations [...]
It’s been a while since I’ve done a beer pairing but I am really pleased with this one. When Lisa and I decided to do the Roasted Pumpkin Soup, I knew that the beer had to be outstanding. The soup is rich and creamy and just teeming with flavor. My favorite hometown brewery, Boulevard Brewery came out with a new [...]
Do As The French Women Do My Roasted Pumpkin Soup feels French to me. First of all, it’s soup. The French might enjoy a cup of sophisticated creamy soup as a first course instead of a coarse iceberg lettuce salad. Then there’s the fact it’s made using a French heirloom pumpkin, the Galeux d’Eysines, which is roasted and slightly caramelized [...]
Kitchari by Lisa Murphy Kitchari, which means “food of the gods,” is pretty, golden-colored porridge made of rice, mung beans and spices. It’s a traditional Ayurvedic dish often used for cleansing because it’s easy to digest. Of course it can be enjoyed anytime. This makes a large batch so you may want to cut it in [...]
Melody asks: I’m not really sure how to eat figs. Do I need to soak them? Peel? Eat the seeds? Do they have a pit? Help a novice out, will you? Lisa [...]
