Valentine’s Day is just around the corner, and it’s a great idea to start looking up recipes to cook for your date. But in the throes of [cooking] passion, it’s easy to over-season a new dish with a bit too much spice.
But, there is a way of ensuring there isn’t too much heat in the kitchen so you can get hot and heavy outside of the kitchen.
If you have over-spiced your dish and your love life is depending upon the success of this one meal, don’t panic! Stop and think. If you can identify the heated culprit, you can easily tone down the spice to a palatable taste and save Valentine’s Day! I mean, your dinner. You have three main options to help tone down the heat: water, fats/oils, and alcohol. Sugar and other ingredients can help to distract from the heat, but won’t necessarily lessen the heat. Find your overindulging ingredient below and get fixing!
Black Pepper: This is one of the mildest and most common spice ingredients. Water and fat won’t do much to touch the heat here. Try a splash of alcohol and you will save the pepper flavour, but lose the burning heat.
Ginger, Onions & Garlic: These foods produce a spicy “bite” that is less heat-hot and more stingingly hot. The best way to soften the burn of too much ginger is to cook it down. Water will help but will also dilute any other flavours already in your dish, so be prepared to season again, but do so carefully and very slowly! Cook down the ginger until your desired taste then build up your flavours again.
Onion & garlic break down the best in a combination of both alcohol and fats. Add a splash of alcohol and a drizzle of oil, and that roaring bite will soften to become a complex, delicate blend of flavours that will compliment your dish well.
HOT Peppers! These are the big mambas! Their heat is quick and strong. If you’ve ever had a momentary lapse in judgement, being egged on by ego and friends, and have eaten a hot chilli on a dare, you’ll attest that the jug of water you gulped down after did absolutely not a thing to touch the unrelenting venom coursing through your digestive tract. It’s the same in cooking. Water will dilute your sauce, but preserve the spicy fire. Oil fats are best for lessening this heat, either in whole pepper form or the dried, powdered version. Sugar can also help to distract from the ear-burning heat, but fat will actually take a bit of the heat away. These peppers are make or break for your Valentine’s dinner! The right amount of heat is exhilarating and satisfying; too much and the date is over for both of you to spend the rest of the night on the toilet with a bottle of Rennie’s.
So that’s it! The fate of your future love life lies in your kitchen… And if it’s beyond repair, bin it all and order in a Chinese!
With busy schedules and cheap, convenient food, lunchtime can quickly become less of a meal and more of filling a need. If you aren’t able to carve out a bit of time to stop and enjoy a bite to eat, then, at the very least, I can help with inspiring some healthy, quick, and easy lunchtime options.
All of these ideas can be adapted to meat-free by substituting with legumes, pulses, and/or seeds and nuts to up your proteins to keep you energised and active until dinner time!
This is the usual lunch menu Monday through Friday at our house. We sandwich a spoonful or two of this mix between fresh kale or spinach and some fresh fish and dress with cracked pepper, extra virgin olive oil [EVOO], and lemon juice.
Twice per week, chop, grate, and shred carrots, cucumber, cooked beetroot, scallion, avocado, celery, tomatoes, bell peppers, olives, pickles, mushroom, broccoli, radish……You get the idea. Any and all veg you have on hand can be tossed into a large bowl. The key to this salad is the variety of taste, colour, and texture. Get a good mix in there, add some seeds, nuts, and even some dried or fresh fruit like oranges, apple slices, grapes, or berries. Because of the variance of what’s in the fridge, this salad is anything but monotonous. Be adventurous and treat your taste buds to a wonderful variety!
And if you have a little extra time, try slow roasting some mushrooms, carrot batons, broccoli, red onion, garlic cloves, and pepper and add a few of those in to your salad for some complexity of flavour and texture. The onion and garlic especially become sweet and delicious – not at all sharp and pungent like when eaten raw! Roast the garlic it in its paper drizzled in oil and pop it out once cooked. It won’t stink you up like raw garlic does!
Raw Bento Box
This lunch is perfect for busy workdays, commuting, lazy weekends, lunch with friends, picnics, kids lunches….It’s pretty much perfect all the time and every where!
Take your favourite fruit and veg and slice, dice, and chop. Compartmentalising the box looks neat and beautiful and satisfies those of us with OCD helps keep the food pieces separate so you can grab and go, or makes it perfect for sharing. Bring some boiled eggs, nuts, cheese, or charcuterie to spice things up a bit. We sometimes add in some pittas or crispbread and mash an avocado to use as a creamy spread and then top with various veggies and cheeses.
Mash an avocado with lemon juice and pepper. Chop and add in cooked beets, carrots, bell pepper, onion, celery, tomato, broccoli, edamame, coriander, chilli pepper, and mix. Top with baby sprouts and enjoy!
Drizzle with rapeseed oil or EVOO to loosen the mixture, or add a dollop of mayonnaise if you prefer it more creamy. Substitute in a plethora of mixed beans, quinoa, and legumes for tuna to make this a meat-free lunchtime option.
These are just three of the raw lunches we rotate here. We like these because they can be made in advance, are low prep time, and are so tasty and healthy! So, even if you can’t stop and nurture your soul during the day with a time of rest while you eat, now you can eat least nourish your body in a short amount of time!
I got this book as a Christmas gift from my brother in law and it was one of the best gifts I got this year! It is a treasure trove of interesting foodie information and beautiful design. And one of the ramifications of growing up as the daughter of a writer and all-around creative is that any book I would even consider picking up must be beautiful in both content and aesthetics.
This book is just that.
Written by Caz Hildebrand and Jacob Kenedy & published by Boxtree in 2010, I couldn’t help but wonder where has this book been for the past six years??The Geometry of Pasta has the visually aesthetic appearance of a monochromatic cover that evokes a great expectancy of beautiful and simple content… and it does not disappoint!
The book hits all the basics that you’d expect in a food book – recipes for pasta dough, sauce recipes, and how much salt to add to boiling water. Hildebrand and Kenedy then proceed to take the reader on an exploration of various pasta forms, where they originated from, how to make the pasta, and accompanying sauces that not only dress the pasta suitably, but make the dish exceptional. The information is punctuated beautifully with simple, yet beautiful black and white graphic illustrations with just the right amount of detail and simplification of form.
The Geometry of Pasta is the perfect fusion of functionality and the art of both food and design.
All that is left to do is make some pasta…!
**I have not been asked to review this book. All opinions are my own.
Life is fast, exciting, and on-demand… and we are overstressed and undernourished.
Here at Lo & Slo, we are pursuing a slow life and slow cooking….but not with a slow cooker. We’re going back to our roots, to an old fashioned way of cooking: simple, creative, nutrient-dense food..with a few feel good treats thrown in!
A FAMILY JOURNEY AT A FAMILY PACE
We have to take it SLO. Between kids’ parties, doting friends and relatives, and the influence of modern society, we have a slow journey ahead of us to become a whole food, low stress, natural, healthy family.
In this media-drenched, data-rich, channel-surfing, computer-gaming age, we have lost the art of doing nothing, of shutting out the background noise and distractions, of slowing down and simply being alone with our thoughts.
The pace of life feels morally dangerous to me.
I went to the woods because I wished to live deliberately, to front only the essential facts of life. …and not when I came to die, discover that I had not lived.
Henry David Thoreau
Don’t judge each day by the harvest you reap, but by the seeds you plant.