Cooking With Corey (Comments)

Thanks, LaDonna! Hope you like it. It's actual...

noreply@blogger.com (Cyberpenguin) — Fri, 18 May 2012 10:56:37 PDT

Thanks, LaDonna! Hope you like it. It's actually not supposed to be a sweet drink, but rather a savory one, although I guess if you wanted to make it into a sweet drink, you could add some honey. My blog is advertised as a healthy recipe blog, so that's why you won't see any refined sugar in any of the recipes.

If you'd like to allow the flavors to meld for a bit longer, you can always put it in the fridge for a few hours or overnight. If you're short on time, I recommend allowing the drink to steep in the fridge for at least a half hour minimum before serving, so that all of the ingredients will have a chance to meld properly.

Let me know how the drink turns out for you.

-C

I'm surprised there's no sugar or time to ...

noreply@blogger.com (ladonna jones) — Thu, 17 May 2012 10:24:56 PDT

I'm surprised there's no sugar or time to steep. Gonna try anyway because the pic is gorgeous. I would also consider adding gin or tequila

Hello there "Healthtec Software," Not s...

noreply@blogger.com (Cyberpenguin) — Sun, 25 Mar 2012 07:21:31 PDT

Hello there "Healthtec Software,"

Not sure if you read the preamble or the ingredients, but this IS a lowfat recipe, and should not be confused with the traditional version of au gratin, which is way more fattening than this healthy revamp. :) Lowfat cheese and nonfat buttermilk are used in this recipe. Everything else is vegetables and fresh herbs and spices, all of which are good for you. As you can see from the photo, the cheese barely covers the vegetables, so not there's not a lot of cheese per serving; there are many more vegetables per serving than cheese. The ratio of cheese to vegetables is a healthy one. Plus, this recipe is only supposed to be served as a side dish, so only a small serving is typically consumed. So, that should put things in perspective. As they say, everything in moderation.

I can't control how much fat someone else eats, only offer healthy recipes, including healthier versions of traditional recipes that people like to eat. :-D More importantly, the cumulative amount of fat someone consumes in their diet, as well as the percentages of various types of fats, are much more important to contemplate when monitoring the health of one's diet. Yes, it's important to make healthy choices on a daily basis, but it's also important to consider our choices on a cumulative level.

Though I love the au gratin I am scared to indulge...

noreply@blogger.com (Healthtec Software) — Sat, 24 Mar 2012 23:27:03 PDT

Though I love the au gratin I am scared to indulge because of the fatty content.There are so many diseases like heart disease and blood pressure that is affecting our bodies ... what do you say?EMR

Yes, there is. The following articles contain info...

noreply@blogger.com (Cyberpenguin) — Sat, 03 Mar 2012 09:21:20 PST

Yes, there is. The following articles contain information about som tam's origins & history, "Everything You Need to know About Som Tam -- Including Where to Find It" and "Thai Food and Thai Coooking: History of Som Tam, Pappaya Salad." Hope that helps!
-C

Is there a history behind this yummy dish (thai gr...

noreply@blogger.com (Unknown) — Fri, 02 Mar 2012 22:07:25 PST

Is there a history behind this yummy dish (thai green papaya salad)?

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My grandmother was from Russia and often made a me...

noreply@blogger.com (Judee) — Sat, 11 Feb 2012 11:32:35 PST

My grandmother was from Russia and often made a meat borscht, but in the US it was always cold. I love the addition of dill in yours. I will have to add it..
here's my versionhttp://glutenfreewithjudee.blogspot.com/2012/02/borscht-food-for-longevity.html

Love Avocados but never tried the dill combo...sou...

noreply@blogger.com (Malli) — Tue, 07 Feb 2012 12:46:01 PST

Love Avocados but never tried the dill combo...sounds wonderful!!

I've been ignoring the Avocados at the store, ...

noreply@blogger.com (Yum Yucky) — Thu, 19 Jan 2012 19:43:51 PST

I've been ignoring the Avocados at the store, but no more! This looks fantastic. I think the husband will love it, too.

Fantastic! Thank you, Andrea. Hope you enjoy the r...

noreply@blogger.com (Cyberpenguin) — Fri, 13 Jan 2012 09:41:59 PST

Fantastic! Thank you, Andrea. Hope you enjoy the recipe. We just made it for dinner again the other night. Miso glaze can make almost anything taste good. :) Its sweet & slightly salty taste really works well with chicken. Like you, Erik loves miso-glazed chicken; it's one of his favorites as well, so I've made it several times. :)

Yes, shopping at Asian grocery stores is so much fun! It's a great value too. That's so true about the veggies, sauces, and noodles. Excellent point. I once got 17 limes for $2 on special at Grand Mart! Can you believe that?! What a deal! I love that place!

I'm so making this Corey! Miso glazed chicken...

noreply@blogger.com (Andrea the Kitchen Witch) — Fri, 13 Jan 2012 06:34:14 PST

I'm so making this Corey! Miso glazed chicken is one of my favorite things. I adore the mirin in the glaze (another of my favorite ingredients!) Fantastic tips on the Asian market. I love that place!! Excellent source for authentic (and low cost!) veggies as well as sauces & noodles.

That's great, Sine! Glad I could help you out ...

noreply@blogger.com (Cyberpenguin) — Tue, 27 Dec 2011 15:16:42 PST

That's great, Sine! Glad I could help you out in a pinch. :-D

Thank you! I moved to South Africa from the U.S. a...

noreply@blogger.com (Sine) — Mon, 14 Nov 2011 12:24:21 PST

Thank you! I moved to South Africa from the U.S. and weirdly one of the things I have most trouble finding is chili powder. If you ask, they send you to the Indian store, but their chili powder is just ground chilies, not Mexican chili powder. So you saved my dinner tonight, as I'd run out of my chili powder and the chili I was cooking just didn't taste right. Never would have thought it needed so much cumin and paprika, but it worked perfectly!

Hi Joe, So glad you enjoyed the recipe! I probably...

noreply@blogger.com (Cyberpenguin) — Sun, 30 Oct 2011 16:27:47 PDT

Hi Joe,
So glad you enjoyed the recipe! I probably should've put a disclaimer regarding the heat factor of this recipe. LOL. Based on the amount of hot ingredients called for in the above recipe, you can probably tell that I like my food extra hot. :) However, I realize that not everyone can hack the heat, so, I've incorporated your recipe alterations/suggestions into the recipe for those people who like milder chili. Thanks so much for your feedback. :)
-Corey

wow , that was awesome, I used 1/2 teas of cayenne...

noreply@blogger.com (Joe White Owner Whitehouse Direct Established 1999) — Sun, 30 Oct 2011 14:47:22 PDT

wow , that was awesome, I used 1/2 teas of cayenne, and it was perfect, a little hot for the kids. I was leary to put in the 1/2 c chilli powder, so i used a 1/4 c, and then 1/2 of the flower mixture... Great tate.

That's great, Charles! Glad to hear that the s...

noreply@blogger.com (Cyberpenguin) — Wed, 26 Oct 2011 22:56:09 PDT

That's great, Charles! Glad to hear that the soup went over so well with your friends and family! That's a fantastic idea to add butternut squash instead of potatoes; less starch that way, especially if you're not in carbo-loading mode for a race. :)

The starch from the yam and the sweet potato will add a lot of body to the soup, so the reason I added the 1/2 c. coconut milk's was to give it an even creamier flavor and texture, and also for additional nutritional value as well. BTW, a half cup of Silk coconut milk is only 40 calories and 2.5 grams of fat, and that's spread across almost 8 servings of soup. Of course, not adding it to the soup will make the soup slightly leaner. :)

Basically the same recipe, except no potatoes (I u...

noreply@blogger.com (CewTwo) — Wed, 26 Oct 2011 16:06:41 PDT

Basically the same recipe, except no potatoes (I used butternut squash instead) and no coconut milk. I also used canned pumpkin as I don't share your zeal for having the freshest.
I sauteed an onion, then added everything else. After an hour, i took the brew to the ol' food processor and mangled it completely.
I topped it with both the Reggiano parmesano and something akin to Durkee's fried onion bits.
It ended up smooth and silky in texture and very good in the taste of it. Friends and family both commented on what a great soup it was.

Yes, exactly. As soon as we think we're almost...

noreply@blogger.com (Cyberpenguin) — Sun, 23 Oct 2011 20:18:37 PDT

Yes, exactly. As soon as we think we're almost settled these labeling issues, there are those, like Monsanto and the like, who will make every attempt to move the goal posts. Or, perhaps a better analogy would be this: If the mouse should escape from the mousetrap, Big Food will soon be building a better mousetrap. ;) (Of course, usually that analogy gets used in the opposite sense, with regard to "white hat" vs. "black hat" hackers trying to beat each other at the infosec game, but in this case, of course, I'm using it quite ironically. LOL.) Organic produce is what we used to just call "produce." ;)

To see how worthless the FDA is and how (bleeped) ...

noreply@blogger.com (Mark) — Sun, 23 Oct 2011 18:33:43 PDT

To see how worthless the FDA is and how (bleeped) up our food industry is one only has to look at the word... Organic. That we even need to label foods with this in order to have some informed idea what has NOT been used on it speaks volumes. That's probably also the reason the lobbyiest for Monsanto and the rest are constantly looking to have the word organic redefined. IMHO, they will eventually "support" the right people who write laws and the flood gates will flow with a whole new wave of organic crap.

Thanks, YY! That's awesome! Glad to supply a r...

noreply@blogger.com (Cyberpenguin) — Tue, 18 Oct 2011 11:44:52 PDT

Thanks, YY! That's awesome! Glad to supply a recipe so that you can finally try your hand at making risotto. Hope you have a great time making and eating it, and if you have any questions about the recipe (procedure, etc.), just let me know. Will look forward to hearing how it turns out for you. Enjoy!

this looks absolutely amazing. I've been wanti...

noreply@blogger.com (Yum Yucky) — Fri, 14 Oct 2011 13:16:10 PDT

this looks absolutely amazing. I've been wanting to make risotto for years. Literally! I'm going to gather up the ingredients for this and make it happen.

Thanks, Linda! It's a fun & really easy re...

noreply@blogger.com (Cyberpenguin) — Wed, 12 Oct 2011 00:06:43 PDT

Thanks, Linda! It's a fun & really easy recipe to make. Hope you enjoy it!

Yum, I love edamame and avocado. I'll definit...

noreply@blogger.com (Linda) — Sat, 08 Oct 2011 13:11:52 PDT

Yum, I love edamame and avocado. I'll definitely make this!

Good idea. :) BTW, the avocado-edamame recipe I ju...

noreply@blogger.com (Cyberpenguin) — Fri, 07 Oct 2011 21:08:27 PDT

Good idea. :) BTW, the avocado-edamame recipe I just posted is 100% vegan. No substitutions required. :-D