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Feb 03

EGT 006 – It’s Time to Garden!

In this episode, Tim and I tackle the most basic question when it comes to gardening: what should I plant?

Listen Now:

Play

Download: EGT: Episode 006

Intro Music: “Bullseye”, from the album Imperfect by Dan Kirk
Outro Music: “Cabin Fever”, from the album Imperfect by Dan Kirk
If you like the intro/outro music, consider buying the album here.


Show Notes

Participants: Sarah, Tim
Publication Date: 2013-02-03
Length: 38:51
File Size: 37 MB
Format: mp3

Links and Resources
garden.org: USDA Hardiness Zone Finder
USDA Plant Hardiness Zone Map
Garden Web Hardiness Zone Finder
Sunset Climate Zones

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Jan 28

Pruning

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Here is a quick link about pruning. Fruit trees are dormant right now, so it is pruning season for most trees. Here is a great, simple resource on the subject from UC Davis: http://homeorchard.ucdavis.edu/The_Big_Picture/Pruning_&_Training/

I am only a few years into learning how to take care of fruit trees of all sizes, and I find it helpful to keep reading on the subject.

The main trick, though, is to get out there, cut and learn. Most trees are pretty tough, so don’t worry too much about getting it wrong at first. As long as you are mindful about what you are doing, and don’t go over board, you and the trees will be fine.

Jan 20

Big Game Vegetarian Chili Beans

Veggie Chili Beans - Copyright Timo McIntosh

Vegitarian Chili Beans – Copyright Timo McIntosh


One of the hard parts of making a real vegetarian chili is getting a good heartiness to it that meat would add. Most recipes call for tomato paste, or diced tomatos and/or celery, but that doesn’t make for a real chili. That would make it a soup or stew. Real chili only uses chilis, spices, and a protein like meat, or in our case, legumes for the base flavor, color, and consistency. To accomplish a real chili, with good thickness and punch, I’ve come up with my own vegetarian chili recipe that I think is pretty good.

I made some today for the Niner game, and they went perfectly with all the chips and other snacks.

The Recipe.
Cook 1/3 cup each of the following together in 7-8 cups of water (about 2 hours):
Black Beans
Anasazi Beans (pinto)
Canary Beans
Black Eyed Peas
Green Lentils
Black Lentils
Red Lentils

Once the beans are done, leave them at a simmer, or save for later cooking.

For the chili base:
5 cloves garlic smashed and fine chopped
1 Med red onion, diced
1/2 cup Shitake mushrooms, chopped
1 large carrot, fine diced
1 large fresh sweet pepper (Bell or Italian), fine cut

2 tbsp Ghee (or Butter)
3 tbsp Canola Oil
3 tbsp Red wine vinegar
1/2 cup white wine

1 tsp Salt (then 1 tsp – to taste)
2 tsp Ground black pepper
1 tsp Allspice
1 tsp Dill
2 tbsp Paprika
1/2 tsp Cardamon
1/2 tsp Coriander
1 tsp Hot chili powder

1.5 oz (aprox 1/2 cup) Ancho chili powder

In a large 6 qt pot, caramelize the onion and lightly saute the garlic in the oil and Ghee. Add in mushrooms, carrot, and fresh sweet pepper. Cook on med-high heat until they start to become tender, about 5-10 minutes. Add in all the other ingredients, including the beans, plus bean water, and stir. Simmer until vegetables are cooked through, and chili has thickened up. Salt to taste.

Jan 19

EGT 005 – Kale… give it a chance!

Most people either love, hate, or have never considered kale. It’s one of the healthiest vegetables out there but it can also be one of the most off-putting. In this episode we talk a little bit about kale’s health benefits, how easy it is to grow it in your garden, and some of our favorite ways to eat it.

Listen Now:

Play

Download: EGT: Episode 005

Intro Music: “Bullseye”, from the album Imperfect by Dan Kirk
Outro Music: “Cabin Fever”, from the album Imperfect by Dan Kirk
If you like the intro/outro music, consider buying the album here.


Show Notes

Participants: Sarah, Tim
Publication Date: 2013-01-19
Length: 32:25
File Size: 21 MB
Format: mp3

Links and Resources
Buddha Belly Bites on Tumblr
Buddha Belly Bites: Smoky BBQ Kale Chips
The show I was trying to think of, that I adapted the garlicky greens recipe is Extra Virgin.

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Jan 16

Amaranth

Timo Winter Gardening

Here’s a pic of me in the garden after getting back from holiday travels. The tall stuff is amaranth. I had harvested the seeds at the beginning of December, but left the rest of it up for the birds to pick through. They spread “nitrogen” as they visit, and pick off bugs. Plus, they are fun to watch and listen to. I like to think that everything in the garden has its place, and my job is just to orchestrate the timing, so we all benefit.

Jan 07

Links from a fan

When we record episodes of EGT, my wife often isn’t far off. She likes geting the inside scoop with an early listening. She says she doesn’t hear anything, but I know she’s getting the topics at least. During the last couple of recording sessions, I found links and articles in my inbox from her before we finished. Talk about an eager fan!

She found this one about sparkling wines for winter food as we recorded Episode 4:
Sparkling Holiday Wines: Our Expert Pairs His Favorites with Winter Food

Jan 05

EGT 004 – Developing a Wine Palate

This episode was supposed to be about food pairings but it very quickly went off topic and focused more on how begin developing a wine palate so you can make informed choices when you want to pair wine with food. It’s a little longer than usual, but hopefully the information is useful enough that you won’t mind.

Listen Now:

Play

Download: EGT: Episode 004

Intro Music: “Bullseye”, from the album Imperfect by Dan Kirk
Outro Music: “Cabin Fever”, from the album Imperfect by Dan Kirk
If you like the intro/outro music, consider buying the album here.


Show Notes

Participants: Sarah, Tim
Publication Date: 2013-01-05
Length: 45:42
File Size: 42 MB
Format: mp3

Links and Resources
Wineries mentioned:

EGT on Twitter (@eatgrowthink)
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Jan 01

Eating for Luck

Eating black-eyed peas (also known as cow peas) on New Year’s day is considered good luck in the Southern United States. They’re also a good source of protein and soluble fiber. Try adding them to your favorite soups or salads, or try our Warm Black-Eyed Peas Salad with a hearty loaf of bread for a good luck lunch to start your year off right.

 
 
Warm Black-Eyed Pea Salad

1 pound black-eyed peas
2 quarts vegetable broth or water (8 cups, ~2L)
2 tablespoons olive oil
1 onion, diced
2-4 cloves garlic, chopped
1 bunch chard (rainbow, red, or green)
4-5 fresh tomatoes, chopped or 1 can (~28oz) canned, chopped tomatoes well drained
Olive oil to taste
Fresh thyme to taste
Salt and Pepper to taste

 
 

  1. Dump the beans out into a baking dish or onto a cookie sheet and discard any that look discolored or shriveled.
  2. Place the beans in a container and add enough water to cover the beans by roughly 2 inches (~5cm) and soak
    overnight; note: if you don’t have time to soak them overnight, soak them for as long as you can. If
    you don’t have time to soak them, add 5-10 minutes of cooking time, testing every 2 minutes or so.
  3. Add the olive oil to a medium sized stock pot over medium heat. When the oil is hot, add the diced onion and
    chopped garlic and cook until the onions are golden; about 5 minutes.
  4. Drain the beans (if they’ve been soaking) and add the beans to the pot. Stir to fully coat the beans with
    oil and mix them into the onion.
  5. Add the broth and turn the heat up to high. Bring the mixture to a boil then turn the heat down to low
    and simmer for 20-30 minutes.
  6. Wash and de-stem the chard, and chop it into pieces roughly 2 inches square (~5cm square).
  7. Place the chard and tomatoes in the bottom of a deep serving bowl and dress with olive oil, thyme, salt,
    and pepper to taste.
  8. Drain cooked beans and add them to the serving bowl. Allow to sit for 5-10 minutes before folding the
    beans and vegetables together.
  9. Taste and adjust seasoning as necessary.

Dec 30

Happy New Year! It must be fondue time!

image

Getting together for the annual fondue party. How do you celebrate the New Year?

Dec 23

EGT 003 – Belated Thanksgiving Roundup

In this episode Tim and I talk a little about what we did for Thanksgiving. We had our successes but, more importantly, we also had some real failures. But it didn’t stop us and we didn’t let it ruin the evening. You’re going to fail when you cook, it’s inevitable, but it’s also not the end of the world. Be flexible and creative and you’ll be fine. Worst case? There’s always pizza!

Listen Now:

Play

Download: EGT: Episode 003

Intro Music: “Bullseye”, from the album Imperfect by Dan Kirk
Outro Music: “Cabin Fever”, from the album Imperfect by Dan Kirk
If you like the intro/outro music, consider buying the album here.


Show Notes

Participants: Sarah, Tim
Publication Date: 2012-12-22
Length: 31:54
File Size: 29 MB
Format: mp3

Links and Resources
The Spanek Vertical Roaster
EGT on Twitter (@eatgrowthink)
EGT on YouTube
EGT on Google Plus

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