My travels have not only enlightened me personally, but also enabled me to create recipes from my food adventures around the world. Due to the recommendations of friends and family worldwide, I created a cookbook/memoir with stories and recipes. Len Leatherwood, new President of the Story Circle Network, says, “This is a cookbook after my own heart, filled with a wide range of healthy recipes from several cultures that will add flavor, color, and variety to any table.” Jennifer Archer, award winning writer and editor elaborated further, “A feast for the senses…combines colorful stories, poems, and mouth-watering recipes that inspire readers to experience new places, new tastes…from Asia, Africa, Latin America, Scandinavia, and America.”
This would make a great Christmas present for foodies and people who want worldwide food adventures. It can be ordered online from: http://www.dreamcatcherbooks.com and go to Angel Books.
Recipes for the food in the photos above are included in the book. More food photos follow:
Lemon pasta with mixed salad topped with grated asiago cheese.
Many of the recipes feature berbere, a spice used in Ethiopian cooking. The book also includes four different recipes for salmon and many vegetarian and vegan recipes using spices from around the world.
This is my new book, published last month. It is filled with stories, poems, and recipes–healthy food for vegans, vegetarians, pescatarians, and meat eaters with photos and detailed instructions. Currently, it can be purchased at Burrowing Owl bookstores in Canyon and Amarillo, Texas, and online at http://www.dreamcatcherbooks.com, Angel editions.
This is the title of my newest book which currently resides at the designers for formatting, placing the photos in the correct place and position, making sure everything is just right. The subtitle is: Adventures with Food, Family, and Friends. It includes family and travel stories, adventures, poems, and recipes. Here are a couple of food photos which will be in the book with recipes.
Every Sunday until publication, I will post an update as to progress. My goal is to have it available for purchase for Christmas presents for those who love food adventures.
Everyone always grows too much zucchini if they plant even one little hill. I invented this recipe about a year ago in an attempt to not throw away a bunch of too large zucchini. Yesterday a friend requested my recipe; I promised her I would post it today.
Combine 3 eggs, 1 2/3 cups sugar, and 1 cup cooking oil in an electric mixer bowl. Add one teaspoon vanilla. Mix thoroughly. Combine 1 1/2 cups flour, 1 tsp. cinnamon, 1/4 tsp. baking powder, 1 tsp. baking soda, and 1/4 cup dark cocoa. Add to egg mixture. By hand mix in 2 cups grated zucchini and 3/4 cup chopped walnuts. The mixture will be very stiff. Spoon into oiled and floured bundt pan. Bake at 325-350 for 1 hour or until done. Let cool before taking out of the bundt pan. This is a lovely moist cake and keeps well.