Smokey Chicken and Rainbow Vegetable Saute with Crunchy Almonds

Smokey Chicken, Rainbow Vegetable Saute and Crunchy Almonds

Sometimes, food is like art, and cooking like painting it. Beautiful, colorful, meditative. You assemble your material, take out your cutting board and knife, chop your vegetables one by one in a repeated, patient, practiced gesture, select the spices, herbs and condiments that will allow for the flavors to burst and intertwine. And with perfect synchronicity, you then turn up the heat, drizzle the olive oil, stir in the onions, then the vegetables one by one, let it smoke, sprinkle some salt, crack in some pepper, bring it back to a slow simmer, take a few risks, contemplate with satisfaction as your ingredients sizzle in the hot oil, release their wonderful flavors and come together in the most beautiful of meals. Every time I cook something, I look at it and think it’s the most beautiful thing I’ve made. Until the next meal comes around of course. Continue reading

Stuffed Collard Greens


Who would have guessed but collard greens are a staple food here in Brazil. Eating the traditional Brazilian Feijoada (meat and black bean stew) without a side of collard greens is just not right. Before coming here I didn’t even know what a collard green was. In fact, my only experience with leafy greens was limited to lettuce and spinach. But when I go to the farmer’s market we have by our house every Sunday morning, there’s always a huge stall with all kinds of cabbages, root vegetables and greens. Oh my. Mustard greens, beet greens, chard, dandelion greens, collard greens, spinach and so on. So many choices. It’s my favorite moment of the market, plus I think one of the sellers there has a little crush on me because he always insists on filling my order and digging up the greenest, leafiest collards for me. How I interpret a big leafy collard as code for flirt, I sometimes honestly wonder where I get these ideas. Continue reading

Breakfast teacup muffin (gluten-free, grain-free, sugar-free)

teacup muffin retouche

Welcome to the very first post of My little jar of spices! I’m so honored to have you here and I hope these recipes will spark your interest to play around with alternative ingredients and venture into grain-free recipes. Now don’t get all upset by the X-free adjectives in the title, while I like to make nutritional information available about the recipes posted here, it doesn’t mean you can’t tweak them to your liking or that sugar free = no taste. Remember, there are spices involved here! I will probably go into detail on my eating choices some other time, but today I want to talk about two ingredients that have really made their way into my food in the past months and that are the core of this-here recipe: flaxseed meal and chia seed. Continue reading