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Episode 293: Chicken Confit, Kitchari, and Herbalism
Local Mouthful: A podcast for obsessed home cooks everywhere
English - November 06, 2019 11:05 - 28 minutes - 15.2 MB - ★★★★★ - 345 ratingsFood Arts Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Marisa is on maternity leave, so today I’m with guest host, Kristin Donnelly, food writer, editor, and cookbook author. In this week’s food news, The New Food Economy asks the question: If Food is Medicine, Why isn’t it Taught at Medical School? In our What’s for Dinner segment, Kristin tells about her latest favorite shortcut: … Continue reading Episode 293: Chicken Confit, Kitchari, and Herbalism
The post Episode 293: Chicken Confit, Kitchari, and Herbalism appeared first on Local Mouthful.
Kristin Donnelly in her natural habitat
Marisa is on maternity leave, so today I’m with guest host, Kristin Donnelly, food writer, editor, and cookbook author.
In this week’s food news, The New Food Economy asks the question: If Food is Medicine, Why isn’t it Taught at Medical School?
In our What’s for Dinner segment, Kristin tells about her latest favorite shortcut: chicken leg confit from D’Artagnan.
In this week’s, How’d You Make That? segment, Kristin tells us how she makes her version of Kitchari, a classic Indian dish that’s an important part of Ayurveda. She makes it in the Instant Pot with the following ratio: ¼ cup lentils, ¼ cup rice, 3 cups liquid, 1 diced sweet potato. 4 minutes on high pressure. Makes two hearty servings!
We also talk about Kristin’s adventures in herbalism.
And finally, in What We’re Loving, it’s tamarind chutney. Kristin’s daughter thinks it’s barbecue sauce!
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The post Episode 293: Chicken Confit, Kitchari, and Herbalism appeared first on Local Mouthful.