Nettie's

Kombu is an essential ingredient in the making of Japanese soup stock called Dashi. A strip of kombu cooked with water releases glutamic acid and mineral salts which contribute a lot of flavour to your stock. Do not wipe away the white powdery coating. It is sold dried in flat sheets or in strips. I […]

Long before the development of agriculture, coastal peoples harvested a variety of nutritious vegetables from the sea. Though sea vegetables are used in many countries, their use in Japan has been the most popular. The seaweed industry there dates back to the 14th century. The actual farming of sea vegetables began in the 1700’s in […]

Terrific hot, this penne with chickpeas, spinach & roasted asparagus dish is also delicious served cold in a pita lined with salad greens. Unlike the ordinary supermarket variety, organic chickpeas (sometimes labeled garbanzo beans) are canned with no salt allowing the cook more freedom to season to taste. Rotini, gemelli or other similarly shaped pasta […]

The sauté smell will fill the house with aromas beyond your imagination. A fragrant, chewy salad that I like to serve with melon. I shape the rice into a ring on a round platter and place bite-size chunks of cantaloupe and honeydew in the centre. This wild rice with pine nuts dish has crunch and […]

What type of nut butter is in your cupboard? Use any one, cashew, peanut, almond, just to name a few. Being a member of the flake family (just kidding) there are many types of flakes available- spelt or quinoa, along with health food store puffed rice, that you can use in these delicious no bake […]