I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Food Tech Life | 2020-11-18 01:09:51 |  41,639 Views |
Easy Atoll Elote
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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Not that I need much encouragement but I have collected quite a few older cookbooks – early titles by authors I love first editions and the like. The intention is to make them available at some point that relate to Quitokeeto – maybe not on the site but rather in the studio so people can pick and choose. An example of this is a book like this – Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978. It's the kind of title I like to revisit for inspiration in my own cooking but also to understand what inspired Diana Kennedy in the 70s. One of the recipes she highlights is a green corn soup – Sopa Verde de Elote. A soup she describes as "unusual and delicious" from Mi Libro de Cocina published in San Luis Potosi in 1965. I've taken a few liberties with the recipe and have to tell you that the resulting soup is something special. The color is a knockout – a bright vibrant green. And the flavour is surprisingly dynamic beyond the core ingredients. There’s the sweetness of corn and peas offset by a peak of green chilli a final squeeze of crème fraîche and a generous squeeze of lime. You get crunch from pepitas fragrant green citrus notes from a shower of coriander and as a bonus it’s a soup that comes together fairly quickly.
