I’d love to hear from you, so if you e-mail me at cuisinicity@gmail.com, I will get back to you right away!
Love the Food that Loves You Back
What’s New on Cuisinicity
Love the Food that Loves You Back
I’d love to hear from you, so if you e-mail me at cuisinicity@gmail.com, I will get back to you right away!
So interesting to listen to your husbands talk on Awakening from Alzheimer’s and greatly appreciate his recommendation to try your recipes. Wow, some of them sound delicious and I can’t wait to try them out and share with others. 😋😍
WELCOME Pleasance!!
Looking forward to seeing your recipes
I look forward to participating in and enjoying your website
Welcome to the Cuisinicity table Kathy!! 🙂
Do you have a cookbook? if so how do i purchase one
Dear Catherine,
This afternoon at “Celebrating what unites us” somebody asked you about prunes and dates.
I just would like to mention that I come from an area in France where the prunes are the specialty (les pruneaux d’Agen). There are many ways to use them with meat, for example to stuff an oven chicken (poulet roti farci aux pruneaux, ail et herbes).
Now that I am vegan I often try to veganize certain dishes such as boeuf bourguignon. Well, I got very good results using prunes and red wine , vegetables and plenty of condiments.
Do you already know it? If you want, I can give you the recipe! It would be a pleasure to share it with you. It could be interesting your Cuisinicity community.
Amicalement
Isabelle
Bonjour Isabelle! J’adore les pruneaux D’Agen et surtout mijoté dans un bon vin rouge, à la bourguignone it sounds fabulous, and please yes, I absolutely would love your recipe–merci merci! Je les adore aussi dans cette petite recette https://cuisinicity.com/apple-prune-chicken/ Pendant le webinar, je repondais seulement àala question par rapport au sucre dans une recette de patisserie, et en effet, mon impression est que les pruneaux ne sont pas aussi “neutres” que les dates ou meme les raisins secs. Do you agree?
Dear Catherine,
Thank you very much for showing us these appetizing recipes this afternoon at “Celebrating what unites us”.
I heard you mention polenta.
I sometimes let it cool and then cut slices that are good cold or sauté.
What else can we cook with this polenta corn?
I tried once to treat it like couscous, but it is too sticky. We didn’t like it.
I would be interested to get your suggestions.
Thank you
Isabelle
Re-bonjour Isabelle! Vous parlez de ma “calentica” polenta? Je la prepare aussi en petits carrés, non pas comme une polenta genre couscous. Here is the recipe (I think it will make it more clear) https://cuisinicity.com/chickpea-calentica/
Est-ce ce que j’ai bien répondu à votre question?
Good Morning, Catherine
Love you and your recipes.
Writing here to say I am having computer problems. Tried to register for your Sicilian class on July 29th but cannot pull up the attachment to register. Is there another way I can register and connect?
Thank you for your time. Continued success always and Stay Safe! Catherine
Dear Catherine, what a sweetie! All you need to do is to click on the link on my blog or in the email I sent, but here it is again for you–you can just copy and paste in your browser! Its going to be so much fun!!
https://us02web.zoom.us/webinar/register/WN_n5f07CBKRqSQMk1-QSXsoA
I just ‘met’ your husband through the Awakening From Alzheimer’s seminar, and not only is he speaker #10 – he is a TEN, plus! I love his practices and can definitely relate best to his presentation, and now I’m excited to meet YOU! Sincere heartfelt thanks for being here, and this opportunity to tune in to these opportunities!
AW Thank you Sheryl for your beautiful enthusiasm!! I can hear all the way from my kitchen!!! I LOVE IT! I will share with him, he’ll love to hear it too! you are so very welcome!
Hi Catherine, I would like to get some advise from you regarding what to cook for my family. I have been worry a lot since I have my baby girl . she is turning 9 years this years.Since I have UC at the moment in remission but I always have the fear whenever I am in the kitchen. Can you please advise me and recommend me some cooking tips I am much appreciated. Mum to 5 childrens so proud of you. Please excuse my English because its my third language, Thank you for your time. All the best.
regards
Santee
https://www.foodbusinessnews.net/articles/12301-plenty-of-meat-available-as-prices-decline
I have attached the above-noted link to ask what Dr. Katz thinks of this reduction in meat prices. In Canada, we are going to see an increase in produce (6%) but we’re being told meat is a-plenty. I would be interested in your thoughts too Catherine.
I would like to see Dr. Katz address this on Linked in.
I am sooo excited. I tried my hand at ‘bakewell tart’ today and although it was yummy it has a lot of butter, sugar, eggs. I vaguely remembered that you had converted a tart recipe to a healthier version. And voila…there it was! But the best part, last week I made a clafoutis for the first time and again it was very yummy but loaded with some butter, eggs, sugar. As I was browsing through your recipes tonight there it was…clafoutis! I can’t wait to try it! Peach flat cake might have to take a back seat! I hope you are well. Thank you for everything you do!
Deb Finelli
YAY DEB!!! I am so sorry I only got to see this now!!! I LOVE LOVE LOVE your excitement and enthusiasm!! I am delighted to hear all that you have created so beautifully in your kitchen!! It always makes me so happy to see my recipes come to life with so much love!
Catherine
Bonjour Catherine
Végje Burger
Could I use pearl barley instead of farro? Would it make it taste too different? Also what is your barbecue sauce recipe ?
Hi Carmelle! it’s worth a try, but if you are going to use barley, I would recommend hulled not pearl barley because it is the whole grain form of barley, with only the outermost hull removed, hence rich in fiber and better nutritionally. Here is the BBQ sauce recipe: https://cuisinicity.com/bbq-sauce/
Enjoy!
Love the recipes. I was just diagnosed with an intolerance to gluten. Any recommendations for what to use inplace of four.
Thank you Pamela!! I have all sorts of recipes that do not have gluten but for those that require flour, I understand Bob’s red Mills makes a great gluten free baking flour that you supposedly can substitute one for one! I haven’t had a chance to try it yet because gluten sensitivity is not an issue in my family but I have heard rave reviews about it, so it’s worth a try! Please let me know how it goes!! 🙂