How to Eat: Open Source Cooking

"Rice and Beans Orchestra:"
Black-eyed peas, salmon, and rice
cradled by a garden of three greens:
kale, spinach, and cabbage

Welcome to 
Open Source Recipe!

==Cooking in Pictures ==



What is "Open Source Recipe"?

I created the concept of Open Source Recipe for two reasons: 

• An outlet for sharing healthy habits and recipes with the world but in step-by-step pictures rather than as a list of recipes with words. A picture is worth a million words. 
• To proclaim that it is acceptable to exchange recipes with what is available locally. After repeated frustration of trying to find ingredients in other cooks'/chefs' recipes and being unable to locate them, I began to replace those items with similar ingredients in my locale.

A chef should not be bogged down by exacting spoon or calibrated measurements. A chef always should adjust ingredients mentally to suit the number of people served or to compensate for unavailable but needed seasonings.

https://www.trihealth.com/hospitals-and-practices/trihealth-fitness-and-health-pavilion/healthy-living-programs-and-classes

All rice does not behave the same. Any chef worth his/her salt knows that not all food items are available in all parts of the word. Therefore, that excellent chef knows to replace unattainable components with similar locally obtainable ones and should still deliver an amazing turnout of culinary wonders to the table.

This site is unusual in that it celebrates cooking and recipes in pictures, not calibrated spoonful by spoonful or cup by cup measurements. My apologies to site visitors looking for such a calibration. This site gives the items for preparing the dishes in pictures. The visiting chef/cook is expected to use his/her uncanny knack in determining the amount sufficient in orchestrating tantalizing dishes. 

I do not cook with measurements, a gift handed to me by my mother, a kitchen wizard. People ask me for measurements, and I try to translate ingredients into acceptable standards of measurement.  

I resolve to grow daily in all aspects of life. I have weened myself of bottled spices and herbs. They contain chemicals/preservatives that cause allergic reactions. I continue to strive to eat more naturally and to serve healthier meals. I have phased into foods from farmer's markets: naturally packaged herbs, spices, nuts, fruits, vegetables, and other organic foods.

Turkey drumstick simmered in greens; no external broth needed.

©FrancesOhanenye, All Rights Reserved

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