Episode 293: Chicken Confit, Kitchari, and Herbalism

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!

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.