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Winter Greens Soup

Hot or cold you can’t go wrong with this antioxidant-good-for-you soup, from Annie Somerville’s amazing vegetarian cookbook, Field of Greens ©Bantam 1993. I adapted and shared this recipe in my January 2003 newsletter. It’s been a fave and a staple on my table ever since. (More)

Main Ingredients: Chard, Kale, Spinach...Created on:Oct 17, 2008

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Mama's Potato Soup

“Don’t let the homespun name of this spicy Mexican-style soup fool you. It is a great dish to serve company as well as your family”, said The Complete Garlic Lover’s Cookbook (© Celestial Arts, Berkeley, CA 1987) about this recipe by Edna H. Ramirez. I ditto that praise and so will you! I used the same fresh ingredients but less oil, salt and cheese. Enjoy with warm corn tortillas. (More)

Main Ingredients: Green Chiles, Carrot...Created on:Oct 12, 2008

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Beet & Cabbage Borscht

Soup or stew? This Eastern European classic, adapted from Vegetarian Gourmet Cookery by Alan Hooker (101 Productions © 1970), unlike its clear, more well known cousin, is indeed a rustic, vegetable stew. Designed for the pressure cooker, I’ve translated to stove top, reduced the sodium content and omitted the “optional MSG”. Totally vegetarian and equally delish hot or cold! Read my February 2008 blog, “Cabbage Trivia”. (More)

Main Ingredients: Beets, Cabbage, Cele...Created on:Sep 27, 2008

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Spinach & Mushroom Lasagna

Where’s the beef? Not here. You’ll never miss it; my testers didn’t! Named for the dish it was cooked in, lasagna’s back story is linked to the Greeks (“lasana” or “lasanon”) and the Romans (“lasanum”). “Lasagne” is native to Naples along with Ricotta and Mozzarella cheese. A similar dish “Lazanki” is made in Eastern Europe. In your kitchen and on your table, enjoy my pre-fab-back-of-the-box version that was further adapted and inspired by Cook’s Illustrated, fall 2008. (1) (2) I only make this for special occasions and eat it in small portions due to the fat and sodium content. You’ll notice I added zero salt to this recipe because the sauce, Parmesan and Mozzarella tend to be very salty – 880 milligrams per serving - over a third of the daily recommended 2,300 milligrams for non-hypertensive persons! (More)

Main Ingredients: Pasta Sauce, Parmesa...Created on:Sep 13, 2008

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Spring Rolls

Mai Pham taught me how to make spring rolls. Unfortunately not in person, but by way of this recipe from her book Pleasures of the Vietnamese Table (Harper Collins, available at www.amazon.com along with her first book, Best Vietnamese & Thai Cooking). Ms. Pham is owner of the Lemon Grass Restaurant in Sacramento, CA - www.lemongrassrestaurant.com – and frequently featured in publications like Food & Wine. (More)

Main Ingredients: Jicama, Tofu, Carrot...Created on:Sep 06, 2008

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M.F.K. Fisher's Polenta

Both my Mom and Dad made the polenta of their childhood for me when I was a kid. Dad’s recipe is closer to Fisher’s – we ate it hot in a bowl with bacon on the side for breakfast. Mom molded and chilled hers in a loaf pan then sliced thin, grilled and served it with maple syrup and sausage; also winter morning breakfast fare. Naturally, when I scored Fisher’s anthology, THE ART OF EATING at a used book store and saw this recipe from HOW TO COOK A WOLF I had to try it. So, I tinkered and adapted a bit from all cooks involved to create my own. I serve it cold as an appetizer with fresh Mission figs, crisp Comice pears and goat cheese. Back story: In 1942, HOW TO COOK A WOLF was the culinary survival guide for a war torn world. M.F.K. Fisher revised it in 1951 with changes that resonate to our current need for a greener planet. Jeannette Ferrary honored Fisher in Gourmet, July 2008, marking the late food writer’s 100th birthday. She wrote, “M.F. K. Fisher’s culinary landscape stretched from the cafes of Provence to her kitchen at Last House, in Sonoma Valley. [Her] sensuous, evocative prose redefined food writing.” (More)

Main Ingredients: Polenta, Cheese, Sea...Created on:Aug 31, 2008

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Mushroom Pistachio Rice Pilaf With Apri...

Attention carbohydrate junkies! This Afghan inspired side dish is easy and delish. The first time I enjoyed it, I was impressed by the contrast in colors and textures. My attempt tasted just as good, but I had purchased un-sulfured apricots. Instead of being golden they were brown and didn’t visually impact with the bright green pistachios as well. Find shelled raw pistachios at Trader Joe’s or Bristol Farms. From http://en.wikipedia.org/wiki/Pistachio: “In July 2003, the Food and Drug Administration (FDA) approved the first qualified health claim specific to nuts lowering the risk of heart disease: ‘Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.’” (1) “In research at Pennsylvania State University, pistachios in particular significantly reduced levels of LDL, the ‘bad’ cholesterol, in the blood of volunteers.” (2) “Pennsylvania State University’s Department of Nutrition Sciences have also conducted research on other health benefits of pistachios, including an April 2007 study concluding that pistachios may calm acute stress reaction (3) and a June 2007 study on the cardiovascular benefits of eating pistachios.” (4) (More)

Main Ingredients: Rice, Orzo, Mushroom...Created on:Aug 23, 2008

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Aunt Jo's Sloppy Joe's

Childhood craving, comfort food from can and skillet! This “variant of a pulled beef or pork barbecue sandwich, a.k.a. loosemeat or looseburger” (1) was a satisfying way to stretch our 1950’s food dollars. Dates “back to 1700 with the first published recipe in 1935 and named 'Sloppy' because it rolls or drips off the plate and 'Joe' suggesting to Americans a proletarian character, an unassailable genuineness.” (1) My Mom’s recipe (by way of her sister Justine) called for hamburger, onion, celery, catsup, mustard and a can of Campbell’s Chicken Gumbo Soup. Although Campbell’s still makes the soup it’s difficult to find so I drew on my favorite gumbo recipe for traditional ingredients and seasonings. (More)

Main Ingredients: Lean Ground Beef, On...Created on:Aug 10, 2008

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Chinese Chicken Salad

Did it originate in China; not exactly! www.foodtimneline.org confirms “that raw salads were not traditional fare in Asia, considered dangerous and with little appeal to most Chinese. Chinese salads were customarily made of parboiled or stir-fried vegetables and served hot or cold.” (1) What most Americans know this salad to be - “a cold mixture of shredded iceberg lettuce, crispy fried noodles the strips of roasted chicken all tossed with a slightly, sweet sesame oil-tinged dressing made sprightly with flecks of hot red pepper probably originated in California.” (2) www.wikipedia.org gives Austrian-born chef Wolfgang Puck credit for creating it but my research on this salad dates back to 1962 – thirteen years before Chef Puck arrived in Los Angeles. So, if I have Feast From The East’s “Best Chinese Chicken Salad In Town Since 1981” (www.ffte.com) an ambitious fitness walk from my door or their famous dressing in most major markets, why would I make my own salad? ‘Cause I like to patshke, I looked at a few recipes and here’s how mine evolved. (More)

Main Ingredients: Chicken, Ramen Noodl...Created on:Aug 02, 2008

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Cool Coffee Concentrate

Be your best barista and say so long to wimpy, watery iced coffee with coffee concentrate. You’ll find the kick in cold brewed Joe sweet and mild. New Orleans Cold Drip Coffee adapted from the Blue Bottle Coffee Company and The New York Times. (More)

Main Ingredients: Dark Roast Coffee wi...Created on:Jul 23, 2008

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