Saturday, December 20, 2014

Mixed Bean Salad

My only changes were to salt the water and add the juice of one lemon to the dressing-- a fabulous salad!

Tomato and Pomegranate Salad

Now that I've found it, I hope to never be without this lovely salad in my life!

Number Ten Swai

Bill has asked me to call this recipe (for Swai in Ginger Sesame Broth with Edamame and Bok Choy)"Number 10" in an oblique reference to the McDonald's Filet-o-fish sandwich (which is essentially the opposite of this clean, delicious, healthy dish.) We ate it with rice.

Saturday, November 1, 2014

Black Sesame Otsu

One of my Heidi Swanson favorites

Sunday, October 26, 2014

Quick Cranberry Cake

A brilliant recipe. So easy. SO good.

Braised Root Vegetables with Black Lentils and Red Wine Sauce

For special occasion dinners with my vegetarian family. This dish (linked above) takes two days to make but it's totally worth it. Serve over mashed potatoes. (Happy birthday, Mom!)

Sunday, October 19, 2014

Kale Chicken Noodle Soup (aka, the best soup I've ever made)

I dropped a few mega handfuls of chopped kale and smaller amounts of diced carrots, parsley and garlic into about six cups of chicken broth and let it boil until the kale gave up; at which point, I added roughly half of the leftover sauced cauliflower alfredo curly pasta with peas and let everything come up to temperature. A dusting of grated parmesan over the top to serve. **Possibly the best soup I've ever made**

I could see adding in a couple of chicken thighs at the outset for a richer broth and adding in some of the shredded chicken at the end, but otherwise I wouldn't change a thing.

Saturday, October 18, 2014

Cauliflower Alfredo

I roasted the cauliflower and garlic, and added about a cup of chicken stock, and a quarter cup of microplaned parmesan to the sauce. I tossed a few handfuls of frozen peas in with the pasta just before draining it, and more parm on top to serve. Next time, I will crisp up a little pancetta and sear some butterflied shrimp in the pancetta drippings. Nothing like pork, seafood and cheese to improve on a vegan pasta sauce...

Wednesday, October 15, 2014

Roasted Chicken with Potatoes and Kale

I made a few changes to this Grace Parisi recipe linked above:
I chopped the onions into big chunks, threw in a handful of peeled garlic cloves, and seasoned the vegetables liberally with salt, pepper, garlic powder, paprika, smoked paprika, ground sumac and the juice of one lemon. I patted the chicken (thighs, not legs) dry and seasoned them ahead of time for best flavor before adding them on top of the vegetables. I cooked everything uncovered for 50 minutes and didn't bother with all of that covering, uncovering, moving the pan and etc. Next time I'll try skinless thighs, but other than that -- a definite keeper.

Tuesday, May 7, 2013

Miso Salmon

An awesomely fast and delicious recipe. I heat the pan in the oven before adding the fish, so that it cooks through without having to flip it over.

Sunday, April 7, 2013

Dakota Bread

My only changes were to use 10-grain cereal and to substitute kalonji seeds for poppy seeds. This one's a keeper! My new favorite loaf.

Saturday, April 6, 2013

Favorite Lentil Soup

This lively soup is always in heavy rotation around here. The saffron yogurt is key.

Crispy Tofu with Garlic and Mint

I make this brilliant Peter Berley recipe all the time. The recipe is very forgiving: I generally throw in any leftover herbs I have in the fridge, and often let the tofu marinate for up to 24 hours.

Tuesday, February 5, 2013

White Chicken Chili

This was a huge hit on super bowl Sunday - based on a recipe I wrote in the 90s and hadn't thought about too much since then. So glad I gave it a second run!
It is important to make this a day ahead for best flavor.

2 tablespoons vegetable oil
4 cans cannellini beans, drained
1 large onion, diced large
4 cloves garlic, minced
1 teaspoon cholula, or to taste
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
salt, to taste
2 4-ounce cans chopped mild green chilies
Meat of one whole rotisserie chicken, skin and bones removed and meat cut into 1/2-inch pieces
2 cups chicken broth 
1/2 cup heavy cream
Garnish: chopped fresh cilantro and chives, grated sharp cheddar, sour cream, garlic bread.

Empty one of the cans of beans into a blender and puree. Set the puree aside.
In a heavy kettle, cook onion in 2 tablespoons oil over moderate heat until softened. Stir in half of the garlic, cholula, chili powder, cumin, and chilis and let cook for 2 minutes.
Add whole beans, chicken, and broth and cook mixture over moderately low heat, stirring, 20 minutes or until the mixture is hot.
Stir the remaining minced garlic, bean puree and cream into the chili and cook on low heat for ten minutes more. Adjust seasoning.
Cover and refrigerate overnight.
When ready to serve, bring up to temperature slowly. Do not let the chili boil. Garnish each bowl of chili with chopped cilantro and chives, sour cream and grated cheese. Serve with garlic bread.

Sunday, January 27, 2013


A new favorite recipe...