Refreshing Summer Gazpacho Salad
Here’s a great new recipe I tried from onceuponachef for a salad version of gazpacho – no food processor or bowls needed, but the same great refreshing taste. It makes an easy barbeque side dish, or a salsa alternative to have with chips. I shared it with friends at a dinner with empanadas and other…
Marinated Baked Tempeh
ADAPTED FROM LOVE AND LEMONS Adapted from loveandlemons.com This is a unique way of preparing tempeh, steaming it first, so it absorbs the marinade and is moist and tasty. And it’s oil-free. I substituted water for the oil, and it worked perfectly. I tend to prepare tofu or tempeh in the toaster oven to save…
Amazing No-Fail Power Bars
I can’t even tell you how many times I’ve substituted ingredients in this recipe. No quinoa? No problem – use dry rolled oats right out of your breakfast container, or cooked farro, barley, whatever. Vegan and want to avoid honey? Use a combination of maple syrup, date syrup and/or molasses instead. Care to add coconut…
Butternut Squash Soup – Afghan Style
We had a virtual blast preparing this soup as part of KindSoups efforts to deliver food to those in need. Each week for the past year, we’ve been cooking together via Zoom, making enough soup for our own family’s dinner, plus enough to freeze and deliver meals for friends who may be hitting a rough patch and…
Apple Pear Soup
This is a great recipe for using those Harry and David pears that are delicious, but may go bad before you get to eat them all, or the last couple of apples in the bag. It is light and a mix of sweet and savory. INGREDIENTS: 1TBSP butter, marjarine or olive oil 1 TBSP olive…
Easily Adaptable Indian Cooking
A healthy diet is so important for your longterm health. Below and in future posts, I will share some healthy recipes that you can adapt easily to the ingredients you have on hand. Here’s a video with personal attestations of the importance of a wholesome plant-based diet. Some basic ingredients for Indian food are: Cumin seeds Mustard seeds…
Cooking during a Pandemic—Recipes using shelf stable ingredients: black bean and tortilla pie, lentil soup with sweet potatoes
During this time of Covid-19 when I am cooking a lot and trying not to go to the grocery store too frequently, I really appreciate my recipes that contain shelf-stable ingredients. I stock up on what I need and pull it all out when it’s time to cook! The black bean and corn tortilla pie…
Nutrition in the Time of Covid – and Beyond
Here are some simple adaptations regarding food shopping and food prep that are relevant to our stay-at-home situation. Many of us as health care workers, are still on the job in some ways, but we are home more than we’re used to, out of our routine. And many have their young children or adult children…
Grilled Tuna with Pineapple-Orange Salsa
MAIN DISH GRILLED TUNA WITH PINEAPPLE-ORANGE SALSA (serves 4) Ingredients: 1 cup pineapple chunks, drained ¼ cup orange juice 1 tbsp. chopped sweet onion (e.g. Vidalia, Walla Walla) ½ cup chopped red bell pepper 24 oz. tuna steaks 2 tsp. garlic powder 2 tbsp. low-sodium teriyaki sauce COOKING INSTRUCTIONS: Combine pineapple, orange juice, onion, and red pepper…
Basic Balsamic Vinaigrette
Basic Balsamic Vinaigrette Salad Dressing – in general, mix 1 part vinegar with 2 or 3 parts olive oil; if it’s a strong-tasting vinegar, go more toward 1 part vinegar to 3 parts oil. Lately, I’ve been experimenting with fruit-flavored vinegars, such as apricot and lime and using them with minimal oil; but plain balsamic does…