Lentil Stew Over Couscous
As we move toward colder weather, there’s nothing like a prepare-ahead hot meal to warm the soul. This season, I plan to increase my use of the slow cooker in order to simplify food prep and minimize take-out. I’d like to help you do the same. Almost always, when I use a recipe meant for…
Yellow Split Pea Dal with Mango
As the weather turns cold, thoughts turn to hearty dishes and slow cookers. This recipe was in a cookbook that came as a free option with a Kindle years ago. It has been a hit time after time and requires very little prep time. Use it as a main dish or side. Serves 6-8 SLOW…
Leftover Thanksgiving Vegetable Stir Fry
In an effort to limit food waste, I sometimes make a random stir fry from all the odds and ends in the refrigerator. After Thanksgiving last year I had red peppers, Vidalia onion, Brussels sprouts, sweet potato and a container of brown rice. I cut the firmest veggies (Brussels sprouts) into the smallest pieces so…
Sweet Potato Stew
Adapted from “Main Course Vegetarian Pleasures” by Jeanne Lemlin This time of year, I crave hearty soups and stews. I served this to a group of friends recently and several asked for the recipe. It has a healthy mix of vegetables, which gives it a lot of flavor. I use prepared vegetable broth that has…
Turbot with Wild Mushrooms
From food network.com http://www.foodnetwork.com/healthyeats/recipes/2010/03/katies-healthy-bites-introducing-hake-turbot-2 Turbot With Wild Mushrooms – 1/3/2018 Tired of salmon? Turbot comes from European waters from Iceland to the Mediterranean. It is considered a flatfish, with firm, lean white flesh with a mild flavor. It may also be used to refer to several types of flounder in the Pacific Ocean. It is…
Blackening spice rub and a quick trick with mango
From www.canyonranch.com Don’t let the number of ingredients scare you off – mix this up once and save it in an air-tight container for months. It’s great for an instant at-home dinner – prepare a salad and steam some veggies while the chicken is grilling, and voila! As an easy way to cut portion size without…
Fresh or frozen – how do you like your fish?
I read an article recently about how flash frozen fish is as fresh, if not more fresh, than what you buy in the fish department at even the best grocery stores. At these stores too, although the fish is sold thawed and ready to cook, have previously been frozen. Then you’re obligated to purchase and…
Sweet and Spicy Roast Chicken with Carrots, Dates and Pistachios
Adapted from www.onceuponachef.com I was a bit nervous making this for guests without trying it first, but it was totally awesome! Everyone went back for seconds! I served it with totally sides of plain bulgur and string beans, and it was perfect. I used skinless thighs and bone-in chicken breasts, left them bone side down for…
Chicken With Black Bean-Chipotle Sauce
MAIN DISH Adapted from Canyon Ranch Nourish – indulgently healthy cuisine This is a wholesome filling dinner. If there are any leftovers, they can be used to create other dishes during the week. The chicken can be cut into strips and added to a salad for lunch, and the bean sauce can be used over tofu or…
Herb-Marinated Chicken Breasts
Amy Riolo is an award-winning author, lecturer, food historian and cooking instructor. This recipe is adapted from her book, The Ultimate Mediterranean Diet Cookbook, Harness the Power of the World’s Healthiest Diet to Live Better, Longer. Part of her journey revolved around trying to understand why her relatives who continued to live in Italy were so much…
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