Main Dishes

Roasted Halibut and Green Beans with Cilantro Sauce

This makes a beautiful presentation, combining main dish and side dish in one. I added halved cherry tomatoes for color afterwards, but then read several comments online that suggested adding them before putting the dish in the oven. I didn’t have string beans, so the photos show the dish with Brussels sprouts, which I love…

Read More...

Portobello Burger or Salad with Spicy Mustard Dressing

On this 4th of July, when burgers are king, try portobellos instead – or in addition! This recipe come to us courtesy of my sister-in-law Amy, adapted from “Veganomicon – The Ultimate Vegan Cookbook” by Isa Chandra Moskowitz and Terry Hope Romero. It was meant to be prepared in the oven, but I tried it…

Read More...

Delightful Food Experiences in Vietnam

When we were in Vietnam, we spent a few days in HoiAn, a town known for its silk and for its tailors who can create a dress or suit to your liking overnight. There’s also a very successful chef and entrepreneur, Ms. Vy, who owns 5 restaurants. In any tour book, you can find information…

Read More...

Chicken with Lemongrass

We started using more Asian spices and recipes after returning from Vietnam and Cambodia in March, 2016. I was having difficulty finding recipes online the way I usually do, so we searched on Amazon and there were remarkably few books there either. Tonight was my first attempt at using one of the recipes from this…

Read More...

Chicken with clementines and ouzo

Roasted Chicken with Clementines and Arak (or Ouzo)I was fortunate to receive a bottle of ouzo from one of my dear Greek patients. When I was in Turkey, I enjoyed relaxing over a small glass of ouzo, turned cloudy with ice. When I mentioned to one of my nurses, Shula, that I was so happy…

Read More...

Zucchini Spaghetti with Eggplant, Tomatoes and Basil

Adapted from epicurious: http://www.epicurious.com/recipes/food/views/zucchini-noodles-with-eggplant-and-tomatoes This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into “noodles” along with quick pan-seared cherry tomatoes and eggplant. The lemon dressing for this really brightens up the ‘vegetti’. Alternatively, a red sauce of your preference would probably do well, and save you time. When…

Read More...

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…

Read More...

Thai Pineapple and Chicken

In my quest for simple recipes, I tried this dish in the oven, instead of sautéing the ingredients separately as the original recipe suggested. Combining the raw ingredients and adding vegetable broth for moisture allows you to toss together a salad, prepare a grain and set the table before the timer goes off on your…

Read More...

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…

Read More...

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…

Read More...