Dedicated to your New Year’s resolutions to eat healthy? Well, there’s no shortage of wholesome recipes brimming with greens and grains lighting up the Internet right now to help show you the way. Just type in “kale and quinoa” into Google and about three and a half million entries pop up.
Geeze, I hope these Quinoa & Kale Stuffed Portobello Mushrooms don’t fall to the bottom of that list. I might just have to say a prayer to the search engine gods. (If only Google could taste-test them all and rank them accordingly. Now, wouldn’t that be swell?)
I have one last holiday treat to share before it’s time to ban all sugar and fat from my diet for the new year. Frico, or cheese crisps, are one of the simplest savory (and ridiculously addictive) appetizers you can make at home and perfect cocktail fare.
It always feels like Chanukah sneaks up on me and I’m totally unprepared. Maybe it’s that moving start-date thing or not enough time has passed since I’ve put away my Thanksgiving dishes. (Actually, that’s a lie. My gravy boat is on the dining room table as I write this.) Or maybe it’s just that this time of year is crazy in every direction. Anyway, like almost everything else in my life at the moment, this rugelach recipe is coming in under the wire.
This year, instead of making the traditional apricot jam, raisin and walnut rugelach, I’ve decided to mix it up a bit. (more…)
Asian chicken lettuce wraps are a favorite of mine. The sweet and savory meat filling with jolts of ginger, garlic and chili against the cool, crisp lettuce is a refreshing, splendid combination. They’re traditionally served as an appetizer but they make a fairly regular appearance at our dinner table served with steamed white rice or fried rice and some steamed broccoli.
I have one last recipe to share with you before Thanksgiving day—a simple, yet very festive and beautiful holiday salad. It’s a perfect combination of texture and flavors and is refreshingly light and bright – a great counterpoint to a heavy holiday meal. (Have you picked up on the fact this is my favorite holiday? A day to be with family, a reminder to be grateful and share with others. No presents. No religion.)
This salad will have your taste buds dancing with crisp baby romaine lettuce, thinly sliced radish and fennel and crunchy-sweet pomegranate seeds, all lightly cloaked (more…)
In the last post I suggested that you make a homemade stock for turkey gravy. Now here I am proposing that you make a pumpkin pie filling that’s made from scratch— not a can. (Work, work and more work.) I have nothing against canned pumpkin…feel free to use it if you want. It’s just that pumpkin pie made from scratch has a fresher, sweeter and more distinct flavor. The filling in this recipe is smooth and custardy, scented with brandy and plenty of warm spices. And, it’s easier than you think, plus there is something gratifying about making it from scratch.
I’m just gonna have to put it right out there. This make-ahead recipe for turkey gravy involves making your own stock. I know what some of you are thinking: Really? On top of everything that has to get done to pull off Thanksgiving dinner, you expect me to make a stock from scratch, too? I know. It sounds bad. But, please hear me out because, truly, there are lots of good reasons why you should make this gravy. (more…)
More often than I’d like to admit there’s an exchange at our dinner table that seems like it was written for a scene in the Australian movie, The Castle. (Have you seen it? Some of the funniest movies I have ever seen come from Australia and this one may be on the top of the list. ) In The Castle, a working class, tow truck driver and father of four, Darryl Kerrigan, has an exaggerated reverence for his family and their house (aka his castle). When government officials demand that he sell his home so that they can expand the airport right next door, he fights back…all the way to the Supreme Court. Here’s one of my favorite scenes from the movie. (more…)
In developing this recipe for a farmers market cooking demo I’m doing tomorrow, I took my cue from chef Dan Kluger of ABC Kitchen. My version of his squash toast (yep, that’s what he calls it) moves away from the New England flavors he embraces to the souks of the Middle East. I can’t help myself —that’s where my food sensibilities first took hold. (more…)
I think I’ve just discovered the most satisfying, hearty vegan recipe known to mankind. Imagine what you get when you cross an Indonesian satay with an Indian curry—you end up with a West African peanut stew. This traditional stew (also known as groundnut stew, domoda, or maafe) is usually made with meat and vegetables. My version forgoes the meat but bolsters it with a bounty (more…)