Two of my kids live thousands of miles away, seven time zones to be precise, in Jerusalem. We talk by phone a lot, and we do our very best to visit whenever we can, pandemic notwithstanding. But it’s far for sure, and one way I keep connected is to allow their cooking to inspire my own. We often touch base on Friday mornings and I love when they tell me what’s on the stove. My daughter-in-law is a fabulous cook, as is my son, and they regularly make magic happen in their kitchen. Last week, with popcorn popping in the background all the way from Jerusalem, I got to hear about the happy reception my son’s very special chocolate-drizzled popcorn had received from friends the previous week. And the split pea soup bubbling on the stove got a quick honorable mention. But that was enough to pique my interest, so I went “shopping” in my own cabinets to see if I had any peas. And I did! I used the crockpot because I love being able to set it and leave, but you can also make this on the stove if you like. It took about 2 minutes to collect all the ingredients and 10 minutes to prep the vegetables, and that’s it. It’s hard to imagine a bigger payoff for such a small investment. Continue reading
Category Archives: Beans & Legumes
YOUR HEALTHY PLATE: Red Lentil Soup for the New Year
This coming Monday evening, as the sun slips below the horizon, we will begin our celebration of Rosh Hashanah, the Jewish New Year. Rosh Hashanah dishes traditionally tend toward the sweet and the circular: sweet for a sweet new year, and circular to represent the seasons that run one into the next, year after year, around and around. Instead of the usual braid, even challah is twisted into rounds at this time of year. Continue reading
YOUR HEALTHY PLATE: Beet Hummus
The thing I love most about this recipe is the color. Remember the magenta crayon in the big Crayola box? That’s it. Continue reading
YOUR HEALTHY PLATE: French Lentil Salad
If you like lentils as much as I do, this simple recipe is probably looking pretty good to you. I would not have thought of mixing a classic dijon vinaigrette with lentils, but it works oh-so-deliciously. These lentils are exactly the kind of thing I love to find in the refrigerator when I don’t know what I’m looking for. To make this recipe easier (pandemic style), feel free to skip the bay leaf, substitute 1/2 tsp. garlic powder for the garlic, and use some kind of halfway decent Italian dressing instead of the olive oil, vinegar, mustard, and spices. Then if you can get yourself or someone else to peel and slice a carrot and onion, the whole recipe will come together. Good enough. Continue reading
YOUR HEALTHY PLATE: White Bean + Celery Salad with Bonus Recipe for Potato-Celery Soup
You know that feeling when you have no idea what to make, and you look in the refrigerator hoping to be inspired by what you see? This past week I found a huge bunch of celery* from my kids’ weekly CSA (community supported agriculture) box, which they receive year-round in Jerusalem. Celery is in season right now, so I decided that this salad would be a good choice. Notice all the colors and textures that make this dish so pretty and so crunchy. Continue reading
YOUR HEALTHY PLATE: A Week of Menus and Recipes
I suppose it was inevitable, but last week I entered quarantine in a small apartment in Jerusalem for up to two weeks. Purely a precaution, no worries. Plus, there’s a balcony. And sunshine and wifi, so I am totally fine. Continue reading
YOUR HEALTHY NEW YEAR: Black-Eyed Peas
According to Southern tradition, black-eyed peas and collard greens bring good luck in the year ahead. I’m thinking that we can use all the help we can get. Praying for good health, vaccines, and masks. Happy new year!
YOUR HEALTHY PLATE: Thanksgiving Green Beans and Potatoes
This year is the first time in 40 years that my family will not be joining our friends Duane and Connie for Thanksgiving. Yes, you read that right. We are doing this so as to increase the likelihood that we will be together next year. Connie’s annual feast includes a number of very special, tried and true recipes, and this one for Green Beans and Potatoes is one of the ones that I think about most in the between times. Continue reading
YOUR HEALTHY PLATE: Stuffed Pepper Fireworks!
I love heat, so this is the perfect recipe for me. But if your tastes tend more toward the gentle landing, you can skip the jalapeño and reduce the red pepper flakes to 1/2 teaspoon, or just forget them altogether. The chili powder will still give you a little bit of excitement. For me though, I’m all in, which means that if my batch of jalapeños isn’t particularly hot I’m happy to use two. And that is why I’m just gonna recommend that you try this gorgeous fireworks of color all landing on your tongue at the same time. Your tastebuds will sing! Continue reading
Gratitude for the Harvest 2020
At this time of year, I often have the privilege of receiving a large number of food gifts, and I make it my goal to share as many as possible, forwarding the depth and breadth of the bounty that arrives on my doorstep as the season of harvest arrives. Here is what is possible. Continue reading