Through the years I have shared quite a number of crockpot recipes with you on this blog. The crockpot is one of my favorite pieces of kitchen equipment, and my family and I have a long history of looking forward to the recipes that come out of it. I even gave each of my children a going-away present when they left for college: a crockpot of their own, a simple recipe, a large package of dry beans, and a few small spice packets to allow them to fill their crockpot to feed themselves and friends whenever they chose. Continue reading
Category Archives: Garlic
YOUR HEALTHY PLATE: Vegan Cholent (Crockpot Stew)
A happy reprise of my seasonal fall cholent recipe, from when my dad was still here to enjoy it with us:
This past week, I made a version of this recipe for the first night of Sukkot, the fall harvest festival, and we ate it inside our beautiful sukkah that my husband built last week. It warmed us from the inside out in the chilly weather. And then it was gone, I mean really GONE, just a few hours later. Even my father, who said “I don’t like cholent,” ate a huge bowlful and said he changed his mind. Please make a note of that. Continue reading
YOUR HEALTHY PLATE: Garlic Makes the World Go ‘Round
Many years ago I was introduced to two special recipes, both of which owe their magic to garlic. The first is a pureed vegetable soup, pure de verduras, Continue reading
YOUR HEALTHY PLATE: Carrot-Zucchini Soup
Here’s a lovely plant-based soup that I tossed together a couple of weeks ago. I made it in a little green Staub Cocotte that I’ve had for a very long time. It always seems like everything I make in that pot comes out so flavorful and delicious. Any soup pot will do of course, but it’s always nice when you have a favorite. Continue reading
YOUR HEALTHY PLATE: Curried Lentil, Tomato, and Coconut Soup
If you are not familiar with the celebrity chef, Yotam Ottolenghi, now would be a good time to get acquainted.
Everything Yotam touches turns to gold. I am sure that his kitchen must have more than three dimensions. He mixes ingredients better than I mix metaphors.
If you don’t already have one of his cookbooks [Ottolenghi (2008), Plenty (2010), Jerusalem (2012)] in your home, prepare yourself. YO takes flavor to the next level. Look at this list of ingredients – I’ve used all of them, but never to such glorious effect. And it’s not just flavor. He takes texture to the next level, and color. You could make this and turn an ordinary dinner into a celebration, or share it with a deserving friend, or make a memorable contribution to a workplace potluck. This recipe falls into the category of “contributions from the heart.” You have to try it to believe it. Continue reading
YOUR HEALTHY PLATE: Vegan Cassoulet
Last week we were expecting a whole crowd of people to gather for dinner on Friday night. My husband had been away all week, and we were all looking forward to enjoying good food, good company, and a glass of good wine.
I was looking for a main course that would serve as a dramatic centerpiece for our meal, a symbol of sorts, and so I decided to try making a vegan version of a cassoulet. Traditionally, the cassoulet, a staple of French cuisine, is made with meats and poultry like mutton, pork, sausage, and duck confit, and different regions of France are known for their own distinctive versions. But I had my heart set on making a new kind of cassoulet that, while plant-based, was still intensely flavorful. Continue reading
YOUR HEALTHY PLATE: Lemon-Chickpea Soup
I found this recipe recently, and decided to make it for dear friends who were coming to dinner to celebrate the completion of our new kitchen. And was I happy I did! I had no idea how fabulous this soup would turn out to be. So much more than the sum of its humble parts. Yes it looked good on paper, but you never know, do you? Lucky us.
YOUR HEALTHY PLATE: Garlic Scape Pesto
So before I share this recipe, which I found literally years ago, I need to tell you where I’m sitting. Well it’s not actually the where that matters, and it’s not the view either, oddly enough. It’s the smell. OMG!
Like many of my stories having to do with food, this one starts with my dad, Chef Ira. Pretty much anyone who knew him could tell you that Chef Ira was in the habit of buying enormous quantities of supplies for the farm. The grandchildren took particular delight in this habit of his; my mother not so much. But be they foodstuffs, baked goods (I’m looking at you Marie, Amy, Jimmy, and everybody my dad loved at the Italian Bakery in Flemington, NJ!), meats, paper goods, party supplies, kitchen appliances (think: apple spiralizer), or feed for the animals, he liked it big and he liked plenty of it. Continue reading