Thank goodness for quinoa, for pistachios, for Bon Appetit (Jan 2013), and Mark Bittman. If you are looking for a recipe to make for dinner with plenty of leftovers to take to work for lunch, then you have come to the right place. If you would like to make enough for a large group, this recipe doubles nicely. You should also feel free to add more parsley and/or mint if the kitchen spirits move you to do so. Continue reading
Category Archives: Recipes
YOUR HEALTHY PLATE: Butternut Mulligatawny Soup
No matter what anyone says, spring is not around the corner. More like it’s around a blind curve. It’s 19 degrees, and as cold as winter gets. I can’t even contemplate eating cold food. This soup, with a blend of warm and aromatic spices, should work pretty nicely to warm you up from the inside out.
YOUR HEALTHY PLATE: My Recipe for Baked Beans
This recipe is 100% my own! It’s not super sweet like canned beans, but that doesn’t mean it isn’t sweet at all. You will find that the combination of molasses plus onion plus slow cooking gives these beans a complex mix of spice and sweet that’s flavorful and satisfying to the extreme. It’s guaranteed to warm your bones, whether you’re indoors or out. Continue reading
YOUR HEALTHY PLATE: Great Northern Beans and Rice
This is the kind of recipe that you can often rustle up from items that you already have in the kitchen. In the neighborhood in which I grew up, my mom was famous for saying that if you have a can of beans, then you have a meal! Even if you’re missing an ingredient or two, this should still come out delicious! Continue reading
YOUR HEALTHY PLATE: Lemon Asparagus
A really delicious recipe from my friend, Stacia, this is one of those dishes that is way more than the sum of its very simple parts. What you need to know is that the key to making this recipe go from great to unbelievable is to dress the asparagus stalks while they are still steaming hot so the lemon juice and olive oil get very well absorbed. Then, the chilling step makes the flavors so incredibly bright that they practically SING in your mouth! Continue reading
Oats: From Instant to Steel-Cut, and Everything In Between
Oats are a hardy grain that grows well even in poor soil in which many other crops cannot thrive. Scottish settlers brought oats to North America early in the 17th century. Like many other manufactured products on the shelves at the supermarket, it’s not so easy to tell the difference between the various kinds. So here is a short lesson. Continue reading
YOUR HEALTHY PLATE: Japanese Vegetable Miso Soup
Looking for something warm and nourishing to warm your insides, to help you recover, and to keep you on track on all the mornings, noons, and nights before, after, and in between the excitement and celebrations of the holidays? You’ve come to the right place! Continue reading
YOUR HEALTHY PLATE: Autumn Sunrise Carrot Soup
These past two weeks my CSA boxes contained some very large bags of carrots, and so I decided to put them to good use before the first bag began to go bad. Because time is often of the essence in my world (and probably yours, too), I decided to do all the prep and cooking in advance so I could finish up the final steps quickly on Friday after I got home from work. It worked great, and the color of the final product reminded me of sunrise — warm, inviting, and full of hope. Continue reading
Leaves, Buds, and Stems: Cruciferous Veggies
A few years ago a patient came into my office complaining of migraines. He said, “You might think I’m crazy, doc, but I only get these headaches when I eat certain vegetables.” Which ones? It was hard to be sure. Salads gave him a headache only sometimes, and usually only in restaurants. Cole slaw gave him a headache no matter where he ate it. The list seemed completely random, and included Brussels sprouts, watercress, broccoli, and radishes. I grinned like an amateur holding a royal flush. The patient was naming only cruciferous vegetables. Continue reading
YOUR HEALTHY PLATE: Stuffed Pumpkin & Braised Onions
My kitchen counter is once again covered with pumpkins and onions, so it must be getting close to November! Here are two unusual and extraordinary recipes to use up your pumpkins and onions. If you have time, try to make the onions the day before, because as good as they are, they taste even better the next day! And they are great recipes for holiday celebrations, too. Continue reading