When I was a little girl, I used to “help” my Grandma Rosie pickle cucumbers, green tomatoes, and even garlic, which sometimes developed an interesting blue color as it fermented in the pickling juice. We loved her homemade pickles, and we still do. This post is also a shoutout to longstanding and devoted YHIOYP reader Joe G, who absolutely loves Grandma Rosie’s pickles and has made them on many occasions since I first wrote about them.
Category Archives: Recipes
YOUR HEALTHY PLATE: A Summer Creamsicle Smoothie
It’s summertime, and even though the weather this week has been a bit on the cool side, it was boiling hot last week and the week before. So you never know. Anyway, summer calls for something a little different. I recommend that you try blending up this smoothie in your high-speed blender. Then sit back and relax while you drink it nice and slow…
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: Baked Oatmeal
Baked oatmeal is a great way to start the day. It’s sort of like bread pudding, but with lots more texture, flavor and, yes, nutrition. Not only can this recipe can be prepared in a single bowl, but it’s guaranteed to keep you cozy and satisfied all morning. One great thing about it is that you can make it on the weekend, and then heat up a slice (or scoop) every day to get you through your mornings all week long. It’s also a very flexible recipe, so you could vary the ingredients slightly every time, and never make it exactly the same way twice! Continue reading
Eating Well and Being Kind to Yourself (with recipe)
I come from a family of knitters. Our family lore includes a story about my mother and maternal grandmother knitting at the movies, with my 10-year-old mom doing the “easy” parts, and passing it to her mother for the sleeves and shaping. And the fact that my grandmother volunteered to knit the less popular dark blue sweaters for the Navy instead of khaki sweaters for the Army. It didn’t matter to her because she could knit in the dark.
So when I finally decided that it was time for me to learn to knit, it was a little overwhelming. I took some books out of the library, one of which said to make your projects with the best yarn you can afford because the results will be better, and you’ll be more pleased with the finished product. That resonated with me, because it’s exactly what I say about food. Continue reading
My Dad and His Ketchup
My dad used to bemoan the fact that most national brands of ketchup, barbecue sauce, and similar ultraprocessed items listed high-fructose corn syrup (HFCS) as either the first or second ingredient. He knew that high-fructose corn syrup was associated with the explosive epidemics of obesity and diabetes, and he hated the idea that so many people were unaware that they were putting themselves at risk. He was on a never-ending personal mission to improve the quality of the food that he fed his family. He spent a lifetime encouraging family, friends, and casual acquaintances (otherwise known as his pre-friends) to eat less HFCS. And, although he was not usually the kind of person to ask for even small favors, he once asked if I would post an entry on the subject. I was happy to say yes.
Continue reading
YOUR HEALTHY PLATE: Carrot-Mint Salad
I ate my first carrot-mint salad many years ago at the table of a Moroccan-Israeli neighbor who brought her culinary heritage with her when she came to Cleveland. She taught me that there is something unbelievable about the mix of sweet carrots and mint. Sometimes the simplest combinations create the most remarkable tastes. Here is a carrot salad from Claudia Roden’s Book of Jewish Food. It is such a delicious recipe that I once watched a table full of people make a bowlful disappear in hardly any time at all. It’s a great recipe for every day, but it’s also wonderful for special celebrations. Continue reading
YOUR HEALTHY PLATE: Two Israeli Fennel Salads
By the time you read this I’ll be in Israel visiting my son and daughter-in-law, and celebrating the first birthday of my beautiful grandson. The next few weeks will be inspired by the delicious meals and celebrations for which Israelis are famous! First up are a couple of salads using the vegetable fennel.
Fennel is a very special bulb of a vegetable, with the faintest sweet taste of…what?…licorice(!)…but very faint, so don’t be put off. To me it tastes more like the bergamot that gives Earl Grey tea its characteristic flavor and aroma. If you’ve never eaten fennel before, these recipes are a perfect introduction. Continue reading
YOUR HEALTHY PLATE: Stuffed Peppers and Split Pea Soup
While our kitchen gets its makeover, the refrigerator, microwave, toaster oven, and water kettle have temporarily taken over a corner of the den, and we are doing our best to use up everything we have. It’s a little bit like camping out, except it’s inside your own house. So I’m trying to be extra-creative.
Our lovely little makeshift pantry has a variety of goodies including a half-empty bag of quinoa, and containers of various dry items such as peanuts, raisins, and cashews; and canned beans, baba ganoush, tomato sauce, and pickles. Continue reading
YOUR HEALTHY PLATE: Red Bean Crockpot Soup
All right, the holidays are over. It’s January, it’s been snowing for days, and it’s going to be this way for a while. There’s no going back; it’s only forward. Here’s a recipe that may help.
This is the kind of recipe that you start in the morning to cook all day and make the house smell amazing. It will work with any dark red beans, but I want you to know that I am absolutely crazy about the heirloom beans from Rancho Gordo in Napa. I like to add one-quarter cup of green lentils and 2 tablespoons (or 1/8 cup) of garbanzo beans for the added flavor and texture they give this recipe. Even this seemingly minute amount of garbanzos is guaranteed to put a few into every bowl. If the ingredient list feels a little daunting, once you gather and measure out all your ingredients I think it will feel a lot more manageable. You should feel free to mix together all the spices, and combine all the legumes (beans + lentils) before you get started.
I can imagine eating a bowl of this soup with a thick slice of crusty bread, but you can also consider it an entire meal all on its own. Continue reading