Home / Health & Nutrition / Recipes (page 3)

Category Archives: Recipes

Feed Subscription

Food thoughts, not food for thought.

I always think people who agree with me are really smart, don’t you? This online article in the New York Times by Michael Pollan entitled Unhappy Meals, falls right in line with my thoughts on food. It’s really long but well worth reading. One of my friends had made the comment to me that she was having a hard time finding foods with fiber in them. Even though, she was reading all the labels on food. In a rather unkind and snippy way, I declared” That’s because you aren’t eating food! If you want fiber, eat an apple. Have brown rice.” It seems that Mr. Pollan agrees with me, that stuff isn’t food. If you look at the photo of our new pantry, you won’t find any mixes, or processed foods. We do have various pastas, beef broth and canned frijoles charros, but almost everything else is an ingredient not a meal in a box. Even the breakfast cereal is ...

Read More »

Green Mango Pickles

Green Mango Pickles(Mavinkai Uppinkai)from Laxmi’s Vegetarian Kitchen by Lami Hiremath 1/2 teaspoon fenugreek seeds1 1/2 tablespoons mild vegetable oil2 teaspoons mustard seed crushed1/8 teaspoon asafedtida1 medium sized (1/2 pound) green mango1/4 cup brown sugar (I use grated piñoncillo)1 teaspoon cayenne1 teaspoon salt toast the fenugreek seeds in a small dry skillet over medium heat until lightly browned, 4-5 minutes. Grind to a fine powder. Heat the oil in a small saucepan over medium heat until it ripples when the pan is tilted. Add the mustard seeds, when the seeds sizzle, stir in the asafetida. Remove from heat. Peel and dice the mangoes (discard seed!), Combine in a glass bowl with sugar, cayenne, salt and fenugreek. Mix well. Drizzle with the oil. Mix gently. Cover and set aside in a cool dry place. Let the pickles ripen for a day or until the sugar is melted and syrupy. Refrierate for longer storage, but use within 5 days. NOTE: Adjust the seasonings ...

Read More »

Of dubious quality

Sometimes, I don’t feel like I do anything worth blogging about. Husband came in to say goodnight to me while I sat here in front of the computer. It wasn’t a blank screen, I was reading other people’s blogs. Not the blogs that I usually read, random blogs. I do that sometimes, it’s interesting to see what sorts of things people blog about. I am pretty nosy, I guess. Husband offered up all sorts of things that I could blog about, I had already considered those ideas, I hadn’t completely rejected them, but once he suggested them, I felt that I couldn’t write about them. My uncle gave me a paint by number painting once, it was a violin and sheet music, I turned it into a Cello with a bow tie playing itself. I guess I didn’t like being told how to be creative then and right now I am still a bit cranky. If only I hadn’t stated ...

Read More »

Sweet and Sour Carrots

This is my new favorite way to cook carrots.serves 4 combine in a small bowl:1/4 cup vegetable (or chicken) broth 2 tablespoons rice wine vinegar2 tablespoons sugar1 tablespoon cornstarch Heat a wok over high heat;when wok is hot, add 1 tablespoons vegetable oil. When the oil is hot, add 4 medium size carrots (sliced diagonally into 1/4 inch slices) and1 small onion (cut in half then cut crosswise into 1/4 inch slices) stir-fry for 1 minute.Add an 3 tablespoons water, reduce heat to medium, cover and cook until carrots are cooked but still crisp.Stir the cornstarch mixture, pour into wok, stir until the sauce thickens.

Read More »

Spicy Cabbage

Serves 4 In a small bowl combine 2 tablespoons rice wine vinegar 2 tablespoons sugar 1 tablespoon soy sauce 1 teaspoon red pepper flakes Heat a wok over high heat;when wok is hot, add 3 tablespoons vegetable oil. When the oil is hot, add 1 pound cabbage cut into 2 inch pieces and stir-fry for 2 to 3 minutes until the cabbage begins to wilt. Add the seasoned vinegar and mix well. Serve at room temperature or warm.

Read More »

Five Spice Pork and Potatoes Stir-fry

This recipe came from Sunset Magazine’s Stir fry Cookbook that I bought in Thrifttown for 99c, yup not even a dollar! Makes 4 servings. 2 tablespoons salad oil1 pound lean boneless pork, cut into thin strips2 cloves garlic1 1/2 cups water3 large russet potatoes (I used 1 1/2 lbs of papas chambray instead) The recipe calls for peeling the potatoes and cutting crosswise into 1/2 inch slices. Instead I just scrubbed and washed the small potatoes and sliced them into 1/2 inch slices. 3 tablespoons soy sauce2 teaspoons sugar1 1/4 teaspoons Chinese 5-spice powder*1/3 cup thinly sliced green onions (including the tops) for garnish. Place a wok over high heat;then the wok is hot, add oil. When the oil is hot, add the pork and garlic. Stir-fry until the pork is browned.Add the remaining ingredients (except green onions). Bring to a boil; then reduce heat,cover and simmer.Garnish with green onions. *or make your own 5-spice powder 1/2 teaspoon of ground ...

Read More »

Carrying coals to Newcastle

I had a real struggle with my luggage on the way home. Food Max which used to be Food 4 Less when I lived in California has an International Foods Section. In true FM style the bags are large, I enthusiastically purchased chana dal, gram dal, urad dal and black cardamon seeds, all except the cardamon, in what I thought were one kilo bags but turned out to be 4 pounds! When I went with the kids to Costco, I saw that they still carried the large bags of Basmati rice, I was able to resist, instead I bought organic Basmati at Trader Joe’s in a more reasonable 2 pound size. As my son loaded my suitcase into his car, he couldn’t resist making a comment about my taking rice and beans to Mexico. My son-in-law joined in to rib me, they thought it was hilarious that I traveling with 16 pounds of legumes and grains. They started calling it ...

Read More »

Cauliflower steamed with whole spices

Cauliflower Steamed with Whole Spices 3 pounds cauliflower (1 medium head) broken into small flowerettes 4 to 5 tablespoons vegetable oil 1 teaspoon whole cumin seeds 1 teaspoon whole coriander seeds 1 teaspoon nigella seeds 1 teaspoon mustard seeds 1 dried red pepper 1 medium onion diced 8 cloves of garlic diced 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon ground turmeric (cucurcima) 1 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 1/4 cup water Heat a 12 inch skillet or saute pan over a medium high flame. When hot add enough oil to coat the bottom. Add the whole spices (cumin,coriander,nigela and mustard) when the mustard seeds begin to pop add the dried chili. It will brown immediately, turn over quickly so it browns on the other side.Lower the heat, add the onions and garlic. Stir and fry until the onions are brown but not burnt. Add the cauliflower, ground coriander,ground cumin, turmeric,salt and the cayenne (if you ...

Read More »

Dipping sauce for Spring rolls

Dipping sauce for spring rolls ¼ cup soy sauce ½ cup water 1 tbsp corn starch ¼ cup rice vinegar 2 cloves garlic, minced and crushed ½ inch fresh ginger root, grated ¼ cup sugar Combine all ingredients in small saucepan and simmer for 3-5 minutes, stirring, until sugar dissolves and corn starch is well mixed. Cool before serving.

Read More »

Spring rolls

Fresh Spring rolls 12 Vietnamese Spring roll wrappers 9 inch (if you use 6 inch makes then you will need more rolls) quarter of a cabbage shredded (I used all red, but you can use a mix of both or just green cabbage) 5 green onions, chopped 1 cup thin noodles, pre-cooked bean thread noodles* 1 cup fresh herbs (I used Italian parsley and Thai basil you can use cilantro,basil or mint too) 2 small carrots, grated 1 tbsp lime juice 1 tbsp soy sauce 1/2 tsp fresh ginger, grated Toss together all ingredients together except wrappers in large bowl. Submerge wrappers in hot water until pliable, about 15 seconds. Place about 1/4 of mix on wrapper and wrap like a burrito or egg roll. Refrigerate until cold. Serve with your favorite dipping sauce *to precook rice noodles (also called rice vermicelli),Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, ...

Read More »
Scroll To Top