Helloooo! Did you miss me? I took a wee holiday break from blogging, due to all the end-of-year craziness and celebration, and I am back all bright-eyed and bouncy! Speaking of celebration, did you know that many Asian cultures ring in the New Year by eating noodles, which represent long life? My good friend described to me how to make kimchi soba noodles – not just for New Year’s, but as a simple everyday one-pot dinner using ingredients that are easy to keep on hand. Soba noodles are made from buckwheat, and have a hearty, nutty flavor which is perfect with the strong garlicky flavor of the kimchi. I’ve added tofu and spinach for extra goodness, and you should feel free to add whatever vegetables and protein you like as well. Continue reading
Feeling like making something a little lighter, yet still comforting? Soup is your friend! Or maybe you’re looking for something to do with a random squash, like a kabocha, in your possession, and you’re ready to go beyond simple roasting. Here is a lovely and light, low-fat yet filling soup for your winter nights. Don’t skip making this topping – it is SO GOOD. It kind of reminds me of those little Asian sesame stick snacks which are my absolute favorite snack of all time – in fact, I can’t keep them in the house! And it does all this while being naturally vegan, darling. We had this with avocado toast on the side. (For avocado toast: Take a slice of hearty, whole grain toast, mash 1/2 avocado on top, and lightly salt & pepper to taste. Eat with everything!) Continue reading
I love savory pumpkin dishes. Also, anything involving Ritz crackers is likely to be delicious. Perhaps not slenderizing, but delicious, especially when also featuring a savory blend of pumpkin, red pepper, onion, and garlic, with some smoked paprika and chipotle for pizzazz, topped with crunchy pecans and panko, and baked until slightly puffed and golden brown. The original recipe from The New York Times uses yellow summer squash, which one steams and purees for inclusion in the dish, but I didn’t have enough squash so I substituted a can of pumpkin for half the squash puree; you can make the whole casserole with all pumpkin instead of squash. Plus, it’s less work that way since you needn’t steam and puree the squash. Win! You can bake this in a casserole (2 1/2 quarts), or small ramekins or cocottes for a cute presentation (just bake it for less time). We had this as a main dish, but it would also be great as a side for a holiday meal such as Thanksgiving. Yay!
Just back from London, mates! Did you miss me? Here’s some healthy comfort food to make it up to you! Savory bread pudding features cubes of hearty whole-grain bread, broccoli rabe, mushrooms, and Gruyére cheese, bound with eggs & low-fat milk, then baked until puffed and golden. Having just been in London, I’m reminded that the Brits call dessert “pudding”. But this is not that kind of pudding. This is a main dish if you’re vegetarian, or a hearty savory side if not. It would also be a most excellent brunch dish! Or should I say egg-cellent? Teehee.
This garlic spinach soup is my new favorite thing for a fall weeknight. It uses ingredients I almost always have on hand – garlic, bread, eggs, spinach – plus some dried herbs and grated Parmesan or Gruyere cheese. I run in the door, put the water on to boil, change my clothes, and proceed with the recipe. It doesn’t seem like something so simple would be good, but it is simply delicious! You simmer rather a lot of garlic plus some dried herbs to make a clean broth, add some small pasta such as orzo, toss in some spinach or frozen peas, then swirl in some eggs to add protein and body. To serve, ladle it over some hearty, garlicky toasted bread in the bottom of each bowl. Voilá! Continue reading
Do you ever have a day in the early autumn when you absolutely *must* have comfort food? OK, maybe more than one day? A day like that just happened for me, while the NYC area was being rained on by a Nor’Easter for a week, while waiting to see if a hurricane was going to hit us next. I decided I *needed* to make classic macaroni and cheese, with a Radish Rose twist.
Where does one turn for the best classic recipes? To Cook’s Illustrated New Best Recipe, of course! For my Radish Rose variation, I added smoked paprika and dijon mustard to the classic cheese sauce, and I mixed in some kale before baking for extra healthy yum (not that this dish is slenderizing in any way!). And instead of regular bread crumbs, I used panko for extra crunchiness in the golden brown topping. I also baked it instead of broiling it as the original recipe says, because of that time I caught a breadcrumb topping on fire in the broiler. See? I can be taught. Continue reading