November 13, 2017This is about...
Thanksgiving TURKEY MEATBALLS with GRAVY!
OMG! ONLY 10 MORE DAYS LEFT before Thanksgiving is here!
For me, it’s the best holiday of the year,
ALL FOOD---ALL DAY! And I love everything about it,
the turkey, mashed potatoes, stuffing --ah the stuffing--, 2 kinds of cranberry sauce, homemade and that obligatory one that slips out of the can. Then of course, there’s
my grandmother’s iron brunners--her version of creamed spinach--, a token salad, and those hot steaming biscuits dripping with butter to go along with the stuffing and mashed potatoes. You can’t have too much starch on Thanksgiving.
AND FINALLY, THERE’S ALWAYS WAY TOO MANY PIES, ALMOST A PIE PER PERSON, from pumpkin to chocolate cream.
Although nothing could ever completely replace the official roasted bird in my book,
here’s a fun way to add another turkey option...
November 6, 2017This is about...
Comforting Escarole and Bean Soup!
THERE’S NOTHING BETTER THAN SOUP ON A COLD, RAINY NIGHT.
This one is perfect!---soothing, filling and never fail. I make it so often, that I know the recipe by heart. It’s not complicated but it does have
3 LITTLE TRICKS that make it extra delicious.
take your time cooking the escarole and tomatoes, a full 20 minutes. That smooths out the traditionally bitter escarole. Second,
puree or mash half of the beans. That makes the soup a little thicker and adds a rich creaminess. And finally...
October 30, 2017This is about...
WHEN I WAS GROWING UP, EVERYBODY GOT DRESSED IN THEIR HALLOWEEN FINEST in the morning, and kept their costumes on until bedtime.
After sundown, along with every other kid on the block, my sister and I would hit the streets, literally running from house to house, collecting as much candy as we could. Once we couldn’t carry one piece more, we’d run home to dump it out, and head out for a second round.
AFTER AN EXCITING AND EXHAUSTING NIGHT OF CANDY SCAVENGING, one more task was still to be completed...
October 23, 2017This is about...
Sweet Potato Curry---YUM!
It always amazes me about the weather up here. One day you’re wearing sandals, and the next a winter coat. That’s what happened this week—
ALL OF A SUDDEN, I’M SHIVERING.
So, this sweet potato curry is perfect when it’s time to turn the thermostat up and don a sweater.
CHUNKS OF SWEET POTATO FRAGRANT WITH GINGER, GARLIC, THE BITE OF SOME RED CURRY PASTE ALL MELLOWED OUT WITH CREAMY COCONUT MILK is a soothing, cold weather meal.
I like to add some greens at the end, spinach in this case,
and a squeeze of lime to brighten it up a little bit. Just ladle it over some steaming white rice, and you’re guaranteed to...
October 16, 2017This is about...
BACK WHEN I OWNED A VEGAN COOKIE BUSINESS besides the 4
distributors that covered the NY metro area for me, every Tuesday, even in the snow,
I DELIVERED MY COOKIES TO PRETTY MUCH EVERY HEALTH FOOD STORE IN NYC ---54 to be exact.
That meant driving uptown, downtown, eastside and westside, sometimes even backing down streets to get to where I needed to go. Needless to say, I got to be a damn good NYC driver—even with the “foreign” New Jersey plates on my car.
I ALWAYS BROUGHT ALONG ANOTHER PERSON WITH ME, WHOSE JOB IT WAS TO SIT IN THE DOUBLE PARKED CAR WHILE I RAN INTO THE STORES. We’d do this block after block, me dashing into the stores with cookies and jumping back into the driver’s seat with cash and my co-pilot ready at a moment’s notice to move the car.
Interestingly enough, in the 12 years I had the business...
October 9, 2017This is about...
Pure CAULIFLOWER SOUP---YUM!
I, FOR ONE, AM THRILLED THAT KALE HAS BEEN KNOCKED OFF OF ITS’ PEDESTAL.
Cauliflower has officially become the “IT” vegetable of the moment. Since it’s so popular now, maybe you’ve tried using it in unusual ways like I have---riced, mashed, sliced into steaks, and even “rolled’ into pizza crusts.
THIS SOUP, however, IS A STEP BACK FROM THE TRENDY ---
just a smooth, creamy, comforting bowl of pure goodness. It’s basically a head of cauliflower, an onion, a clove of garlic, water, butter and olive oil, that you cook and then whizz in the blender ‘til smooth. Can’t get any easier than that.
I LIKE IT JUST AS IT IS, BUT...
October 2, 2017This is about...
EASY Apple Snack Cake! ---YUM!!
THERE ARE APPLES ALL OVER THE PLACE UP HERE this time of year.
And of course, I have way too many apple recipes, and never enough time to make them all. So, I’m always conflicted over which of them to choose. This year
I DECIDED TO KICK OFF THE SEASON WITH THIS VERY SIMPLE, YET VERY DELICIOUS CAKE. It’s sweet with lots of cinnamon and a hint of nutmeg. It’s the best way I can think of to bring out all of that apple-y flavor.
It’s versatile too. You can
serve it for breakfast or as an after-school snack. Or, it can easily be
dressed up for dinner with a dollop of freshly whipped cream spiked with Apple Jack, and sprinkled with a dusting of cinnamon on top.
I LIKE TO USE STURDY ROME’S, FUJI’S OR GRANNY SMITH’S. Don’t use more tender apples like Macintosh or Macoon, because they won’t hold their shape once baked.
This is one of those dump and stir recipes where the hardest part ....
September 25, 2017This is about...
ZESTY BROCCOLI and BRUSSELS SPROUT SLAW! ---YUM!!
I’M NOT THE BIGGEST FAN OF BROCCOLI AND BRUSSELS SPROUTS.They are members of the cruciferous family, along with cabbages, kale and arugula, and are nutrient dense superfoods which are obviously really good for you.
And yes, I know that I should be eating more of them. BUT.... what makes them unique and great for detoxification as well as a cancer fighter is what makes their flavor on the “strong “ side. And vegetables I’m not as willing to eat a lot of.
DEPENDING ON THE SEASON AND HOW FRESH THEY ARE, THEY CAN LEAN MORE OR LESS TOWARDS THAT NOT SO PLEASANT SULPHUR AROMA. And it’s kind of
a guessing game as to whether you’ll luck out with ones that are sweeter or more sulphur-y until you get them home.
LOOKING FOR A WAY TO HAPPILY GET THESE VEGGIES INTO MY DIET without frying them in bacon fat....
September 18, 2017This is about...
Pancakes with HOMEMADE RICOTTA! ---YUM!!
RICOTTA, that yummy cheese you usually find in lasagna and cannoli, is RIDICULOUSLY EASY TO MAKE! It’ll take you less than an hour, and you’ll have real homemade cheese in your fridge for up to a week—that is if you don’t eat it all on the first day! All you need to do is bring some milk and cream with a little salt to a boil, stir in some white vinegar to curdle it, then strain it through cheesecloth. And Voila! You’ve got a thick, creamy spread that tastes way better than that stuff you find in a plastic container at the supermarket.
RICOTTA MEANS COOKED TWICE IN ITALIAN. Traditionally it’s made from whey, the watery liquid that’s left over after making cheese. But because our U.S. milk is mostly pasteurized—making it from whey won’t work. Don’t fret though....