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’ PEDASTAL.
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....
September 11, 2017This is about...
Back to School GRANOLA BARS---YUM!!
PREPPING FOR A NEW SCHOOL YEAR IS PAST HISTORY FOR ME AND MY SON,
I still get excited when this time of year rolls along. Some people look at New Year's Day as a chance to start over or to try something new. But for me, it’s the first Thursday after Labor Day when school re-opens up here. I always look forward to that subtle shift in the air, where everything gets a little crisper, and clearer, after a hazy summer. And wouldn’t you know it, I still get the urge to run to Staples and buy a few colorful notebooks, sparkly pens, post-it notes and paper. I, for one, loved school.
SCHOOL MEANS ENFORCING SOME EXTRA STRUCTURE INTO ANY FAMILY’S ROUTINE.
And ours was probably worse than most....
September 4, 2017This is about...
Grandma’s TUNA and TOMATO PASTA SALAD---YUM!!
IT’S LABOR DAY WEEKEND! The official end of summer, and the last big picnic of the year. Along with all the usual burgers and hotdogs, I always make a big batch of
MY GRANDMA'S TUNA AND TOMATO PASTA SALAD. This is the best way I can think of to use up some of those end of summer tomatoes.
And, the only tomatoes allowed in this dish are
BIG, JUICY BEEFSTEAKS FROM NEW JERSEY, of course..
The creamy mayo and the juice of the sweet tomatoes create the perfect sauce to coat the tuna and pasta. I love a heavy sprinkle of celery salt on top to tie it all together. This salad has always been AN ADDICTIVE COMBO for me. It’s just as good the second day, too, when the pasta absorbs alittle of the sauce. And, IT”S GREAT PICNIC FOOD!
HAPPY LABOR DAY!
August 28, 2017This is about...
OK, SO I CRUMBLED. It was 3 AM. My defenses were down, and I couldn’t look away.
It took just 30 minutes to convince me that I needed
---that I had to have---
A VEGGIE BULLET. A recent Food Network star contestant was there assuring me that this was going to change my life. And, I believed him, whole hog. Not only does it shred, dice and blend, but
IT SPIRALIZES! It magically turns vegetables into curly spaghetti like strands. I had to have it!
I DON’T EAT A LOT OF PASTA. Not that I don’t love it—I do, but
it’s kind of like Pringles for me---betcha can’t eat just one forkful. To remedy that addiction, meatballs and sauce routinely sit on a pile of shredded steamed zucchini, and cauliflower is always disguised as a non-starchy pastina.
TO SEE MY VEGGIES TURNED INTO PASTA IMPERSONATORS GOT ME ALL EXCITED.
And when I awoke in the morning--—the first thing I did?....