Sunday, January 13, 2019

Chilean Pumpkin or Winter Squash Casserole

Plate of Chilean Pumpkin Casserole on Spinach
Oldie But Goodie Vegetarian

Recipe from Moosewood Cookbook

Way back in 1974, Mollie Katzen hand-wrote, illustrated, and published the first Moosewood Cookbook, with recipes she and other Moosewood Restaurant cooks dreamed up. Both the restaurant and cookbook have survived the intervening 40-plus years. This recipe is from the original handwritten edition. It’s a tasty way to use up leftover pumpkin, either from autumnal displays or from a recipe like Argentinian Beef Stew in a Pumpkin.

Sunday, December 23, 2018

Cranberry Pistachio Dark Chocolate Bark

plate of broken up bark
Simply Chocolate, Nuts, and Fruit

Recipe adapted from Kaiser Permanente

It’s Bark!! And according to Kaiser, my health care provider, it’s “food for health.” They’re the experts, right? They offered a version of this healthy-ish treat on their website this holiday season. I tweaked their recipe a bit, by simplifying the process and upping the proportion of chocolate. While it’s not entirely keto-friendly, it is vegan and gluten-free. So it’s a reasonable (and fast!) choice for potlucks. Plus, it’s chocolate!

Sunday, December 16, 2018

Simple Cranberry Apple Slaw

Cranberry Apple Slaw in Bowl
Simple and Colorful Winter Salad

Recipe adapted from Paleo Approach Cookbook

In prepping for a recent dinner party I was challenged by a recipe that took a lot of space, time, and effort: Carbonada en Zapallon. Like many holiday recipes, it requires the entire kitchen for a prolonged period of time. I discovered this simple side dish to add a fresh, seasonal crunch to an otherwise meaty, stick-to-the-ribs menu. Bonuses: only 4 ingredients plus salt and pepper, and it keeps well and can be served with leftovers.  A green salad just can’t compete.

Sunday, December 2, 2018

Carbonada en Zapallo: Argentinian Beef Stew in a Pumpkin

Carbonada en Zapallo Just out of the Oven
Pumpkin and Beef Stew: A Delightful Combination

Adapted from an old Recipe

What is in an Argentinian beef stew? First, top quality beef: grass fed, organic, and humanely raised. Next, bell peppers, corn, sweet potato, and a sweet stone fruit. Add some typical US ingredients: onion, garlic, potatoes, and tomatoes. This masterpiece of flavors is stuffed inside a pumpkin and baked to perfection. It’s served by scooping out the stew along with some pumpkin. This is a wonderfully festive meal for a family gathering, or what my buddy Jon the Baker calls Friendsgiving celebrations.

Sunday, November 11, 2018

Brussels Sprouts Roasted on the Stalk

Serving of Roasted Brussels Sprouts with Pomegranate
Celebrating Sprouts

Recipe Adapted from Trader Joe’s

I had no idea that Brussels sprouts grew on stalks till I moved to California, quite a few years ago now. In those days we could only buy stalk sprouts directly from coastal farmers at roadside stands. Nowadays we see them at Farmers’ Markets, large-scale produce stands, and even at Trader Joe’s (TJ’s). For years I’ve wanted to try the recipe that TJ’s rubber bands to their stalks. When I finally tried it, it was nothing like I imagined. The outside of the sprout is crispy and caramelized, and the inside is soft and delicate, a delicious contrast.

Sunday, October 7, 2018

Sausage and Peppers

Recipe by Robin and Bruce

‘Way back when the millennium was new, my husband-to-be and I moved in together and started cooking. Sausage and peppers was one of our first comfort food recipes. I credit Bruce for the chipotle pepper in adobo sauce (smoky preserved jalapenos), which spices up the traditional Italian recipe. We quickly discovered that making large batches of the recipe allowed us to either freeze half or share some with friends who were tending sick or injured family members. Originally we served sausage and peppers over wide noodles. On French bread is also traditional. These days we prefer no-carb, all-veg spaghetti squash.

Sunday, August 19, 2018

Vegan Basil Lime Pumpkin Seed Pesto

Pesto on shiritaki noodles garnished with tomato wedges
Add Ripe Tomatoes for Contrast

Recipe by Robin

Lately I’ve been cutting down on dairy products, and more specifically my favorite: cheese!  I love the stuff, but everything from speaking to sleeping is smoother without it. Also, my husband’s new paleo-keto-ish eating plan inspired a new kind of pesto with this summer’s basil crop. Pumpkin seeds are a prominent part of both keto and paleo diets, being low-carb and traditionally hunter-gathered. Their earthy flavor combined with aromatic basil and tangy lime makes cheese both unnecessary and undesirable. Plus, they’re a good source of zinc, magnesium, Vitamin E, and fiber.

Sunday, July 22, 2018

High Protein Salad with Lemon Vinaigrette

Two Protein Salads: Chicken and Chickpea
Two of Many Varieties: His & Hers

Recipe Inspired by Nob Hill Markets

Salads! Always healthful, and now in season. For a while I’d been dependent on a pre-made Nob Hill salad for my after-work late lunch. And I felt plenty guilty about the amount of plastic containers I’d recycle. Then I looked at the ingredients and did the math. I didn’t like the lentils in the salad, nor the skimpy amount of egg, tomato, and chickpeas. I thought I could change things up and add avocado. Plus, I could upgrade to organic ingredients. Oddly enough, since I’ve been making my own, our local Nob Hill has stopped carrying the salad. Was my consumption driving their business? Somehow I doubt it.

Sunday, July 8, 2018

Green Pea Hummus

Freshly Made Green Pea Hummus with Carrots

Recipe adapted from Cooking Light

Meanwhile, back in the bean fields, May’s eat-‘em-whole pea pods have matured. No longer edible “in toto,” only the peas inside the pods are nosh-able. Removing the pods takes time and effort. It's rewarding work, producing peas with infinitely more flavor and texture than their frozen counterparts. Fresh English peas improve any recipe, like this one, that calls for frozen peas. Preparation couldn’t be simpler: blanch the peas, throw ingredients into the food processor and spin. Scoop into a bowl and top with olive oil and ground sumac.*

Sunday, June 17, 2018

Escarole and Poached Egg Salad with Mustard Vinaigrette

Hearty Dinner Salad

Recipe adapted from Magazine Clipping

How do you turn a side salad into a satisfying dinner salad? Start with a somewhat larger bed of greens, then add a substantial quantity of topping ingredients, especially protein and carb-rich veggies. Then increase the quantity of dressing accordingly. In this case, I increased the amount of tomatoes, peas, and eggs. Rodoni Farms is still selling fresh English peas at the Farmers’ Market, which make the salad all the more healthful and delicious than the frozen peas in the original recipe. This is the perfect salad for that short period of time when the last of the peas’ season converges with the first of the tomatoes’.