Saturday, September 30, 2017

Baked Tunisian Eggah

Slice of Tunisian Eggah Garnished with Parsley
Eggah! A Fantastic Way to Eat Your Veggies

Recipe from Mediterranean Light

Eggah! I made it because I love saying it, and because bell peppers and tomatoes will soon be out of season. Tunisian eggah is technically an oxymoron, since eggah is an Egyptian dish, and the closest dish in Tunisia is called tagine (and is quite different that tagines from other Arabic countries). It’s called kuku in Iran, and Ej’jah in other places. It’s similar to Spain’s omelette, except it’s packed with festive red and green veggies rather than potatoes, and spiced up with cumin, cinnamon, and other lovely aromatics. It’s similar to a frittata, but thicker and more fragrant.

Sunday, September 17, 2017

Fish and Corn Chowder

Bowl of Fish and Corn Chowder with spoon and napkin
Late Summer Veggies Compliment Fish

Recipe adapted from Everyday DASH

It's odd to take a recipe from a healthy cookbook and add potatoes, extra flour, extra bacon, and half and half. But whoever heard of fish chowder without potatoes or cream? And so I padded this light recipe with traditional flavors. Just a small amount of half and half kicks up flavor and texture. Potatoes, though not the healthiest veggies, contain potassium and other minerals. Their high glycemic index is mitigated when eaten with lean protein, like fish and lowfat milk. The extra bacon adds indispensable flavor, and the amount is still less than one strip per serving.