Two Healthy, Easy Dishes for Dinner


Easy Asian Style Main Dish

I rarely measure, I often experiment, try new flavor combinations. To create this dish I sautéed several cloves garlic, coarsely chopped, in oil–I use olive for just about everything. I peeled and cubed 1/2 sweet potato and finely chopped approximately two tablespoons fresh ginger. I added these to the olive oil. When the garlic and sweet potatoes were tender, I added 1/2 coarsely chopped red bell pepper and several handfuls of baby bok choy which I had sliced into large pieces. When the bok choy was tender, I added peanuts and Thai sweet chili sauce. I served this over Jasmine rice.

Purple Cabbage with Poblano Peppers, and Garbanzo Beans

I had some left over cabbage and decided to create a new dish. Once again I coarsely chopped several cloves garlic and sautéed them in olive oil. When they were tender and slightly browned, I added coarsely chopped purple cabbage and poblano peppers, sautéing only until they were barely tender. To this mixture I added basil essential oil. Then I added the garbanzo beans. Do not add them too soon because it makes them mushy. I served this over conchiglie pasta from Italy.

Note: I use several essential oils in cooking–basil, fennel, lemon, cumin, thyme, rosemary, cardamon. However, they are intense so if using essential oils, use only a little, taste, then add more if necessary. It is easy to over do it.

For more recipes like this, see my most recent book, “You’re Gonna Eat That?!” It is filled with many simple pescatarian and vegetarian recipes.

Cooking with Paneer


Although I did know what paneer is–a white cheese originally from India, I had no idea what to do with it. At the last trip to the grocery, I saw it there with all the other specialty cheeses and said to myself, “Why not try this?” I’ve made India dishes of various kinds off and on for decades but never used paneer.

My first experiment resulted in this:

Here is the recipe: sauté 5 to 6 coarsely chopped cloves of garlic in olive oil (I know you should use ghee but I did not have any). Finely chop fresh ginger to equal 2 – 3 Tablespoons. Add to the garlic. Stir in garam masala or curry powder–I used some of both which I had on hand. Add paneer which has been cut into cubes. After the above were adequately cooked, I added coarsely chopped arugula and when it was wilted, I added frozen peas and continued cooking only until they were warm. I served it over basmati rice which I cooked while making the paneer recipe.

I made this a couple of days ago. Today I am experimenting with another paneer recipe I created. This time I will mix what I have on hand, chopped onions, carrot coins, chopped beets, paneer, and chopped poblano peppers. I will use the same spices as before.

Both these recipes are vegetarian.

Quick and Healthy Vegetarian Dinner


This evening I needed to make something quick, easy and healthy with ingredients I had in the house. I covered the bottom of a skillet with olive oil, added some chopped onions and sweet potato. When they were tender, I added chopped red bell peppers, poblano peppers, and arugula. When the arugula was wilted, I added walnuts and great northern beans and basil essential oil. I served this over farro.

I never cook farro like the directions on the package. I find the result boring. Here is my method. Cover the bottom of a saucepan with avocado oil. Saute one cup of farro in the oil for a couple of minutes at high heat. Add three cups of water and some roasted garlic bouillon. Turn down to a lower heat so that it is boiling slowly. Cook for about 1/2 hour. Add more water if needed. I always cook it down so I do not have to pour off any of the broth.

Christmas Baking


Some years I do a lot of baking. Not so much this one because not going to see so many people because of Covid. Today I baked anyway, made pumpkin bread using Mom’s recipe. Many go out and buy new appliances. Not I. In this photo you will see the electric mixer my parents gave me decades ago. Yes, it looks a bit used and rough; it still works perfectly–metal, not plastic, but not heavy like the popular brands now.

Mom always baked her pumpkin bread in cans like this and gave some for presents. One can is just plain pumpkin bread, the other two have chopped walnuts. Mom’s recipe is on page ten in the cookbook, “You’re Gonna Eat That!?” I alter it a bit and here is the general way to make it:

Sift 3 cups flour with 1 tsp cinnamon–I used cinnamon from Ethiopia, 1 tsp grated nutmeg, 1 tsp allspice, 1 tsp baking powder, 1 tsp baking soda. Set aside. Mix 2 cups sugar with 1 cup oil–I used avocado, add 3 beaten eggs and mix in the mixer until thoroughly blended. Add 1 tsp vanilla and a couple drops of clove essential oil. Add I small can pumpkin; mix. Gradually add the dry ingredients. Blend thoroughly. At this point I spooned the mixture into one of the cans. Then I added a cup of chopped walnuts to the rest and spooned that mixture into the remaining two cans. Bake at 325 for an hour or until tester comes out clean. Cool on rack and remove from the coffee tins.

Tomorrow I will make Mom’s pumpkin pie also in the memoir/cookbook.

Happy Holidays to all of you!!!

Wandering the World–Food


My travels have not only enlightened me personally, but also enabled me to create recipes from my food adventures around the world. Due to the recommendations of friends and family worldwide, I created a cookbook/memoir with stories and recipes. Len Leatherwood, new President of the Story Circle Network, says, “This is a cookbook after my own heart, filled with a wide range of healthy recipes from several cultures that will add flavor, color, and variety to any table.” Jennifer Archer, award winning writer and editor elaborated further, “A feast for the senses…combines colorful stories, poems, and mouth-watering recipes that inspire readers to experience new places, new tastes…from Asia, Africa, Latin America, Scandinavia, and America.”

This would make a great Christmas present for foodies and people who want worldwide food adventures. It can be ordered online from: http://www.dreamcatcherbooks.com and go to Angel Books.

Recipes for the food in the photos above are included in the book. More food photos follow:

Lemon pasta with mixed salad topped with grated asiago cheese.

Many of the recipes feature berbere, a spice used in Ethiopian cooking. The book also includes four different recipes for salmon and many vegetarian and vegan recipes using spices from around the world.

An Easy Healthy Dinner


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I wanted to try something slightly different but easy for dinner:

Several garlic cloves, coarsely chopped

1/2 large sweet potato, peeled and cut into cubes

I large poblano pepper, seeded and chopped

7-8 dried mission figs, cut in half

Saute the garlic, sweet potato, and figs in olive oil.  When garlic is slightly carmelized and sweet potatoes are soft, add the broccoli and poblano peppers. Saute until tender but still bright green.  Add your choice of spices.  Tonight I added garam masala and berbere.  Just before serving add 1 cup garbanzo beans (I added them after I took the photo above).  Cook just until beans are warm.  Do not over cook.

This can be served over rice or farro.  This evening I cooked farro.  I do not follow directions on the package.  To add flavor, saute the farro for a minute in avocado oil, add the water — 1 cup farro to 4 cups water.  When it starts to boil, add bouillon of your choice, stir thoroughly, and continue cooking per package directions.

For more recipes like this, see my new memoir/cookbook:  You’re Gonna Eat That!? Adventures with Food, Family, and Friends, at  www.dreamcatcherbooks.com. Angel Editions.

 

 

 

You’re Gonna Eat That!? Adventures with Food, Family, and Friends


This is my new book, published last month.  It is filled with stories, poems, and recipes–healthy food for vegans, vegetarians, pescatarians, and meat eaters with photos and detailed instructions. Currently, it can be purchased at Burrowing Owl bookstores in Canyon and Amarillo, Texas, and online at http://www.dreamcatcherbooks.com, Angel editions.

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Gallo Pinto


Last eve a friend came over.  Both of us have been careful during this difficult time and felt it was safe to see each other. I cooked a dish I ate every day when I visited Costa Rica, gallo pinto.  Usually it is served with platanos fritos.  I did not have platanos so served it with a mixed salad.

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Poblano, red and yellow bell peppers, finely chopped, and  ready to cook.

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Finely chopped onions already sautéed and now the peppers are cooking.

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The finished dish–left over rice, black beans, the pepper and onion mixture, and a little cumin–served with fresh salad. The recipe for this dish and the salad are in my upcoming book.  As soon as I know the date to preorder, I will let everyone know. The book will also be available at Burrowing Owl in Canyon and Amarillo, Texas.

 

 

What’s For Dinner


Thinking up new, healthy, creative dinners sometimes poses a challenge.  Last night I stood in the pantry door, looked around, went to the refrigerator to see what I already had available.  Although the vegetable combination is not unusual for me, I decided to use farro instead of pasta or rice.  Farro, a staple in ancient Rome,  has been called “the mother of all wheat”. I buy pearled, organic farro. It is chewy, a good source of fiber, and high in protein.  I do not follow the directions on the bag. Here is how I cook farro for two servings:

1 cup farro

3 cups water

1 Tsp. Better Than Bouillon

Avocado oil

Cover the bottom of a sauce pan with the oil, pour in the farro.  Turn heat on high, constantly stirring, saute the farro in the oil for a couple of minutes, then pour in the water.  Add the bouillon and stir thoroughly.  Turn the heat down but keep the farro boiling.  Do not cover.  Stir at regular intervals.  Do not let it go dry.  It should take about 1/2 hour for the farro to become tender.  Test and if needed, add more water.  Cook until the water is absorbed and farro is tender.

 

Last night’s vegetable sauce:

Cover the bottom of a pan with olive oil.  Add five cloves garlic, coarsely chopped and one medium sized beet, cut into medium sized pieces.  Saute until tender.  Add five to six sliced Brussels sprouts.  When Brussels sprouts are partially cooked, add one large poblano pepper, coarsely chopped, seeds removed.  Saute until pepper is tender but still bright green. Last night I used berbere, an Ethiopian spice, to jazz up the sauce.  Sometimes I use basil or other Italian spices.  I vary the vegetables, sometimes using sliced carrots, broccoli, kale.  Be creative.  Use vegetables you like.  If you want something non vegetarian, add chopped chicken or cod loins.

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Above is a photo of the cooked vegetables ready to serve.

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The vegetables served over the farro.  If you are not vegan, you can grate asiago or parmesan cheese over the top.

 

More Creative Cooking


Experimentation and creativity while cooking become really important when you are home and going out and about does not seem a very safe option.  Here are some photos of two recent dishes I created for dinner.

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Many people do not like certain vegetables, two of which are my favorites, beets and Brussels spouts.  I remain convinced that people do not like them because no one has ever cooked them in a way they find palatable. These two vegetables keep well in the refrigerator so they are good for buying in this time when many do not want to go to the grocery often.

To create the above dish, I sautéed several chopped garlic cloves in olive oil with the chopped beets.  Cook these until nearly done, then add the sliced Brussels sprouts.  It takes longer to cook the beets and garlic than the Brussels sprouts.  You want the Brussels spouts to be tender but do not over cook.  This particular day I added basil essential oil to taste and served the dish over pasta from Italy.  When I want something more spicy, I sprinkle berbere (Ethiopian spice) over the vegetables instead of using basil or other Italian spices.  Sometimes I serve this over rice instead of pasta, e.g. when I use berbere.  This provides a delicious vegan meal and is easy to prepare.

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One of my favorite dishes includes cod loins.  I create many different versions by changing the vegetables used and the spices. For this one, I first sautéed garlic in olive oil until golden, added chopped beets and sautéed until they were tender.  Then I added the cod loin and chopped red bell pepper and chopped poblano pepper.  At the last minute I added a handful of frozen green peas and sautéed only until they were hot.  Once again I used basil and added lemon essential oil.  The pasta is bucatini from Italy.  If you like cheese, grate fresh parmesan or asiago over the dish.