Here’s another adaptation from my favorite (and classic) Chinese book from Craig Claiborne and Virginia Lee. I add tofu to my diet less frequently these days, blamed to some (and only some) health arguments, but include it here as a bland flavor turned assertive and memorable.
Our dear friend C manned the kitchen during a visit last week with one healthful idea after the next, including veggie extracts, mushroom sups, and simple yet infectious meals. This is how she delivered baked stuffed peppers just as the next episode of Homeland was about to start.
So, frittata or quiche? What’s the difference? I’m proud of this frittata I invented here, full of eggs, veggies and gruyere cheese at any time of the day, and especially breakfast.
We must have fish for dinner the days we do our shopping so they’re as fresh as possible. Catfish must be imagined as the lowly bottom dweller, but the truth today is different. Add some stewed Brussel sprouts and crank up the stereo with Allen Toussaint…
MD Anderson credits its protein and fiber. Mayo Clinic recommends its service to brain function. Yet plenty of nutritionists have concerns. As my friend said, “So true about soy. One day it’s ‘miracle food’ and the next it’s ‘too much will kill you.’”
Another meal of lean pork tenderloin, this time with a simple mustard sauce and an unusual but complementary side of zucchini. But it needed one more item… so I added potatoes. Why purple?
Beans. Yet another staple food that raises opinions from both sides. I had to research a little.
I’d never seen it as a kid. Now it is one of the most common fish in the U.S., after salmon, tuna and shrimp — and has several nutritious qualities credited to it.
This is a dish based on a Spanish tapas, with twists. It gets wonderful, colorful support from a vegetable like simply prepared broccolini.
Most Questions on Cooking Patient have no answers. In the interest of health, world debaters either bray or ignore one another about how to eat things, how much to eat of them or whether to eat them at all.
Take a food as simple, foundational and gratifying to my entire life as Italian pasta.
Someday I will cover-to-cover read Jennifer Brennan’s 1981 classic The Original Thai Cookbook, the first complete, authentic Thai cookbook published in America. I will visit the Thai grocery store on Melrose Ave. on the edge of Hollywood until I have in hand every single thing in the book.