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…
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.
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.
A national dish of Peru, created by fishermen to eat during long days at sea. Ono, mahimahi and bluenose bass have been suggested in recipes, but I didn’t find any this day, so I went with some ahi poke, a Hawaian tuna tartar. Lime juice quickly “cooked” the fish. Only after a tasty meal did I read the word “mercury.”
For this one I’ve cooked with brown rice fettuccini with great results. As I will mention elsewhere, unless you have celiac disease and must avoid carbs and wheat at all costs, I believe trying the new world of pasta once a week, in small doses. It can create a range of new culinary flavors while tying you back to personal memories.
David Perlmutter, author of The Grain Brain Cookbook, follows a gluten-free approach to transforming your health. While you can read him about the impact of a low-carb, low wheat, low-sugar diet, here’s something more fun — flank steak, chimichurri dressing, and a side of magic cauliflower in place of starchy potatoes Continue reading “Flank Steak w/ Chimichurri & Magic Cauliflower”
Pork tenderloin is one of the leanest cuts of meat, the most tender part of the lowly pig. It tastes great unadorned but is especially delicious coated in spices and cooked with olive or coconut oil. In this recipe, I cover it in something like Jamaican Jerk Rub, and side it with a medley of flavorful roasted vegetables.