I live to eat. But sometimes all I can put together is an efficient, balanced meal. One of my favorites is rotisserie chicken, a green salad, microwaved brown rice. A trip to the refrigerator makes it enjoyable.
You can travel the world through the condiments in my refrigerator. Some actually come from trips, others I make to recreate past pleasures. I have nutty Egyptian dukkah, chimichurri from Argentina, lemon-sharp Israeli tahini sauce, good old American cranberry relish, Indian tamarind chutney, Dijon mustard from Dijon, and more. A sprinkle, spoonful, or dollop of them works wonders with simple meals like this chicken dinner.
In winter, I include mostarda, a combination of fruits and mustard that I first had in
The author’s Winter Fruit Mostarda, a sweet-sharp condiment with fresh fruit
Bologna, Italy, where this sweet and sharp condiment is served with bollito misto, a feast of boiled meats that needs its kick as much as my understated dinner. An almost medieval Continue reading
This year, I am not sharing Valentines Day with someone special. But I will celebrate it with chocolate, starting with the indulgence of Chocolate Blini with Raspberry Drizzle for breakfast.
I created these petite pancakes to serve as dessert, perhaps at a romantic dinner for two. With Valentine’s Day this year falling on a Sunday, I realized they would also be a sensuous way to start the day.
These pancakes are called blini because they are about the same size as the little ones that Russians serve with caviar or smoked salmon.
Just about everyone loves pizza, myself included. However, traditional restaurant pizza is generally made with refined (white) flour, and loaded with saturated fat and sodium – things that can quickly lead to weight gain and harm your health. To make pizza something I can feel good about eating regularly, I’ve found ways to make my own healthier versions. The key is using whole grains, less cheese and loading up on lots of cancer-protective veggies.
This weekend I wanted to make a quick, personal-sized pizza using seasonal, winter veggies.
Eating produce that’s in season helps you save money and also ensures you are getting a good variety of foods and nutrients.
This pizza included some of my favorite veggies and herbs: Brussels sprouts, butternut squash and fresh sage. Pizza can be fairly labor intensive if you are making the dough, but the whole wheat pita pockets in this recipe made this dish incredibly easy and was perfect for a personal-sized pizza. Continue reading