Friday, November 26, 2010

Breakfast Seasonal Fruit keeps it interesting.

This is multi-grain organic hot cereal (oatmeal like) with yogurt, maple syrup and persimmons. Heat the persimmon and syrup for a nice contrast with the cold yogurt.
Seasonal fruit is a big part of breakfast.

Not a breakfast eater but you can manage to scarf down a sweet roll or something like that. Add fruit. Think about a donut sandwich --along with the jelly some sliced fresh fruit.

Sunday, November 14, 2010

pears, pecans and blue cheese quesadilla

Pears are in season and great on a whole wheat tortilla with blue cheese and chopped and toasted pecans. You can saute the pears in either oil or butter or if they are ripe enough neither is necessary. You could add chicken or whatever as well.

Tuesday, April 27, 2010

The list of what we can eat gets smaller and smaller

Well we've seen Food Inc and now the places and things we can eat gets smaller and smaller. This week there were big fat beautiful asparagus spears and beautiful escarole.

The escarole went into a pot of white beans -- of which the leftover were turned into a dip.

Refrigerator bingo pasta sauce was bok-choy, pear, and sweet potatoes in a sauce based on roasted red peppers.

Apple- cheese grilled sandwiches with a relish of green olives, green garlic and capers.

Thursday, April 22, 2010

The garabnzo bean and me

Garbanzo beans are one of the super foods and I have seen a number of recipes for a roasted, flavored bean as a snack.

Tried and not a fan. They look tempting but taste like flavored dust. The search for the healthy snack continues

Sunday, November 22, 2009

Seasonal waffles

One of the tastiest ways to eat more fruits and vegetables is to add them to waffles or pancake batter.

The spring waffle was full of nettles for fall, pumpkin waffles with caramelized apples.

Use your favorite waffle batter but adjust for extra liquid in whatever you are adding.

From Bella online a waffle tutorial.

Monday, October 19, 2009

Chickpeas all seasons eating

Pakoras made with seasonal vegetables , tomatoes, green beans, cauliflower, and onions. The chickpea is very versatile and if you only use it for hummus you are missing out.

Using chickpea flour is traditional for fritters in India. Chickpea flour can also be used as a general substitute for wheat flour.

Tuesday, October 6, 2009