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Because I have a cabbage and noodle recipe on this blog, I thought I should include my homemade egg noodle recipe. Even though I am currently following a vegan diet, I would still make these with eggs. Maybe I am a flexitarian. The problem with being a cook and having a feeling for food chemistry … Continue reading
This recipe is the result of morphing and adjusting about 4-5 salsa recipes. I change it slightly from time to time, depending on the veggies my garden produces. This year I am using 3 kinds of heirloom tomatoes ranging in color from bright red to dark purplish. I also added a bright golden variety. You … Continue reading
Kudos to Alex B. for passing the bones of this recipe on to me. This ice cream has no cream even though it is creamy like DQ soft serve ice milk. It is almost pure fruit. Serves about 2 people. Banana Ice Cream (Vegan) 2 bananas (optional) 1/2 to 2/3 cup other fruit like mango, blueberries, or … Continue reading
This is my guacamole recipe, the result of years of tampering. It is very easy to make and fast–about 10 minutes. Avocados, the main ingredient is nutrient dense (e.g., vitamin K and E, folate, potassium, lutein, etc.) and high in calories. Although generally used in Mexican foods, guacamole can also make a tasty sandwich if … Continue reading
Quinoa, an ancient grain, is high in protein, low in fat, and gluten-free. I find its texture very appealing. This pilaf recipe originally appeared in the cook book, High Flavor, Low Fat Vegetarian Cooking (1995) by Steven Raichlan. I have adjusted the spices, added the hot sauce and cilantro, and increased both the olive oil and … Continue reading
One of today’s most versatile prepared foods must be hummus. It can be used as a dip,potato topping, a sandwich or canape spread, panini filling, and pizza topping to name a few. The recipe below is a very basic one that can be more textured and complex with the addition of finely chopped veggies like onion, cucumber, cilantro, … Continue reading
This recipe comes from an old cookbook from my collection: The United States Regional Cookbook, originally published in 1939. The rhubarb jam recipe is found in the Pennsylvania Dutch chapter. I have been using this recipe since the 70s, and have added a pinch of cinnamon–that’s all–to soften the sharpness of the rhubarb and citrus. … Continue reading
The challenge with turkey meatballs is that turkey has little fat, moisture, or taste. After more than one gigantic failure that resulted in something tasting like sawdust, and after modifying an Internet recipe, I succeeded in creating a moist flavorful meatball that I prefer to beef. Serve with a fresh spinach salad to round out taste and color … Continue reading
I love, love, love sole. It is white, light, and has a unique flavor that no other fish has. I have served sole to people who claim that they really didn’t care for fish before they tried the sole. This quick and low-fat dish doesn’t skimp on flavor. From start to finish takes less than … Continue reading
Although this works well as a side dish for meat, I prefer the pilaf as a main component in a vegetarian meal, paired with vegetable kabobs, sweet potatoes, or squash. Add a dollop of raita, and you have meatless meal with a balance of savory and sweet, soft and crisp textures. Here’s a link to my raita recipe: https://cookeryandrhetoric.com/2012/01/14/poached-salmon-steaks-provencal-with-raita/ This dish comes … Continue reading
Cookery & Rhetoric 