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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
Buttermilk Oatmeal Pancakes (can be gluten-free) I started making this recipe in the late 70’s. Dan was crazy about buttermilk (I wasn’t), and because we always had some in the fridge, I decided to make buttermilk pancakes. Although the original recipe called for regular flour, I’ve substituted brown or white rice flour with good results. … Continue reading
This is a healthy, fast, and easy-to-make side dish. It is also my favorite dish to serve with a porketta roast or potato sausage. It also makes a good vegetarian complement to quinoa dishes or a veggie burger. Goes especially well with cold applesauce. The recipe originally came from a telelphone company Pioneers cookbook, but I’ve tampered with … Continue reading
In the 70’s, I worked in a bookstore/music store/poster shop/head shop. As you might imagine, I used my store discount to buy a lot of stuff, including a cookbook titled, Naturally Great Foods Cookbook by Nancy Albright. The oatmeal cookie recipe is unusual in that it doesn’t use leavening and uses wheat germ instead of … Continue reading
Cookery & Rhetoric 