Feeds:
Posts
Comments

Archive for the ‘global safe eats’ Category

Now, I’ve always been a potato salad hater.  Maybe it is that fluorescent yellow color pressing up against the sides of the grocery store containers.  Maybe it is the thunking sound on your paper plate when a big scoop is ladled on, threatening to unseat your hot dog.    It may just be all that mayonnaise [...]

Read Full Post »

Another recipe inspired by Lynne Rossetto Kasper, the queen of roasting.   Despite the long-ish list of ingredients, this comes together quickly.  It is visually stunning when served straight from the oven in its baking dish.   The vegetables meld together during roasting to create a chunky, yet meltingly soft sauce that is wonderful served over rotini [...]

Read Full Post »

Brilliantly orange and velvety smooth, tart and sweet with a hint of smoky spice, this is a stunning soup.  Try it for your next dinner party. 2 teaspoons canola oil  1 yellow onion, roughly chopped 4 – 5 cloves of garlic, peeled and crushed 1 quart safe chicken or vegetable broth 3 sweet potatoes, peeled and [...]

Read Full Post »

This is a great batch cooking recipe.  It makes a big pot of soup, and freezes beautifully.   8 cups dried chickpeas 2 tablespoons olive oil 2 large onions, chopped 8 cloves of garlic, minced 1 teaspoon red pepper flakes 2 or 3 4-inch stems of fresh rosemary 2 teaspoons salt (or to taste) 2 bunches flat-leaf kale, [...]

Read Full Post »

  I brought this along to the school picnic this fall and came home with an empty bowl.  (Part of that may be due to the fact that I couldn’t stop eating it.)     Taco Salad 1 5-oz clamshell mixed baby greens 1 cup pinto beans, drained and rinsed 2 carrots, diced 1 medium red pepper, chopped [...]

Read Full Post »

This is my low-fat version of the classic dish which I can’t even read about without getting that Billy Joel song stuck in my head.   Spooned over polenta, it makes a comforting autumn meal. 2 tablespoons olive oil    1 medium onion, diced 3 chicken breast halves, each cut in half 2 garlic cloves, minced 2 carrots, [...]

Read Full Post »

Melon Ice

1 cantaloupe juice of 1/2 lemon 1/4 – 1/3 cup honey, depending on sweetness of melon 1/2 cup rice milk Cut open melon.  Scrape out seeds and scoop out flesh.   Place all ingredients in a blender and blend until smooth.  Pour into Popsicle molds and freeze until solid, about 5 hours.   (If you don’t have [...]

Read Full Post »

This is my improvisation of Sally Schneider’s improvisation of Paula Wolfert’s recipe.  Phew.   The lamb roasts slowly for seven hours, making it a perfect holiday meal, because you can prep it in the morning and then forget about it until dinner time ans spend time with your guests. My version is alcohol-free, and therefore lower in histamine than [...]

Read Full Post »

Our local pizzeria, Aver’s Pizza, makes an unusual and addicting Cuban Black Bean Pizza.  This is my allergy-friendly version, which captures the tanginess of the cilantro and lime.   1 recipe Kamut Flour Pizza Dough, divided into 2 pizza crusts 1 recipe Cilantro-Lime Pesto ½ red onion, thinly sliced into half moons 1 red pepper, [...]

Read Full Post »

This recipe will convert even the staunchest meat-and-cheese lover to vegan pizza.  When cut into small pieces, it makes an elegant appetizer to serve with drinks.  1 recipe Kamut Flour Pizza Dough 1 recipe Caramelized Onions White Bean Topping 1 15-ounce can navy or cannellini beans 1 tablespoon olive oil 1 garlic clove, coarsely chopped 1 [...]

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.