Category Archives: Recipes

The right way to eat–easy, delicious, fast, and good for you!

cauliflowerThe best recipes for me are ones that are easy and quick to make, good for you, and delicious—my idea of “healthy fast food.”  So, when I find a new recipe that fits all of those categories, I have to share it with you. I first had this dish when I visited my niece, Sarah, in Oregon last August.  It was absolutely delicious but I forgot all about it once I got home.  Fortunately, Sarah gave me a cookbook  over the holidays (Gwyneth Paltrow’s, It’s All Good) and the recipe was in there.  I’ve changed it only slightly. I’ll give you my version. By the way, despite some of the negative press that Gwyneth got about this cookbook, the recipes are often quite simple, very appealing, it reads easily, and has lots of gorgeous pictures of food—my idea of a good cook book.

Roasted Cauliflower and Chick Peas

14 oz. can of chickpeas, rinsed and drained
1 head of cauliflower, cut into bite sized pieces
Green olives (pitted) – approximately 3/4 cup (depending on how much you like them)
Extra virgin olive oil
Sea Salt
1 Tb.  Dijon mustard
1 Tb. seeded mustard
1 Tb. white wine vinegar
Freshly ground black pepper
¼ cup Italian parsley

Preheat the oven to 400 degrees.

Toss the chickpeas, cauliflower, and green olives together in a large roasting pan with 3 Tb. of olive oil and a pinch of salt.  Roast, stirring occasionally, until the vegetables are beginning to turn brown and the cauliflower is soft.  (about 30 minutes)

Dressing: Meanwhile whisk together the mustards, vinegar, and ¼ cup olive oil with a big pinch of salt and a few healthy grinds of black pepper.  After the chickpeas and cauliflower are done roasting, take them out of the oven and toss them with the dressing and the parsley.  Serve warm or at room temperature.

I served the dish with some heirloom tomatoes and this made a nice meal.  Don’t forget, you can roast almost any vegetable in a little olive oil and salt and it comes out delicious! Be adventurous and make your own version of this basic recipe.

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Healthy Fast Food Couldn’t Be Any Easier – Rossy’s Summer Vegetable Mix

This is the week in my mindful eating class where I suggest that people eat food that honors their taste buds, their body, and the environment.  What does that mean?   To me, it means eating food that puts a smile on my face and food that is local, organic, and seasonal as much as possible.

I went to the farmers’ market on Sunday for lots of vegetables because my body was really craving them.  I had eaten a lot of meat for a few days, and I could tell that my body was feeling heavy and operating on less energy than usual.

Monday when I came home from work I just started throwing things together.  Let’s call it the Rossy’s Summer  Vegetable Mix and  let’s call it “delicious.” photo (5)

Cut up the following:

Garlic (I use a lot, so gauge by your taste preference)
Zucchini (yellow and green for extra color)
Tomatoes
Kale

Saute the above ingredients in proportions that you prefer in olive oil.  Add salt and pepper to taste.

Add one can of organic beans, drained and rinsed (I used pinto beans, but you can use anything you like).

After it was all heated, I added some fresh basil and pine nuts and let it cook for just a minute then topped it all  with grated parmesiano reggiano (the best I can buy because I can really tell the difference in taste).

In way less than 30 minutes you can have a delicious meal and, if you live alone like I do, you have supper for the next day as well.

The secret to the taste in this dish is the freshness of the ingredients—mostly straight from a farm nearby.  This is the time of year when you can throw almost any fresh produce together and it will taste good.  Try a combination that sounds good to you.  You can also throw it over rice or some pasta for a heartier meal.

Enjoy!

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Excited About Food!

To stay excited about eating, I save up my pennies and go out to eat once in a while in places that know how to make really good food.  It helps me remember to be a more creative cook, and it helps me remember how incredible food can taste from the hands of a really good chef. Friday I took a trip to Kansas City with a friend for a birthday celebration. We went to a good vegetarian restaurant on The Plaza called Eden Alley, to the Nelson Atkins Museum for the Frida Kahlo exhibit,  and then to a nice restaurant afterward.

photo (2)At Eden Alley I had gazpacho and I remembered how fresh and wonderful a gazpacho tastes in the summer.  So, I went to the farmers market this morning and picked up the ingredients I didn’t already have at home and made a gazpacho for lunch.  I didn’t look up a recipe but just used what I thought would be great and what I had handy.  I chopped up cucumbers, zucchini, tomatoes, onion, and garlic. I squeezed the juice of a lemon over it and cut up some basil to throw in as well.  I put a good splash of olive oil on it and some sea salt and pepper and I was done. I also put some chunks of goat cheese on top when I served it.  This would qualify as one of my “healthy fast food” recipes.  It tasted great; wasn’t expensive; didn’t take long to make; was great for my body; and had local, organic, seasonal ingredients!

At dinner I had ordered smoked duck empanadas on black beans and avocado.  The first bite was so filled with flavor I actually had to stop and warn my friend phototo really pay attention or he might miss how wonderful the food was.  Well, he didn’t miss it.  He actually had tears in his eyes over how good his lamb tasted.  He is more sensitive than most men, but it was really amazing.  For dessert, we ordered the German chocolate cake.  OMG! That’s all I can say.  The last bite was as good as the first and I savored every one.

I know that every meal can’t be a gourmet event, but perking up your taste buds once in a while can help re-inspire your delight in food.  Find a new restaurant to try, buy a new type of  food to cook, or get out some of those old favorite recipes that you love.  I was also reminded that when food is really good you don’t need a lot of it to satisfy you.  That’s good for your taste buds and your waist line.

Enjoy!

 

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Cooking with Martha – A Spring Green Garden Lunch!

photo (19)I recently had the good fortune of spending a Saturday morning cooking lunch with my good friend and fabulous chef, Martha.  I’d asked her if she would cook up something with me once a month that I could share with my readers.  So this is my first “Cooking with Martha” blog and I hope there will be many more to come—both for you and for me.  I get to eat great food and hopefully you will be inspired to cook something different and tasty in the near future.

Martha, of course, doesn’t cook from one recipe but combines a number of different ones and adds her own little twist on them depending on her mood and what the local farmer’s market has in store for her each week.  The dishes we prepared were: Asparagus Braised with Peas, Mushrooms, and Spring Onion; Carrots cooked in butter; and Polenta with grated Parmesan Cheese.  What a feast!

You don’t have to make them all together, although it was quite a nice meal.  Think about how you can use polenta more, how you can throw in some sautéed carrots for an extra vegetable at any meal, or cook together a bunch of vegetables for a beautiful presentation and tasty meal of what’s fresh and in season.

Here are the recipes.

photo (21)Asparagus Braised with Peas, Mushrooms, and Spring Onion
1 pound asparagus (snap off the hard part at the bottom and and slice into lengths about 1”)
2 pounds frozen peas or shelled fresh peas (can you also use edamame or any kind of cannellini or fava beans)
3 Tb. Unsalted butter
5 spring onions, or other small fresh onions, thinly sliced
1 head green garlic, thinly sliced (this is the new garlic that you can only get in the spring, so you can use regular garlic during other times of the year)
½ c. white wine or vegetable broth
Mushrooms (as many varieties as you’d like—we used shitake, oyster, and cremini)
Sea salt and freshly ground pepper
A few basil leaves or chives, chopped

Prepare the asparagus and peas for cooking.  Melt 2 TB. of butter  in a skillet.  Add onions and garlic and cook over medium heat until they are starting to soften.  Add the mushrooms, season with salt and pepper, and sauté a few minutes longer. You don’t want them to get very brown or crispy. Add the wine or vegetable broth and let it cook down a little. Add the asparagus and about ¾ cup water, and season with salt and pepper.  Simmer until the asparagus is almost tender (about 5-7 minutes, depending on thickness).  Add peas and cook until done (about 2 minutes).  Taste and add salt and pepper if needed. Add the last TB. of butter and remove from heat.  Add the basil or chives and serve over polenta or pasta.

photo (16)Carrots cooked in Butter
Cut up your carrots, sprinkle with salt to taste, and cook slowly in butter in a skillet until tender. They might get a little golden but should not brown. If they are starting to brown before they get tender, add a couple of tablespoons of water to help them steam a little. Add chives on top. VERY EASY!

photo (13)Polenta with Parmesan Cheese
If you buy a package of corn grits (polenta), here are the instructions: Use 4 cups of water to 1 cup polenta. Bring water to a boil in a deep saucepan, then pour polenta in slowly. Stir vigorously for a couple of minutes with a whisk to make sure there are no lumps. Then cook over very low heat for about 30-40 minutes, stirring every few minutes with a spoon. However, I was informed by Martha that you should only stir the polenta in one direction (this is what she learned from great Italian cooks a couple of summers ago). Do not let the polenta splatter as it is very hot and can burn you. You will know the polenta is done when it begins to pull away from the sides of the pan when you stir it. After you cook the polenta you can stir in as much grated parmesan cheese as you’d like.  Yum!!! And also VERY EASY! Note: An even easier way is to buy instant polenta and follow package directions. This will only take a few minutes to prepare.

Let me know if you try any of these recipes by commenting below!

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Cook Outside the Box

Cook outside the box.Last week I received a Change.org petition to ask Kraft to stop using dangerous food dyes in our mac & cheese.  Apparently Kraft does not use Yellow 5 and Yellow 6 in the mac & cheese they sell in other countries, including the UK, because of consumer outcry.  I signed the petition and you can too at http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese.  There is also an interesting video you can watch by the organizers of the petition.  According to their test, the UK version and US version look and taste the same, so why do we need dyes?   You might also want to educate yourself about the reasons food dyes aren’t good for you.  Reasons like “hyperactivity in children.”  You definitely don’t need that.  And, they may be contaminated with known carcinogens (a.k.a. an agent directly involved in causing cancer).

Instead of waiting on Kraft to change their product, you can make your own mac & cheese at home.  Yes, you can cook outside the box!  I did on Sunday and thought I’d blog you my results.  As you can see from the picture, it looks great!  I served it up with a spinach salad and a grilled organic chicken sausage.

Here’s the recipe, slightly changed from the one I found on Pioneer Woman’s website called Spicy Macaroni and Cheese.  The whole meal took me 45 minutes to prepare—a little longer than my desired 30 minute meals, but worth the effort.  You can even leave out all of the extras like red onion, bell pepper, jalapeno, garlic, and chilies for the kiddos if you want and it would take less time to make. Continue reading

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Let’s talk kale!

Every time I mention kale to my mother she groans and rolls her eyes saying “I don’t like kale.”  Talk about a role reversal. I tell her (like a mother would), “I just don’t think you’ve given it a chance or had it prepared the right way.”  Personally, I’ve just learned how to massage my kale and it has made kale easy, quick, and delicious.

Of course, every time I’ve told people I’ve been massaging my kale they look at me like I’m crazy, except my niece in Oregon who is the one who actually inspired me to do this. She credits me with inspiring her to explore the world of good food many years ago.  Now she’s returning the favor and turning me on to her favorite ways of making things.  She and her husband have the flair for the creative when it comes to cooking.  You wouldn’t believe the number of vegetables they can put in a blender and get their kids to eat! Continue reading

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The metabolism of gratitude

For a few months now, every Monday night I have been getting together with a couple of girlfriends to have dinner.  We meet at one of our houses and everybody brings something to share.  It is a wonderful way to cut down on how much cooking one person has to do, you get a fabulous meal, and share great company.  Before the meal this week I read an excerpt from A Grateful Heart: Daily Blessings for the Evening Meal from Buddha to the Beatles with Bookmark” by M. J. Ryan.  This is not something I normally do with others and my friends were so moved at the reading that we stopped and talked about the idea expressed before beginning to eat.  This book has brought back the beauty of stopping to give thanks before eating (something we always did when I was a child) and to reflect on what has heart and meaning.  I encourage you to notice what happens if you pause before eating, even when you’re alone, and remember how much there is to be grateful for.   The slowing down will help your metabolism kick in even before you eat.  I call it the “metabolism of gratitude.” 

By the way, an omelette, green salad, and potato salad make a superb summer dinner.  The omelette had shitake mushrooms, goat cheese, zuchinni, swiss chard, garlic, and onion.  The green salad had tomatoes, zucchini, pumpkin seeds, and avacodo.  My friend brought the potato salad so I don’t know all of the ingredients.  However, everything was from a local garden or business and tasted like heaven.

An excerpt from A Grateful Heart: Continue reading

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Sustainable Eating: Better for your Health, your Environment, and your World

I’ve mentioned the benefits of local eating in previous posts, such as by gardening and by frequenting the Farmer’s Market. Now I want to explain how seasonal eating relates to this idea, and why we should consider the sustainable alternative to the industrial food industry.

Eating sustainably includes eating locally because it’s a great way to support individual communities.  It connects communities to the source of their food, provides local farmers with financial support, and eliminates the need to truck in food from all over the country, or even from all over the world! This is where seasonal eating comes into play. Continue reading

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Having a peak experience with food!

This week in my Eat for Life class I asked people to explore the world of food in order to so have more pleasure in their eating experiences.   You know how you can get in a rut with food–eating the same thing for breakfast, lunch, dinner day in and day out.  This week I implored them to really find out how much pleasure food can bring.   Try some new food.  Try a new restaurant.  Try a new recipe. Set the table with placemats, real napkins, flowers, candles, etc.  Do anything to shake it up a bit.

For myself, as luck would have it, the summer farmers’ market just opened up last Saturday and the Troutdale Farm folks were there with their unbelievably luscious fresh trout.  I invited a friend over and I grilled trout on the grill (only takes 6 minutes).  I grilled asparagus in the broiler (only takes 3 minutes).  And, I prepared a salad with fresh spinach and mixed greens (that I got from the market) along with avocado, tomatoes, carrots, red pepper, and pecans (topped with my favorite homemade salad dressing).  So first of all, we are talking about a QUICK meal and not expensive.  I bought four pieces of trout (skinned and filleted) for only $11 and change.  We only ate two pieces so I still had more left over for the next day.  QUICK and INEXPENSIVE but INCREDIBLY DELICIOUS and my dinner guest was duly impressed.  Not with me, necessarily, but with the quality of the food and the taste.  I had commented on how everything was bursting with flavor and he said, “except the carrots.”  This person has pretty refined taste buds and could tell that the carrots were a little old.  (Kind of embarrassing for me, but that’s okay).   I thought it was amazing that he noticed.  Talk about a mindful eater!

Anyway, I waited a little while to let our food settle and I remembered I had the most delicious chocolate in the world sitting in my kitchen.  I had ordered it for Valentine’s Day to give to all my favorite people and I still had some left over.  I pulled it out and offered it to my friend.  The expression on his face was priceless. He was almost moved to tears and described it as a  “peak experience.”  I almost fell over in my chair laughing.  What a pleasure to give someone else that kind of delight in food.

So the two things that you might be asking are:  (1) what is your favorite homemade salad dressing? and (2) what is the name of that chocolate?

Here you go:

(1) Favorite Homemade Salad Dressing

3 Tb. Orange juice, 2 Tb. Balsamic Vinaigrette, 2 Tb. Olive Oil, 1 clove pressed garlic, salt, pepper, and other herbs to your taste (I often use basil or herbs de Provence)

(2) The “Chocolate” – Olive Oil and Sea Salt Chocolate Bar by Poco Dolce, handmade artisan chocolates from San Francisco.  You can order it online.  Seriously—it is a “peak experience.” http://www.pocodolce.com

Come to think of it, I think there is just a little bit left in that chocolate bar and I’m going togo  mindfully savor it right now.

Go out and have your own “peak experience” with food!

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Soggy burger and fries vs. warm winter squash with your favorite filling ?

Let me just say that I don’t eat at Burger King or any other fast food restaurant to begin with, so I would definitely not order Burger King for home delivery.   However, if you live in the Washington, D.C. area  you can now call in your order if you live within a 10 minute drive from a store.   Soggy burger and fries direct to your home within 30 minutes of the time a phone or online order is received.  Well, that isn’t how they are advertising it, but one can only imagine.   In that same 30 minute period, you could prepare a delicious, healthy meal on your own.  Here’s my latest creation that was easy and fast to make, not expensive, tasty and delicious, good for you, and with at least one local and seasonal ingredient (meeting my criteria for “healthy fast food”). 

The recipe starts with squash, a local ingredient that I bought at the winter farmers’ market.  Continue reading

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