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Sara

Sara and me

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Best book I’ve read recently. Not new. Called Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape. I stayed up all hours to keep reading. The book was written from the many journals and writing compiled by her children. Her name: Mary Ingles. And it chronicles her 1000-mile trek in treacherous weather and over uncharted ground. What an amazing woman, and what a story.

Alan Hlad has written quite a novel. From true life. The Long Flight Home. It tells the story based on family history, of the homing pigeons that were used in Britain during WWII that flew back and forth across the English Channel into German-occupied France. It’s a heartwarming story. Heart-wrenching sometimes. War is an awful thing no matter which side you’re on when it comes to how it affects everyday people. You’ll learn a lot about pigeons, but also about love. Great read.

Riveted to Katie Munnick’s novel The Heart Beats in Secret. It begins in Scotland in 1940. A woman, a single mother. A journey across the sea. Then her daughter’s story, and finally the granddaughter’s story, when she inherits her grandmother’s old cottage back in Scotland. Plenty of mother-daughter dysfunction. But it comes right in the end.

Sarah Vallance has written a book about her devastating brain injury. Prognosis: A Memoir of My Brain. What a story. What a saga of her recovery. And how she did it. An open wide sharing of her angst, her anger, her journey. Well worth reading. If you have anyone who has suffered a brain injury, it would be wise reading.

Just love all of Amy Harmon’s books. This one is no exception. Where the Lost Wander: A Novel. A pioneer story of a young woman made a widow on the trail to the west. 1850s. As it was in life, tragedies occur. But there is caring and love too. Loved it.

Read Her Mother’s Hope: Marta’s Legacy Series Book 1 (A Gripping Historical Christian Fiction Family Saga from the 1900s to the 1950s) (Marta’s Legacy) by Francine Rivers. After leaving her childhood home of Switzerland, young Marta Schneider dreams of one day owning a boardinghouse, until marriage and motherhood change her ambitions. Determined to give her family a better life, she vows to raise strong children. But her tough love is often misunderstood, especially by her oldest daughter, Hildemara Rose, creating repercussions that will echo for generations.

Esther Freud’s book The Sea House: A Novel is about a small village on England’s southern coast.  The book is about love found, love lost, love sometimes found again, sometimes not. About how fleeting it can be or seem.

Amor Towles’ book, Rules of Civility: A Novel was quite a read. It’s NYC, 1937. Twenty-five-year-old Katey Kontent [Kon-TENT she iterates to many] is in a Greenwich Village jazz bar when a handsome banker, happens to sit down at the neighboring table. This chance encounter and its startling consequences propel Katey on a year-long journey into the upper echelons of New York society.

Wesley the Owl: The Remarkable Love Story of an Owl and His Girl by Stacey O’Brien. What an adorable book. True story about Stacey’s 20 years with a feisty but lovable barn owl.

Loved The Wedding Officer: A Novel by Anthony Capella. It takes place in the middle of WWII in Naples. A young British officer, Captain James Gould, is sent to Naples to wade through the zilions of applications from soldiers to marry local Italian women (and presumably take them back to England when the war ends).

Reading behind Bars: A True Story of Literature, Law, and Life as a Prison Librarian by Jill Grunenwald. So interesting. Jill is  young, with a newly minted degree in library science at a time when the economy was very slow. She accepts a position in a minimum security prison in Ohio.

The Walls of Lucca by Steve Physioc. A novel that takes place in between WWI and II about a weary Italian soldier.

The Hired Man by Aminatta Forna. A novel about Croatia in the aftermath of their more recent wars.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

Having read all of Kristin Hannah’s books, I knew I’d read her latest too: Between Sisters: A Novel.  Two sisters, raised by the same mother but different fathers. At a young age a rift occurs and the sisters go their own way.

Just finished Matt McCarthy’s book The Real Doctor Will See You Shortly: A Physician’s First Year. It tells the true life story of his first year as an intern at a New York hospital.

Also read Karen Harper’s book The Royal Nanny: A Novel. The time frame is 1890s onward, at Sandringham, when Charlotte Bill (a real person) was hired by the Duke and Duchess of York, to care for their children.

Also read Roger Swindell’s Mendelevski’s Box. It’s an historical novel about the aftermath of WWII in impoverished Amsterdam.

Also read a very quirky non-fiction book: The Perfect Gentleman: The remarkable life of Dr. James Miranda Barry by June Rose. This is a biography about a person who lived in the mid-1800s. He was a surgeon; graduated from Edinburgh Medical School at the age of 14. Joined the British Army as a medical officer then sent off to South Africa and many other tropical outposts during his career.

The Winter Sea by Susanna Kearsley. The premise of this book is different . . . a woman writer goes to Scotland to connect with her distant heritage.

Another great read, The Island of Sea Women: A Novel by Lisa See. It’s about Jeju Island off the coast of Korea where the island as a whole is matriarchal because the women were trained from a young age to deep dive, free dive, for mollusks. These women were the breadwinners. Husbands stayed home and cared for the babies. The island is real. The history is real.

Radio Girls by Sarah-Jane Stratford. A novel about the early days of radio in London.

A Well-Behaved Woman: A Novel of the Vanderbilts by Therese Anne Fowler. This book is a novel, but based on the life of Alva Smith Vanderbilt (Belmont). Her family was nearly destitute (and faking it) when a marriage was proposed for her with William Vanderbilt.  You see the inner life of Alva – her day to day busy work, charity work, visiting for afternoon tea, the undercurrent of society’s morals.

Also read In Falling Snow: A Novel, by Mary-Rose McColl. From amazon: Iris, a young Australian nurse, travels to France during World War I to bring home her fifteen-year-old brother, who ran away to enlist. 

Also couldn’t put down The Secret Wife by Gill Paul. A long story that begins in war-torn Russia. Cavalry officer Dmitri falls head over heels in love with one of the daughters of Tzar Nicholas.

Uncommon Woman. A book about Colonial America, but really the western frontier at that time, which is in western Pennsylvania.

One of my book clubs had us read Louise Penny’s novel, A Rule Against Murder (Chief Inspector Gamache Novel). The book takes place at a lovely inn in Canada and Chief Inspector Gamache (he is quite a character – along with his wife – are vacationing there) when a murder occurs.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation.

Running Blind (Jack Reacher) by Lee Child. A Jack Reacher mystery. From amazon: Across the country, women are being murdered, victims of a disciplined and clever killer who leaves no trace evidence, no fatal wounds, no signs of struggle, and no clues to an apparent motive. They are, truly, perfect crimes. Until Jack Reacher gets in the middle of it. A page turner, as are all of the Jack Reacher stories.

Say Goodbye for Now by Catherine Ryan Hyde. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Summer at Tiffany by Marjorie Hart. A sweet book, true story, of the author and her friend, during one summer in the midst of their college years, going by train to NYC and ultimately getting a job of Tiffany’s.  Cute read.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? If I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? Raymond, a youngster, an older teenager, who  lacks self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. Sweet story.

Magic Hour: A Novel

Excellent Women

Pachinko (National Book Award Finalist) by Min Jin Lee

An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones.

Recently finished Sally Field’s memoir (autobiography) called In Pieces.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.  From Amazon’s description: August Shroeder, a burned-out teacher, has been sober since his nineteen-year-old son died. Every year he’s spent the summer on the road, but making it to Yellowstone this year means everything. The plan had been to travel there with his son, but now August is making the trip with Philip’s ashes instead. An unexpected twist of fate lands August with two extra passengers for his journey, two half-orphans with nowhere else to go. What none of them could have known was how transformative both the trip—and the bonds that develop between them—would prove, driving each to create a new destiny together. Have a tissue handy at the end. It’s such a charming, sweet story. You’ll fall in love with the young boys, and fall in love with them again 10 years later.

The Last Letter from Your Lover: A Novel by JoJo Moyes.

Mark of the Lion : A Voice in the Wind, An Echo in the Darkness, As Sure As the Dawn (Vol 1-3) by Francine Rivers.

Flight of the Sparrow: A Novel of Early America

Answer As a Man

Celeste Ng Little Fires Everywhere.

The Rent Collector by Camron Wright.

C.J. Box’s book The Disappeared (A Joe Pickett Novel).

Everything I Never Told You by Celeste Ng.

The Boston Girl: A Novel by Anita Diamant.

Redeeming Love by Francine Rivers.

The Tuscan Child by Rhys Bowen.

Leaving Blythe River: A Novel by Catherine Ryan Hyde.

The Girl with Seven Names by Hyanseo Lee.

The Sandcastle Girls by Chris Bohjalian.

The Good Widow: A Novel by Lisa Steinke.

The Girl Who Wrote in Silk by Kelli Estes.

How It All Began: A Novel by Penelope Lively.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Appetizers, Veggies/sides, on July 3rd, 2020.

asparagus_appetizer_secret_sauce

Most likely you’re going to laugh. Secret sauce? Eh-what?

Making this appetizer is so very simple – other than having to cook the asparagus to just that right al-dente bite. You don’t want limp asparagus. You want them barely cooked through, but not so they’d totally fall over in a stand-up container. Part of the fun of this is using some kind of fun vertical container. If I had a glass cylinder that wasn’t too tall, I’d use that, just so you can see the asparagus full length.

It’s been decades since I first read or heard about this method of offering asparagus as an appetizer. To tell you the truth, I don’t remember where I got it. It could have been at a Weight Watcher’s meeting. It might have been from some old-old cookbook. It might have been at a cooking class. I didn’t even have a recipe written up for this – like a real, honest to goodness recipe to follow. I had to write one for this post. Asparagus, some salt, water, and then the secret ingredient. And a tad of sesame seeds as a garnish.

First, you just have to steam or simmer the trimmed asparagus in salted water until they’re just barely tender. Sorry, I’m repeating myself here. It’s important you not overcook them, so they stand up. Drain them and let them dry. If you’re in a hurry, put them out on paper towels or a tea towel and gently dry them off. I prefer these cool or cold, but that’s up to you.

Then, ta-da, you merely roll them in some seasoned rice wine vinegar and sprinkle them with the sesame seeds. That’s it. You DO NOT make this ahead (the acid in the rice wine vinegar will make the asparagus turn an insipid canned-asparagus-color). Not good. So JUST before you’re ready to serve them, you put them in a flat dish or flat bowl, sprinkle a bit of the seasoned rice wine vinegar over them, roll them around with your fingers. If I’m feeling adventurous, I also sprinkle toasted secret_sauce_rice_wine_vinegarsesame seeds around the top of the asparagus, picking up a bunch in my hand. Then stand them up in your chosen vertical vessel. Coffee mugs are just about the right height. I took this to my a family dinner a week or so ago. They were gone in a flash. Even my grandson Vaughan, who professes to not like asparagus very much, had a bunch.

I forgot to take the sesame seeds when I served them last time, so you can’t see them sticking to the tops. I’m making them again today, so am going to put out the sesame seeds – so I don’t forget!

What’s GOOD: so easy and extremely low calorie. Nice for a picnic although do take a wet paper towel to wipe off your fingers after you’ve used the vinegar. The vinegar has some sugar in it (that makes it “seasoned”) so it’ll make your fingers sticky. I guarantee you, they’ll be a hit. One of the fun things is serving this in a vertical container.

What’s NOT: only that you have to do the seasoning (finger-rolling in the vinegar) at the last minute, but truly it’ll take you less than one minute to do it.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Asparagus Appetizer with Secret Sauce

Recipe By: Can’t remember; I’ve been making these for 40+ years
Serving Size: 6

1 pound asparagus — not too thin, not too thick
salted water to cook the asparagus
1 tablespoon seasoned rice wine vinegar
1/2 teaspoon sesame seeds — toasted, garnish

NOTE: This is meant as an appetizer, but it can also be served as a side dish.
1. Trim asparagus of woody stems. You do not want them to be all the same length.
2. Using a wide saucepan, bring a cup or so of water to a simmer (just enough to cover the asparagus), add some salt to taste, then add the asparagus. Bring the water back to a simmer again, watching it carefully and cook for 3-5 minutes, until the asparagus is just barely al-dente, stirring and rolling the asparagus around so all the stalks are under the water line. Do not overcook them. They need to be firm enough they’ll stand up in a mug or tall container.
3. Remove asparagus and cool, then blot dry with paper towels or tea towel. Chill if you have the time.
4. Into a shallow dish place the asparagus and sprinkle the rice wine vinegar over the top, drizzling back and forth. Using your fingers, roll the asparagus so all of them have been in contact with the vinegar. DO NOT make this ahead as the asparagus will turn yellow. Holding the asparagus in one hand, gently sprinkle the sesame seeds on the tops of the asparagus, as you turn the asparagus around. Stand the asparagus into a vertical container (coffee mug or similar shape) and serve immediately. If you’re not sure you’ll eat all the asparagus it’s wise to season some of it, serve, then if you need more you can always add more to the vinegar and serve more of them.
Per Serving: 21 Calories; trace Fat (7.8% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 89mg Sodium; 1g Total Sugars; 0mcg Vitamin D; 21mg Calcium; 2mg Iron; 154mg Potassium; 41mg Phosphorus.

Posted in Veggies/sides, on May 5th, 2020.

roasted_sw_potatoes_parm

Why is it we never think to pair Parm with sweet potatoes?

Is it because sweet potatoes are sweet that we think they don’t pair well with something umami and savory as Parm? I don’t know – but this combo is really fabulous. It’s weeks since we celebrated (albeit at home) Easter – that was my Easter dinner plate. A little bit of ham, fresh green beans and garlic and these potatoes. My plan had been to eat half of the potatoes and save the remainder for another meal. The ham wasn’t very good – it had been in my frig altogether too long. It wasn’t spoiled, but it didn’t taste good, either. I had two bites and tossed the rest. So that left me with green beans (devoured) and sweet potatoes (also gone in a flash).

While I was eating my dinner I zoom-ed with my family who live about 40 miles away, so we were sort of enjoying our Easter dinners together. In between bites of food we visited.

Usually I buy the yellow fleshed sweet potatoes, not the orange. But beggars can’t be choosers when your neighbors are doing the grocery shopping. So orange was what I got! I peeled the one large sweet potato, cut it into cubes, tossed it with a bit of EVOO and melted butter, fresh garlic, Italian seasoning and the grated Parm. So very easy to do. Onto a parchment lined baking sheet it went, with a bit of salt and pepper and it roasted for at max about 20 minutes. Depends on how big you cut the cubes. My sweet potato was long and skinny, so I did smaller chunks. When I took it out of the oven, the sheet pan was bubbling hot. Such a sweet sound!

You could easily vary the flavors here – use all EVOO if you’d prefer. Use a different seasoning than Italian if that’s not your preference. You could also use less Parm if you’re trying to keep it more “light.”  I know I found this recipe online somewhere, but the source got lost in translation somewhere between the online recipe and my downloaded one.

What’s GOOD: sweet potato in any way shape or form is fine in my book. This one was super easy, delicious and oh, those little crispy bits that caramelized on the pan? Yum. Definitely a keeper recipe.

What’s NOT: nothing at all.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Roasted Sweet Potatoes Parmesan

Serving Size: 6

3 cups sweet potatoes — peeled, cubed 1″
1 tablespoon butter — melted
2 tablespoons olive oil
2 teaspoons minced garlic
1/4 cup Parmigiano-Reggiano cheese — grated
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning
Chopped parsley for garnish

1. Heat oven to 400°F. Prepare a cookie sheet by lining with tin foil or parchment paper. Very lightly spray the tin foil or parchment paper to prevent any sticking. It’s important to spray – the potatoes WILL stick.
2. Place cubed sweet potatoes into a bowl. Add in the remaining ingredients and stir together until all sweet potatoes are coated. Pour onto prepared cookie sheet and evenly spread out so potatoes are in a single layer.
3. Bake for 20-25 minutes (less if you cubed the potatoes smaller than 1″) stirring the potatoes at least twice during cook time so that all sides can get crispy and roasted.
4. Serve warm and garnish with fresh chopped parsley.
Per Serving: 129 Calories; 7g Fat (45.6% calories from fat); 1g Protein; 17g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 200mg Sodium.

Posted in Veggies/sides, on March 31st, 2020.

roasted_asparagus_dijon_thyme

Roasted asparagus with a butter Dijon sauce poured on top.

Asparagus is one of my very favorite vegetables. And they’re just coming into season about now, though the ones I’ve seen have been quite thin. I prefer them a bit more matured rather than pencil thin. So, this recipe, from a class with Phillis Carey, was so simple to make. The trimmed asparagus was tossed with some olive oil, salt and pepper and roasted at 450°F. That’s one HOT oven. These were done in 8 minutes. So, in the interim, you make the buttery sauce – with garlic, Dijon and thyme. Once the asparagus come out of the oven you pour it over and toss well. Finished. How easy is that?

The only suggestion is to make sure you spread the asparagus out in a single layer – no overlapping. They roast better that way. I love spearing an asparagus with my fork and munching it down to the base. I’ve been known to pick them up in my fingers too, butter and all, to munch them. Not according to Emily Post, for sure.

What’s GOOD: how easy these are to make – just get the ingredients for the sauce out before you put the asparagus in the oven. Delicious.

What’s NOT: not a thing.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Roasted Asparagus with Dijon and Thyme

Recipe By: From a cooking class with Phillis Carey, 2020
Serving Size: 4

1 pound asparagus — ends snapped off
4 teaspoons EVOO
salt and pepper to taste
2 tablespoons unsalted butter
2 small cloves garlic — minced
2 teaspoons Dijon mustard
1 teaspoon fresh thyme — chopped

1. Preheat oven to 450°F.
2. Toss asparagus with EVOO and sprinkle with salt and pepper. Arrange in a single layer on a baking sheet. Roast asparagus for 8 minutes, or until asparagus is just tender.
3. Meanwhile, melt butter in a small skillet over medium heat. Add garlic and stir for about 30 seconds, then whisk in mustard and thyme. Keep warm until ready to serve and toss over the hot, roasted asparagus.
Per Serving: 109 Calories; 10g Fat (82.4% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 34mg Sodium.

Posted in Veggies/sides, on March 12th, 2020.

indiv_potato_gratin

Goodness me, yummy deliciousness going on here – what’s there not to like about potatoes, cheese and cream?

A few weeks ago my friend Cherrie and I attended a class with Phillis Carey. She did a special menu aimed at Valentine’s Day. Beef wellingtons made individually (see in photo, top right) were demonstrated – I doubt I’ll ever make them. They were fabulous, but more work than I’d want to do. I’ll post the asparagus recipe in a few days.

These little gratins are relatively easy to make – you can even do them early in the day and keep refrigerated (unbaked) until about 30 minutes before baking. Yes, they’re rich. And cheesy. A mixture of Boursin herb/garlic cheese and cream compose the cream sauce – how easy is that? The potatoes need to be very thinly sliced (makes for quicker baking time) so don’t streamline on that part – or know it’ll take longer than 30-40 minutes to bake them until they are tender.

First you melt the cheese and cream together to make the cheesy sauce. The muffin tin or ramekin needs to be greased first. Potatoes are layered inside, half way, then cheese sprinkled on top, then more potatoes, with salt and pepper on both layers. Then more cheese, and the cream sauce poured over. Top with foil – dome it slightly so the foil doesn’t touch the cheese – and bake for 30-40 minutes, removing the foil half way through. Test them to make sure the potatoes are tender.

What’s GOOD: super comfort food. Rich. Altogether great taste. Can be made ahead the morning you need to serve them.

What’s NOT: only that it takes a little bit of time to make the layers, grate cheese, make the sauce, etc. Nothing hard, just a bit time consuming.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Individual Potato Gratins with Garlic-Herb Cheese

Recipe By: Adapted from a Phillis Carey cooking class recipe.
Serving Size: 4

nonstick spray
1/2 cup heavy cream
3 ounces Boursin cheese
2 medium russet potatoes — peeled, VERY thinly sliced
Salt and pepper to taste
1/2 cup Parmigiano-Reggiano cheese — or Romano, freshly grated

1. Preheat oven to 375°F.
2. Spray 4 muffin tins or ramekins with vegetable spray.
3. Heat heavy cream and Boursin cheese in small saucepan, stirring occasionally, over low heat until melted and mixture is smooth. Cool slightly.
4. Layer potato slices into muffin cups or ramekins, filling half way up sides. Season with salt and pepper and top with 1/2 tablespoon grated Parm in each one. Fill with remaining potatoes. Do not over-fill as it will spill during baking. Season again with salt and pepper and top with remaining cheese. Pour 2 tablespoons of cream mixture into each one.
5. Cover pan with foil, doming slightly so foil doesn’t touch the cheese. (Gratins may be made to this point early in the day, then refrigerated. Allow to sit out at room temp for 30 minutes before proceeding.) Bake gratins for 30-40 minutes, removing foil half way through baking time, to allow tops to brown. Test potatoes with sharp knife to make sure they’re tender. Invert onto warmed plate, then tip them back so the nice caramelized cheese is on top. Hearty eaters may want two of them.
Per Serving: 218 Calories; 20g Fat (80.5% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 157mg Sodium.

Posted in Gundry-friendly, lectin-free, Salads, Veggies/sides, on November 24th, 2019.

warm_brussels_sprout_salad_bacon_apples

Trust me on this one – so delicious. The Brussels sprouts are raw – it’s the bacon dressing that makes it kind of warm.

This was a stunner of a recipe at a recent class with Phillis Carey. She made a huge amount of it and I gobbled every bite on that plate. I have all the ingredients in my frig right now, to make it myself. The recipe came from Rachel Ray (from her magazine, I think).

Phillis cut up the apples in advance and kept them soaking in Sprite (or use water with some lemon juice) until she was ready to assemble. The pecans were toasted ahead also. The dressing she made at the moment – mostly because you start off with some bacon slices and you use the bacon fat + some EVOO (yes it needs it) to make a bacon vinaigrette. If you made the dressing ahead, the bacon at room temp would congeal and you’d have to heat it up anyway. So just keep the bacon grease in the pan once you’ve fried up the bacon pieces.

She told us that for this salad she uses her food processor to slice the Brussels sprouts – she likes them sliced at 3mm (one of the slicing disks that comes with a food processor) and she stands each trimmed B.S. in upright (several of them in the feed tube) and slices away. It takes just a minute or two to make enough for this entire salad. The Manchego cheese may be grated or in small slices/shaved. The recipe calls for Fuji apples, or Ambrosia. Phillis said she bought Ambrosia and mentioned that if you buy organic (sweet crisp style) you can leave on the peels.

What’s GOOD: this salad is stupendous. It will be my dinner tonight, and probably for a couple of nights to come. I won’t mix it up to keep it, however. Maybe the B.S. can be done ahead, the pecans too. The dressing except the bacon fat could be done ahead too.

What’s NOT: there are several steps to making this . . . would be a marvelous one to make or take to a Thanksgiving dinner, just saying .. .

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Brussels Sprouts Salad with Apples, Pecans and Manchego

Recipe By: Cooking class with Phillis Carey, Nov. 2019
Serving Size: 8

1 pound brussels sprouts — trimmed
3 Ambrosia apples — or other sweet, crisp apple
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
8 slices thick-cut bacon — cut into 1/2-inch pieces
1 large clove garlic — finely chopped
4 teaspoons dijon mustard
3 tablespoons red wine vinegar
Salt and pepper
3/4 cup pecan halves — toasted and chopped
3 ounces manchego cheese — shaved or grated

NOTE: Don’t not add the EVOO to the dressing – the salad needs it.
1. Using a food processor fitted with a slicing attachment (use the 3mm one if you have it), thinly slice the brussels sprouts by placing them into the feed tube stem end down (standing up like trees).
2. Core and coarsely chop the apples. In a bowl, toss the apples with 2 tablespoons lemon juice.
3. In a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the garlic to the remaining fat in the pan and cook, stirring, for 1 minute. Whisk in the mustard, remaining 2 tablespoons lemon juice and the vinegar; season to taste with salt and pepper.
4. In a large bowl, combine the brussels sprouts, apples, pecans and cheese. Toss with the bacon and warm vinaigrette. Make this salad just before serving as the bacon fat will congeal if left to sit – it needs to be served warm.
Per Serving: 139 Calories; 12g Fat (68.9% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 53mg Sodium.

Posted in Gundry-friendly, lectin-free, Veggies/sides, on November 23rd, 2019.

yellow_sw_potato_gratin_parm

Pure heaven. How could it not be pure heaven when there is so much heavy cream in it.

This is another recipe from a Phillis Carey class. And I’m telling you, these sweet potatoes are just to-die-for. And funny thing, on this anti-lectin diet I’m on, I can have  heavy cream and Parm AND sweet potatoes (because they’re a resistant starch). I ate every bite, and would have been happy to have seconds, but I didn’t.

This dish is very easy – truly it is. You can make it up ahead, sliced, layered, add the cream mixture, or wait until later. Either way is fine. If you’re going to transport this, I’d suggest waiting to add the liquid. Takes about an hour to bake in the oven. Feeds a lot – although if they’re anything like me, and seconds were available, it wouldn’t feed as many! On my notes I wrote “beyond fabulous.” Does that tell you what you need to know?

What’s GOOD: how unbelievably silky tasting these are – the cheese (not all that much) – the cream. The little bit of cayenne. Oh my yes, make this.

What’s NOT: well, only the fat grams. Don’t read the nutrition on this. Know it’s something you’ll have as a special occasion.

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Yellow Sweet Potato Gratin with Parm

Recipe By: Cooking Class with Phillis Carey, Nov. 2019
Serving Size: 8

3 tablespoons unsalted butter — divided use
4 pounds sweet potatoes — yellow flesh, NOT orange
3/4 cup Parmigiano-Reggiano cheese — grated
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne

1. Preheat oven to 400°F.
2. Heavily butter a 9×13 baking dish with 1 T. butter. Arrange a third of the yellow sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 cup cheese. Repeat with two more layers of sweet potatoes and cheese.
3. In a small, medium bowl combine cream, salt, pepper and cayenne. Pour over potatoes. Dot with remaining butter. Cover dish with foil and bake 20 minutes (or up to 30-40 if needed) until potatoes are not quite fork tender. Remove foil and continue baking until sweet potatoes are fully tender and top is browned, about 20-25 minutes. NOTE: Casserole can be made ahead and refrigerated (covered). If doing so, remove from refrigerator at least an hour before baking. The casserole can sit at room temp for at least 20-30 minutes and still be hot enough to serve. Fresh minced rosemary can be added to the layers, if desired.
Per Serving: 416 Calories; 27g Fat (57.1% calories from fat); 4g Protein; 41g Carbohydrate; 5g Dietary Fiber; 93mg Cholesterol; 312mg Sodium.

Posted in Veggies/sides, on September 20th, 2018.

curried_basmati_apple_pilaf

Sorry about the kind of blah looking photo. Brown food just doesn’t look all that appetizing. But the rice is delicious nevertheless.

A couple of weeks ago I offered to make dinner for 2 sets of friends who are going through some health rough patches. I decided to make meatloaf (a new recipe, up soon) and one couple asked for rice. I wasn’t about to make just plain rice – how boring – so I hunted around and found this ancient recipe that was quite easy to do.

Onion and carrot (not a lot) are cooked in oil, then you add garlic, a chopped up apple, cinnamon, fresh ginger and curry powder. The original recipe (from an old Sunset magazine, so my recipe says) called for dried apricots – I didn’t have any, so I used dates instead (see the dark brown flecks in the pilaf). Water is added, salt and pepper, and you cook it covered for 18 minutes. Done. I added a few more chopped dates at the very end, and I forgot to add the toasted almonds! On the diet I’m on, I can’t eat rice, but I did taste one bite, and liked it a LOT. If you’re looking for some different way to do rice, this doesn’t take much longer than usual (except for cooking the onion and carrot at the beginning).

What’s GOOD: the apple adds a delightful taste to this rice dish – and there’s a hint of cinnamon, and ginger, and curry. It’s not heavy with curry – if you don’t like curry, you could leave it out. I loved that aspect of it, but then, I like curry. Altogether delicious dish. I made a double recipe and gave both groups of friends some leftovers to have with another meal.

What’s NOT: not a thing.

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Curried Basmati Rice and Apple Pilaf

Recipe By: Adapted slightly from an old Sunset Magazine clipping
Serving Size: 4

2 teaspoons vegetable oil — or avocado oil
1/2 cup chopped onion
1/2 small carrot — finely diced
1 garlic clove — minced
1 cup basmati rice
1 whole Granny Smith apple — peeled, cored, diced
3 tablespoons dates — minced (or minced dried apricots)
1/4 teaspoon ground cinnamon
1 tablespoon fresh ginger — chopped peeled
2 teaspoons curry powder
1 teaspoon salt
2 cups water
2 tablespoons sliced almonds — toasted (garnish)

1. Heat oil in heavy medium saucepan over medium heat. Add onion and carrot, then sauté until golden, about 5 minutes. Add garlic and stir 30 seconds.
2. Stir in rice, apple, HALF the dates, cinnamon, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes.
3. Remove from heat. Stir in additional dates. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.
Per Serving: 257 Calories; 6g Fat (20.3% calories from fat); 6g Protein; 47g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 573mg Sodium. 

Posted in Veggies/sides, on August 23rd, 2018.

roasted_jerusalem_artichokes

Have you ever prepared Jerusalem artichokes? I had not, but decided to give them a try. They’re really good!

Truly, the only reason I decided to try these little knobby guys was because Jerusalem artichokes (also called sunroot, sunchoke, earth apple, or topinambour), are a starch, not quite a true carbohydrate. And not that I understand the metabolic chemistry behind this, but this starch turns into inulin (no, that’s not misspelled) instead of sugar (as would a potato). Here’s what Wikipedia says about it:

Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory. The inulins belong to a class of dietary fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes.

jerusalem_artichokesJerusalem artichokes are a tuber, closely related to the sunflower plant. Imagine that? And what I’d read was that prepared certain ways they can give you the illusion of a potato. I kind of miss having a potato now and then. So I bought a one-pound package of them, peeled them with my Meissermeister peeler, then cut the larger ones in half. I poured a little bit of avocado oil on top, tossed them around a bit on the baking sheet to coat them, sprinkled them with salt and pepper and roasted them in a 425°F oven for 33 minutes. Larger ones would take a tiny bit longer.

I’m still following the diet I’ve mentioned here and there, the Stephen Gundry, M.D. one which restricts all carbs. And trust me, if this diet wasn’t working, I wouldn’t be doing it at all. The enemy is lectins, a bad bug that we ingest in foods – a bug that then wreaks havoc in our intestines. I’ve never had intestinal issues, but after reading The Plant Paradox, I’m a convert. So – — Jerusalem artichokes don’t contain any lectins, hence they’re a safe food. And they’re not a true carb, either, so they mostly slip through your system.

So how were they? I thought they were delicious. I read a recipe for making baked Jerusalem artichoke chips, so I may try that recipe soon also. Because I’d never bought them before, or prepped them before, or ever eaten them before, I wanted to taste them without a lot of seasonings, hence just salt and pepper. The texture is not fluffy like a potato, but yet it has some toothsome feel to it – somebody else compared it to the texture of a cooked turnip. I’m not a turnip fan, so that wasn’t appealing to me, but perhaps the texture description is true. Coming straight off the baking sheet the outside edges were semi-crispy, which I liked. The leftovers weren’t crispy since they sat in the refrigerator container for a day or two and got soft, so next time I might stick them in my toaster oven for 10 minutes to crisp them up a little. I was also having asparagus, so during the 33 minute roasting time, I plopped the narrow asparagus on top (also coated with a bit of avocado oil) for about 9 minutes and they were perfectly done at the 33 minute mark. I’d made salmon, so had the Jerusalem artichokes alongside, and with the asparagus. Very satisfying.

If  you’re interested, I’m losing about a pound every week. Some weeks it’s more than that. And I’m not hungry. That’s the 2nd best part – the first being that I’m losing weight consistently, albeit not every day, but almost. I have a scales that measures half pounds, and it’s SO fun to stand there and see, every 2-3 days that I’m down another half pound. Yea!

This diet isn’t for everybody. There are a lot of tasty foods out there that I can’t eat – I haven’t had a piece of bread, rice, a potato, or pasta, corn or peas, any bean, a speck of sugar or flour/grains at all in several months. Do I miss them? Yes. But the motivation is there to stick to this diet because it’s working. I miss having dessert (except fruit [berries mostly], which I can have, but a very small amount I might add). I miss baking. But once I lose the weight I need to, there are some things I can add back in (beans that are pressure cooked, since that removes the lectins) maybe oatmeal on occasion (I wasn’t much of an oatmeal fan to begin with so I don’t miss that). And baking without grains, which will be a bit more challenging. If you’re asking, what does she eat, then? Protein and vegetables mostly. And salads by the bucket load. Nearly every day I have for lunch or dinner a big veggie-centric salad with protein on it. BTW, Gundry recommends stevia as a sweetener (I like Truvia and also Sweet Leaf) and I also use a lemon flavored monkfruit sweetener too. I don’t use much sweetener – sometimes a speck in a salad dressing, or iced tea or iced coffee. Honey is a safe sweetener, but not during the lose-weight phase of this diet.

What’s GOOD: I thought these were really, really good. Do they compare comparably with a potato? No exactly. But it’s not too far off the mark. The texture is a bit different (soft in the cooked form). Does it taste like an artichoke? No, not at all. I suppose you could say the texture is similar to an artichoke heart, but not in taste. Anyway, I liked them, and definitely will be trying them again.

What’s NOT: only that the little knobby tubers are bit of a nuisance to peel. You can prepare them unpeeled, however. I chose not to.

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Roasted Jerusalem Artichokes

Serving Size: 4

1 pound Jerusalem artichokes
1 tablespoon avocado oil — or EVOO
salt and pepper to taste

1. Preheat oven to 425°F. Peel the Jerusalem artichokes. If you have one, use a swivel potato peeler to remove the skins. Cut larger ones in half – you want them all in a uniform size as best you can.
2. Place them on a parchment or Silpat lined baking sheet and toss with the oil, then season with salt and pepper.
3. Bake for 33-38 minutes, approximately, until the outsides begin to turn golden brown. Remove from oven and serve immediately. If serving leftovers, reheat them in a 400°F oven for about 6-8 minutes to re-crisp the outside edges. A pound of these will barely serve 4 in small portions.
Per Serving: 116 Calories; 3g Fat (25.8% calories from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.

Posted in Salads, Veggies/sides, on August 18th, 2018.

cauliflower_slaw

Do read this post, my friends – this salad is fabulous. Wish I had some in my refrigerator right now! Alas, this was gone the day after I made it.

It was nearly 2 months ago now that I was entertaining my SoCal kids, spouses and grandkids, in preparation for the trip to Europe we were planning for the last 2 weeks of July. It was our last hurrah-meeting before flying off. There were packing decisions to make (dress up clothing for going out to dinner or not [NOT]), suitcase sizes (small, but going in checked bags); use of wi-fi and settings to adjust on our cell phones; downloading the Google Trips app (I entered all the info mostly, shared it with everyone going, then they could access it all) and if you download the trip to your phone,  you don’t have to use wi-fi to access all the info (places to visit, hours of opening, hotel/airbnb locations where we were staying, car rental data, restaurant reservations, flight times LA to London, London to Florence, Florence to Paris, Paris home, etc.).

Anyway, one family brought dessert (fresh berries and whipped cream) and the other family brought a green salad. I had pork chops to grill (recipe up soon) and it was served with a cauliflower slaw to go with it. The recipe came from Suzanne Goin, the famous chef from Lucques restaurant in L.A. I am guessing this recipe came from the Los Angeles Times, but truly I don’t remember.

But, I’m telling you true, this recipe is a real winner. I sent most of the leftovers home with daughter Sara and kept but one small portion. I was sorry I didn’t have more, it was SOOO good.

First off, you need to cut and slice into tiny pieces an entire head of cauliflower. This took awhile. No chunks at all, but I pried off little florets and cut them in half or quarters, then sliced those, so no bite was very big. It also had a couple of heads of Belgian endive (chopped) in it, a hunk of fresh jalapeno chile (minced), some pecans and shredded coconut (very little). I didn’t strictly follow the recipe as I chose not to use coconut oil (I used avocado), I used less Belgian endive than called for, and I didn’t have any unsweetened coconut, so I used a lot less sweetened. Red onion is called for, and I soaked it in acidulated water for about 15 minutes before draining and adding that. The soaking takes away a bit of the sharp bite of raw onion. Goin called for cashews (I used pecans). And because I wanted to add a tetch of sweetness to it, I added about 6-8 dates, finely (every so finely) minced. You never tasted dates, but they added to the sweetness of the salad. And I wanted to add some green, so used some baby arugula. And there was cilantro in it too. The dressing included oil, vinegar, garlic, orange and lime zests plus some fresh OJ (and salt and pepper of course). The arugula and cilantro were tossed in at the last minute – otherwise the salad was ready about an hour before we ate. If you’re not a fan of cilantro, the salad will be just fine without it. If you want more pronounced date flavors, chop them rather than mincing. This salad is very flexible.

What’s GOOD: the overall flavor is marvelous. I can’t tell you if it was the orange juice? the dates? the pecans? or the coconut? that made it so good. Probably some of all of those things. This is a keeper, and one I’ll make again even for myself, it was that good.

What’s NOT: only the cutting up of the cauliflower. That was a bit tedious. The rest of it was easy, though.

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Cauliflower Slaw

Recipe By: Adapted from Suzanne Goin, Lucques Restaurant, L.A.
Serving Size: 8

6 tablespoons avocado oil — or coconut, or EVOO
6 tablespoons vinegar
2 garlic cloves — minced
1 teaspoon grated orange zest
1 teaspoon lime zest
1/2 cup fresh orange juice
Juice of 1 lime
3 Belgian endive — halved lengthwise, cored and thinly sliced
1 jalapeño — medium-sized, minced
1 head cauliflower — florets, then very thinly sliced
1/2 cup chopped cilantro
Kosher salt to taste
Pepper to taste
2/3 cup pecans — chopped
1/3 cup unsweetened coconut flakes — (if using sweetened, use about 2 tablespoons)
6 whole dates — seeded and very finely minced
3 cups baby arugula

1. Prepare cauliflower and add to a large bowl.
2. Prepare dressing: orange juice, lime zest, lime juice, vinegar, garlic and avocado oil. Set aside and whisk just before adding to the salad.
3. Add to the cauliflower the Belgian endives, chopped, the minced jalapeno, cilantro, pecans, coconut flakes and dates. Pour dressing on top and toss gently. Just before serving add the arugula and toss again. Salad will keep for a couple of days though the cilantro and arugula won’t be quite so fresh.
Per Serving: 251 Calories; 26g Fat (76.4% calories from fat); 4g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium.

Posted in Salads, Veggies/sides, on August 3rd, 2018.

warm_barley_salad_pears

One might not think you could make a succulent salad with barley. You’ll need to try it to be a convert. Delicious flavors from prosciutto, hazelnuts and the best part, roasted pears.

Haven’t we been learning that nearly every food on the planet (well, probably not leafy greens) are enhanced with oven roasting. And pears are no exception. They turn super-sweet after a 25-minute roast in the oven, and then you let them cool.

The salad itself contains barley, which needs to be cooked, and either wheat berries or farro, which also need to be cooked. You could do that the day before, even. You may have to seek out pear vinegar – it’s a little bit hard to find, but you could probably use raspberry instead – there is some in it already – just use more. The pears are tossed with olive oil, thyme, salt and pepper and roasted on a foil-lined pan, turning them a couple of times. The prosciutto slices also get roasted – you sprinkle them with sugar (imagine!) and bake until they’re crispy, caramelized and glossy-looking. The onion is sautéed in olive oil and then cooked down in white wine until they’re roasted and caramelized also. Then you mix up the salad with your choice of greens (kale was used here) and then you add in hazelnuts, the onion, the barley and wheat berries or farro, and finally toss it with the dressing. Really, really delicious.

What’s GOOD: the flavors will just blow you away – the chewiness of the grains, the pears are the STAR, though, as they’re SO sweet and delicious. The dressing is light and lovely. Very satisfying dish. Serve with a grilled protein of some kind and that’s dinner.

What’s NOT: a bit fussier than some since you have to cook the grains, toast the prosciutto, long caramelize the onion, and make a dressing. But worth it. Trust me on that!

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Warm Barley Salad with Roasted Pears

Recipe By: From a cooking class with Tarla Fallgatter, 2018
Serving Size: 8

3 red bartlett pears — firm, cored, cut in wedges
3 tablespoons olive oil — divided use
1 tablespoon fresh thyme — chopped kosher
salt and coarsely ground black pepper
1/4 pound prosciutto — thinly sliced
1 tablespoon sugar
1 cup pearl barley — cooked
1/2 cup wheat berries, raw — cooked (or farro)
1 whole red onion — thinly sliced
2/3 cup dry white wine
4 cups mixed greens — use winter greens if available
1/2 cup hazelnuts — toasted and peeled
VINAIGRETTE:
3 tablespoons pear vinegar
1 tablespoon raspberry vinegar
2 teaspoons honey mustard
salt and pepper to taste
6 tablespoons olive oil

1. Preheat the oven to 425°F degrees. In a large bowl, gently toss the pears, 1 tablespoon oil, 1 teaspoon thyme, one-fourth teaspoon salt and several grinds of black pepper. Spread out the pears in a single layer on a foil-lined baking sheet and roast, turning occasionally, until golden brown and fragrant, about 25 minutes. Remove and allow to cool.
2. On a large, parchment-lined baking sheet, arrange the prosciutto slices, making sure they do not touch. Sprinkle the sugar evenly over the slices. Bake the prosciutto until the slices are caramelized and glossy, 8 to 10 minutes. Rotate the tray while baking for even coloring, and watch toward the end of baking that the sugar does not burn (it burns quickly). Remove and allow to crisp and cool completely.
3. Cook the barley and wheat berries, stirring occasionally, until tender, about 30 minutes; drain well.
4. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion, one-fourth teaspoon salt and several grinds of pepper and cook, stirring often, until golden brown, about 10 minutes. Remove the pan from heat and stir in the wine, then return the pan to medium-high heat. Cook until most of the wine is absorbed, about 2 minutes, stirring often and removing any bits of flavoring from the bottom of the pan.
5. In a large bowl, combine the barley and wheat berries with the vinaigrette. Stir in the mixed greens. Gently stir in the pears and hazelnuts if using and check seasoning. Spoon salad onto a serving platter; crumble the candied prosciutto over the top before serving.
Per Serving: 439 Calories; 24g Fat (49.2% calories from fat); 11g Protein; 46g Carbohydrate; 8g Dietary Fiber; 14mg Cholesterol; 511mg Sodium.

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