I’ve been meaning to post this salad I made for a work lunch, but since I originally made it for 30 people, it took some motivation to decide to cut the recipe down. Michelle, the assistant to the director, says it tastes just like a Chipotle burrito, but without all the fat! Warning – it’s [...]
Archive for March, 2009
30 Mar
Southwestern Quinoa Soup
Always in search of new ways to use quinoa, I’ve run across a few ways to combine quinoa, corn, and avocado in a soup. Here’s my version, which turned out quite tasty, and with a little kick! Leftovers made great lunch all week – just add the avocado at the last minute, or mash it [...]
29 Mar
Soba and Tofu in Ginger Broth
I made this quick soup from the March 2009 issue of Body + Soul magazine. I substituted dried red peppers for fresh, and white for black sesame seeds, and threw in twice as many vegetables as the recipe called for. The soup was quick, healthy, and tasty.
25 Mar
Clementine Cranberry Scone
Scones were some one of the first things I learned to bake, back in the early 80s when I was obsessed with tea parties. I don’t make them often anymore, because they are so darn unhealthy, but I had an early morning meeting and thought that I would bring these, still warm, to cheer everyone [...]
19 Mar
Guatemala, chilis!
While Guatemalans, in general, don’t enjoy very spicy food, they do use a wide variety of chilies in cooking. The above spread of dried chilies and spices illustrates ingrediants used at the restaurant La Fonda de la Calle Real in Antigua. Every single time we ate in Guatemala we received a chili sauce different than [...]
18 Mar
Guatemala, Almuerzo y Cena
I love to visit markets in different parts of the world where I can see how people buy the food that cook. The above photo was taken at the Saturday morning market in Santiago Atitlan. Many villages in this area of Lake Atitlan grow the small onions you see above, meticulously cleaning them at the [...]
16 Mar
Guatemala, bocadillos
Snacks are plentiful in Guatemala. Many of them lean towards the sweeter side as Guatemalans, especially city-dwellers, typically take an afternoon snack and coffee break. But savory snacks (more my style) are also popular. Tostadas, little sandwiches, and my favorite (and sadly unpictured) the licuado, or fruit shake with yogurt, ice, or milk. Pictured above [...]
15 Mar
Senegalese Peanut Soup
I made this Senegalese Peanut Soup from Bittman’s How to Cook Everything Vegetarian for an annual work soup event. Somehow, this simple soup (I doubled the hot peppers and added additional peanut butter) got even better reviews than my spicy udon shitake soup. The key to the soup (besides the fresh kale and good quality [...]
12 Mar
Spaghetti Squash with Red Wine, Olive Sauce
I love spaghetti squash, and think of it as sort or an awesome way to eat spaghetti sauce, but still eat more vegetables. It’s also a lot of fun to “spaghetti” it, after cooking it, with a fork. I made a basic tomato marinara sauce with homemade canned sauce (thanks mom and dad!) plus a [...]
