This recipe from The New Orleans Cookbook by Rima and Richard Collin, is as close to “the real deal” as you can get. According to Ms. Collin, “red beans were traditionally cooked while the Monday wash was drying on the line, and since New Orleans humidity made that an all day job, the beans cooked...Read More
INGREDIENTS: 1 tablespoon olive oil1 small onion, chopped1 clove garlic, minced3/4 cup quinoa1 1/2 teaspoons curry powder1/2 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon cumin1/4 teaspoon cinnamon1 1/2 cups chicken stock (or vegetable stock)1 (14 ounce) can garbanzo beans, drained and rinsed1/2 cup toasted pine nuts (or slivered almonds)1/2 cup golden raisins, soaked in hot water...Read More
A riff on the Egyptian classic Ful Medames, a highly seasoned fava bean mash, this version is made with easier-to-find edamame. Edamame (fresh green soybeans) have been shown to lower LDL cholesterol. They can be found shelled in the freezer section of well-stocked supermarkets. This stew is great served with couscous, bulgur or warm whole-wheat...Read More
INGREDIENTS: 2 tablespoons butter 1 cup leeks or shallots, finely chopped 2-2/3 cups cooked long-grain parboiled white or brown rice 1 cup walnuts, toasted and chopped 1/4 cup fresh parsley, finely chopped 2 tablespoons lemon zest 4 teaspoons fresh thyme leaves Salt and pepper, to taste 4 Cornish hens, about 1 1/2 lbs. each 1/4...Read More
This Edamame Walnut Dip is a fresh, healthy appetizer that is full of flavor and delicious served with toasted pita, seed crackers or crudites. INGREDIENTS: 1 cup fresh or frozen shelled edamame (soybeans) 3/4 cup walnuts 1/2 cup lightly packed parsley 1/4 cup plain non-fat Greek yogurt 1 small clove garlic, pressed 1/4 teaspoon salt...Read More
INGREDIENTS: 1 lb. Brussels sprouts, trimmed2 cups apple juice1 cup water1-1/2 cups cubed butternut squash or pumpkin1 cup young tender arugula (rocket) leaves1/2 cup chopped walnuts, toasted1/2 cup vinaigrette salad dressing METHOD: In a saucepan, combine the Brussels sprouts, apple juice and water. Bring to a boil over medium-high heat, reduce the heat to low,...Read More
Lynne says, “I love to make this sauce and usually double the recipe for my family. I like to use the orange blossom honey because it cuts the sharpness of the cranberries. Not only is this perfect for your holiday dinner, its wonderful on vanilla ice cream, too!” INGREDIENTS: 1 bag of organic cranberries 1/2...Read More
This is an old-timey recipe that has always been a popular Fall treat for weeknights since most of the ingredients were probably in the pantry . INGREDIENTS: 2 cups raisins 1 cup ripe pears, peeled, cored, and diced 1 1/2 cups water 4 tablespoons orange juice 2 tablespoons lemon juice 3/4 cup sugar 1/4 cup...Read More
Always an impressive holiday first course — serve the marinated shrimp cradled in a lettuce leaf ‘cup’ on a chilled plate or in a martini or champagne coupe glass with a sprig of fresh dill. INGREDIENTS: 1 1/2 cups mayonnaise 1/2 cup sour cream 1/3 cup fresh lemon juice 1/4 cup sugar 1 large red...Read More
