A very hearty set of greens – Alton Brown's method, my ingredient choices. Continue reading
Fiesta Chicken Salad
Mixed greens with black beans, corn and grilled chicken, served with a yogurt-salsa dressing. Continue reading
Schaum Torte
Light, sweet, flourless — lemon meringue pie without the crust. Continue reading
Crockpot Corned Beef and Veggies– My Way
Because of the sweet-tart liquid used, this doesn't get bitter when cooked a long time, and so has a wonderful taste and texture without a bad aftertaste. I buy corned beef brisket (any cut will do) when it goes on sale for $0.89/lb. around St. Patrick's Day. (I buy a bunch.) Then I put it in the freezer, in the original package. Try to get the one with separate spices, if you can. Just get it out and put it in the fridge about two days before you want to eat it; that should give it time to defrost. I use baby carrots for the carrots; they're about the same price as regular and no prep work involved. Use the big crockpot for this. If you're single and only have a small one, cut the brisket and everything else in half, and do it two days. The core of the cabbage is the tough white part that comes up in the middle where the stem is. Try to make sure the potatoes are approximately the same size, it makes for more even cooking. A complete meal, or serve with fruit, bread, or soup, as desired. 🙂 Continue reading
Polenta & Tofurkey Casserole
Using a combination of healthy convenience foods, get dinner on the table quick! 15-20 minutes prep, and less than an hour from start to finish. Continue reading
Butternut Garbanzo Curry
I didn't mark a region, but I guess this has a middle-Easterny flavor. Delicious and filling. Continue reading
Disgustingly Healthy Eggplant Parmesan
I usually make this in a pie pan and it serves 4-6 people, depending on how hungry you are and what you serve it with. You can double the amounts and make it in a 9×13 for a larger group. Continue reading
Blue Cheese Burgers
A simple way to make an easy meal tangy and delicious. Continue reading
Portuguese Bean Soup
A Hawaii staple. It's a soup with pork, sausage, veggies, and beans, but the way I make it it ends up being more of a stew. Very hearty meal. Goes great over steamed white rice and have some cornbread on the side, you deserve it. Continue reading
Non-dairy Ice Cream
While I mostly make this for Passover, this recipe works well year-round. Continue reading