December 13, 2013 |
'This looks like fish food," said Mark Ramirez, when he opened the bag of lentils we would be using to make soup. "Or the stuff you feed the ducks at the zoo. " None of the fifth graders in the cooking class at Bayard Taylor Elementary School in North Philadelphia had ever had lentils. "Do they taste like peas?" Kareema Brown asked. "Not really," I said. "They don't really have a strong taste, they take on the flavor of the things they're cooked with. But they are so good for you - full of protein, fiber, vitamins, and minerals.
July 12, 2013
THIS RECIPE by Ganesh Selvakumar, of Broomall, was the winning selection for Pennsylvania in the 2013 Healthy Lunchtime Challenge. LENTIL-SPINACH SOUP AND MINT CHUTNEY 1/2 cup dried, split chickpeas 1 teaspoon olive oil 2 cups packed fresh mint leaves 1 cup chopped onion 2 fresh green chilies, seeded and thinly sliced 1 clove garlic, minced 1 teaspoon tamarind paste 1/2 teaspoon salt 1/2 cup water ...
March 8, 2012 |
On busy weeknights, we take our dinner shortcuts wherever we can find them. But this doesn't require sacrificing healthy home cooking. Make smart choices - as in this recipe for red curry potatoes and chickpeas - and you can have a great from-scratch dinner on the table in under 30 minutes. For deep, lush, and totally effortless flavor, I use canned coconut milk for the liquid. Looking to cut fat? Don't hesitate to use low-fat coconut milk. It won't be quite so lush, but the flavors will still be great.
March 24, 2011 |
In Italy, the rich, spicy tomato sauce called Amatriciana is found on many restaurant menus. Yet this pasta sauce makes a quick dinner for hectic weekday nights. This recipe uses bacon instead of the traditional pancetta. Spaghetti all' Amatriciana Makes 2 servings 4 slices low-salt, no-sugar-added bacon (3 oz.) 1 cup sliced onion 2 cups canned diced or crushed tomatoes 1/4 teaspoon dried crushed red pepper 1/4 pound spaghetti 2 tablespoons freshly grated Parmesan cheese 1. Bring a large pot filled with 3 to 4 quarts water to a boil over high heat.
July 22, 2010 |
Every cook needs a go-to salad recipe to whip up for picnics, backyard barbecues, and potlucks. Three-bean, coleslaw, and potato salads are obvious choices. But if you really want to curry favor with health-conscious guests, try a Curried Brown Rice Chickpea Salad instead. Based on staple ingredients highlighted in the Mediterranean Diet Pyramid ( www.oldwayspt.org/mediterranean-diet-pyramid ), the salad delivers loads of protein and fiber. Thanks to the growing popularity of hummus, the chickpea has become the most widely consumed legume in the world.
February 18, 2010 |
Warm and inviting this chickpea and pasta soup has its origins in an ancient Roman dish, La Minestra di Orazio, or Horace's Chickpea and Pasta Soup. In one of his satires, Horace is quoted as saying, "I'm going home to a bowl of leeks, chickpeas and lasagna. . . . " In fact this is one of the earliest references to pasta of any kind. This adapted version uses canned chickpeas and acini pepe pasta. Acini pepe, also called pastina, is Italian for peppercorns and they look like tiny beads.
May 28, 2009 |
As a driven young chef in my first major job 30 years ago, I did some crazy things in my search for authenticity. Perhaps my most notorious act was choosing to serve fresh, green fava beans for the opening of the restaurant, an event to which several hundred guests had been invited. I joined the staff in cleaning six bushels of favas, which involved opening the large, tough outer pods, removing the inner beans, blanching them, and then individually removing the skin from each bean.
May 22, 2009 |
Ethnic eats are fun all on their own. But when you can dine with someone from that culture, it's like finding the secret ingredient to a recipe. So it happened to be fate that Amy Riolo was in town promoting "Nile Style," her new book on Egyptian cuisine and culture, the same day I was dining with visiting Egyptian reporter, Emad Fekry. Chef/owner of Aya's Cafe on Arch Street near Logan Square, Tarek AlBasti is from Egypt, although his culinary mentor is from Italy and his early training focused on Italian cuisine.