June 9, 2016
Makes 6 to 8 servings as a side salad 2 to 3 large fennel bulbs (about 1 pound) 3 tablespoons fresh lemon juice, plus more to taste 11/4 pound asparagus 1/4 cup chopped fennel fronds 1/4 cup dill weed, pulled off the stems 1/3 cup (11/2 ounce) lightly toasted pine nuts 2 tablespoons extra virgin olive oil 1/2 tablespoon agave nectar 1/2 teaspoon sea salt, plus more to taste 1. Trim the fennel bulbs, peeling down the tough outer layer, and cut the green stalks down to about 2 inches.
April 15, 2016
Makes 6 1/4-cup servings Two ripe avocados, halved and pitted 4 teaspoons fresh lemon juice 1 large ripe plum tomato, seeded and chopped 1 tablespoon chopped red onion, finely diced Salt, pepper to taste Dash of hot pepper sauce, such as Tabasco 1. Scoop the avocados into a bowl. Add the lemon juice and mash the avocados coarsely. 2. With a fork, gently mix in the tomato, onion, salt, pepper, and red pepper sauce. 3. Serve up to ¼ cup on top of each serving of vegetarian chili (see accompanying recipe)
May 13, 2013 |
Eating healthy is something Marian McMullan tries to do. She is used to parsing food labels loaded with calories, carbs, sugars, and serving sizes. But there's one thing McMullan has never understood: dietary fiber. When the topic came up at a Bryn Mawr Family Practice group medical appointment, McMullan jumped in to ask registered dietitian Judy Matusky to break the code. How many grams does a person need every day? McMullan asked. Matusky told the nine strangers in the room, done in soothing green tones, that a person needs 25 grams of dietary fiber daily.
April 25, 2013
Makes 6 servings 8 medium to large russet potatoes, peeled 2 tablespoons butter ¼ cup milk Salt to taste 1. Peel the potatoes and cut them into 1-inch chunks. Place in a large pot. Cover with cold water. 2. Bring to a boil and then turn down the heat to medium, letting the potatoes continue to cook for 15 to 20 minutes, or until they can be easily pierced with a fork. 3. Drain all but about 2 tablespoons of water. 4. Add butter, and with a mixer, begin to whip the potatoes, slowly drizzling in the milk a little at a time.
July 19, 2012 |
1 medium onion, roughly chopped 2 green sweet peppers, seeded, deveined, and roughly chopped 2 ripe avocados, peeled and seeded 2 cloves garlic ½ bunch fresh parsley leaves ½ bunch fresh cilantro leaves 1/3 cup red wine vinegar 1 tablespoon salt or to taste ¼ teaspoon black pepper 1 cup vegetable oil 1. Put all but the vegetable oil in a food processor and process until mostly smooth. Add the oil in a stream with the processor running until smooth.
July 12, 2012
Salt 2 to 3 ounces linguine 1 teaspoon butter 2 scallions, sliced fairly thin A splash of vodka 2 or 3 slices smoked salmon 3 to 4 tablespoons heavy cream Freshly ground pepper 1 teaspoon capers, rinsed Parsley 1. Cook linguine according to package directions, adding salt to water. While linguine is boiling, melt the butter in a small wok or medium skillet. Toss in the scallions and saute gently for one minute, stirring.
July 12, 2012 |
5 cups pitted sour cherries (or other fruit) 2/3 cup sugar (brown or white) 1 to 1¼ cups Basic Crisp Topping 1. Preheat oven to 350 degrees. Butter 6 to 8 ramekins (depending on ramekin size). 2. Mix the cherries with the sugar. Fill the ramekins with the sweetened fruit to within a half inch of the top. Cover fruit with desired amount of crisp topping. 3. Place on a baking sheet and cook for 20 to 25 minutes until the topping is well browned and the cherries are bubbling and thickened slightly.
July 12, 2012 |
1 cup flour ½ cup brown sugar 6 tablespoons butter, cut into 6 pieces Pinch of salt 1. In the bowl of a food processor, blend ingredients well. Note: Favorite Crisp Topping Variations: 1. Add ½ cup walnuts, pecans, or almonds. 2. Substitute up to ½ cup of rolled oats for some of the flour. 3. Add 1 teaspoon cinnamon or cardamom to the mixture. 4. Use vegetable oil instead of butter. 5. Add 2 more tablespoons butter for a more crumbly topping.
June 28, 2012
½ cup mayonnaise 2 teaspoons soy sauce 1 teaspoon fresh lime juice ½ teaspoon rice wine vinegar ¼ teaspoon pimenton or smoked paprika 1 medium kosher dill pickle, diced 1. Combine all ingredients except the pickle. 2. Dice the pickle into small cubes, and combine with mayonnaise mixture. Per serving: 48 calories, trace protein, 3 grams carbohydrates, 1 gram sugar, 4 grams fat, 3 milligrams cholesterol, 222 milligrams sodium, no dietary fiber.
June 28, 2012
8 to 10 shiitake mushrooms 2 tablespoons sesame oil ¼ cup Banyuls vinegar (balsamic or sherry can substitute) ¼ cup soy sauce 1 tablespoon brown sugar 1 teaspoon togarashi pepper 1. Julienne the shiitake mushrooms, and heat the oil in a medium sauté pan over a medium flame. 2. Add the sliced mushrooms and cook, stirring occasionally (while keeping an eye on the flame to prevent them from browning) until they have lost some of their moisture and begin to feel spongy, 7 to 10 minutes.