January 10, 2014
ERIC HELMS' The Juice Generation offers 100 recipes for healthy juice combinations. He said sales of the book will benefit Wellness in the Schools ( wellnessintheschools.org ), a nonprofit that teaches public-school kids about healthy eating, environmental awareness and fitness. Each recipe below makes one serving (about 12 ounces). Note that while ingredients vary, the instructions for each recipe are simple: Blend in a juicer, and drink. SUPADUPA GREENS 2 cups kale 1 cup spinach 1 cup parsley 2 leaves romaine 3 stalks celery 1 medium green apple 1/4 medium cucumber 1/4 medium lemon, peeled DAILY DETOX 5 medium carrots ¼ medium cucumber 1 medium apple 1 inch fresh gingerroot, peeled ½ medium lemon, peeled PERFECTLY PEAR 1 cup spinach 2 leaves romaine 1 medium pear 1/2 medium frozen banana 1 medium lemon, peeled 1 cup filtered water Source: The Juice Generation: 100 Recipes for Fresh Juices and Superfood Smoothies When Dallyn Pavey felt a few extra pounds settling onto her petite 5-foot-1-inch frame, the King of Prussia-based restaurant publicist turned to juicing to get back into balance.
November 7, 1990 |
Bobbi Katz has been making her incredibly good hummus for nearly 20 years, but instead of stirring up a batch to take to a party, she's making it in vats these days. And sending it to supermarkets. Harriet's Favorite Hummus, which won a Philadelphia Magazine "Best of Philly" award this year, is not your traditional, find-it-in-any-veggie- cookbook hummus. Sure it has lots of chickpeas, garlic, fresh-squeezed lemon juice and a little olive oil . . . but there's also ginseng in it. And it's missing tahini - sesame seed butter - which means it's lower in fat than many other hummus recipes and more lemony tasting.
April 15, 1992 |
Greek food is something that often comes to mind during the Easter season. The elaborate pageants held at many Greek Orthodox churches, followed by a joyous lamb feast, are all intriguing. But down through the centuries, during the seven weeks of Lent, those of the Greek Orthodox faith were forbidden to eat any animal product - meat, fish, eggs, butter, milk and cheese. The practice came about so that the believer might abstain from food containing blood or any food product derived from one having blood.
October 22, 1986 |
Every once in a while I get a yen for veal, and when I doll amounts for one-person servings, I generally buy four chops and cook two very different meals. I like to use the chops, flattened and minus bone, for the breaded dish so I can save the bones for the next day's meal, giving the rice dish extra flavor. TARRAGON VEAL CUTLETS 2 small veal chops, about 1/2 inch thick, or 1 large veal cutlet 1 small egg 1/3 cup seasoned bread crumbs 2 teaspoons dry tarragon, crushed 1/4 teaspoon garlic salt 1/8 teaspoon freshly ground pepper Butter or oil for frying 1/2 lemon, cut into two wedges If using veal chops, remove meat from bone and reserve bones in refrigerator for future use. Pound meat between two sheets of waxed paper until flattened.
February 8, 1989 |
Bali, the traveler's crown jewel of Indonesia, is a tiny dot in a string of tropical islands between the Java Sea and the Indian Ocean. Its palm-fringed hillsides are carved into rice paddy terraces that mirror the sky in the bright sunshine. Not the least of Bali's charms is its food, a conflagration of spices, truly a paradise for chili-lovers! The diet's mainstay is rice - they grow three crops a year - augmented by wonderful tropical fruits, vegetables and other foods. Balinese-style cooking is easily adapted to American kitchens, and beef is included in the recipes.
January 9, 1998 |
Wallace Shawn doesn't want you to have a good time at the theater. He doesn't want you to leave feeling entertained, or instructed, or purged, or uplifted, or validated, or anything else that might suggest that a play of his did anything other than pose a vital question. He would be quite happy, though, if you left feeling honked off - at either the ideas in his play or the method by which they're presented. That would mean you paid attention. Shawn is a moralist masquerading as a playwright, a man who believes that if audiences are to respond to the theater's only legitimate purpose, which is to help us understand our world and cure its ills, they must be disabused of the idea that the playwright can do their work for them.
October 18, 2007 |
In One-Bowl Meals (Ryland, Peters & Small, $12.95), British food editor Tonia George offers just 28 recipes, but every one is a temptation. George combines simplified style with basic ingredients and creative twists - as in deep-fried eggs or a grappa-laced three-cheese risotto. Her recipes are different enough to pique jaded taste buds, yet familiar enough to fall in most comfort zones, such as these lamb chops with lemon-mint marinade and cumin served with mashed chickpeas and roasted tomatoes.
March 1, 1989 |
It's a jungle in there. Rummaging through the underbrush in the inner reaches of a refrigerator, one can capture a miniature menagerie of lemon bits and onion fragments, a tad of tomato paste, a lonely anchovy or a solitary sardine. Perhaps a half-eaten container of yogurt or a deserted celery stalk. Beneath veils of plastic wrap and shields of foil hide the remnants of bygone recipes, destined either for disposal or resurrection. The choice is yours. We vote for resurrection.
June 15, 1988 |
There's something caring and civilized about homemade strawberry jam. It gets served from a pretty glass bowl, not a jar, spooned out in thick dollops, sniffed, savored and graciously admired. And all it takes is two pints of strawberries, an apple, a lemon, some sugar - and 25 minutes in the microwave oven. The following recipes for strawberry jam and pineapple jam appear simple. And they are. But, frankly, they weren't easy to develop. It is easy to get fruit to jam together if you add pectin or gelatin.
December 26, 1990 |
Shirley King - chef, caterer and cookbook author - continues in the fine informative tradition of her successful cookbook Saucing the Fish (Simon & Schuster, 1966) with Fish the Basics (Simon & Schuster, $24.95). This is a book for either novice or experienced cook. From the art of preparing gooseneck barnacles to the basics of oven-steaming fish, King gives a clear, concise picture of how to handle fish and seafood. She has a knack for presenting innovative dishes without intimidation.