Jul 7, 2015
Who thinks of curry as a comfort food like macaroni and cheese? Not me—until I tried this One Dish Chickpea Curry.
One Dish Chickpea Curry
The stunning photography of the Minimalist Baker original drew me in but it was the taste that won me over. And the creamy richness. And how about the ease of preparation—couscous in the dish so no separate batch of rice! Continue Reading →
Jul 1, 2015
I still remember my first Reuben Sandwich. I was a college student and, among the standard dorm fare, an occasional Reuben would appear. With my daily ballet classes, I could put away three of these hearty sandwiches on the all-you-can-eat lunch menu–without gaining an ounce. Yes, those were the days.
Tempeh Reuben with Beer
Of course a Reuben sandwich isn’t exactly health food with its juicy (read, fatty) corned beef, Swiss cheese, sauerkraut and Thousand Island dressing, all grilled on rye bread–but it sure is tasty. The corned beef is a particular problem—in my current days of organic, grass-fed beef and (mostly) no nitrates, corned beef doesn’t cut it, even well-trimmed. Many restaurants are attempting to deal with this by offering a “Rachel” made with sliced turkey instead of corned beef. But you can up take this one step better by making your Reuben with Tempeh. Continue Reading →
Jun 28, 2015
I just got word from my CSA—the strawberry harvest is in! This means that for the next two weeks, I will be eating strawberries in every conceivable form, then preserving more to last out the winter.
Strawberries and Strawberry Schaum Torte
One of my favorite super-easy treats is strawberries in cream. Simply slice the berries, top with cream or half & half, then sprinkle with sugar. But when I really want to indulge I have a strawberry schaum torte. Continue Reading →
Jun 24, 2015
Last Sunday, in honor of Father’s Day, I posted the some lessons I learned from my father. Today’s post will complete my list—and provide a recipe for baked French Onion Soup.
Baked French Onion Soup
Baked French Onion soup and I go way back—and it has a special tie to my father. During my senior year in high school, I had almost daily ballet classes and my father was charged with picking me up on Wednesday nights. At that time he owned a restaurant and the two of us would go out after class for Baked French Onion soup. I remember the time fondly as a perfect hour of rejuvenation and great conversation. Continue Reading →