Maren’s Kitchen – Page 2 – adventures in cooking

Burritos, Bowls, and Other Meals

On: May 28, 2020

The Lentil Tacos with Carrot-Jicama Slaw and Sweet Potato, Squash, and Black Bean Enchiladas have already found their places in our regular rotation of favorites. Delish!

Black Bean Torta with Coconut Chipotle Mayo	Lentil Tacos with Carrot-Jicama Slaw
Vegetable Pad Thai with Dry-Fried Tofu	Sweet Potato, Squash, and Black Bean Enchiladas
Mango Curry	Roasted Chickpea and Broccoli Burrito
Quick Lime and Cilantro Slaw	Tempeh Peanut Noodles with Blanched Kale
Root Veggie Fries	BBQ Bean Burritos with Grilled Peach Salsa

Beets

On: April 8, 2020

I’ve been a fan of beets for as long as I can remember. Mom used to cut off the greens, wash the skins thoroughly, and then simmer the roots for 20-25 minutes. (A large beet may take up to 45 minutes.) Once the little darlings softened up, she’d gently peel the outer skins off, slice the red juicy flesh, and add a little butter for extra flavor. (Note: They’re so sweet that they don’t need much of anything to increase their deliciousness!)

Beets are rich in Folate, Potassium, and Manganese along with a respectable amount of Vitamin B6, Vitamin C, Iron, Magnesium, Phosphorous, and Copper. Beet greens serve up more vitamins, minerals, and fiber than the beet root and are lower in calories, fat, and sugar. So, I make a point of eating the greens and the roots.

If you don’t mind getting red dye all over your fingers, go ahead and dive right in! Otherwise, wear gloves or buy the orange beets instead of the red ones. They’re just as tasty.

Here’s what I do:

Cut off the beet tops and wash them thoroughly. Get rid of the center spine and slice into strips.
Wash the beet roots and simmer them on the stove top until tender when pierced with a fork. Let cool briefly and then remove the outer skin and slice.
As the beet roots near the end of their cooking time, stir fry the beet greens in oil or vegetable broth until they wilt.
Place the beet greens and sliced roots on the plate and drizzle with an oil, vinegar, and spicy brown mustard salad dressing.

Yum!

A Healthy Salad

On: March 18, 2020

I love to eat a great, big salad for lunch. It’s a great opportunity to score a good chunk of my daily 5-7 servings of fresh fruits and vegetables while keeping me sated throughout the long afternoon.

While I don’t follow a specific recipe, I choose vegetables with vibrant colors – e.g., diced bell peppers (usually red, yellow, or orange), shredded carrots, shredded purple cabbage, multi-colored kale pieces, and chopped tomatoes. If I’ve got them, I’ll add blueberries to the mix. Bright colors signal the presence of antioxidants and anti-inflammatory phytochemicals like carotenes, polyphenols, flavonoids, and anthocyanidins. These ingredients are also jam-packed with insoluble fiber that helps food move through the digestive track.

I typically use beans as a protein source, though I’ll add whole grains if I have leftovers with no other use. Beyond their gaggle of nutrients, these items provide soluble fiber that supports healthy digestion and feeds the good bacteria in the gut.

If I haven’t had my tablespoon of ground flax seeds in my morning oatmeal, I’ll add it to the salad. Flax seeds are a great source of anti-inflammatory omega-3 fatty acids that aid in the absorption of vitamins A, D, and E, all essential for immune health.

I make my own salad dressing. It takes very little time and avoids ingestion of all the chemicals, sugar, and fat that the commercial brands contain. Again, I don’t really follow a recipe other than to combine olive oil, balsamic vinegar, a generous squirt of brown spicy mustard, and a splash of agave nectar. We lean a little heavily on the balsamic vinegar to provide ample coverage without adding calories.

By including a wide variety of plant foods in my salad, I’ve bolstered my immune system’s ability to respond to viruses and other pathogens that seek to make a home in my body. And, of course, I’ve delighted my taste buds while I’m at it!

SUMMARY: Laurel’s Kitchen

On: February 5, 2020

Laurel’s Kitchen made its debut in 1976 as a hand-bound publication from three dedicated foodies who were as concerned about the health of their patrons as the health of the planet. The diet they support protects against cancer, diabetes, diverticulitis, obesity, tooth decay, and osteoporosis. It does not harm animals, birds, or fish. And it focuses on whole, unprocessed foods.

By 1986, the book had made its way into a publishing house with support by a broad network of enthusiasts. That edition includes a gaggle of scientific data on nutrition, detailed information on the ingredients (e.g., vegetables, grains, legumes) and how they’re prepared, and some delightful essays on embracing a lifestyle that extols the value and sacredness of kitchen work.

The recipes come from daily living. We sampled about a quarter of them, largely in deference to my dairy and gluten sensitivities. We found them to be less complex than ones we sampled in other cookbooks, but that’s a good thing if you’re a cook who wants to master the basics. If you work through this cookbook systematically, you’ll learn to prepare delicious foods without having to refer to a collection of recipes.

The food guidelines that underscore all of their recipes include:

Reduce or eliminate meat, processed foods, and fried foods. Focus on whole grains, legumes, vegetables, and fruits.
Explore ways to flavor food without fat: parsley, lemon juice, exotic vinegars, citrus peel, yogurt, cottage cheese, shoyu, herbs, horseradish, spices. When planning dinner, allow for 2 teaspoons of oil or equivalent per person maximum.
Choose lower-fat milk products, and substitute them for higher fat ones in cooking.
Make your own salad dressings. (It’s not hard!) Commercial options are loaded with fat and chemicals.
Reinvent sandwiches by using bean and pea spreads instead of mayonnaise, cheese, and nut butters. They’re delicious with fresh or grilled vegetables.
When planning a meal, aim for balance. If you want to serve a rich dish, make the rest of the items on the menu especially low in fat.

Laurel’s Kitchen: Lunch

On: January 29, 2020

Sandwiches have been the mainstay of American lunches for as long as I can remember. However, they tend to carry a lot of calories in excess fat (butter, mayonnaise, cheese) and marginally nutritious breads. Laurel and friends opt for bean spreads and fresh vegetables. For the sake of convenience, I simply used crackers and celery sticks.

Soy Spread with Crackers	Garbanzo Spread on Celery
Refrito Spread	Soy Pate with Crackers
Tempeh Bars	Avocado Spread with Crackers

Laurel’s Kitchen: Salads

On: January 22, 2020

I love eating salads but rarely get around to making them. So I’m grateful when my romp through a cookbook affords the opportunity to experiment with some new recipes. The clear winner was the Disappearing Carrot Salad, a delicious concoction of carrots, apples, currants, and walnuts with a ginger-citrus dressing.

Astonishing Salad	Greek Salad
Ceci Salad	Mexican Salad Bowl
California Tossed Salad	Spinach and Mushroom Salad
Roasted Red Peppers	Slaw Chez Nous
Red Rogue’s Delight	Carrot Salad
Disappearing Carrot Salad	Winter Salad

Laurel’s Kitchen: Soups

On: January 15, 2020

I’ve continued my love affair with soups. They’ve moved from a Fall/Winter lunchtime favorite to a year-round thing. Favorites from this cookbook include Whole Beet Borscht, Minestrone, and Fresh Corn & Tomato Soup.

P.S. I’d serve Early Autumn Fruit Soup as a refreshing summer meal starter!

Whole Beet Borscht	Minestrone
Old Favorite Green Soup	New Favorite Green Soup
Asparagus Soup	Creamy Cauliflower Soup
Carrot Soup	Kale-Potato Soup
Corn Chowder	Gingery Tomato Soup
Fresh Corn and Tomato Soup	Hearty Pea Soup
Black Bean Soup	Early Autumn Fruit Soup

Laurel’s Kitchen: Vegetables

On: January 8, 2020

“Soon after people become vegetarians, they are likely to make a marvelous discovery: vegetables.”

How true! If you’ve grown up on the Standard American Diet, vegetables were a condiment relegated to a tiny space on the outer edge of the plate. Now they’re front and center in meal planning. By way of introduction, Laurel’s Kitchen provides a lot of helpful information about vegetables in addition to some suggestions on how to prepare them.

Artichokes Tellicherry	Chinese Asparagus
Green Beans Hellenika	Spicy Green Beans
Whole Golden Beets	King Cole Curry
Brussel Sprouts-Squash Casserole	Brussel Sprouts and Bell Peppers
Bubble and Squeak	Greek Cauliflower
Tomato Kale	Crumbly Greens
Sesame-Glazed Parsnips	Zucchini Provencal
Stuffed Acorn Squash

Laurel’s Kitchen: Mixed Vegetables

On: January 1, 2020

We’ve been making the Middle Eastern Vegetables for years and never tire of the tasty mix of ingredients. The Mushrooms Petaluma will be a new addition to our seasonal rotation.

Ratatouille	Middle Eastern Vegetables
Mushrooms Petaluma	Winter Stew

Laurel’s Kitchen: Grains and Beans

On: December 18, 2019

As folks who eat a lot of grains and beans, we’re always open to new ways to prepare them. This cookbook did not disappoint. The rice and quinoa recipes were quite satisfying. We loved the Tomale Pie, and the Chili con Elote, Black Eyed Peas Virginia Style, and Boston Baked Beans were quite tasty and easy to prepare.

Confetti Quinoa	Spanish Rice
Teresa’s Spanish Rice	Wild Rice
Tempeh a la King	Tempeh Cacciatore
Tempeh a l’Orange	Tomale Pie
Chili con Elote	Boston Baked Beans
Black-Eyed Peas Virginia Style