Homemade Sushi Party

Here’s a fun idea for a hands-on dinner party. Homemade sushi rolls. Sushi rolls are actually easy to make, once you get the hang of it. The most challenging part is finding the ingredients and the supplies needed to make the rolls. My town just happens to have a Japanese market so that was easy…

Triple Corn Whole Grain Cornbread

I’ve tried so many cornbread recipes over the years and they are either very high in added fat and salt or dry and crumbly. This recipe is hands down the best cornbread I’ve ever made (and my family agrees). It’s moist, slightly sweet and has chewy bites of whole corn kernels. Better yet, it’s made…

Red , White and Blue Watermelon Salad

I’m reposting this recipe for the upcoming 4th of July holiday. It’s fast, delicious and healthy. Juicy watermelon, sweet blueberries, fresh mint and salty feta cheese create a symphony of summer flavors in every bite. Best of all, it takes about 10 minutes to assemble.

Mushroom and Spinach Quiche with a Spaghetti Squash Crust

Using vegetables in place of flour for the crusts of pizza and quiche is a brilliant, low-calorie, nutrient dense swap. I used the original veggie pasta, spaghetti squash, for the crust for this recipe but you could use spiralized sweet potato or zucchini noodles or even broccoli or cauliflower rice.          …

Homemade Vegetable Broth with a Nutrient Punch

Making homemade both is surprising very easy. You just a need a little bit of time to be home while it cooks. You can use fresh vegetables, scraps of vegetables or a combination of both. When comparing canned or boxed vegetable broth to homemade, well, there is no comparison. Homemade broth is far superior. It…

White Pizza with Goat Cheese, Truffled Mushrooms and Cauliflower Crust

Love pizza but hate the carbs, using cauliflower for the crust does triple nutrient duty by adding cancer-fighting phytonutrients and fiber while keeping carbohydrates low. Topping the pizza with flavor-forward ingredients like sauteed mushrooms, goat cheese, imported Swiss cheese and a drizzle of truffle oil allows this pizza to stand-up to any regular crusted pie….

The Basics of Cooking with Beans

My new cooking goal is to master the craft of cooking dried beans. This should be simple but my past experience resulted in soft, mushy or mealy beans but then I stumbled upon the website, Rancho Gordo. It inspired me to start cooking dried beans and to stop opening a can. Rancho Gordo beans are beautiful,…

A Twist on British-Style Beans on Toast

I first learned about this British meal from my daughter who studied for semester in London. Beans on toast makes for a hearty, fiber-rich meal or snack anytime of the day, whether it’s to rev-up your sleepy metabolism in the morning or as a “mini-meal” snack that could easily sub for a quick lunch or…

Cooking with a Cuban View

On a recent trip with my husband to Havana, to visit our son who is working and living there, I was surprised at the quality, variety and freshness of the food served at several privately owned restaurants. Menus included lobster tail, lamb moussaka, rabbit pate, a variety of fresh fish and vegetables, and creative cocktails…

Honey-Sesame Roasted Tofu and Green Beans

In my opinion, tofu is the unsung hero of the protein world. It’s fast, convenient, inexpensive, versatile and yes, delicious. I like it sliced, seasoned and roasted in the oven or cubed and added to a stir fry. When roasting, use a hot oven (400 degrees) and your favorite sauce or seasonings and when stir…

Mediterranean Cranberry Bean Dip

Getting a little tired of hummus? I know I am so here’s a solution. Bean dips. By using any variety of beans and seasonings, you can create an endless array of dips and spreads. I used cranberry beans in this recipe (thanks to Bob’s Red Mill for sending me samples to try) but any cooked or…

Herbed-Farro Salad with Walnuts, Feta and Spinach

Farro, also known as emmer wheat, is another ancient grain getting a lot of attention. It’s the most common variety of wheat in Italy and when cooked, has a soft but crunchy texture. If purchased semi-pearled, it cooks in about 30 minutes. For this recipe, I used a parboiled farro from Trader Joe’s, which cut…