On Time, Frugality and Satisfaction + Delicious Rice Patties

...started grinning like a goof ball as the idea took shape. 10 minutes later we were eating them. They were really good!   I’m not always as gleeful as I was with the rice patties but the actual making of whatever it is, is satisfying. And if an idea does not materialize I go through my mental check list of standbys as I peruse the fridge and pantry: lentil soup, peanut/sesame noodles with whatever veg/herbs I have, frittataRead more »

Workplace Wellness

Cooking With What You Have (No Matter Where You Are)

...tortillas and chicken (superb chicken with the most beautiful yellow fat) set me up. The local fish market rounded things out. I cooked day after day, each morning a frittata repurposed the leftovers from the night before. I didn’t miss my very-well-stocked home pantry. It was a much-needed reminder of how little we need to nourish ourselves well (if we have the means to purchase basic ingredients, that is); how very ver... Read more »

Mustard Greens Frittata

I often add all sorts of things to my frittatas--cleaning out the crisper, using up leftover herbs, etc. This frittata┬áis notable for its simplicity. You can omit the cheese too and it will be lighter and the greens even more distinct. Both ways are delicious and the fresh, slightly bitter and peppery note of the mustard greens is prominent--which I love.  ... Read more »

Ratatouille

  I love the time of year when I can make ratatouille, when sweet peppers, eggplant, summer squash and tomatoes are all at their peek--usually beginning early August and lasting until mid-to late September. In my cook-with-what-you-have version quantities are easily adapted and the ratios are not critical so scale up or down as needed. It is important to cook some of the vegetables separately so that you don't crowd the pans and steam... Read more »

When Time is Short – Chickpea Avocado Salad Sandwich

...as part of the Wellness Program for county employees. Many of them work 10-hour days and getting a healthy, delicious meal on the table is really a stretch. I taught three things (a frittata with snap peas, herbs and feta; an arugula, white bean and tuna salad, and this chickpea avocado dish). They were all devoured but this one was met with the most initial skepticism and then maybe loved the most–for its adaptability, ... Read more »

Green Garlic, Butter, and Parmesan

...cook fish fillets or shrimp in the garlic mixture, or toss the garlic into scrambled eggs or a frittata or stir it into a bowl of warm pinto beans. You really can add it to most anything. 1 lb fresh pasta (or 2/3 lb dried spaghetti, linguine or other long, skinny pasta) 5-6 stalks green garlic, roots and scraggly tops trimmed, finely chopped 2 tablespoons butter 1/2 cup freshly grated Parmesan or other hard cheese Salt, pepper... Read more »

Frittata

It’s like a pizza but eggy! That’s how my five-year-old (as of yesterday five-year-old!) said to his teacher this morning when asked what his favorite food at his birthday party had been. I beg to differ on the likeness to pizza but it is one of my favorite dishes. I teach it regularly in vastly different incarnations but have never written about it here. Frittata with kale, chili flakes and nutmeg It’s a bit li... Read more »

Food and People

...have so much to share and my guess is we will all be healthier and happier if we eat together as much as possible. And I don’t mean in the dinner party vein–though those are wonderful too–I mean in the throw another couple of eggs in the frittata vein and toast an extra slice of bread. Fancy is not a factor here. Happy cooking and eating and I’ll be back with a recipe next week! P.S. What are your favor... Read more »

Artichokes

...local farm (DeNoble Farm in Tillamook, OR) and are available at the Portland Farmers Market on Saturdays. Growing up my mother boiled them and we dipped the leaves and much-anticipated heart in regular store-bought mayo and I loved them that way. Then I spent a lot of time in Italy and learned of the dozens of other ways of preparing them, all of which I loved as well. Most of those preparations–stuffed, grilled, roasted, in a ragout, in... Read more »

On Time, Frugality and Satisfaction + Delicious Rice Patties

…started grinning like a goof ball as the idea took shape. 10 minutes later we were eating them. They were really good!   I’m not always as gleeful as I was with the rice patties but the actual making of whatever it is, is satisfying. And if an idea does not materialize I go through my mental check list of standbys as I peruse the fridge and pantry: lentil soup, peanut/sesame noodles with whatever veg/herbs I have, frittata, curry, can-it-be-put-in-a-burrito?…

Cooking With What You Have (No Matter Where You Are)

…tortillas and chicken (superb chicken with the most beautiful yellow fat) set me up. The local fish market rounded things out. I cooked day after day, each morning a frittata repurposed the leftovers from the night before. I didn’t miss my very-well-stocked home pantry. It was a much-needed reminder of how little we need to nourish ourselves well (if we have the means to purchase basic ingredients, that is); how very versatile a frittata is; that people (at least this…

When Time is Short – Chickpea Avocado Salad Sandwich

…as part of the Wellness Program for county employees. Many of them work 10-hour days and getting a healthy, delicious meal on the table is really a stretch. I taught three things (a frittata with snap peas, herbs and feta; an arugula, white bean and tuna salad, and this chickpea avocado dish). They were all devoured but this one was met with the most initial skepticism and then maybe loved the most–for its adaptability, speed, and flavor. I also love…

Green Garlic, Butter, and Parmesan

…cook fish fillets or shrimp in the garlic mixture, or toss the garlic into scrambled eggs or a frittata or stir it into a bowl of warm pinto beans. You really can add it to most anything. 1 lb fresh pasta (or 2/3 lb dried spaghetti, linguine or other long, skinny pasta) 5-6 stalks green garlic, roots and scraggly tops trimmed, finely chopped 2 tablespoons butter 1/2 cup freshly grated Parmesan or other hard cheese Salt, pepper and touch of…

Frittata

It’s like a pizza but eggy! That’s how my five-year-old (as of yesterday five-year-old!) said to his teacher this morning when asked what his favorite food at his birthday party had been. I beg to differ on the likeness to pizza but it is one of my favorite dishes. I teach it regularly in vastly different incarnations but have never written about it here. Frittata with kale, chili flakes and nutmeg It’s a bit like pizza in that you can…

Food and People

…have so much to share and my guess is we will all be healthier and happier if we eat together as much as possible. And I don’t mean in the dinner party vein–though those are wonderful too–I mean in the throw another couple of eggs in the frittata vein and toast an extra slice of bread. Fancy is not a factor here. Happy cooking and eating and I’ll be back with a recipe next week! P.S. What are your favorite…

Artichokes

…local farm (DeNoble Farm in Tillamook, OR) and are available at the Portland Farmers Market on Saturdays. Growing up my mother boiled them and we dipped the leaves and much-anticipated heart in regular store-bought mayo and I loved them that way. Then I spent a lot of time in Italy and learned of the dozens of other ways of preparing them, all of which I loved as well. Most of those preparations–stuffed, grilled, roasted, in a ragout, in a frittata,…