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A Reader’s Idea for a Vegetable Scramble

POSTED: September 25, 2010

In a recent comment posted to my spinach,leek, and garlic scramble, a reader
made the kind of suggestion I really like. It could make it into a new edition
of Michael Pollan’s Food Rules — just like “don’t eat anything that comes to you
through your car window.”

She suggested [...]

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NYT article

POSTED: September 22, 2010

Nothing like a piece in the NYT to generate some comments and suggestions on
this blog. There are many of us that see the obvious connections between good
food and health. More and more, I think some of the best public health tools we
have are a sharp [...]

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Blueberry Cornmeal Pancakes

POSTED: September 19, 2010

I really liked this recipe because I didn’t have to go out and find low fat
buttermilk as it suggested so often when searching for pancake ideas. You can
use frozen blueberries if they aren’t in season. These have a wonderful toothy
texture and are really tasty.

The [...]

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Champagne Vinaigrette

POSTED: September 06, 2010

Baby gem lettuces ask for a classy vinaigrette —- very lightly dressed. So
easy and so good. There are other versions of this dressing with 2-3 times the
amount of oil. I liked this one and so did my family.

Champagne Vinaigrette

Makes about 2/3 cup — 8-10 servings

1 medium shallot, peeled [...]

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Fish Tacos with Slaw v 1.1

POSTED: September 04, 2010

Fish tacos are an occasional favorite. They are easy and festive to make.
This post suggests a few changes to my original post for fish tacos.

Remember the easy way to do fish or chicken — pan roasting (in a few weeks
you can see a video [...]

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Recipes for Life

Next time you roast new potatoes and onions, plan on having 5-6 new
potatoes left over and about one whole onion. These can be used for a low fat
easy version of hashed browns for breakfast. I’ve tried making regular hashed
browns where you are told to grate the potatoes then fry them flat squashed
down with a spatula in a fair amount of oil. First, I could never really get
them to cook all the way through before the surface got totally blackened.
Another problem was trying to flip them over without breaking them up. Using
potatoes and onions that have already been cooked and giving up on the flat
squashed look make it ever so quick and easy. Try this at home.

Leftover Hashed Brown Potatoes

Serves 4

5-6 previously roasted potatoes, diced into small pieces, enough for 2
generous cups
Enough leftover roasted onion (already wonderfully browned
from roasting) chopped in large dice to make about 1 cup
1/3 cup chopped
fresh parsley
Salt and freshly ground pepper to taste

Mix all together. Heat a non-stick skillet over a medium flame. Spray it
with non-stick cooking spray. Cook, stirring occasionally, until the
non-browned cut edges of the potatoes begin to brown. Serve with eggs and
fresh fruit juice.

Nutrition Information Per Serving (does not include added
salt)
Calories: 184
Fat: 3 gm
Saturated fat: 0gm
Trans fat: 0
gm
Cholesterol: 0 mg
Carbohydrate: 36 gm
Fiber: 4 gm
Sodium: 26
mg
Protein: 3 gm

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