Category Archives: Recipes

Tuscan White Bean and Cabbage Soup

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  • 1 ½ tsp. olive oil
  • 4 c. finely shredded cabbage
  • 1 Tbs. minced garlic
  • 2 14-oz. cans chicken broth
  • 1 14-oz. can diced tomatoes with juice
  • 1 15-oz. can Great Northern beans, drained and rinsed
  • 1/3 c. orzo or other tiny pasta
  • salt, pepper and spices to taste
  • ¼ c. grated Parmesan cheese

In a large pot, heat oil over medium heat.  Add cabbage and garlic and cook, stirring, until the cabbage begins to wilt, about 3 minutes.  Add chicken broth, tomatoes and beans.  Bring the soup to a simmer and stir in the pasta.  Cover the pot and cook over medium-low heat, stirring occasionally, until the pasta is tender, about 10 minutes.  Season with salt, pepper and spices.  Serve each bowl topped with 1 Tbs. of Parmesan cheese.

Makes 4 dinner servings.

Turnips Marinated in Dill Dressing

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  • 8 turnips cut into 1/2-inch cubes
  • 5 tsp. salt
  • 4 Tbs. sugar
  • 1 1/2 cups white wine vinegar
  • 3 Tbs. lemon juice
  • 2 tsp. white pepper
  • 1 Tbs. finely chopped dill leaves
  • 1/2 cup dry white wine

Place turnips in a pan and cover with water.  Add 1 tsp of salt and 1 Tbs. of sugar to the water.  Cook for 15 minutes and drain.  Mix remaining salt and sugar with vinegar, lemon juice, wine and pepper.  Marinate turnips in this mixture for 24 hrs.  Before serving drain turnips and sprinkle with dill.

Turnips And Spinach

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  • 1½ pounds spinach, washed
  • 5 turnips, peeled, sliced
  • ½ cup cream, boiled
  • 2 tablespoons butter
  • Seasonings to taste

Boil separately the spinach and turnips in salted water for about 20 minutes.

Drain off water.

Mix together.

Add the cream, butter and seasonings.

Mix well with a fork, and let cook together for about 2 minutes.

Then serve.

Tuna and Broccoli Pasta

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  • 12 oz whole grain pasta spirals
  • 8 cups broccoli florets
  • 2-3 cans solid light tuna in olive oil
  • 2 Tbsp. lemon juice or apple cider vinegar
  • 1-2 tsp. crushed garlic
  • 1 tsp. salt
  • 1 tap. Ground pepper
  • 1 cup grated Parmesan

Set a big pot of water to boil with 1 tsp. salt. Prepare broccoli florets by rinsing about 3 heads of broccoli and slice off the florets from each. Divide larger florets into bite-sized pieces. You can save the stems for another meal or slice them in 1/4 inch pieces and add to florets. Drain about 2 Tbsp. oil from each can and reserve oil. Break up tuna into bite-sized pieces with a fork. Don’t use chunk tuna! If you choose a solid tuna packed in water, drain thoroughly, then add 1/2 cup extra virgin olive oil. In a large bowl, combine olive oil, lemon juice (or vinegar), garlic, salt, pepper and Parmesan. Mix vigorously. Cook pasta in boiling water and cook until just barely done. Crank the heat up to high and add broccoli to the boiling water and pasta. Watch for water to come back to a boil and then remove in about 30 seconds, while broccoli is still vibrant green and tender-crisp. Empty broccoli and pasta into a strainer. Tip drained pasta and broccoli into the large bowl with the dressing, add tuna, and mix thoroughly. Serve hot or warm. Serves 4-6. From Good Food, Great Medicine.

Tomato Chutney

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  • 6 large tomatoes
  • 2 tsp. chopped fresh ginger
  • 2 tsp black mustard seeds
  • 1 ½ T oil
  • 1 green chili (serrano)
  • 2 dried red chilies
  • 1 tsp tamarind paste
  • 1 tsp salt
  • ½ cup Gur* (aka Jagari)

Heat oil, add mustard seeds and heat until they pop.  Add ginger and chilies, cook for a minute.  Add chopped tomatoes, cooking until soft.  Add tamarind paste and salt.  Cook, reducing it by half (1 hour or more?).  Add gur, cook for several more minutes.  Taste and adjust for desired sweet/tart/salty/hot flavor.

*Gur can be purchased at India Direct, as a solid “brick”.  I break into large pieces, place in pan with a little water and heat to melt.  When it reaches desired consistency, strain through cheesecloth to remove impurities.  This can be stored in the refrigerator for many months.

Tomatillo Turkey Tacos

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  • 8 small white corn tortillas
  • 1 pound fresh tomatillos
  • 1 onion, quartered
  • 1 jalapeno chile, stemmed
  • ¼ bunch fresh cilantro, stemmed
  • ½ tsp. salt
  • frshly ground black pepper
  • pinch of granulated sugar
  • 2 cups chopped boneless, skinless roasted turkey
  • 4 Tbsp. light sour cream

Preheat oven to 350 degrees.  Wrap the tortillas tightly in foil and place in the oven to heat through for about 10 minutes.  Or, layer with damp paper towels and heat in the microwave on medium for 20 seconds, check and then repeat.  Wrap to keep warm.  Meanwhile, remove the papery husk from the tomatillos, then rinse and cut in half.  Combine the tomatillos, onion, jalapeno, cilantro, salt, pepper and sugar in a food processor or blender.  Process until combined but still slightly chunky.  Chop the turkey into small pieces.  Put into either a microwave-safe container or a saucepan with the salsa.  Heat through, about 5 minutes, stirring once or twice.  Everyone can build his or her own tacos with the turkey tomatillo salsa and sour cream.  Finely chopped onions and cilantro can be used as garnishes.

From Fooday.

Thai Peanut Sauce

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  • 1/2 cup chunky peanut butter
  • 1/2 cup water
  • 2 tablespoons soy or tamari sauce
  • 1 tablespoon sherry, optional
  • 1 teaspoon lemon juice
  • 1 tablespoon brown sugar

In a small bowl, blend peanut butter, water, soy sauce, sherry, lemon juice, and brown sugar. You can heat the peanut butter in the microwave prior to adding other ingredients to “liquefy” it. It blends much easier that way.

You can marinate tofu in 1/2 the peanut sauce over night. Cut the tofu into thin strips length wise and then in half width wise. This coats the tofu nicely for pan searing the next night. Reserve the other 1/2 the marinade to pour over the stir fry.

Tarragon or Basil Green Beans

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  • 6 cloves garlic, sliced
  • 36 black peppercorns
  • 3 lbs young, tender snap beans, trimmed, if necessary, to 4 inches
  • 6 tarragon sprigs or 12 basil sprigs
  • 3 ½ cups white wine vinegar
  • 3 ½ cups water
  • 2 Tbs. pickling salt

Into each of 6 sterile pint mason jars, put 1 sliced garlic and 6 peppercorns.  Pack the beans vertically into the jars, adding 1 tarragon sprig or 2 basil sprigs to each jar.  In a non-reactive saucepan, bring to a boil the vinegar, water and salt.  Pour the hot liquid over the beans, leaving ½ inch headspace.  Close the jars with hot two-piece caps.  Process the jars for 5 minutes in a boiling-water bath, or pasteurize them for 30 minutes in water heated to 180-185 degrees, F.  Store the cooled jars in a cool, dark place for at least 1 month before eating the beans.

Tangy Celeriac Salad

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  • 1 Tbs. Dijon mustard
  • 1 Tbs. lemon juice
  • 1/4 cup lowfat yogurt
  • 1 large celeriac
  • 2 Tbs. chopped chives
  • 1 Tbs. chopped parsley

In a bowl, combine mustard, lemon juice and yogurt.  Set aside.  Peel the celeriac and cut into thin julienne strips.  Add to mustard mix, stirring well to thoroughly coat all the celeriac.  Cover and marinate at least 3 hrs. or as much as 24 hrs.  Just before serving, mix in the chives and parsley.

Tabouleh

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  • 3/4 c. cracked wheat (bulgur)
  • 1 1/2 c. snipped fresh parsley
  • 3 med. tomatoes, chopped
  • 1/3 c. chopped green onions with tops
  • 1 cucumber, seeded & chopped
  • 2 tbsp. fresh mint, cut
  • 1/4 c. vegetable oil
  • 1/4 c. fresh lemon juice
  • 1/4 tsp. pepper

Boil water and cover bulgur with it.  Let stand for 1 hour.  Drain thoroughly.  Mix bulgur, tomatoes, cucumber, parsley, green onions and mint in a bowl.  Mix remaining ingredients and pour over bulgur mix.  Cover and refrigerate at least 1 hour.