Pin It

Mary’s Memo – June 30th

FROM THE COOKBOOK SHELF


You don’t need to be a vegan to enjoy recipes from Straight from the Earth Recipes for Everyone by Myra and Marea Goodman with colored photographs by Sara Remington. The book’s diverse and delectable collection of recipes takes you from breakfast and lunch to dinner and dessert. Each recipe comes from either Myra or Marea and their unique voices and styles add a personal, conversational element to this collaborative project. Marea, for instance, has long enjoyed a vegan diet, while Myra, her mother, has not; for Myra, writing the book has transformed the way she eats. She and her husband Drew founded Earthbound Farm on their 2.5 acre raspberry farm. It has since become the largest producer of organic produce in North America. Marea grew up on the farm and learned to cook surrounded by an abundance of fresh organic produce. Myra and her husband live on their original farm in Carmel Valley, California. Daughter Marea lives in Oakland, California.

Since roasted vegetables are a favorite of mine, Cumin-Roasted Cauliflower and Carrots is an excellent side dish year round.

CUMIN-ROASTED CAULIFLOWER AND CARROTS


• 1 large head cauliflower, cut into bite-size pieces
• 2 large carrots cut into 1/3 to 1/2 inch slices
• 3 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• Pinch of cayenne pepper

Preheat oven to 400ºF. Spread the cauliflower and carrots in a large rimmed roasting pan. Drizzle the oil over them and toss with your hands until they are coated. In small bowl, blend cumin, coriander, salt and cayenne together with a fork. Sprinkle the spices evenly over the vegetables and toss with your hands until vegetables are evenly coated. Make sure vegetables are spread out in pan and not touching each other if possible. Roast vegetables for 45 minutes, stirring after 15 minutes, then twice more at 10 minute intervals, making sure they remain spread out in pan. The vegetables are done when they are firm but easily pierced with a fork and beginning to turn golden brown. If they need more time in the oven after the initial 45 minutes, keep a close eye on them, stirring every 5 minutes. Serve vegetables warm or at room temperature. Recipe makes 4 servings.
Source: Straight from the Earth by Myra and Marea Goodman (Chronicle Books, April 2014, $27.50/softback).

AVOID FRUIT-FLAVORED YOGURTS


Tufts Diet & Nutrition Letter Editor Irwin H. Rosenberg, MD, says he enjoys “traditional” Greek yogurt made with whole milk. “First of all, ‘traditional’ or ‘authentic’ yogurt made with traditional cultures with a long history may sometimes be richer in probiotic content,” he says. “These traditional yogurts also generally use less sugar or other sweeteners. ‘Greek’ yogurt means that it has been strained, so that it is more firm and contains less whey. Keep an eye on what’s added to your yogurt, however it’s made; if the ingredients list reads like a sundae, those additions will likely outweigh any health benefits from the yogurt itself. ‘Traditional’ yogurt is usually made with whole milk, and there is no evidence that low-fat yogurt is healthier per se.” Source: Tufts Health & Nutrition Letter, June 2014.

WEIGHT WATCHER’S DIET


Of all the diet regimens on the market, Weight Watcher’s in my opinion is the best! This past year my Mary Ann and niece Gina have both lost a significant amount of weight on the diet without sacrificing good-tasting food. Another advantage to Weight Watcher’s is that fresh fruits and vegetables are free and good in-between-meal snacks. Recently, Gina had a recipe for Parmesan Tomato Bites on her Facebook page; I’m sure one that suits her diet regimen.

PARMESAN TOMATO BITES


• 2 tomatoes, sliced
• 1-1/2 ounces Parmesan cheese
• 1 teaspoon fresh oregano
• Dash salt (1/8 teaspoon)
• Dash pepper (1/8 teaspoon)
• 1 tablespoon olive oil

Preheat oven to 450ºF. Cut tomatoes lengthwise into approximately 1/3 inch slices. Place on a baking sheet. Top with shredded Parmesan, cheese, oregano, salt and fresh ground pepper (or according to taste). Drizzle with olive oil and bake until center is hot and cheese is melted, about 10 to 15 minutes.
Source: Gina Decker, Greensboro NC.

HOMEMADE PUDDING VERSUS “STORE-BOUGHT”


Many shoppers buy pudding in cups, especially when it’s on sale. If they knew how good homemade puddings tasted, a lot would opt to make their own. This is especially true of chocolate and butterscotch flavored puddings thickened with cornstarch although arrowroot or flour may be substituted for cornstarch.

CHOCOLATE PUDDING


• 1/3 cup cocoa (I used Hershey's Special Dark Cocoa)
• 3 tablespoons cornstarch
• 1/2 cup sugar
• 2-1/4 cups milk, scalded
• 1 teaspoon vanilla extract

Mix cocoa with cornstarch and sugar; gradually whisk in scalded milk. Cook in double boiler, stirring until thick; cover and cook 15 to 20 minutes. Add vanilla extract. Pour into custard cups; chill until firm. Recipe makes 5 to 6 servings.
Source: Adapted from Better Homes & Gardens recipe.

Download PDF

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>