The Japanese kombu seaweed marks this recipe is having some connection to a health-food store. It is an essential ingredient in making miso soup, and they say that it adds to the flavor of the sauce and makes the beans more digestible. I find it to be just as good when cooked with regular brown… Continue reading Moroccan Lentils with Couscous
Tag: parsley
Lentils Monastery Style (Diet for a Small Planet)
I’ve been cooking this one for so many years that I have made it my own, so much so that for a long time I was not sure anymore what book I got it out of. But I found it again in my 1980’s paperback edition of “Diet for a Small Planet,” the seminal vegetarian… Continue reading Lentils Monastery Style (Diet for a Small Planet)
Mom’s Potato Salad
My update of her salad uses drained yogurt instead of a second cup of mayo. 5 pounds new or red potatoes, scrubbed 1 cup drained yogurt (link to instructions) 1 cup mayonnaise juice of one or two lemons 1 small onion, chopped 1 bunch parsley, washed and chopped fine In a large pot of… Continue reading Mom’s Potato Salad
Kasha Paprikash and My Certificate in Yiddishkeit
If you don’t know what kasha is, it is buckwheat kernels roasted to a rich dark brown. People eat it for breakfast, cooked like oatmeal, or for dinner, cooked into something like pilaf. My mom learned to cook it from one of her best friends and made it for us every once in a while.… Continue reading Kasha Paprikash and My Certificate in Yiddishkeit
Natural Messages — Tofu-Millet Casserole
Some of the recipes in The Blonde Box have a long history before I took charge of them. With others, I can roughly pinpoint when I got them. This is one of those recipes. My better half and I had returned home from a couple of years in a distant city, and we brought with… Continue reading Natural Messages — Tofu-Millet Casserole
Improved Hummus
I clipped this recipe out of Vegetarian Times magazine, probably 20 years ago. It had a monthly column where less-healthy recipes would be improved by reducing salt or fat while improving the flavor. Back then, it seemed more of a counter-cultural magazine, sticking vegetarianism into the face of a meat-eating consumer culture. Sort of a… Continue reading Improved Hummus
Cranberry-Glazed Pork Roast
A Taste of the Holidays The whole family loves this recipe – I think it’s the sauce. Actually, I know it’s the sauce. We like it so much that we altered it to make twice as much sauce as its original version. I have a couple of other recipes that require a pork loin roast,… Continue reading Cranberry-Glazed Pork Roast
Small White Beans and Collard Greens Soup
1 pound dry white beans – Small White, Great Northern or Cannellini beans2 quarts water2 cloves garlic, minced4 tablespoons chopped fresh parsley2 tablespoons olive oil2 tablespoons lemon juicea 16-ounce package frozen collard greens – I used Allens1 teaspoon salt1/2 teaspoon black pepper Pick over your pound of dry white beans, discarding discolored beans, small stones… Continue reading Small White Beans and Collard Greens Soup
Green Chilies & Cheese Brown Rice Casserole
Green Chilies & Cheese Casserole (serves 6 – 8) 2 cups uncooked brown rice 1 bay leaf ¼ cup butter 1 cup chopped onion 2 cups sour cream 1 cup cottage cheeseblack pepper to taste 3 small cans of whole green chilies, cut in… Continue reading Green Chilies & Cheese Brown Rice Casserole
Recipes out of the Blond Box 