Pizza (with millet !?!)

We make a lot of pizza - without the slightest amount of guilt.  Well okay, every once in a while we order pizza and I do perhaps have a little guilt about that.  But most of time it's homemade pizza.  Interesting vegetables, less cheese, and homemade crust with whole grains.  I actually feel good about the amount of pizza we eat! 

Fiddlehead fern pizza with feta bombs

You can ferment that!

Fermenting your own foods to make sauerkraut, pickles, yogurt, or kimchi probably sounds kind of crazy. The type of thing that only a person living in the middle of nowhere or someone who is unemployed would even consider attempting.  I can assure you that nothing is easier.  It will take you less time to make a jar of your own pickles then it would to select a jar from the wall 'o pickles probably available at your supermarket.

From left to right:  Red cabbage sauerkraut, bok choy kimchi, sauerkraut with jalapeno, sauerkraut.

Embrace Summer with Pasta Salads

I have been craving pasta salad for the last couple of weeks.  A summery, crisp, and bright pasta salad of some kind. At the same time I read an NPR blog post that basically read my mine (http://www.npr.org/2013/06/26/195311156/helping-pasta-salad-dress-for-success).

Think differently about your pasta salad - ditch your jar of mayonnaise and think of it as a salad or a complete meal (whole grains [e.g,, pasta], vegetables, protein [e.g. nuts, beans, tofu, shrimp], and fat [e.g., olive oil]) not just a starchy/fatty side dish.  Look around you at all of the fresh summer tomatoes, peppers, cucumbers, chards, asparagus, and leafy greens for inspiration.

Flip Your Food

Pancakes.  Burgers. Eggs Over Easy. Pineapple Upside Down Cake. No wait, sorry, that isn’t what I meant by “flipping”. If you aren’t mad at me now, I’ll continue. When you plan any meal, start with thinking first about what good and nutritious thing you can include. I think we’ve all been trained to think (or shamed into thinking) about what we should eliminate or minimize in our meals. Thinking things like if I make a pizza I should really cut down on the cheese or if I make a traditional egg breakfast I should cut down or cut out the butter and bacon. This type of thinking is exhausting and I think it sort of sets us up for failure. If you are always eliminating, you can never win, there will always be something else that you can think to minimize or eliminate.


Stir-fry - Peas, two kinds of peppers, red onion, green onion, garlic, ginger, and tofu.

So instead, try this. Focus your energy and thoughts on adding good things to your meals.

But I don't know what is healthy!

I’ve heard this a million times and probably said it like 1,000 myself, “but I don’t know what is healthy”.  But think about this, really think about this, and it’s pretty ridiculous.  We know, and certainly don’t need some scientific study to confirm, that eating a medium delivery pizza for dinner is not healthy.  We know that eating a big bowl of ice cream at night while watching TV isn’t healthy.  We know that eating ½ pound of bacon for breakfast isn’t healthy.  We know this.  We just wish there was a way to get away with it.

What we actually eat

I definitely have a few cooking blogs and cooking websites that I love to look at for inspiration (or just to see how crazy some chefs really are).  But 6 days a week we aren't making a special recipe that we've planned, shopped, and prepared for.  Or maybe 7 days a week!  Sure, sure, I've made some stunning meals (if I do say so myself) but 99 percent of the time, we make rice dishes, pizzas, soups, or are grilling.  Ninety-nice percent of time, my meal planning begins with "what do we have in the house for dinner?"  We do try to cook, mostly.  And have pulled off some pretty interesting and delicious meals. We've also eaten rice and steamed carrots 'cause that is all we had.  Check out the What We Eat (or Ate) page for some real dinner ideas.  Feel free to post a comment if you want any more info on anything posted or have some of your own ideas!

Holiday Food Traditions

There is no other time of the year where our cultural traditions are more entwined with food.  You just say the word “holidays” and you’ll get strong responses from people, a far off glance and twinkle in their eye thinking of cookies and egg nog, a groan and a belt loosening from last night’s Christmas party, or mouthwatering and talk of roasts, stuffing or pumpkin pie.

Christmas Cookies (from Wikipedia)

The holiday season is the one season where we all still hold strong to our food traditions, the baked goods your grandmother prepared, the eggnog and tree decorating tradition in your family, or hosting of a great feast (or series of feasts!) throughout the season.  I can bet that right now you are all thinking of homemade cookies and not frozen, boxed or canned dinners. It seems that this is the one season that our busy schedules, love of fast and easy food, and lack of cooking desire or skill just can’t penetrate.  In this holiday season, cooking, baking and eating survive as a celebration and as a gesture of love and friendship.  I bet that at the very least, most of you will break out an apron and make cookies this month.

Trimming Food Waste

I read this amazing book, American Wasteland by Jonathan Bloom, last year.  The book is well-researched and completely easy to read.  It looks at our entire food system - from farms and production, to packaging and shipping, grocery stores, restaurants, and your kitchen - and points highlights inefficiencies and waste in the system.  It’s astounding.  Nearly half of all the food produced in the United States is thrown away.  Half!  And think about when the waste occurs at the end of this system, for example, after the food has been grown, picked, packaged, shipped, stored, purchased, prepared and served in a restaurant or your home.  If you don’t end up eating it then, the amount of materials (fertilizers, boxes, packaging) and energy (transport, cooking, refrigeration) that are literally just being thrown away is mind-boggling.

Sometimes we do need (or want) recipes

I've said many times that this isn't a recipe blog.  There are already so many talented chefs and cooks posting tons and tons of delicious recipes online.  Developing well-tested recipes that will yield repeatable results really isn't my thing.  For me, the surprise of seeing how something turns out this time is half the fun of cooking.   However, my kitchen is still filled with recipes and cookbooks.  I love looking at recipes and use lots of recipes as the foundation or inspiration for most of what I cook (even if I don't exactly follow the directions).

My collection includes some family heirlooms, some gifts, handwritten recipes on index cards copied from friends and family, and binders full of recipes I've collected from online sites and magazines.  I've inherited my grandmother's copies of The Original Cook Book of Favorite Slavic Recipes (published by the Holy Spirit Mother's Club in the 1960s) and The Good Housekeeping Cookbook (the 1949 edition). While I might not cook from them very much, they are a lot of fun to read.  For example in the "Pointers on Marketing" section of the Good Housekeeing Cookbook it recommends that "you avoid buying more than family will eat for that meal.  It saves your time, grocer's and next customer's."  It's funny to think that your grocer would be put off by you buying too much!  It also includes recipes for things like gruel, mush, luncheon rice molds, rolled celery sandwiches, and jellied tuna sandwiches.

Squash Everywhere!

This time of year the grocery stores and markets are literally overflowing with all kinds of winter squash and pumpkins.  This is a perfect time to adapt what you buy and what you eat to what is in season.  Those crazy looking pumpkins and squash are actually edible (even delicious!) so don't be afraid to buy something and try it!