Wednesday, February 20, 2008

salad dressings

Any flavor of vinegar with a bit of hot sauce, even tabasco

01/16/09 at Red Lobster
malt vinegar or balsamic vinegar is a great topping for the salad with not oil. I sprinkled a bit of Tabasco on it as well and that did the trick. Odd because I prefer Louisiana hot sauce to the Tabasco but here I reverse my preferences.

Cafe Bangkok Sauce and Salad- Giner-Sesame flavor at 21 calories per tablespoon.
hot sauce

About even proportions with the hot sauce less to protect the ginger flavor.

Eat this not that dressings to buy

Briannas Sanda Fe Blend (2 Tbsp, 30 mL)
Calories 25
Fat 0 g
Sodium 480 mg

Annie's Naturals Lite Raspberry Vinaigrette (2 Tbsp, 31 g)
Calories 40
Fat 3 g
Saturated Fat 0 g
Sodium 60 mg

Kraft Roasted Red Pepper Italian with Parmesan (2 Tbsp, 32 g)
Calories 40
Fat 2 g
Saturated Fat 0 g
Sodium 440 mg

Maple Grove Farms of Vermont Fat Free Honey Dijon (2 Tbsp, 30 mL)
Calories 40
Fat 0 g
Sodium 200 mg

Newman's Own Natural Salad Mist Tuscan Italian (10 sprays, 8 mL)
Calories 10
Fat 1 g
Saturated Fat 0 g
Sodium 100 mg

Star Balsamic Vinegar of Modena (1 Tbsp, 15 mL)
Calories 5
Fat 0 g
Sodium 0 mg

Mix in a bowl and spoon over salad. The Cafe Bangkok is thick and will thin nicely with the soy.

Thursday, February 7, 2008

salad - cucumber and red onion

10-28-08cucumber marinated with red onions.From the Eat, Drink and Weigh less book.
they call for some sugar, but I just skip that.

1/4 cup cider vinegar - I used almost 1/2 cup malt vinegar and a tiny bit of left over sherry
minced red onion - I just chopped it small
fresh cilantro - I used dried.

11-5-08 I used some Balsamic with the malt vinegar and a bit of sherry.
I added chopped green peppers to the mix.
I heated the vinegar with the dried cilantro to release more of the flavor. After heating it to a boil, I removed it from the stove, let it set a bit, then put it in the freezer while I filled the jars with vegetables.
I layered the vegetables using the bits of green pepper to fill in the holes and spaces between them.
I will still have to turn the jars as they marinate. Also next time I'll try to put cilantro in between the layers as the tight fit of the vegetables seemed to filter a good bit of that so it rested on the top of the mixture. I turned a few times to try to work some lower in the jars.

Slice the cucumbers fairly slim.
put in the cucumbers and onion and spices. Mix. Put in a tightly sealed jar and let marinate in the refrigerator for 4 hours.

I kept turning the jar. The liquid did not cover very well.
Still it all tasted good when it was done. I used some of it in a wrap with other veggies including three finely chopped anchovies.
anchovies in tiny quantities could be added to the mix in the beginning.

Tuesday, February 5, 2008

sauerkraut- Kapusta

I have not made this yet and it too is not meatless, but it used a good bit of cabbage so it does satisfy that part of the diet.

Gail Guzik:
Take county style pork and brown it. combine a sliced cabbage with a can of sauerkraut and cook the entire mix with black pepper for a few hours in a large stove top pan. Keep it covered but turn the mixture every so often.

I suggested carroway seed and that seemed okay.
the recipes I have seen so far call for onion as well.

Gail also puts in an apple, skinned and cut in pieces.


Tried the recipe in the old cast iron fry pan. I did have to watch for burning and added water part way through the cooking. It smells good. The pork is beginning to get so it will fall off the bone. I used the country pork rib pieces. I did not add spices, even avoided onion, deciding just to do what Gail recommended and add variations another time.


April 11 2009 - Used the mandolin to shred the cabbage. Made it with carroway this time.
No onion. Elizabeth is better with no onion. If I want onion I'll use a jar in the part I heat up for myself as left over. Again it needed extra water part way through the cooking.
I did not have an apple.

Easter morning- April 12

Yes, we had left over kapusta for brunch. Yum! I had mine with a slice of Rubslager Westfalian style pumpernickle which is made with whole rye flour (the stuff that keeps the prostate healthy). Much smaller and thinner than a conventional slice of bread and yet not as ridiculous as a coctail bread, this is a fine compromise. I added pot of Stash's double bergamot tea and the taste blendings were exquisite.

Note for next time: Two pieces of country ribs is plenty of meat for a large cabbage with sauerkraut to taste. The carroway worked just perfectly.

February 2010 in Tampa
No carraway here.  I used lean boneless pork chops and liked it better without the fat.  I browned them i olive oil.   They did not easily break up, so we might eat this with chunks of pork rather than shredded.  I'll cut the pork smaller next time.
Bruce and Abigail liked it fine.  I liked it too even with bite sized chunks of meat.

March 2010
 at Chapel Hill
Took the left over barbecue from Florida and chopped it into the cabbage and sauerkraut.  Used a larger kettle this time and liked it better than a fry pan.  Added some chicken broth and boiled it up.  I used the juice of the sauerkraut but that was a mistake.  Too harsh.  If I need more vinegar it is better to add some smoother basil vinegar.  I added carroway seeds.  The smokey flavor of the barbecue ribs and chicken added a nice flavor to the mixture.  We both liked it.

Ann Marie writes:
A few months ago, Elizabeth had described the kapusta and it sounded good, so I put about half a good sized cabbage, a large size can of saurkraut and a mess of lean pork short ribs and cooked and cooked it. I really liked it the first 3 meals, but I had made way too much for 1, didn't think it would freeze well, so kept eating it over the next week. (Too scotch to throw it away). I didn't want to even think about it till about now, so when I do it again, I'll cut way back on the ingredients. I really loved the smell as it was cooking, and that first meal!

October 1, 2010 for poker buddies

More carroway this time and used the country pork ribs Gail used in original.
I did not have an apple.
I used a good shake of carroway seeds.  I really like carroway in this recipe.
I made this as one choice for the poker players.  Roasted a turkey at the same time so the smells are interesting and sweeter than the smells of just the cabbage.  I used a large cabbage and two large cans of kraut.
I did Gail's country ribs again, browning them before I started the cooking, but I like the other more tender cuts of meat better in this in spite of getting the ribs for a dollar a pound.
For six hours the mixture sat on low in the slow cooker while we played cards.  It was not the favorite of the group so there were leftovers.
Wow, what a concentration of flavors!!  My mind tells me it can't be good to cook something for about 12 hours total, but this stuff is even better over cooked.  Is there any food value left?   I don't know.  But it does seem like a good diet dish.
At Foxwoods a Polish fellow taught me that the particular mix of cabbage and saurkraut is actually called Bigos Kapusta.  Here is a follow up recipe:

April 2017

No apple again.
I used the granite pan. The cover is not very tight, so it cooked off the liquid and needed more.  I watched it and put it on low, so nothing burned.
I bought a bag of Shop Rite sauerkraut and a small cabbage.  I had no carroway, but used some other small poppy seeds and a small amount of cumin seeds.
A small cabbage was still a lot of cabbage for a large bag of saurerkraut.
I used the mandolin to shred the cabbage course.  I cut the ends.  Seemed to work pretty well.
I put in one and a bit jar of veggie juice.  Later I added another jar of veggie juice.
I drained and rinsed the sauerkraut to keep the harsh taste out.
I added a bit of the sherry we have not been drinking for a unique taste, vinegar like but not as strong.
I used up the last couple spoonfuls of a wine vinegar.
It all seemed to work. It is an unusual kapusta, but tasty.  I would not want to put too much cumin in as that flavor came out fine.


In the refrigerated section I found Claussen sauerkraut. It is very much better than traditional canned sauerkraut. Seems crisper as they advertise on the jar.

Monday, February 4, 2008


Mushrooms and peppercini


I have always liked peppercini eaten by hand. They are a mild pepper. Still they seemed as if they would be better blended with another taste.
From a nicely washed button mushroom and take a bite. Don't chew.
Now bite the entire peppercinni pepper and chew the two together
"in the same mouth" as Margot used to say.

Spinach portobella soup

May 23. 2010
Eliz in Greece

Well, I'll try to reproduce what happened:

I had fresh whole spinach from Guido's that was too old for salad and I cooked it up in some basil vinegar, my new addictive food, and garlic.
This was good.
I had a very small bottle of venison soup and decided to mix the two with a can of chicken broth.  I added that organic pepper spice mix from Florida and sliced in some portobella mushrooms.
Well, it was okay, but strong on the spice and the mushrooms.  I need to use them more sparingly than regular mushrooms as they are rich in flavor.
So I took the left overs today, added a can of cream of chicken soup and whipped it all up with that electric wand that creamed the spinach and the mushrooms.
This turned out the best of all the cooking and made a fine meal with multigrain Wasa crumbled in.

Sunday, February 3, 2008

Saturday, February 2, 2008

Sweet Potato Veggie soup


Elizabeth made this in Florida.


  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup green pepper, chopped
  • 1 pound sweet potatoes, peeled and diced in 1/2-inch pieces
  • 3 cups chicken stock
  • 1 cup chopped tomato
  • 1 can crushed tomatoes
  • 1 teaspoon each: dried oregano, thyme and basil
  • 1 cup snow peas
  • Salt and pepper

  • Pinch of cayenne pepper or red pepper flakes
  • 1/3 cup Parmesan cheese


step 1Spray your soup pot with nonstick cooking spray and place over high heat.
step 2
When pan is hot, add the onions, celery and green pepper and cook for 3 minutes. Stir occasionally.
step 3Add the rest of the ingredients except snow peas, except for the salt and pepper. Stir and bring to a boil.
step 4Boil soup until the sweet potatoes are just tender. Stir frequently.Use the blender to puree some of the sweet potatoes and tomato for a thicker base. Add snow peas for just a couple of minutes.
step 5
Season with salt and pepper to taste and cool before refrigerating. It will stay fresh up to 3 days and taste better each day. Reheat before serving

Inspired by:

Friday, February 1, 2008

tomatoes, fried green

Click the pointer to see the green tomatoes fry to the tune of Eddie Condon

Click the pointer above to see the green tomatoes fry to the tune of Eddie Condon


  • 4 large green tomatoes
  • 2 eggs
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup bread crumbs
  • 2 teaspoons coarse kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 quart vegetable oil for frying


  1. Slice tomatoes 1/2 inch thick. Discard the ends.
  2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
  3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

  Canola works just great.  Olive is hard to use.  

The trick to this cooking is not to have the oil too hot.  You want to brown and not burn the coating yet leave time for the tomatoes to cook soft.  Elizabeth actually likes them a bit crunchy, but they are sweeter when cooked soft inside and crunchy outside.  I add Frank's hot sauce and some fresh grated parmigiana.
I used the Italian seasoned bread crumbs.

Tomato soup - Vegan

Turkey sausage at Abigail's

Turkey sausage ( I play around with the spices, but this is the general idea)

package of lean ground turkey
salt or tamari
red pepper flakes
black pepper
curry ( (go light with this unless you want it to taste like curry sausage)
fennel (really makes it taste like sausage)
a couple of tablespoons of olive oil
a cup (more or less) applesauce
a cup ( more or less) oatmeal

I never measure anything, so everytime I make it I use different spices. You can really play around with it until you hit on something you like. I freeze them into patties and pull them out in the morning one or two at a time. I cook them in a little bit of olive oil on top of the stove. I bet they could also be baked.
That's it.

On Thu, Dec 17, 2009 at 7:06 AM, Elizabeth Reid <> wrote:
I raved about your Turkey Sausage to Jen and Ann Marie and they both want the recipe and so do I. I found Zonya on line and there is a Turkey Meatloaf recipe that is similar but the sausage one is is the cookbook you have to buy.

Could you hit reply all and tell all of us the ingredients you use?

Thanks again for a great breakfast. Love, ~~~E

turnip rutabaga

To the mashed and buttered rutabagas, I added freshly ground cardamom,
fresh thyme, lots of pepper, a bit of nutmeg and some creme fraiche.