Beet Borscht

One of my favorite memories from childhood was going to to Lindy's with my dad. The restaurant was large and noisy, the walls were covered with photos of movie stars. Waiters were rushing about and there was a feeling of being at an enormous party. I remember sitting up particularly straight so I could see everything that was going on.
The foods were familiar, Jewish and delicious.
They had an enormous menu. I remember ordering beet borscht and a wonderful apple pancake.

My grandmother had always made the classic Russian cabbage and meat borscht. But prior to this I had only had beet borscht from a jar we bought at the grocery store.  Beet borscht at Lindy's  came not only the standard sour cream but also, with a hot boiled potato! I had never seen it this way and when I put a bit of the hot potato into the soup it was nothing short of miraculous!


I am including  a link  here to a description of the venerable Lindy's that  I visited so long ago with my dad.

http://nyapril1946.blogspot.com/2010/09/lindys-already-legendary-in-1946.html

Beet Borscht

3 large boiling beets
cover with water
Sour Salt, (dried citric acid, available at gourmet stores) or lemon juice
Salt
Potato
Sour Cream
Dill


Wash and scrub beets. Cover beets with water. Add salt and boil. Remove the beets and slip the skins off in cold water. Grate the beets, either a food processor or a medium sized hole of a box grater will do..Rubber gloves will be handy here.
Put the grated beet back into the cooking water. Starting with 1 teaspoon of sour salt or a tablespoon or two of lemon juice and then add some granulated sugar  stirring and adding a little at a time alternating sour salt and sugar if necessary, until you have a tart but not too tart sweet sour taste. Add a little salt if necessary. Chill well and serve with a large dollop of sour cream and a hot boiled potato with a bit of chopped dill
Note: sugar can be replaced with agave syrup or stevia and there is  very good fat free sour cream which I use.

Beet Borscht

One of my favorite memories from childhood was going to to Lindy's with my dad. The restaurant was large and noisy, the walls were covered with photos of movie stars. Waiters were rushing about and there was a feeling of being at an enormous party. I remember sitting up particularly straight so I could see everything that was going on.
The foods were familiar, Jewish and delicious.
They had an enormous menu. I remember ordering beet borscht and a wonderful apple pancake.

My grandmother had always made the classic Russian cabbage and meat borscht. But prior to this I had only had beet borscht from a jar we bought at the grocery store.  Beet borscht at Lindy's  came not only the standard sour cream but also, with a hot boiled potato! I had never seen it this way and when I put a bit of the hot potato into the soup it was nothing short of miraculous!


I am including  a link  here to a description of the venerable Lindy's that  I visited so long ago with my dad.

http://nyapril1946.blogspot.com/2010/09/lindys-already-legendary-in-1946.html

Beet Borscht

3 large boiling beets
cover with water
Sour Salt, (dried citric acid, available at gourmet stores) or lemon juice
Salt
Potato
Sour Cream
Dill


Wash and scrub beets. Cover beets with water. Add salt and boil. Remove the beets and slip the skins off in cold water. Grate the beets, either a food processor or a medium sized hole of a box grater will do..Rubber gloves will be handy here.
Put the grated beet back into the cooking water. Starting with 1 teaspoon of sour salt or a tablespoon or two of lemon juice and then add some granulated sugar  stirring and adding a little at a time alternating sour salt and sugar if necessary, until you have a tart but not too tart sweet sour taste. Add a little salt if necessary. Chill well and serve with a large dollop of sour cream and a hot boiled potato with a bit of chopped dill
Note: sugar can be replaced with agave syrup or stevia and there is  very good fat free sour cream which I use.

Spicy Lentils with peppers and Tomatoes

This recipe by Martha Rose Shulman from her book Mediterranean Light is a favorite of mine. I used french lentils and watched the cooking time so they would not overcook

Makes 6 to 8 servings

1/4 pound (2 cups) brown or green lentils, washed and picked over
6 cups water
1 bay leaf
salt
1 tablespoon olive oil
1 large onion
2 garlic cloves, minced or put through a press
1 green pepper, seeded and chopped...I used a red one
2 hot chili peppers, seeded and finely chopped
1 1/2 pounds ripe fresh or canned tomatoes (without juice), peeled and sliced
freshly ground pepper
3 to 4 tablespoons chopped cilantro (to taste)
juice of 1/2 lemon (optional)

Combine the lentils, water and bayleaf in a large heavy-bottomed saucepan and bring to a boil. Reduce heat, cover and simmer 30 to 40 minutes, until the lentils are tender. Add salt to taste. Drain and retain some of the cooking liquid.

Heat the oil in a large heavy-bottomed skillet or casserole and add the onion and garlic. Saute' over medium-low heat until the onion is tender and beginning to color. Add the green pepper and chili peppers and saute' another 5 to 10 minutes, until the pepper is tender, and add the tomatoes and drained lentils.

Add a little bit of the cooking liquid from the lentils if the mixture seems dry. Simmer over medium-low heat for 15 minutes. Season to taste with more salt and pepper, stir in the cilantro and lemon juice if desired, and serve, or allow to cool and serve chilled.

This dish will keep for 3 to 5 days in the refrigerator.

I am now using a vacuum packaging machine which allows me to keep things longer. I also freeze some of them in the bag and re-heat by boiling the bag..make sure to label and date the bags if you do this!

Per Portion

Calories 189
Fat      2G
Sodium 12 MG
Protein   13G
Carbohydrate  31G
Cholesterol     0G

Spicy Lentils with peppers and Tomatoes

This recipe by Martha Rose Shulman from her book Mediterranean Light is a favorite of mine. I used french lentils and watched the cooking time so they would not overcook

Makes 6 to 8 servings

1/4 pound (2 cups) brown or green lentils, washed and picked over
6 cups water
1 bay leaf
salt
1 tablespoon olive oil
1 large onion
2 garlic cloves, minced or put through a press
1 green pepper, seeded and chopped...I used a red one
2 hot chili peppers, seeded and finely chopped
1 1/2 pounds ripe fresh or canned tomatoes (without juice), peeled and sliced
freshly ground pepper
3 to 4 tablespoons chopped cilantro (to taste)
juice of 1/2 lemon (optional)

Combine the lentils, water and bayleaf in a large heavy-bottomed saucepan and bring to a boil. Reduce heat, cover and simmer 30 to 40 minutes, until the lentils are tender. Add salt to taste. Drain and retain some of the cooking liquid.

Heat the oil in a large heavy-bottomed skillet or casserole and add the onion and garlic. Saute' over medium-low heat until the onion is tender and beginning to color. Add the green pepper and chili peppers and saute' another 5 to 10 minutes, until the pepper is tender, and add the tomatoes and drained lentils.

Add a little bit of the cooking liquid from the lentils if the mixture seems dry. Simmer over medium-low heat for 15 minutes. Season to taste with more salt and pepper, stir in the cilantro and lemon juice if desired, and serve, or allow to cool and serve chilled.

This dish will keep for 3 to 5 days in the refrigerator.

I am now using a vacuum packaging machine which allows me to keep things longer. I also freeze some of them in the bag and re-heat by boiling the bag..make sure to label and date the bags if you do this!

Per Portion

Calories 189
Fat      2G
Sodium 12 MG
Protein   13G
Carbohydrate  31G
Cholesterol     0G

Kale and White Bean Soup

This is a very comforting winter soup that can be cooked ahead and kept in individual portions for later use.

1 1/2 cups navy beans, cleaned and sorted and soaked overnight
3 quarts of water
1 bay leaf
3-4 sage leaves fresh or dried
2 large cloves garlic peeled
1 tablespoon olive oil
1 1/2 cups finely diced yellow onion
1 tablespoon nutritional yeast
1 teaspoon salt
freshly ground pepper
6-8 cups kale, stemmed and chopped to spoon size

Simmer the beans in 3 quarts of water with the bay leaf, sage and garlic cloves until the beans are completely soft, about 2 -2 1/2 hours.

Remove one quarter of the cooked beans, puree them in a food mill blender or food processor and then return them to the pot. The puree will give the soup a creamy background texture.

Heat a  the oil in a skillet and add the onions cooking medium heat,  til transparant. If it seems there is not enough oil you may drizzle a bit of water in now and again until it is done. When soft add the nutritional yeast, a teaspoon of salt, and several grindings of pepper. Stir frequently to prevent the yeast from sticking to the pan. Cook for 5 minutes then add the mixture to the cooked beans.

Cook the kale by sweating in a bit of water..not much..just to keep from sticking..combine it with the beans and add enough water to bring the volume to about 3 quarts. Bring to a boil and simmer for around an hour. Check seasonings and serve

This soup recipe is by Edward Espe Brown from his book The Tassajara Recipe Book. I have left out cream which he adds at the end. I have also lowered the amount of fat by substituting 1 tablespoon of oil for 2 tablespoons of butter.  

Kale and White Bean Soup

This is a very comforting winter soup that can be cooked ahead and kept in individual portions for later use.

1 1/2 cups navy beans, cleaned and sorted and soaked overnight
3 quarts of water
1 bay leaf
3-4 sage leaves fresh or dried
2 large cloves garlic peeled
1 tablespoon olive oil
1 1/2 cups finely diced yellow onion
1 tablespoon nutritional yeast
1 teaspoon salt
freshly ground pepper
6-8 cups kale, stemmed and chopped to spoon size

Simmer the beans in 3 quarts of water with the bay leaf, sage and garlic cloves until the beans are completely soft, about 2 -2 1/2 hours.

Remove one quarter of the cooked beans, puree them in a food mill blender or food processor and then return them to the pot. The puree will give the soup a creamy background texture.

Heat a  the oil in a skillet and add the onions cooking medium heat,  til transparant. If it seems there is not enough oil you may drizzle a bit of water in now and again until it is done. When soft add the nutritional yeast, a teaspoon of salt, and several grindings of pepper. Stir frequently to prevent the yeast from sticking to the pan. Cook for 5 minutes then add the mixture to the cooked beans.

Cook the kale by sweating in a bit of water..not much..just to keep from sticking..combine it with the beans and add enough water to bring the volume to about 3 quarts. Bring to a boil and simmer for around an hour. Check seasonings and serve

This soup recipe is by Edward Espe Brown from his book The Tassajara Recipe Book. I have left out cream which he adds at the end. I have also lowered the amount of fat by substituting 1 tablespoon of oil for 2 tablespoons of butter.  

Carrots Parsnips and Cipollini Onions

24 cipollini onions
6 medium/large carrots peeled and cut into 2 inch pieces
6 medium/large parsnips peeled and cut into 2 inch pieces
1 1/2 tablespoons olive oil
2 tablespoons maple syrup
crystalized ginger cut into tiny bits amount to taste
water

Put cipollini into boiling water for 30 seconds. Drain and stop the cooking with a shower of cold water. Peel the outer white paper skin from the onions and pat dry. Pour oil into a large cast iron pan over medium high heat. Lightly brown the onions.




Next add parsnips and carrots and saute for a few minutes. The parsnips will turn from white to yellowish.

Then add water just to cover along with maple syrup and crystalized ginger. I used 2 small pieces minced.
Boil all over medium high heat until the liquid reduces to almost none and the vegetables are cooked through. If your veggies are getting fully cooked and there is still a lot of liquid, remove the vegetables from the liquid and then reduce the liquid to an amount just enough to moisten the vegetables and pour over the reserved vegetables and serve.

Note: fresh ginger can be used instead of preserved, or you can skip the ginger and add any number of other flavorings. Good accompaniments for carrots and parsnips are: apples,chives, curry, mustard, tarragon, thyme, parsley, dark sesame oil, cheril, cumin, mint or chile.

Carrots Parsnips and Cipollini Onions

24 cipollini onions
6 medium/large carrots peeled and cut into 2 inch pieces
6 medium/large parsnips peeled and cut into 2 inch pieces
1 1/2 tablespoons olive oil
2 tablespoons maple syrup
crystalized ginger cut into tiny bits amount to taste
water

Put cipollini into boiling water for 30 seconds. Drain and stop the cooking with a shower of cold water. Peel the outer white paper skin from the onions and pat dry. Pour oil into a large cast iron pan over medium high heat. Lightly brown the onions.




Next add parsnips and carrots and saute for a few minutes. The parsnips will turn from white to yellowish.

Then add water just to cover along with maple syrup and crystalized ginger. I used 2 small pieces minced.
Boil all over medium high heat until the liquid reduces to almost none and the vegetables are cooked through. If your veggies are getting fully cooked and there is still a lot of liquid, remove the vegetables from the liquid and then reduce the liquid to an amount just enough to moisten the vegetables and pour over the reserved vegetables and serve.

Note: fresh ginger can be used instead of preserved, or you can skip the ginger and add any number of other flavorings. Good accompaniments for carrots and parsnips are: apples,chives, curry, mustard, tarragon, thyme, parsley, dark sesame oil, cheril, cumin, mint or chile.

Marinated Tofu Open-Faced Sandwich

Many of us think tofu isn't very appetizing. This recipe by Deborah Madison from her book The Green's Cookbook, has changed my mind. It's wonderfully tasty with a bit of a crust and easy to make. Best of all, the marinade can be boiled, strained and reused. Once you have the marinated tofu you can use it for a quick meal and it seems to last quite a while without spoiling.







 I have adjusted the recipe to be consistent with my low fat diet. Ms. Madison also offers that this recipe can be used in her recipe for vegetable brochettes also found in the Greens Cookbook. I have yet to try that recipe.

1 or two packages firm tofu, 14 to 18 ounces each
1/2 ounce dried wild mushrooms, porcini or shitake
1 cup water
2 teaspoons dried oregano or marjoram
2 cloves garlic sliced
1/2 cup of olive oil or I use 1/4 cup
1/2 cup of sherry or wine vinegar
1/2 cup red wine
1/4 cup tamari soy sauce...I use the low sodium to keep salt content down
4 whole cloves
1/2 teaspoon salt..could omit if you are watching salt intake
several twists black pepper

cut the tofu into slabs 1 inch thick. and set to drain..this is done by setting them on a bread board or back of a baking sheet and raising one end; point the lower end toward the sink to let the water drain off. Cover the tofu with another tray and weight it down with something heavy like a few cans of tomatoes. Let the tofu drain for about a half hour. This will remove the excess water and allow the marinade to penetrate without being diluted.

While the tofu is draining, prepare the marinade. Simmer the mushrooms in the water for 15 minutes. Heat a small heavy skillet and toast the oregano or marjoram slowly til it is fragrant. Add the oregano and remaining ingredients to the pot with the mushrooms, bring to a boil and simmer slowly a few minutes more.
Remove the tofu from the draining board and arrange it in a single layer in a square  or rectangular non-corrosive pan. strain the marinade through a coffee filter, paper towel or fine cheesecloth and then pour over the toful. Cover with plastic or a lid and refrigerate at least a day but preferably longer. The tofu can marinate 4 or 5 days. Then it can be seperated from the marinade and stored for use later. The marinade can be boiled, strained and reused, if the tofu was well drained. I freeze the marinade for the next time.

When you are ready to make the sandwich you can grill the tofu in a cast iron skillet that has been wiped with olive oil with a paper towel. Brown on all sides. Then slice the thickness in two and place on a very good slice of toasted whole wheat bread..I love the organic stone ground whole wheat bread from le pain  quotidian..a bakery with many outlets in New York and other locations. Ms. Madison suggests you put mayonaise and horseradish on the bread..then the tofu, followed with a slice of fresh tomato. I substitute Smart Beat Nonfat mayonnaise dressing..which is a very good mayo substitute that tastes just like mayo and I add to it. For horse radish I use Gold's Prepared Grated Horseradish, which is available in the refrigerator case of many supermarkets. Then I top with a slice of tomato or canned tomato in winter.
I served it with a frisee and fennel and apple salad with fat free apple cider dressing.
Its a delicious meal!
Note:
Here is the nutritional content in tofu so that you can determine the amount you wish to serve as a portion

http://nutritiondata.self.com/facts/legumes-and-legume-products/4467/2

Marinated Tofu Open-Faced Sandwich

Many of us think tofu isn't very appetizing. This recipe by Deborah Madison from her book The Green's Cookbook, has changed my mind. It's wonderfully tasty with a bit of a crust and easy to make. Best of all, the marinade can be boiled, strained and reused. Once you have the marinated tofu you can use it for a quick meal and it seems to last quite a while without spoiling.







 I have adjusted the recipe to be consistent with my low fat diet. Ms. Madison also offers that this recipe can be used in her recipe for vegetable brochettes also found in the Greens Cookbook. I have yet to try that recipe.

1 or two packages firm tofu, 14 to 18 ounces each
1/2 ounce dried wild mushrooms, porcini or shitake
1 cup water
2 teaspoons dried oregano or marjoram
2 cloves garlic sliced
1/2 cup of olive oil or I use 1/4 cup
1/2 cup of sherry or wine vinegar
1/2 cup red wine
1/4 cup tamari soy sauce...I use the low sodium to keep salt content down
4 whole cloves
1/2 teaspoon salt..could omit if you are watching salt intake
several twists black pepper

cut the tofu into slabs 1 inch thick. and set to drain..this is done by setting them on a bread board or back of a baking sheet and raising one end; point the lower end toward the sink to let the water drain off. Cover the tofu with another tray and weight it down with something heavy like a few cans of tomatoes. Let the tofu drain for about a half hour. This will remove the excess water and allow the marinade to penetrate without being diluted.

While the tofu is draining, prepare the marinade. Simmer the mushrooms in the water for 15 minutes. Heat a small heavy skillet and toast the oregano or marjoram slowly til it is fragrant. Add the oregano and remaining ingredients to the pot with the mushrooms, bring to a boil and simmer slowly a few minutes more.
Remove the tofu from the draining board and arrange it in a single layer in a square  or rectangular non-corrosive pan. strain the marinade through a coffee filter, paper towel or fine cheesecloth and then pour over the toful. Cover with plastic or a lid and refrigerate at least a day but preferably longer. The tofu can marinate 4 or 5 days. Then it can be seperated from the marinade and stored for use later. The marinade can be boiled, strained and reused, if the tofu was well drained. I freeze the marinade for the next time.

When you are ready to make the sandwich you can grill the tofu in a cast iron skillet that has been wiped with olive oil with a paper towel. Brown on all sides. Then slice the thickness in two and place on a very good slice of toasted whole wheat bread..I love the organic stone ground whole wheat bread from le pain  quotidian..a bakery with many outlets in New York and other locations. Ms. Madison suggests you put mayonaise and horseradish on the bread..then the tofu, followed with a slice of fresh tomato. I substitute Smart Beat Nonfat mayonnaise dressing..which is a very good mayo substitute that tastes just like mayo and I add to it. For horse radish I use Gold's Prepared Grated Horseradish, which is available in the refrigerator case of many supermarkets. Then I top with a slice of tomato or canned tomato in winter.
I served it with a frisee and fennel and apple salad with fat free apple cider dressing.
Its a delicious meal!
Note:
Here is the nutritional content in tofu so that you can determine the amount you wish to serve as a portion

http://nutritiondata.self.com/facts/legumes-and-legume-products/4467/2

Soups using Whole Grains

Martha Rose Shulman is a cookbook author who has been writing about lighter cuisine since the late 1970's. Her first book called the Vegetarian Feast is a wonderful compendium of vegetarian fare. Mediterranean Light is another. At the end of each recipe she  includes the nutritional content of the food allowing you to judge whether this is a recipe that fits with your nutritional goals. Articles by her are often found  in the New York Times. I found this article, on using whole grains in soup recipes, in the Times blog.

http://well.blogs.nytimes.com/2011/01/14/soups-with-heft/

Soups using Whole Grains

Martha Rose Shulman is a cookbook author who has been writing about lighter cuisine since the late 1970's. Her first book called the Vegetarian Feast is a wonderful compendium of vegetarian fare. Mediterranean Light is another. At the end of each recipe she  includes the nutritional content of the food allowing you to judge whether this is a recipe that fits with your nutritional goals. Articles by her are often found  in the New York Times. I found this article, on using whole grains in soup recipes, in the Times blog.

http://well.blogs.nytimes.com/2011/01/14/soups-with-heft/

Pan Roasted Portobello Mushrooms

This a quick and delicious idea. With a damp mushroom brush, a soft bristle brush somewhat like a complexion brush, brush off the surfaces of the mushrooms..Don't soak in water..just wipe ..you can use a dampened kitchen towel too. Then put a little olive oil on your hands and rub over the surfaces top and bottom. Next, find a cast iron pan with a cover and  that will hold the portobellos in one layer. Wipe the pan with a little oil..a paper towel will do the trick to wipe oil on the surface yet sop up excess so it is not in the food. Chop a large clove of garlic and sprinkle on the surface of the pan and over the tops of the mushrooms which should be placed in the pan, add a pinch of salt. Cover and cook low heat, turning every now and again. The mushrooms are done when there is mushroom juice in the pan and it looks cooked thru..you can cut one if you are uncertain. One Mushroom Cap will be a good starter or alternatively can be put into other dishes as a side or an ingredient. The cooking time is about 15 minutes or a bit more.

Pan Roasted Portobello Mushrooms

This a quick and delicious idea. With a damp mushroom brush, a soft bristle brush somewhat like a complexion brush, brush off the surfaces of the mushrooms..Don't soak in water..just wipe ..you can use a dampened kitchen towel too. Then put a little olive oil on your hands and rub over the surfaces top and bottom. Next, find a cast iron pan with a cover and  that will hold the portobellos in one layer. Wipe the pan with a little oil..a paper towel will do the trick to wipe oil on the surface yet sop up excess so it is not in the food. Chop a large clove of garlic and sprinkle on the surface of the pan and over the tops of the mushrooms which should be placed in the pan, add a pinch of salt. Cover and cook low heat, turning every now and again. The mushrooms are done when there is mushroom juice in the pan and it looks cooked thru..you can cut one if you are uncertain. One Mushroom Cap will be a good starter or alternatively can be put into other dishes as a side or an ingredient. The cooking time is about 15 minutes or a bit more.

Spaghetti Squash

Spaghetti squash is very good and a low calorie substitute for pasta. It  can be sauced just the same as pasta. It is easy to cook and at 42 calories a cup vrey diet friendly.
Here is the rest of the nutritional data on spaghetti squash:

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2655/2

To prepare:

Slice a squash in half. You will need a big heavy knife and some muscle power..they are hard on the exterior..I actually used a rubber mallet to get my knife through it today.

With a spoon scrape out the seeds. Then in a cast iron pan large enough or casserole grease lightly the pan and the cut surface with a small quantity of olive oil...just to keep it from sticking. Then place cut side down in the bottom of the pan and cover. Put into a pre-heated oven 350 degrees. It is done when the shell is pierced with a large cooking fork and the flesh is tender and soft. Using tongs or a fork take the squash from the pan..Holding with oven mitts you can then scrape out the strings of squash with a dinner fork into a bowl. I use a quarter of a small squash for a serving..about a cup and today made a simple tomato sauce which will appear in the next post.

Spaghetti Squash

Spaghetti squash is very good and a low calorie substitute for pasta. It  can be sauced just the same as pasta. It is easy to cook and at 42 calories a cup vrey diet friendly.
Here is the rest of the nutritional data on spaghetti squash:

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2655/2

To prepare:

Slice a squash in half. You will need a big heavy knife and some muscle power..they are hard on the exterior..I actually used a rubber mallet to get my knife through it today.

With a spoon scrape out the seeds. Then in a cast iron pan large enough or casserole grease lightly the pan and the cut surface with a small quantity of olive oil...just to keep it from sticking. Then place cut side down in the bottom of the pan and cover. Put into a pre-heated oven 350 degrees. It is done when the shell is pierced with a large cooking fork and the flesh is tender and soft. Using tongs or a fork take the squash from the pan..Holding with oven mitts you can then scrape out the strings of squash with a dinner fork into a bowl. I use a quarter of a small squash for a serving..about a cup and today made a simple tomato sauce which will appear in the next post.

Julia Child's Ratatouille Revised to Low Fat and Easier

I had a yen for Ratatouille and the best recipe to me has been by Julia Child and Simon Beck. Julia's recipe was for a half pound of eggplant and a half pound of zucchini. I doubled the recipe and offer some suggestions as to what would make it low fat/salt and still good.

the recipe is shown on the following site.

http://www.healthygreenkitchen.com/julia-childs-ratatouille.html

I have changed it by substituting good chopped canned Italian plum tomatoes..imported please from Italy..read the label carefully...Also
I have lowered the 6 or 7 tablespoons of olive oil to fit into the very low fat diet I am following by making the following recipe changes..

When salting the zucchini and eggplants I use a half teaspoon of sea salt instead of a whole teaspoon, scattered over and mixed in by hand. Instead of sauteeing the zucchini or eggplant I drizzle over a whole tablespoon of olive oil then mix to cover each piece well with my hands..then I put them into a flat pan big enough to only have one layer of veggies so they don't lie upon eachother and roast them in the oven at 450 degrees. I turn and carefully watch so they don't burn or brown too much..follow the level of color from the original recipe. Next I do the same with the onions and the peppers..again using only 1 Tablespoon of oil..I do not add the tomato ealy as in the recipe, rather I add it when you layer the casserole at the end as the tomatoes are already soft out of the can.

The results are quite similar in taste to the original however the veggies are not swimming in oil and therefor can be made for a very low fat diet. If you have no issues with using all the oil it is luxurious but I find it isnt necessary particularly if you have become habituated to using less oil in your cooking.

I serve it with brown rice or quinoa and a salad

Julia Child's Ratatouille Revised to Low Fat and Easier

I had a yen for Ratatouille and the best recipe to me has been by Julia Child and Simon Beck. Julia's recipe was for a half pound of eggplant and a half pound of zucchini. I doubled the recipe and offer some suggestions as to what would make it low fat/salt and still good.

the recipe is shown on the following site.

http://www.healthygreenkitchen.com/julia-childs-ratatouille.html

I have changed it by substituting good chopped canned Italian plum tomatoes..imported please from Italy..read the label carefully...Also
I have lowered the 6 or 7 tablespoons of olive oil to fit into the very low fat diet I am following by making the following recipe changes..

When salting the zucchini and eggplants I use a half teaspoon of sea salt instead of a whole teaspoon, scattered over and mixed in by hand. Instead of sauteeing the zucchini or eggplant I drizzle over a whole tablespoon of olive oil then mix to cover each piece well with my hands..then I put them into a flat pan big enough to only have one layer of veggies so they don't lie upon eachother and roast them in the oven at 450 degrees. I turn and carefully watch so they don't burn or brown too much..follow the level of color from the original recipe. Next I do the same with the onions and the peppers..again using only 1 Tablespoon of oil..I do not add the tomato ealy as in the recipe, rather I add it when you layer the casserole at the end as the tomatoes are already soft out of the can.

The results are quite similar in taste to the original however the veggies are not swimming in oil and therefor can be made for a very low fat diet. If you have no issues with using all the oil it is luxurious but I find it isnt necessary particularly if you have become habituated to using less oil in your cooking.

I serve it with brown rice or quinoa and a salad

Leeks braised and sauteed, and as two fillings for omelettes

Braised Leeks are a classic in french cooking. They are very easy to prepare and like all members of the Alium family, Onion family, they are really good for you.

First you must choose and clean the leeks. I prefer my leeks on the smallish side as they are easier to cook and I think they taste better than the enormous ones. To clean them I follow Julia Child's advise which roughly goes like this.

Lay the leek on a cutting board. From the top of the white part to the end of the green part slice it through. Then roll it a half turn and again slice through.
 Holding it lengthwize parallel to the bottom of the sink basin clean by running water accross one of the cuts while opening gently the leaves..never hold upright against the flow of water or you will force the sand deeper into the leek. Then once the leek is clean where you cut it turn to the next cut and continue until you have cleaned all the areas you have cut. Sandy leeks are unpleasant so make sure you got all of it out.

Next, Cut off the root end and then cut off most of the green parts.

To braise the white part of the leek you need to first in a couple of teaspoons of olive oil brown the leek. Then add some broth..chicken or even vermouth or white wine to the pan and slowly poach turning until it is tender.

For the greens you can cut them into one inch pieces and saute them in a bit of olive oil for use in other preparations

I am suggesting two omelette fillings here using the sauteed leeks.

One is with the sauteed peppers from the 11/22/2010 posting along with a bit of Ricotta

The second omelette filling uses the sauteed leeks with some Coach Farms Lowered Fat Goats Cheese Chevre..and a bit of  salt and pepper. 

Leeks braised and sauteed, and as two fillings for omelettes

Braised Leeks are a classic in french cooking. They are very easy to prepare and like all members of the Alium family, Onion family, they are really good for you.

First you must choose and clean the leeks. I prefer my leeks on the smallish side as they are easier to cook and I think they taste better than the enormous ones. To clean them I follow Julia Child's advise which roughly goes like this.

Lay the leek on a cutting board. From the top of the white part to the end of the green part slice it through. Then roll it a half turn and again slice through.
 Holding it lengthwize parallel to the bottom of the sink basin clean by running water accross one of the cuts while opening gently the leaves..never hold upright against the flow of water or you will force the sand deeper into the leek. Then once the leek is clean where you cut it turn to the next cut and continue until you have cleaned all the areas you have cut. Sandy leeks are unpleasant so make sure you got all of it out.

Next, Cut off the root end and then cut off most of the green parts.

To braise the white part of the leek you need to first in a couple of teaspoons of olive oil brown the leek. Then add some broth..chicken or even vermouth or white wine to the pan and slowly poach turning until it is tender.

For the greens you can cut them into one inch pieces and saute them in a bit of olive oil for use in other preparations

I am suggesting two omelette fillings here using the sauteed leeks.

One is with the sauteed peppers from the 11/22/2010 posting along with a bit of Ricotta

The second omelette filling uses the sauteed leeks with some Coach Farms Lowered Fat Goats Cheese Chevre..and a bit of  salt and pepper.