Quinoa Primavera with Chicken, Spring Peas and Asparagus

Here's another recipe from Whole Foods.

Roasted or rotisserie chicken works perfectly in this recipe. Any leftover quinoa primavera can be chilled and tossed with vinaigrette to make a lively salad.

Ingredients

1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red onion
1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup fresh peas or frozen petite peas, thawed
1 cup shredded cooked chicken
1 cup thinly sliced baby spinach leaves
Sea salt and freshly ground pepper to taste
Method

Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.

Nutrition: Per serving (about 11oz/325g-wt.): 310 calories (80 from fat), 9g total fat, 1.5g saturated fat, 30mg cholesterol, 370mg sodium, 39g total carbohydrate (7g dietary fiber, 4g sugar), 20g protein

Spinach and Porcini Mushroom Risotto

Here's a recipe from Whole Foods.

Serves 4 to 6

Dried porcini mushrooms are particularly tasty since their flavor is concentrated. Simply plump them up in a bit of hot water before using, which yields a terrific mushroom broth for the recipe, too.
Ingredients

1/3 cup dried porcini mushrooms
3 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1/3 cup Marsala wine
1/3 pound Canadian bacon, diced
2 1/2 to 3 cups chicken broth
2 cups chopped fresh spinach
1/3 cup shredded aged Gruyère cheese
Salt and pepper to taste
Method

Soak dried mushrooms in 1 cup very hot water for 5 minutes. Strain and reserve the liquid in a bowl. Chop mushrooms and set aside in a second bowl.

Heat butter in a large skillet over medium heat. Add onions and garlic and cook for about 3 minutes, until the onions are translucent. Add rice and cook, stirring continuously, coating the rice with butter, for 3 minutes. Next, add Marsala and continue stirring until the liquid is completely absorbed, about 1 minute.

Stir in bacon, mushrooms and reserved mushroom liquid. Continue stirring until liquid has been absorbed. Continue by adding the broth, 1/2 cup at a time, stirring continuously, until all the liquid has been absorbed. The mixture should get creamier as you stir, and the total cooking time should be about 30 minutes. When the rice is cooked (it will be tender but still al dente), turn off the heat, stir in the spinach and cheese and season with salt and pepper. Serve immediately.

Nutrition

Per serving (about 9oz/243g-wt.): 270 calories (110 from fat), 12g total fat, 6g saturated fat, 40mg cholesterol, 940mg sodium, 25g total carbohydrate (2g dietary fiber, 2g sugar), 14g protein

Bread Pudding

I tried this recipe from All Recipes. I added some chocolate chips instead of raisins and I didn't have enough sugar, which was a blessing, since I didn't want the pudding too sweet.

Ingredients:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk (I used only 1-1/2 cups milk or 1 can 370-ml milk; I prefer a drier kind of pudding)
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Beef Korma

This recipe came from a classmate in grade school and high school. He was one of the naughtiest boys in our class. Now, he's a professor in our school's Department of Nutrition and Dietetics. I've had this recipe for some time, but could not find lemongrass until recently. (I kept a few stalks and hope to grow some in a container garden.) I served this with naan bread, which my son loved.

1 kilo beef, cut into cubes
1 beef broth cube
1/4 cup peanut butter
2 tablespoons tomato paste
2 cups thick coconut milk
1 tablespoon curry powder
2 tablespoons vegetable oil
1 cup water

Marinade for beef:
1/4 cup lemongrass, finely chopped
1/4 cup garlic, finely chopped
1/4 cup ginger, finely chopped
1/4 cup onion, finely chopped
1-1/2 tablespoons turmeric, finely chopped
1/4 cup calamansi (lime) juice
2 teaspoons salt
2 teaspoons black pepper

In a large bowl, combine marinade ingredients with meat and mix well to coat meat evenly. Cover bowl with cling wrap. Marinate beef in refrigerator for 2 hours or more.

In a large pan, heat oil. Add beef and other ingredients, except coconut milk. Add water. Simmer for 45 minutes or until meat is tender. Add coconut milk and let it stand until sauce thickens and tends to cling to meat.

Spaghetti with Onions - 2 versions

I tried this tonight. The sauce was not as thick as it says it should be. I used whole wheat spaghetti and I wonder if that made a difference. I've been trying recipes from Moosewood Restaurant's Low-Fat Favorites all week.

We modified this recipe from Ed Giobbi, who found it in a very old Italian cookbook. Just as he says, it's a winner.

The pasta is only partially cooked when you add it to the sauce, so as it finishes cooking, it releases the rest of its starch, creating a sauce so thick and unctuous you'd swear it had cheese in it - a bit of kitchen wizardry at work!

4 large onions
2 teaspoons olive oil
2 teaspoons ground fennel (optional)
1 lb spaghetti (about 453 grams)
1 cup skim milk
1 cup canned tomatoes, crushed or coarsely chopped (8-0z can)
1 teaspoon salt
ground black pepper to taste

Slice off the ends of the onions. Cut each onion in half lengthwise and remove the peel. Slice each half lengthwise into strips.

Bring a large pot of water to a boil.

While the water heats, pour the oil into a large skillet or wide soup pot and add the onions and fennel, if using. Saute, stirring occasionally to prevent sticking, until the onions are translucent, about 10 minutes.

Ease the spaghetti into the boiling water, stir and cover. Cook the spaghetti for just 5 minutes.

Meanwhile, add the milk and tomatoes to the onions. The milk will curdle, but don't worry. Cover and gently simmer.

When the spaghetti has cooked exactly 5 minutes, drain it and add it immediately to the onion mixture. Simmer the spaghetti in the sauce for about 5 minutes, stirring constantly, until the pasta is al dente and the sauce is smooth. Drizzle it in a little more milk if the sauce becomes too stiff. Add the salt and pepper to taste. Serve immediately.

This other version, called Spaghetti with Caramelized Onions comes from The One-Dish Vegetarian cookbook.

You come home in the evening, tired unto exhaustion. No one has shopped for dinner. The weather is foul - rain, sleet, snow - there is no question of going out. You pull out the spaghetti pot, fill it with water, put it on the stove. The pantry has some onions, not much else. You slice the onions and saute them slowly while you chat with your family, read the mail, whatever. An hour later you boil the spaghetti and toss it with the sauce. You've created magic! A delicious dinner out of nothing much.

2 tablespoons olive oil
2 tablespoons butter
3 large onions (about 1-1/2 lbs), sliced very thin
2 teaspoons salt
Freshly ground black pepper, to taste
1/2 cup dry white wine
1/2 cup finely chopped parsley
2 tablespoons salt
1 pound spaghetti
Freshly grated Parmesan cheese

1. Place a large pot of water (6 quarts) on high heat to boil for the pasta.
2. In a large saute pan or skillet, heat the olive oil and butter over medium heat. Add the onions, turn the heat to very low, and cook the onions, stirring occasionally for 45 minutes to 1 hour, until the onions have turned golden brown. Be careful not to let the onions burn. They should cook very slowly and evenly, so adjust the heat accordingly.
3. Add salt and plenty of black pepper to the caramelized onions. Because of their sweetness they should be fairly heavily seasoned.
4. Add the wine and raise the heat to high; simmer until most of the wine has evaporated. Add the parsley, stir, and turn off the heat.
5. Add salt to boiling pasta water then add the spaghetti. Cook the spaghetti until it is al dente. Drain the spaghetti and add to the saute pan with the caramelized onions. Turn on the heat under the pan and toss the spaghetti with the sauce.
6. Serve at once in pasta bowls and serve the cheese separately.

Variations:
Add 1/2 cup heavy cream after you have added and simmered the wine. Simmer for a few minutes until the sauce has thickened.
Stir in 1/2 cup chopped toasted walnuts or toasted pine nuts just before serving.

An onion can make people cry, but there's no vegetable that can make people laugh. - Anonymous

Minestrone Genoa

Here's a light version of minestrone from Moosewood Restaurant's Low-Fat Favorites. We had this with pita bread.

The variations on minestrone are almost infinite. The hills around Genoa are covered with fragrant herbs, and minestrone there is usually spiked with pesto, a trick we have adopted for this quick-cooking rendition. You could add to or replace some of the vegetables listed here - zucchini, turnips, and spinach or other greens are all fine additions or substitutions.

Serves 4-6
Preparation time: 15-20 minutes
Simmering time: 20-25 minutes

6 cups basic vegetable stock
2 cups chopped onions
1 cup chopped celery
1 cup peeled and chopped carrots
2 cups cubed peeled potatoes
2 cups chopped cabbage
1 cup cut green beans, in 2-inch pieces (about 6 ounces)
3 cups cooked cannellini or white kidney beans (two 15-oz cans, rinsed and drained)
1 cup prepared pesto
Salt and ground pepper to taste

In a soup pot, bring the stock to a boil. Add the onions, celery, and carrots, lower the heat, and simmer for 10 minutes. Add the potatoes, cabbage, and green beans and simmer for 10-12 minutes more, until the potatoes are tender. Stir in the cannellini and pesto and heat thoroughly. Add salt and pepper to taste. Serve hot or at room temperature.

Variation: Add 2 or 3 bay leaves to the simmering vegetables and remove them before serving the soup.

Note: If you have leftover minestrone, consider serving it the Italian way, called riballita, "reboiled". Soak thick slices of stale bread in the soup until the bread nearly dissolves. The soup should be almost thick enough to hold up a spoon. Gently reheat it on the stove or bake it in a baking dish, sprinkled with a little grated cheese.

Yummy Pork Chops

I wasn't sure how this would turn out, but my family loved it. I served it with Asian Salad (store-bought) and Herb Rice (recipe follows). The recipe was taken from Anna Casale's Long Life Cookbook - Delectable Recipes for Two.

The onion, lemon, brown sugar, and ketchup form a mahogany glaze for these succulent chops.

2 teaspoons olive oil
4 pork rib chops, each 1/2-inch thick (1 lb total weight), well trimmed of fat
1 small yellow onion (5 oz), peeled and sliced into paper-thin rounds
1 lemon (4 oz), ends removed, sliced into 8 thin rounds
2 teaspoons ketchup
4 teaspoons dark brown sugar
2 to 3 tablespoons water

1. In a 10-inch nonstick skillet, heat oil over medium-high heat. Lightly brown chops on both sides, about 1 minute on each side; transfer to a platter. Remove skillet from heat, discard any pan drippings, and wipe pan out with paper towel.
2. In same skillet, arrange pork chops in a single layer. Arrange onion slices over chops in an overlapping pattern. Place 2 slices of lemon on top of each chop, spoon 1/2 teaspoon of ketchup over each chop, and sprinkle 1 teaspoon dark brown sugar over each. Add 2 tablespoons water to bottom of pan.
3. Cover pan and cook chops over low heat until cooking liquid forms a glaze, about 15 minutes. Continue cooking, covered, basting frequently, until chops are extremely tender when pierced with the tip of a knife, about 15 minutes. If glaze gets extremely thick while basting, stir in another tablespoon of water.
4. Transfer chops to a platter with a spatula, and spoon glaze from bottom of pan over each. Serve immediately.

Herb Rice

Yes, another rice recipe. This time, it's from Anna Casale's The Long Life Cookbook - Delectable Recipes for Two. What attracted me to this recipe is its use of fresh basil and fresh mint, two of the herbs I'm growing on our balcony.

I did not follow the recipe as I didn't have scallions nor celery. I cooked rice the usual way and added the fresh herbs at the end. I didn't even use salt and pepper. The rice was flavorful and went well with the Yummy Pork Chops (previous recipe).

Adding the fresh herbs after the rice is cooked will guarantee a delicate flavor. I recommend you make this dish only if and when fresh herbs are available.

2 teaspoons olive oil
1/4 cup thinly sliced scallions
1/4 cup finely chopped celery, strings removed
1/2 cup long-grain white rice
1-1/3 cups chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh mint
1 tablespoon minced Italian parsley leaves
1/8 teaspoon salt
1/8 teaspoon white pepper

1. In a heavy 2-1/2 quart nonstick saucepan, heat oil over low heat. Add scallions and celery and cook, covered, stirring frequently with a wooden spoon, until slightly softened but not brown, about 3 minutes. Add rice and stir until opaque and well coated with vegetable mixture. Add broth, turn heat to high, and bring to a boil, uncovered, stirring once or twice. Cover pan with a tight-fitting lid, turn heat to low, and simmer undisturbed for 25 minutes. At this point, the liquid should be completely absorbed into the cooked rice. If it isn't cover pan and continue to cook for an additional minute or two.
2. Remove pan from heat and stir in basil, mint, and parsley. Season with salt and pepper. Cover pan and let rice rest for 5 minutes before serving so that all the flavors meld together. Transfer to bowl and serve immediately.

Dark Chocolate Pudding

Here's a quick dessert from Moosewood Restaurant's Low-Fat Favorites. Make sure to stir continuously or some of the mixture will burn and might ruin your saucepan like it did mine!

Most of the fat has been removed, but everything else you want in chocolate pudding is still here. It's thick, creamy, and satisfying - a comfort food. We know some people prefer to eat their chocolate as chocolate alone, but for the nonpurists we suggest garnishing with fresh seasonal fruit such as bananas, oranges, strawberries, or raspberries.

3 tablespoons cornstarch
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 cups skim milk
1 teaspoon pure vanilla extract

In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. Add the milk and stir until very smooth. Cook on medium heat, stirring constantly until the pudding comes to a boil. Then lower heat and gently simmer, stirring continuously, for 3 or 4 minutes. Stir in the vanilla, pour the hot pudding into a decorative serving bowl or individual custard cups, and serve warm or chill for about 2 hours, until cold and set.

Steaming Miso Soup with Vegetables

For a while my son was into miso soup so we bought a couple of packets of instant miso soup. Well, it's been sitting in our pantry for a while and I wanted to make use of whatever ingredients we had before buying new stuff (part of my de-cluttering mantra), so I made a bowl of soup based on this recipe from Vegetarian Times Fast and Easy - Great Food You Can Make in Minutes.

Talk about instant comfort! A handful of veggies from the salad bar and a few chunks of baked tofu turn a package of miso soup mix into a soul-satisfying meal.

Half of 0.7-oz package instand miso soup, with or without seaweed
1 cup broccoli florets
1/4 cup sliced white button mushrooms
2 slices peeled fresh ginger, optional
20 fresh baby spinach leaves, rinsed and dried
2-oz baked Oriental-style tofu, cubed

Combine soup mix, 1-1/2 cups water, broccoli, and ginger and let mixture boil.

In another saucepan, heat one tablespoon of olive oil in a skillet and add mushrooms. Stir the mushrooms until all their juices have been released and evaporated. Do not put too many mushrooms in the skillet as they will steam rather than brown. Add mushrooms to soup mixture and heat through. Serve.

Fragrant Jasmine Rice

About two months ago, our rice cooker conked out. We decided not to replace it and have been using a saucepan to cook rice ever since. I don't miss the rice cooker at all, and am glad to be able to try different ways of preparing rice. I'm also thrilled to be using fresh herbs from our container garden.

Here's another recipe from Moosewood Restaurant's Low-Fat Favorites.

Although plain jasmine rice smells wonderful enough as it cooks, when we combine it with lemongrass, basil, and pineapple, it makes an aromatic sensation. You will surely want to eat it, but the scent is almost enough.

2 cups jasmine rice
1 teaspoon canola or other vegetable oil (I use a small amount of water instead of oil)
2 tablespoons minced lemongrass* or 2 teaspoons freshly grated lemon peel
4 garlic cloves, minced or pressed
1 small fresh green chile, minced, seeds removed for a milder "hot"
1/2 teaspoon salt
1 cup undrained unsweetened crushed pineapple
2 tablespoons chopped fresh basil
2-1/2 cups boiling water

Place the rice in a colander or sieve, rinse with cool water, and set aside.

In a medium saucepan, preferably nonstick, warm the oil and add the lemongrass or lemon peel, garlic, chile, and salt. Cook on medium heat for 2 to 3 minutes, stirring frequently. Add the pineapple with its juice, the basil, rice, and boiling water. Cover and bring to a boil, reduce the heat, and cook for 15 minutes. Remove from the heat and allow to sit for 5 minutes before serving.


*Peel off at least two layers of the tough outer leaves of the lemongrass and cut off the root ends and the tops. Mince only 3 or 4 inches of the tender lower stalk.

Brazilian Rice

We're suppose to have 7 servings of vegetables and fruits daily and yet I always forget to cook vegetables at dinner. One way of going around that is to add vegetables to rice! I did that the other day when I added diced carrots, peas and corn when I cooked rice. Then tonight I tried this recipe from Moosewood Restaurant Low-Fat Favorites.

Just a very small amount of oil creates a rich and more flavorful rice.

Serves 6-8

2 cups chopped onions
1 teaspoon vegetable oil (I use water; haven't used oil in months)
2 cups chopped fresh tomatoes
1 teaspoon salt
2 cups brown rice
3 cups water (2-1/4 cups water if using white rice)

In a covered saucepan, saute the onions in the oil for 5 minutes on medium-high heat, stirring frequently. Add the tomatoes and salt and continue to cook for 5 minutes. Stir in the rice and water, cover, and bring to a boil. Reduce the heat and gently simmer on a heat diffuser or on very low heat for about 40 minutes, until the rice is tender.

Vegetable Barley Soup

This recipe is from Long-Life Cookbook: Delectable Recipes for Two by Anne Casale. My son and I like barley - and I had to finish the pearl barley that's been in our pantry for months!

Nothing is more satisfying than this flavorful soup to start a meal on crisp, chilly evening.

Yields 1 quart/Serves 4

1 quart beef broth
2-1/2 tablespoons pearl barley
1/2 cup peeled, diced carrots (1/4-inch cubes)
1/2 cup diced celery (1/4-inch cubes), strings removed before dicing
4 oz green beans, trimmed and cut into 1-inch lengths
1 8-3/4-ounce can whole kernel corn, thoroughly rinsed and drained
1/4 teaspoon coarse salt
1/3 teaspoon freshly milled black pepper

In a 5-quart saucepan, bring broth to a boil, covered, over medium-low heat. Turn heat to low, add barley, cover pan, and simmer until tender, about 45 minutes. Add carrots, celery and green beans. Simmer, covered, until beans are cooked, about 20 minutes (test by tasting). Add corn and simmer, covered, for an additional 5 minutes. Season with salt and pepper. Remove from heat and let soup rest for 1 hour so that all the flavors meld together.

Per serving: 100 calories (5% from fat); 0.61 g fat; 338mg sodium; 6g protein; 20g carb; 0 cholesterol

Barley Asparagus Risotto

This is what we had for dinner. It's another recipe from Michael Smith which I had to try last night as the book's due back at the library tomorrow. It features two of our favorite foods - barley and asparagus. He has another version of it here.

Barley is an ancient grain with an addictive nutty taste and a pleasing chewy texture. This dish isn't a true risotto - because it doesn't include rice - but it's made the same way so I call it one. This is a great way to enjoy tasty and healthy whole grains.

4 slices of finely sliced bacon
A finely chopped onion
2 minced garlic cloves
1 cup (250 mL) of pearl barley
1/2 cup (125 mL) of your favorite white wine
6 cups (1.5 L) of chicken stock or water
A spoonful of minced fresh thyme
A bunch of asparagus, cut into 1-inch slices
A sprinkle or two of salt and pepper (optional for me due to the bacon)
1/2 cup (125 mL) of a top-notch grated Parmesan cheese like Grana Padano

Warm the chicken stock or water in a small saucepan over low heat. Meanwhile, add the bacon with a splash of water to a medium saucepan. Cook over medium heat, stirring frequently, until the bacon is crisp and lightly browned. If the pan begins to burn, add another splash of water and continue cooking. When the bacon is crisp, add the onion and garlic and continue cooking until they soften, about 5 minutes. Reduce the heat to medium-low, then add the barley and stir for a minute. Add the wine and stir until the liquid is absorbed.

Add 2 cupfuls of stock or water to the barley and slowly simmer, stirring frequently, until it's absorbed. Repeat with the remaining liquid, half a cupful at a time, simmering and stirring until each addition is absorbed before adding the next. This slow addition and constant stirring will coax the starches out of the barley and into the surrounding sauce-like liquid. If you run out of stock and the barley is still a bit crunchy you may use more stock or hot water. The risotto may be made to this point in advance, then refrigerated.

Just before serving, stir in the thyme, asparagus and seasoning. Cover with a lid, then continue cooking just long enough to heat the asparagus through, turning it bright green and tender. Stir in the cheese and serve immediately.

Feel free to try: If you'd like to make a vegetarian version, replace the bacon with a splash of olive oil and use water instead of chicken broth.

Salad Dressings

Here are salad dressings that I plan to try soon from Michael Smith.

If a vegetable's best friend is a salad, then a salad's best friend is a tasty dressing! Easy to add, healthy flavour. Simple. Start with one part vinegar, or anything sour like lemons or limes. Then add three parts of everything else - oils, cheese, honey, miso paste or whatever. Somehow the tastes and flavours always seem to balance!

These recipes fill a standard Mason jar so you'll have plenty of leftovers. Make them once and enjoy many different salads! The leftovers should be refrigerated. If them firm up just spoon into a salad bowl and whisk until they soften. You can also cut the recipes in half or even double them and give some away.

Lemon Parmesan Dressing

A cupful of extra virgin olive oil
The juice and zest of 2 lemons
A few dashes of Worcestershire sauce
A heaping spoonful of Dijon mustard
Half a cup or so of grated Parmesan cheese
A few cloves of chopped garlic
A sprinkle or two of salt and peppr

Makes about 2 cupfuls.

Feel free to try: If you have some leftover bacon fat, add a spoonful for intense - but naughty - bacon flavour; it's an old short-order cook's trick!

Honey Lime Dressing

The juice and zest of 4 limes
A few heaping spoonfuls of honey
A spoonful of mustard
A cupful of olive oil
A sprinkle or two of salt and pepper

Feel free to try: For another citrus flavour, replace the 4 limes with 2 lemons. Try tossing some mandarin orange segments or shredded coconut into the salad too. A handful of chopped mint adds a nice touch.

Spicy Asian Dressing

This brightly flavoured dressing doesn't include any oil and is most often used for flavouring vegetables, not greens. For a spicy treat, toss some with bean sprouts, sliced cucumbers and sliced red onions. I also love it as a quick marinade for grilling fish.

A cup or so of rice wine vinegar
2 heaping spoonfuls of Thai chili garlic sauce
2 heaping spoonfuls of sugar
A sprinkle or two of salt

Feel free to try: You can replace some or all of the vinegar with lime juice. For more Asian flavour, add a touch of toasted sesame oil.

Vanilla Vinaigrette

It may seem odd to flavour a vinaigrette with vanilla, but once you try it you'll know why it works so well. Vanilla mellows the sharpness of vinegar with a clean, crisp edge that's very refreshing. It's a great way to dress up simple mixed greens.

A cupful of extra virgin olive oil
Half a cup or so of white wine vinegar
2 spoonfuls of honey
A spoonful or two of pure vanilla extract
A spoonful of Dijon mustard
A sprinkel or two of salt and pepper

Mason Jars

I love collecting these mason jars (although technically, they probably shouldn't be called that since they don't have two-piece covers*) used by most sauce manufacturers. I've used them for storing spices, mushrooms and plan to use them when I make salad dressings. My husband wants to eat more vegetables and since he loves to eat salads (I'm not such a big fan), then I better make salad dressings soon. Michael Smith has several in his cookbook that I should try before I return the book next week.

* see link about Mason jars

Growing Herbs

I've always wanted to grow herbs, but I don't have a green thumb so I shied away from it. Recently, I took a leap of faith and bought three herbs - rosemary, mint and basil - from the garden store nearby. It's been two weeks and they seem to be thriving despite the lack of direct sunlight. I used some of the basil when I made tuna spread the other day and a few mint leaves for iced tea. I'm excited to use more of these fresh herbs in the coming weeks, especially the basil, which seems to be growing more than the mint. We were told at the garden store that the mint tends to take over the other plants beside it, but I guess if it's in a container garden, it can be easily controlled.

Menudo

For the past few months, I've been making Menudo using ready-mix that my brother-in-law brought last year. Then I realized I had this recipe on our laptop and decided to try it again. There is never going back. Even my husband loved this dish. I don't remember though where I got the recipe!

1 lb pork (preferably boneless sirloin roast) or chicken, sliced in 1-inch cubes
2 cloves garlic, minced
2 carrots, cubed
1 small yellow onion, sliced
1 large russet potato
1 red bell pepper
1 small can tomato paste
1/2 cup dark soy sauce
1/2 - 2/3 cup water
Salt to taste

Optional: 1/4 cup - 1/2 cup light coloured raisins to taste (the more you put, the sweeter it gets)
1 small handful of chickpeas to taste (adds texture)

1. Boil pork in soy sauce and water in a medium-sized pot, covered. (Add enough water to cover all the meat. There should be roughly a 1:1 ratio of soy and water, but more water is okay.) Boil for 30 minutes or until pork is fork-tender. Set the pork aside and reserve the sauce.
2. In a large, deep saucepan, saute the garlic and onion in a little bit of oil. Add the pork, potato, carrots, and chickpeas (if using) and saute until the meat is browned.
3. Add the tomato paste and half the reserve broth until you achieve a thick, dark red sauce. It should not be overly dark and have the consistency of thick spaghetti sauce. Adjust with more water or more reserve broth to taste.
4. Cover saucepan and simmer until the vegetables are tender, about 10-2o minutes.
   
5. Add the bell pepper and the remaining optional ingredients of your choice and simmer until these are tender, about 5-10 minutes.
6. Add salt to taste and serve over steamed white rice.

Martha's Favorite Tuna Salad Sandwich

For the past few weeks, we've been having deli sandwiches for lunch. For a change, we had this today. I was able to use the basil we've been growing on our deck!

Recipe and photo from Martha Stewart.

Makes 4.

• 12 ounces good-quality tuna, packed in oil, drained
• 2 stalks celery, halved lengthwise and thinly sliced
• 1 apple, such as McIntosh or Gala, peeled, cored, and cut into 1/4-inch pieces
• 3 tablespoons light mayonnaise, preferably Ojai Cook's Lemonaise Light
• 2 tablespoons freshly chopped basil leaves
• 1 tablespoon freshly squeezed lemon juice
• Coarse salt and freshly ground pepper
• 8 best-quality sourdough

1. In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
2. On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.