Foodie Corner


January Theme: Healthy Eating

Each week we will highlight our readers favorite recipes vetted by team BA50. Please Click below to submit a brief description of what you love about your recipe, where you found it or if you invented it — no more than 200 words, your website link if you have one, the recipe itself of course and please upload a photo (optional). Click below to submit. Thank you.


Our Latest Recipes

Day After Thanksgiving Easy Breakfast: Savory Bread Pudding

savory bread bowlDuring the holidays, in addition to cooking a big meal, we often need to provide a cozy breakfast the next morning. Here is a super easy and satisfying savory bread pudding you can make the night before and pop into the oven in when you wake up. It’s got all the ingredients for a full breakfast, just add coffee!

Serves 6-8


1 baguette, cut or torn into 2” pieces

6 eggs lightly beaten

4 cups cream or half and half

4 Italian sausages, casings removed (mild or spicy, or 2 of each)

8 oz. gruyere cheese shredded

8 oz. frozen spinach or kale, defrosted

2 TBL butter, softened

Salt, pepper, nutmeg

  1. Generously butter a 9×12” ovenproof pan
  2. In a wide skillet cook sausage until no longer pink, crumbling into pieces
  3. Put spinach or kale into a dishtowel and wring out as much liquid as possible
  4. Beat eggs lightly and add cream, mix well, add 1-2 tsp of salt, and 4-6 grinds of fresh pepper
  5. Add spinach , sausage, and cheese to egg mixture
  6. Distribute bread in pan, pour egg mixture over bread
  7. Cover baking dish well, and refrigerate overnight
  8. When ready to bake, remove pan from refrigerator, and let sit 30-45 minutes while oven pre-heats to 350°F
  9. Press down on casserole to make sure it is moist throughout
  10. Put pan on a sheet tray and bake for one hour, or until pudding is puffy and top is starting to brown.

savory bread cubed

savory bread sausage









For more recipes from Nancy, check out



Tri-Color Carrots: Roasted & Lime Spiced


It’s always a challenge when you want to introduce something new to your holiday menu; especially if you’re expected to prepare the same old vegetables…boring! I love this new recipe I have for the holiday season. You can pick up the tri-color carrots from your local green market, Whole Foods or Trader Joe’s. I love the spice rub, and it’s great on your turkey too! The array of color, the spice and the lime all work so well together. It’s fun to change things up a bit! Enjoy!

Renee Cohen, Chef/Instructor , CuisineArts

Roasted Lime Spiced Tri-Color Carrots

Serves 4

1 bunch tri-color carrots, peeled, sliced lengthwise and slice

again into medium size strips

2-3 tablespoons extra-virgin olive oil

1 tablespoon spice rub (recipe follows)

Juice of 2 small limes (reserve the lime to roast with carrots)


Place the prepared carrots onto a baking pan. Mix with the olive oil, spice rub and lime juice. Place the squeezed lime onto the pan with the prepared carrots.

Roast in the oven for 15 minutes or until fork tender. Serve carrots with a little more freshly squeezed lime and garnish with roasted limes.


Spice Rub for Carrots

2 1/2 tablespoons paprika

2 tablespoons kosher salt

1 tablespoon garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried sage

1 tablespoon dried thyme



Pan Roasted Brussels Sprouts with Bacon

pan roasted brussels a lot of sproutsThis is one of those no recipe needed recipes, so here is what I did to make these meltingly delicious pan roasted Brussels sprouts:

  • 24 ounces of Brussels sprouts (2 of those paper cups filled way up and held with plastic)
  • 8 ounces of thick sliced bacon cut into strips
  • 3-4 shallots
  • Preheat oven to 325°F

Using a cast iron, or other heavy, oven-proof  12″ skillet, on low heat, cook bacon stirring as it cooks to separate the pieces. While the bacon cooks put the shallots through the food processor and slice thin. Set aside. Cut the bottom ends off the Brussels sprouts, then put those through the processor. It will seem like a lot, but when you’re done they will have diminished in volume as much as they have increased in flavor!

pan roasted brussels. bacon and shallotsWhen the bacon is staring to brown, add the shallots to the pan. Continue to cook for until shallots start to soften, about five minutes. Add the Brussels sprouts to the pan (the pan will be very, very full) and using a tongs, carefully mix and turn the mixture to coat the sprouts in the fat, and allow all ingredients to combine. Continue cooking on low heat for ten minutes, stirring and mixing often. )If you are as messy as I am you will spill shreds of green all over your stove top.) Put the entire pan into the oven, and cook for 30 minutes, removing the pan and mixing the ingredients every ten minutes.

pan roasted brusselsIf you like you sprouts a little crunchy, roast for ten to fifteen minutes, the longer you roast the deeper the roasted flavor, and the softer the sprouts. I don’t recommend cooking much more than 30 minutes.

Nancy is the author of The Chef’s Last Diet.  For more recipes, visit Nancy’s blog, at

Slow Cooker Dips for A Crowd

Slow Cooker Dips for Thanksgiving

Better Homes & Gardens

Cooking the Thanksgiving meal can be a marathon undertaking, so anything that simplifies any part of the meal is a blessing. These delicious dips are a tasty way to get the party started when you’ve got a crowd waiting to eat. The best part is that any of them can be made in a slow cooker. (All the recipes are from Better Homes & Gardens Magazine)





Chipotle, Chorizo, and Bean Dip

8 ounces uncooked chorizo sausage, casings removed
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 15 ounce can black beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes, undrained
1/4 cup snipped fresh cilantro
1 teaspoon chopped canned chipotle peppers in adobo sauce
1 15 ounce can pinto beans, rinsed and drained
1/2 cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
Lime wedges
Scoop-shape tortilla chips or mini sweet peppers, halved and seeded


  1. In a medium skillet cook sausage, onion, and garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Remove mixture from skillet; drain on paper towels.
  2. In a medium bowl combine sausage mixture, black beans, tomatoes, cilantro, and chipotle peppers. In a 1-1/2-quart slow cooker mash pinto beans. Top with tomato mixture and sprinkle with cheese.
  3. Cover and cook on low-heat setting for about 4 hours or on high-heat setting for about 2 hours or until bubbly.
  4. Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 2 hours. Serve dip with lime wedges and tortilla chips.

Additional slow cooker dips:

Bacon, Cheddar, Potato Dip

Picadillo Dip

Reuben Spread

Spinach Parmesan Dip


Drinks To Help You Meditate


Just for a minute.

At the risk of offending you with the bold offer to “sit down and shut up”, I am taking this opportunity to pass along the idea that doing this one thing daily will change your life.  Yes! Doing this is that important to your health and your life!

If I was to be more gentle about the request, you might not hear me loud and clear. I could rephrase and say “find a few minutes, sit, meditate, go within”. And you might respond with a ” Yeah but…..”.   Sit down and shut up is more direct and seems a bit easier to comprehend. It’s less complicated.

Just sit down. Shut up for a minute. And breathe. And do it daily.

You get that. It’s easy. Right?

Well, this is a meditation practice.

What’s cool about sitting down and shutting up, is that you can’t do it wrong, so you can drop the excuse that you don’t know how to do it. You can drop the excuse that you don’t know how to mediate. You can just sit down, “be quiet” and allow it to grow, expand and develop into “whatever it will” without judging.

Start there.

Sit down, Shut Up and Drink

And take it here.

How about adding a warm naked drink,

in beautiful sacred space,

in your favorite china cup,

with you and you…

creating a little quiet time for peace, pleasure and joy to fill your heart and soul.

Use these 3 warm yummy drinks to create the space for you to slow down, savor and surrender to all that is possible when you allow the time for it.


This yummy drink is make with:

  • 1 cup almond milk
  • 1 date
  • 1 peppermint tea bag
  • 1 tbsp raw cacao

Warm the almond milk, date and raw cacao to a soft rolling boil.  Remove from heat and add tea bag. Let it steep for 5 minutes and serve.

Sit down, Shut Up and Drink


If you are desiring smooth, creamy and warm, this is the one!

This yummy drink is made by mixing and warming these few naked ingredients:

  • 1 cup almond milk
  • 1/4 cup pumpkin
  • 1 tbsp raw cacao
  • cinnamon

(sweeten with stevia or you can add on date while heating this on the stove. And then you can eat the soft gooey date, right before pouring your drink into your favorite china cup)

Sit down, Shut Up and Drink


  • 1/4 cup pumpkin puree
  • 1 cup almond milk  (hemp, rice, cashew or any nut based milk will work perfectly) 
  • Optional sweeteners (stevia, raw honey or a mejool date soaked while boiling as in the above Hot Pumpkin Chocolate) 
  • cinnamon  (sprinkled on top as desired and stirred with a cinnamon stick) 

Sit down, Shut Up and Drink

If you love pumpkin, here are more yum-azing pumpkin treats. Try them and let me know what your favorite is by leaving a comment below.

Remember the opportunity to go within and discover who you really are is available to you anytime, anywhere, any day and every day.  This divine gift and useful Love-You-Tensil will change your life for the better.

From my personal experience, allowing a time for “slowing down, going inside, and checking in, has changed my relationship to myself and to the world in the most profound ways. It’s made “time” open up. It’s given me more “time” in my life.

So I share and I invite you to the experience for yourSelf.

Remember the truth in this beautiful quote.


And I’d love to hear what you think about it and how it works for you!

The Divine in me salutes the Divine in you! and from there….happy sipping, savoring and surrendering to amazing!

Butternut Squash Toast

Butternut Squash on Toast from Food52

Courtesy of

Avocado Toast just got “autumnalized!” We thought switching out mashed butternut squash for the avocado was a “Why didn’t I think of that?” move, and adding a slick of caramelized onion jam and a carpet of creamy ricotta cheese was sheer genius. This dish comes from Food 52 and can easily be the answer to your “What can I serve with soup?” dinner question.



Butternut Squash on Toast

  • One 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1/2 cup extra-virgin olive oil, divided, plus more for drizzling
  • 1/2 teaspoon dried chile flakes, more to taste
  • Kosher salt, to taste
  • 1yellow onion, peeled, halved, and thinly sliced
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 1large loaf of Pugliese, or smaller, thick slices country bread
  • 1heaping cup ricotta
  • Flaky salt, for finishing
  • 1/4 cup chopped mint

Read the rest of the recipe instructions here.

Barley: A Versatile Grain

Barley may not have the cachet that other, more often used grains have, but its nutty flavor and very appealing chewy, almost pasta-like texture should really push it to the top of your list. Especially when you have a hankering for an earthy, stick-to-your-ribs soup or side dish for your Autumn table.

Chef's Last Diet Barley SoupAdd some crusty bread and a green salad to Nancy Lowell’s Three Mushroom Barley Soup to make a hearty dinner on a blustery evening. Tossing some roasted, cubed pumpkin and dried cranberries into that salad will add more flavor and seasonal texture to the meal.


Barley and Mushroom autumnal side dish

Chef Yotam Ottolenghi’s Barley and Lentils with Mushrooms and Fried Onions, we again see the pairing of barley and mushrooms. This robust dish can be served with roasted chicken or add some crumbled feta for a luncheon entree.

Hummus: Perfect for Low-Sugar Diets

Hummus variations

Reader’s Digest

No one said that cutting back on sugar is easy, but there are some really tasty foods that contain little to no sugar just waiting for your attention. Hummus is one of them. With no added sugar (other than the natural sugars from the starch in the chickpeas), this dip can be a great addition to your sugar-free diet. Add some fresh, crunchy veggies to use a dippers and you’ve got yourself a healthy snack. Listed below are a few variations of the standard hummus recipe.



Roasted Red Pepper Hummus from Tori Avey adds sweetness with red bell peppers. Her advice to
“skin” the chickpeas makes for a more smoother result.

The Spicy Black Bean Hummus from Serious Eats has a serious kick to it from chopped jalapeno pepper.

Edamame Hummus has a delightful green hue and a delicious zing from soybeans and mint.

Lentil Hummus substitutes lentils for the chickpeas.

Two types of tomatoes give the Slow-Roasted Tomato Hummus a smoky flavor and a beautiful rich color.

Green Olive Hummus has the added treat of chopped olives to add to its texture.

Peanut Butter Hummus Chef Nigella Lawson’s contribution adds both smooth peanut butter and chopped peanuts, giving it a bit of an Asian Peanut Sauce flair.





peas — 12 grams of dietary fiber and 15 grams of protein per cup — help regulate the absorption of the sugars from the starch so your blood sugar stays on an even keel. The healthy fats from the tahini (made from ground sesame seeds) and olive oil slows the absorption of sugars even more. Pair your hummus with vegetables and whole-grain crackers for an even greater effect.Hummus, a Middle Eastern specialty, is a great addition to a diabetes-friendly plate. The fiber and protein in chickpeas — 12 grams of dietary fiber and 15 grams of protein per cup — help regulate the absorption of the sugars from the starch so your blood sugar stays on an even keel. The healthy fats from the tahini (made from ground sesame seeds) and olive oil slows the absorption of sugars even more. Pair your hummus with vegetables and whole-grain crackers for an even greater effect.Hummus, a Middle Eastern specialty, is a great addition to a diabetes-friendly plate. The fiber and protein in chickpeas — 12 grams of dietary fiber and 15 grams of protein per cup — help regulate the absorption of the sugars from the starch so your blood sugar stays on an even keel. The healthy fats from the tahini (made from ground sesame seeds) and olive oil slows the absorption of sugars even more. Pair your hummus with vegetables and whole-grain crackers for an even greater effect.

Best 50th Birthday Cakes

Everyone deserves a yummy homemade cake for their birthday, especially BA50s. We’ve searched the Internet and found some classics, some twists on a standard theme, and some altogether “blast it out of the park home run” cakes. Before you check the ingredients, we must warn you that butter and sugar play a big part in all of these recipes. It is a celebratory occasion, after all.   “A party without cake is just a meeting.” Julia Child

rose deshave-white cake

courtesy of Saveur Magazine

Caramel Cake Rose Deshazer-White is a local celebrity on the south side of Chicago, and much of that acclaim is due to her Caramel Cake. Her recipe, by way of is for a buttery cake that is slathered with a golden, caramelized frosting.

devil's food birthday cake

courtesy of

Moist Devil’s Food Cake with Mrs. Millman’s Chocolate Frosting One can never go wrong with a classic, dark chocolate cake. You can doctor it up by adding a tablespoon of instant espresso mixed with a teaspoon of water to the batter or throw in a handful of mini chocolate chips. This recipe is from

classic carrot birthday cake

courtesy of

Carrot Cake This cake is neither heavy nor dense like so many other carrot cakes we’ve eaten in the past. And, there are no strange additions (like raisins or pineapple) in this one. You can toss in a handful of chopped walnut meats, but for the most part, this light cake is pure carrot. (And that even sounds healthy!) provided this birthday party pleaser. A perfect Cream Cheese Frosting was found on

heaven and hell birthday cake

courtesy of

Heaven and Hell Cake

Two cakes, one chocolate, one angel food (hence the Heaven and Hell), a layer of peanut butter filling all wrapped up in chocolate ganache. (And if we have to explain what “ganache” is, you might want to consider baking one of the other recommendations.) This cake is not for the faint of heart or for novice bakers, but if you’re game, we’re sure there’s a very deserving BA50 out there who would be delighted to dig into it. It truly is, excuse the expression, to die for! The recipe is from

brooklyn red velvet cake “Best” Red Velvet Cake in the World

This cake, dubbed “Best Cake in Brooklyn” by the Brooklyn Borough President, makes up for in taste what it might be lacking in visual pizzazz. We went for the flavor here, as should you, because most BA50s close their eyes when they blow out their candles anyway. The recipe is from




rye kc lemon curd cake Lemon Curd Layer Cake with White Chocolate Buttercream

Equal time for the lemon lovers out there. Luxurious, tangy lemon curd fills this cake that is frosted in creamy white chocolate buttercream. Rich and luscious, with just a hint of zing. Perfect for a BA50! This recipe came from

Latest And Greatest Kale Recipes From MV’s Chef Catherine Walthers

KaleGloriousKale_CVR_P6.jpg coverFall is a perfect time to enjoy more kale – it gets sweeter after a frost. Try kale in combination with sautéed butternut squash or roasted with cauliflower, even a delicious fall salad with shredded Brussels sprouts, feta and orange. Any type will do – curly, Italian (dinosaur), or Red Russian. And for women, kale can’t be beat because of its high content of so many nutrients, especially calcium and iron. In fact, the Whole Foods rating system called ANDI (Aggregate Nutrient Density Index), which rates healthy foods on a scale of 1-1000, puts kale at 1000.

Newly published, Kale, Glorious Kale’s 90 recipes showcase all the best techniques – and there are a number- to make kale taste its best.

This series highlights a different technique and recipe each week, all geared for your fall table.  All recipes are from Catherine Walther’s new cookbook, Kale, Glorious Kale  


Butternut Squash, Kale and Corn

Serves 4

This is an attractive combo and side dish of 3 fall favorites, especially in that period when squash comes to markets, but fresh local corn is still available.

1/2 bunch kale, leaves stripped off stalks, chopped into bite-sized pieces ( 4 to 5 cups)

1 tablespoon olive oil

1 tablespoon butter

1 small butternut squash, peeled and cut into 1/2 -3/4-inch dice (3 -4 cups)

2 ears corn, kernels removed from cob (about 1 1/2 cups)

1/8 teaspoon cayenne

1/4 teaspoon ground cumin

1/2 teaspoon kosher salt, plus more to taste

Black pepper

1 lime, quartered

1. In a large skillet with a lid, bring 3 to 4 cups of water to a boil.   Add the kale.  Cover and cook over high heat, stirring occasionally until tender, 4 – 6 minutes, depending on the kale.  Drain in a colander, shaking a few times, to release steam and stop the cooking.

2. Dry the skillet and add the butter and olive oil over medium heat. Add the butternut squash and sauté over medium heat, stirring occasionally, until lightly browned and cooked without falling apart, about 15 minutes. Add a few pinches of salt while cooking. (The pan should be large enough to fit squash in a single layer) Add the corn, cayenne, cumin, salt and pepper and cook 4 to 5 additional minutes, until corn is cooked. When ready to serve, add the kale back into the pan and stir gently to warm. Add another pinch of salt for the kale. Squeeze a little lime into the dish or pass lime wedges around for people to squeeze their own.



We’ve all tried and loved crispy kale. Now comes roasted kale. If you know how to make crispy kale, you can easily make roasted kale, with this recipe below from Kale, Glorious Kale, by Catherine Walthers. Here, it’s roasted with cauliflower; but kale can also be roasted on its own or in combination with vegetables that roast well in the oven, such as carrots, parsnips, potatoes, and sweet potatoes. The goal for roasting is not the crispy, brittle kale we are accustomed to, but an in between stage when kale softens and cooks. Some of the edges might get a little crispy. Roasted kale makes a perfect side dish for fall dishes such as roast chicken or a tasty meatloaf. If you like this recipe, check out this brand new cookbook helping us figure out the best techniques for cooking kale.

Roasted Cauliflower and Kale

Serves 6

After roasting together in the oven, the contrasting cauliflower and kale look nice together on a platter, garnished with a toasted pine nuts. The brown butter – which takes only a few minutes to make – gives the pair a nutty flavor, but if you can also substitute olive oil, if that’s easier. We’re not crisping kale here, but going for an intermediary stage of softened, cooked kale. For some added depth, top with some grated Parmesan or Gruyere cheese.

3 tablespoons unsalted butter, sliced into tablespoons

1 medium head cauliflower, (about 5 to 6 cups) cut into uniform, bite-sized florets

4 cups curly kale, rinsed, stalks removed, chopped or torn into bite-sized pieces (1/2 bunch approximately)

1/2 teaspoon kosher salt, plus more for the kale

1/4 cup pine nuts, toasted

  1. Preheat the oven to 425° F. Heat the butter in a small, thick-bottomed stainless skillet over medium heat. Whisk the butter as it foams and continue as the foam begins to disappear and you begin to see brown bits, 3 – 4 minutes. It should smell nutty. Remove from heat to prevent burning and set aside.
  2. Place cauliflower on a baking sheet lined with parchment paper and drizzle with about 2 tablespoons of the butter. Mix well to coat. Season with salt and begin to roast in the oven, turning at least once during roasting to prevent any side from burning. Turn on the timer to 15 minutes.
  3. Place the kale in a bowl and rub the remaining tablespoon of butter and 2 pinches of salt into the kale. Try to get all parts of the kale pieces buttered.
  4. After the cauliflower has roasted for 15 minutes, reduce the oven temperature to 350° F. Push the cauliflower to one side of the baking sheet and add the kale. Continue roasting another 12 minutes or so, mixing at least once, for a total of about 27 minutes. The cauliflower should be easily pieced with a fork, and the kale softened, pleasantly edible with some pieces being slightly crispy. Times could vary depending on the size of the cut cauliflower.
  5. Turn the duo onto a platter, mix together, and top with pine nuts.




Add kale to your soups. It gives a nice green color, like parsley does, and adds tons of nutrition. It’s as easy as adding kale to your favorite homemade chicken soup. This week’s kale recipe is a vegan or vegetarian soup that everyone will love – including your family. In Kale, Glorious Kale the soup chapter includes new favorites such as Tortilla Soup with Shrimp and Kale, Cream of Kale (no cream) and even an Asian Kale Noodle Soup. Comfort food can be healthy!

Kale, Bean and Vegetable Soup

Serves 6

This is a quick-cooking soup ready in less than 45 minutes to make use of fall garden or farmer’s market vegetables, including your kale. I enjoy the bright green hue of kale cooked separately in this soup. To skip that extra step, add kale directly to soup after it’s simmered for 10 minutes.

2 tablespoons olive oil

1 onion, diced

1 whole leek, cut in half lengthwise, rinsed, and sliced

2 cups butternut squash, cut into 3/4 inch dice

4 carrots, diced (about 1 1/2 cups)

2 celery stalks, diced

3 garlic cloves, finely minced

2 teaspoons chili powder

2 teaspoons dried oregano

6 cups water

1 (14-ounce) can diced tomatoes, with juices, or 1 cup freshly roasted home tomatoes

5 cups kale, (about 1 small bunch), stalks removed, cut into bite-sized pieces

1 (15-ounce) can kidney beans, rinsed well with hot water

Salt and pepper

  1. In a soup pot, sauté the onion in the olive oil for 5 minutes. Add the leeks, butternut squash, carrots, celery and garlic and sauté until leeks are wilted, 8 – 10 minutes, stirring often. Add chili powder and oregano and stir 1-2 minutes until fragrant.
  2. Add the water, a few pinches of salt and diced tomato. Bring to a boil, then turn down the heat and simmer, partially covered, for about 20 minutes, until vegetables are cooked, but not falling apart.
  3. Meanwhile, bring 3 cups of water to boil in a medium saucepan and cook the kale, covered, in the boiling water for 5 minutes. Drain, and add to soup, along with beans. Season with additional salt, until the flavors pop, and pepper.



Who would have thought that 2 powerhouse vegetables – kale and Brussels sprouts – would taste so good together, and in a salad. But it’s true. Shred the Brussels spouts and use either massaged kale or baby kale. Maybe it’s the addition of the orange slices, thin slices of date or the bits of feta cheese.

Tips on massaging kale: To massage kale, first remove the stalks and tear into pieces. Put the kale in a large bowl, sprinkle with 2 teaspoons of olive oil and 2 pinches of salt. Kosher salt works nicely because of its size, but any salt will do. Massage kale by rubbing pieces between your fingers. Two to 3 minutes should do it to make sure all the leaves are coated and softened from repeated massaging. Some kales, depending on how they are grown, can take a few additional minutes to soften. In the end, try a piece of kale – it should taste good and not be too chewy. Enjoy this creation contributed by Connie Warden from Kale, Glorious Kale by Catherine Walthers.

Shredded Brussels Sprout and Kale Salad

Serves 4

Connie Warden, an artist and longtime chef /restaurant owner from St. Albans, Vermont, developed this cool salad combining kale with shredded Brussels sprouts, orange slices and dates and reports that it’s good with grilled salmon, chicken thighs or rotisserie grocery store chicken on top – even cooked beans. “Also, a good old hard boiled or a nice soft-poached egg is magic.” Connie was named Vermont Chef and Restaurateur of the Year in 2004.

4 cups torn kale greens, if tender, baby kale, or 6 cups chopped kale to massage (see note for massaging kale)

2 cups shredded raw Brussels sprouts (halved and thinly sliced)

Big handful of arugula (if available)

1 orange, slice off orange peel with a serrated knife, then thinly slice (make it 2)

1/2 cup chopped pitted dates

Handful of toasted pumpkin seeds

Crumbled feta

Pomegranate Vinaigrette

1 tablespoon pomegranate molasses*

2 tablespoons fresh squeezed orange juice

2 tablespoons water

1/8 teaspoon smoked paprika

4 tablespoons olive oil

Salt and freshly ground pepper


1. Toss together the kale, shredded Brussels sprouts, arugula, if using, orange slices and dates.


2. Make the vinaigrette by whisking together the pomegranate molasses, orange juice, water, paprika and olive oil. Season with salt and pepper.


3. Toss the dressing with the salad. Garnish with pumpkin seeds and crumbled feta.

* Pomegranate Molasses, a syrup-like reduction of pomegranate juice and sugar, is sold in grocery stores such as Whole Foods Markets or specialty Middle Eastern stores. Otherwise, substitute 2 tablespoons of balsamic vinegar with 5 tablespoons olive oil (and skip the water) along with orange juice and smoked paprika.






How Not To Get Fat This Winter

temptationHow Not to Get Fat this Winter

When it’s dark and cold outside, would you rather head out for an after dinner walk or curl up with a good book and a glass of wine by the fire? Truth is, that as the leaves start changing, we start getting ready for hibernation and slowing down. Sadly, small changes in activity can add up to big differences in our bodies over the course of the winter. Before you reach for the flowy sweaters and baggy sweat pants, however, check out these tips to help you avoid packing on the extra pounds this winter!

1) Take a Deep Breath.

So much of the time we are running around, eating in the car, or relying on coffee to get us through the day. This pattern can put our bodies into stress mode, which is the same mode as if a tiger was chasing us. When we are in stress mode, our brain tells the rest of our body to hold on to our fat for dear life because we don’t know when we will have another meal. Digestion slows down and fat storage creeps up in order to survive. Try to slow down and take some deep breaths throughout the day. This will help you to become more mindful, feel less hungry, and set you up for better choices and better digestion.

2) Eat at Home.

It’s way more fun to eat out all the time (especially if you are an empty nester) but, if you are watching your weight, restaurants are not your friends. We really have no clue about what is going into our food. Did you know that pizza dough is often sprinkled with sugar? That the seemingly innocent side dish of veggies may have been cooked in pork fat? Getting together with friends is an important ingredient in good health but, if you want to keep fitting in your jeans, consider throwing some dinner parties at home and eating clean more often.

3) Get Outside.

Get outside of both your home and your comfort zone. If you are an extreme skier or an ice climber feel free to skip this section and move on. For the rest of us, winter can be challenging. Good news is that shivering (although not recommended) is one of the biggest calorie burners out there! Have you tried snowshoeing or shoveling the walk? Getting fresh air, getting more exercise, and keeping your spirit alive will all help you stay in shape both physically and mentally.

4) Take a Stand.

Standing desks may be the very best thing for your body out there. It feels a little weird at first, but within a couple of days, you will never want to go back to sitting at a desk again. Not only do standers burn about 50 more calories per hour than sitters, but also standers are more likely to do a little jiggle dance while working. If you do need to sit at a desk all day, be sure to stand up and walk around throughout the day. Just try to avoid the “oh-I-need-a-break-so-I-must-be-hungry” mentality while taking those breaks.

5) Look Inside.

We often use food as way to fill in for areas of our life that are not satisfying us. Are you looking for love in the bottom of the cookie jar or taking out your work stress by crunching on an entire bag of chips? Taking some time to address the areas of your life that need nurturing can be both eye opening and a huge step in weight management. Sometimes a painting class, a new workout, or even a call with an old friend can be much more satisfying than that semi-stale half-eaten scone on the counter.

For more ways to develop a healthy relationship with food and yourself, check out Lisa Lewtan’s website at!

I Got The BEST Dinners For Two At My Doorstep: Blue Apron

a better way to cookHow would you feel about a personal assistant who planned healthy, creative meals for you, did your shopping (purchasing only the best fresh, seasonal ingredients from local farms, importers and family–run purveyors), measured everything out before you got home, left step-by-step instructions (complete with beautiful pictures for every step)…and then disappeared?

Pretty great, right?  Well I had that last week, through a Brooklyn start-up company called Blue Apron, which delivers to your doorstep a box that contains absolutely everything you need to whip up three incredibly interesting dinners each week. I loved it.

How did I get here?  I used to love to cook for my family, but I find cooking for two, well…boring. I don’t want to go to the trouble for two. I don’t plan dinners, and I hate food shopping. I inevitably end up throwing out a lot of food that I had the best intentions of using, but don’t.  Monday nights in our house have become a detox night or sorts after big weekends of eating and drinking—a night of scrambled eggs (made by Mike) and Stacy’s chips (I take out the bag), at the end of which my husband inevitably makes the same sarcastic comment: “Now THAT was a good dinner” –because that was what we used to say when I was actually cooking.  The meals do not get much better Tuesday thru Thursday.

I needed to shake things up.  So, I arranged for my Blue Apron box to arrive last Tuesday- post egg-night.  And right on schedule, it was delivered. I opened the Blue Apron box with friends to ooohs and ahhs:  Wow, those tomatoes look awesome!  What is that?  A black radish?  Green rice- how cool!  What are you going to make with the shitake mushrooms?  You’ve GOT to tell me how this is because it looks fantastic!  And it did– here is what it looked like when I opened it up:

blue apron in a box

As I laid all the ingredients out on my counter, I became a bit skeptical–was it enough food?  Would this take a lot of time?  Would it be good?  Was it really fresh?

blue apron on counter

Turns out, it was awesome. I didn’t shop for a thing, and these were my dinners this week (I am omitting Monday night scrambled eggs):

Tuesday night – Stir Fried Chow Mein Noodles with Chinese Broccoli and chives (that funny looking pink thing in the middle is a shitake mushroom piece- this meal was vegetarian).

chinese broccoli stir fry

Wednesday night (my favorite)- Togarashi-Spiced Tilapia, Jade Pearl Rice and a salad of black radish, cucumber, tomatoes, fresh shiso leaves (I had to look that one up), ginger, soy sauce, rice vinegar and sesame oil.

blue apron fish night

Thursday night- I was getting home late. I left out the food and the instructions for Mike. I came home to a set table, complete with candlelight and an open bottle of wine, as Mike was putting the finishing touches on the meal- Turkey Meatballs & Linguine, with homemade tomato sauce (with fennel seeds, oregano, thyme, coriander, paprika and whole tomatoes) – in his boxers.  Priceless.




turkey meatballs with home-made tomato sauce

turkey meatballs with home-made tomato sauce

So, other than getting a candlelight dinner prepared by my husband in his boxers, here is why I loved Blue Apron:

  1. Each meal comes with step-by-step instructions, with a picture for each step.  You can be a cooking idiot and make a fabulous meal.  But you can be also be a decent, creative cook and love it too. Who doesn’t like having a sous chef?  Each meal is fresh and interesting—did I mention black radish, jade pearl rice, Togarashi spice, shiso leaves?  You can find the menus for each week here.
  2. No shopping.  Need I say more?  They shop for you… and they do it really well.  Their ingredients are incredibly fresh (they claim fresher than you can get in a supermarket) and interesting- things that you probably wouldn’t buy on your own (because you wouldn’t know what the heck to do with them).  They are also happy to give you details of where they are sourcing their ingredients.
  3. No measuring (other than added water)!   So everything gets prepared faster. The meals took between 20- 45 minutes from start to finish depending on the night.  They say the average is 35 minutes, and I would say that is pretty accurate.
  4. No wilted parsley, watery lettuce, tomatoes gone bad, ginger with funky hair, sprouted garlic in your refrigerator. With Blue Apron, you use everything they send.
  5. They don’t skimp on portions.  We are big eaters, and there was more than enough food.
  6. At $9.99 per person/per meal, it’s inexpensive for what you are getting.  You can order for 2, 4 or 6 people. I can’t think of a better gift for any friend or loved one that just had a baby, is a newlywed who would like to learn to cook, is feeling overwhelmed or ill, or is just too busy to shop.
  7. The packaging is mostly recyclable, and you can designate your delivery date. You don’t need to be home for delivery- the box is refrigerated.
  8. Easy clean up.  I never used much more than two pans, a small bowl or two, a knife and a cutting board.
  9. Meals that have are not processed in the least and have no added sugar.  With Blue Apron, you don’t open a jar of tomato sauce- you make your own-simply from fresh tomatoes and spices– and damn, was it good.
  10. Calorie count per serving is listed.  The meals were each between 500-700 calories per serving…but we had leftovers, and I felt good because it was all healthy and non-processed.
  11. This gives you the hang of not only cooking for 2, but shopping for two (think SMALL)
  12. They can deal with many dietary restrictions (though right now they do not yet have a gluten free or kosher options—but they do have vegetarian.)
  13. Zappos quality service.  You know what I’m talking about.


So, Mike and I can still have our weekend pig-outs followed by our Monday scrambled eggs night.  And I know that on Tuesday, after a Blue Apron meal, when Mike says, “Now THAT was a good dinner,” he actually won’t be being sarcastic.

Blue Apron is a winner.  Use this link when you sign up and you will get your first two meals FREE!  

This is BA50 Sponsored content. 

BA50 Food Lovers Gift Guide

Make Your Own Mozzarella and Ricotta Kit

DIY cheesemaking kitDIY cheese k

Make your own succulent Mozzarella and creamy Ricotta with an Urban Cheesecraft Kit! The ingredients allow you to make at least 10 batches of cheese. You can, of course, re-use the recipes, thermometer and cloth and find larger refills of rennet tablets, salt and citric acid in my shop when you run out (and are hooked ;).  $25.00


You Gotta Gift This: Eat, Pray, Love Necklace


We all deserve something beautiful. Perhaps it’s you today. Maybe it’s one of your friends.This necklace features three half inch sterling silver disks, which are hand stamped with a cupcake, the OM symbol, and a swirly heart, representing: Eat, Pray, Love.If you would prefer a different “pray” charm, I am happy to do that! Choices are: Cross, Celtic Cross, Goddess, Star of David, Pentacle, and Everyday UU Chalice.

Shown on a sterling silver rope chain. $53.00

“I think I deserve something beautiful.”
~Elizabeth Gilbert, “Eat, Pray, Love: One Woman’s Search for Everything Across Italy, India and Indonesia” (2006)


Elegant And Domestic Wood Art

Teak Cutting Board

The board pictured is 100% solid exotic teak wood seasoned with three coats of FDA food safe mineral oil. They come with or without a handle. Included are future care instructions.

Wine glass rack


A Week of Dinner for Two… At Home!

blue apron

This is the perfect gift for a friend or loved one who is overwhelmed, under the weather, too busy to cook, or hates to shop.  What a gift of love!  Send a week or two of dinners for two (or for 4, or 6) for $60 per week.  All food is locally sourced and fresh, and the dinners are creative and are delivered with step by step cooking instructions.  A variety of diet restrictions can be accommodated. Read BA50 managing editor Ronna Benjamin’s review here.  Even better, BA50 readers get two meals free with their first order!  Click here to purchase.


BA50 Girlfriend Bar – Dark Chocolate with Sea Salt


Our own Afternoon Delight- a Dark Chocolate Girlfriend Bar with Sea Salt, made with the finest ingredients, especially for BA50! Chocolate brightens up anyone’s day, and these Girlfriend Bars are perfect as a gift for your BA50 girlfriend – a great way to show you are thinking of her – on her birthday, to commemorate a special occasion, or even the finalization of that divorce she has been waiting for. These come wrapped for gift giving with a beautiful bow and are available in three sizes:

3oz. (minimum 10 piece order @ $6.00 each plus shipping)

8oz. (no minimum @ $12.00 each plus shipping)

16oz. (no minimum @$24.00 each plus shipping)

EVEN BETTER… the 16 oz. bar can be personalized at no cost (total: 25 characters)

Starts at $16.00 SHIPPING and HANDLING


BA50 Is Nuts For This Big Impact Gift: The Pistachio Tower

Pistachio tower

$39.99 (includes shipping)

  • Handmade item
  • Materials: Roasted Salted Pistachios, Roasted Salted Almonds, Roasted Salted Cashews, Fancy Golden Raisins, Exotic Dried Fruit, Salted Corn Nuts, Silver Foiled Chewy Candy, Light Pink Foiled chewy Candy, Super Fine Lavender Jordan Almonds, Purple Jordan Almonds, Purple Ribbon, 3 Tier Stunning Boxes, Wrapped With Pistachio Gifts Taste
  • Made to order
  • Only ships to United States from New York, United States.


Best Hostess & Holiday Gift Idea: Organic Spice Gift Set


The 7-piece “Baker’s Set” provides a classic selection of top quality organic spices that fit beautifully into any gourmet spice cabinet.

Perfect leading up to the holiday season, this elegantly presented organic spice set is a requirement for any home kitchen.  So whether as a gift for a baking enthusiast, pie lover or to enjoy on your own at Halloween or Thanksgiving, order yours today!

Set includes the following organic spices:

  • Organic Apple Pie Spice (1.6 oz)
  • Organic Cinnamon, Ground (1.5 oz)
  • Organic Cinnamon Sticks, 3″ (2 oz Stand-up Kraft Pouch)
  • Organic Cinnamon Sugar (2.7 oz)
  • Organic Nutmeg, Ground (2.1 oz)
  • Organic Pumpkin Pie Spice (1.6 oz)
  • Organic Vanilla Sugar (3.2 oz.)


Make Her Smile: The Menopause Sweet & Salty Survival Kit


The perfect gift for the woman in your life who needs a much deserved treat. This adorable BA50 box comes filled with a 1/2 pound each of the following goodies– to cure the worst menopausal symptoms:

  • To keep her alert after a night of not sleeping, dark chocolate espresso beans
  • To keep her feeling like she’s still a hot mama, spicy hot tomales
  • To add in something totally healthy, roasted almonds
  • To treat her like the star she is, dark chocolate foil stars
  • We top it all off with a delicious “keep calm and eat chocolate” chocolate bar and a personal hand held fan.

She will love you forever. This is what friends are for.

$62.00 includes $12 shipping anywhere in the US.

Candied Lemon Sheet Cake

gluten free lemon cake

Tom Hirschfeld

As the bounty of summer fruits dwindles down to a trickle, the focus turns back to apples, pears, and even lemons. Tom Hirschfeld’s lemon cake, from his wonderful blog, Bona Fide Farm Food Journal, has “pucker power” and is so tasty you won’t even miss those peaches and plums. As an added bonus, it’s gluten free.



Candied Lemon Sheet Cake

Serves 9 to 12

Candied Lemon Slices

  • 13 1/8-inch lemon slices, seeds gently removed
  • 1 cup sugar
  • 1 cup water
  • strips of zest from 2 lemons
Sheet Cake

  • 1 cup Bob’s Red Mill Gluten Free Flour Mix
  • 3/4 cups sugar
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 2 tablespoons candied zest, minced
  • 1/4 teaspoon kosher salt
  • 2 sticks of unsalted butter, each gently melted in its own bowl and kept warm, plus more for greasing the pan
  • 3 tablespoons powdered dry milk
  • 2 large eggs, room temperature
  • 3/4 cups whole milk, warm
  • 1/2 teaspoon pure lemon extract
  • 1/2 teaspoon pure vanilla extract
  • 8 ounces powdered sugar
  • 3 tablespoons heavy cream
  1. Pour the sugar into a saute pan large enough to hold the lemons in a single layer. Place the lemons and zest in a single layer on top and then add the water. Place the pan over medium heat and bring to a boil. Reduce the heat and simmer.
  2. Simmer the lemon slices until the sugar syrup has reduced by half or more and the pith and rind of the lemon appear transparent. Carefully remove the slices and zest to a piece of parchment being sure not to let the pieces overlap. Let them cool.
  3. Grease a quarter size sheet tray (9 x 13 inches) with butter. To make the cake heat the oven to 375 ˚ F. Combine the flour, dry milk powder, sugar, xanthan gum, baking soda, minced candied zest, and salt. Combine half the melted butter with the eggs, milk, and extracts. While whisking add the dry to the wet ingredients. Pour the batter into the prepared sheet tray. Make sure the batter is evenly distributed so it rises evenly. Bake for 30 to 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  4. While the cake is baking, make the icing. Combine the powdered sugar, cream, and remainder of the warm butter in a mixing bowl. Whisk until smooth. Keep the icing lukewarm.
  5. When the cake has finished baking remove it from the oven and let it cool right in the sheet pan for 15 minutes. When the timer goes off pour the warm icing over the top and spread it out evenly with a spatula. Lay on the slices of lemon and let the cake cool. Refrigerate or serve cold.

A Duet of Meatballs for Summer’s Swan Song

Suzanne Goin MeatballsAs the summer wanes and cooking begins to move indoors, comfort food is what will get your family and friends  to gather around the table once again. Back from their far-flung journeys and sand-covered explorations, no longer are they yearning for traditional summer food. Here we have two recipes that will do the trick. They look like old standbys, but they put a spin on the usual meatball-and-sauce dinner. Simple to make (and freeze for later), so you can still get out there and enjoy what’s left of the whisper of summer. Suzanne Goin’s “The A.O.C. Cookbook” is where I found these small, crispy meatballs that are submerged in a thick sauce with hints of warm North African flavors and the citrusy bite of orange juice. A sprinkling of crumbled feta and sliced mint take the dish across the globe. The original recipe calls for ground lamb, but I substituted ground turkey. If you like lamb, by all means, go for it!  A great accompaniment would be couscous or farro. The Chipotle Meatballs are from Rick Bayless’ “Mexican Everyday” cookbook. The chipotle and bacon lend an earthy smokiness and a nice go-with would be rice or fideo (vermicelli). Meatballs with Spiced Tomato Sauce (adapted from “The A.O.C. Cookbook”) For the Meatballs:

  • 1 medium onion, peeled and finely diced
  • ¼ cup heavy cream (I used unsweetened almond milk)
  • 2 egg yolks, extra-large
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • Pinch red-pepper flakes
  • Pinch cayenne pepper, or to taste
  • 2 pounds ground lamb
  • Kosher salt and freshly ground black pepper
  • 1 cup bread crumbs
  • ¼ cup chopped parsley

For the Sauce:

  • 1 28-ounce can whole tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 small sprig rosemary
  • Red-pepper flakes to taste
  • 1 medium onion, peeled and diced
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon ground cumin
  • Pinch ground cinnamon
  • Pinch cayenne pepper
  • 1 bay leaf
  • ½ teaspoon white sugar
  • ¼ cup orange juice
  • 1 3-inch strip of orange peel, pith removed
  • Kosher salt and freshly ground black pepper to taste

For the Topping:

  • 4 ounces feta cheese, crumbled
  • 2 tablespoons thinly sliced mint leaves
1. Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
2. Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
3. Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
4. Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
5. Remove bay leaf. Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
6. Top with crumbled feta and scattered mint.
YIELD: 4 servings

Chipotle Meatballs

3 slices bacon in 1-inch pieces 3 garlic cloves, peeled 2 large eggs ½ cup bread crumbs (¾ cup if coarse-textured panko) Salt 1¼ pounds ground pork ½ cup (loosely packed) coarsely chopped mint leaves, more for garnish 1 28-ounce can diced tomatoes (preferably fire-roasted), drained of all but ¼ cup juice 1 or 2 chipotle chilies in adobo, stemmed, seeded and sauce reserved 1 teaspoon dried oregano, preferably Mexican About 1½ cups beef or chicken broth.

1. Heat oven to 450 degrees. In a food processor, combine bacon and 1 garlic clove. Process until finely chopped. Add eggs, bread crumbs and 1 teaspoon salt. Pulse several times to combine thoroughly, then add pork and mint. Pulse a few more times until well combined but not a paste. Remove meat from processor.

2. With wet hands, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish. Bake until lightly browned, about 15 minutes.

3. While meatballs bake, combine tomatoes, ¼ cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and ½ teaspoon salt in a blender or food processor. Process to a smooth purée.

4. When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly. Bake until sauce has thickened somewhat, 15 to 20 minutes.

5. Heat broth in a small saucepan. Divide meatballs among four dinner plates, leaving sauce behind. Stir enough broth into sauce to give it a spoonable consistency. Taste and season with salt, if necessary. Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

Yield: 4 servings.

Meatballs...all gone

Chilled Asian Corn Soup

Chilled Asian Corn SoupThe school bells have rung, you’ve probably packed up the summer shack, and your orienting yourself to thinking about cozy sweaters and leaf peeping. But don’t go down that road quite yet. There’s still some life left of summer, especially at the market. Fresh sweet summer corn is still available and Nancy Lowell offers just the right recipe with which to showcase that last bit of summer splendor. Nancy writes:

It seems everywhere I turn people are tolling summer’s death knell, but as long as I can still get fresh corn, peaches and tomatoes, I know there’s still some summer left. Yes, my daughter has gone back to school, and I’m optimistic that by Sunday I’ll be able to turn my AC off for the season, but I am still enjoying summer’s bounty, and the last of it is often the best. I find the September corn is the sweetest, but that may be all in my head.

With these lingering warm days I wanted to make a cold soup, and with some leftover ears of corn I started looking around for recipes for cold corn soup. I found some interesting sounding ones, but none had the flavor profile I was looking for. I even bought some plain Greek yogurt, planning on using that in the soup to make it creamy—I found a few recipes using buttermilk, but I really didn’t want anything that tangy. Generally when I cook for The Chef’s Last Diet I don’t wing it. I try a few things, find one that works well, and tastes exactly like I want it to, but not today…

Chilled Asian Corn Soup

As I was assembling my ingredients I kept switching things out. The first thing to go was the yogurt. I really didn’t want that milky, creaminess. Once that was gone I rethought the flavors I really wanted, and chose a more Asian profile. I used the corn, and the typical Chinese flavors of ginger and scallion. I can still hear my Oriental (sic) Kitchen Chef, Shirley Cheng, from Culinary school admonishing us to start every dish with a mixture of ginger (unpeeled), a few cloves of garlic, and some rough chopped scallions wooshed up in the food processor. Because I wasn’t cooking this soup I omitted the garlic, I was afraid the raw garlic would be too harsh.

chopped scallionscold corn soupLimes for juicing

I’m sorry I didn’t have the ingredients on hand to make this with coconut milk, as I think that would add another layer of flavor that using chicken stock did not. I will plan on doing that next week, and update this post. If you wanted to make this vegan you could use miso broth, or some other vegetable stock. I don’t recommend mushroom stock as that would make it too earthy, and you really want the corn to be the star here. I also recommend making this a day ahead of time, as even if you start with cold ingredients as you make it, the blending will warm it a bit, and because you’re not cooking it, the flavors need some time to meld together.

This is a simple soup to prepare, and if you wanted to dress it up you could strain it to get a thinner, less coarse texture, but I like it like this, it’s more corny. So while there’s still some summer, and some summer corn left, please try this tasty soup. What is your favorite cold soup?

Chilled Asian Corn Soup

Serves 2-3
Prep time 20 minutes
Meal type LunchSoupStarter
Misc Serve Cold


  • 4 cups corn, cut from 4 ears of corn (make sure to use the flat side of the knife to get all the starchy juice from the ear)
  • 1 heaped teaspoon fresh grated ginger
  • 4 teaspoons soy sauce (one TBL plus one tsp)
  • 1 teaspoon toasted sesame oil
  • 3 scallions (1 reserved for garnish)
  • 2 tablespoons cilantro leaves (make sure stems are discarded)
  • 1/2-1 cup chicken stock (or other stock)
  • 1 medium slice Lime (juiced)


Step 1
cold corn 6

Remove corn from cob
Pick cilantro leaves from stems
Cut scallions into 1″ pieces
Step 2
cold corn 10

Combine corn, scallions, ginger, soy sauce, sesame oil, lime juice, cilantro and chicken stock in a blender, Vitamix or food processor, process until you reach a creamy consistency
Step 3
Taste for seasoning
The soup will be bubbly and a bit green
Let it chill overnight, and the bubbles will dissipate
Step 4
To Serve:
Slice the remaining scallion into thin slices on a bias
ladle the soup into chilled bowls, garnish with scallion and a leaf or two of cilantro

Skinny Kitchen Philly Chicken Cheesesteak Sandwiches

Crock pot Philly Chicken Cheesesteak Sandwiches.You don’t have to be from Philly to love these terrific sandwiches, and you don’t have to break your diet to eat them. Nancy Fox and Skinny Kitchen came up with a delicious alternative to the Philly Cheesesteak using chicken and you don’t even have to fire up the grill–they’re crock pot friendly!


Nancy says, “If you’re not cooking for a crowd don’t worry, it freezes great.” Each very filling sandwich has 280 calories, 7 grams of fat and 7 Weight Watchers POINTS PLUS.  I’ve included the skinny facts and points for a low carb version. See below.

Prep Time: 20 minutes
Cook Time: low heat 6-7 hours, high heat, 3-4 hours

Ingredients for Crock-Pot:

1½ pounds chicken breasts, boneless, skinless

3 cups onions, sliced

2 cups red bell pepper, sliced

2 cups yellow, orange or green bell pepper, sliced

1 (10 oz) package of mushrooms, sliced

2 garlic cloves, minced

½ cup barbecue sauce

1 (1 ounce) packet Italian dressing dry mix, see shopping tips

1 (14oz) can reduced-sodium chicken broth

Ingredients for Sandwiches:

8 hot dog buns, use your favorite, see shopping tips

1 cup reduced-fat cheddar or mozzarella cheese, shredded


1. Coat the crock-pot with non stick cooking spray. Place chicken in crock-pot. Top with onions, sliced bell peppers, mushrooms and garlic. Add barbecue sauce and sprinkle the packet of Italian dressing seasoning mix over the top. Pour the chicken broth all over.

2. Cover and cook on low for about 6-7 hours on low or 3-4 hours on high. The time varies depending on your crock-pot. Mine took 6 hours on low. Remove chicken from crock-pot and cut into slices. Add chicken back to vegetables and sauce in crock-pot. Mix to blend.

3. To assemble each sandwich: On a baking sheet, add the hot dog bun and add 1 cup chicken filling onto the bun. Spoon 3 tablespoons sauce over the chicken. Top with 2 tablespoons cheese. Assemble all the sandwiches you want to serve on the baking sheet. Place in the oven and broil for a couple of minutes to melt the cheese and toast the buns. Keep an eye on it so they don’t burn.

4. Add each to a plate. Serve with a fork and knife. You’re going to need it. Too messy to eat with your hands but oh so good!

5. For a low carb option: Add 1 cup chicken mixture to each bowl. Spoon 3 tablespoons sauce over the top. Sprinkle each with 2 tablespoons cheese and serve with a fork and knife.

Makes 8 cups total (8 sandwiches)  Each sandwich, 1 cup chicken filling, 3 tablespoons sauce and 2 tablespoons cheese

Food Facts

The cheesesteak was developed in the early 20th century by combining beef, onions, and cheese in a small loaf of bread. Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. Today there are many variations. A cheesesteak made with chicken instead of beef is called a chicken cheesesteak.

Shopping Tips

Most supermarkets sell (1 oz) packages of Italian Dressing Seasoning mix.  I used Good Seasons Italian Dressing Mix or their Zesty Italian. You find it in the aisle where bottled salad dressing are sold.

Classic hot dog buns usually have the lowest calories and fat. Most contain 110 calories and 1.5 grams of fat. I based the skinny facts using these. That said, I personally like using Trader Joe’s honey wheat hot dog buns. Each has 160 calories and 2.5 grams fat.


Dutch Peach Pie with Crumble Topping

There’s still time to cling to Peach Strawberry Piethe last breath of summer. No one should be able to get away without at least one slice of pie. “But who wants to spend time preparing the pie dough, rolling it out and making that sucker look all pretty?” you ask. You’re absolutely right, and that’s why this pie is perfect for the pie-making haters out there. The crust is crisp and buttery–more cookielike than traditional pie crust–and it’s no-roll! The crumble topping can be made ahead (and even frozen), as can be the filling. Once the summer is gone, and the berries and peaches are no more, the crust can be just as comfortable cozying up to an apple or pear filling.

Dutch Peach Pie with Crumble Topping
(adapted from Great Pies & Tarts by Carole Walter)

Press-On Butter Pastry
1 ¼ cups unsifted unbleached all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup partially frozen unsalted butter, cut into ½” pieces
1 large egg yolk
2 tablespoons apple juice
½ teaspoon vanilla extract

Place the dry ingredients in the bowl of a food processor. Pulse 3 to 4 times to combine. Add butter, pulse 4 to 5 times, then process 4 to 5 seconds, or until the mixture forms meal-like crumbs.

Using a fork, beat together the egg yolk, orange juice and vanilla. With the processor off, pour the liquids into the crumb mixture. Pulse 4 or 5 times, or until the mixture begins to stick together.

Lightly flour a flat surface. Empty dough onto the floured surface and, with floured hands, shape into a flat disk.

Butter a 9 ½-inch deep-dish ovenproof glass pie plate. Place the disk into the pan. With floured hands, press the pastry into the dish, working it up the side first, then smoothing out the middle. Re-flour hands as needed. Chill pie dish in refrigerator while preparing the filling.

For the filling:
3 pounds ripe peaches, peeled, pitted and cut into 1-inch slices

1 pint strawberries, sliced in half lengthwise

1 tablespoon fresh lemon juice

1/2 cup granulated sugar
1/4 cup lightly packed light brown sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon

For the topping:
1 1/2 cups unsifted all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
6 tablespoons unsalted butter, melted and cooled

1. Preheat the oven to 375 degrees. Position the oven rack in the lower third of the oven. Butter a 9 1/2-inch deep-dish ovenproof glass pie plate.

2. With floured hands, press the dough into the prepared pie plate, working the pastry up the sides. Re-flour your hands as needed.

3. Make the filling: Place the peach slices in a large skillet. Sprinkle with lemon juice.

4. Combine the sugar, cornstarch, and cinnamon in a small bowl. Sprinkle the sugar mixture over the peaches and stir gently to distribute through the fruit. Cover the skillet and bring the peaches to a slow boil. Gently stir the fruit to prevent it from sticking to the bottom. When the peaches begin to exude their liquid, add the strawberries, and cook about 5 minutes longer. Uncover the skillet and remove the pan from the heat.

5. Use the slotted spoon to transfer the peaches to the pastry shell. Do not add the liquid in the skillet.

6. Make the topping: Whisk together the flour, sugar, cinnamon, and baking powder in a medium bowl. Add the butter and toss with a fork to form crumbs. Take a clump of the crumb mixture in your hand and squeeze gently to form a larger clump. Then break the large clump apart over the peaches. Repeat using all of the crumb mixture. Do not press the crumbs into the fruit.

 Bake 45 to 50 minutes, or until the top is golden brown and the juices begin to bubble. (Place a baking mat or sheet pan beneath the pie to catch any drips which might wreak havoc on your oven floor.) Cool on a rack. Let stand 3 to 4 hours before cutting. Serve with ice cream or frozen yogurt.

Maw Maw’s German Chocolate Cake

German choc cakeThere’s a story in every delicious bite of celebratory desserts that have been passed down through the generations. Connie McLeod’s “Maw Maw’s” cake was a perfect choice for her mom’s 86th birthday. We know her Maw Maw would be proud.

My mom’s birthday party pictured below would have been on a hot August day in the hill country of Texas with all the children dressed in their Sunday best. I asked Mom if she remembered how old she was in this picture and she knew she was five. Shirley Temple had a new movie out, Curley Top, and her mother made her a dress fashioned after the one Shirley wore in the movie. Mom says she remembers it clearly because Shirley’s dress was made from silk and lace, while hers was made from pale pink organdy and was stiff, puffy and itchy. I wonder what cake my Maw Maw would have made her little girl dressed in her pretty, but uncomfortable Shirley Temple dress.


Decades have come and gone since this picture. This August, Mom turns 86. I recently heard someone ask her if she was named after her Dad since her name is Jimmie. “No”, she proudly said, “I’m named after my Mom and my brother is named James!” Until I heard it said, I never thought about how unique that was.

Maw Maw's German Chocolate Cake
I do know that having my grandmother, Jimmie Corrine’s recipes, her cooking tools and her dishes are a unique treasure from my history. I began my yearly ritual for my mom’s birthday and went through my grandmother’s handwritten recipes. I like to give my mom a taste of her childhood for her birthday. This is a cake I’ve never made. It’s not hard, but it is involved and has taken all afternoon. I even baked it in the heart shaped pans that three generations have used to bake cakes in. I know this cake is made with the love, just as it was back when Shirley Temple was dancing her way into this country’s heart.

Jimmie Corrine—My Grandmother's Handwritten Recipe

German Chocolate Cake

1/2 cup boiling water
4 (1 ounce) squares German sweet chocolate
1 cup softened, unsalted butter
2 cups white sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

1. Melt chocolate in boiling water in saucepan, let cool.
2. Sift flour with soda and salt in it’s own bowl.
3. Beat egg whites until stiff (it will form peaks like a meringue).
4. Cream butter until light and fluffy. Add each egg yolk one at a time, beating after each. Add vanilla and cooled chocolate. Mix until well blended.
5. Alternate adding flour mixture and buttermilk into batter, beating after each addition.
6. After batter is smooth, fold in the stiffly beaten egg whites.
7. Pour into 3 9-inch layer pans that are greased and floured.
8. Bake at 360° for 30 minutes or until toothpick comes out clean. Cool on cake rack.

Coconut and Pecan Frosting
1 cup white sugar
1 cup evaporated milk
3 egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
1 cups flaked coconut
1 cup chopped pecans

Combine and cook sugar, evaporated milk, butter, beaten eggs and vanilla over medium heat, stirring constantly, until mixture thickens (about 12 minutes). Remove saucepan from heat. Stir in coconut and pecans. Cool completely, about 30 minutes, stirring occasionally.

To assemble
Trim off the “dome” of the bottom 2 layers to help level the cake. Make sure the cake and frosting are completely cooled. Put icing between the layers and as Maw Maw made note, do not frost side of the cake.

I honor my maternal lineage: I am Connie Lee, daughter of Jimmie Dee, daughter of Jimmie Corrine, daughter of Minnie Mae; mother of Jade Lee-Mei.

Cold-Brewed Iced Coffee

Chef's Last Diet-cold-brewed coffeeNancy Lowell of Chef’s Last Diet calls cold-brewed the “sun tea of coffee.” We love it because it’s a low-acid brew that has a mellower taste than traditional iced coffee. It’s perfect on a hot day…like tomorrow. (And you’ll have to wait until tomorrow because the process takes overnight.) No fancy equipment required, so, get going. And when you go to bed tonight you can look forward to having a great treat in the am.


If you’ve never had cold brewed iced coffee, stop what you’re doing right now, and make some, then you can thank me tomorrow because it won’t be ready until then. I am not a daily coffee drinker, especially in this hot weather, but I love cold drinks, like iced coffee and tea. I go through a pitcher of iced tea every other day, a simple mix of green and peach teas, unsweetened, I guzzle it all day. Iced coffee is a real treat for me, and when I really want to splurge I walk around the corner toFederal Donuts , and grab a cup, with plenty if ice and an obscene amount of half and half, and I’m in heaven.

Cold brew coffee is kind of the sun tea of coffee. According to Wikipedia the method originated in Japan in the 17th century where it was introduced by the Dutch (so maybe it originated in Holland, or in Indonesia where the Dutch had settled) , but other sources say it originated in Java, or Peru. So clearly I’m not being very helpful… In 1964 Todd Simpson had a cup of coffee while traveling in Guatemala, and came home and created a contraption that eventually became The Toddy a sort of bucket with a cork in the bottom that made the cold brew. If you search, there is no shortage of cold brewers, but you don’t need any of them. I made mine using two pitchers, several coffee filters, and a strainer.

Federal Donuts as well as some other remarkable coffee places in Philly have very elaborate contraptions to brew their iced coffee. But I’ve been doing some reading, and apparently you don’t need to invest $300 in a special, cold brew system, you can make it at home in a big container. There are a number of things that make cold brew so sublime, the most notable (to me) is the complete lack of any bitterness. It is rich and packs quite a jolt, which is why I made mine half-caf, that way I can drink it and continue to function without acting like the chameleon Val in the Valspar commercial.

There are numerous recipes and techniques on the internet, but my friend Jill did the work for me, and I used a recipe she recommended, then did some adapting myself, so I’ll tell you my adaptation. Though this is a time consuming process, most of it is waiting time. It may be quicker if you use the recommended cheesecloth rather than using a small strainer with a small coffee filter…

I didn’t want to make a gallon, so here is what I did, and how it all worked out:

  1. Weigh out eight ounces of coffee, half decaf, half regular coffee (coarse ground is preferable)8 ounces of coffee
  2. Put the grounds into a pitcher, or two quart container (I recommend a wide mouth container)coffee in pitcher
  3. Add five cups of cool or cold water, and stir well Pretty sludgy right now
  4. Cover container and let sit at room temperature at least twelve hours
  5. Stir well before strainingready to strain
  6. Put a fine mesh strainer over a pitcher or jar and line with a coffee filter (use cheesecloth if you have it, I didn’t)
  7. Pour enough of the coffee mixture into the strainer to leave some room at the top, and let drip (this will take a ridiculous amount of time). You’ll need to stir it to help it along, I used a chopstick, but feel free to use whatever you have handySlow dripping
  8. When most of the liquid has dripped through, carefully pick up the filter and gently squeeze to get more liquid out, discard that filter and start again with the coffee remaining. I had to do this three times, and this process went on for about three hours (really).
  9. You have now made a coffee concentrate, so when you finally make your lovely glass of cold brew use plenty of ice, and a good deal of whatever you choose to lighten it. I use half and half, and if you’re going to make this and then you’re going to ruin it put skim milk into it, please don’t tell me about it.
  10. If you want to sweeten it use simple syrup, or perhaps some chocolate or vanilla syrup! But even if you plan to sweeten it, please taste it first, to see how good it is without any sugar.

My very rustic system yielded a fine cold brew, and though I had planned to go get a cup from Federal Donuts to do a side by side comparison, I never made it. I promise to go this week and update this post, so stay tuned. The cold brew will be fine in your fridge for at least two weeks, but you probably won’t have it around that long.