Wife Jan is on the Noom Program and I made an Israeli couscous salad packed full of vegetables and fruit for the Fourth of July. It was so popular with my family that wife Jan asked me to make some for her dance in the park potluck this Sunday. Last time, I listed a vegan option for the salad, but Jan thought some of her friends might be vegan, so I made a new, strictly Vegan salad. Of course in my ultimate need not to make the same dish the same way twice in a row, I made some changes.
Category Archives: Vegan
I’m barbecuing a Nevis jerked chicken for the Fourth of July and I wanted some side dishes to go with the heavy meat main dish. With two vegetable dishes—corn and grilled vegetables—decided upon, I needed something with a bit of starch. Wife Jan is on the Noom Program, so she objects to dense starchy dishes. To please her, I chose to make a Israeli couscous salad packed full of vegetables and fruit.
I’m barbecuing a Nevis jerked chicken for the Fourth of July and I wanted some vegetables side dishes to go with the heavy meat main dish. The women of my family really like grilled squash and tomatoes, but I did not want to use the same Nevis spice blend on the vegetables. For the squash, I decided to use the Middle Eastern spice blend za’atar. To make it Noom friendly I reduced the amount of oil.
I’m barbecuing a Nevis jerked chicken for the Fourth of July and I wanted some vegetables side dishes to go with the heavy meat main dish. My family really likes grilled corn, but I did not want to use the same Nevis spice blend on the vegetables. For the corn, I chose to use chili powder—kind of a go-together with corn.
Wife Jan asked for another Noom recipe for dinner, Curried Sweet Potato and Apple Soup—which I determined was identical to one from Prevention. As has been the case over the last week, I have found I had disagreements with Noom’s ideas about recipes—not enough vegetables or spices. I adapted the recipe to my tastes.
I am making broiled salmon for a weekday dinner and I usually make some kind of rice dish to go with it. Recently, I learned a new—to me—way of preparing basmati rice. The rice is par-boiled in a lot of water, drained, and then steamed with any additional ingredients. One of the fondly remembered dishes of my mother Claudia was green rice. Today, I decided to expand on my mother’s recipe by adding spinach—al la Florentine.
The term chile (chili) is a complex. It can refer to: 1) a large number of fresh capsicum pods of varying heat levels; 2) the dried and/or smoked pods; 3) the same pods in powdered form (with or without the seeds); and 4) varied spices blends that include one or more of the powdered chilies as a main ingredient.
This is another of those dishes that we were served in at the Panda House restaurant. I have tried to replicate this dish before, but I think this one comes closer than my last attempt. In America, we had always eaten our cucumbers either raw or pickled. It simply would not have occurred to me to fry something like a cucumber. However, because of the dangers of using night soil as fertilizer, the Chinese cook almost all of their vegetables—the rest are pickled.