Yield: 4 servings This recipe is a tasty twist on the old standard. The original recipe is for tuna burgers, which are delicious too. If you want to make tuna burgers, use 1 pound of sushi-grade tuna, chop it into chunks, and combine it with the “ingredients for burgers” in a food processor until well […]
Author Archive | Kristen Desmond
Couscous Salad with Winter Squash and Cranberries
Yield: 6 servings The component parts (squash, couscous, onions) of this salad need to be cooked and cooled prior to being mixed together, so I suggest starting early. Added bonus – this salad gets better as it sits, anyway. I used the goat cheese and walnuts – they make delicious additions! Ingredients: 1 medium butternut squash (or […]
No-Bake Nut Bars
Yield: 9 bars These tasty little bars make for a simple, healthy snack. Substitute your favorite nuts and dried fruit for a variety of combinations. Ingredients: 1 cup raw or roasted almonds 1 tablespoon minced fresh ginger 2 tablespoons sesame seeds 1 cup golden raisins ½ teaspoon salt 2 tablespoons honey Procedure: Add all ingredients, except […]
Spicy Orange Chicken Stir-Fry
We were in Philadelphia for the weekend running the ING Distance Run, a half marathon (13.1 miles) course in the historic downtown area and along the Schuylkill River. It was a gorgeous morning for running and I am pleased to report that a good race was had by all. Six weeks, and counting, until the NYC Marathon! Getting back into town after […]
Moroccan-Style Chickpea and Vegetable Stew
Yield: 6-8 servings This is one of my favorite fall/winter comfort foods. I look forward to having this around. It freezes well, so make the entire batch and freeze half of it for another busy week. It’s nice served on its own, or on top of whole wheat couscous. I also like it with corn bread or […]
Zucchini Bread
Yield: 2 loaves (or, 1 loaf and 8 muffins) This recipe comes from Heidi Swanson’s 101 Cookbooks blog. There is a lot to love about this delicious quick bread. The cinnamon and curry powder combination is surprisingly sweet and spicy. I did not use the crystallized ginger, but only because I did not have it on hand. […]
Poached Peaches in Rosemary-Honey Syrup
Yield: approx. 4 cups This rosemary-infused syrup is fragrant and sweet. These peaches make a great topping for Cornmeal-Olive Oil Cake or ice cream. Ingredients: 1 cup sugar 1/4 cup water 2 tablespoons honey 1 tablespoon fresh lemon juice 2 sprigs fresh rosemary 1 to 1 1/2 pounds firm unpeeled ripe peaches (3 to 4), […]
Cornmeal-Olive Oil Cake
Yield: One 9-inch cake This little cake is moist, delicious, and versatile. For dessert, you can top it with whipped cream, ice cream, berries, fruit, simple syrup, or some combination thereof. It is especially delicious with Poached Peaches in Rosemary-Honey Syrup. For breakfast, you can serve it like a breakfast bread — warm, with butter and honey. Ingredients: 3/4 […]
Sesame Noodle Salad
Yield: 4 servings This is a great side salad for chicken or fish, or toss in some shrimp, and call it a complete meal. Ingredients 1/4 cup honey 1/4 cup soy sauce 4 teaspoons sesame oil 1 pound soba noodles, cooked until tender (sub: whole wheat spaghetti or udon noodles) 1/2 cup green onions, thinly sliced […]
Spicy Black Beans with Chorizo and Chipotle Cream
Yield: 4 servings The original recipe calls for using dried beans, but you can use canned beans as well. I used buffalo and pork chorizo, which is pretty lean and tasty. I served this dish with brown rice, whole wheat tortillas, and roasted vegetables. Delicious! Ingredients for beans: 2 tablespoons olive oil 2 links fresh chorizo sausage (6 to […]