Yield: 4 servings Warm spices such as cumin, chili powder, cinnamon, and star anise give this dish a delightful scent. You can make this recipe on its own, or better yet, make the bulgur and use it for Bulgur Raisin Muffins AND this recipe, in which case, you’d start at Step 2. Ingredients: 2 cups water 1 tablespoon coconut oil 1 […]
Yield: 6 servings This recipe is very versatile, so work with whatever you’ve got. You can substitute dried cranberries or raisins for dried currants; cilantro for parsley; pine nuts for almonds; peas for carrots – you get the picture. Serve this dish as a side for chicken or fish, and then enjoy it on its own […]
Yield: 24-27 mini-muffins or 12-15 muffins Each morning at Three Stone Hearth, right around 11:00 am, everyone in the kitchen breaks for tea. It’s a time when recipes are discussed, questions are asked, stories are shared, and laughs are had by all. Chef/owners, apprentices, interns, volunteers, and staff gather around a simple and wholesome spread of […]
Yield: 6 servings This one-dish meals satisfies my craving for Mexican food in a good way. Fat-free evaporated milk works as a substitute for whipping cream. You might also try fat-free sour cream. Another option entirely is to make your own polenta and spread it as a layer, eliminating the need for store-bought polenta and cream […]
Yield: 4 servings Leftover turkey never tasted so good! This salad is so satisfying it can serve as a main course for lunch. If you don’t have turkey, you may substitute chicken. Ingredients: 2 cups cooked wild rice or wild rice blend (prepare 2/3 cup dried rice according to package instructions) 2 cups cooked turkey, cut into bite […]
On November 1st, I joined over 39,000 runners to compete in the NYC Marathon. The crowd support was amazing, the volunteers were incredible, and the weather was perfect – 50 degrees with a cloud cover. As a runner, you can’t ask for better conditions. My nutrition plan worked well – oatmeal, a sports bar, Gu and Gatorade […]
Yield: 8 servings I’ve always loved Waldorf salad, but this recipe ups the ante. The addition of whole grains, a light dressing, and mint really make it something special. Ingredients: 2 1/2 cups cooked wheat berries (see recipe below) 1/4 cup walnuts, toasted and chopped 1 Gala or McIntosh apple, 1/2-inch dice 1 Granny Smith apple, […]
With cold and flu season upon us, we do what we can to keep the fevers and sniffles at bay. No doubt, diet helps. There are a lot of experts out there (I am not one of them) and they all tend to agree that protein, zinc, healthy fats, and Vitamins A, C, and E play a key role in building […]
COOKING WITH GLUTEN-FREE GRAINS Whole grains have a shelf life – store them in the refrigerator. Should smell sweet, if at all. Rinse most (not all) whole grains in cold water. Dry them by stirring them in a saucepan over moderately low heat. Toast them until fragrant. This enhances their nutty flavor and speeds cooking […]
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 […]
