Category Archives: Recipes (Savory)

Cutting Down on Salt? Kale Salad to the Rescue

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A kale salad low in sodium, but big on flavor and texture. (Photo by Carolyn Jung)

A kale salad low in sodium, but big on flavor and texture. (Photo by Carolyn Jung)

 

When I was diagnosed with high blood pressure years ago, it wasn’t necessarily a surprise.

That’s because it runs in my family, unfortunately.

What was a revelation, though, was just how much sodium lurked in so many foods I’d enjoyed without a second thought.

Check the labels on things like instant oatmeal, blue cheese, and even Dijon mustard, and you’ll be astonished.

(Graphic courtesy of the American Heart Association)

(Graphic courtesy of the American Heart Association)

Nowadays, I always read labels. And I wisely use flavor boosters such as good vinegars, lemon juice, herbs, spices, and toasted unsalted nuts to give extra oomph to dishes that are moderate in sodium.

That’s why I love this kale salad. I know — can you stand another kale recipe? I think you will when it’s as simple to prepare and satisfying as this one.

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Fire Up the Grill for Korean-Inspired Pork Chops

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Juicy, big pork chops get a dash of Korean flair.

Juicy, big pork chops get a dash of Korean flair.

 

Firing up the grill this Memorial Day weekend?

Add a little more heat with “Korean-Inspired Pork Chops.”

This straight-forward recipe is from “Cooking Light Mad Delicious” (Oxmoor) by Keith Schroeder, culinary educator, founder of High Road Craft Ice Cream, and columnist for Cooking Light magazine.

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Waffled Tofu — Wacky, But It’s a Thing

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Tofu cooked in a waffle maker. How fun is that?

Tofu cooked in a waffle maker. How fun is that?

 

I admit that my waffle iron sees the inside of a cupboard more often than it does daylight on a countertop.

I drag it out on the rare weekends that I’m energized early enough in the mornings to whip up a breakfast of crisp, golden waffles.

But ever since spying this recipe for “Waffled Miso-Sesame Tofu with Waffled Sticky Rice” on Serious Eats, I’ve been intrigued. So fascinated, in fact, that it actually prompted me to take out my much-neglected appliance to see just what it would be like to cook tofu and sticky rice, of all things, in a waffle iron.

After all, I am a sucker for crispy bits.

The recipe is from Daniel Shumski, creator of the blog, Waffleizer. Yup, a whole blog dedicated to strange and wonderful things you can cook in a waffle iron.

Will It Waffle

He’s also the author of “Will It Waffle?” (Workman), a cookbook that came out last year, of which I received a copy. It includes 53 sweet and savory recipes for things you probably never would have imagined to stick in your waffle maker. How about “Sweet-and-Sour Waffled Shrimp Wontons”? Or “Waffled Chicken Fingers”? Or “Spaghetti and Waffled Meatballs”? Boggles the mind, doesn’t it? Just be warned, though, that cleaning your waffle iron after cooking some of these recipes will take some doing.

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The Big, Bold Flavors of Shrimp Tamarind

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Tamarind, lemongrass and fish sauce give this easy shrimp stir-fry a big boost.

Tamarind, lemongrass and fish sauce give this easy shrimp stir-fry a big boost.

 

For weeknights especially, I’m always on the hunt for recipes that promise big bang for the buck.

Not necessarily economically. Though, that’s always a plus, too.

But more so in terms of delivering bold, brash, satisfying flavors without a lot of effort.

“Shrimp Tamarind” is just such a dish.

It’s from “The Vietnamese Market Cookbook” (Running Press), of which I received a review copy last year. The book is by Van Tran and Anh Vu, Vietnamese-natives who now run a couple of popular market stalls and cafes in London. Their focus is on recipes easily made at home, such as “Asparagus and Crabmeat Soup,” “Salmon with Ginger Caramel.” and “Braised Eggplant.”

“Shrimp Tamarind” comes together in the time it takes your rice cooker to cook up some fluffy steamed rice to accompany this dish.

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Roasted Asparagus Soup to Feed the Mind and Tummy

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A rich pistachio cream gets stirred into this asparagus soup just before serving.

A rich pistachio cream gets stirred into this asparagus soup just before serving.

 

In today’s harried world, there’s a lot to be said for eating foods that nourish our body and our brain.

Wellness chef and speaker, Rebecca Katz, certainly thinks so. Her cookbook,“The Healthy Mind Cookbook” (Ten Speed Press), of which I received a review copy, includes more than 120 recipes designed to optimize brain health, boost memory, improve your mood and strengthen the central nervous system. It was written with Mat Edelson, an award-winning health and science writer.

I can’t say that her “Roasted Asparagus Soup with Pistachio Cream” caught my attention solely for those reasons. Mostly, I was intrigued by the cream made of pistachios, broth, mint and lemon juice that gets blitzed in a blender until thick and luscious, before being stirred into this velvety soup, which is a puree of roasted asparagus, onions, leeks and garlic. Plus, in spring, I can’t get enough of asparagus. I buy it every week at the grocery store or farmers market, and enjoy every single spear until the season ends all too abruptly.

HealthyMindCookbook

Asparagus are loaded with vitamin B1, Katz writes, which boosts mood and energy levels, as well as vitamin B2, which reduces fatigue. Leeks are a good source of Vitamin K, which can improve memory. Pistachios also contain a lot of vitamin K and vitamin B thiamen, as well as folate, which may help prevent dementia.

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