Tag Archives: healthy recipes

Einkorn Pita:
Light and Airy Whole-Grain Flatbread

Bread is the Staff of Life; so the saying goes. It’s no secret that since the discovery of agriculture, bread has been a staple food in nations all over the world. From baguettes slathered with butter in France, to tortillas in Central America, Roti in South Asia, and dense rye breads in Scandinavian regions, each […]

Turkish-Style Livers with Crisp Sumac Onions:
Getting More Organ Meats onto Your Plate

Thanks to a heightened interest in eating for health, and mainstream acceptance of making use of the whole animal, organ meats have made a bit of a comeback lately. Yet, while this resurgence in popularity is certainly creating more interest for the average home cook, few people know ways to integrate them into their diet […]

Prosciutto-Wrapped Asparagus with
Apricot and Creamy Bleu Cheese:
A Simple, Swanky Side Dish

So, hopefully, by the time this post is released, the summer season will finally be upon us. Presently, it is snowing outside as I write this; my animals are confused, and my poor lilacs took a serious beating—ahhhh, nothin’ like a good old Colorado seasonal slip-up…. Now, where was I? Oh yes, dreams of warmth […]

Leeks Vinaigrette with Grainy Mustard and Grana Padano:
A Company-Worthy, Timeless, French Classic

Poor leeks—more often than not, these overlooked veggies get passed over for their cousin, the onion, or wind up as background notes to more familiar specimens, like potatoes. Despite being incredibly versatile and downright delicious, they really don’t get enough top billing, at least in this neck of the woods. Adding to the trials the […]

What Makes Someone Who Cooks a Good Cook?

Ask Chef Phyllis A friend and I were talking about this the other day. My oh my—we had the same recipe for a church function, and we both followed it precisely. But mine was a disaster while hers was so good. I don’t enjoy cooking, and perhaps I fail at it because for me it’s […]

Luscious Lemon Curd Cheesecake

I’ve written many times about my years as a pastry chef, my first dip into the professional culinary world, and how those years molded the chef I am today. This was an incredibly formative time, provoking in me a profound love of food in general, and allowing me an ideal outlet to feed both my […]

Citrus-Scented Rillettes:
Protein-Packed Snacking

A traditional French concoction of shredded meat, fat, spices, and herbs, rillettes are similar to pâté, but with a more rustic texture and appearance. If you are familiar, then you likely know your food; if not, prepare to be amazed at the beauty a simple preparation, of seemingly humble ingredients, can create. Traditionally made with […]

The Long and Short on Noodles

Ask Chef Phyllis I’m confused about noodles—egg noodles, no-yolk noodles, soba noodles, udon, ramen, rice noodles? There are even restaurants called “Noodles” to further confuse me. Are there any noodles that are wheat-free or gluten-free for sure? It seems to me that cooking noodles at home should be easy. Mine don’t taste as good as […]

Asparagus-Ricotta Flan with Pecan-Parmesan Crust:
Simplicity Meets Style in a Make-Ahead Mother’s Day Brunch

Mother’s Day is just around the corner, and that means a time to demonstrate our appreciation for all the special mothers and mother surrogates in our lives. I’ll be frank; I have never much enjoyed huge displays of excess on Mother’s Day (or any holiday, for that matter), but it is nice to have a […]

Chapter Two: A Widow’s Time of Adjustment (and a Quiche Lorraine)

This may sound cliched, but there are some journeys you have to go on alone. Widowhood is one of them. And if you think widowhood isn’t easy, neither is chapter two: the Time of Adjustment. In my personal life experience, there’s never been a time when I’ve learned so much. What if I told you […]

Healthy Alternatives to Sugary Condiments and a
Homemade Hoisin Sauce

Brianna Goodall - Homemade Hoisin Sauce

I’ve been a condiment person as far back as I can remember. Unlike many youngsters, I never went through the “ketchup-on-everything” stage (a preference I am grateful my daughter inherited from me), but I always liked an array of choices with which to smear, dip, and drizzle. I almost think of condiments as an extension […]

Creamy Ham and Cabbage Chowder:
Leftover Ham Makes a Quick, Comforting, Family-Friendly Meal

Like many families, mine often has surplus ham after our Easter celebrations. And every year, I’m on a mission to try to repurpose it in unusual ways, outside the standard “ham sandwiches.” I use the leftovers for all manner of things: omelets and frittatas, pasta, Chinese fried rice, and, of course, the classic split-pea-and-ham soup. […]

Baking with Less Sugar—and More Vegetables

Ask Chef Phyllis: All I’ve been reading about—and hearing about on food TV shows—is that we should eat less sugar and cut out all artificial sweeteners. The new sugar-free products I don’t understand. I drank Diet Coke for years thinking it was good. What can I do to begin making healthy choices in my life? […]

Grain-Free Crepe Pinwheels with
Smoked Salmon and Herbed Cheese:
Brunch and Beyond

Wow, it’s hard to believe that we’ve passed yet another month; at long last, we are through the dregs of dwindling winter vibes, and all the bountiful colors, heavenly scents, and lovely animated sounds of spring are finally in full-swing! This season always calls for celebration and transformation at my house. Windows opened wide, closets […]

Cauliflower That Kids Will Eat

Ask Chef Phyllis: It’s popular today to make pizza crust out of cauliflower rice, and I’ve seen it for sale in the produce section of my supermarket. I’ve tried sneaking vegetables into many of my children’s favorite foods, such as mac and cheese, with some success. Though cauliflower rice worked, cauliflower pizza crust didn’t fool […]

Jamaican Oxtail Stew:
A Soul-Satisfying One-Pot Meal

I am constantly on the lookout for exciting, innovative ways to broaden my palate and my culinary knowledge. Sure, I have my favorite fallback flavors, for which I will always hold a special fondness, but branching out of my comfort zone with unusual spices, meat cuts, and produce keeps things interesting, and more times than not, winds up creating new favorites.   Such is the case with this Jamaican oxtail […]

It’s All About the Frittata

Ask Chef Phyllis Our neighbors stopped by recently around lunchtime, and all I had in the house was eggs. I know that frittatas are so popular today, but what proportions make a good one? What kind of pan is best? My guests said that a cast-iron skillet is a good choice. Can you help? —Christine […]

Wine-Braised Chicken with Leeks and Mushrooms:
Spring Flavors, Winter Comfort

The transition between winter and spring can often be a little challenging for the home cook. Market shelves are unpredictable, and the quality and taste of produce is heavily dependent on whether the season cooperates in prime growing areas. Not to mention, at this time of year, it can be hot and sunny one day, […]

Daikon Carbonara:
Reinventing a Roman Classic

The road to more healthful eating can often feel daunting. Less-optimal temptations beckon us from every corner: refined and adulterated ingredients, toxic quantities of sugars, and questionable additives abound. And to top it all off, even when you think you might be making a healthy choice, much of the information out there is conflicting, misleading, […]