Tag Archives: recipes

Soup’s On, Week Fifty-One in the No Longer New Abnormal

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It’s soup season.  A pot of lentil soup is simmering on the stove.  I plan to enjoy any number of soups throughout winter.  This batch of lentil soup is flavored with Moroccan spices. When I’m not able to get away it’s fun to tour the planet from my kitchen.  I’ll create an Italian tomato basil soup next week, and then a Thai chicken soup after that.  As a child soup was limited to Campbell’s, and later Progresso.  I liked them well enough, but the first time I had real Greek chicken and lemon soup, I knew the canned options were relegated to my past.  

Soup is also a wonderful metaphor for the fullness of our lives.  How much spice do we enjoy?  What is the base of your life’s soup?  I like variety so I tend to have a few pots on the stove.  I enjoy bold flavors, but once in a while I prefer a simple broth.  On those occasions, staying home or getting away to a quieter environment makes all the difference.  This week the soup was full of holiday cheer.  Norm Lewis is performing a holiday concert, which he deems a party, at 54 Below.  He knows how to bring true joy to every stage where he performs.  And the New York Pops just had their holiday concert at Carnegie Hall with Jessica Vosk, an amazing performer I only discovered this week.  I will be catching up on her unparalleled talent by listening to her albums while cooking my soups.  

This holiday season can easily bring many feelings some delightful, like when enjoying a concert of top talent. Or it can feel lonely, like when you are missing those we’ve lost to illness or circumstances beyond your control.  Think about what you need.  What do you put in your soup?  If you’re up for it, there may be volunteer opportunities that can be deeply gratifying.  Or gift yourself something from your closet.  Find a sweater you forgot you had.  Or, open up a jar of spice you rarely use for your own special soup.  Be thoughtful about what you need these next couple of weeks.  Comfort and joy can take many forms.  In the same way that soup is an ever-changing course.  

Self-Care Tips:

  • Make soup.  Or enjoy soups that others make.  Warm yourself in this cold weather. 
  • In really cold weather, putting on a pair of latex medical gloves as liners below your gloves will keep your fingers extra toasty.  
  • Discover Jessica Vosk for yourself.  If you already knew of her, then revisit her dynamic talent.  Enjoy her holiday album.  Here’s a video to enjoy a taste:  https://www.instagram.com/p/DDz1GjbpUcg/

Zucchini Fritters, Week Twenty-Eight in the No Longer New Abnormal

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It’s sweltering outside.  The humidity and the temperature are high.  Though I have a good number of chores to get done, I’m choosing to spend this time writing this blog in the air conditioning.  I haven’t planned what I’ll write, so as unoriginal as it is, I’ve started by mentioning the weather.  Inspiration is not forthcoming.  I just walked away to go into the kitchen.  I cubed and toasted bread to make breadcrumbs to go with the zucchini I purchased today at the farmer’s mlaarket.  In fact, the bread came from there last week.  I ‘m making zucchini fritters.  The eggs that go in the mix come from another stall at the farmer’s market.  I didn’t see the right onions, so I’ll have to go out for them.  I so enjoy the sweet and savory combination of the fritters.  

Rather than a traditional blog post, I will share how to make Zucchini Fritters or Zucchini Cakes.  I don’t have a recipe so these are approximations. 

I medium to large zucchini

1 onion

Bread crumbs from 3 slices of bread (or about a cup or so)

2 eggs

Salt

Pepper

Vegetable oil

Grate the zucchini.  I use a food processor, but you can do it with a hand grater if you don’t mind spending more time.  Chop the onion, unless you purchased it chopped already.  Add salt, pepper and any other spices you like.  Beat the eggs then mix the zucchini, eggs, breadcrumbs and spices.  When the oil is heated in the pan spoon one at a time a tablespoon of the mixture.  Allow it to sizzle until it’s brown on the bottom, then flip with a spatula.  When they are brown on the reverse side, use the spatula to place them on a plate with paper towel to absorb the extra oil.   

You can also spray a baking pan and bake them in the oven using less fat and oil.  They aren’t as crispy, but the flavor is still there.  

You can eat them when cooked, or you can store them in the refrigerator.  I like them with tzatziki.  

Self-Care Tips:

  • Enjoy fresh zucchini or other vegetables and fruits in season, no matter if you eat them raw or cooked.  
  • If you like to cook or bake, try your own interpretation of a recipe.  It’s delicious when you accommodate your own tastes. 
  • If you are uninspired take a detour and go in another direction

Salad Days, Week Nine in the No Longer New Abnormal

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“Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form.” – Marcus Samuelsson

I made miso dressing this past week. It turned out well.  I tweaked the recipe so that it had a slight sweetness to balance the umami tones.  Before that it was buttermilk dressing.  Growing up we had a fresh salad every night.  And my mother was a stickler for homemade dressing.  She favored vinaigrettes when I got older, but before that we enjoyed homemade Russian dressing, Thousand Island Dressing, Italian, and Roquefort.    There was a distinct difference between her dressings and the bottled versions of Wishbone and Kraft.  

The same was true of baked goods.  Though my mother was a health advocate, adding up to ten vegetables in our salads, when guests were visiting or a birthday was upon us, she baked from scratch.  I could tell immediately when a boxed mix was served because, once again, there was a noticeable discrepancy between completely homemade and Betty Crocker.  Because our mother also taught us manners, though I was disappointed when bottled salad dressing or boxed cake was served, I simply say, “Thank you,” rather than explain the virtues of flavor from the real thing.  

In short, my mother created a food snob.  Now, making my own salad dressing, unless I’m simply having olive oil and vinegar, is a fact of life.  I like having two on hand depending on my mood that day.  And, though, like my mom, I throw in a lot of ingredients in my salad, I’ve tweaked my preferences, opting for cooked mushrooms over raw, and possibly finely-chopped, leftover roasted vegetables instead of all crunchy toppers.  I Like my mother I also add fruit to my salads.  Recently it’s been figs.  Though in the winter, clementines are a favorite.  I am so grateful to my mom that she taught me to enjoy the creative process of good salad making, and the pure enjoyment of a delicious salad dressed with homemade ingredients.   

  

Self-Care Tips:

  • Get creative with your salads.  In the winter see if you can add heartier ingredients like grains or winter squash.  And, if you can, create a simple homemade dressing, giving yourself a special treat.  
  • Try a balancing exercise.  It’s great to practice balance.  Even if you lift up a foot and stand on one leg, then the other, for a few seconds, it will help your brain as well as your balance.  
  • Simply say thank you if someone shares something with you, even if you don’t particularly like it.  It’s kinder than sharing your disapproval.