Vegetarian

January 18, 2010

Couscous, Sunny Side Up

First off, a gigantic thank you to Sodium Girl readers for passing on the link to Friday’s post. A big ‘ol check for $300 smackaroos is being sent off this afternoon to help recovery efforts in Haiti. And while I wish Ed Macmahon could be the one handing it over to the Red Cross, I think we can all be quite proud of participating in this necessary call-to-action. Now that our hearts are filled by good deeds, it is time to fill our tummies with good food. This rainy California weather demands something hearty and warm and this dish is […]

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January 14, 2010

Holly Holly Hollandaise

Happy Semi-Hump Day (just two more afternoons to go until the weekend) and a special thank you to those readers who wrote in their votes for this morning’s post. The winner, of course, was the perfectly poached Eggs Benedict that Mom whipped up during Stanford’s bowl game on New Year’s Eve. The origin of this dish is still a mystery. Multiple people and places have been accredited for its creation, from a special order by a hungry (and demanding) patron at the Waldorf Hotel circa 1894, to a traditional French cuisine named œufs bénédictine, consisting of a toasted piece of […]

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December 16, 2009

Sticky Tummy Bread Pudding

Let’s start the morning with a shot of some beautiful, homegrown eggs. Cage free and totally enchanting with their varying shapes and colors. They were a most special gift from some good friends who are raising chickens of their own and I could not wait to use them. Well actually, I had no other choice. I am leaving for a bit of a holiday break and with two dozen eggs, a fresh loaf of no sodium bread, a whole block of Heluva good cheese, and a bunch of fresh kale, I was tasked to use up the goods as quickly […]

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December 10, 2009

Guess Who’s Coming to Dinner – Part Two

So you’ve perfected the turkey roulade. Now its time to get cracking on those scrumptious side dishes: saffron rice with dill and tart cherries and butter braised sprouts and easter radishes I apologize for the rather sepia toned pictures of the meal. With low light in the kitchen and some tan colored plates, it is rather difficult to get appetizing and colorful pictures of the food. So my delicate wordsmithing will have to do the trick for now. More professional photography to come soon. Promesso. On to the rice. Ingredients: 1 cup white rice (short or long grain) 1/2 cup […]

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December 4, 2009

Stir it Up

One of the first things I learned to cook, when I jumped out of the nest and went to college, was stir fry. It was a one-pan wonder, filled with healthy ingredients, and seemed to take little skill to master.  Or at least the recipe was simple enough to create a quick, warm, and edible meal. It wasn’t until recently that I tasted some really fantastic, home-made stir fry (care of Boy’s Dad) which was whipped up in virtually minutes post Stanford v. Notre Dame game in a fit of excitement and hunger. Gerhart for Heisman. Stir fry for dinner. […]

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November 18, 2009

Pick a Pickled Pepper

Or carrots. Or fennel. Or grapes. On Monday night, I rushed home with vinegar in hand to prepare for the 18 Reasons Jam It event as well as create some down-home gifts for my relatives in Philadelphia. It’s Turkey Time people, and nothing says “thank you” on Thanksgiving like a jar of pickles. Am I right? I know I am. Let me tell you this – sodium free pickling is not only possible, it is easy and can be even more thrilling than your typically transformed cucumber. Without salt, you become more creative with your seasonings and spices. And if […]

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April 1, 2009

Paneer is Here

While at the amazing foodie wonderland that is the Berkeley Bowl (or the “Nerkeley Bowl” as some may call it) I discovered a new addition to my sodium-free arsenal: PANEER This delicious cheese is popular in South Asian and Persian cuisine – it is sturdy and can be grilled and fried and stays firm in a variety of delicious sauces. Although it is referred to sometimes as an “Indian cottage cheese,” I think it tastes is much more like mozzarella (and goes well with a spectrum of flavors from spicey curry to a traditional tomato sauce). It is completely vegetarian, […]

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