Monthly Archives: January 2014

Ginger Stir-fry #1

Quick recipe jot-down for reference!


  • 1 onion, slice
  • Carrots, slice
  • Celery, slice
  • Red cabbage, in strips
  • red peppers, sliced small — I used canned peppers.
  • sesame seeds
  • tofu, extra-firm (β‰ˆ4 oz)
  • cilantro leaves, small handful
  • tamari or soy sauce
  • 1/2 to 1 inch of fresh ginger, grated
  • garlic powder
  • honey and/or stevia powder
  • olive oil
  • dijon mustard
  • salt, pepper

In a cast-iron pan, add some sesame seeds. Heat dry, until start to brown. (if using pre-toasted seeds, just add them with the veggies.) Add oil and onions. Saute, adding the rest of the veggies. Chop and add tofu and spices. If using soy sauce instead of tamari, may need more salt. Add the sweetener for a teriyaki taste, and a dab of mustard for some zing. Add cilantro at the end.

It came out quite good, and I will be trying this again.
The tofu disappears into the flavors of the mix. Chicken would also go. I prefer tofu over chicken, so I was happy. πŸ™‚

Tastes great as a leftover, when the flavors have had time to marry.




Is my latest craving. What’s your favorite pudding recipe?

So far I’ve tried lemon, carob, Lebanese spice, and several types of tapioca. I’m especially interested in ones that don’t require sugar – I’m sticking solely to stevia and honey for sweetening stuff

Slurp on!!


Making: Chestnut Soup

Today I made the recipe, Sweet Potato and Chestnut Soup, from Fresh From the Farmers’ Market, by Janet Fletcher. (I highly recommend this book, though not as highly as Chez Panisse Vegetables.)

It was the most luscious, delightful, and satisfying soup… lovely creamy and not that hard to make! I’m going to get another sweet potato, just so I can make it again with my remaining chestnuts. This one gets two thumbs up, plus props for using economical ingredients. Sides nicely with brown rice, if you feel it’s too rich. The recipe calls for an apple-endive salad, which sounds excellent. I shall have to try that, too!

I followed the recipe precisely, except:
-I used vegetable broth instead of chicken broth. Tasted great, but I agree that chicken broth would have been a perfectly complimentary flavor.
-Instead of cream, I blended a mix of half cream cheese, half water. This is a great lactose-free substitution. The flavor is close, though not identical to regular cream.

Next time I’ll salt it slightly less, and use a few more chestnuts.


A Better Pumpkin Pie

If I had a beautiful picture it would go here, but alas, this pie was too beautiful to live and was consumed before I could snap a shot. Try baking one and snapping your own pictures…. go on, I dare you.


This Thanksgiving, I tackled my annual tradition of making the pumpkin pie for our family dinner. Since this became a tradition, I always used the basic baked-in-shell pumpkin pie recipe from my cherished copy of The Joy of Cooking, baked in a whole-wheat butter crust. The result was always okay…good but a lot more dense and ‘serious’ than a really great pumpkin pie would be. The pies looked great, I wasn’t impressed with the taste… but my family ate them, and I didn’t want to take the risk of trying different recipes on Thanksgiving.

And then this year, I lost my cookbook. I looked all over, only to realize I left it at my place… we couldn’t even find my mom’s copy in the house. I turned to the Internet.

My first goal was just to see if anyone had posted that pumpkin pie recipe from the original book. They had — but along the way I found altered versions of that recipe, and improvements, and a bunch of unrelated google links about pies. My curiosity got the better of me, so after some investigation, I decided to try the following. This recipe is more or less original, pulling ingredient amounts from several different recipes, technique from internet posts, and my personal experience. The crust is new flour in an old recipe: made with a buckwheat mix, it becomes light and flaky instead of dense and chewy.

We had our family plus friends over for dinner, and they all said it was the best pumpkin pie they’d had ever/longtime, even if they didn’t like pumpkin pie before, and a most amazing recipe. And when I tasted a bite, I had to agree.

Pumpkin Pie 2.0: The Next Generation


3 eggs (separate)
2 C cooked butternut squash (puree before mixing). Yes, the next generation of pumpkin pie isn’t even pumpkin anymore. Progressive I know, but try it and you won’t look back!
1.5 C heavy cream
1/4 C cane sugar
1/4 C maple syrup
1 tsp vanilla
1/2 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves/allspice (you can use either or a mix of both)
1 tsp cinnamon

Before making this pie, you must have some cooked (baked) butternut squash. Alot several hours for this process; reference the Internet for squash-baking instructions. Bake it, don’t boil or microwave [shudder]. Baking releases the most natural sugars and flavor in the squash.

Separate the eggs and set the whites aside. Blend/mix the yolks, and all the other ingredients, together until smooth. Whip the egg whites until stiff, then fold them into the batter. Pour into prepared crust (see below), put in oven, turn to 375ΒΊF and bake 45+ minutes, until a knife in the center comes out clean. Let cool completely (unrefrigerated) before serving.

This recipe just barely fits in a 9″ crust; could also use a 10″ or 10.5″ pan. Or go smaller and make several mini pies!



This recipe (whole wheat pie crust) directly from The Spot cookbook by Tonya somebody…, with my modifications for GF/yeast-free baking…

this part coming soon. (until then, use any crust recipe, but pre-bake the crust for 5-10 minutes [until edges golden] before pouring the filling in.)


This recipe is not part of my usual diet, but is much more nutritious and has much less sugar than a typical pumpkin pie, nonetheless.