Posts

Showing posts from December, 2011

ARMENIAN YALANCHI SARMA (STUFFED GRAPE LEAVES)

Image
FIRST THINGS FIRST IS IT YALANCHI, DOLMA, OR SARMA? MANY MIDDLE EASTERN CULTURES HAVE A VERSION OF THIS DISH. MOST COMMONLY DOLMA. IN ARMENIAN AND TURKISH CUISINE THE DOLMA IS MEAT FILLED.  WIKIPEDIA STATES- DOLMA IS AVERBAL NOUNOF THETURKISHVERBDOLMAK, 'TO BE STUFFED', AND MEANS 'STUFFED THING'. THIS IS WHY DOLMA CAN BE STUFFED CABBAGE LEAF, GRAPE LEAF, PEPPERS, TOMATOES, OR ANYTHING ELSE YOU WANT TO STUFF WITH THE MEAT AND RICE FILLING. SARMA SPECIFICALLY REFERS TO A LEAF WRAPPER SUCH AS GRAPE OR CABBAGE. AGAIN, WIKIPEDIA- DOLMA COOKED WITH OLIVE OIL WITHOUT MINCED MEAT IS SOMETIMES CALLEDYALANCIWHICH MEANS 'LIAR' OR 'FAKE' INTURKISH.[3]IT IS 'FAKE' BECAUSE IT DOES NOT CONTAIN MEAT.
ALL THAT BEING SAID I LIKE TO CALL IT YALANCHI SARMA. IF YOU ROLL EM YOU CAN CALL EM WHATEVER YOU LIKE. YOU EARNED IT!


I OWE MY SISTER KELLY FOR THIS RECIPE. SHE FAITHFULLY MAKES IT EVERY YEAR. IT IS BASED ON MY PATERNAL GRANDMOTHER JOSEPHINE ORPHAN'S RECIPE. OF COURSE…

THE TEST OF A REAL CHEF- COOKING WITHOUT FAT guest entry from Chef Matteo of 4 COURSE VEGAN, BROOKLYN NY

Image
I have had the privilege of being friends with one of the most talented and creative chefs in the industry. Chef Matteo and I grew up in San Jose, Ca and became friends in high school. We both went to school (I suspect he went to class more than I did but I digress) in Humboldt in 1994-1995. At that time of my life I was working as a baker. We even started a brief whole grain bagel business that unfortunately never really got off the ground.




Fast forward a decade or two and Matteo is an incredibly accomplished Vegan chef running 4 course Vegan from his loft in Williamsburg, Brooklyn for the last  8 years. His menu's are ambitious, creative, colorful, and screaming with flavor.


Here are some examples of some of his original dishes:









and it just goes on and on like this....these flavor rich, ethnically-diverse dishes are what Matteo does.


Here's a taste...



So as you can imagine I was excited to hear that he was stuck in northern Calfornia at Thanskgiving with no plans.


Being the gracio…

Cooking Healthy Food Takes Way Too Much Time, Right?

Image
One of the most frequent questions I get from people when I tell them about my healthy eating lifestyle that I have adopted is, "doesn't it take a lot of time to cook all that good food?"


 My answer? No. 


Not in perspective to other things I used to spend my time on. 
You know what takes a lot of time to do? 
Checking your blood sugars 5-6 times a day. 
Going to the lab to draw blood every 3 months. 
Good to the doctor for your diabetes check up every 3 months. 
Trying to find ANY cool looking clothes that you can afford in a size XXXL/XXXXL. 
Going to the drug store for over the counter medicine to stop persistent heartburn, constipation, or diarrhea.  Going to the endocrinologist. 
Going to the pharmacy every month to buy your expensive prescription drugs.
Organizing all your pills in a way that you don't for get to take one of them.


I don't do any of these things anymore. 


Some other things I don't do anymore which were sucking my time and perhaps more importantly my …

Potato Hash Extravaganza!!!

Image
As clearly documented in my SUPER EASY OIL-FREE HASHBROWNS post, I hella love potatoes. The thing is that I get bored easily. So after a week or two on my new all plant no oil diet I had to start mixing things up a bit. Just so you get the full picture. I was eating the entire 16oz bag of hash browns every morning. When we went shopping for the week we would buy 6-7 bags of hash browns! At any rate I decided to start adding other things to the browns that I love to eat and inadvertently extended the 1 lb. bag of shredded deliciousness into a 2-3 day quantity. 
The way I did this was simple. I kept with the same base recipe and just added more veggies. You have to increase the cooking time and the propensity for sticking and some extra crispy bits goes up but this ain't haute cuisine and I've always like the crispy bits anyway.
You'll notice a lot of it is frozen. We have two small kids. I make them a healthy filling breakfast of potatoes and oatmeal or cold cereal every morn…

Veggie Burgers with Onion and Chile

Image
We make these burgers at our house every Wednesday night. They are really quick to throw together and cook. They are based on a recipe I learned from Jeff Novick. The main difference is my addition of the onion flavoring and the chilies.My kids eat them on a bun with lettuce and ketchup and or mustard. I like to make what I call my veggie burger orgy. It basically a bed of greens, two veggie burgers patties, topped with sauteed corn, onions, and peppers. Top that with some pickle slices and sauerkraut. Our favorite kraut is the Farmhouse Culture Garlic Dill Pickle Kraut. Add some sriracha, and mustard or ketchup and you have a hell of a meal.

Veggie Burgers with Onion  and Chile
Preparation Time:  20 minutes
Cooking Time:  12-15 minutes
Servings:  6-8
2 cans  salt-free kidney beans 2 cups  rolled oats 1 small can  mild green chiles diced 1 pkg  onion soup mix 1 TBLS  ketchup 1 TBLS  yellow mustard 1 TBLS  Valle del Sol chili powder 1 tsp black pepper 2 TBLS corn starch or whole wheat flour
Drain …

SUPER EASY OIL-FREE HASHBROWNS

Image
AS YOU MAY HAVE GUESSED BY NOW I LOVE POTATOES. ITS FAIR TO SAY THAT THE FEELING IS MUTUAL AS MY INDULGENCE IN THE TUBER HAS HELPED ME TO GET MY HEALTH BACK.

POTATOES HAVE BEEN GETTING A REALLY BAD WRAP THESE DAYS.

ANY DISCUSSION ABOUT OBESITY AND FOOD AT SOME POINT BRINGS UP POTATO CHIPS OR FRENCH FRIES.

THOSE ARE POTATOES RIGHT?

WELL YES BUT LIKE MANY THINGS THAT ARE PURE NATURAL AND HEALTHFUL WE HAVE MANAGED TO FRY ALMOST ANY NUTRITION BENEFIT OUT OF THEM.

BUT LETS TALK STRAIGHT. IT AIN'T THE TATER ITS THE OIL.

IT AIN'T THE SPUD ITS THE LARD.

IT AIN'T THE RUSSET ITS THE BUTTER, CHILI, SOUR CREAM, CHEESE, EXCESSIVE SALT AND RANCH DRESSING THAT ARE AT FAULT.

AS YOU CAN SEE IN THE NUTRIFACTS THERE IS NO FAT IN POTATOES. POTATOES DON'T MAKE YOU FAT. YOU MAKE YOU FAT WHEN YOU FRY THEM IN OIL. ANY OIL. DID YOU KNOW THAT LARD AND OLIVE OIL HAVE THE SAME AMOUNT OF CALORIES PER POUND? THAT WOULD BE 4000 CALORIES PER POUND. SO STOP BLAMING MY GOOD FRIENDS FROM IDAHO/PERU AND…