Cook's Corner

  • Cook’s Corner: Make Time for (a Healthy) Dinnertime

    Like the rest of the working world, you may dread those three little words that seem to just drip off the lips of the rest of your family: “What’s for dinner?” Although you might be tempted to save time and order take-out or pop in a frozen pizza, preparing a healthy meal doesn’t have to consume your entire evening—and choosing to cook your own meals will benefit b

  • Sweet and Savory Root Vegetable Stew

    Weekly Recipe: 
    Weekly
    [title]
    SERVES: 6 TO 8

    1 tablespoon extra virgin olive oil

    6 shallots, diced

    2 tablespoons grated fresh ginger

    2 parsnips, peeled and diced

    2 medium rutabagas, peeled and diced

    2 turnips, peeled and diced

    2 sweet potatoes, peeled and diced

    1 celeriac (celery root), peeled and diced

    1 fennel bulb, halved, cored, and diced (save fronds for garnish)

    1 cinnamon stick

    Vegetable stock

    Ume plum vinegar

    In large pot over medium heat, sauté shallots and ginger in oil five minutes or until soft. Add parsnips, rutabagas, turnips, sweet potatoes, celery root, fennel, and cinnamon stick. Add enough stock to barely cover vegetables, bring to boil, cover, reduce heat, and simmer 25 minutes. Remove from heat, discard cinnamon stick, and gently purée soup three seconds using handheld blender to slightly thicken liquid and blend flavors. Season to taste with a few dashes of vinegar, garnish with fennel fronds, and serve. Source: Clean Food by Terry Walters, image by Gentl and Hyers, courtesy of Sterling Epicure

  • Chicken Tortilla Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 6

    1 cup finely chopped yellow onion

    1/2 cup peeled and diced carrot

    1/2 cup diced celery

    2 teaspoons seeded and diced jalapeno chile pepper

    1/2 teaspoon sea salt

    2 cloves garlic, chopped

    1/4 teaspoon ground cumin

    1/4 teaspoon dried oregano

    1 (14.5 ounce) can diced tomatoes

    6 cups organic chicken broth, homemade or store-bought

    6 corn tortillas

    1 cup thinly sliced cooked organic chicken

    2 tablespoons plus 1/2 teaspoon freshly squeezed lime juice

    1/2 avocado, diced

    2 tablespoons chopped fresh cilantro

    Preheat the oven or toaster oven to 350 degrees. Heat the olive oil in a soup pot over medium-high heat. Add the onion, carrot, celery, jalapeno, and 1/4 teaspoon of the salt and sauté until the vegetables begin to soften, three to five minutes. Stir in the garlic, cumin, and oregano. Stir in the tomatoes with their juice and cook one minute. Add the broth and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes. Put the tortillas in a stack and cut into 1/4- to 1/2-inch-wide strips. Spread the strips on a baking sheet and bake just until crisp, seven to eight minutes. Add the chicken, two tablespoons of the lime juice, and the remaining 1/4 teaspoon of salt to the soup and stir to combine. Simmer uncovered for five minutes. Remove from the heat and stir in the remaining 1/2 teaspoon of lime juice. Taste; you may want to add a squeeze of lime juice or a pinch of salt. To serve, ladle the soup into bowls. Crumble the tortilla strips, then scatter them over the soup. Top with the avocado and cilantro and serve immediately. Source: The Longevity Kitchen by Rebecca Katz with Mat Edelson, image by Leo Gong

  • Eat Your Greens Detox Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 3

    1 1/2 teaspoons coconut oil or other oil

    1 sweet onion, diced

    3 cloves garlic, minced

    3 cups sliced cremini or white button mushrooms (about 8 ounces)

    1 cup chopped carrots

    2 cups chopped broccoli florets

    Fine grain sea salt and black pepper

    1 1/2 to 3 teaspoons grated fresh ginger

    1/2 teaspoon ground turmeric

    2 teaspoons ground cumin

    1/8 teaspoon ground cinnamon

    5 cups vegetable broth

    2 large nori seaweed sheets, cut into 1 inch strips (optional)

    2 cups torn kale leaves

    Fresh lemon juice, for serving (optional)

    In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about five minutes, until the onion is soft and translucent. Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for five minutes more. Stir in the ginger, turmeric, cumin, and cinnamon and sauté for one to two minutes, until fragrant. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes. Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired. Source: The Oh She Glows Cookbook by Angela Liddon, image by Angela Liddon

  • Bento Box Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 6

    4 ounces soba noodles

    4 cups organic vegetable or chicken broth, homemade or store-bought

    1/2 teaspoon toasted sesame oil or hot pepper sesame oil

    1 (6 inch) strip of kombu

    3 green tea bags

    1 carrot, peeled and grated

    1/2 cup stemmed and sliced shiitake mushrooms

    4 ounces firm tofu, cut into 1/2 inch cubes

    2 tablespoons tamari

    1/4 cup white miso

    2 scallions, white and green parts, sliced diagonally

    1 tablespoon freshly squeezed lemon juice

    1 1/2 cups loosely packed baby spinach

    Fill a soup pot halfway with water and bring to a boil over high heat. Add a pinch of salt and the soba noodles and decrease the heat to medium. Cook, stirring gently on occasion, until just tender—about five minutes. Drain and rinse well under cold water to remove the starch. Immediately transfer to a bowl, drizzle with 1/4 teaspoon of the sesame oil and toss gently to coat. Put the broth in the same pot and bring to a boil over high heat. Decrease the heat to low, add the kombu and tea bags, and simmer for four minutes. Remove the kombu and tea bags with a slotted spoon. Add the carrot, mushrooms, tofu, tamari, then cover and simmer for five minutes. Put 1/2 cup of the hot broth in a small bowl, add the miso, and stir with a fork until the miso is dissolved. Stir the mixture back into the broth, then stir in the scallions, lemon juice, and remaining sesame oil. Distribute the soba noodles and spinach among six bowls and ladle in the soup. Source: The Longevity Kitchen by Rebecca Katz with Mat Edelson, image by Leo Gong

  • Carrot Quinoa Muffins

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes: 12 muffins

    1 cup cooked quinoa (1/3 cup uncooked)

    1 cup gluten-free flour

    1 teaspoon ground cinnamon

    1/2 teaspoon baking powder

    1/2 teaspoon salt

    1/4 teaspoon baking soda

    2 eggs

    3/4 cup unsweetened applesauce

    1/4 cup light brown sugar, packed

    1/4 cup orange juice

    1 teaspoon orange zest

    1 teaspoon vanilla extract

    3/4 cup shredded carrot, lightly pressed dry

    1/2 cup raisins

    1/4 cup walnuts

    Preheat oven to 350. To make quinoa, rinse 1/3 cup of uncooked quinoa for one minute. Place in a small saucepan, add 2/3 cup water, and bring to a boil. Immediately reduce heat to low, cover, and allow to simmer for 15 minutes. Remove from heat and let sit for an additional five minutes, keeping quinoa covered. Fluff with a fork and set aside to cool.

    To plump and soften raisins, place them in a small bowl and cover with boiling water. Let stand 10 minutes, then drain and let cool. In a large bowl, whisk together gluten-free flour, cinnamon, baking powder, salt, and baking soda. Set aside. In a stand mixer fitted with a paddle attachment (or in a large mixing bowl) beat together eggs and sugar. Beat in applesauce, orange juice, orange zest, and vanilla extract. Reduce speed to low. Add carrots. Mix in quinoa a little at a time (if quinoa is still warm, this will prevent it from scrambling the eggs) until combined.

    Add carrot-quinoa mixture to the flour mixture, stirring by hand until just combined. Fold in raisins. Evenly divide the batter among 12 cups in a coated baking pan or using pan liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pan to cool.