More threads by Daniel



[Requires a food processor of some sort.]


  • sunflower oil, avocado oil or canola oil, chilled
  • garlic cloves peeled
  • lemon juice
  • ice cold water
  • salt


Roasted Carrots


For a vibrant, inexpensive side dish, try this one from Martha Rose Shulman: Toss carrots with olive oil, salt, pepper, thyme and oregano, roast, then toss with fresh parsley.

Cranberry Sauce

He suggests refrigerating cooked sauce for at least a few days to help round cranberries’ tart edges and to allow them to meld with the other seasonings. The result ends up more “like rolling hills rather than spiky mountains of flavor,” he said. Letting the sauce come to room temperature before serving heightens its complexity.

Any bread, from soft white sandwich loaves to chewy bagels to crusty sourdough rye breads, can be turned into a stuffing or dressing.


Yield: About 6 cups
  • 2 pounds small firm eggplants
  • 5 tablespoons olive oil
  • 2 cups sliced white or yellow onion
  • Salt and pepper
  • 6 garlic cloves, minced
  • Pinch cayenne
  • 6 cups chicken broth or mild vegetable broth
  • 3 to 4 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • 1 tablespoon za’atar, available in Middle Eastern groceries
  • 2 teaspoons chopped parsley


Cinnamon: About a half a teaspoon of cinnamon a day lowers the blood-sugar levels in patients who have type 2 diabetes and reduces bad cholesterol, some studies show. Cinnamon also may help stop the growth of bacteria. Add this spice to your morning coffee, hot chocolate, hot breakfast cereal or apple cider. Shake some in pancakes, muffins or waffle batter. And sprinkle a dash of cinnamon on yogurt or winter comfort foods, such as stew or chili.



  • 12 oz fresh, uncooked cranberries
  • 1/4 cup green onion
  • 1-2 fresh jalapeño peppers
  • 2 Tbsp. cilantro (optional)
  • 3/4 to 1 Cup sugar (according to taste) [or Splenda]
  • 1 Tbsp. lemon juce
  • 1/8 tsp. salt
  • 16 oz. cream cheese (whipped)


for 4 persons

1 lb / 450 g italian durum wheat pasta​
1 block (7 oz / 200 g) greek feta cheese​
1/2 cup olive oil​
1/2 red chili pepper​
500 g cherry tomatoes​
(4 garlic cloves if you wish)​
black pepper​
bunch of fresh basil leaves​


  • 2 tablespoons olive oil

  • 3 eggs, beaten

  • 1 tablespoon crumbled goat cheese, or to taste

  • 2 teaspoons chopped chives, divided, or to taste

  • sea salt and ground black pepper to taste


Vegan corn chowder ingredients​

  • Fresh corn: Use 3-4 ears of corn and go for yellow corn if possible to get the golden color. If fresh corn is no longer in season, you can use frozen corn. There’s no need to thaw beforehand.
  • Potatoes: Instead of using flour, I use Yukon potatoes to thicken the soup. They give the corn chowder a creamy and thick consistency while keeping the recipe gluten-free. Use any buttery type of potatoes.
  • Onions, celery, carrots and garlic: These create the mirepoix for the recipe, essentially the aromatics that flavor the soup.
  • Light coconut milk: Instead of using heavy cream or half and half, the light coconut milk has less fat, less calories and keeps the recipe vegan, which is great for anyone with lactose intolerance.
  • Vegetable broth: Creates a more flavorful base for the vegan corn chowder without adding too many calories.
  • Paprika: Gives it a smoky flavor without using bacon.

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