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PeasI like to think of myself as a bit of a foodie, eschewing any recipe that includes a can of cream of “fill in the blank” soup as part of its ingredient list. But lately, I’ve been having a bit of a love affair with all mayonnaise based salads, be they broccoli, carrot, cabbage, or in this case, pea. Sometimes those church ladies are simply onto something. Read the rest of this entry »

Dandelion w/o flowersI’ve been learning about edible weeds for a long long time. I have a used copy of “Stalking the Wild Asparagus” that I bought almost 30 years ago. But there is one problem. I never actually get around to eating the wild plants. I know you CAN eat them, but I almost never do. And if the situation ever became more critical (I NEEDED to know how to prepare and eat them) I’d be flying by the seat of my pants and challenging my palate while already dealing with a stressful situation. Not a good combination. Read the rest of this entry »

IMG_20151003_181626watermarkOver the years, I’ve tried to find a “go to” recipe for most vegetables. A recipe that takes the vegetable from “I should eat this, its healthy” to “is there any more in the pan” status. Cabbage was a tough one for me. Cabbage is inexpensive. It shows up on the Environmental Working Group’s “Clean 15 List“. That is, vegetables that, even when conventionally grown, don’t have much pesticide residue. And, partially because it’s in the same family as broccoli, cauliflower and kale (the Brassica’s) its super healthy. Full of fiber, nutrition, and anti-oxidants. But, if cooked wrong, it can also be stinky and unappetizing. So, a few years ago, I was searching for cooked cabbage recipes that were not just good, but something I would look forward to. Read the rest of this entry »

StackedEnchiladaCasserole2

OK, so getting it out of the pan intact is a challenge. But it all tastes good.

I can’t remember where I first saw this recipe. Probably an old subscription to Cooking Light or Eating Well. All I know is that it is super easy, super adaptable, inexpensive to make, relatively healthy and very satisfying to eat. It comes together in minutes, unlike traditional enchiladas, with all that messy rolling. If I had to pick just seven dinners to make once a week for the next year, this would probably be one of them. Read the rest of this entry »

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Carrots. Healthy, nutritious and cheap.

I recently ran across an article in my Facebook feed, about a reporter taking the “Food Stamp” challenge. He attempted to eat only what he could purchase with the “average” food stamp allotment for an able bodied adult with no dependents, which is $29.69 a week. I had a bit of a rant about it on my personal Facebook page, pointing out that SNAP (the new name for food stamps) stands for SUPPLEMENTAL Nutrition Assistance Program. It’s not meant to be your sole source of nutrition if you are an able bodied adult. I also pointed out that the reporter had made some poor food choices, such as prewashed salad greens and nutritionally empty white bread. I proudly claimed that while it would be tight, I could certainly do much better nutritionally, and that I could ABSOLUTELY feed myself for $30 a week. Read the rest of this entry »

IMG_20141123_124614watermarkThis wonderful and simple recipe was sent to me by my friend Lauri. It’s originally from Ortega, and calls for their 4 oz canned chilies. Since I roast and freeze my own chilies, I just use those. This makes a great breakfast (the leftovers are great for work the next day), and we’ve been known to have it for dinner when we are awash in eggs or in a hurry. Prep time is really fast, and its on the table in less than an hour. It’s also a great change of pace from the “all things turkey” after the Thanksgiving week-long leftover fest. Read the rest of this entry »

MarketTomatoeswatermarkI’ve probably told this story before, but when my husband and I were moving from Durango Colorado to Walla Walla Washington, he asked me, “what do you want to grow more of, now that you have a longer growing season”? And my answer was “tomatoes, tomatoes, tomatoes”! Can you ever have too many home-grown tomatoes? Well, come mid August, it might seem like it. Read the rest of this entry »

DSC07654watermarkBoulder Colorado had a lot to do with my eating habits. I moved there in 1990, at the age of 24. I was ready for a change. I was ready for the mountains. I was ready to no longer deal with Bay Area traffic. I was ready to start exploring who I wanted to become, rather than who I had been, growing up in California.

Boulder has one of the best outdoor “malls” in the country. They blocked off several city blocks on Pearl Street downtown and turned the area into a “walking mall”. But its mostly local shops and restaurants, not Hot Topic and Forever 21. One of the mainstays of the Pearl Street Mall is Falafel King, a tiny little restaurant selling fresh fried falafel in a pita with all the fixings. Of course, when I moved there, I had no idea what a falafel was. But I knew I wanted to eat healthier, and I wanted to try new things. So I tried my first falafel. And I was hooked. I ate a LOT of falafel sandwiches when I lived in Boulder. It was tasty, healthy, vegetarian, inexpensive and satisfying.

For those who are uninitiated, falafels are deep fried balls of ground chick peas (and/or fava beans) with additional herbs and spices thrown in. Popular all over the Middle East, they are a common street food from Israel to Egypt. I just call them yummy. Read the rest of this entry »

DSC07612watermarkI’ve been making some version of this curry for a very long time. The original recipe came from the October 1995 issue of Vegetarian Times. It was the first place winner for reader submitted recipes that year. Times have changed. The original recipe called for steaming the sweet potatoes, only using 1 cup out of a can of coconut milk, but adding 3/4 cup of water, didn’t include onion, and had no added salt. Read the rest of this entry »

DSC07533watermarkThe first time I saw hibiscus tea, I was in a small take away restaurant called Super Taqueria in San Jose California. The drink was in one of those big clear plastic containers on the counter where the contents are aerated. I was out of my comfort zone just walking into the place and ordering a super taco with no avocado (the list of things I wouldn’t eat was still pretty long at 19). Most of the signage was in Spanish. I had no idea what jamiaca aguas fresca was, and I certainly wasn’t brave enough to find out. (Super Taqueria is still in business by the way, and if it is still the same as it was 29 years ago, I highly recommend it! Best carne asada tacos anywhere.) Read the rest of this entry »

Jennifer Kleffner

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