Tag Archives: easy

Quick and Easy Comfort Food

Here’s a dish that quick and easy-to-do. It’s substantial and you’ll barely be able to resist shoveling it into your mouth while it’s still hot. Potato and/or Sweet Potato Wedges.

Carbs have gotten a bad reputation. It’s like when butter went out-of-vogue for being a saturated fat, and Margarine was introduced. Eventually, of course, people realized that butter, despite all its faults, was the healthier option.

Prevailing wisdom is fickle and often wrong. Artificial food is the real culprit, in my opinion, because the body can’t process it and stores it as fat.

Scientists have studied 3 communities where people live inordinately long. In Peru, Georgia, and Pakistan. In each case, it’s a village in the mountains where exercise (climbing up and down the mountain) was an integral part of daily life. Also in each case,  the villages rely on a predominately vegan diet with 70% carbs.

Not deep fried French fries but apricots, for example.

So embrace the following recipe guilt free:

  • Preheat oven on broil (low)
  • Chop the potatoes (and/or sweet potatoes) into wedges
  • Place them a big bowl
  • Add a dollop of olive oil and spice (turmeric, sea salt, pepper)
  • Copious garlic through a garlic presser (throw in rind too)
  • Toss to distribute the spice evenly
  • Spread out over an oven sheet
  • Don’t forget them because they’ll burn easily
  • Flip them over a spatula so that they’re crispy on the outside and soft in the middle
Share and Enjoy:
  • Print
  • Digg
  • Add to favorites
  • del.icio.us
  • Facebook
  • LinkedIn
  • MySpace
  • StumbleUpon
  • Tumblr
  • Twitter
  • Technorati
  • RSS
  • Reddit
  • Live

Portobello Steaks

Nothing is easier than this. Not even microwave dinners. Not even a peanut butter sandwich. Portabello mushroom caps, just cook them like a steak. Except it’s faster.

Throw a couple of Portobello mushroom caps on an oven dish, and splashed with red wine, cocunot oil, Nama Shoyu (or soy sauce if you haven’t got the good stuff), and Italian seasoning. You can also do them on a barbeque’s by marinating beforehand, and treating them like regular steaks.

Carnivores usually don’t know how to prepare vegetables. This is a great tragedy. Be careful not to overcook! If you do, the caps will shrink too much and you won’t get the right consistency. Remember, error on the side of cooking too little, and you’ll get them plump and juicy.  They’ll melt in your mouth.

If you’re interested in learning how to make healthy food sexy, come to my cooking class October 22 here at Panacea.

Cooking class: Sultry Tex-Mex on the edge
Friday, October 22, 7:30 p.m.
Come hungry!
Book here

***Update***

You can cut up the leftover stem with garlic, basil, tomoto , and olives. Then coat the top with oil.

Put the mixture on top and broil for about five minutes..you can add some mozarella if you eat cheese and serve in wedges as a pizza

Thanks to Jane Anne Murray

Share and Enjoy:
  • Print
  • Digg
  • Add to favorites
  • del.icio.us
  • Facebook
  • LinkedIn
  • MySpace
  • StumbleUpon
  • Tumblr
  • Twitter
  • Technorati
  • RSS
  • Reddit
  • Live