Claiborne’s Stuffed Mushrooms

This classic hors d’oeuvres recipe first appeared in a February 1981 column by Craig Claiborne in the New York Times. I’ve changed a few ingredients, but it remains mostly his version.

Claiborne’s Stuffed Mushrooms

4—6 servings 
1-1/4 pounds mushrooms
2 tablespoons butter
2 tablespoon extra virgin olive oil
Juice of 1 lemon
Freshly ground pepper to taste
cup Read more

Classic Hummus

Quick, classic, and makes a wonderful light meal with some Lebanese Flatbread (or pita bread), fried eggplants, olives, and a salad of tomatoes and cucumbers.

Hummus
6—8 servings

2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
½ cup tahini, with some of its oil
¼ cup extra virgin olive oil
2 cloves peeled garlic, or to

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Spicy Baked Salmon Cakes

There must be thousands of fish cake recipes on the internet, and I’ve read dozens. The basic equation is fish + binders to hold everything together + vegetable oil to fry. What’s usually used as binders are eggs, mayonnaise, and breadcrumbs. But mayo and vegetable oils are unhealthy fats, I tend to avoid wheat flour, and I wanted to bump … Read more

Buffalo Chicken Dip

Adapted from a New York Times recipe, this version keeps things in the low carb world. 🙂

Buffalo Chicken Dip
6 servings // 230 calories, 2 net carbs

1 tablespoon unsalted butter
2 cups cooked chicken, shredded
1/2 cup Buffalo-style hot sauce (recommended: Frank’s Red Hot)
1/2 teaspoon fresh lemon juice
1/4 cup sour cream
4 ounces cream cheese, cut … Read more

Summer Polenta

This is my interpretation of a recipe by Ami Ann Mackey, moderator of the Engine 2 Seven-Day Rescue Challenge on Facebook. It made an excellent light meal this warm weather night! It has wonderfully fresh flavors and you can spice it up or keep it mellow, depending on your preference.

Summer Polenta
Yield: 10 slices

1 tube pre-made polenta, sliced … Read more