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Ha! I was so busy working on this Professional Development Portfolio (a simulation for one of my classes of the portfolios that read R.D.s have to complete to maintain their credentials) that I thought I had already posted lunch! I broke at 2PM for a bite to eat. Despite my heavy run, I haven’t been too hungry. But I did have that huge breakfast at 10! I made a bean burger with some of the leftover beans we have. Mashed about 1/3 cup beans with 1 tbsp WW flour, 1 tsp olive

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Lunch Break

Ingredients: 1 pound fresh lump crabmeat, cleaned 3 tablespoons all-purpose flour 1 envelope hollandaise sauce mix 4 cups half-and-half, divided 1/4 cup butter 3 tablespoons Old Bay Seasoning 1/2 teaspoon dry mustard 1/4 teaspoon celery seed 1 cup heavy cream 1 tablespoon cooking sherry Directions: In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half. Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture,

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Chesapeake Bay Cream of Crab Soup

Ingredients: 1 pound fresh lump crabmeat, cleaned 3 tablespoons all-purpose flour 1 envelope hollandaise sauce mix 4 cups half-and-half, divided 1/4 cup butter 3 tablespoons Old Bay Seasoning 1/2 teaspoon dry mustard 1/4 teaspoon celery seed 1 cup heavy cream 1 tablespoon cooking sherry Directions: In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half. Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture,

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Chesapeake Bay Cream of Crab Soup

I had so much fun the other day buying spices in Jerusalem. First of all, I am a spice freak, nut… whatever you want to call me. Some people buy gadgets. Others buy clothes. While still others purchase shoes. I indulge in spices. Every exotic blend I can lay my hands on… comes home with me. The cute, young Israeli guy that helped did not speak a word of English. I mean not a syllable. I don’t think he would have understood, “yes or no.” He was a Jew from Yemen. [Some say they are the mos

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Hooked on Spices

Corn chowder versus clam chowder…which do you prefer? When I think of chowder, I automatically think of corn chowder, not clam chowder. Am I alone in thinking of corn chowder instead of clam chowder? Am I the only one that likes corn chowder more than clam chowder? There is something about the taste of corn and cream that I absolutely love. I really love the subtle sweet taste of corn and when you add it to a creamy soup, it’s absolutely delicious. If you disagree with me, try this corn ch

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Awesome Corn Chowder

This is one of the most satisfying meals I’ve made in months, and it’s vegetarian eating at its best: creamy polenta flavored with pumpkin, butter and Parmesan topped with herby white beans. I’ve featured  polenta recipes on Occasional Omnivore before, but the toppings, rather than humble corn meal, have been the star. In this dish, polenta carries equal weight. Since I made this over Labor Day weekend, I didn’t take any shortcuts. I made a giant batch of great northern beans from scratch, res

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The great pumpkin polenta

Rosemary, a durable evergreen ’sub shrub’, is also known as Rosmarinus officinalis. Growing rosemary has been a pass-time for ages. Well-known for its aromatic leaves, which are used for seasoning food. Rosemary oil can also be used for medicinal needs. The herb has a dark and glossy feel to the leaf, with a white, woolly underside. The plants can grow up to six foot high and live for years if protected from extreme winter conditions. Its pretty name, rosemary, is from Latin, meaning ‘dew o

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Growing Rosemary Tips

Coriander or Cilantro is one of the world’s most commonly used herbs – in spite of the fact that the name comes from the Greek, koris, meaning bed bug! Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander or Cilantro tends to be associated most with Asian and Central and South American cooking. Both the fresh leaves and the berries – which are dried and called coriander seeds – are used for cooking. The herb has a fresh, citrus taste and is best added to dis

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Caribbean Lamb Kebab with a Tasty Dressing

… pieces (I recommend cajun-flavored) 2 tbs of fresh cilantro, chopped 1/2 cup black beans, cooked 1 … Add the corn, sausage, beans, cilantro and lime juice to the rice mixture and season with salt and pepper….

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Mexican Risotto – Take 2 (Even Healthier)

Last time we cooked this, I based it on our original chilli recipe but reduced the seasoning to account for the lack of meat. We both felt it could take more heat though so this time, I upped the seasoning. I also used madeira instead of red wine because that’s what I had. The recipe isn’t that different to last time but I’ve reproduced it here to reflect the increase in seasoning. 4 tbsp olive oil 3 red chillies, roasted, deseeded and pulped 4 garlic cloves, roasted and then pulped 2 ts

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Three Bean Chilli