A Seat at My Table 

   Pull up a chair, there's always room for one more!

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Marinated Tofu - Two Ways

One of the attributes of tofu that I love is its adaptability. You can give it just about any flavor profile you choose. Your only limitation is your imagination! The other thing I love is its bang for the buck. A 3.5 ounce serving of organic extra firm tofu provides roughly 120 calories, 12g protein, 5g of mostly unsaturated fat, is an excellent source of manganese, a good source of selenium, calcium, magnesium and phosphorous and contains a decent amount of iron and copper... all for about 63 cents. [For comparison, a 3.5 ounce serving of 90% lean ground beef contains 196 calories, 24g protein, 10.5g fat (half of it saturated) for about $1.30 if you find a good sale]. To make it even more

Coconut Curried Red Lentil Pasta

I'm beginning to love these gluten-free high fiber legume pastas. We understand each other now. I want delicious nutrient-dense minimally-processed plant protein ~ and this pasta wants to be surrounded by lots of saucy intense flavor... got it! This is red lentil fusilli - made with nothing but red lentil flour. Red lentils are softer and break down more readily than any other variety of lentils. Along with their beautiful color, this lends them well to pasta flour. I paired the fusilli with garbanzo beans and vibrant fresh vegetables in a flavorful coconut curry sauce. The result is delicious! Lots of flavor and nutrients packed into every bite. Total Time: 30 minutes Prep Time: 10 min

Lemon Dijon Asparagus Salad

I adore asparagus, especially when I can eat it young and as close after harvest as possible. This is when it is most tender and sweet. According to Harold McGee, world-renowned authority on the chemistry of foods and cooking and author of On Food and Cooking The Science and Lore of the Kitchen, "Once harvested, the actively growing shoot continues to consume its sugars, and does so more rapidly than any other common vegetable. Its flavor flattens out; it loses its juiciness, and it becomes increasingly fibrous from the base up". Good ol' McGee also gives us a way to slow this process down. More on that in a minute. Asparagus does have one rather unpleasant side-effect - it makes your urine.

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Hi there, I'm Catherine! 

I'm so happy you stopped by my little corner of the internet. So, are you hungry? Me too! What to eat, is the question. As an organic produce grower, classically trained personal chef who eats mostly plants, and a dietetics student, I'm always thinking about food.... how it looks, smells, tastes, makes us feel and affects our environment. I regularly geek out on the science behind what makes plants scrumptious and why we should eat more of them. I love to share my experiments with YOU! So grab an apron, sharpen your knife and let's go!

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CatherineeBrown@hotmail.com  603-237-1012  PO Box 253 Errol, NH 03579