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Eat it now: Mushrooms for Healthy Eating

This mixed mushroom soup from 101 Cookbooks is sure to warm a winter night - and is a healthy choice.

Mushrooms hold a special place in my diet and in my food curiosity.  I’m sure, on occasion, you too have pondered how certain plants came into the diet of mankind.  Mushrooms pose a particular curiosity for me, as so many are toxic.  I imagine it must have taken just a few particularly delicious edible varieties to spur our predecessors into prizing the food and, ultimately, commercially farming the fungus for consumption.  The acclaimed royalty-only food of the ancient Egyptians is an excellent, low-cal, low-fat substitute for meat in many styles of dishes.

And, I don’t know about you, but it’s that time of year for me.  While I try to set new goals year-round, something is always special about the start of a calendar year.  I guess I think of it as a time for renewal – which, for me, seems to always be a great opportunity to reevaluate what I’ve been putting on my plate.  A few healthy mushroom-centric meals make sense right now, especially as the vitamin-D-packed fungus is available from at least two local growers virtually year-round in southeast Texas. Read More

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Chunky Celery Soup

Note: as part of my new year house keeping, I realized this post, originally drafted more than a year ago, never quite made it to the blog.  That’s a shame because if you don’t know about this ah-maz-ing celery soup, you are definitely missing out.  It’s one of those dishes we return to again and again. (I just finished the last bowl from the most recent batch; time to make another!)  Enjoy!

We awoke Saturday morning to a dreary day.  Originally we had planned to pick between two art events and a food showcase to pass the afternoon.  But all but one of the outdoor events were canceled; it turned out that this was apropos for the day.   Kirk was slow to rise in the morning and dragged through our trip to the gym.  After we returned home, enjoyed a scrumptious brunch of eggs scrambled with sauteed mushrooms, low fat apple muffins, fat, sweet grapes and sausage (turkey for him, Morningstar for me), he still didn’t feel better and took to the sofa. Read More

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Seasonal Cooking: Summer Squash

These Mexican Veggie Stacks from Good Housekeeping deliver a heaping helping of chili-spiced, grilled vegetables, including fresh corn, tomatoes, onions, and zucchini.

It’s the end of summer squash season in Texas – and in lots of other places too – so I thought you might appreciate a round of some fantastic recipes that include this delicious, easy to cook ingredient.  You may already know that the term “summer squash” actually refers to a whole range of soft-skinned, fully edible squash.  There is a spectrum of varieties included under this heading, but most common in Texas are yellow summer squash and zucchini. Read More

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Part Two | A Vegetarian’s Guide to Houston Restaurant Week

Editors note:  Houston Restaurant Week, an annual dining event benefiting the Houston Food Bank, is upon us.  Running three weeks this year, August 1 – 21, 2010, participating restaurants throughout the city offer two-course lunches for $20 and three-course dinners for $35.  This is the second in a two-part series on vegetarian offerings during Houston Restaurant Week.

Indika's chef Anita Jaisinghani serves up traditional Indian recipes with "nouvelle" spins in Houston. (As captured by ZagatBuzz and published on Flick)r

I really, really like Indian cuisine.  And I really, really, really like going to Indika.  The whole experience is heart warming for me.  The food is delicious and interesting, the warm colors in the dining room make for a fun experience and kind and knowledgeable service is greatly appreciated.  All this – and amazing food – makes me feel compelled to visit during the remainder of Houston Restaurant Week 2010.   Read More