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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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EatingWell

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September/October, 2009

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beef(1) | breakfast(2) | chicken(3) | cupcakes(1) | desserts(3) | dip(1) | fish(10) | main(18) | misc(1) | pasta(2) | pork(3) | salad(4) | salmon(2) | salsa(1) | sandwiches(4) | sausage(1) | sides(8) | snacks(2) | soup(6) | vegetarian(6)

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Apple-&-Leek-Stuffed Pork Tenderloin

(EatingWell, September/October, 2009)

Stuff pork tenderloin with apple and leek to take it from ordinary to elegant. Our easy method of tying the roast together keeps the filling inside while you brown and roast it. We use applejack, brandy made from apple cider, for depth of flavor in the pan sauce, but you can use 1/2 cup cider if you prefer.
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Bean & Butternut Tacos With Green Salsa

(EatingWell, September/October, 2009)

Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-quality chili powder and Mexican oregano. Look for both at Latin markets or in the bulk spice section at well-stocked natural-foods stores.
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Minestrone With Endive & Pepperoni

(EatingWell, September/October, 2009)

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Apple Cupcakes With Cinnamon-Marshmallow Frosting

(EatingWell, September/October, 2009)

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Apple-Bacon Pancakes With Cider Syrup

(EatingWell, September/October, 2009)

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Arctic Char On A Bed Of Kale

(EatingWell, September/October, 2009)

Arctic char, related to salmon and trout, is sustainably farmed, making it a "best choice" for the environment. It has a mild flavor and cooks up quickly. We like the taste and texture of Lacinato (a.k.a. Dinosaur) kale in this dish. Serve with mashed potatoes.
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Bananas In Brown Sugar-Rum Sauce

(EatingWell, September/October, 2009)

Bananas cooked in a delectable brown-sugar-rum sauce make for a quick yet impressive dessert.
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Bean & Salmon Salad With Anchovy-Arugula Dressing

(EatingWell, September/October, 2009)

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Bean Burgers With Spicy Guacamole

(EatingWell, September/October, 2009)

These bean burgers will even please carnivores. The cornmeal coating gives a pleasant crunch and smoked paprika, cumin, cilantro and guacamole add Southwestern flavor.
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Black Bean-Garlic Catfish

(EatingWell, September/October, 2009)

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Black Bean-Garlic Catfish For Two

(EatingWell, September/October, 2009)

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Carrot Puree With Hazelnut Tapenade

(EatingWell, September/October, 2009)

This carrot-potato puree has an amazing silky-smooth texture. We give it a sophisticated touch with a quick tapenade made with green olives, orange zest, hazelnuts and garlic. For a simpler dish, just make the puree and skip the topping.
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Carrot Salad With Honey-Lemon Dressing

(EatingWell, September/October, 2009)

Here we combine carrots and celery root (also known as celeriac) in a quick shredded slaw. Try it as a change from an ordinary mixed green salad.
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Catfish & Potato Hash

(EatingWell, September/October, 2009)

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Catfish & Potato Hash For Two

(EatingWell, September/October, 2009)

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Catfish Etouffée

(EatingWell, September/October, 2009)

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Chicken & Spinach Soup With Fresh Pesto

(EatingWell, September/October, 2009)

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Chicken-Apple Sausage

(EatingWell, September/October, 2009)

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Chile-Garlic Roasted Sweet Potatoes

(EatingWell, September/October, 2009)

Give ordinary roasted sweet potatoes a big flavor boost with this quick, Asian-inspired seasoning mix.
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Chili-Roasted Carrots

(EatingWell, September/October, 2009)

Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor. Serve them with simple roast chicken or pork.
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Creamy Fettuccine With Brussels Sprouts & Mushrooms

(EatingWell, September/October, 2009)

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.
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Curried Chicken Pitas

(EatingWell, September/October, 2009)

Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.
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Dolmas Wrap

(EatingWell, September/October, 2009)

This satisfying Middle Eastern wrap is full of dolmas and fresh vegetables. It makes a great take-along lunch if you pack the components separately.
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Edamame-Ginger Dip

(EatingWell, September/October, 2009)

Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks.
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Green Pizza

(EatingWell, September/October, 2009)

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