Quick Pasta with Red Sauce and Ricotta

pasta with red sauce and ricotta

With our hurried society, we are always trying to conserve on time; thus, I try to respect this need for efficiency with my cooking instructions, where provision of optimum health is also a major focus.  My mind is made for details; henceforth, I spell out shortcuts that streamline cooking; this can make a particular recipe look long, but indeed it is concise, with an abundance of clock-conserving treasures.

This quick version of red sauce can be made in just 30 minutes, thus honoring our crowded schedules; it pleases with its added topping of ricotta cheese.

A dear friend always blesses me with gifts from her home, when she visits.  I never know what new gadget or food item she will introduce upon her arrival.  Several weeks ago, Wanda came bearing homemade ricotta, which she had made in a crock pot, with her suggestion to put it on top of spaghetti sauce.  As she cooks for a diabetic challenged husband, she serves just a little gluten-free pasta with lots of red sauce, topped with her ricotta; you may choose similar adjustments.  (A 5-star receipt for simple homemade ricotta cheese can be found at http://www.geniuskitchen.com/recipe/homemade-ricotta-cheese-crock-pot-345985)

Discipline is called for in any recipe, whether it be in the kitchen or life, with the constant need for balance between demands and desires.  Always we long for the best taste to be left in our mouths, but oh the challenge in allowing the time required for such quality.  Here I sacrifice some of the depth of flavor, which can be found in my moderately-more-lengthy instructions for Red Sauce for Pasta or Spaghetti Squash (2017/04/10).

Italian comes to mind when we think of red sauce; tomatoes, however, are a relatively new food in Italy.  In the 16th century, conquistadors introduced these to Europe, where they took centuries to become a leading world vegetable.  America didn’t fully accept this fruit-it is actually a fruit, not a vegetable-until the late 19th and early 20th centuries, a time that simultaneously saw an inundation of Italian immigrants on our shores.  For more on this history, see Spicy Sausage and Tomatoes (2017/09/25) and Ropa Vieja (2017/10/09).

If you are wanting a fine-textured red sauce, know that canned tomatoes, unlike fresh tomatoes, usually don’t boil down to a smooth puree, as calcium salts are added by many canners-this calcium firms the cell walls of tomatoes and keeps the pieces in tact.  Since these salts interfere with the disintegration process during cooking, be sure to check the labels on all canned whole tomatoes, only buying brands that don’t list calcium, unless a chunky sauce is desired.  I use canned tomato sauce here.

Pressured agendas bring loss of strength, while slowing down to smell the roses allows for the discovery of innate gifts, which were positioned by divine ordinance long ago.  We get to open these daily, if we but exercise patience.


Reay Tannahill, Food in History (New York: Three Rivers Press, 1988, 1973), p. 206.

Harold McGee, On Food and Cooking (New York: Scribner, 2004, 1984), p. 331.

Quick Pasta with Red Sauce and Ricotta  Yields: 2-3 servings.  Total prep time: 30 minutes.  Note: may double the recipe.

15-oz can tomato sauce  (Organic is best, which is only slightly more expensive; available at most supermarkets.)

3/4 tsp dried oregano  (Trader Joe’s has an excellent organic bottle for $1.99.)

1 tsp dried basil  (Also found at Trader’s.)

3/4 tsp salt  (Himalayan, pink, or Real Salt is important for optimum health; an inexpensive Himalayan salt is available in bulk at our local Winco.)

4 med/lg cloves garlic  (For easy prep, use 2 cubes frozen garlic from Trader’s.)

1 tsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic when heated to high temperatures.)

1 med yellow onion, chopped small

2-3 servings of pasta

2 sausage links  (Natural sausage is best; I used Fence Line Hot Italian Style here.)

Spray oil  (Coconut is best for health; Pam is available in most supermarkets; our local Winco brand, however, is much cheaper.)

2 tbsp tomato paste  (Freeze remaining paste in individual 1/4 c bags, to be thawed conveniently.)

Avocado slices

Ricotta cheese for topping

  1. tomato sauce simmering

    Take ricotta out of refrigerator, to warm it for serving.

  2. In a medium saucepan, place tomato sauce and 1/2 can of water, to which you have added seasonings and garlic.  Bring to a boil over medium heat; reduce heat to med/low and simmer, stirring occasionally.
  3. Heat oil in a sauté pan; sweat onion in hot oil (cook only until translucent); add to sauce.
  4. Fill a 3-quart saucepan 4/5th full of water, to which you have added a small amount of salt and oil (any kind will do).   Place over medium heat; when water boils, add pasta, and cook for 7 minutes, or until al dente.
  5. Meanwhile cut sausage diagonally and sauté until light brown, in a frying pan sprayed with oil.  When done, add to tomato sauce.
  6. Slice avocados, set aside.
  7. When pasta is finished, drain in a colander, rinsing well.
  8. prepping pasta

    Finish the sauce, by adding tomato paste, stirring until thickened.

  9. Rinse pasta under hot tap water to warm it.  Place pasta on individual plates; pour sauce over top; garnish with large dollop of ricotta and a slice of avocado.
  10. Quick, easy, delightful!

Quinoa Dishes

salad topped with cooked quinoa

Our bodies are the temples of God; only through his grace, do we have the capacity to care for these holy houses, with good diet and healthy exercise.  For years, such attendance was beyond my natural ability, but now I highly esteem the enabling gift from God, which provides me with the means to execute both these disciplines effectively.

Clearly I recall the days, when weighing 226 pounds, walking caused painful rubbing together of my fleshy thighs.  Brokenhearted, after repeated failures and fresh firm resolve, I would yet again reach toward the “easy” goal of a 20-minute walk, 3 times a week.  I could never achieve this, try as I might.

Lo and behold, my challenge has been reversed: now I have to be careful not to obsess about exercise, as I so love walking aerobically, for this invigorates me, stimulating a marvelous sense of wellbeing in my soul.

My trustworthy instruction book, the Bible, warns that there are advantages in physical exercise, but these are limited, as they pale in sight next to the gains acquired by putting spiritual development first.  Thus, we must approach workouts with great wisdom, so they neither own us, nor escape us.

My days are jam-packed, for I am gratefully fulfilling my ordained acheivements, with my food history writings and other ministry.  The result is a thrilling existence, in which I can run out of time at the end of a day, leaving me with critical choices, in which I have to prioritize.

Our gracious Father has granted me a tool to do such: there is a winter wonderland scene at the Tualatin Commons, the man-made lake near my home.  All the trees surrounding this body of water are dressed in bright, white lights (the floating Christmas tree was taken down after the New Year).  This has become my piece de resistance, which early in my day I start anticipating: will this pleasure be mine at twilight?  Only supernatural help allows me to accomplish the needed organization to allow this longed-for walk.

Discipline in ordering my day is critical; by necessity, exercise has become secondary to my fulfilling the higher purpose of my calling.  Often I recall how this valued ambulation used to be such a burden, causing sores on my overweight thighs, but now I crave walking.  I didn’t bring this miracle about; my great Healer affected it in me over time.  I am literally his walking miracle!

Not only has my exercise been refined, but healthy eating has come to me supernaturally, as well.  Slowly I have attained excellent eating disciplines.  Incorporating quinoa (KEEN-wah) in my diet is one such development.  This is a cereal grain, sometimes referred to as a seed; all grains, legumes, and nuts are seeds.

Quinoa is a power-food that is native of northern South America; it was domesticated originally as food for livestock around 5000 B.C., near the Lake Titicaca basin of Peru and Bolivia-I spent a night on this remote lake, the largest inland body of water in the southern hemisphere.

Quinoa was a staple with the Incas, second only to the potato in importance, and is still in the forefront among their indigenous descendants the Quechua and Aymara people.  It is a grain from a plant called Chenopodium quinoa, which is a member of the same family as beets and spinach.

Like many ancient grains, this seed was almost lost: in 1532, the Spanish explorer Francisco Pizarro destroyed quinoa fields, in his attempt to annihilate the Incan culture; this crop, however, survived in the high Andean mountains.  Quinoa was reintroduced to the modern world in the 1970’s and 80’s.

This high-fiber, complete-protein food, rich in numerous vitamins and minerals, produces a starch gel, similar to that of risotto, giving it a kind of silky texture, according to Andrew Dornenburg and Karen Page in Culinary Artistry; they further state that its earth tones highly compliment the mineral and earthy components of lobster-try experimenting with this combination.

Here, however, I quickly prepare it in two savory dishes.  This pseudocereal, which is not a member of the grass family, therefore it is not a true cereal, can also be cooked as a breakfast food; serve it with dried fruit, honey, and an alternative milk, such as almond or hazelnut.

My discovery of quinoa has blessed me immensely; may it benefit you  likewise.


Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), pp. 451-483.




Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, NJ: John Wiley & Sons, Inc.), pp. 142, 143.

toasted yellow quinoa

Simple Cooked Quinoa  Yields: 3-5 servings, as a main course or side dish respectively.  Total prep time: 30 min/  active prep time: 15 min/  cooking time: 15 min.  Note: double this for healthy leftovers; this is especially good added to green salads (see photo above).

1 c quinoa  (Tri-color or red organic quinoa is preferable-color is important in diet.)

1-15 oz can of chicken, vegetable, or beef broth

1/2 tsp salt  (Himalayan, pink, or Real Salt is essential for optimum health; a Himalayan salt is available very cheaply in bulk at our local Winco.)

  1. Toast the grain in a hot, dry frying pan, over medium heat, for 6-10 minutes; yellow quinoa will turn light brown in color (see above photo), while red quinoa  turns deep red; stir the above occasionally.  This enhances the flavor of the dish remarkably!  Meanwhile go to next step.
  2. While quinoa is toasting, pour broth in a 1 1/2-quart saucepan (or 3-quart pan, if doubling recipe).  Stir in salt and bring to a boil over medium heat; when liquid boils, add toasted seed and bring to a second boil. Reduce heat, cover, and simmer for 15 minutes; red quinoa takes longer to cook.  When done, water will be absorbed and quinoa will be somewhat translucent.
  3. Serve immediately.  Refrigerate any leftovers to reheat for an entrée, or to add to a green salad (see first photo).

carrots and quinoa

Carrots and Quinoa  Yields: 4-6 servings, as a main course or side dish respectively.  Total prep time: 45 minutes.

1 med yellow onion, cut in even 1/8 inch slices

5 tsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic, when heated to high temperatures.)

8 med carrots, or other vegetable  (Organic multi-colored carrots are available at Trader Joe’s; color is important in diet.)

1 c quinoa  (Red or tri-color adds health benefits.)

1-15-oz can chicken, vegetable, or beef broth

1/2 tsp salt  (Himalayan, pink, or Real Salt is important for premium health; an inexpensive Himalayan salt is available in bulk at our local Winco.)

  1. toasted red quinoa

    To caramelize onions, cook slowly over medium heat in 1 tsp of oil, stirring every several minutes, until a light color starts to form; then, stir every minute, until dark brown.  Be sure to use a small amount of oil; too much oil will require a much longer cooking time, as will crowding the pan.

  2. Spray carrots with a safe inexpensive, effective vegetable spray (combine 97% distilled white vinegar with 3% hydrogen peroxide); let sit 3 minutes; rinse well.
  3. Bring broth to a boil in a covered 1 1/2–quart saucepan, over med/high heat; add salt.
  4. Toast quinoa in a hot dry frying pan, over medium heat, stirring occasionally.  This takes about 6-10 minutes-yellow quinoa will turn light brown, while red quinoa will become deep red (see photo above).
  5. To preserve vitamins just under skin, scrape carrots with a sharp knife, instead of peeling; slice thinly.  (Meanwhile keep checking the onions.)
  6. finished product

    Add toasted quinoa to boiling broth, cover, and reduce heat to med/low.  Allow to simmer until all the liquid is absorbed (this takes about 15 minutes for yellow quinoa, while red quinoa takes longer).

  7. Heat remaining 4 tsp oil in an empty frying pan.  Add sliced carrots, cover, and steam until soft, stirring occasionally.
  8. Blend onions into carrots; mix cooked quinoa into vegetables.  Serve hot (see above photo).

Holiday Dips

cottage cheese/apricot/green onion dip

Let healthy, creative dips enhance your holiday entertaining; two of my favorites are made in just minutes, using protein-rich cottage cheese for a base.  One, which only adds salsa, dates back to my profound, childhood experience at a restaurant in Tucson, Arizona (see “About”).  The other was inspired by my recent need for additional potassium in my diet; thus, dried apricots, rich in this element, and green onions make another pleasing combination for this dairy product.

When I lived in Switzerland briefly in the 1970’s, I was captivated by their cottage cheese, which to my amazement was without the coagulated lumps that we are used to in the U.S.  Their smooth, thick, creamy substance was more like our cream cheese, though not as stiff.  These soft, uniform curds were excellent with muesli, fruits, raw vegetables, crackers, breads, and more.  (Some European cottage cheese is dry and salty, not so with my rhapsodic Swiss cottage cheese.)

In trying to learn more about this blessing from Europe, I discovered a good source for making one’s own; this site provides a recipe that produces either the creamy smooth or dry salty versions, simply by adjusting the heating time.  Access this incredible treat, which can’t be found in any U.S. grocery store, at: https://cheese.wonderhowto.com/how-to/make-your-own-cottage-cheese-european-way-352742/

Different textured and flavored cheeses are produced by variations in the temperature the milk is heated to, the diverse procedures of draining and pressing the resultant curds, and aging.  For instance, soft, semi-soft, semi-hard, and hard cheeses are often categorized according to their moisture content, which is determined by whether they are pressed or not, and if so, the pressure with which the cheese is packed in molds, as well as upon aging.

“Fresh cheeses” are the most simple of all, in which milk is curdled and drained, with little other processing.  Among these “acid-set cheeses”, cottage cheese, cream cheese, fromage blanc, and curd cheese (also known as quark) are not pressed; when fresh cheese is pressed, it becomes the malleable, solid pot cheese; even further pressing makes a drier, more crumbly farmer’s cheese, paneer, and goat’s milk chevre, for instance.  All are easy to spread, velvety, and mild-flavored.

The unpressed quark/curd cheese is common in the German-speaking countries and those of northern Europe, the Netherlands, Hungary, Belgium, Albania, Israel, Romania, as well as with the Slavic peoples.  It is also found in some parts of the United States and Canada.

Quark is usually synonymous with cottage cheese in Eastern Europe, though these differ in America and Germany, where cottage cheese has lumps (the flavor of German cottage cheese is much more sour than ours).  Curd cheese or quark is similar to French fromage blanc, Indian paneer, Spanish queso blanco, as well as the yogurt cheeses of south and central Asia and parts of the Arab world.

These (fresh) acid-set cheeses are coagulated milk, which has been soured naturally, or by the addition of lactic acid bacteria; this in turn is heated to a 20-27 degrees C, or until the desired curdling is met; then, the curds are drained, but not pressed, such as in the link above.

In America, quark, which is always smooth, differs from our cottage cheese, which has curdled chunks in it.  These lumps are large in the low-acid variant, which uses rennet in coagulating the milk, or small in the high-acid form, without any rennet. In Germany, Sauermilchkase (sour milk cheese) applies to ripened (aged) acid-set cheeses only, not to fresh ones-such as their cottage cheese, which is called Huttenkase.

The world of cheese is a complex one:  I have vivid memories of this smooth European cottage cheese, from my time in the German-speaking part of Switzerland, which has left me with a love for this dairy product.  To this day I frequently employ its American version in my diet.  Enjoy these quick dips!








Salsa and Cottage Cheese Dip  Yields: about 1 1/2 pint.  Total prep time: 5 min.

1 pint cottage cheese  (Whole milk is best for your health; Trader Joe’s brand is hormone and additive free.)

1/2 c salsa  (Trader’s Pineapple Salsa is superb here.)

Tortilla chips  (Que Pasa makes an organic red chip, colored with beet dye, available in nutrition center at our local Fred Meyer-Kroger-

ingredients for salsa dip


  1. Mix cottage cheese and salsa in a bowl.
  2. Serve with chips.  (Keeps well in refrigerator.)

ingredients for apricot dip

Cottage Cheese, Apricots, and Green Onion Dip  Yields: about 1 3/4 pints.  Total prep time: 15 min.  Note: may choose to refrigerate for at least 8 hr for ideal flavor and texture.

1 pint cottage cheese

1/2 c dried apricots, minced

1 c green onion, including green part, chopped

1/2 tsp salt, or to taste  (Real Salt, pink salt, is important for optimum health; available in nutrition center at local supermarket.)

  1. Mix the above together in a bowl.
  2. Serve with a high quality cracker.  (May use immediately, but this is much better when refrigerated for at least 8 hours-the flavors not only meld, but the excess moisture in the cottage cheese is absorbed by the dried apricots, producing superb texture and taste!)

Turkey with Shallots, Cauliflower, and Bell Pepper

turkey with shallots, cauliflower, and bell pepper

It’s that time of year again for turkey.  I have created a recipe using either leftover roasted fowl or its ground version, which comes in one pound packages, at any food market; the latter makes this dish accessible year-round.

Turkey is in the genus Meleagris, which is native to the Americas; the Mexicans domesticated it by 800 BC.  It was either introduced to Southwest U.S., or tamed here independently, by 200 BC; these indigenous people used its feathers for ceremonies, as well as in making robes and blankets; they didn’t, however, consume it as a meat until around 1100 AD.

This bird arrived in Europe in 1523-24, when the Spanish conquistador Hernando Cortes brought certain foods back from Mexico; in Spain, it was known as gallopavo (peacock).  There is some confusion concerning the exact derivation of its subsequent name turkey; most likely this was taken from our American bird’s mistaken resemblance to the African guinea fowl, which the Europeans knew as turkey fowl, as these were imported from Turkey.

Many believe that English navigator William Strickland introduced this food to England; indeed a tribute was made to him in 1550, in that he was granted a family coat of arms, including a “turkey-crop in his pride proper”; this coat of arms, with its turkey crest, is still in use today.

Until recent times, this bird was considered an extravagance in Europe, where native grouse and pheasant were cheaper alternatives.  In the 19th century, the English working class aspired to partake of goose for their holiday celebrations; Christmas “goose clubs” were established in England in the 1800’s, so these impoverished people could insure the necessary savings for their festive meal.

One of the first mentions in literature, of turkey becoming this celebratory roast, is Charles Dickens’ vivid portrayal in A Chistmas Carol: a resultant, decadent Christmas dinner occurred, when the reformed Ebenezer Scrooge replaced Bob Crachit’s meager goose with a massive turkey.  Nevertheless, only since World War II, as growing conditions for turkey became less expensive, has this developed into the holiday fowl of choice in England.

In U.S. history, Benjamin Franklin was disappointed when turkey was not selected for our national bird; he argued that it is a true original native, whereas the eagle can be found in all countries.

With our present heightened fascination in high cuisine, “heritage” birds are gaining in popularity.  These are traditional breeds, much like Strickland and Dickens encountered, which can trace their ancestry to the earliest domesticated animals.  They have a ratio of dark to white meat of about 50/50.

Broad Breasted Whites have been sold predominantly in grocery stores for decades; these were bred to have a ratio of 65% white meat to 35% dark, while weighing up to 50 pounds; the maximum weight of a wild turkey is 25 pounds, which is also the upper weight of the traditional heritage birds.  These latter come with such colorful names as Bourbon Red, Royal Palm, and Midget White; even with their gamy taste, people are willing to pay $9, or more, per pound to partake of this delicacy, while Broad Breasted Whites are often given away free, as promotional deals, at local supermarkets nowadays.

You may call me penurious, but I made this dish with all-natural Foster Farms ground turkey, which is close to $3 a pound; my recipe, however, is great for Thanksgiving leftovers, whether they be of a Broad Breasted White or a heritage breed.


  1. James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), pp. 86, 87, 180.
  2. http://www.history.com/news/hungry-history/turkey-talk-the-story-behind-your-thanksgiving-bird
  3. http://www.historyextra.com/article/premium/turkeys
  4. https://en.wikipedia.org/wiki/Turkey_(bird)

flavorful onions caramelized with vinegar

Turkey with Shallots, Cauliflower and Green Pepper  Yields: 5-6 servings.  Total prep time: 50-60 min.

5 tsp oil  (Coconut or avocado oil is best for health; olive oil is carcinogenic, when heated to high temperatures.)

1 med yellow onion, cut in even 1/8” slices

4 oz shallots, chopped in 1” pieces

1 tbsp butter

1 lb natural ground turkey  (May use leftover roasted turkey, broken in bite-size pieces.)

Salt to taste  (Real Salt is critical for good health; available in nutrition center at local supermarket.)

Fresh ground pepper to taste

2 lb cauliflower  (Yellow or orange cauliflower is sometimes available, in the organic section, at our local Fred Meyer-Kroger-stores.)

1 lg bell pepper  (In particular, it is important that peppers be organic, as they readily absorb pesticides.)

3-4 tbsp flavored vinegar  (I used elderberry vinegar, which I purchased in Montana.)

  1. For caramelizing, peel and cut onion in even 1/8” slices.  Heat 1 tsp oil in a large sauté pan over medium heat; when a small piece sizzles in oil, reduce heat to medium/low; add rest of onions and slowly cook, stirring every 2 minutes, until color begins to form.  (It is important to not crowd pan, or add too much oil, as

    cutting shallots in 1″ pieces

    this will slow down the cooking process.)  When a light golden color is beginning to form, start stirring every minute, until dark brown.  Deglaze pan of onions-scrape fond, browned, cooked-on-juices, off bottom of pan with a spatula-by adding 1-2 tbsp of the vinegar (see above photo of caramelized onions with vinegar).  Go to the next steps, while onions are cooking.

  2. Spray cauliflower and pepper with a safe, inexpensive, effective produce spray (combine 97% distilled white vinegar with 3% hydrogen peroxide in a spray bottle); let sit for 3 minutes; rinse well.
  3. Peel shallots, cut large ones in 1” pieces, and set aside (see photo above).
  4. In another frying pan, melt butter; add shallots; and cook over medium heat, until they are translucent.  Add raw turkey, salt and pepper generously, cook until pink is gone-see photo below.  (If your turkey was previously frozen, there will be lots of juices, but if cooking fresh-ground, you may need to deglaze hot pan with 1-2 tbsp of vinegar; if using roasted turkey pieces, just stir these into shallots-do not cook.)  Set turkey/shallots aside in a large bowl.
  5. cooked turkey and shallots

    Cut peppers into 1” x 3” strips, set aside.

  6. For ease in dividing the cauliflower into bite-size florettes, first break chunks of cauliflower off the head; next, cut off all excess stalk from these bigger sections; then, make small knife-cuts in the stems of these pieces, gently pulling apart small florettes with fingers; set aside separately in a bowl.
  7. Heat 1 tsp of oil over medium heat in the above, empty meat pan; when a  piece sizzles in hot oil, add the remaining peppers; cook until somewhat soft, but still crisp.  Deglaze hot pan, with a tbsp of vinegar-may have to deglaze with water instead, for only a total of 3-4 tbsp of vinegar should be used for all deglazing, in entire recipe; vinegar adds delightful flavor, but too much is overpowering.  Put peppers in with bowl of meat.
  8. When onions are done, mix together thoroughly with meat/shallots/peppers.  Heat last tbsp of oil in this pan, over medium heat; after a small piece sizzles in hot oil, add rest of cauliflower; salt and pepper florettes, distributing oil evenly among them.  Add 1/4 c water, cover pan, and cook until soft, stirring occasionally.
  9. finished product

    Blend turkey and vegetables into soft cauliflower, adjust seasonings, and heat thoroughly (see photo).  Serve with anticipation!

Spicy Sausage with Tomatoes and Turnips

spicy sausage with tomatoes and turnips

Nothing pleases the palate as much as tomatoes fresh from the garden; how I love this time of year, as it explodes with their bounty; nevertheless, at times the question is what to do with them all.  When faced with this dilemma recently, I mixed this fruit with turnips and my favorite Aidells Spicy Mango with Jalapeno Chicken Sausages, both of which I had on hand; thus, this relatively quick and easy recipe evolved; enjoy.  (For another delicious Aidells sausage recipe, see Sausage with Zucchini and Eggplant, 2017/08/04.)

We think Italian cuisine, when tomatoes are mentioned, as we readily do with references to sweet and hot peppers, eggplant, potatoes, turkeys, and corn (in particular polenta); none of these foods, however, were present as part of this country’s heritage, until after the discovery of America.

The tomato, Lycopersicon esculentum, along with its relatives the potato, chilli, and tobacco, are part of the nighingshade family; tomatoes were domesticated first in Mexico, long before Christopher Columbus’ arrival here.

In 1519, twenty-seven years after Columbus’ first voyage, this fruit was officially discovered in Mayan towns by Spanish adventurer Hernando Cortes.  In 1527, conquistadors brought it back to Spain, along with the avocado and papaya.  Nearly three decades hence, in 1554, an Italian chronicle listed the first identifiable description of this yellow cherry tomato as pomo d’oro (golden apple).  By the end of the 16th century, both red and yellow tomatoes were present in European gardens, but only as exotic ornamental plants; there was a long period in which great suspicion was attached to them throughout this continent, due to their close resemblance to a deadly nightingshade.  Circumstances of the French Revolution, however, established them as an acceptable food.

Outside of America, Italy was first to heartily incorporate this fruit in its food preparation; inadvertently it became a leader in this adaptation.  The story unfolds with the French region Provence, whose cuisine was closely related to its Italian neighbor; these men from Provence formed the Marseillaise legion during the French Revolution.  Being richly exposed to Italian cooking, these soldiers had adopted the Italian “love apple”, as it was called, for it was considered an aphrodisiac.  In turn, this Marseillaise legion introduced this treasure to the Parisian troops, who took it back to their great city; thus, skepticism concerning tomatoes ceased in Paris; acceptance followed throughout Europe; and subsequently the whole world.

The week after next, I will post a Spanish recipe Ropa Vieja, from a 19th century American cook book; this is an omelette using our prized tomatoes and leftover meat; it doesn’t get any simpler, but oh so taste-provoking!


Ilaria Gozzini Giacosa, A Taste of Ancient Rome (Chicago and London: The University of Chicago Press, 1994), p. 11.

Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p.329.

James Trager, The Food Chronology (New York: Henry Holt and Company, 1995), pp. 86, 88, 96, 97.

Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, 1964), pp. 129-130.

Spicy Sausage with Tomatoes and Turnips  Yields 4-6 servings.  Total prep time: 1 hr.  Note: leftovers taste even better, as flavors meld.

5 1/2 tsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 medium yellow onion, cut in even 1/8 inch slices

12 ounces Aidells Spicy Mango with Jalapeno Chicken Sausages  (May use any hot sausage of your choice, though this particular Aidells sausage is ideal; available at many supermarkets, including our local Winco and Fred Meyer-Kroger-stores.)

preparing turnips

1 pound turnips, cut in small 1/2 inch dice

1 1/4 pound fresh tomatoes, chopped

3/4 tsp dried oregano  (Trader Joe’s has an excellent organic dried oregano for $1.99!)

1 tsp dried basil  (Also available reasonably at Trader’s.)

1 tsp salt  (Real Salt is important for health; available in the nutrition center at local supermarket.)

1 tsp fresh ground pepper

cooking turnips

Avocado slices  (These are high in potassium and other powerful nutrients.)

  1. Spay vegetables with an effective, inexpensive spray (combine 97% distilled white vinegar and 3% hydrogen peroxide); let rest for 3 minutes; rinse really well.
  2. To caramelize onions, melt 1/2 teaspoon oil in a sauté pan over medium heat; when a piece of onion sizzles in pan, lower heat to medium/low; add rest of onions (do not crowd or they will sweat, taking much longer to caramelize). Stir every several minutes, until they began to change color; then, stir every minute, until dark brown; set aside.  Watch carefully while proceeding to next steps.
  3. In another frying pan, heat 2 teaspoon oil over medium heat; when small piece of sausage sizzles in pan, add the rest; cook quickly until browned, watching closely so as not to burn; place in a bowl, carefully saving juices in pan.
  4. Deglaze hot pan with 2 or more tablespoons of water (scrape fond, cooked-on juices, off bottom); set aside.
  5. Peel turnips, dice in small 1/2 inch cubes, place in a large bowl, see photo in list of ingredients.
  6. Heat 1 tablespoon of oil in above pan, with juices, over medium heat. When a piece of turnip sizzles, stir in the rest, coating well with oils.  Cook covered until soft, about 10 minutes; stir every few minutes, deglazing pan each time you stir, by adding 2-4 tablespoon of water; this additional water will steam the turnips; see above photo.  (Be sure to cover while cooking.)
  7. cooking tomatoes

    Meanwhile chop tomatoes; set aside in a bowl.

  8. Mix tomatoes into soft turnips; sauté uncovered, over medium heat, until they are cooked down-about 15 minutes-at which time a chunky sauce will be formed (see photo). When tomatoes initially begin cooking, stir in oregano, basil, salt, and pepper.  (Be sure to cook uncovered.)
  9. Mix in sausage and onions after a somewhat-thick sauce has formed, having chunks of tomato in it; adjust seasonings (see photo).
  10. finished product

    Serve topped with avocado slices, for added health benefits.

Kale, Leeks, and Chicken

kale, leeks, and chicken

A friend from my church has a very large garden; sharing its bounty is her joy.  Last summer’s series on simplified kale receipts was inspired by her gracious contributions (see 2016/09/07 & 2016/09/19).

My mind creates recipes according to what is in my larder, which usually boasts of provision supplied by church members.  Lately Goldie has been bringing her organic kale again, as well as leeks and celery; this mouth-watering chicken dish resulted.

For a wedding present last year, I gave a marriage supper, complete with a cooking class, to newlyweds in our congregation (see Thai Coconut Lime Flounder, 2016/12/05); my desire was to release the gift of excellent nutrition in them.  Several weeks ago, we celebrated their holy matrimony again, with a new set of instructions and dinner following, rejoicing over God’s goodness in our lives.

Dina exhibited such courage in overcoming her unfamiliarity with food preparation, the first time I coached her; hope, however, grew this recent session, for she has grown exponentially in her eager steadfastness in the kitchen.

This new teaching included my chicken dish using the kale, shallots, and leeks from our church; these steps are straightforward, though they are time-consuming, with the preparation of leeks and kale.  But oh the benefits of health and taste!

Leeks are one of the world’s oldest vegetables, which are more delicate in flavor than either onions or shallots; they are considered highly nutritious, with cancer fighting attributes, as well as antiseptic, laxative, and diuretic properties, among many other health-promoting values.  This vegetable is particularly strong in vitamins K and A (when eaten raw, one 3.5-ounce serving contains 52 % daily requirement of vitamin K and more than 29% that of vitamin A).  Though research on this particular Allium is hitherto limited, it can well be assumed that its health benefits are comparable to those proven in its closely related onion and garlic cousins.  Its notable amount of flavonol kaempferol, in its substantial polyphenol content, thereby combats many health problems related to oxidative stress and chronic low-level inflammation; among these are rheumatoid arthritis, obesity, and type 2 diabetes; thus, this recipe is beneficial to Dina, whose husband is presently overcoming diabetes.  For an additional recipe and more on its history, go to Zucchini Chicken with Leeks and Shallots (2017/09/28).

Enjoy making today’s clear, detailed chicken recipe for leeks, shallots, and kale; my next entry will expound on the colorful history of leeks, with a delectable soup (2017/09/18).  Note: I will be taking this coming week off due to our Women’s Advance-we always advance, we never retreat, at Abundant Life Family Church (alfc.net)!





finished product

Kale, Leeks, and Chicken  Yields: 5-6 servings.  Total prep time: 1 1/2 hr (lengthy, but well worth it with these simple, detailed directions).

1 1/2 pound chicken tenderloins, about 8-10 large pieces  (Natural is best; available reasonably in Trader Joe’s freezer.)

2 large carrots, optional

3 large stalks of celery

1-1 1/2 pounds of kale

chopping leeks

4 leeks, white and light green part, 3/4 pound trimmed  (The best leeks are fresh-not more than a week old-and 1 1/2 inches in diameter.)

5 large cloves of garlic, minced  (3 cubes of frozen garlic from Trader Joe’s is much easier.)

4 tbsp butter

8 tsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic, when heated to high temperatures.)

1-2 tbsp fresh thyme, removed from stems, and coarsely chopped

Salt  (Real Salt is important for your health; available in the natural foods section at your local supermarket.)

Fresh ground pepper

  1. Place chicken in a large bowl of warm water to thaw, set aside.
  2. Spray all vegetables with an inexpensive effective spray, by combining 97% white distilled vinegar and 3% hydrogen peroxide; let sit 3 minutes; while waiting, if using fresh, mince garlic; rinse sprayed vegetables in a sink full of water several times.
  3. Cut celery diagonally in 1 inch pieces; scrape optional carrots with a sharp knife (this preserves vitamins just under the skin); slice thinly at a diagonal; set aside together in a bowl.
  4. Prepare leeks by first discarding outer leaves; cut off the dark green at the top and root hairs on bottom, leaving the white and light green part.  Cut each leek in half lengthwise; rinse well; then, cut each half in 2 inch pieces, by placing leek cut-side up on board; finally, slice these 2 inch lengths, cut-side up on board,

    cutting ribs out of kale

    into thin strips (see photo above); place pieces in a large container.  For final cleaning, rinse strips well with water, stirring with hand; then, drain in a colander.  This is known as the chiffonade-cut.

  5. Melt butter over medium heat in a sauté pan; as soon as a small piece sizzles in pan, add half the leeks, coating strips well with the hot butter. Reduce heat to low; cook down in pan, to make room for the rest of leeks, distributing oils well with each addition.  When all leeks are in pan, add garlic and slowly cook, covered, over low heat, stirring occasionally.
  6. straight-edge blade of food processor for chopping

    Cut ribs out of kale with a sharp knife (see above photo). May chop by hand, or quickly chop greens mechanically, by using the straight-edge blade of a food processor (see photo); turn processor on and place kale pieces in feeder tube (see photo below); set aside.

  7. Place thawed chicken on paper towel, salt and pepper GENEROUSLY.  Heat 1 tbsp of oil in a large frying pan over medium heat; when a small piece of chicken sizzles in oil, add the rest of the tenderloins; cook until light pink inside (do not overcook, as these will cook more later); cut tenderloins in bite-size pieces, removing them to a large bowl.  CAREFULLY SAVE JUICES IN PAN.
  8. Add 1 tablespoon of oil to these juices; mix in half the kale, distributing oils evenly.  Over medium heat, cook this vegetable down until there is room to add more; mix in oils with each addition, until all is in the pan; cook covered, until limp, about 10 minutes, stirring occasionally.  As needed, deglaze pan (scrape fond, cooked-on juices, off bottom with a spatula, after adding 2 or more tablespoons of water).  Remove to bowl of meat when done.
  9. placing kale in feeder tube of processor

    Meanwhile gently peel thyme off stems, chop coarsely with a sharp knife, set aside.

  10. Put last 2 teaspoons of oil in hot pan after kale is removed; add carrots and celery; mix well; cook until tender, stirring every couple of minutes.  Meantime go to next step.
  11. Blend 1-2 tablespoons chopped thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper into leeks; stir in chicken/kale; continue cooking over low heat, until all is hot.  Add this mixture to pan of celery, when tender; adjust seasonings; one final time, scrape bottom to deglaze pan, using the juices from the added leek mixture.  Serve with confidence!

Zucchini Chicken with Leeks and Shallots

zucchini chicken with leeks and shallots

I am still developing recipes for zucchini; my new creation is enhanced with the rich flavors of leeks and shallots, this week’s offerings at church from a faithful member’s garden; these are of the onion family, but very different from each other in appearance, flavor, origin…

Shallots are mainly of two varieties, which are usually reddish-brown, though sometimes purple; these roots are similar in looks to, but larger than, garlic cloves; this plant’s flowers primarily bloom in white or violet.

Leeks are big in comparison, looking like huge green onions, with wide flat leaves.  They are best when their stalk formations-long, relatively hard, bundled sheaths-have grown to about 1 1/2 inches in diameter; ideally these should be fresh-not more than a week old-and stored in loose plastic bags in the refrigerator.

Shallots taste like a mixture of onions and garlic, though they are milder in flavor and more pungent; they bless exceedingly!  Our worthy leeks are even milder yet, with a mild pungency as well.

Shallots, which are European in origin, are especially associated with French cuisine.  Their roots/cloves can be eaten fresh, or cooked in butter; boiling is also possible.  They are usually sautéed whole; though, halving them is best when large; their sweetness is exceptionally delightful!

In the U.S., leeks grow primarily in the northern sections, due to the cooler climates, a requirement wherever they grow worldwide.  They, being so mild, should be simmered slowly, making them ideal for soups and stews; nevertheless, they may be sliced with a chiffonade-cut, as I describe in this recipe, and gently fried in butter, to augment the savor of special food combinations.  This Allium is low in calories and high in nutrients, such as vitamin K, manganese, copper, vitamin B6, folate, vitamin C, iron, vitamin A, fiber, magnesium, calcium, vitamin E, and omega-3 fats, making it a power-packed food.  For additional leek recipes and history go to Kale, Leeks, and Chicken (2017/09/04) and Leek Soup (2017/09/18).

Arrowroot is my choice for thickening the unequaled juices, resulting from simmering these leeks and shallots.  It is a starch from certain plants of the genera Manihot, Curcuma, and Tacca, as well as the tropical American plant Maranta arundinacea.  Its name consequently materialized from our Native Americans use of this root to absorb poison from arrow wounds.  I decided upon it, because I was serving this meal to a diabetic friend: it adds only seven grams of carbohydrates to the entire six servings, which is about two percent of the daily requirement of this chemical compound, and this divided by six.  For these same health reasons, I also selected the diabetic friendly Ezekiel 4:9 Sprouted Grain Pasta.  Our repast was a grand success!

Arrowroot is gluten-free, with twice the thickening power of flour.  It makes smooth sauces, which have remarkable clarity.  Great importance lies in not boiling the liquids you add it to, as this will stop its action.  Unlike a roux made from flour, this thickens very quickly; it is comparable to cornstarch, but lighter and healthier.

The following entrée uses tantalizing rosemary and moist zucchini, of which we have abundance from our gardens right now.  Its accompanying sauce, with the prized leeks and shallots, causes this chicken dish to explode with exciting tastes.  Enjoy!





chopping leeks with chiffonade-cut

Zucchini Chicken with Leeks and Shallots  Yields: 5-6 servings.  Total prep time: 1 hr.

1 1/4 pound chicken tenderloins, approximately 7 large pieces, thawed  (Natural is best; available reasonably in Trader Joe’s freezer.)

4 leeks 1 1/2 inches in diameter, white and light green part, 3/4 pound

1/4 pound shallots

1 1/2 pound zucchini

2 tbsp fresh rosemary, chopped fine

1/4 cup butter, preferably unsalted

2 tbsp oil  (Coconut or avocado oil is recommended, as olive oil is carcinogenic when heated to high temperatures.)

Salt and fresh ground pepper  (Real Salt is important for health; available in health section at local supermarket.)

1 tbsp arrowroot, dissolved in 1/4 cup cold tap water  (May substitute cornstarch; arrowroot, however, is available inexpensively in bulk, at such upscale grocers as New Seasons; also accessible in spice section at local supermarkets.)

Fettuccine pasta  (Ezekiel 4:9 Sprouted Grain Pasta is health-promoting and diabetic friendly.)

  1. rinsing cut leeks

    Start thawing chicken in a bowl of water, set aside.

  2. Clean zucchini with a vegetable spray (combine 97% distilled white vinegar and 3% hydrogen peroxide for an inexpensive effective spray); let sit 3 minutes; and rinse well.  Meanwhile go to next step.
  3. Prepare leeks by discarding outer leaves; cut off green tops and roots; and rinse well.  For chiffonade-cut, slice leeks lengthwise; rinse again; then, divide each half in 2 inch portions; next, cut each 2 inch length in thin strips (see above photo).  Place in a large container, rinse well with water, drain in colander, and set aside (see photo).
  4. Meanwhile cut zucchini in 2-inch-long spears, place in a bowl.
  5. Heat butter in a sauté pan over medium heat, until a small piece of leek in pan sizzles; add half the leeks, stirring in butter.  Reduce heat to low.  Cook down enough to fit other half into pan, distributing oils well; cover and cook, stirring occasionally.
  6. Peel shallots, slice large shallots in half (see photo); add to simmering leeks; let cook slowly over low heat,

    peeling shallots

    stirring occasionally.

  7. Chop rosemary, measure 2 tablespoons, and place in a small container (may use less).
  8. Fill a stock pot 2/3’s full of water; add about 2 tablespoons of oil-any kind will do-but no salt; bring to a boil over medium/high heat.
  9. Meanwhile place tenderloins on paper towel; GENEROUSLY salt and pepper them.  Heat 1 tablespoon of oil-preferably coconut oil-in a large frying pan, over medium heat, until small piece of chicken sizzles; add and cook chicken, until slightly pink in center (do not overcook, as it will cook more later on); cut each tenderloin in thirds with a spatula, removing pieces to a bowl; carefully save juices in pan.
  10. Add last tablespoon of oil to pan of juices; mix in zucchini, distributing oils evenly; cook only until tender, stirring occasionally; watch so it doesn’t get mushy.  While cooking, go to next step.  (Note: may have to add more water to stock pot, so it is 2/3’s full, and boiling.)
  11. Dissolve arrowroot in 1/4 cup cold tap water, set aside.
  12. Place pasta in pan of boiling water; turn down heat to medium; cook for 6-7 minutes, until al dente; do not overcook; drain; set aside.
  13. Meantime stir chicken, rosemary, and 1/2 teaspoon salt into leeks/shallots; cook over medium heat until hot.  Add this mixture to pan of tender zucchini, stir together.
  14. finished product

    Turn down heat under zucchini/leek/chicken to insure the juices are not boiling, but hot; this is important for thickening to occur.  Using a wire whisk, blend in small amounts of dissolved arrowroot to the liquids around edges of pan, tilting pan to bring forth juices; in this way, use all the arrowroot.  Adjust seasonings.

  15. Serve over pasta, this is an exceptional treat!