Search This Blog

Tuesday, August 1, 2017



Immigration lawyers warn of border confusion and travel nightmares that may come with legalized pot and admitting use to a U.S. border guard.

Ross Rebagliati became a role model for countless Canadians when he won the inaugural gold medal for men's snowboarding at the 1998 Nagano Olympics. But Rebagliati is also a notable example of what could soon be an increasing cohort of Canadians: those banned from travelling to the United States because of admitted marijuana use.
Rebagliati's story is of course closely entwined with the marijuana debate: he was initially disqualified in Nagano after testing positive, then reinstated. And of course, Justin Trudeau's Liberals have pledged to legalize the substance next year.
Rebagliati's U.S. travel ban, however, was only recently reversed. And his lawyer, Len Saunders, says the march to legalization won't stop such incidents from happening; in fact, he expects it to make them more common.
The "pot issue" has been simmering for years, stemming from the fact that admitting an instance of past marijuana use to a U.S. border guard can get you permanently banned from entering the U.S., even if the use took place in a jurisdiction where marijuana use is legal.
"When the person admits to the essential elements of a controlled substance violation, then they're basically barred for life," says Saunders, who is based in Blaine, Washington.
According to Saunders, incidents of drug-related border bans have risen sharply since the state of Washington legalized recreational marijuana five years ago.
"Before, I would see these situations once or twice a month, and now I'm literally getting calls every day," he says.
'U.S. border marijuana hell'
The no-tolerance approach can be a shock to travellers who don't realize that they can be penalized for casually admitting use, and that the laws of the country they're leaving and the state they're entering don't factor into it at all.
This is because U.S. Customs and Border Protection is a federal agency, and therefore subject to federal laws that consider marijuana a schedule 1 controlled substance. So you can be entering Washington or other states, where pot is legal, and still get hung up at a border that plays by different rules.
This can lead to some truly confusing situations.
Mark Belanger, an immigration lawyer in Vancouver, had a recent client who went through the ringer of U.S. border marijuana hell.
The client, a German citizen who had recently moved to British Columbia with his German-Canadian wife, was required to leave Canada and re-enter to activate his workers' permit, and decided to spend the day in Seattle.
"What to they do when they're down there? They smoke some marijuana because it's legal," says Belanger.
When they returned to the border, Canadian officials detected marijuana on him and told him he wouldn't be allowed into Canada until the marijuana was out of his system. So the couple did a U-turn with the intention of staying overnight on the U.S. side.
But to do so required them to go through U.S. border controls, where officials asked why he had been turned away at the Canadian border. When he admitted the legal marijuana use, they banned him from entry there as well.
"He's a German national, and they can't send him back to Canada, so they put him in deportation proceedings. They arrest him, handcuff him, bring him down to Tacoma to the detention centre," says Belanger. "We were able to get him out in three weeks. That's fast, believe it or not."
Of course, Canadian citizens don't have to worry about being turned back at both the Canadian and U.S. borders, but they can be banned from U.S. travel, as is Belanger's client.
Typically, border officials will only ask about pot use if triggered by something, such as physical evidence, a conversational snippet, or something suggestive like a T-shirt with a cannabis leaf on it. Belanger says a group of teenagers crossing the border for a concert would also raise red flags and probing questions.
But the fear is that legalization of the drug in Canada could both prompt more aggressive questions from border guards and perhaps embolden Canadian travellers — unaware of the border rules — to admit to using it.
"The border officers are going to have more of a tendency to ask questions to Canadians when they know that it's legal," predicts Saunders.
Lying is not advised, as misleading a border official carries even stiffer penalties. Canadians do, however, have the option of withdrawing their application to enter the United States. Border officials may hassle you about it, but they will have to let you go. However, you will likely face questions about it the next time you try to cross.
And while a ban can usually be worked around by obtaining a waiver, as in Rebagliati's case, doing so is costly and requires hiring a lawyer. This means that both Saunders and Belanger expect their already busy schedules to become more crowded starting next year.
"This is a major problem on the horizon and I'm not entirely sure if the liberal government's thought it through," says Belanger.

Thursday, July 27, 2017

Marinated Tuna With Mango, Apple and Lime

Goran Kosanovic for The Washington Post


Although this is technically a tuna salad, it would be a disservice to call it that. Here, fresh, rosy raw tuna is briefly marinated with lime while you prep the crunchy salad ingredients and a quick coconut milk dressing. So it might be a seviche, except there's enough to make it an entree.

We bulked up the original recipe with fennel -- you could use thinly sliced green cabbage instead -- and added leaves from Chinese celery, which lend crunch and color. Cutting the apple in this different way -- julienne, with bits of red peel on the end -- makes the garnish look pretty. The fruit adds a touch of sweetness.

Serve with rye-toast crackers.

Where to Buy: Palm sugar is available at natural foods stores and Whole Foods Markets. Chinese celery is available at some Harris Teeter stores as well as Asian supermarkets.

Tested size: 4 servings

One 12-ounce/336g piece good-quality raw tuna
1/4 teaspoon flaked sea salt, plus more for garnish
1 lime
1 medium red onion
3/4 cup low-fat coconut milk
1/2 teaspoon palm or raw cane sugar
1/2 fresh red Thai chili pepper
1 large fennel bulb
4 to 6 stems Chinese celery (see headnote)
2 Ataulfo (Champagne) mangoes
8 stems cilantro
1 Gala or Honeycrisp apple
1 scallion

Cut the tuna lengthwise into 4 equal portions; cut each portion into 1/4-inch slices. Place them in a glass or ceramic bowl. Season with the salt. Finely grate 1/2 teaspoon zest from the lime, then squeeze in 1 1/2 tablespoons of lime juice, letting them both fall into the bowl. Toss to coat, cover and refrigerate for 20 minutes.

Meanwhile, cut the red onion in half, then into very thin slices. Place the slices in a medium bowl and cover with water; let them sit for 5 minutes, then drain.

Pour the coconut milk into a liquid measuring cup. Add the 1/2 teaspoon of palm or raw cane sugar, then finely grate 1/2 teaspoon of lime zest into the cup. Squeeze in a tablespoon of lime juice. Seed the 1/2 red Thai pepper, then cut it into thin slices; add them to the cup, stirring to form a dressing.

Discard the fennel bulb’s core, then cut the bulb into very thin slices, breaking them up as you distribute them in a mixing bowl. Tear leaves from the Chinese celery (to taste) and add them to the bowl.

Peel the mangoes. Cut or shave the flesh into thin slices, adding them to the bowl of fennel. Add the drained red onion.

Drain the tuna, discarding the marinade. Add the fish to the mango mixture. Pour in three-quarters of the coconut dressing and toss to coat. Divide the salad mix among individual plates. Tear the cilantro leaves and tender stems, letting them fall over each portion.

Cut out and discard the core of the apple. Cut the apple in half, then into thin slices. Cut the slices into matchsticks, catching a bit of the peel on the ends if you can. Trim the scallion, then cut the white and light-green parts on the diagonal into thin slices, scattering them over each portion.

Pour some of the remaining dressing over each portion. Garnish with the apple. Season with a sprinkle of the flaked sea salt. Serve right away.

Based on a recipe from “Savour: Salads for All Seasons,” by Peter Gordon (Jacqui Small LLP, 2016).

Tested by Bonnie S. Benwick.

Nutritional Facts
Calories per serving: 260
% Daily Values*
Total Fat: 8g 12%
Saturated Fat: 4g 20%
Cholesterol: 30mg 10%
Sodium: 230mg 10%
Total Carbohydrates: 26g 9%
Dietary Fiber: 5g 20%
Sugar: 19g
Protein: 22g

Mark Grande's Grilled Tuna With Wasabi Sauce

Mark Finkenstaedt

OCT 31, 2007

David Buddemeyer coordinates a Ravens tailgate once a year for his high school buddies. For the game, Baltimore Ravens fan Mark Grande picked up big-eye tuna from Frank's Seafood in Jessup and cut it into thick steaks. He marinated them for a few hours in teriyaki sauce, then packed the tuna in resealable plastic food storage bags for the trip to his tailgate spot.

He served the grilled tuna to his pals with a sauce made by his business partner's daughter, 15-year-old Michele Klima, of Howard County.



1 5-pound piece big-eye tuna fillet
1 bottle (21 ounces) store-bought teriyaki sauce, preferably Soy Vay Veri Veri Teriyaki
Black and/or white sesame seeds (optional)
2 1/2 tablespoons mayonnaise
3/4 to 1 1/2 tablespoons wasabi paste
1/2 tablespoon low-sodium soy sauce
2 dashes oyster sauce
1/4 teaspoon Worcestershire sauce
Dash garlic powder
Low-sodium chicken broth (optional)


For the tuna: Cut the fillet into 1 1/4-inch-thick steaks. Place the steaks in several large resealable plastic food storage bags and add teriyaki sauce to each one. Seal and massage through the bags to coat evenly. Refrigerate for at least 2 hours and up to 1 day.

Meanwhile, make the sauce: In a medium container with a lid, combine the mayonnaise, wasabi paste to taste, soy sauce, oyster sauce, Worcestershire sauce and garlic powder, stirring to mix well. If the mixture seems too thick, add a few tablespoons of chicken broth. Cover and refrigerate until ready to serve.

When ready to cook, prepare the grill: If using a gas grill, heat it to medium-high. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.

Shake any excess marinade from the tuna steaks and place them on the grill. Sprinkle them with sesame seeds, if using. Cook for 2 to 4 minutes, then turn over and cook for 2 to 4 minutes, depending on the desired degree of doneness. Serve hot, with the sauce on the side.


From Mark Grande of Sherwood Forest.

Tested by Bonnie S. Benwick.

Nutritional Facts
Calories per serving (with 1 teaspoon sauce): 418
% Daily Values*
Total Fat: 15g 23%
Saturated Fat: 4g 20%
Cholesterol: 108mg 36%
Sodium: 179mg 7%
Total Carbohydrates: 0g 0%
Dietary Fiber: 0g 0%
Sugar: n/a
Protein: 66g

Matzoh Balls Stuffed With Chicken Liver

Bill O'Leary - The Washington Post

MAR 24, 2010

If you're looking for a twist on tradition, try this recipe from Israeli celebrity chef-restaurateur Israel Aharoni. A few caveats: Make sure the stuffed matzoh balls are lightly browned on all sides before transferring them to the chicken broth; that will help keep the balls from falling apart in the soup. Close the matzoh ball mixture around the chicken liver completely, to avoid any breaks. And don't worry if the balls are not completely round. They will float, and they will taste great.

Empire brand chicken schmaltz (rendered fat) is usually available in the frozen kosher section of large grocery stores. For a shortcut, use firm, prepared chopped chicken liver from your favorite delicatessen.

Make Ahead: The matzoh ball mixture needs to rest in the refrigerator for 1 hour. The chopped liver mixture can be assembled and refrigerated for up to 5 days. The matzoh balls can be refrigerated, separate from the broth, in an airtight container for up to 1 day. Reheat in the broth over low heat.


Yield: Makes 10 to 14 matzoh balls


1 1/2 cups plain matzoh meal, preferably Streit's (may substitute about 4 matzohs, finely ground in a food processor)
2 large eggs, lightly beaten
Leaves from 1/3 bunch flat-leaf parsley, finely chopped (1/4 cup)
3 tablespoons chicken schmaltz, liquefied (may substitute vegetable oil; see headnote)
Kosher salt
Freshly ground black pepper
1 cup water or club soda, or more as needed
1 medium onion, chopped (1 cup)
4 ounces fresh chicken livers, trimmed of sinew and excess fat, then rinsed
10 cups low-sodium chicken broth, preferably homemade (see related recipe)

Passover Chicken Broth


Combine the matzoh meal, eggs, parsley, 1 tablespoon of the schmaltz and salt and pepper to taste in a medium bowl; mix well, then add the water or club soda and stir to incorporate. The mixture should be like a soft, coarse dough. Add water as needed. Cover with plastic wrap and refrigerate for 1 hour.

Meanwhile, make the chopped liver: Melt a tablespoon of the schmaltz in a medium skillet over medium heat. Add the onion and cook for 6 to 8 minutes, until softened. Add the chicken livers and cook for 5 to 7 minutes, stirring occasionally, until the livers are cooked through. Transfer to the bowl of a food processor; let cool slightly, then pulse a few times to form a coarse mixture. Season lightly with salt and pepper.

Heat the chicken broth in a large pot over medium-high heat until it almost comes to a boil.

Heat the remaining tablespoon of schmaltz in a medium skillet over medium heat.

Roll about 2 tablespoons of the matzoh ball mixture in your hands to form a ball. Use a finger to poke a hole in the center; fill with about a teaspoon of the chopped liver mixture. Close the matzoh ball mixture around it, sealing the hole and re-forming a ball. When you have made about 6 to 8 of them, place them in the skillet and cook for a few minutes, until lightly browned on all sides, using a fork to gently turn them as needed.

Transfer to the barely bubbling broth and cook for about 12 minutes. Transfer to individual bowls and serve with the broth; or transfer to a container, cool to room temperature, then cover and refrigerate for up to 1 day.


Adapted from "The Foods of Israel Today," by Joan Nathan (Knopf, 2001).

Tested by Bonnie S. Benwick.

Nutritional Facts
Calories per matzoh ball (based on 14) : 250
% Daily Values*
Total Fat: 10g 15%
Saturated Fat: 3g 15%
Cholesterol: 120mg 40%
Sodium: 180mg 8%
Total Carbohydrates: 27g 9%
Dietary Fiber: 1g 4%
Sugar: 1g
Protein: 14g

Meatball and Yogurt Chowder

Deb Lindsey for The Washington Post; tableware from Crate and Barrel


Oh, dear. I wish this dish looked better. But what can you do? Greek-style yogurt stirred with tender meatballs might not blend in quite so smoothly. But it comes together easily -- in one pot! -- and tastes good. Promise.

Serve with warm pita bread.



15 ounces/420g canned no-salt-added chickpeas
5 cups water
1 medium onion
1/4 cup dried brown lentils
2 1/2 teaspoons kosher salt, or more to taste
1 pound lean ground beef (90-10 percent)
1/2 cup packed fresh dill fronds
10 ounces/280g fresh baby spinach
3 cups whole-milk plain yogurt, preferably Greek-style


Drain and rinse the chickpeas; place them in large saute pan along with the water. Bring to a boil over high heat. Meanwhile, finely chop the onion.

Once the water comes to a boil, add the lentils and 2 teaspoons of the salt. Reduce the heat to medium-high; cook, covered, for 10 minutes.

While the mixture cooks, combine the onion, the ground beef and the remaining 1/2 teaspoon of salt in a mixing bowl. Use all of the mixture to form about thirty 1 1/2-inch meatballs.

Uncover the saucepan and carefully add the meatballs, making sure they are just covered by the liquid. Cook uncovered for 15 minutes, turning them a few times to ensure even cooking.

Finely chop the dill.

Reduce the heat to medium-low. Add the dill, then add the spinach in two or three additions, allowing each addition to wilt a bit before stirring it in. Cook for about 3 minutes, then stir in the yogurt, being careful not to break up the meatballs. Cook just until warmed through. Taste, and add salt as needed.

Divide among individual bowls. Serve hot.


Adapted from "One-Pot Wonders," by Clifford A. Wright (Wiley and Sons, 2013).

Tested by Bonnie S. Benwick.

Nutritional Facts
Calories per serving (based on 5): 430
% Daily Values*
Total Fat: 17g 26%
Saturated Fat: 9g 45%
Cholesterol: 75mg 25%
Sodium: 1130mg 47%
Total Carbohydrates: 31g 10%
Dietary Fiber: 8g 32%
Sugar: 7g
Protein: 39g

Mango Chicken Salad With Mango Dressing

JUN 1, 2005

Mangoes are a perfect match with chicken. They can perk up a tired salad, go into barbecue sauces or top a club sandwich. Here, the mango is used two ways to make a salad that can be sold solely on taste but also has good looks and good nutritional value.

The great look comes from the combined colors of the ingredients and the way they are cut. The vegetables, fruit and chicken should be cut into thin strips about 2 inches long, resembling thin french fries.

The good-for-you trick here is the use of the mango in the dressing. Pureed fresh mango creates a dressing that requires far less oil than a traditional vinaigrette, and it's delicious.



1 medium or large cucumber, peeled, seeded and cut into 2-inch-long sticks
1 large red bell pepper, seeded and thinly sliced
1 large (12 ounces) mango, peeled and cut into 2-inch-long strips*
3 scallions, white and green parts, thinly sliced
1 1/2 pounds boneless, skinless chicken breasts, sliced or pounded into thin cutlets
Freshly ground black pepper
1 to 2 teaspoons olive oil, or as needed
1 to 2 large (12 ounces) mangoes, peeled, flesh cut away from the pit*
1 teaspoon honey
1/4 cup orange juice, or more as needed
2 tablespoons white wine vinegar
1 tablespoon olive oil
Freshly ground black pepper

To prepare mango


For the salad: In a bowl large enough to hold all the ingredients, combine the cucumber, bell pepper and mango strips with all but a tablespoon of the sliced scallion. Reserve the remaining scallions for a garnish. Set aside.

Season the chicken cutlets with salt and pepper to taste. In a large saute pan, preferably nonstick, over medium-high heat, heat just enough oil to coat the bottom. Add the chicken cutlets; it may be necessary to do this in two batches. Saute, turning once until the cutlets are cooked through and nicely browned. It should take about 3 to 4 minutes on each side, depending on the thickness of the cutlets.

Remove the cutlets from the pan and slice into strips similar in size to the vegetables, about 2 inches long. Add to the vegetable mixture. Set aside.

For the dressing: In a blender, combine the mango flesh, honey, orange juice, vinegar, oil and salt and pepper to taste. Blend until smooth. If the dressing is too thick, add more orange juice, one tablespoon at a time, until the dressing is the desired consistency. It should be thick but pourable.

To assemble, add the dressing to the chicken and vegetables. Toss to coat. Garnish with the reserved scallions and freshly ground black pepper, if desired. Serve immediately.

Rating *****[1]


Adapted from former Food section recipe editor Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Nutritional Facts
Calories per serving: 265
% Daily Values*
Total Fat: 6g 9%
Saturated Fat: 1g 5%
Cholesterol: 64mg 21%
Sodium: 218mg 9%
Total Carbohydrates: 26g 9%
Dietary Fiber: 3g 12%
Sugar: n/a
Protein: 27g

Wednesday, July 26, 2017

Strawberries and Cream Cookies

Julia Ewan


Shortbread dough is enlivened with a splash of cream and bits of dried strawberries. To prevent the cookies from spreading, work with chilled dough and do not press the dough flat before baking.

STORE: Wrap each cooled cookie in wax paper, then place in a jar or on a plate with a domed cover; cookies will be good for 4 to 5 days. Wrapped dough may be refrigerated for 2 to 3 days. To freeze the dough, wrap tightly in plastic wrap and seal in a heavy-duty resealable plastic food storage freezer bag for up to 2 months.


3/4 cup sugar (may substitute superfine sugar)
16 tablespoons (2 sticks) unsalted butter, at room temperature
2 cups flour, plus more for dusting
1 teaspoon vanilla extract
1 tablespoon heavy cream
1/4 teaspoon salt
1/2 cup finely chopped white chocolate
3/4 cup dried strawberries, finely chopped

Finely pulverize the sugar in a food processor, letting the machine run for about 10 seconds. (Skip this step if using superfine sugar.)

Combine the sugar and butter in the bowl of a stand mixer or a hand-held mixer; beat on low speed for several minutes, until fluffy. Add the flour, vanilla extract, cream and salt; mix well. Stop the motor and stir in the white chocolate and dried strawberries, mixing until evenly distributed. The dough should be firm (if not, add up to 2 tablespoons flour and incorporate well). Transfer to a lightly floured work surface; knead gently for about 1 minute, until it holds together and becomes firmer. Flatten the dough into a disk, wrap well with plastic wrap and refrigerate for at least 30 minutes and as long as 12 hours.

When ready to bake, preheat the oven to 325 degrees. Stack 2 baking sheets together and line the top sheet with parchment paper.

Gently roll out the dough to a thickness of about 1/2 inch; use a 2-inch round cookie cutter to cut out the cookies. Place at least 1 inch apart on the baking sheet; reduce the temperature to 300 degrees and bake for about 40 to 50 minutes, until lightly browned around the edges. Let cool on the sheet for 5 to 10 minutes, then transfer carefully to a wire rack to cool completely.

Adapted from "A Passion for Baking," by Marcy Goldman (Oxmoor House, 2007).

Tested by Maryann Haggerty and Bonnie S. Benwick.

Nutritional Facts
Calories per cookie (based on 36): 98
% Daily Values*
Total Fat: 5g 8%
Saturated Fat: 3g 15%
Cholesterol: 14mg 5%
Sodium: 18mg 1%
Total Carbohydrates: 12g 4%
Dietary Fiber: 0g 0%
Sugar: n/a
Protein: 1g

Strawberry Barley Scones

MAY 5, 2010

Barley has very little gluten, which means it needs another agent -- all-purpose flour, in this case -- to bind it. The barley flour and bits of butter ensure the tenderness of this crumbly scone, while the jam caramelizes at the edges.


8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces, plus more for greasing the baking sheet
1 cup plus 2 tablespoons barley flour, plus more for the work surface
1 cup flour
1/4 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons kosher salt
1/2 cup regular or low-fat buttermilk
1 large egg
1/2 cup strawberry jam or marmalade
1 tablespoon unsalted butter, melted
1 tablespoon granulated sugar

For the scones: Preheat the oven to 350 degrees. Use a little butter to grease a rimmed baking sheet.

Sift the flours, brown sugar, baking powder, baking soda and salt into a mixing bowl, pouring into the bowl any grains that may remain in the sifter. Add the butter, then use your hands or a pastry knife to break the butter into pieces the size of grains of rice. The quicker you work, the more solid the butter will remain, which is important.

Whisk together the buttermilk and egg in a small bowl, then pour it into the flour mixture and stir until barely combined.

Liberally flour a work surface. Transfer the dough to the surface and dust the top of it and your hands with additional flour, folding the dough a few times so it is not sticky.

Divide the dough in half. Flour your hands and pat each piece into a disk 7 inches across and about 3/4-inch thick. Use the pastry scraper to loosen the disks from the work surface.

To assemble: Spread 1 disk of dough with the strawberry jam or marmalade. Place the remaining disk on top, pressing down gently so the dough settles into the jam. Brush the top of the second disk with the melted butter, then sprinkle it with the sugar.

Use a sharp knife to cut the double-decker disk into 8 equal wedges. Carefully transfer them to the baking sheet, spaced a few inches apart. Bake on the middle rack for 22 to 26 minutes, rotating the sheet halfway through. The scones are ready when their tops are golden brown and some of the jam or marmalade has bubbled over onto the baking sheet.

Use a metal spatula to transfer the scones to a wire rack to cool slightly (and to keep them from sticking to the sheet as they cool).

Serve warm.

Adapted from "Good to the Grain," by Kim Boyce with Amy Scattergood (Stewart, Tabori and Chang, 2010).

Tested by Samuel Fromartz.

Nutritional Facts
Calories per scone (using low-fat buttermilk): 330
% Daily Values*
Total Fat: 14g 22%
Saturated Fat: 9g 45%
Cholesterol: 60mg 20%
Sodium: 600mg 25%
Total Carbohydrates: 47g 16%
Dietary Fiber: 3g 12%
Sugar: 17g
Protein: 5g

Strawberry Bread

Deb Lindsey for The Washington Post

JUN 18, 2014

Ripe, local strawberries are just right for this moist quick bread.

Serve with cream cheese.

MAKE AHEAD: The bread can be stored at room temperature for up to 4 days, or frozen for up to 3 months.

Tested size: 8 servings; makes one 7 1/2-to-8-inch loaf

1 cup all-purpose flour
1/2 cup whole-wheat flour, preferably pastry flour
3/4 cup sugar
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
2 large eggs, lightly beaten
2/3 cup vegetable oil
1 1/4 cups hulled, mashed strawberries

Preheat the oven to 350 degrees. Grease a 7 1/2- or 8-by-4-inch glass loaf pan with cooking oil spray, then line with enough parchment paper so that the short sides have an overhang (which will help you lift out the baked bread).

Whisk together the flours, sugar, salt, cinnamon and baking soda in a mixing bowl.

Add the eggs and oil, then the mashed strawberries (and their juices), stirring to form a batter that turns a raspberry pink, with visible chunks of strawberries. Transfer to the loaf pan, spreading the batter evenly and into the edges. Bake for about 75 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 5 minutes, then lift out using the parchment paper, transfer to a wire rack to cool before serving.

Rating *****[2]

Adapted from a recipe on the Spiral Path Farm Web site.

Tested by Bonnie S. Benwick.

Nutritional Facts
Calories per serving: 350
% Daily Values*
Total Fat: 20g 31%
Saturated Fat: 3g 15%
Cholesterol: 45mg 15%
Sodium: 220mg 9%
Total Carbohydrates: 39g 13%
Dietary Fiber: 2g 8%
Sugar: 20g
Protein: 4g

Strawberry-Rhubarb-Glazed Chicken Thighs

Michael Temchine for The Washington Post

NOURISH MAY 13, 2009

This is my riff on sweet-and-sour chicken. I've cleared away the goop to get a dish that tastes great, with a fun mingling of flavors.

Gone is the canned pineapple, replaced with grilled pineapple slices. Out went the breading and frying; skinless chicken thighs are grilled instead. The fruity tang comes from a homemade glaze that is applied to both the fruit and the chicken. I've added some blanched and quickly charred scallions.

The dish requires a few steps, but I bet you'll like the results.

If you happen to have strawberry-rhubarb jam, you can substitute 3/4 cup of it for the strawberries, rhubarb, water and sugar. Just combine the jam with the onion and mustard seeds and cook for about 25 minutes, until the onions are soft.

I'd be up for trying to make over a favorite a dish of yours. Send an e-mail with NOURISH MAKEOVER in the subject field to



1 stalk rhubarb (about 2 ounces), cut into 1/4- to 1/2-inch dice to yield 1/2 cup
4 to 6 large strawberries, hulled and cut into 1/4- to 1/2-inch dice to yield 1/2 cup
1 small onion, cut into small dice (1/2 cup)
1 cup sugar
2 teaspoons mustard seed
1/4 teaspoon salt
1 cup water
2 tablespoons apple cider vinegar
8 scallions (root ends trimmed off), remaining white and light-green parts about 6 inches long
1/8 to 1/4 teaspoon salt
3/4 pound peeled and cored pineapple, cut into four 1/4- to 1/2-inch slices
8 (32 ounces) bone-in skinless chicken thighs
Freshly ground black pepper


For the glaze: Combine the rhubarb, strawberries, onion, sugar, mustard seeds, salt and water in a small saucepan over medium to medium-high heat. Stir to mix well until bubbles form at the edges. Cook for 45 minutes, stirring occasionally and making sure the mixture does not boil over, until it has reduced by half; the vegetables should be quite soft.

Carefully transfer to a blender. Remove the center portion of the lid to let steam escape, then place a dish towel over the lid. Puree until smooth, then add the vinegar and pulse to combine. Divide the glaze evenly between 2 small bowls.

For the chicken and pineapple: Prepare the grill for direct and indirect heat. If using a gas grill, preheat to medium (350 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them on one side of the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 6 or 7 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

While the grill is preheating, bring a shallow pan of lightly salted water to a boil over medium-high heat. Add the scallions and cook for 2 minutes (for thin scallions) to 4 minutes (thick), then use tongs to transfer them to a plate. They should be tender and bright green.

Lightly salt the pineapple slices and chicken thighs; season the chicken with pepper to taste. Place them on the grill over direct heat; close the lid. When the pineapple has good grill marks on one side (5 to 6 minutes), turn the pieces and move to the indirect-heat side of the grill.

Use one bowl of the glaze to brush the pineapple. Grill (with the lid closed) for 5 to 6 minutes. At the same time, turn over the chicken thighs once they have grill marks (10 to 13 minutes), allowing the second side to get color and grill marks (10 to 12 minutes). Then transfer to the indirect-heat side of the grill and brush with the glaze in the second bowl.

As the pineapple and chicken thighs are done, transfer them to a platter; use the space on the grill rack to grill the par-cooked scallions close to the indirect-heat side of the grill just for a few minutes, until they are slightly charred.

To serve, cut each slice of grilled pineapple vertically in half, placing a half-slice on each plate. Top with 2 grilled chicken thighs, 2 grilled scallions and a second pineapple half.


From columnist Stephanie S. Sedgwick.

Tested by Stephanie S. Sedgwick.

Nutritional Facts
Calories per serving: 386
% Daily Values*
Total Fat: 8g 12%
Saturated Fat: 2g 10%
Cholesterol: 165mg 55%
Sodium: 266mg 11%
Total Carbohydrates: 37g 12%
Dietary Fiber: 2g 8%
Sugar: 28g
Protein: 41g

Stir-Fried Chicken With Red Onion and Basil

MAY 19, 2004

"Serve hot": Those words often appear at the end of recipes.

But some dishes benefit from a few moments off the heat. It allows the ingredients to meld with one another.

This is one of those dishes. Taste the difference for yourself.



1 cup tightly packed holy basil, Asian basil or Italian basil leaves
3 tablespoons vegetable oil
1 tablespoon coarsely chopped garlic
1 large red onion, cut into 1-inch chunks or wide half-moons
3/4 pound boneless, skinless chicken, cut into bite-size pieces
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons water
2 teaspoons sugar
2 tablespoons coarsely chopped fresh green chili peppers, such as Thai, serrano or jalapeno (optional)


Cut the basil into chiffonade (very thin slices) or tear it into pieces. Set aside.

In a wok or large, deep skillet over medium-high heat, heat the oil. Add the garlic and onion and toss to coat. Add the chicken and stir-fry until golden on all sides but not cooked through, about 5 minutes.

Add the fish sauce, soy sauce, water and sugar and cook, uncovered, tossing now and then, just until the chicken is cooked through and a thin, smooth sauce forms, 2 to 3 minutes. Add the chili peppers, if using, and basil and toss well. Remove from the heat; set aside for 5 to 10 minutes to allow the flavors to mingle. Serve warm, not hot.


Adapted from "Quick & Easy Thai" by Nancie McDermott (Chronicle, 2004).

Tested by Renee Schettler.

Nutritional Facts
Calories per serving (based on 4): 183
% Daily Values*
Total Fat: 11g 17%
Saturated Fat: 1g 5%
Cholesterol: 32mg 11%
Sodium: 883mg 37%
Total Carbohydrates: 7g 2%
Dietary Fiber: 1g 4%
Sugar: n/a
Protein: 14g

Tuesday, July 25, 2017

No-Bake Chocolate Oat Cookies

Deb Lindsey for The Washington Post


More confection than cookie, these make an easy addition to a holiday tray assortment.

Make Ahead: The cookies can be stored in an airtight container at room temperature for up to 2 weeks or frozen for several months.


1/2 cup sliced raw almonds
6 ounces high-quality bittersweet chocolate (preferably at least 60 percent cacao), chopped
1/2 cup sugar
1 teaspoon instant espresso powder
6 tablespoons unsalted butter
1/2 cup whole milk
2/3 cup almond butter
1 teaspoon almond extract
3 cups old-fashioned rolled oats (do not use quick-cooking or instant oats)
1/2 cup unsweetened dried cherries, chopped
2 tablespoons fleur de sel or other flaked sea salt
1/4 cup unsweetened cocoa powder

Line a baking sheet with parchment or wax paper.

Toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until they are lightly browned and smell toasty, 2 to 3 minutes, being careful not to let them burn. Cool completely.

Combine the chocolate, sugar, instant espresso powder, butter and milk in a large saucepan over medium heat; cook for a few minutes, stirring, until the mixture is melted and smooth.

Stir in the almond butter and almond extract until well incorporated, then add the oats. Cook and stir for 3 to 5 minutes so the oats become slightly softened, then remove from the heat.

Stir in the cherries and toasted, cooled almonds. Allow to cool slightly, then scoop out 36 rounded tablespoons of the mixture, dropping them onto the baking sheet. Sprinkle with the fleur de sel or other sea salt, then sift the cocoa powder over the tops.

Transfer the sheet to the refrigerator; chill for at least 1 hour or until the cookies are firm.

From Food editor Joe Yonan, from his "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011).

Tested by Bonnie S. Benwick.

Nutritional Facts
Calories per cookie: 120
% Daily Values*
Total Fat: 8g 12%
Saturated Fat: 3g 15%
Cholesterol: 5mg 2%
Sodium: 260mg 11%
Total Carbohydrates: 13g 4%
Dietary Fiber: 2g 8%
Sugar: 6g
Protein: 2g

No-Bake Hemp Brownie Bites

Deb Lindsey for The Washington Post


This no-bake recipe requires six ingredients and is quick and easy to whip together. It is extremely heart-healthy and brimming with superfood benefits. These hemp balls contain omega-3 and omega-6 essential fatty acids, antioxidants, protein, fiber, iron, zinc, potassium, magnesium and more. The balls are raw, vegan and gluten-free. They can be served as a dessert or can be eaten any time of day as an on-the-go breakfast or snack. Their rich chocolate flavor resembles that of a moist brownie. Each ball is rolled in hemp seed for additional benefits.

Make Ahead: The balls can be refrigerated or frozen in an airtight container for several months. For best flavor, chill for 1 to 2 hours before serving.

Where to Buy: Raw, shelled hemp seeds and cacao powder can be found at organic grocery stores such as Whole Foods.

Tested size: 15-18 servings; makes 15 to 18 balls

2 1/2 ounces raw, shelled hemp seeds (about 1/2 cup plus 2 tablespoons; see headnote)
1/2 cup raw, unsalted walnut pieces
1/2 cup raw cacao powder (see headnote)
1/4 teaspoon fine sea salt
24 pitted dates, coarsely chopped
1 teaspoon vanilla extract

Reserve 2 tablespoons of the hemp seeds in a small bowl.

Combine the remaining hemp seeds, walnuts, cacao powder and salt in mini food processor; pulse for 10 seconds to create a fairly finely ground mixture.

Add half the dates and all of the vanilla extract; grind/puree for about 15 seconds, then add the remaining dates and grind/puree for 15 seconds or until fairly smooth. Transfer to a mixing bowl; use your clean hands to form 15 to 18 balls.

Roll each ball in the reserved hemp seeds so it's half covered, arranging the balls in a container as you work. They can be served right away but are best when refrigerated for 1 to 2 hours before serving.

Rating *****[20]

From Elaine Gordon, a master of public health professional and a master certified health education specialist, is creator of the healthy recipe site

Tested by Kendra Nichols.

Nutritional Facts
Calories per ball (based on 18): 150
% Daily Values*
Total Fat: 4g 6%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 30mg 1%
Total Carbohydrates: 27g 9%
Dietary Fiber: 4g 16%
Sugar: 21g
Protein: 3g

No-Knead Pizza Dough

Michael Temchine for The Washington Post


This simple technique by Jim Lahey of Co. pizza restaurant and Sullivan Street Bakery in New York is based on his famous no-knead bread. It makes for a very sticky, loose dough that seems as if it won't be easy to work with, but it's very forgiving and performs well with the broiler method featured in the related pizza recipes.

Make Ahead: After the dough rests, it can be refrigerated or frozen. Let it come to room temperature before dividing it into balls and letting it rise, then baking. Or the balls can be transferred to individual freezer-safe plastic food storage bags along with a drizzle of olive oil; refrigerate for several days or freeze for several months. Defrost at room temperature and let it rise before baking.


3 cups bread flour, plus more as needed and for the work surface
1/4 teaspoon instant (dry) yeast, such as SAF brand
1 1/2 teaspoons salt
1 1/2 cups water

Broiled Mushroom Pizza With Speck
Broiled Tomato-Salami Pizza

Combine the flour, yeast and salt in a large bowl. Add the water and stir until blended. The dough will be very sticky. Cover the bowl with plastic wrap and let it rest for 12 to 24 hours in a warm spot (about 70 degrees).

Lightly flour a work surface. Place the dough on it; sprinkle the top of the dough with flour. Fold the dough over on itself once or twice, using a dough scraper if necessary and sprinkling with more flour if needed, then cover the dough loosely with plastic wrap and let it rest for 15 minutes.

Divide the dough into 6 equal pieces (about 4 ounces each). Shape each one into a ball, again sprinkling with flour as needed. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let them rise for 2 hours before stretching or tossing into shape, topping and baking.

Adapted from a recipe by baker Jim Lahey.

Tested by Joe Yonan.

Nutritional Facts
Calories per serving: 200
% Daily Values*
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 581mg 24%
Total Carbohydrates: 44g 15%
Dietary Fiber: 1g 4%
Sugar: 1g
Protein: 6g

Nothing Plain About It Bulgarian Yogurt

Linda Davidson/The Washington Post

AUG 6, 2014

You will need an insulated container or yogurt maker to incubate the cultured milk; the directions below include information for each. You can use a cooler or a Thermos, or you can buy a yogurt maker online at retailers such as Amazon or Cultures for Health. You also need a properly calibrated thermometer for the accurate measurement of milk temperatures, and enough glass jars or containers to hold 1 quart of yogurt total.

Whole, low-fat or nonfat milk may be used in this recipe, but don’t use alternative milks, such as soy or almond, which require a different technique.

First make sure to clean all equipment with dish soap and hot water. You do not need to sterilize the equipment. Make sure to heat your jars and/or choice of incubator before placing the cultured milk in them.

Make Ahead: The cultured milk needs to sit at room temperature for at least 5 hours and up to 24 hours. The finished yogurt needs to sit at room temperature for 2 hours, then in the refrigerator for at least 6 hours and up to 1 month.

Where to Buy: This creamy, somewhat tart European-style yogurt calls for a Bulgarian heirloom starter, available at Cultures for Health ( for $12.99 for two freeze-dried packets; each one makes 1 quart of yogurt. The resulting yogurt can then be reused indefinitely as a starter for future batches. (Alternatively, you can use a commercial yogurt from the grocery store. Just make sure it contains live active cultures.)

Tested size: 4-8 servings; makes 1 quart

1 quart whole, low-fat or nonfat milk (see headnote)
1 packet (0.04 ounces) Bulgarian yogurt starter (may substitute 1 tablespoon room-temperature cultured yogurt (see headnote)

Fill a sink or a container large enough to hold a saucepan with a few inches of ice water.

Pour the milk into a medium saucepan with a thermometer clipped to the side, positioning its top away from the hot metal. Gradually heat the milk over medium heat to 180 degrees, stirring occasionally with a wooden or metal spoon. Keep the milk at a steady 180 degrees for 15 minutes, stirring frequently and adjusting the heat as needed, to evaporate some of the milk's liquid. You'll notice light bubbling and a small decrease in the level of milk.

Transfer the saucepan to the ice-water bath (with the thermometer still attached), making sure the water doesn’t spill over the sides of the saucepan. Stir the milk occasionally as it cools. Once the milk temperature drops to 120 degrees, transfer the saucepan to the counter to cool further.

Once the milk reaches 115 degrees, transfer 1 cup of it into a small bowl, along with the starter; whisk thoroughly until well incorporated. Immediately return the cultured milk mixture to the remaining warm milk in the saucepan, whisking so the cultures are distributed evenly.

For a yogurt maker: Follow the manufacturer’s directions for incubating the cultured milk.

For a Thermos: Warm the inside of the Thermos with hot water, then let it drip dry. Transfer the warm cultured milk to a pitcher or large liquid measuring cup with a spout. Pour the milk into the Thermos, then seal the container and place it in a warm spot. Let it sit at room temperature, undisturbed, for at least 5 hours. At that point, check to see whether the mixture has set to form yogurt. If not, reseal the container and let it sit at room temperature, undisturbed, for up to 12 hours, checking every hour. For yogurt that is more tart, leave the milk in the Thermos longer, up to 24 hours.

Transfer the yogurt to whatever jars you're using. Seal them and let them stand at room temperature for 2 hours. Then transfer the the jars to the refrigerator to rest for at least 6 hours before serving.

For an insulated cooler: Fill it with a few inches of water heated to between 110 and 115 degrees; add warm or cool water to reach the desired temperature.

Transfer the warm cultured milk to a pitcher or large liquid measuring cup with a spout. Pour the milk into the jar(s), then seal them and place in the warm water. Close/cover the cooler; let it sit, undisturbed, in a warm spot for at least 5 hours. At that point, check to see whether the mixture has set to form yogurt. If not, reseal the container and let it sit at room temperature, undisturbed, for up to 12 hours, checking every hour. For yogurt that is more tart, leave the milk in the cooler longer, up to 24 hours.

Transfer the jars of yogurt to the counter; let them sit at room temperature for 2 hours. Then refrigerate them for at least 6 hours before serving.

Adapted from recipes by Sandor Ellix Katz, author of “The Art of Fermentation," (Chelsea Green Publishing, 2012), and Cultures for Health.

Tested by Tim Carman.

Nutritional Facts
Calories per serving (based on 8, using whole milk): 70
% Daily Values*
Total Fat: 4g 6%
Saturated Fat: 3g 15%
Cholesterol: 10mg 3%
Sodium: 50mg 2%
Total Carbohydrates: 6g 2%
Dietary Fiber: 0g 0%
Sugar: 6g
Protein: 4g

Nancy's Cinnamon Swirl Coffee Cake


This cake fills the house with the warm smell of cinnamon when it bakes. It can be made in two 9-inch square pans as well. Be sure to use a plain cake mix that does not contain pudding.

Make Ahead: Cover with aluminum foil and store at room temperature for up to 4 days or refrigerate for up to 1 week. Freeze in the pan(s), covered with aluminum foil, for up to 3 months. Defrost at room temperature overnight before serving.

SERVINGS: 16 - 20

1 package (18.5 ounces) plain butter recipe golden cake mix
1 cup sour cream
3/4 cup vegetable oil
1/4 cup sugar
4 large eggs
1 tablespoon vanilla extract
1/2 cup packed light brown sugar
1/4 cup finely chopped pecans (optional)
1 tablespoon ground cinnamon
1 cup sifted confectioners' sugar
1 or 2 tablespoons whole or low-fat milk

For the cake: Position an oven rack in the middle of the oven; preheat to 325 degrees. Lightly grease a 9-by-13-inch metal cake pan with nonstick cooking oil spray, then dust lightly with flour, shaking out any excess flour.

Combine the cake mix, sour cream, oil, sugar, eggs, and vanilla extract in the bowl of stand mixer or hand-held electric mixer; beat on low speed for 30 seconds, then stop to scrape down the sides of the bowl. Increase the speed to medium; beat for about 2 minutes, until the mixture lightens and is smooth. Scrape down the sides of the bowl as needed. Pour half of the cake batter into the prepared pan, smoothing the top with a spatula.

For the topping: Combine the brown sugar, pecans, if using, and cinnamon in a small bowl. Sprinkle half of the topping evenly over the batter in the cake pan, then pour the remaining cake batter on the topping to create a final layer. Sprinkle the remaining topping on the second layer of batter. Bake for 40 to 45 minutes, until golden brown and the top springs back when lightly pressed with a finger. Transfer the cake pan to a wire rack; let sit for 20 minutes, or until barely warm.

For the glaze: Whisk together the confectioners' sugar and milk as needed in a liquid measuring cup, creating a thick, smooth glaze. Drizzle over the cooled cake. Let it set for a few minutes before serving.

Adapted from "The Cake Mix Doctor Returns!," by Anne Byrn (Workman Publishing, 2009).

Tested by Stephen Lowman.

Nutritional Facts
Calories per serving (using whole milk; based on 20): 255
% Daily Values*
Total Fat: 15g 23%
Saturated Fat: 3g 15%
Cholesterol: 48mg 16%
Sodium: 193mg 8%
Total Carbohydrates: 29g 10%
Dietary Fiber: 0g 0%
Sugar: 19g
Protein: 3g

Monday, July 24, 2017

Lamb Chili

Deb Lindsey for The Washington Post

SOURCED APR 13, 2011

Here, lentils provide extra body and protein, pine nuts a bit of crunch, raisins a touch of sweetness and coconut milk a hint of richness. Kashmiri chili powder, often used in tandoori preparations and available at Indian markets, is made from dried chili peppers grown in India’s Kashmir region. The fiery, vibrant red powder has a fruity quality that sets it apart; it makes a nice addition to any spice cabinet.

Make Ahead: The flavor deepens and improves when the chili is made a day or two ahead of time. The chili can be frozen for up to 3 months.



1 cup yellow split peas or lentils, picked over to remove any foreign bits
1 tablespoon plus 1 teaspoon salt
3 tablespoons canola or vegetable oil
2 pounds ground lamb
2 tablespoons curry powder
2 teaspoons Kashmiri mirch powder, or to taste (may substitute red chili powder); see headnote
1/4 teaspoon freshly ground black pepper
Two-inch piece peeled ginger root, grated
1/3 cup pine nuts
1/3 cup golden raisins
13 1/2 ounces/378ml (1 can) regular or low-fat coconut milk
3 cups low-sodium chicken broth
6 ounces/168g (1 can) tomato paste
4 scallions, white and light-green parts, chopped
1/4 cup packed mint leaves, chopped
1/4 cup packed cilantro leaves, chopped
1 cup plain regular or low-fat yogurt, for garnish (optional)


Cook the lentils in 2 quarts of boiling salted water (with 1 teaspoon salt) until softened but still slightly al dente; that should take about 40 minutes. Drain, then rinse with cool water.

Heat 2 tablespoons of the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Add the ground lamb and cook, stirring to break up the meat, until no traces of pink appear and the fat is rendered. Transfer the meat to a colander to drain; wipe out the pot and return it to the stove.

Heat the remaining tablespoon of the oil in the same pot over medium heat until the oil shimmers. Stir in the curry and Kashmiri powders, the tablespoon of salt, the 1/4 teaspoon of black pepper and the ginger, letting the ingredients "bloom" for several seconds.

Return the cooked lamb to the pot, along with the cooked lentils, pine nuts, raisins, coconut milk, broth and tomato paste, stirring until the tomato paste is completely incorporated. Increase the heat to medium-high; once the mixture begins to bubble at the edges, cover and reduce the heat to medium. Cook for 1 hour, stirring occasionally.

To serve, combine the scallions, mint and cilantro in a small bowl. Ladle the chili into individual soup plates. Garnish with a dollop of yogurt, if desired, and a generous sprinkling of the herb mixture.

Rating *****[1]


From Sourced columnist David Hagedorn.

Tested by David Hagedorn.

Nutritional Facts
Calories per serving (using low-fat yogurt): 560
% Daily Values*
Total Fat: 39g 60%
Saturated Fat: 15g 75%
Cholesterol: 85mg 28%
Sodium: 1280mg 53%
Total Carbohydrates: 29g 10%
Dietary Fiber: 9g 36%
Sugar: 9g
Protein: 28g

Lamb Picadillo Tacos

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

JUL 10, 2013

The recipe for the boldly flavored meat filling in these tacos, with a couple of minor adjustments, comes from Pati Jinich's cookbook, "Pati's Mexican Table."

Ranchero sauce has the consistency of an enchilada sauce and the seasoning of a spicy salsa. You can substitute a pureed version of your favorite salsa or just omit this ingredient from the recipe.

Make Ahead: The meat filling can be refrigerated up to 2 days in advance; reheat before serving.



3 tablespoons extra-virgin olive oil
1/4 cup chopped white or yellow onion
1 clove garlic, chopped
1 pound ground lamb
3/4 teaspoon kosher salt
28 ounces canned crushed tomatoes, preferably San Marzano, with their juices
2 cups homemade or no-salt-added chicken broth (may substitute water)
1 tablespoon ranchero sauce (see headnote; optional)
1/2 teaspoon ground cinnamon
Pinch ground cloves
Pinch ground cumin
1/4 cup slivered almonds, lightly toasted (see NOTE)
1/4 cup raisins
1/4 cup manzanilla olives, pitted and coarsely chopped
Twelve 6-inch flour tortillas, preferably freshly made
Flesh of 2 ripe avocados, thinly sliced, for garnish
1 small head iceberg lettuce, shredded, for garnish
1 cup crumbled queso fresco or other crumbled white cheese, for garnish


Heat the oil in a large saute pan over medium-high heat. Once the oil shimmers, add the onion and stir to coat. Cook for 3 or 4 minutes, until softened, then add the garlic and cook for 1 minute.

Stir in the lamb and salt; cook until the meat has lost its raw look and is lightly browned, about 8 minutes. Add the tomatoes and their juices; once the mixture starts to bubble, reduce the heat to medium and cook for about 5 minutes so the mixture thickens.

Stir in the broth, the ranchero sauce or salsa, if using, the cinnamon, cloves and cumin; cook for 15 minutes, stirring a few times, then add the almonds, raisins and olives, stirring to incorporate. Cook for 5 minutes; the lamb picadillo should be thick and not runny. Remove from the heat.

Heat the tortillas by stacking them between pieces of paper towel and microwaving on LOW for 5-second increments until they are quite warm. Divide the picadillo among the tortillas. Fold over and top with avocado slices, lettuce and cheese. Serve warm.

NOTE: Toast the almonds in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are lightly browned and begin to smell toasty. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.


Adapted by Washington Post Express features editor Jennifer Barger.

Nutritional Facts
Calories per serving: 550
% Daily Values*
Total Fat: 33g 51%
Saturated Fat: 10g 50%
Cholesterol: 65mg 22%
Sodium: 780mg 32%
Total Carbohydrates: 43g 14%
Dietary Fiber: 5g 20%
Sugar: 10g
Protein: 21g

Lamb Puttanesca

Deb Lindsey for The Washington Post

SOURCED APR 13, 2011

Craig Rogers raises beautiful Katahdin and Texel sheep at Border Springs Farm in Patrick County, Va., with the Blue Ridge Mountains as a backdrop. There he likes to serve visitors one of his specialties, lamb puttanesca sauce (with penne pasta). He tops the sauce with fresh goat cheese made by his neighbors, but it doesn’t really need it.

Make Ahead: The sauce improves by mellowing for a day or two and can be frozen for up to 3 months.



2 lamb necks (about 3 1/2 pounds) or 4 lamb shanks (yields about 3 1/2 cups pulled meat)
Freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, cut into small dice (2 cups)
3 medium carrots, trimmed and cut into 1/2-inch cubes (1 cup)
6 large cloves garlic
1 teaspoon crushed red pepper flakes
2 tablespoons anchovy paste (may substitute 5 anchovy fillets, drained and coarsely chopped)
3/4 cup pitted black Kalamata or cured olives, coarsely chopped
Leaves from 3 large sprigs marjoram or oregano
1 cup dry red wine, such as pinot noir
2 cups low-sodium beef broth
One 28-ounce/784g can whole tomatoes and juice, crushed
Chopped parsley, for garnish


Season the lamb necks or shanks generously with salt and pepper.

Heat the oil in a large Dutch oven over medium-high heat until the oil shimmers. Add the necks or shanks and sear on all sides for a couple of minutes until golden brown. Transfer them to a plate.

Add the onions, carrots, garlic and crushed red pepper flakes to the pot. Reduce the heat to medium and cook for about 6 minutes, stirring a few times, until the onion starts to brown, then add the anchovy paste, olives, marjoram or oregano and the red wine. Cook for 5 to 7 minutes, so most of the wine evaporates, then stir in the broth and tomatoes.

Return the necks or shanks and any accumulated juices to the pot, nestling the lamb in the sauce. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium, cover and cook for 2 to 2 1/2 hours, until the meat comes off the bone easily. (Turn the necks or shanks over after an hour.) Remove from the heat. Transfer the lamb to a large bowl to cool.

Once the necks or shanks are cool enough to handle, pull the meat from the bones, discarding any fat. Separate the meat into bite-size pieces and return it to the sauce. Adjust the seasoning as needed.

Serve over pasta, such as penne, and garnish with chopped parsley.


Adapted from Rogers's recipe, by Sourced columnist David Hagedorn.

Tested by David Hagedorn.

Nutritional Facts
Calories per serving: 260
% Daily Values*
Total Fat: 14g 22%
Saturated Fat: 4g 20%
Cholesterol: 70mg 23%
Sodium: 850mg 35%
Total Carbohydrates: 9g 3%
Dietary Fiber: 1g 4%
Sugar: 4g
Protein: 19g

Lamb, Leek and Potato Soup

Tracy A. Woodward/The Washington Post; serving pieces from Crate and Barrel


I’ve lost my taste for fatty cuts of lamb, which are out of step with how I cook and eat today. Luckily, it’s easy to buy lean portions of boneless leg of lamb that can be cut into strips for stir-frying or grilling, cubed for kebabs or diced for a soup. The last is what I’ve done here.

Leeks and potatoes are the main ingredients, with a parsnip thrown in for sweetness and cumin for a little background flavor. Pearl barley brings substance and a slight thickening to the broth.

Make Ahead: The soup can be made a day in advance.

SERVINGS: 8 - 10


1 tablespoon olive oil
1 pound boneless leg of lamb, trimmed of all fat, cut into 1/2-inch dice
1 1/4 pounds leeks (see NOTE)
1 1/2 teaspoons ground cumin, or to taste
Freshly ground black pepper
4 cups low-sodium or homemade chicken broth
2 cups water
1/4 cup pearl barley (see headnote)
1/2 pound all-purpose potatoes, peeled and cut into 1/4-inch dice
1 large parsnip, peeled and woody core removed, the remaining flesh cut into 1/4-inch dice
1 or 2 tablespoons chopped fresh parsley (optional)


Heat the oil over medium-high heat in a 4-quart soup pot. Add the lamb in batches, taking care not to crowd the pieces. Sear for a few minutes, stirring a few times, until the lamb loses its raw look. Use a slotted spoon to transfer to a clean plate or bowl. Repeat to sear all of the lamb.

Add the leeks and salt (to taste) to the pot; reduce the heat to medium. Cook for 4 to 5 minutes, stirring occasionally, until the leeks are soft. Add the cumin and pepper to taste; cook for 1 minute. Add the broth, water, barley and cooked lamb; cover and bring to a boil, then reduce the heat to medium or as needed to maintain a low boil. Cook for about 1 hour, until the barley is tender.

Add the potatoes and parsnip; cook covered for 15 to 20 minutes, maintaining a slow boil, until the vegetables are tender. Taste, and adjust the seasoning as needed.

Divide among individual bowls. Garnish with chopped parsley, if desired.

NOTE: To clean the leeks thoroughly, first trim away the dark green parts and root end. Cut the leeks lengthwise in half and rinse in cold water. Cut the leeks crosswise into thin slices and submerge in a large bowl of cold water to soak for 20 minutes. Use a strainer to remove the leeks from the water; pat dry.


From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Nutritional Facts
Calories per serving (based on 10): 180
% Daily Values*
Total Fat: 7g 11%
Saturated Fat: 3g 15%
Cholesterol: 30mg 10%
Sodium: 105mg 4%
Total Carbohydrates: 18g 6%
Dietary Fiber: 3g 12%
Sugar: 3g
Protein: 13g

Jockey Club Senegalese Soup


This warm soup, thickened with potatoes, is served at the Jockey Club in Washington's Fairfax Hotel, where it is poured over a mound of fruity chicken salad in a bowl.

Make Ahead: The chicken for the salad can be cooked and refrigerated 2 days in advance. For best flavor, the soup needs to cool for 3 hours or preferably up to overnight.

SERVINGS: 8 - 10


About 1 pound boneless, skinless chicken breast halves
2 teaspoons extra-virgin olive oil
Kosher salt for the chicken, plus 3/4 teaspoon for the broth mixture
Freshly ground black pepper
2 tablespoons unsalted butter
1 large white onion, finely chopped (1 1/4 to 1 1/2 cups)
3 small Granny Smith apples, peeled, cored and cut into thin slices
1 russet potato, peeled, cut lengthwise into quarters and then into thin slices
1 tablespoon plus 1 teaspoon curry powder
1 1/4 teaspoons ground turmeric
8 cups (2 quarts) homemade or store-bought low-sodium chicken broth
1/3 cup heavy cream
Freshly squeezed juice from 1/2 lemon (2 teaspoons), or more to taste
1/2 cup best-quality store-bought mayonnaise (do not use nonfat)
1/4 cup golden raisins, finely chopped
3 tablespoons finely chopped flat-leaf parsley


Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a rimmed baking sheet with aluminum foil

Brush both sides of the chicken breast halves with the oil; season with salt and pepper to taste. Broil for about 6 minutes on each side, until golden brown and cooked through. Let cool; cut into small dice. Cover and refrigerate.

Melt the butter in a large, heavy soup pot or Dutch oven over medium-low heat. Add the onion, apples and potato; cook for about 15 minutes, stirring occasionally, until softened. Stir in 1 tablespoon of the curry powder and 1 teaspoon of the turmeric and cook for 1 minute, then add the broth, 3/4 teaspoon salt and pepper to taste. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low (as needed), partially cover and cook for 25 to 30 minutes, so that all of the vegetables are quite tender. Let stand for at least 5 minutes.

Working in batches, puree the mixture in a blender or food processor to form a smooth soup. (Remove the center knob from the blender lid to allow steam to escape. Place a dish towel over the lid to prevent splashes.) Transfer to a large bowl and cool to room temperature, then refrigerate to allow the flavors to marry, for at least 3 hours or up to overnight.

When ready to serve, transfer the soup to a large, clean saucepan and heat through over medium heat. When it starts to bubble at the edges, stir in the heavy cream and lemon juice, then remove from the heat.

Taste for seasoning; adjust with salt, pepper and/or lemon juice as desired.

Whisk together the mayonnaise, the remaining teaspoon of curry powder, the remaining 1/4 teaspoon of ground turmeric and the raisins in a bowl; season with salt and pepper to taste. Fold in the diced chicken to form a salad.

Place a spoonful of the chicken salad in the base of each wide, shallow bowl. Ladle the warm soup over the top. Sprinkle with a little parsley and serve.


From "Mr. Sunday's Soups," by Lorraine Wallace with Brigit Binns (Wiley, 2011).

Tested by Jodi Westrick.

Nutritional Facts
Calories per serving (based on 10): 260
% Daily Values*
Total Fat: 16g 25%
Saturated Fat: 5g 25%
Cholesterol: 45mg 15%
Sodium: 180mg 8%
Total Carbohydrates: 16g 5%
Dietary Fiber: 2g 8%
Sugar: 8g
Protein: 15g

Sunday, July 23, 2017

Beef and Pineapple Red Curry

Deb Lindsey for The Washington Post


Curries seem just right for this time of year. This one has only a few ingredients to prep and tastes light, yet its flavors bring warmth. To keep things on schedule kitchenwise, we start with a container of fresh, peeled pineapple pieces, found in the refrigerated produce section.

We tested this with sirloin steak, which was called for in the original recipe, and filet mignon (beef tenderloin). The latter, a more expensive cut, remained tender through the brief boil, so we recommend it here.

Serve on its own, with a fresh fennel-and-parsley salad, or over soba noodles or steamed rice.


Tested size: 4 servings


8 ounces/224g haricots verts (thin French green beans)
1 pound beef tenderloin (see headnote)
12 ounces/336g cut, fresh pineapple pieces (see headnote)
1 tablespoon vegetable oil
1/4 cup red curry paste
1 cup unsweetened low-fat coconut milk, or more as needed
1 1/2 cups no-salt-added chicken broth
1 to 2 teaspoons low-sodium soy sauce (optional)
A few stems of basil leaves, for garnish


Trim the haricots verts, then cut each one into 3 or 4 pieces; you can do this faster when you line up the beans in three or four groups. Trim off and discard visible fat from the meat, then cut the steak into very thin slices. Cut the pineapple pieces into smaller, 1/2-inch pieces.

Heat the oil in a wok or large skillet over medium-high heat. Once the oil shimmers, add the curry paste and stir-fry for 30 seconds, until fragrant. Add the steak and stir-fry for about 2 minutes, stirring, until browned. The meat might not be cooked through at this point.

Add the haricots verts and pineapple; stir-fry for about 1 minute. Stir in the cup of coconut milk and all of the broth; once the mixture comes to a boil, reduce the heat to medium and cook for 3 or 4 minutes, or just until the beans are crisp-tender. Taste, and season with the soy sauce, if using. If the mixture seems too spicy, stir in up to 1/2 cup more coconut milk.

Divide among wide, shallow bowls. Tear basil leaves over each one, letting them fall into each portion. Serve right away.

Rating *****[1]

Adapted from "One Pot: 120+ Easy Meals From Your Skillet, Slow Cooker, Stockpot, and More," by the editors of Martha Stewart Living (Clarkson Potter, 2014).

Tested by Bonnie S. Benwick

Nutritional Facts
Calories per serving: 340
% Daily Values*
Total Fat: 15g 23%
Saturated Fat: 6g 30%
Cholesterol: 75mg 25%
Sodium: 670mg 28%
Total Carbohydrates: 20g 7%
Dietary Fiber: 4g 16%
Sugar: 11g
Protein: 28g

Beef Satay on Rice Noodles

Michael Temchine for The Washington Post


What makes this recipe "clean"? Simply put, it calls for whole, unprocessed and unrefined foods, without additives. It also signals a meal that is naturally balanced, without excessive amounts of saturated fat and calories.

Then again, the aforementioned information might not be how you first want to describe tonight's dinner to your family. Try this: It's beef on a stick, served over quick-cooking noodles that will take on the flavors of your homemade hoisin sauce (part of this recipe), lime, crunchy vegetables, ginger and peanuts. Better! Give yourself a head start by using chopped scallions and shredded carrots from the salad bar.

The sauce is made with fermented black bean paste, which is available at Asian markets and is not the same thing as black bean sauce. You can make a substitute with readily available ingredients; see the NOTE below. This makes a sauce that has the salty-sweetness of store-bought hoisin but much less sugar and sodium.

Make Ahead: The homemade hoisin sauce can be refrigerated, tightly covered, for up to 2 weeks.



1 medium clove garlic
1/2 large jalapeño pepper
1 tablespoon honey
2 teaspoons toasted sesame oil
2 tablespoons fermented black bean paste (may substitute; see headnote)
2 tablespoons low-sodium soy sauce
2 teaspoons rice vinegar
Freshly ground black pepper
12 ounces fresh or frozen snow peas
1 small bunch cilantro
2-inch piece ginger root
1 teaspoon minced jalapeño pepper
1/2 to 3/4 cup chopped scallions (from the salad bar), or 9 scallions, chopped
2 tablespoons toasted sesame oil
2 tablespoons water
3/4 cup orange juice
12 ounces beef tenderloin or strip steak
8 ounces/224g thin rice stick noodles
3 cups shredded carrots (from the salad bar)
1/4 cup roasted unsalted peanuts, chopped


For the sauce: Crush the garlic clove and place in a small bowl. Stem, seed and finely mince the jalapeno pepper (reserving 1 teaspoon for the satay and noodles) and add to the bowl, along with the honey, toasted sesame oil, fermented black bean paste, soy sauce, rice vinegar and black pepper to taste. Whisk together to form a hoisin sauce, then place 2 tablespoons of the sauce in the bowl of a food processor. Cover and refrigerate the rest for another use (up to 2 weeks).

For the satay and noodles: Fill a medium saucepan two-thirds full with water; bring to a boil over high heat. String the snow peas.

Pluck enough cilantro leaves to yield 1 1/2 cups and add to the sauce in the food processor. Peel the ginger, then grate to yield 1 tablespoon and add to the food processor along with the reserved teaspoon of jalapeno pepper, the chopped scallions, sesame oil, water and orange juice. Process for about 30 seconds, then use a spatula to scrape down the sides of the bowl and process for 30 seconds or longer to form a smooth dressing. Transfer 1 tablespoon of the dressing to a small bowl.

Position an oven rack 4 to 6 inches from the top broiling element; preheat the broiler. Have several metal skewers at hand (do not use bamboo skewers). Have ready a broiler pan, or line a baking sheet with aluminum foil.

Cut the beef into thin, equally sized slices. Thread all the pieces onto the skewers, then brush the meat on all sides with the tablespoon of dressing in the bowl. Place the filled skewers on the broiler pan or lined baking sheet and broil for 2 minutes, until browned, then turn over the skewers and broil on the second side for 2 minutes or just until cooked through.

While the meat is cooking and once the water has come to a boil, add the rice noodles and cook them for 2 minutes, stirring to separate, until they have softened. Use tongs to transfer them to a colander to drain. Once the water returns to a boil, add the snow peas and shredded carrots to the saucepan; cook for 1 minute, until crisp-tender, then transfer to the colander to drain (on top of the noodles is okay).

While the vegetables are cooking, coarsely chop the peanuts.

Toss the noodles and vegetables together to combine; divide among individual plates or wide, shallow bowls. Top each portion with 2 pieces of skewered beef, 2 tablespoons or more of the remaining dressing (in the food processor) and 2 teaspoons of the chopped peanuts. Serve immediately.

NOTE: If you can't find fermented black bean paste, substitute by whisking together a mixture of 2 tablespoons all-natural creamy peanut butter and 1 tablespoon low-sodium soy sauce. If it is too thick, add up to 1 tablespoon water.


Adapted from "The Complete Idiot's Guide to Eating Clean," by Diane A. Welland (Alpha, 2009).

Tested by Bonnie S. Benwick.

Nutritional Facts
Calories per serving (based on 6): 481
% Daily Values*
Total Fat: 22g 34%
Saturated Fat: 5g 25%
Cholesterol: 37mg 12%
Sodium: 708mg 30%
Total Carbohydrates: 52g 17%
Dietary Fiber: 5g 20%
Sugar: 11g
Protein: 18g