Summertime means fresh corn that is so sweet it is delicious eaten raw! Here in California we get it straight from the farm at Farmer’s Markets and can be kept in the fridge for up to 6 days if left in the husk and wrapped in damp paper towels. We love it best grilled in the husk and slathered with butter and sea salt, but have been trying to eat healthy so I came up with a few recipes for corn salad sides that complement almost any protein.
Nana wasn’t a gourmet cook … her ingredients were simple and generally staples from her well-stocked pantry. But there was something about Nana’s meals … the flavors were always so delicious and satisfying that whatever she made was a joy to eat. My guess is that it was the secret ingredient of Love. I try to add a dash of that into every dish I make and when I cook from her recipes or use the few pieces of kitchenware that belonged to her, it takes me back to those cherished times sitting at her kitchen table having a chat with something yummy and a cuppa tea.
I discovered chia seeds about a year ago. They are a nutrition power house and so easy to incorporate into a breakfast or dessert. A little goes a very long way! We’ll be carrying Chia seeds on our long voyages as they are an excellent source of fiber, iron, calcium and antioxidants, as well as omega-3 fatty acids (the kind of fat that helps raise HDL cholesterol, protecting against heart attack and stroke). They also help with constipation, so eating in moderation is a good idea! 🙂
We invited guests for dinner and I learned that one was vegan. She told me that she’d bring her own food and it was no big deal. Vegans don’t eat any animal-based food, so meals need to have no eggs or dairy products. I love a good culinary challenge, so I did a little research and talked to co-workers that are both vegetarians and vegans and devised a recipe that is colorful and bursting with flavor and also filling. The key is to read the labels of everything … you’d be surprised how many items that you’d think are purely vegetarian have some form of dairy or meat product or are prepared in facilities that share machinery.
I love Trader Joe’s … I can create a month’s worth of menus just by walking the aisles and exploring the interesting ingredients. When we cruise, we’ll primarily eat whatever is fresh and the locals are eating, but I’ll always have creative canned options for long passages and when we want something different. This recipe is quick, full of flavor and served in a bowl, making it a great off-shore dish.
Matzah brei is the Jewish version of French toast and perfect for a quick brunch. This recipe originated with Nana Yetta Finberg, my role model for a Jewish grandmother. I’ve modified it slightly over the years but it still has the same “yum factor” every time I make it, although it’s rarely the same.
