Tag Archive: Pescetarian

Warming Vegetarian Curry Stew


Whenever I post pictures of this dish on social media, I get requests for the recipe so I finally decided to get off (or on) my duff and write it all down. This satisfying plant-based curry recipe is a one pot dish that can easily serve a family. Any leftovers can be frozen to pull out for an easy quick dinner later on.


2 tbsp. canola oil

2 sweet onions diced

2 minced cloves garlic

1 tbsp. minced ginger

1 jalapeno pepper finely diced

1 ½ tbsp. curry powder

½ tbsp. red curry powder

1 can fire roasted tomatoes with juice

½ cup smooth peanut butter

4 cups low sodium veggie broth (more if needed)

3 cups diced butternut squash

1 can low sodium chickpeas drained

1 head cauliflower cut in bite size pieces

2 cups fresh greens such as kale, spinach or chard

Sea salt to taste

How to:

In a heavy bottom stock pot, heat canola oil and sauté the onion until soft. Add garlic, jalapeno, curry powders and ginger. Cook 1 minutes.


Stir in broth, tomatoes, and peanut butter. Add in squash, cauliflower, chickpeas and greens. Bring to a boil, then lower heat to simmer. Cooking for about 20 minutes until veggies are tender to the tooth. Add salt to taste. Serve over cooked rice or quinoa.

Perfect for those snowy days! Enjoy Tracy!

curryI would love to hear your thoughts on this dish.

Leon’s Mexican Restaurant – A Great Move

margaritas2 leons

Last Saturday evening, my hubby and I were going to SPAC (Saratoga Performing Arts Center) to see the Alvin Ailey Dance Theater for an 8:00 curtain.  We thought we’d grab dinner out before the show.  Leon’s Mexican Restaurant was a standard in our dining-out repertoire for more than ten years. In the last 9 months and 9 weeks the restaurant has moved from Saratoga to Ballston Spa and we hadn’t ventured to the new place to see our friend and the owner, Roberta Acosta, and knew we had to stop in.  The reason I mentioned the 9 months and 9 weeks time period is because while Roberta was moving to her new venue, she found out that she was pregnant…..with twins!! We got to meet the beautiful 9 week old boys who were in the office under the care of their older sister, Luchiana.  Roberta, not only a great mother and restaurateur….. but a Superwoman!! (more…)

Rhubarb Ginger Cod Over Minty Spaghetti Squash

Recently, Rachel, my friend and Managing Editor of EdibleIndy, asked me if I would contribute a Pescetarian dish for her magazine’s website, it was a challenge I couldn’t resist!  (more…)

Oyster Stuffing – History Dictates!

Oysters and seafood were most likely on the table of the settlers in Plymouth, MA in 1621.  This pescetarian thinks that’s an awesome idea!  Click here to get this recipe!

Oyster stuffing ingredients


Oatmeal Two Ways On Food Home Lifestyle Today

Brrrrrr…..getting cold out there…. time to get the oats cooking to keep our body furnaces toasty. Oatmeal for breakfast and dinner? Serving up the basic oat in two separate recipes. Check out my latest blog post at FoodHomeLifeStyle.com


Savory Pumpkin and Sage Pasta Sauce


I was on an early morning walk today and you know that smell of Autumn, when the ground is just giving into winter and the air smells like everything is fermenting?  It inspired me to make this dish using the slightly bitter, sweet and savory herb, Sage.


Not So Scary Pumpkin Smoothie

I know, (sigh)…. another pumpkin drink recipe…. but with all the artificial flavored beverages out there, very few are made with real pumpkin.  I made this thick and creamy smoothie to taste like a slice of pumpkin pie (without the guilt) and added a carrot to the mix.  It’s a real bump up in your vitamin A intake…just in time for trick-or-treating in the dark! (more…)

Avocado Cream Instead of Mayo?! Why Not…

Avo Mayo 5

My friend Linda sent me a recipe for Avocado Ranch Dressing.  This recipe gave me an idea….since you can’t go wrong with avocado (brain food), I thought why not alter the recipe and use this dressing as a healthier replacement to mayonnaise.  (more…)

On a New Journey-Spicy White Bean and Sweet Potato Soup


I am very excited to be a new food contributor at FoodHomeLifeStyle.com

Hop on over to get this warm and cozy bisque-like fall soup recipe….Happy Autumn!



Never Too Late to Learn… the Demo Center at Healthy Living Market

You know that I can’t get enough writing, reading, recipe developing, researching, cooking and eating food….. so, when I heard about the classes offered at Healthy Living Market and Café, of course, this pescetarian signed up for Kitchen Confidence: Mussels & Clams.  I was directed to the demo center in the center of the fresh produce section of the store and greeted by Christina Davis, the coordinator of the demos in the Saratoga store. We were a small and eclectic group of students, all of whom seemed to be veterans of the demonstration classes, making it comfortable and relaxed for this newbie.   Our instructor, for this class, was Karen Dunham, a CIA graduated who has been with the market since it’s opening about three years ago. She is the Seafood Replenishment Buyer & Supervisor.  She took on three recipes in our hour long class and still had time to answer all our questions (with a smile) about the proper way to clean mussels, clam sizes and their sweetness.  She also demonstrated how to shuck clams for serving on the half shell. (The seafood department will shuck clams for you to take home if you give them a little advanced notice.)

Karen Dunham, Seafood Replenishment Buyer and Supervisor

Karen Dunham, Seafood Replenishment Buyer and Supervisor

My favorite recipe/preparation was the Clams in Foil for the Grill or Oven.  I am always trying to find the best way to have my husband cook on the grill!  Here is Karen’s recipe:

1# of clams – cleaned

1/4 lemon sliced

1 tablespoon shallots – finely diced

1/4 cup dry white wine

1 tablespoon butter

1 teaspoon garlic

1 sprig of thyme

A large piece of foil about 14×14

Preheat your grill or oven to 450 degrees.  Place your clams in the center of the foil and pull the foil up and around the clams to make a pocket leaving a small opening in the top for adding your remaining ingredients.  Add the wine, butter, garlic, lemon slices, thyme and shallot. Seal top and place on grill for 10 to 15 minutes until clams open. If using the oven, place your foil pouch on a cookie sheet first.  Serve with crusty bread to soak up the yummy broth.   If a clam does not open do not eat it…. it wasn’t meant to be.

clams me
We were served all of the dishes that Karen demonstrated with slices of beautiful artisan bread and bottles of sparkling Saratoga water. The cost of this class? Free! Education and lunch! The Saratoga location has classes offered at least four times a month. To visit their website for up and coming demo classes click here and I will see you there….I heard a rumor about cheese pairing…