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The Cutting Board

Two Coasts, Two Chefs

Andrew Scrivani – NYT

How delicious does THAT look?  Featured in the New York Times – Recipes for Health by Martha Shulman.  She calls it Tomatillo Guacamole which supposedly tastes just as good as guacamole but less calories and less fat!

Nutritional information per serving: 107 calories; 9 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 8 grams carbohydrates; 5 grams dietary fiber; 5 milligrams sodium (does not include salt added during preparation); 2 grams protein

compared to Classic Guacamole

Nutrition Information Per Serving: Calories 150; Total Fat 13 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol 0 mg; Sodium 10 mg; Potassium 452 mg; Total Carbohydrates 9 g; Dietary Fiber 6 g; Total Sugars 1 g; Protein 2 g; Vitamin A 141 IU; Vitamin C 13 mg; Calcium 16 mg; Iron 1 mg; Vitamin D 0 IU; Folate 78 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 2%; Iron 4%

Martha Rose Shulman can be reached at Her new book, “The Very Best of Recipes for Health,” was recently published by Rodale Press.


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By some stretch of the imagination—though not too far—this could be called a quiche. But I’m pretty sure quiches are baked, not pan-fried.

Basically, I got bored of straight omelettes and always have a ready supply of potatoes. I combined spinach, carmelized onions, button mushrooms and smoked gouda for the makings of an epic omelette. But first, I send a potato through a cheese grater (on the medium shred), send a liberal amount of olive oil to heat up in a small boiling pot, and after the pot’s been sufficiently heated, I layer the bottom of the pan with the potato shreds like hash browns. Then I send the omelette mixture on top of the potato crust.

Notes for next time: Ease up on the oil. I’m pretty liberal with olive oil—just ’cause it’s so taaastayyyy. But, as I’ve found, there is such a thing as too much olive oil, and my first attempt at this was just that.

Ingredients: Bok choy + Olive oil + Tofu

For the sauce: Peanut sauce, Brown sugar, A squeeze of lemon juice, Pureed Garlic, Soy sauce

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I just finished terrorizing my kitchen to make this extremely delicious pasta dish.

Ingredients: Whole wheat pasta, mushrooms, corn, green peppers, olive oil, and balsamic vinegar.

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spaghetti topped with fennel

My vodka sauce was running low and I was running late, so I boiled some spaghetti, strained it, layered it on top of the sauce in the bottle, then layered some chopped fennel on top of that (to add a flavor and texture dynamic).

Grab a fork and go!

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What do you call a meal when you just randomly add food together hoping for the best? Tossed ______ ?

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Generally speaking, meals require time, of which college students have little of. talk about scarcity.

This is what i had for dinner, now, post-consumption, i’ve realized how unhealthy it is/was.

2 whole wheat pitas + hummus + 4 oatmeal cookies + 6 chocolate chip cookies + water

-irrelevant and subject to delete.