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Exciting News + Sesame Tofu Summer Rolls

25 Sep

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Before we delve into the world of summer rolls, I have some news! Last week I officially became a registered dietitian nutritionist otherwise known as an RDN. It took many years of school, a year-long internship, and a big test but now I can finally call myself Stephanie Lang, MS, RDN.  And gee, it feels good. I look forward to using my degree and credential to help people make good, delicious, healthy food choices.

And now…back to summer rolls.

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On a recent visit to Ithaca, New York, I ate Vietnamese summer rolls at the Ithaca Farmers’ Market and have not stopped thinking about them since. Weeks later, those delicious summer rolls were still on my mind and I thought, how hard could it be to make these at home?

Turns out, not that hard at all. Summer rolls are great because Continue reading →

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Cranberry and Cucumber Potato Salad –Cranberry Bog Blog #2

26 Jun

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July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.

  • Potatoes: red or yellow skinned
  • Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
  • Something pungent: onion, shallot, scallion, garlic scapes
  • Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
  • Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream

This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.

Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. Continue reading →

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Cranberry and Cilantro Quinoa Salad

3 May

IMG_1718Here’s a quick and easy quinoa salad for all of your spring and summer picnics and barbecues, your weeknight dinners, and your lunchbox fillers. Jam-packed with a rainbow of bell peppers, carrots, leek (or scallion), dried cranberries, and fresh cilantro, and dressed with a few squirts of lime juice and some olive oil. Quinoa cooks very quickly, usually within 10 to 15 minutes. The rest of the salad is just chopping, squeezing, and tossing, and that’s about all I want to handle when the sun is shining here in New York City after such a long winter. IMG_1721 Easy, delicious, healthy, and portable. A salad that pleases vegans, gluten free-gans, and vegetable lovers. Continue reading →

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Chickpea Vegetable Pancakes with Yogurt and Urfa ~*Recipe ReDux*~

22 Apr

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This month’s Recipe ReDux theme is ‘Spring Cleaning:’

“Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.” 

Some hidden ‘treasures’ that I found in my kitchen include: pine nuts, canned pineapple, chocolate balsamic vinegar, amarena cherries, anchovies and anchovy paste, and capers. If anyone has suggestions for what to do with some of these ingredients please let me know in the comments. These ingredients have been patiently waiting to be used for a long time now.

Ultimately, I decided to focus my attention on the chickpea flour that has been hanging out in my pantry. Continue reading →

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Root Vegetable Roast 2 Ways ~*Recipe ReDux*~

22 Mar

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This month’s Recipe ReDux theme is “cook once, eat twice,” or in my case, it is “roast once, eat twice.” Even though spring is in the air, root vegetables still dominate the markets here in New York City. I combined all of the root vegetables I had at home onto one baking sheet and roasted them.

I then tossed the roasted roots into a kale salad for a colorful, hearty and balanced lunch. Thanks for the inspiration, Miranda!

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Leftover salad can be used as a topping for a slab galette. I used the Food52 Cornmeal Galette Dough recipe, substituting white whole wheat flour instead of all-purpose flour, and a fine arepa cornmeal instead of regular cornmeal because that was what I had on-hand. I added some grated Gruyere cheese on top of the vegetables.

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Don’t have the patience to make your own slab galette crust? Just find a

Continue reading →

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