Make stock and then compost

Before you send those vegetable scraps to the compost heap (or worse) make stock
Here is a step by step explanation from Squidoo

I used my stock to make a lentil vegetable soup -topped with pickled winter vegetables. I saute the lentils with the vegetables before adding the stock - it gives them a richer flavor.

If people can compost in New York City apartments --there is no excuse.

Wine recommendation: Gewurztraminer

Pizza Toppings that are good and good for you

Whether you do it yourself or use pre made crusts and sauces, it is pretty easy to add a healthy topping. Any hearty green such as kale, collards, chard or spinach makes an easy addition. I recommend cooking them first -either roast them with other ingredients and chop them or you can blend them into a pesto or sauce.


Here's a post about pizza toppings and wholewheat crust

whole wheat ONLY pizza dough

Ingredients
1 teaspoon dry active yeast, 4 cups whole wheat flour, 2 cups warm water.
Proof the yeast (put it in the 2 cups of warm water and make sure the yeast bubbles)
Add one cup of the whole wheat flour and run the food processor for five minutes. Then add the remainder of the flour slowly until the dough is soft but not sticky. Let rise until double in bulk probably around 90 minutes. This dough freezes well.

The dough can be used for pizza and other breads such as pita.
My pizza has vegetable shreds which I blanch first

heat the oven to 450 -pizza cooks for around 10 minutes depending on the size
and the pita from 4 to 6 minutes.

One of the complaints about whole wheat pizza crusts is they are too dense...just use less dough then you would for a white flour pizza. Also not adding oil to the dough makes it less dense.

EZ pickled vegetables a great condiment

The local grocery had organic broccoli,red cabbage and carrot shreds on sale. The easiest winter pickle to make. Heat the shreds with enough equal parts vinegar/water to cover and simmer for five minutes -let cool. Will keep in the refrigerator for at least a couple of weeks. I added hot pepper flakes and jalapeno cuz I like it hot.

meyer lemons quick preserved/California gremolata

An easy condiment -garlic, preserved lemon (rinse off the salt) and cilantro ( based on the classic garlic, parsley and grated lemon peel) It can be served as a topping for an entree, mixed with other ingredients for a dip or spread, and other things like chopped jalapeno can be added to spice it up.

- Quick-preserved Meyer lemons

Meyer lemons

salt and a pinch of sugar



Using a vegetable peeler, peel the lemons, trying to keep away from the white pith. Squeeze the juice from the peeled lemons into a bowl and reserve: You should have about 1 cup. Add water to bring the liquid up to 2 cups; set aside to reserve. I used a grapefruit spoon to scrape away the pitch. It's one of my favorite kitchen multiuse tool.

Place the peel and 2 cups of water in a saucepan and bring to a rolling boil. Drain. Repeat this procedure once more. Return the drained peel to the pan, add the reserved juice, salt and sugar and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and set aside to cool. Makes about 3/8 of a cup.

onions -pickled and jammed!

Onions are great for adding flavor in winter. Slice 'em up and heat them in some vinegar or citrus juice and instant pickle. I used balsamic vinegar for mine.
And a long slow saute in olive oil gets to caramelized onions a good addition to just about anything! Easy peasy and will keep in the refrigerator for a couple of weeks. If you make a large quantity you can can it or freeze them.

Homemade, easy condiments winter ingredients

Eating less salt is easier if you use less processed foods. Homemade condiments are easy and better for your. Here are ingredients available in the winter months.


Winter citrus salsa has a lot of uses and no special equipment is required. Chop up the supremes (sections) of a grapefruit and a tangelo but you can substitute your favorite winter selections. Add 1/4 onion (any kind -red onion is especially colorful), a few tablespoons if cilantro leaves, garlic, jalapeno (if you like it hot) or bell pepper for a milder flavor, and a splash of vinegar.
Let it sit for a fifteen minutes. It can be served cold with chips or heated as sauce for an entree.

Chili sauce is an easy winter pick-me-up. Dried chilis toasted and rehydrated and then combined with the citrus of your choice, some garlic cloves, chopped fresh cilantro, 1/4 cup no salt canned tomatoes


Update an article from the LATIMES --a splash of seasonings