Comments for Karen Lee Cooking http://karenleecooking.com Cook for Taste, Eat for Health Sat, 19 Nov 2011 13:55:39 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Butternut Squash by Michael http://karenleecooking.com/2010/11/10/butternut-squash/#comment-172 Michael Sat, 19 Nov 2011 13:55:39 +0000 http://karenleecooking.com/blog/?p=49#comment-172 Karen - what if I want to make Soup? Karen – what if I want to make Soup?

]]> Comment on Karen Lee Featured in Metro New York by Victoria Strange http://karenleecooking.com/2011/11/04/karen-lee-featured-in-metro-new-york/#comment-143 Victoria Strange Sun, 06 Nov 2011 14:19:30 +0000 http://karenleecooking.com/?p=1273#comment-143 You are always most delightful, Karen. Kudos! Victoria You are always most delightful, Karen. Kudos!
Victoria

]]> Comment on Chick Pea Stew by Yvonne McGrath http://karenleecooking.com/2011/10/30/chick-pea-stew/#comment-139 Yvonne McGrath Tue, 01 Nov 2011 22:44:58 +0000 http://karenleecooking.com/?p=1271#comment-139 Hi Karen, Just finished making your Chick Pea Stew. It is delicious!! I used the dried beans and followed the steps for cooking them. Cooked extra beans to freeze and use another time. Thanks so much. Yvonne Hi Karen, Just finished making your Chick Pea Stew. It is delicious!! I used the dried beans and followed the steps for cooking them. Cooked extra beans to freeze and use another time. Thanks so much. Yvonne

]]> Comment on Chick Pea Stew by madeline schuster http://karenleecooking.com/2011/10/30/chick-pea-stew/#comment-138 madeline schuster Mon, 31 Oct 2011 09:47:01 +0000 http://karenleecooking.com/?p=1271#comment-138 Really love this for lunch. Not heavy and most of all not complicated this dish sounds flavorful and healthy! Keep these recipes coming. Really love this for lunch. Not heavy and most of all not complicated this dish sounds flavorful and healthy! Keep these recipes coming.

]]> Comment on Karen Lee Interviewed on NPR by Ethel-Anne Roome http://karenleecooking.com/2011/06/14/947/#comment-106 Ethel-Anne Roome Sat, 18 Jun 2011 18:50:05 +0000 http://karenleecooking.com/?p=947#comment-106 Heard you today on NPR...Remember that you said not to blanche green beans...BUT...Can't remember how TO cook the green beans. Please tell me how...Thank you, Ethel-Anne Southbury,CT Heard you today on NPR…Remember that you said not to blanche green beans…BUT…Can’t remember how TO cook the green beans. Please tell me how…Thank you, Ethel-Anne Southbury,CT

]]> Comment on Karen Lee Interviewed on NPR by Winnie Jackson http://karenleecooking.com/2011/06/14/947/#comment-105 Winnie Jackson Fri, 17 Jun 2011 15:39:45 +0000 http://karenleecooking.com/?p=947#comment-105 I so enjoyed you on NPR with Faith. I would love to know more about your cookbook/recipes. My question is do you ever come to CT to teach or promote your new cookbook. How about Wholefoods in Glastonbury, CT? You have inspired me more in the kitchen. I am vegan and love to bake. My husband is 72 & a vegetarian. I do love baking for others who have no food alternatives. It gives me great pleasure to be in the kitchen. I find it very relaxing/creative. Would love to hear back from you. Sincerely, Winnie Jackson I so enjoyed you on NPR with Faith. I would love to know more about your cookbook/recipes. My question is do you ever come to CT to teach or promote your new cookbook. How about Wholefoods in Glastonbury, CT?
You have inspired me more in the kitchen. I am vegan and love to bake. My husband is 72 & a vegetarian. I do love baking for others who have no food alternatives. It gives me great pleasure to be in the kitchen. I find it very relaxing/creative. Would love to hear back from you. Sincerely, Winnie Jackson

]]> Comment on Karen Lee Interviewed on NPR by Phyllis Bruce http://karenleecooking.com/2011/06/14/947/#comment-104 Phyllis Bruce Thu, 16 Jun 2011 00:33:14 +0000 http://karenleecooking.com/?p=947#comment-104 I am interested in the cook book that you featured, including how to cook fish and meat. I believe you included grilling, timing cooking amts. on ea side. I would love to obtain more info regarding your books. Thank you Phyllis Bruce Box 6273 Wolcott, CT 06716 I am interested in the cook book that you featured, including how to cook fish and meat. I believe you included grilling, timing cooking amts. on ea side.

I would love to obtain more info regarding your books.

Thank you
Phyllis Bruce
Box 6273
Wolcott, CT
06716

]]> Comment on Vegetable Stock by Julie Inglis http://karenleecooking.com/2011/03/15/vegetable-stock/#comment-100 Julie Inglis Thu, 17 Mar 2011 20:15:17 +0000 http://karenleecooking.com/?p=824#comment-100 Thank you so much Karen. Recipe sounds amazing! Will try this week. xo Julie Thank you so much Karen. Recipe sounds amazing! Will try this week. xo Julie

]]> Comment on Vegetable Stock by Karen Lee http://karenleecooking.com/2011/03/15/vegetable-stock/#comment-99 Karen Lee Thu, 17 Mar 2011 12:53:04 +0000 http://karenleecooking.com/?p=824#comment-99 Dear Julie, You could add these noodles to this soup recipe. You could use the noddles instead of the chic peas called for or you could have the chic peas and the noodles in the soup if you wish. enjoy! Karen Lee 2011 7 Ingredient Healing Soup Yields 4 servings Every ingredient in this soup is good for you. Regarding chickpeas they are great for your kidneys. The onions and olive oil are good for your heart. Cayenne cleans your blood, lowers cholesterol, fights infection, and acts as an anti-inflammatory and is easy to digest. There are some nutritionists that feel the ability with which we digest our food influences our whole well being. Turmeric has been given credit for preventing acid reflux, inflammation and cancer. Ginger also lowers the cholesterol, is good for circulation, colds and upset stomach, and is a natural anti inflammatory. Bok choy is one of the top 10 vegetables that are good for you. Chicken broth itself is healing. This soup is quickly prepared, and delicious. 1 ta tablespoon olive oil 1/2 medium onion, sliced or 1 1/2 cups leeks 1/4 teaspoon turmeric ½ teaspoon salt Pinch of cayenne 1 teaspoon ginger, washed but not peeled, shredded 3 cups chicken stock 2-3 tablespoons cooked chickpeas with a little of their cooking liquid (Shiloh Farms brand) 2-3 cups Bok washed and cut into 1 inch pieces Heat oil in large saucepan over low heat. Add onion or leeks and sauté slowly for about 2-3 minutes. Add ginger and sauté for another minute or two. Add the cayenne, turmeric and salt and stir another minute. Add the bok choy and sauté a minute. Add the heated stock and bring to a simmer then add the cooked chic peas and a few tablespoons of their cooking liquid and turn the heat to low and simmer 5 or so minutes or until the bok choy is cooked through. N.B. for the chick peas you can substitute cooked white beans. For the bok choy you can substitute Napa cabbage, or escarole or spinach or kale. Spinach takes the least amount of time to cook and kale the most. Dear Julie,
You could add these noodles to this soup recipe. You could use the noddles instead of the chic peas called for or you could have the chic peas and the noodles in the soup if you wish.
enjoy!

Karen Lee 2011
7 Ingredient Healing Soup
Yields 4 servings

Every ingredient in this soup is good for you. Regarding chickpeas they are great for your kidneys. The onions and olive oil are good for your heart. Cayenne cleans your blood, lowers cholesterol, fights infection, and acts as an anti-inflammatory and is easy to digest. There are some nutritionists that feel the ability with which we digest our food influences our whole well being. Turmeric has been given credit for preventing acid reflux, inflammation and cancer. Ginger also lowers the cholesterol, is good for circulation, colds and upset stomach, and is a natural anti inflammatory. Bok choy is one of the top 10 vegetables that are good for you. Chicken broth itself is healing. This soup is quickly prepared, and delicious.

1 ta tablespoon olive oil
1/2 medium onion, sliced or 1 1/2 cups leeks
1/4 teaspoon turmeric
½ teaspoon salt
Pinch of cayenne
1 teaspoon ginger, washed but not peeled, shredded
3 cups chicken stock
2-3 tablespoons cooked chickpeas with a little of their cooking liquid (Shiloh Farms brand)
2-3 cups Bok washed and cut into 1 inch pieces

Heat oil in large saucepan over low heat. Add onion or leeks and sauté slowly for about 2-3 minutes.

Add ginger and sauté for another minute or two. Add the cayenne, turmeric and salt and stir another minute.
Add the bok choy and sauté a minute.
Add the heated stock and bring to a simmer then add the cooked chic peas and a few tablespoons of their cooking liquid and turn the heat to low and simmer 5 or so minutes or until the bok choy is cooked through.

N.B. for the chick peas you can substitute cooked white beans.
For the bok choy you can substitute Napa cabbage, or escarole or spinach or kale. Spinach takes the least amount of time to cook and kale the most.

]]> Comment on Vegetable Stock by Julie Inglis http://karenleecooking.com/2011/03/15/vegetable-stock/#comment-98 Julie Inglis Wed, 16 Mar 2011 01:51:52 +0000 http://karenleecooking.com/?p=824#comment-98 Karen, Do you have a good Asian chicken broth or soup recipe you can share with us? My husband is eating these miracle noodles for lunch every day and I want to make him something delicious to eat them in. Made your lamb chops with the Indian spice rub two nights ago and they were extraordinary! xo Julie Karen, Do you have a good Asian chicken broth or soup recipe you can share with us? My husband is eating these miracle noodles for lunch every day and I want to make him something delicious to eat them in. Made your lamb chops with the Indian spice rub two nights ago and they were extraordinary! xo Julie

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