Pam Anderson's Blog, page 25

No-Roll Crab Sushi

Top these no-roll sushi with any seafood or vegetables that you like. In addition to the crab shown here, I tried smoked salmon, tiny-diced avocado, thin sliced steamed scallops, and shrimp. No-Roll Crab Sushi Makes a generous 2 dozen *I found toasted sesame seeds in the Asian section of my local grocery store. If not,

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Pimento Cheese with Spanish Olives

 A child of the Deep South, I grew up eating a lot of pimento cheese. No one in our clan would touch the store-bought stuff, packaged in a small jar that became a juice glass once the pimento cheese was gone. It didn’t even need to be refrigerated. We made our own. Back then there

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Mary and the Soup

We often refer to my mother, Pam, as Mary. She’s earned this name because whenever we’re cooking and exclaim with horror, “Oh crap, we don’t have any ________!”, her arm disappears deep into the fridge, freezer, or pantry, and pulls out something that—if not exactly what we’re looking for—will work. Just like Marry Poppins. The

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Hearty Ham and Split Pea Soup with Caraway

Hearty Ham and Split Pea Soup with Caraway Serves 6 Use a rolling pin or heavy-bottomed pot to crush the caraway seeds. To bulk up the soup you can also add 4 new red potatoes, cut into medium dice, when adding the vegetables to the soup. 1 leftover meaty ham bone 1 quart chicken broth

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Israeli Couscous With Ham, Mushrooms, and Brussels Sprouts

The holidays were over, the fridge was bare, and I didn’t feel much like cooking. On the comfort scale I wanted something chicken noodle soup-like, only much easier. In the pantry I found couscous—both regular and Israeli. I choose the latter because I thought it’d give me a more comforting dish. I started with an

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Mushroom-Barley Soup with Kale

I loved every naughty thing I ate over the past few weeks, but after the glut of the holiday, I’ve been craving grains, greens, and simple whole food flavors. In the days following Christmas, my mind went straight to soup with a rich, clear broth that was loaded with healthy goodness. And this is the

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Asking For It

Maybe it’s my personality or the fact that I’m the youngest child. Maybe it’s my gender or years of social training. Perhaps it’s a little of each. Whatever the reason, the reality is I have a really hard time asking for what I want. This may sound surprising to friends and family—or to anyone who

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Simple Tomato Sauce with Meatballs

Simple Tomato Sauce with Meatballs Serves 8 to 12 You can also simmer the meatballs in the sauce in a 425 degree oven for an hour or so. If you don’t feel like pulling out your food processor to make breadcrumbs, simple grate them on the coarse holes of a box grater. 1 pound each:

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Looking Forward, Going Back

As I sit here on the second day of the New Year I’m grateful that Maggy, Sharon, and I—Three Many Cooks—have stood the short test of time. For three and a half years now we’ve found a way to tell our stories and share our recipes. The first eighteen months of Three Many Cooks we

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Quinoa-Kale Salad with Kefir-Cumin Dressing

Of us Three Many Cooks, Sharon is the one who frequently gets funny tummy when she eats dairy. That Green Valley Organics sour cream, yogurt, and kefir are lactose-free is a plus for Sharon, but Maggy and I just love the quality of the Green Valley Organics products. Their sour cream is the best we’ve

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