"jenniferiserloh" news and stories

Photo: Jennifer Iserloh

Remember when sun-dried tomatoes were trendy in the 1980s? They were considered chic, foreign, even elegant. I remember one of my first experiences eating them in a Pittsburgh restaurant called Café Allegro.

I had a Gorgonzola-stuffed pear -- which I still think about to this day -- and creamy, luscious bow-tie pasta with plumped sun-dried tomatoes soaked in oil.

These tomatoes are so sweet and tangy. Why did they fall out of favor?

Photo: Jennifer Iserloh

Dulce de Leche, a sweet found in Argentine, Uruguayan and Chilean cuisine, is prepared by cooking sweetened condensed milk to create a sumptuous sauce that tastes like melted milk caramels.

I will warn you -– it is dangerous. I could eat it out of the container with a spoon, but it can also be extremely versatile when used sparingly as a topping for healthier ingredients to make hundreds of fast desserts.

Photo: Jennifer Iserloh.

It was one of those things that my granny always insisted on: finding ways to use leftovers and never wasting food. Even though I've grown up eating leftovers, I've never liked eating a big plate of odds and ends, a spoonful here and bite there.

I wondered if that's why Americans waste about 27 percent of their available food. But what if you could turn those tidbits into something luscious? I guarantee that you won't be tempted to toss that handful of broccoli florets, those spoonfuls of blue cheese crumbles or your remaining half a jar of olives.

First I took a look in my freezer before proceeding on to my self-imposed "Top Chef" challenge. Frozen dough disks didn't look that interesting resting in my freezer door, until I remembered that they're Goya empanada wrappers that you can fill with just about anything. Bingo!

Photo: Jennifer Iserloh.

Tamari almonds make their way into my banana-nut breakfast smoothie as they add a hint of saltiness against the sweetness of really ripe bananas. But as unexpectedly good as they may taste, I was in for another shocker: As I recently reviewed my grocery bill, I realized that those tamari almonds were almost $2 a bag!

Since I had a bottle of low-sodium tamari taking up space in the cupboard, I shopped for the plain, raw almonds with the skins on and tried my hand at homemade tamari almonds.

Luscious lentil tacos. Photo: Jennifer Iserloh.

Apart from a big juicy steak, I think a lot of us associate meat with certain recipes. From burgers to tacos and meatloaf, meat adds flavor and texture to meals that meat lovers crave.

But I know quite a few vegetarians who cook for their meat-loving spouses and friends on a regular basis, as I do. I've always wanted to cook the dishes I crave, without having to make something separate when vegetarians come to dine. Here are my staple meat substitutions and how to use them. Now you can keep those classics on the dinner table without a trip to the butcher.

Chickpeas have a firm texture that makes them ideal for burgers. Use them directly out of the can -- just drain, then pulse in a food processor for a chunky base that works well as a ground meat substitution. When working with beans, remember to add some spice with lots of seasonings. I like to use Worcestershire and steak sauce that are both vegetarian but have the seasonings cooks usually pair with meat. A dash of hot sauce can also add depth and warmth to the dish.

More meat substitutes and my Luscious Lentil Taco recipe, after the jump.