Madey Edlin

Archive for the ‘Health’ Category

israeli couscous salad, with roasted squash, and raisins

In Health, Onion, Salad on November 10, 2010 at 1:04 am

tuesdays are my nothing days. you know how week ends are non-existent? well, tuesdays are my weekends. i wear sweats all day, cook something, and light the candels. these are the great days.

any way. as always, squash comes with fall, and it’s being put to good use at the edlin house hold.


Read the rest of this entry »


peppery, sweet potato salad. with lemon, honey, basil, dressing

In Health, potato, Salad, Side dish on May 5, 2010 at 1:31 am

I love sweet potatoes, and they are so good for you; so I am always looking for new ways of incorporating them into my diet.
The roasted potatoes, paired with the sweet and sour dressing, the bite from the pepper, and the freshness of the basil, all tossed together to a ultimate potato salad. And unlike most potato salads, this one won’t stop your heart just by looking at it.


[Notes: Use lots of salt, and lots, and lots of pepper.]

4 sweet potatoes, cubed into 1/2 inch cubes
1 small onion, sliced
6 oz drained chickpeas
2 lemons, juiced
1/4 cup minced basil
2 tablespoons honey
2 tablespoons olive oil + extra

Pre-heat oven to 425.
Place the potatoes in a large mixing bowl, coat well with olive oil, salt, and pepper. Spread into a sheet pan, so that they lay in one layer. Roast for 30 minutes.
While the potatoes are roasting, give the onion slices the same olive oil treatment as the potatoes. Place in the oven with the potatoes, and roast for a further 10 minutes.
Make the dressing by mixing the, lemon juice, basil, 2 tablespoons olive oil, and honey, until completely combine.
Once the vegetables are done, place in a large bowl, add the chick peas, and dressing toss to combine. Serve warm, and garnish with chopped basil.

(Original recipe my madey edlin)
(Original photography madey edlin)

(I couldn’t decide which one I like better, so you got both)

coconut curried lentils, over tomatoes and brown rice

In Coconut, Health, Lentil, Rice, Tomato, Whole-Wheat on February 17, 2010 at 3:00 pm

This all started with nothing more then a can of lentils, and lunch hunger. Mom and I ate enough for 4 people by ourselves. Slightly sweet but altogether earthy, the tomatoes add a fun and fresh twist, it all comes together for a perfect marriage.
Oh did I mention no refined sugars, or white carbs?
[Serves 4]

Notes: Adjust spices to taste. And of course it would be better to hydrate dried lentils, but the canned ones worked well in a pinch. Blue agave is a natural unrefined sweetener, and I prefer to use it when I can, it does resemble honey so you can use that if you don’t have any agave on hand.

-2 15oz cans (any variety) lentils, drained
-1 13oz can coconut milk
-4 tablespoons blue agave, or honey
-4 teaspoons curry powder
-2 teaspoon cinnamon
-pinch cayene
-1 teaspoon cumin
-fresh ground pepper
-2 tomatoes, seeded and chopped
-Cooked brown rice

Place lentils, coconut milk, and spices in a medium sauce pan, over medium-low heat bring to a simmer. Place rice in 4 bowls, spoon tomatoes over rice, and then the lentil mixture. Serve immediately.

(Original recipe by M.E.)
(Photography by M.E. photography

whole-wheat honey apple muffins

In Apple, Bread, Breakfast, Health, Honey, Whole-Wheat on February 10, 2010 at 2:10 am

A big thank you to Garvey Artistic Works for the amazing new header! It looks so great!

I learned a lesson about not posting a Mark Bittman recipe as soon as I try them. Other more famous bloggers jump on his recipes and show them off before I can. So ha! I got it done before anybody else (I think).
Healthy and tasty, made with 100% whole wheat flour, no refined sugars, all natural, even organic if you want. The trick? Using whole wheat pastry flour, and mixing as little as possible, as not to over activate the gluten in the flour and toughen the dough. The result? An amazingly light tender muffin that nobody thinks of as whole-wheat.
Inspired by Mark Bittman’s, Whole Wheat Muffins

[Makes 12 muffins]

-2 cups whole wheat pastry flour
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1 teaspoon cinnamon
-Dash nutmeg (optional)
-1/2 teaspoon salt
-3/4 cup honey
-1 cup grated, and peeled apple
-1/2 cup (plain) yogurt
-1/2 cup butter, melted

Preheat the oven to 375, grease (or line with muffin liners) a 12 muffin, muffin tin.
Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl. Mix the honey, apple, yogurt, and butter together in a small bowl. Add the wet mixture to the dry, and mix as little as possible. Fill the greased muffin tin, bake for 20-25 minutes.

(Original Recipe Mark Bittman)
(Photography by M.E. Photography

Fried Rice, With Prawns, and Carrot.

In Health, Kids, Lunch, Rice on December 14, 2009 at 5:16 pm

The other day I was babysitting my little brothers; when it comes to lunch for them it’s normally a P.P.J., or some other kind of “kid food”. But I made this simple fried brown rice with prawns and carrots. I decided I was going to make them at least try it. They both cried, I stood firm; I wanted to have them both try it (don’t you want little brothers with a god appreciation for food?). It didn’t go over well, Robby (5) shivered over and over, Scotty (8) ate a bite of the rice and said it wasn’t “that bad”, so I took that as he can eat all that was on his plate. But I guess I was wrong, here is what he thought of the lunch.

I guess prawns, brown rice, carrot, and a little spice, does not go well with kids, you would think I would know that by now.

But if you are over the age of 8 here is the recipe for you!

  • 2 cups cooked cooled, short grain brown rice
  • 8oz cooked prawns
  • 1 tablespoon olive oil
  • 1 carrot thinly sliced into ribbons
  • 2 Tablespoons soy sauce
  • 3 Tablespoons sweet chili sauce

Place the olive oil and carrot ribbons in a small fry pan over medium heat until the carrots are cooked through. Add the rice, prawns, and sauces. Heat through over high heat. Serves 2.

P.S. I am now obsessed with “Top Chef”, great show!


(original recipe, by Madey Edlin)

(Photo By M.E. Photography,

Holiday Acorn Squash Soup

In Health, Holiday, Soup on December 7, 2009 at 11:07 pm

Serous Eats, is the origin of this recipe,I made the soup, and it seemed more like squash yogurt then soup, so I started in on it. I started adding a little of this and a little of that. And pretty soon I had created a wonderful spicy, holiday creamy soup. So here is my version of Serous Eats Acorn Squash soup:

  • 2 medium acorn squash, halved, seeds removed
  • olive oil
  • 4 Tablespoons (1/2 stick) butter
  • a little lime juice
  • 1 teaspoons nutmeg (all spices to taste)
  • 1/2 teaspoon cinnamon
  • a dash curry
  • 1/2 teaspoon vanilla
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • Salt
  • 1/2 cup thick (Greek-style) yogurt or creme fraiche (I used creme fraiche)
  • 3 Tablespoons maple syrup

Rub the squash with a bit of olive oil and bake on a cookie sheet at 400°F until fully tender and the flesh is quite browned and caramelized. Scoop out the flesh and discard the skin.
Meanwhile, in a small saucepan, melt the butter over very low heat. Allow to cook slowly, stirring occasionally, until the butter has a delicious, nutty smell. Allow to cool.
In a blender or food processor, puree the squash with the brown butter, lime juice, cream, milk, and 1 teaspoon of salt. Add a little water as needed to get it to puree, then let it run for several minutes to really get it smooth. Strain through a coarse sieve.
Combine the creme fraichet and maple syrup stir into the soup, add spices, and vanilla. Adjust the consistory with water. Garnish with a sprinkle of nutmeg, and a scoop of maple yogurt (you can make maple yogurt by mixing plain and a little maple syrup)

(Original recipe :
(Photo :

French Onion Soup

In Dinner, French, Health, Onion, Soup on November 16, 2009 at 3:00 pm

<!– /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1487437266; mso-list-type:hybrid; mso-list-template-ids:1721413878 1807127060 -1882697494 -1215416120 -896646842 -1521449026 753941502 -814550762 -2092921628 -1371132792;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l1 {mso-list-id:2011829398; mso-list-type:hybrid; mso-list-template-ids:-918143016 -1333602198 -492015946 -736612950 1178237512 -1197051562 1638007482 -621222502 -367893948 1046643140;} @list l1:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} –I have never tried this before, but we all loved it! Amazing! So perfect for this cold wintry time.

The only thing I would do is cook the heck out of the bread, I didn’t cook it long enough so the bread was instantly soggy when it hit the soup. You know how when you make biscotti you don’t want it to instantly soak of the coffee, so you cook it to death; that’s the idea here.

I know the cooking time looks daunting and not very minimum fuss, but just give the onions a quick stir every once in a while, and the simmering soup a quick swish and your good.

This is my version of Cookography’s recipe.

P.S. I know my bread does not fit my bowl.

  • 1 Tablespoon butter
  • 3 large sweet onions (thinly sliced)
  • 4 cups fresh organic chicken broth
  • 3/4 cup fresh organic beef broth
  • 1 Tablespoon parsley
  • 1 bay leaf
  • 1 Tablespoon balsamic vinegar
  • Salt
  • Fresh ground pepper

Melt the butter in a large pot. Add the onions, and a dash of salt. Stir to coat. Cook stirring fragrantly until caramelized, and the pan has a thick brown coat on the bottom, about 30-35 minutes. Pay close attention not to burn but brown.

Add the broths, and place the herbs in a tea ball and place into the soup. Scrape with a wooden spoon to get all the flavorful bits on the bottom of the pan. Simmer for 20 minutes.

Add the balsamic vinegar, and salt and pepper to taste.

–Cheesy Tops–

  • 1 French baguette (sized to fit snugly in your soup bowl)
  • Swiss cheese, shredded

Serve the soup into the bowls and place the baguette on top, sprinkle with the cheese. Broil for 10 minutes with the oven on broil and the rack to the lowest possible height,. Enjoy!


(Photography: MAKA pics

Roasted Pumkin Seeds

In Health, Seeds, Snack on November 4, 2009 at 5:31 pm

I thought I hated roasted pumpkin seeds until I made these little guys. Crunchy, and flavorful! This isn’t really a recipe, more of a mix some good things together and bake.

My favorite little homework snack.

Remove the seeds from the pumpkin, and get all the “guts” off the seeds by cleaning them in a bowl of cold water. Dry. Drizzle with olive oil, season with salt, pepper, and some of Johnny’s seasoning salt (click here) bake at 350 for about 15 minutes. Yummy.

(Pic my MAKA pics (
(“Recipe” by Madey Kay)

Wholemeal Piklets, With Butter, Lemon, and Sugar

In Breakfast, Health on August 23, 2009 at 2:13 am

Ok, so when I said I love bill I wasn’t kidding. Here is another recipe from him, but this is completely unaltered, straight up bill.

It seems to me that pancakes have a bed reputation. Most of the time slathered in butter and cheap, fake syrup. But these pancakes are so refreshing and out of the ordinary, it’s great; not to mention minimum fuss.

  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 2 tablespoons raw sugar
  • 1 egg lightly beaten

To serve

  • 1 oz butter
  • 1/4 cup raw sugar
  • 2 lemons

Sift the flour and baking powder into a bowl. Add sugar, and stir together. Add the egg, and milk and whist until smooth.

Heat a large non-stick fry pan over medium heat and brush with butter, being careful not to burn the butter. Spoon tablespoons of batter onto the pan and cook for about 2 minutes, or until bubbles appear on the surface. Turn and cook for a further 30 seconds.

Serve hot from the pan with extra butter, sprinkle of sugar, and a squeeze of lemon. Makes 12.

(bill’s food, page 30, bill granger) (Image by MAKA pics::