Category Archives: Recipes

Book Review: “Words That Make A Difference”

Photo of book, "Words That Make A Difference" for blog on book review on www.SATgourmet.com, a blog by Charis Freiman-Mendel, author of "Cook Your Way Through The S.A.T."

Reading and studying "Words That Make A Difference" is a great way to learn more vocab!

On my hunt to find another creative vocabulary book, I came across Words That Make a Difference: and how to use them in a masterly way, written by Robert Greenman. Words That Make A Difference offers  yet another way to ATTAIN a great vocabulary through context. The book features hundreds of words that were used in passages from the RENOWNED newspaper, The New York Times. The book also includes a vocab list at the beginning and offers an easy tool at the end to clear up common linguistic mistakes, such as understanding the difference between “affect” and “effect.” There are about 400 pages of vocab words used in context, a sentence definition of that word and also how to sound it out. This book will keep you busy! Words That Make A Difference is a self-guide to learning words by reading passages that were written by vocabulary experts. It’s interesting and it makes learning fun.

Example:

SURREPTITIOUS   suh ruhp TI shus: acting in a secret, stealthy way

“‘The video pirates would take portable video cameras into movie theaters and surreptitiously tape the feature films being shown,’ Ms. Pirro said. She said they would then return to their base of operations and, using hundreds of conventional videocassette recorders, mass-produce copies of the movie.”

Words That Make A Difference was published in 2000, so it can be considered a “classic.” For words that make a difference today, Erin McKean writes a column for the New York Times NEMESIS called, Week In Words, a field guide to unusual words in this week’s Wall Street Journal. Erin highlights vocab that is not likely to appear on standardized tests but is fun NEVERTHELESS. 

Photo of mirliton or chayote squash for post by charis freiman-mendel, author of "cook your way Through The S.A.T.", on book review of "words that make a difference"
Mirliton (AKA chayote squash)

Erin wrote this in the February 11, 2012 column:

the mirliton squash (also known as a chayote) can be swapped for bitter melon varietals.

The word mirliton comes from a French word for a kazoo-type flute, although the squash itself is often called a “christophene” in France. It is also pronounced as “mella-ton.”

April 25th is National Zucchini Bread Day… consider baking a mirliton bread to celebrate! Scarlott Paolicchi recently featured my Zucchini Brownies recipe and fun fact vocabulary from Cook Your Way Through The S.A.T. on her blog, www.FamilyFocusBlog.com. Brownies aren’t exactly bread…but close enough?

Charis
  •  ATTAIN = achieve, acquire
  • RENOWNED = famous
  • SURREPTITIOUS = acting in a secret way
  • NEMESIS = rival
  • NEVERTHELESS = still

Seeing Red On Earth Day Means Enjoying Tomatoes

Earth Day poster from national republic for post by charis freiman-mendel, author of "Cook Your Way Through The S.A.T."

Go green on Earth Day and everyday.

April 22nd is Earth Day, a celebration of our beautiful planet and sustainable living. It’s a great time to thnk about eating healthy, nutritious food, organic whenever possible. In honor of Earth Day, here are two tomato recipes and a bunch of tomato fun facts.

Recipe for Tomato Pudding Cockaigne adapted from the Joy of Cooking for post by Charis Freiman-Mendel, author of 'Cook Your Way Through The S.A.T."
This recipe adds sweetness to savory tomatoes. You can use 1 1/2 cups of toasted bread cubes instead of the bread crumbs. Add 1/4 cup orange juice to make it more sweet.

Tomato Pudding is an ANACHRONISM. Most people have never heard of it, much less tasted it. I got this recipe from my Mom’s friend, Judi Hirsch, who got it from her Mom via the original Joy of Cooking, which was published in 1931! The recipe is no longer included in recent editions of the cookbook. Use heirloom tomatoes for this recipe if you really want to honor history.

Photo of variety of heirloom tomatoes for Earth Day Tomatoes blog by charis freiman-mendel, author of "cook your way through the s.a.t."

Heirloom tomatoes

Here are some tomato fun facts, some of which I recently shared with “Mike The Gardener,” who blogs at www.AveragePersonGardening.com, sells seeds and offers a Seeds-Of-The-Month Club:

  • Tomatoes were declared a vegetable by the Supreme Court in 1893 in Nix v. Hedden (biologically, they’re really fruit!)
  • Storing tomatoes at room temperature preserves their flavor better than refrigeration
  • If your tomatoes taste like cardboard, they were probably picked too early and ripened with ethylene (vine ripened and organic are much more flavorful!)
  • Tomatoes are the number one vegetable grown in home (non-commercial) gardens
  • Cooking tomatoes makes their antioxidants more easily digested (especially if you use olive oil)

Here’s my recipe for Fried Green Tomatoes, from Cook Your Way Through The S.A.T. It works as a side dish or appetizer.

Fried Green Tomatoes recipe from "Cook Your Way Through The S.A.T." by Charis Freiman-Mendel

This is not exactly the healthiest dish on Planet Earth, but it tastes great!

Earth Day participants cooking with tomatoes can enjoy an ARRAY of shapes, sizes and color.  Sizes vary from the  5mm Tomberry tomato, through the cherry, grape, plum, and Roma, all the way up to the large beefsteak. Tomatoes come in a rainbow of color options, including yellow, orange, pink, green, black, white, multicolor and striped. Enjoy your tomatoes raw, cooked, canned, and in drinks.

Try to make every day Earth Day!

Thanks for the recipe and the bit of cookbook history, Judi!

Charis

  • ANACHRONISM = out of place in time
  • ARRAY = collection

Detox Meal: Forbidden Rice Turkey Meatloaf

Photo of black Chinese forbidden rice for post by charis freiman-mendel, author of "cook Your way through the s.a.t."

Forbidden rice is black when dry, purple when cooked.

Forbidden rice is an heirloom rice that, in ANTIQUITY, was eaten only by emperors.  Luckily, these days, anyone can partake in the nutty taste and chewy texture of this superfood, which is full of fiber, antioxidants, iron, amino acids and other nutrients.

Even more luckily, forbidden rice is not forbidden on the Clean Program, a 21 day detox cleanse, which worked out really well for my brother and parents. Clean allows a protein shake for breakfast and dinner, and a healthy meal of protein and vegetables for lunch. My family EMBARKED on a Clean Program DERIVATIVE when we returned from our spring break trip, substituting the Metagenics brand of medical food for the Clean protein powder.

Photo of Clean Program Acceptable black Chinese forbidden rice turkey meatloaf for post by charis freiman-mendel, author of "cook Your way through the s.a.t."

Black rice is the new brown rice.

For one lunch, my brother decided to MODIFY the “Mediterranean Turkey Meatloaf” from Cook Your Way Through The S.A.T. because my recipe contains sun-dried tomatoes, feta cheese, eggs and a small amount of flour, all of which are PROHIBITED during detox. He prepared the black rice using a 1/3 to 2/3 ratio (1 cup of black rice cooked in 2 cups of chicken broth), simmering it for 60 minutes after it boiled. He only used a cup of cooked black rice for the meatloaf and saved the rest for another meal.

Photo of clean program acceptable Forbidden rice turkey meatloaf recipe for post by charis freiman-mendel, author of "cook Your way through the s.a.t."

My family’s cleanse is over and they’re still enjoying black rice. Can’t wait until I’m home and can try some.

Charis

  • ANTIQUITY = ancient past
  • EMBARKED = began
  • DERIVATIVE = copy, spin-off
  • MODIFY = adjust
  • PROHIBITED = banned

World’s Healthiest Fruit Bowl Recipe

Photo of fruit bowl for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Healthy fruit makes for a great tasting and nutritious breakfast!

Being at boarding school makes me COVET the fruit bowls my Mom used to make me everyday for breakfast. I consider the fruit bowl my CONSECRATED breakfast. If you are SOLICITOUS about your health, then you just found your answer. This recipe will fill your vitamin and mineral nutrition quotient. Berries are best, but the fruit choices are completely optional, so feel free to get creative with ingredients. Chia seeds have lots of omega-3 fatty acids and antioxidants. Almond milk has lots of vitamins and calcium.

Photo of fruit bowl ingredients for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Ingredients: 3 oz blueberries, 1/2 grapefruit (peeled and chopped into 3/4" slices), 1 kiwi (diced), 10 grapes, 1/2 banana (diced), 1 tbsp unsweetened coconut flakes, 1 tbsp ground chia powder, 1 cup almond milk.

Photo of chopped kiwi for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Photo of chopped bananas for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Photo of chopped grapefruit for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Photo of coconut flakes and chia powder for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Sprinkle in the chia powder, which is optional, and the coconut flakes.

Photo of almond milk and chia powder for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Add in the almond milk... last step!

Photo of completed fruit bowl for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

The finished product! Super healthy eating.

Healthy eating,

Charis

  • COVET = desire
  • CONSECRATED = holy, made holy
  • SOLICITOUS  = concerned

Easy Passover Ashkenazi Charoset

Photo of raw ingredients to make easy passover ashkenazi charoset by charis freiman-mendel, author of cook your way through the s.a.t.

Raw ingredients for easy Passover Ashkenazi charoset. Aquidneck honey is the best!

Every Passover seder includes charoset, a sweet, fruity mixture that SIGNIFIES the mortar that ancient Jews used for building, while enslaved in Egypt. That’s where the UNIFORMITY stops. There are many traditional varieties of charoset, each reflecting the fruits and nuts that were readily available in the specific location that Passover was celebrated.

Ashkenazi charoset reflects my Eastern European (Polish) heritage, but our Passover table will also contain Sephardic charoset to honor our Costa Rican and Colombian guests. Sephardic charoset typically includes a mix of dried apricots, figs, dates and other fruits and nuts that are INDIGENOUS to warmer climates. Whole Foods catered our Sephardic charoset, which contains figs and pistachio nuts.

Ashkenazi Charoset

  • 5 gala apples
  • 1¼ cup chopped walnuts        
  • 1 cup sweet Passover wine
  • 2 tsp cinnamon
  • 1½ tbsp honey
  • ½ tsp lemon juice

Chop the apples into 1/4″ cubes. Combine all of the ingredients in a large mixing bowl. Let stand for 30 minutes before refrigerating.

Serve with matzoh.

photo of ingredients combined in bowl to make easy passover ashkenazi charoset by charis freiman-mendel, author of cook your way through the s.a.t.

Combine all the ingredients in a large bowl.

Photo of easy passover ashkenazi charoset by charis freiman-mendel, author of cook your way through the s.a.t.

Prepare the charoset 1 - 2 days before Passover to let the flavors blend.

Passover is a celebration of freedom. I hope you and your friends and family enjoy your meal together.

Happy Passover!

Charis

  • SIGNIFY = symbolize
  • UNIFORMITY = similarity
  • INDIGENOUS = native

Easter Cookies Recipe

Photo of colorful easter eggs for blog on Easter Cookies recipe on www.SATgourmet.com, a blog by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Happy Easter!

Easter is coming up, so, no surprise, I decided to make some colorful Easter cookies! I thought, “why not stick to a classic and simple  dessert that everyone will love?” In a slight DEVIATION from typical M & M cookies, I used M & M’s bunny mix Easter candy.  Two pluses are that these cookies can be made with surprising CELERITY, and are also so beautiful. After making these treats, some might even think you have the eye of an  AESTHETE! Enjoy!

Photo of all ingredients for easter cookies for blog on "Easter Cookies," on www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1 cup vegetable oil, 1 cup packed brown sugar, 1/2 cup white sugar, 2 eggs, 2 tsp vanilla extract, 2 1/2 cups flour, 1 tsp baking soda, 1 tsp salt, nonstick cooking spray and a handful of Easter bunny mix M&Ms

 

Photo of vegetable oil and sugar for easter cookies for blog on "Easter Cookies," on www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

In the bowl of an electric stand mixer, cream together the vegetable oil, white sugar, and brown sugar.

Photo of creamed mixture for easter cookies for blog on "Easter Cookies," on www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the eggs, one at a time, cream slowly, then add the rest of the dry ingredients and mix on low speed until combined. You may need to add an extra 1/4 cup of flour if the mixture looks too wet.

 

Photo of cookies on baking sheet for easter cookies for blog on "Easter Cookies," on www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., by Charis Freiman-Mendel.

Place the cookies on a greased, nonstick pan. Place about 1-2 tbsp of the mixture per cookie on the sheet and press down slightly. Separate each cookie by about 1" on all sides. Arrange as many or as few M&Ms on the cookies as you like..

 

Photo of baked cookies for easter cookies for blog on "Easter Cookies," on www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., by Charis Freiman-Mendel.

Bake the cookies at 350ºF for 9-11 minutes and serve!

  • DEVIATION = divergence
  • CELERITY = speed, briskness
  • AESTHETE = one who appreciates beauty

Enjoy! Happy Easter!

Charis

Cooking Brain Power Breakfast on WTNH

Cook your way through the SAT: wtnh.com

“Eggs are brain food” is a mantra I was INDOCTRINATED with since I was little. My Mom fed me and my brother eggs every day between the ages of about 1 -3 years old because our pediatrician told her that’s when maximum brain connections are formed, and she wasn’t about to let that opportunity get away. Now, it’s impossible for me to take any important test without a breakfast that includes eggs.

My Dad fixed me steak and eggs on the morning I took the SSAT and my Mom credits all that choline in the egg yolks for my results . . . which is why, when WTNH anchors Teresa LaBarbera and Jocelyn Maminta invited me back to cook a breakfast for the morning of the S.A.T., I knew exactly what to do.

I cooked Buttermilk Biscuit with Poached Eggs Florentine, which I call “Breakfast For Dinner” in Cook Your Way Through The S.A.T. I had so much fun and I hope I am asked back to Connecticut Style to cook on the “In The Kitchen” segment again.

Here are a few fun facts* about eggs, which get MALIGNED for raising cholesterol levels:

  • Eggs are actually a multivitamin (except vitamin C)
  • Eggs are one of the few natural sources of vitamin D
  • Eggs are a complete protein, which means they are one of the few foods that contain all 9 essential amino acids

Charis

*Thanks, Mom. You are a REPOSITORY of egg information.

  • INDOCTRINATE = brainwash
  • MALIGN = slander
  • REPOSITORY = storehouse

It’s Spring Break And . . . I’m Cooking!

Photo of poached eggs Florentine on biscuit for blog by charis freiman-mendel, author of "cook your way through the s.a.t."

My recipe calls for the poached eggs Florentine to go on a buttermilk biscuit instead of this English muffin

It’s finally that time of year again…spring break! Words cannot begin to describe how happy I am to be able to take a short (but much needed) break from school, unwind, spend time with my family and do fun things. Tomorrow, I kick off my spring break by cooking on In The Kitchen, a segment of the Connecticut Style show!

I did the show during my Thanksgiving break and had a great time making my “Fish In Parchment” recipe from Cook Your Way Through The S.A.T. with the two hosts, Jocelyn Maminta and Theresa LaBarbera. They invited me back and this time I am making the ultimate breakfast to CONSUME before taking any ASSESSMENTS, especially standardized tests.

I will be making poached eggs with spinach on buttermilk biscuits. In addition to cooking, I will be talking about why eggs are one of the best things to eat before  taking a test, due to their high content of protein. My Dad cooked me steak and eggs before I sat for the SSAT and I am convinced the meal helped my score. I had scrambled eggs this morning before my math final. Wish me luck with that, and with the show!

Charis

  • CONSUME = eat
  • ASSESSMENTS = tests

 

Hummus From Scratch

Photo of raw chickpeas for hummus from scratch recipe by charis freiman-mendel, author of cook your way through the s.a.t.

Raw organic chickpeas

Canned food may be contaminated by BPA, so I updated the hummus recipe in “Cook Your Way Through The S.A.T.” using raw chickpeas. It takes planning to make the hummus from scratch because the chickpeas have to soak for many hours.

Ingredients:

  • 1 cup dried organic chickpeas (garbanzos)
  • ¼ cup organic tahini
  • 5 garlic cloves, crushed
  • 1 lemon, juiced
  • 4 tbsp EVOO + more for drizzling
  • 1 cup parsley, shredded + more for garnish
  • ½ tsp cumin + more for garnish
  • ½ tsp salt + more to taste
Photo of raw chickpeas submerged in a bowl of water for hummus from scratch recipe by charis freiman-mendel, author of cook your way through the s.a.t.

The chickpeas float until they absorb water, then become submerged

 Prep:

  • Soak the chickpeas overnight for 15 hours. Drain the water and soak them again, covered in fresh water, for 3 hours. Drain the chickpeas and rinse with fresh water.
  • Place the chickpeas in a large pot and cover with water. Bring the water to a boil, reduce heat and simmer until tender, about 1½ hours. Remove the foam and peels that form and float on the boiling water. Drain, saving 1 cup of the cooking water.
  • Combine all of the ingredients in a food processor and blend into a thick paste. Add cooking water, 1 tbsp at a time, and pulse until the desired texture, smooth and creamy.
  • Add salt to taste.
  • Transfer the hummus to a bowl and chill. Dust with cumin, drizzle with EVOO, and garnish with parsley just before serving.
Photo of raw chickpeas cooking in pot for hummus from scratch recipe by charis freiman-mendel, author of cook your way through the s.a.t.

Skim the foam and peels from the pot as needed

Photo of all ingredients in a food processor for hummus from scratch recipe by charis freiman-mendel, author of cook your way through the s.a.t.

Combine all of the ingredients in a food processor

Photo of hummus finished product for hummus from scratch recipe by charis freiman-mendel, author of cook your way through the s.a.t.

Hummus from scratch, the finished product

Here’s the fun fact blurb for the “”Nancy’s Hummus With Pita Chips” recipe in Cook Your Way Through The S.A.T.:

Fun fact blurb for hummus recipe from Cook Your Way Through The S.A.T. by Charis Freiman-Mendel

Hummus recipe fun fact blurb

Try to figure out the vocab in context before you take the match test. The correct answers are listed alphabetically in the vocabulary word list on this website.

Vocabulary match test for hummus recipe fun fact blurb from Cook Your Way Through The S.A.T. by Charis Freiman-Mendel

The vocabulary match test for the hummus fun fact blurb

Hummus is high in protein so it’s a great dish for vegetarians. It’s delicious and the recipe can be varied to include your favorite herbs and spices.

Charis

Steamed Bok Choy, Mushrooms And Shallots

Use organic produce if possible

This recipe for Steamed Bok Choy, Mushrooms and Shallots is a variation of the Steamed Bok Choy and Collard Greens recipe in Cook Your Way Through The S.A.T. No ingredient is SACROSANCT in cooking . . . you can always substitute and still end up with a great dish.

 

“Double, double, toil and trouble. Fire burn and CALDRON bubble.” (Thanks to William Shakespeare and Macbeth for SAT vocab and to my brother Ross for helping me out with the quotation).

I chose to use vegetable broth this time

Chicken broth is a good ALTERNATIVE to my choice of vegetable.

The finished product is sooooo tasty and delicious

Steamed bok choy, portobello mushrooms and shallots can be served as a healthy snack, side dish, or, over rice as a main dish.

Don’t forget my kale chips for your Superbowl party!

Charis

  • SACROSANCT = sacred
  • CALDRON = large pot
  • ALTERNATIVE = substitute