Welcome to The Peripatetic Chef!

I love to cook, once wrote a cookbook and self published it, and raised three boys and a daughter who loved to eat my cooking.  We have lived all over the world, literally every continent, and I was raised by African American Southern Women, so I have some interesting and unusual food street-cred.  I will try to match recipes to what we are harvesting in our gardens, but for the Spring, I am going to pick and choose.  I have obscure notebooks from Ladies Hospital Auxiliary Clubs in some remote tropical places, handwritten notes from my Grandmother, and a few cookbooks sourced in used bookstores in the alleyways of The Places We Have Lived.[1] I was a vegetarian for thirty-five years, and have tried to choose recipes that are veggie or vegan friendly (meaning substitutes should work for meat and dairy).  Naturally use organic and whole grain substitutes, and the oils of your choice.  Some recipes will be gluten and nut free as well.  I am not afraid of desert, but warn you to watch your sugar and salt intake for your own good health goals.  So, if you are a Global Nomad, happy cooking and traveling!  Claudia


1 stick margarine

1 ½ cup milk

2 t vanilla

1 ¾ cup sugar

4 eggs

½ cup flour

¼ t salt

1 cup grated coconut

Preheat oven to 350˚ Blend all ingredients.  Grease and flour a 10” pie pan.  Bake 30-40 minutes until set and golden on top.  Yum. Serves 6-8.

FATTOUSH (Lebanese Bread Salad)[3]

1 seedless cucumber (or remove seeds by slicing lengthwise and scooping gently with spoon), diced

2 large red sweet peppers, diced

3 large firm tomatoes, diced

half bunch scallions, chopped

small bunch parsley, chopped

¼ cup fresh lemon juice

¼ olive oil

1 clove garlic, crushed

½ t salt

¼ t pepper

1 flat, round loaf Middle Eastern bread

If using a thin-skinned cucumber it is not necessary to peel it.  Put the diced and chopped vegetables into a bowl, cover and chill until shortly before serving time.  Combine lemon juice, oil, garlic, salt, and pepper and pour over the vegetables.  Split the loaf of bread into two layers by gently pulling apart.  Toast under a grill until a pale gold color, not brown. Break into large pieces and toss into the salad at the last minute so the bread is still crisp when eaten. Serves 6.


2 medium eggplants

1 large onion

1 large red pepper

4 T olive oil

2 ripe tomatoes

1 ½ t salt or to taste

generous grinding of black pepper

lemon juice to taste

Grill the whole eggplants until black all over and soft to the touch turning them after 10-15 minutes on each side; on a hot grill or in a hot oven.  Chop the onion, garlic and red pepper very finely.  Heat oil in a heavy based pan and cook the chopped vegetables until soft and golden, stirring now and then.  When eggplants are cool enough, peel away the skin and mash the pulp. Peel and see the tomatoes and chop finely.  Add eggplants and tomatoes to the mixture in the pan, season with salt and pepper and stir well.  Cover and cook for 30 minutes on low heat, then uncover and cook until liquid in pan has evaporated, stirring frequently so it does not stick to pan.  Add lemon juice, adjust seasoning.  Serve chilled or at room temperature with gluten free crackers, thinly slice rye bread, or lavosh. Serves 6-8 (Really? I have been known to polish this one off by myself in an afternoon!)

[1] We set up homes in the Dominican Republic, Belize, Bangladesh, Thailand, Cambodia, Kenya, Tanzania, Zambia, Angola, South Africa, Swaziland and Ireland, and have traveled to pretty much every country surrounding those, and then some.  Happy Xenophilia!

[2] There are a great number of these on the Internet of course, but mine is a handwritten note from Centurion, South Africa.

[3] Charmaine Solomon, Charmaine Solomon’s Complete Vegetarian Cookbook (Australia: Cornstalk Publishing, 1990, 162.

[4] Ibid., 148.