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Tuesday, September 20, 2016

Jamie Oliver's Brazilian Fejoada

This is a nice classic stew from Brazil that is loaded with beans, sweet potatoes, veggies and is served on brown rice topped by a fresh salsa.  It comes together in only 35 minutes and is gluten free, and vegetarian.  If you want meat some nice beef, chicken or shrimp would go nicely.  Just add in what you like!



This recipe serves 2
1/2 c. brown rice
1 sweet potato
1 small onion
2 cloves of garlic
1 yellow or orange pepper
1/2 large or one small zucchini
1 T. ground coriander
1 can black beans
1 bunch cilantro
3-4 tomatoes
1/2 lime
3 T. plain yogurt
Put the rice into a pot, cover with 1 c. cold water.  Bring to a boil, then simmer for 25 minutes.  Add more water if necessary.  Drain.  While this is cooking...
Peel and cut into small cubes the sweet potato.  Cover with cold water in a saucepan, bring to a boil, cover and cook on medium for 15 minutes.  Drain.
Peel and chop the garlic and 3/4 of the onion, mincing.  Chop the pepper into small pieces.  Thinly slice and then cube the zucchini.  Heat 1 T. loive oil in a large pot.  Add the onion, garlic, peppers and coriander.  Cook over medium heat for 10 minutes.  Add the can of beans, including the water in the can.  Add the zucchini.  Bring to a boil, reduce heat and simmer for 10 minutes.
Dice the tomato and chop the cilantro.  Combine remaining onion, tomatoes, cilantro, the juice of 1/2 a lime and 1 T. olive oil in a bowl.  Serve the stew:  Place rice into a bowl, top with zucchini mixture, then top that with the cilantro mixture.  Finally, place a spoonful of yogurt on the top.

Huli Huli Barbequed Chicken Bowls

I am serving this for a rehearsal dinner this weekend.  It is a beach theme, so we are having a little Hawaiian food.  You want the chicken to sit in the marinade for 24 hours-so you will have to plan ahead a little for this recipe.

For the marinade:
  • 1 cup unsweetened pineapple juice
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ⅓ cup ketchup
  • ¼ cup chicken broth
  • 2 teaspoons fresh ginger root, grated
  • 1½ teaspoons minced garlic
  • green onions, sliced for garnish
Whisk all ingredients well..  Reserve 1/2 c. of the marinade and put the rest into a large glass baking dish or gallon ziplock bag.  Then add about 10 chicken tenders.  Marinate for 24 hours.

Grill the chicken on the BBQ using the reserved marinade as a basting sauce.

You should also grill and baste these ingredients:
sliced zucchini
thick onion slices
thick pepper slices
pineapple spears
I have not put amounts, as you can do as much or as little as you like.

Cook enough rice for about 1/2-1 c. rice per person you are serving.

Put the rice in the bowl.  Arrange the zucchini, pineapple spears, peppers and onions on one side of the bowl.  Slice the chicken into thin strips and serve on the other side of the bowl.

Tuesday, September 13, 2016

Mini Tamale Pies


  • This is an easy little Mexican meal that pairs nicely with a salad, fresh fruit or even some Mexican rice.  
  •  
  • 1 can (15oz) pinto beans, rinsed and drained
  • 1 can (15oz) diced tomatoes
  • 1 ear corn, shucked or 1 can  corn, drained
  • 1/2 tsp cumin
  • 1 tsp  garlic powder
  • 1/2 tsp salt
  • 1/4 c. chopped onion
  • 1/4 c. chopped cilantro
  • 1 1/2 cups masa harina
    1/2 cup vegetable broth
    1/3 cups vegetable oil
    1 cup shredded cheddar cheese
      Mix beans, tomatoes, corn, spices , and cilantro in a saucepan.  Heat over medium heat for about 10 minutes.  While that is cooking mix the masa, vegetable broth and oil together.  Form into 8 balls.Spray a muffin tin with cooking spray. Press one ball down and up the sides of a muffin cup.  Repeat with remaining balls.  Put filling into each muffin cup over masa dough.  Bake for  20 minutes at 350 degrees. Remove from the oven and evenly sprinkle the shredded cheese over the filling. Return the pan to the oven and bake until the cheese is melted for 10 minutes.
       Let cool for 5 minutes. Run a knife around the edges of each well to loosen and remove the pies. Top with sour cream and cilantro.

    Apple Brie Salad

    A beautiful fall salad with a nice tangy apple dressing.

    1 bag mixed greens
    4 oz. brie cheese, broke into small chunks
    1 large apple, cut into small chunks or slices
    1/2 c. pecans
    1/2 c. dried cranberries
    2 green onions, sliced

    Put all ingredients into a bowl and toss.  Add dressing

    Dressing:
    1/3 c.olive oilo
    1/3 c. apple cider vinegar
    1 t. honey
    2 T. apple cider
    Whisk together well.

    Sunday, September 11, 2016

    Cuban Sliders

    It's time for football again...time for Seahawks games and football food.  For the first game I served up this yummy cuban sliders with potato chips.  Great for an afternoon game.

    • 24 pack of Hawaiian rolls
    • 1 package of sliced ham lunch meat
    • 1 package of 8 slices of swiss cheese
    • dill pickles
    • Dijon Spread
    • 2 tablespoons minced onion
    • 1/2 c. of melted butter
    • 2 tablespoons dijon mustard
    Spray a 13 x 9 pan with cooking spray.  Cut all the rolls in half.  Set all the bottoms of the rolls into the baking pan.  Layer ham, then pickles, then cheese on each of the rolls.  Cover with tops of rolls. Mix the butter and mustard.  Brush on top of the rolls.   Cover all the rolls with aluminum foil.  Bake at 325 for 15 minutes.

    Thursday, September 8, 2016

    Portobello Parmesan

    This is a nice dinner with a little salad and perhaps some french bread.  It doesn't take long to make and is another great recipe for keeping the kitchen cool.  The recipe was originally posted in Prevention Magazine.


    4 portobello mushrooms
    1 T. olive oil
    3/4 c. ricotta or cottage cheese
    1/2 c. shredded mozzarella cheese
    1 clove garlic, minced
    1 tomato, sliced
    1 T. fresh thyme
    3 T. grated Parmesan cheese

    Heat the olive oil in an ovenprood skillet.  With a spoon, clean out all the black gills on the mushrooms.  Put the mushrooms cap size down in the skillet.  Cook for 10 minutes.  Flip and cook on the other side for 10 minutes.  Turn over again.
    Mix together the ricotta cheese, mozzarella and garlic.  Spoon about 3 T. of this mixture into each mushroom cap.  Arrange a few tomato slices on top of each mushroom.  Sprinkle with thyme and Parmesan.  Broil about 5 minutes.

    Tuesday, September 6, 2016

    Mixed Berry Cobbler

    I've had a container of fresh picked blackberries, blueberries, and rspberries in my refrigerator for the last few days.  Today I just needed to use them up so this was the recipe I chose.  It is simple to make, has simple ingredients, and those you bake it for will love it.  And an added plus is it is sweet without any sugar or sugar substitute.


  • 3 cups assorted berries
  • 1/2 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
    1 teaspoon vanilla extract
  • 1/4 t. cinnamon
  • Spray and 8 x 8 baking dish with cooking spray.  Put the berries into the pan.  Sprinkle the lemon juice on top.  Mix the butter, brown sugar and vanilla together, then mix in the remaining dry ingredients.  It should be crumbly.  Pour this over the berries.  Sprinkle with cinnamon and bake at 350 for 25 minutes.  Serve with whipped cream or vanilla ice cream.
  • Sunday, September 4, 2016

    Italian Panzanilla Salad

    This is one of those super quick throw it together salads that works for dinner or as a side dish.  The only cooking involved is toasting up some bread cubes in the oven. The whole salad somes together easily in 15-20 minutes.


    1/3 baguette loaf
    2 T. olive oil
    2 T. balsamic vinegar
    1 cucumber, peeled and cubed
    1/4 red onion, diced
    1 c. crumbled fresh mozzarella
    1/4 c. chopped fresh parsley
    1 1/2 c. cherry or grape tomatoes, cut in 1/2s
    1 can cannelini beans, drained
    1 clove garlic, minced.

    Combine oil and vinegar for dressing.  Cut bread into cubes and place on a cooky sheet.  Sprinkle with some additional olive oil(besides that used for the dressing) and salt and pepper.  Bake at 350 for 10 minutes.  Combine all ingredients, including the dressing.  Toss and serve.

    Saturday, September 3, 2016

    Gluten Free Chocolate Chip Cookies

    Recently my son discovered he was gluten intolerant.  So now, when he comes for a visit I am super vigilant to make sure anything he eats is gluten free.  I have not always had great success with gluten free recipes as many have a weird texture.  These cookies are a delight!  If you were not told they are gluten free, you would not even know it!  That is a successful recipe.  I discovered this recipe on the blog, "My Gluten Free Kitchen."  This blog recommended Mary's 4:4 flour, which I found on Amazon and used for this recipe.  I have been told that Costco also has a gluten free flour that works well.


    • 2 1/4 cups all-purpose gluten-free flour blend
    • 1/2 tsp. xanthan gum (omit if gf flour blend has xanthan or guar gum already)
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 2 ounces cream cheese, room temp
    • 3/4 cups unsalted butter, melted
    • 1 cup packed brown sugar
    • 1/2 cup sugar
    • 1 1/2 tsp. vanilla extract
    • 2 egg yolks
    • 2 cups semi-sweet chocolate chips

    1. In a bowl, whisk together the gluten-free flour, xanthan , baking soda and salt.
    2. In a bowl put the cream cheese, then pour in the melted butter. Add in the brown sugar and sugar and mix on medium speed for 2 minutes.
    3. Add the vanilla and egg yolks (one at a time). Mix on a low-medium speed until well mixed.
    4. Add in the flour mixture and  beat on low until combined.
    5. mix in the chocolate chips.
    6. Cover the bowl with plastic wrap and refrigerate from 4 hours to 4 days.
    7. When you are ready to bake, remove  the bowl from the refrigerator and let sit for about 15 minutes to soften the dough for easier scooping.
    8. Preheat oven to 375°.
    9. Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
    10. Use a cookie scoop to scoop out mounds of cookie dough and space several inches apart.
    11. Bake for 11-12 minutes at 375°. Remove when edges are just set and starting to brown.
    12. Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack.

    Wednesday, August 31, 2016

    Israeli Couscous Bowl

    This bowl is topped with roasted and spiced chickpeas.  They provide a boost of protein and flavor.
    It has a nice mixture of roasted vegetables with a couscous baste. 

    3/4 c. couscous
    1 1/4 c. water
    1 T. vegetable concentrate
    1 can garbanzo beans, rinsed and drained
    1 zucchini, cubed
    1 c. cherry tomatoes, halved
    1/4 onion, sliced
    1 t. smoked paprika
    2 T. olive oil
    1 T. butter
    1/2 c. feta cheese

    Melt butter in a large saucepan.  Add couscous and saute for 3 minutes  Add in the water and vegetable concentrate.  Bring to a boil.  Cover and simmer 10 minutes.

    Mix the garbanzo beans, 1 T. olive oil and paprika.  Put on 1/2 of a large baking sheet.  On the other 1/2 of the sheet put the zucchini, onion, and tomatoes.  Sprinkle with another T. oil.  Put into a 425 degree oven and bake for 10 minutes. 

    To serve, put some couscous in a bowl.  Top with some of the roasted vegetables and some of the garbanzo beans.  Sprinkle with feta cheese.

    Tuesday, August 30, 2016

    Hello Fresh Portobello and Orecchiette Primavera

    YES! It is another Hello Fresh recipe.  I just love this company and so appreciate how they offer their recipes online.  This is a vegetarian dish, but you could easily add some cooked chicken or shrimp to it.  This primavera has lots of veggies and less pasta so it's great if you are watching carbs.  It reminds me a bit of a vegetable stroganoff.

    6 oz. orecchiette
    1 large portobello cap, sliced thin
    6 oz. asparagus, cut into 1" pieces
    1/4 onion, diced
    1 red bell pepper, diced
    2 cloves of garlic, minced
    1/4 c. chives, chopped
    1/2 c. Parmesan cheese
    8 T. plain yogurt
    1/4 t. red chili flakes
    1/4 t. nutmeg
    2 T. olive oil

    Heat oil in large fry pan.  Add mushrooms, onion, pepper and garlic.  Saute for about 5 minutes.  At the same time bring a pot of water to boil.  Add the asparagus and cook for 3 minutes.  Remove with a slotted spoon and add to mushroom mixture.  Add orecchiette to the pot with the boiling water.  Boil for 12 minutes.  Drain and add to mushroom mixture.  Add in the chives, Parmesan cheese, yogurt, chili flakes and nutmeg.  Mix well and serve.

    Sunday, August 28, 2016

    One Pot Chili Mac

    This recipe comes from the blog, "num's the word".  I made a vegetarian version, but if you want to make it with meat just follow the meat directions.  It is a great transitioning into fall dinner for the days when it begins to cool down.

    • 1 Pound of Ground Beef or Boca Meatless Protein crumbles
    • 1 medium onion, diced
    • 2 Tablespoons of garlic or garlic paste
    • 2 (14 ounce) cans chicken broth or3 1/2 c. vegetable broth
    • 1 (14.5 ounce) can diced tomatoes
    •  1 can of kidney beans 
    • 2 teaspoons chili powder
    • 1 1/2 teaspoon cumin
    • 1/2 teaspoon season salt
    • 1/4 teaspoon ground pepper
    • 10 ounces uncooked elbow pasta noodles
    • 2 cups sharp cheddar cheese, shredded
    Brown meat or Boca in a large dutch oven.  Mix in garlic and onion and saute 12 minutes.  Add broth,  tomatoes, spices and beans.  Bring to a boil.  Add in macaroni and cook 10-12 minutes.  Stir in cheese and serve.

    Breakfast Vegetable Hash Browns with Eggs

    This is one of those recipes that is great for using up vegetables in the refrigerator.  You could easily mix and match with whatever vegetables you have.  This recipe is what I had available.  If you don't want an egg on top you could top it with a dab of sour cream.


    (serves 2)
    1 zucchini, sliced
    1/4 red onion, sliced
    2 garlic cloves, minced
    1 c. chopped kale
    1 yellow pepper, chopped
    4-6 small potatoes, diced
    4-6 stalks of asparagus, chopped
    2 T. olive oil
    1-2 eggs

    Heat olive oil in a large fry pan.  Add all the vegetables and cook over medium heat for 10 minutes.  If you want an egg on top, either poach it or fry it and place on top of hash.

    Saturday, August 27, 2016

    Peanut butter chocolate chip cheerio bars

    These are a quick little treat to make up when you need something quick.  They would make a great lunchbox treat.  At our house, my sweetheart will be enjoying them.

    • 1 cup of peanut butter
    • 2 tsp of vanilla extract
    • 1 cup of peanuts
    • 5 cups of Cheerios cereal or peanut butte r Cheerios
    • ½ cup of white sugar
    • ½ cup of corn syrup
    • 1/3 bag chocolate chips
    Combine sugar and corn syrup in a saucepan.  Stir to mix, and bring to a boil.  Take off the heat and add in the peanut butter and vanilla.  Put the cheerios and peanuts in a large bowl.  Mix in the corn syrup.  Then mix in chocolate chips.  Spray or coat with butter a 13 x 9 baking dish.  Put mixture in the pan and press down.

    Thursday, August 25, 2016

    Spanakopita Roll Ups

    This is a quicker easier way to get the taste of spanakopita without all the layering.  Served with a nice greek salad it is a perfect dinner any time of the year.


    1 packet frozen spinach, defrosted and squeezed to remove water
    8 oz. feta
    15 oz.fresh ricotta
    4 sheets phyllo dough
    1/4 c. sun dried tomatoes
    2 T. melted butter
    MIx feta, spinach, tomatoes, and ricotta.  Lay 1 sheet phyllo dough on counter top.  Brush with some melted butter. Lay another sheet on top.  Cut into 4 squares.  Put 1/8 ricotta mixture along one edge .
    Roll up and place seam side down on a parchment lined or silipat covered baking sheet.  Brush with a little more butter.  Continue with remainind dough and ricotta mixture until you have 8 rolls.  Bake at 375 for 25 minutes.  Serve with taziki sauce.

    Wednesday, August 24, 2016

    Hashbrowns, Spinach and Tomato Pie

    This is one of those recipes that could be served for breakfast, lunch or dinner.  Tonight at our house it is breakfast for dinner.  Who doesn't love that?  The original recipe for this dish calls for mozzarella cheese, but I use feta as I like feta and eggs together.  You could use whatever you like.  I am going to sprinkle some chopped kalamata olives on top.  You could go spicy with Monterey Jack cheese and jalapenos on top.  Be creative!  Any way you make it will be great!

    • 2 cups Shredded Hash Brown Potatoes, thawed
    • 1 cup cheese
    • 1 tablespoons olive oil
    • 5 cups packed fresh spinach
    • 1 garlic cloves, minced
    • 1 cup grape tomatoes, cut in half
    • 4 eggs
    • 1/4 cup milk or half and half
    • pinch of nutmeg
    • salt and fresh ground pepper, to taste
    Spray to coat a pie plate.  Put hash browns into the bottom and press down.  Bake at 375 for 10 minutes.  In a skillet heat 1 T. oil, add half the spinach, the tomatoes and the garlic.  Saute until the spinach wilts, adding more spinach into the pan as you have room.  After 10 minutes remove the pie plate from the oven, and sprinkle the cheese over the hash browns.  Put the spinach mixture over the cheese.  Whisk the eggs and milk and nutmeg and pour over the vegetables.  Bake for 30-35 minutes.

    Tuesday, August 23, 2016

    Rainbow Pad Thai

    This is a nice all veggie dinner that is great with just a few slices of fruit on the side.  If you don't have a spiralizer you can just cut the veggie into thin strips.

    • 1/2 box rice noodles
    • 1 zucchini, spiralized
    • 1 red pepper, chopped
    • 1/4 yellow onion, sliced
    • 2 carrots, spiralized or cut thin
    • 2 tablespoons oil
    • 1 egg, beaten
    • ½ cup peanuts, chopped
    • ½ cup fresh herbs like cilantro, green onions, and basil, chopped
     Sauce:
    • 3 tablespoons fish sauce
    • 3 tablespoons brown sugar
    • 3 tablespoons chicken or vegetable broth
    • 2 tablespoons white vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon chili paste 
    Bring 3 c. water to boil in a large saucepan.  Add noodles, take off heat and let sit for 10 minutes. Drain.   Put 1 T. oil in a large skillet.  Saute the zucchini, pepper, carrot and onion for 3 minutes.  Remove to a bowl.  Put another T. of oil in the skillet and add noodles.  Saute for 1 minute.  Add sauce and stir one minute.  Add egg and cook for another minute.  Mix in vegetables and serve.

    Sunday, August 21, 2016

    3 Berry Clafouliti

    This is a delicious french cake that is equally good for both dessert or breakfast.  Now my sweetheart loves dessert for breakfast, so I had to make one for him.  You can use any type of fruit you want in this recipe, I just happened to have a lot of berries in my refrigertor.  It is best mixed in a food processor or blender.  When you add the flour mix just a very short time just long enough to mix the ingredients in order to keep the cake tender.  I baked mine in a cast iron skillet but you could also bake it in a baking pan.


    1 tablespoon unsalted butter
    12 ounces fresh fruit, such as cherries, berries, or stone fruit
    1 cup whole milk
    1/2 cup granulated sugar
    3 large eggs
    1 teaspoon vanilla extract
    1/2 cup all-purpose flour
    1 teaspoon finely grated fresh lemon zest
    1 /4 teaspoon fine salt
    Powdered sugar, for serving (optional) 


    Use butter on pan, coating all sides and bottom.  Mix milk, sugar, eggs and vanilla in a food processor or blender until sugar dissolves.  Add in flour, salt and lemon zest.  Mix only until just incoroporated.  Pour into pan.  Place a cooky sheet on the middle rack of an oven preheated to 400 degrees.  Bake for 50 minutes.  Cool, sprinkle with powdered sugar if desired, and serve.

    Vegetable Galette

    This dish is a basic baked pie dough covered in pesto and vegetables.  Melt on a little cheese and it is done.  Simple for a nice lunch or dinner  You can use whatever mix of vegetables you have on hand or like.  I have used a mix of summer vegetables.


    1 small zucchini sliced thin
    1/4 onion, sliced
    2-3 cloves of garlic, minced
    1 carrots, shredded
    2 tomatoes, sliced
    small container of pesto
    1/4 c. cheese of your choice
    For the piecrust mix in a food processor:
    1 1/2 c. flour or pastry flour
    1/2 t. salt
    1/2 c. butter
    Add 1/4 c. cold water.  Blend until dough forms.  Shape into a disc shape, wrap in saran wrap and refrigerate for 30 minutes.
    Roll out into a large circle.  Spread pesto onto dough leaving 1" border all the way around.

    Arrange vegetables on top of pesto.  Fold dough over edges of vegetables.


     Bake at 375 degrees for 35 minutes.  Sprinkle with cheese.  Let set 10 minutes before eating. 

    Saturday, August 20, 2016

    Chillaquiles Nachos

    This recipe is a Hello Fresh recipe.  They don't title it as nachos..but really that is what it is.  However; it come together quick and tastes  so good that you really should give it a try.  Perfect with a margarita on a hot day.

    1/4  white onion diced
    1/3-1/2 bag nacho chips
    2 c. grated cheddar cheese or 1 c. cheddar plus 1 c. crumbled queso cheese
    10  black olives sliced
    1 adobo pepper
    1 can black beans, drained
    1 T. oil
    1 roma tomato, chopped
    2 T. sour cream
    3 radishes, sliced thin
    1 lime, juiced
    Place radishes in a bowl and cover with half the lime juice.
    Heat oil in an oven proof saucepan.  Saute onion and tomato for 1 minute.  Add black beans and adobo.  Stir until pepper becomes broken down and more like a sauce.  Remove from pan.  In the same pan cover the bottom with tortilla chips.  Top with bean mixture, then cheeses.  Bake at 400 just until cheese melts.  Top with radishes, sour cream and olives. Sprinkle remaining lime juice over top.