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Thursday, October 1, 2015

Pilaf Avgolemono

I love the Greek Avgolemono soup, so I just had to try this pilaf with a avgolemono sauce,  I served it with some Greek meatballs for a fabulous dinner.  I found this recipe in Laurel's Kitchen, a wonderful vegetarian cookbook well worth a look.  If you want to make the Greek Meatballs, go to Posts and type Greek Meatballs in the search box to find the recipe.

2 T. butter
2 T. flour
1/2 c. milk
1/2 c. stock
pinch of salt

1 egg
the juice of 1/2 a lemon
1/3 c. Parmesan cheese (optional)

Make a cream sauce by melting the butter, then whisking in the flour.  When this mixture begins to bubble, pour in the milk, salt and stock.

Mix the egg and lemon juice.  Temper by pouring a little of the hot sauce into the egg mixture, then quickly, on low, whisk the egg mixture quickly into the cream sauce.  Cook on low, if needed,  until it thickens.  Stir in Parmesan cheese.

Serve this mixture over hot cooked brown rice.

Monday, September 21, 2015

Hawaiian Chicken in the Pressure Cooker

Tender delicious Hawaiian BBQ chicken in just 10 minutes.  Oh Yeah!  Serve this up with rice and a nice salad and dinner is on the table!

3# chicken-I used breast but you could use thighs, legs or whatever you like
1 c. BBQ sauce
1 c. coconut milk
1 t. chili flakes
1 can  pineapple
shredded coconut(garnish)
lime juice (garnish)

Mix BBQ sauce, coconut milk and chili flakes.  Put pineapple in the bottom of the pressure cooker.
Dip chicken in BBQ mixture and then place on top of the pineapple.  Pour the remaining BBQ sauce mixture over the chicken.  Close pressure cooker and cook for 10-15 minutes.  After it is done, release steam and remove chicken.  The sauce will be watery, so put the pressure cooker on Saute and reduce the sauce.  Serve chicken with sauce.  Sprinkle with coconut and lime juice.

Sunday, September 20, 2015

Apple Butternut Ginger Squash Soup

I was looking for a nice fall soup that would also be easy on the tummy.  This recipe was perfect.  If you do not have a pressure cooker, cook it for 45 minutes on the stove top.  It could also be cooked on low in a crock pot for 6-8 hours.   Pick your method!  Any way you cook it, you will find it creamy and delicious.  If you can't get the miso ginger broth, use chicken broth and add in a little ginger.

1 medium yellow onion, chopped (about 1 cup)

  • 1 celery rib, chopped (about 3/4 cup)
  • 1 carrot, chopped (about 3/4 cup)
  • 2 Tbsp butter
  • 1 butternut squash, peeled and chopped, seeds discarded (see How to Peel and Cut a Butternut Squash)
  • 1 t apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
  • 2 cups miso ginger broth (I get mine at Trader Joes)
  •     1 c. half and half

  • Pinches of nutmeg, cinnamon, salt and pepper
  • Put butter in pressure cooker, set to saute.  Add onion, celery and carrot.  Cook for 5 minutes.  Add squash, apple and broth.   Pressure cook for 10 minutes.  When done let set for 10 minutes and then quick pressure release.   Add half and half.  Using an immersion blender,  blend until smooth.  You could also blend this in a regular blender.  Stir in spices and serve.

    Apple Cinnamon Yogurt Cake

    This original recipe came from a very cute blob,  Buttercream Blondie.  I made a change or two and here is my twist on the recipe.  It is a wonderful fall cake.

    • 1 cup  flour
    • 1/4 cup sugar
    • 1/3 cup dark brown sugar
    • 1 and 1/4 tsp. teaspoons ground cinnamon
    • pinch freshly grated nutmeg
    • 1/4 tsp. salt
    • 7 Tablespoons unsalted butter-melted 
    • 1/2 c. chopped nuts
    •  Cake
    •  1/2 c. + 2 T.  unsalted butter
    • 3/4 cup sugar
    • 1/4 cup light brown sugar
    • 2 eggs
    • 1 tsp. vanilla extract
    • 8 ounces vanilla yogurt
    • 1 and 1/2 cups flour
    • 1 tsp. ground cinnamon
    • 1/2 tsp. ground cloves
    • 1/4 tsp. fresh grated nutmeg
    • 1&1/4 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1/2 tsp. salt
    • 1 cup diced  apple 
    Beat butter and sugars till creamed well.  Add eggs-beat well.  Add vanilla .  Beat just until well mixed.  Mix all dry ingredients together.  Now beat in 1/2 the yogurt mixture, then 1/2 the dry ingredients.  Repeat.  Mix in apple.  Spray a 8 x 8 pan and then also place parchment paper in the pan.  Give that a little spray too  Put batter into pan.
    Combine all topping ingredients and sprinkle all over the top of the batter.  Bake for one hour at 350.

    Mexican Chopped Salad

    This little recipe can be used as a salad, as a dip for chips or as a filling for burritos.  Versatile, isn't it?

    1 can black beans, drained
    3 Roma tomatoes, chopped
    1 c. chopped cilantro
    1 c. corn
    1/2 chopped red onion
    1 t. cumin
    3 T. lime juice
    Mix all ingredients together.
    4 tablespoons olive oil 3 tablespoons fresh squeezed lime juice 2 large garlic cloves, finely minced 1 teaspoon ground cumin Salt and pepper to taste 2-15 ounce cans (425 grams each) black beans(I buy Eden Organics) 2-3 large Roma tomatoes, diced 1 cup cooked corn kernels 1/3 cup finely diced red onion 1 large ripe avocado, diced small 2 tablespoons fresh chopped cilantro - See more at:
    4 tablespoons olive oil 3 tablespoons fresh squeezed lime juice 2 large garlic cloves, finely minced 1 teaspoon ground cumin Salt and pepper to taste 2-15 ounce cans (425 grams each) black beans(I buy Eden Organics) 2-3 large Roma tomatoes, diced 1 cup cooked corn kernels 1/3 cup finely diced red onion 1 large ripe avocado, diced small 2 tablespoons fresh chopped cilantro - See more at:

    4 tablespoons olive oil 3 tablespoons fresh squeezed lime juice 2 large garlic cloves, finely minced 1 teaspoon ground cumin Salt and pepper to taste 2-15 ounce cans (425 grams each) black beans(I buy Eden Organics) 2-3 large Roma tomatoes, diced 1 cup cooked corn kernels 1/3 cup finely diced red onion 1 large ripe avocado, diced small 2 tablespoons fresh chopped cilantro - See more at:
    4 tablespoons olive oil 3 tablespoons fresh squeezed lime juice 2 large garlic cloves, finely minced 1 teaspoon ground cumin Salt and pepper to taste 2-15 ounce cans (425 grams each) black beans(I buy Eden Organics) 2-3 large Roma tomatoes, diced 1 cup cooked corn kernels 1/3 cup finely diced red onion 1 large ripe avocado, diced small 2 tablespoons fresh chopped cilantro - See more at:

    Monday, September 14, 2015

    Creamy Pressure cooker Pork chops

    My friend, Maggie,  has been raving to me about the wonders of a pressure cooker:  how it makes food in no time at all, how tender and good and nutritious the food is.  So recently, after returning to work and facing the dinner time crunch again, I decided to invest in a pressure cooker and see what all the hoo haa was about.  These pork chops cook in 18 minutes, but then you have to let the pressure go down and still make the gravy.  For this recipe, not a big time saver.  But still a good dinner.

    • 6 pork chops, any kind
    • pepper
    • 2 -3 tablespoons oil
    • 1 12 cups chicken broth
    • 1 (10 1/2 ounce) can cream of mushroom soup
    • 1 12 cups sour cream
    • 1 tablespoon chopped fresh parsley
    Put the pressure cooker on saute.  Pour in the oil.  Sear the pork chops and set aside.  Pour in the chicken broth,  and return the pork chops to the pot.  Pressure cook for 18 minutes.  Allow steam and pressure to go down on its own.  Open, remove chops.  Add soup and heat well.  Add sour cream to soup.  Use as a gravy.

    Saturday, September 5, 2015

    Tomato and Squash PIe

    I am still trying to use up all those zucchini, patty pan squash and tomatoes from the garden.  This is a nice little vegetable pie that would make a great light dinner or a terrific side dish.

    • 1 (9-inch) prebaked deep dish pie shell
    • 3 tomatoes,  sliced 
    • 1 small zucchini, sliced into rings
    • 1 small yellow squash, sliced into rings 
    • 2 garlic cloves, minced
    • 1/2 cup sliced sweet or red onion
    • 10 fresh basil leaves, chopped
    • 1 cup grated mozzarella
    • 1 cup grated cheddar
    • 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
    • 2 Tbsp fresh grated Parmesan Cheese
    • Salt and pepper 
    Place tomatoes in a colander, sprinkle with a little salt and allow to drain for 10 minutes.  Meanwhile, heat a large skillet with 2 T. olive oil.  Add zucchini, yellow squash, onion and garlic.  Cook over medium high heat for about 15-20 minutes.  Place tomatoes on pie shell then top with squash mixture.  Place basil on top of squash. 

    Mix mayonnaise, mozaarella, and cheddar cheese.  Spread on top.  Sprinkle with Parmesan cheese.  Bake at 350 for 30 minutes.  Allow to cool 10 minutes before serving.

    Wednesday, September 2, 2015

    Chicken Marsala Pasta

    If you love a Chicken about it combined with some rigatoni pasta?  This dish is so yummy.  It was published in SIMPLE...a wonderful cookbook with simple and healthy dinners.

    2 boneless skinless chicken breasts
    1/2# sliced mushrooms
    3/4 c. Marsala
    2 T. butter
    1/2 c. chicken broth
    1/2# rigatoni pasta
    2 T. lemon juice
    1 t. tarragon
     1/2 c. Parmesan cheese
    Cut chicken breasts into thin strips.  Melt butter in a large fry pan and add chicken.  Cook until no longer pink.  Add mushrooms and saute for another 5 minutes.  Add Marsala, chicken broth, lemon juice and tarragon.  Bring to a simmer.  Simmer for 10 minutes.  Meanwhile, cook rigatoni in boiling water for 10 minutes.  Drain.  Mix chicken mixture and rigatoni in large pan.  Heat together for 10 minutes.  Sprinkle with Parmesan cheese and serve.

    Monday, August 31, 2015

    Grilled Pizza

    So the wind has really been blowing here in the Pacific Northwest and the power has been out now for two days.  Tonight we decided to go ahead and try to make pizza in the BBQ.  It was a great success!

    1 c. water
    1 T.  yeast
    1 T. oil
    1 t. sugar
    1 t. salt
    3-4 c. flour
    Whisk yeast and water.  Stir in oil, sugar, salt and flour.  Add flour.  Knead for 3-4 minutes.  Roll out into a circle shape.

    Put a pizza stone into the BBQ and heat the BBQ to 400 degrees.  Put the dough on top of the stone in the BBQ.  Close the BBQ and cook for 5 minutes.  Flip the dough over.  Put on toppings of your choice (we had pizza sauce, olives, sausage and cheese).  Cook for an additional 5 minutes or until cheese is melted.

    Taco Soup

    So the power is STILL out tonight....which means I will be making dinner on the woodstove.  This is an easy recipe and great served with those Tostito dippers.

    1/4 onion, chopped
    1 red pepper, chopped
    1 T. taco seasoning
    1 14 oz. can diced tomatoes
    1/2 c. refried beans
    1 c. salsa
    1 c. grated cheddar cheese
    black olives, chopped
    1 avocado, in slices

    Cook hamburger, onion and pepper until hamburger is completely cooked.  Add seasoning, tomatoes, beans and salsa.  Heat well.  Serve in bowls topped with cheddar cheese. black olives, and avocado slices. 

    Friday, August 28, 2015

    Lemon Chicken Stew

    This is a nice fall is coming dinner.  It uses many of the end of season vegetables available at this time of year.   The vegetables roast with the chicken in a lovely lemon oregano sauce.  Serve in a bowl and dinner is complete.

    1.5# boneless, skinless chicken thighs
    3 T. olive oil
    2 carrots, cut in large chunks
    1 onion, quarted
    2 cloves garlic
    2 small zucchini, sliced
    3 patty pan squash, sliced or quartered
    3 roma tomatoes, cut into thick slices
    3 red potatoes, quartered
    1 lemon
    2 T. oregano
    1 T. fresh rosemary
    1/2 c. cheese (I used a stitlton with lemon zest)
    In a large oven-proof pan, place 2 T. oil.  Add chicken thighs and brown on each side.  Remove from pan.  Add other T. oil and all vegetables.  Cook over medium heat for 10 minutes.  Return chicken to pan.  Sprinkle with rosemary and oregano.  Zest the lemon and sprinkle on top.  Squeeze juice from lemon and add to pan.  Bake, covered,  at 350 for one hour.  Sprinkle with cheese and bake an additional 15 minutes.

    Monday, August 24, 2015

    Gwyneth Paltro French Fries

    This is one of those recipes that is all over the internet and in Gwyneth's cookbooks.  If you haven't tried them yet, they are worth the effort.  You can mix them up by coating them with garlic, or cheese or even chili and cheese.  Tonight, to go with burgers, I just sprinkled on some seasoning salt.

    4 potatoes, cut into fries
    2 T. oil
    1 T. seasoning salt (or other toppings of your choice)

    After cutting up the fries, place them in a bowl of ice water for 15 minutes.  Drain.  Set on a towel, blot and dry.  Place in a bowl and toss with oil and seasonings.  Spread on a cookie sheet.  Bake at 450 for 25 minutes.

    Protein Energy Bites

    This is a quick, no cook recipe for small balls of goodness that provide protein and energy.

    1/2 c. peanut butter
    1/3 c. honey
    1 t. vanilla
    Mix these three ingredients together.  Then mix in:
    1 c. rolled oats
    2/3 c.unsweetened coconut
    1/2 c. flaxseed meal
    6 T. chocolate chips
    Refrigerate the dough for 20 minutes.  Roll into balls.  Keep refrigerated.

    Beef and Snow Peas

    A fresh stir-fry with a delicious sauce beautifully served over steamed rice.

    1# sirloin steak, cut into strips
    1/2 # snow peas
    1/2 # sliced mushrooms
    2 T. oil
    Sauce:  whisk together these ingredients:
    1/2 c. soy sauce
    5 T. brown sugar
    4 garlic cloves, minced
    1 t. ginger

    Heat oil in a large fry pan.  Add steak and stir for 5-6 minutes.  Add peas and mushrooms.  Stir fry for another 5 minutes.  Lower heat and add  in sauce ingredients.  Simmer for 3-4 minutes.

    Saturday, August 22, 2015

    White Cheese and Chicken Lasagna

    This recipe comes from the Tasty Kitchen website.  I have halved the recipe to make an 8 x 8 baking pan size.  If you are feeding a bigger crowd, just double it.  It is creamy and delicious no matter what the size.

    • 6 Lasagna Noodles
    • 1/4 cup Butter
    • 1/2  Onion, Chopped
    • 1 clove Garlic, Minced
    • 1/4 cup Flour
    • pinch of Salt
    • 1 cup of Chicken Broth
    • 3/4 c. cup Milk
    • 2 cups Shredded Mozzarella Cheese, Divided
    • 1/2 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
    • 1/2 teaspoon Dried Basil And Oregano
    • 1/4 t. nutmeg
    • 1 cup Ricotta Cheese
    • 1 cup Cooked, Cubed Chicken
    • 1/2 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
    • 1/2 Tablespoon Chopped Fresh Parsley

    Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain.
     Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender. Stir in flour and salt; simmer until bubbly.
    Mix in the broth and milk, and simmer. Stir in 1 cup of mozzarella cheese and 1/4 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
    Spread 1/3 of the sauce mixture on the bottom of the 8 x 8 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese.
    Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
    Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.


    Wednesday, August 19, 2015

    Zucchini Chicken Enchilada Boats

    1 can enchilada sauce
    4 small zucchini
    1 t. oregano
    1 t. cumin
    1/4 t. chili powder
    1 c. chopped cilantro
    1 garlic clove, minced
    1 1/2 c. cooked chicken, cubed
    1/4 c. chopped onion
    1 c. shredded Cheddar Cheese

    Cut zucchini lengthwise.  Using a spoon or melon baller, scoop out middle of zucchini.  Save this to add to filling. Mix this with chicken, onion, spices, and garlic.   Put zucchini into a steamer and steam for one minute.   Sprinkle lightly with salt  and place zucchini face down on paper towels to drain for 15 minutes.   Lightly cover the bottom of a 12 x 9 baking dish with several tablespoons of the enchilada sauce.  Place zucchini on top of sauce and fill with chicken mixture.  Pour remaining sauce on top.  Sprinkle with cheese.  Bake, covered,  at 400 for 25 minutes

    Tuesday, August 18, 2015

    Granola Breakfast Cookies

    My sweetheart leaves for work at 4:30 in the morning.  At that time of day he is not thinking about making or eating any breakfast before leaving.  Just point him to the coffee pot.  I decided that these healthy breakfast cookies would be easy to throw in his lunchbox and have for breakfast after he gets to work.  They are easy and nutritious.  If you use protein granola they become protein packed cookies.

    This recipe makes 12- 14 large cookies.

    1 1/2 c. granola
    1 1/2 c. rolled oats (oatlmeal)
    1 c. of dried fruit (any kind)
    l/2 c. chocolate chips
    1/2 t. cinnamon (optional)
    2 ripe bananas, mashed
    1/2 c. peanut butter
    1/4 c. honey

    In a small bowl combine the bananas, peanut butter, and honey.  In a larger bowl combine all the other ingredients.  Then mix the honey mixture into the dry ingredients. Using a 1/4 c. measuring cup as a scoop, scoop out cookies and place onto a parchment lined cookie sheet.  You will need to put a little water on your hand to flatten the cooky out.  If your hand is not damp it will stick to the cooky.
    Bake at 325 for 15 minutes.  Let sit on the cooky sheet for 5 minutes before removing.

    Thursday, August 13, 2015

    Zucchini Tomato Tian

    With our wonderful weather here in the Pacific NW, the zucchini and tomatoes are both flourishing!  Hooray!  This is a great side dish to make up with some of your fresh garden veggies, or those easily gotten this time of the year at a farmer's market.   You can also add yellow squash, or potatoes to this recipe for variation.   Try different cheeses for a twist!

    2 zucchini, sliced
    1 large tomato, sliced
    1 garlic clove, minced
    1/2 c. sliced mushrooms
    1/2 onion,  sliced
    1 c. grated cheese
    Spray a baking dish with Pam.  Spread minced garlic on the bottom.
    Layer vegetables with sides toward the sides of a baking dish. (See picture)
    Cover and bake at 400 for 30 minutes.  Uncover, sprinkle with cheese.  Lower temperature to 375 and bake for another 20 minutes.

    Beef on Kimmelweck

    This is one of those dishes that my German relatives love, love, love.  Basically it is a roast beef sandwich on a hard roll that has been dusted with salt.  Add gravy and they are in heaven!

    4 kaiser rolls
    2 T. Cornstarch
    1/4 c. water
    kosher or sea salt for sprinkling

    2# cooked roast beef
    gravy made from the roast's juice, or pre-bought gravy

    Cut the rolls in half.  Brush with olive oil lightly.
    Mix the cornstarch and water, cook until it thickens.  Brush this mixture on the top of the rolls, then sprinkle with some salt.  Toast in the oven at 350 for 15 minutes

    Dip the top and bottom of the roll in the gravy then add roast beef.  Horseradish also goes nicely with this.  

    Wednesday, August 12, 2015

    Zucchini Brownies

    This is my 2nd recipe for these brownies.  This recipe comes from the King Arthur flour.  They are really super delicious and the little ones will never even suspect a veggie inside!

    • 1 1/2 c. zucchini (about one 8" fresh zucchini, trimmed), cut into chunks*
    • 3 tablespoons butter, melted
    • 3 large eggs
    • 1 teaspoon vanilla
    • 3/4 cup sugar
    • 2/3 cup unsweetened cocoa powder,
    • 1/2 teaspoon espresso powder
    • 1/2 teaspoon baking powder
    • heaping 1/4 teaspoon salt
    • 1/2 cup flour
    • 3/4 cup  chocolate chips
    • .


    • 3/4 cup chocolate chips
    •  3 tablespoons milk
     Process the zucchini in a food processor.  In a large mixing bowl beat butter and sugar.  Add eggs and vanilla and beat well.   Mix in flour, cocoa, espresso powder, baking powder, salt, and flour.  Stir in chocolate chips.  Bake at 375 for 25 minutes.  Cool completely.

    Heat milk and chocolate chips.  Whisk until smooth.  Pour over brownies.