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Friday, December 2, 2016

Thai Beef and Broccoli Peanut Bowl

This is a delicious Thai inspired rice bowl.  It is topped with sauteed beef and broccoli, interspersed with a easily made peanut sauce, garlic and green onions.  And it comes together in only 30 minutes!
This recipe serves two.

2 cloves of garlic
1 lime
2 green onions, chopped
1 c. jasmine rice
2 c. broccoli florets
1/2# sirloin tips or 1 sirloin steak cut into thin strips
2 T. soy sauce
4 t. sugar
2T. peanut butter
2 T. olive oil
Bring 2 C. of water to boil in a saucepan, add rice and cover.  Simmer for 15 minutes.  Meanwhile. mix in a shallow dish 1 T. oil, 1 T. soy sauce, 2 t. sugar, i clove of garlic minced and 12 of the lime zested.  Put the beef into this mixture and let set for 10 minutes.    Then heat 1 T. oil in a fry pan and add in the beef, broccoli and marinade.  Stir and cook for about 8 minutes.  Add in the peanut butter, 1 T. soy sauce, 2 t. sugar and 1/4 c. water.  Stir well.  Add in the green onions.  Serve over the rice with additional lime wedges (if desired).

Wednesday, November 23, 2016

Cranberry Orange Cranberrry Sauce

Do You love cranberry sauce?  I look forward to its wonderful sweet and tartness this time of year.  With Thanksgiving coming up soon, I have decided to re-post this is by far the best cranberry sauce I have ever had.  And it is easy to make!  Do yourself a favor and make this today!

1 bag fresh cranberries
1 c. sugar
1 c. orange juice
1 T. orange jest

Put all ingredients in a saucepan and bring to a boil over medium heat. Boil, stirring frequently for 10-15 minutes.

Cranberry Apple Wild Rice Pilaf

  •  This is a repeat post that is just lovely to serve at Thanksgiving.  It makes a nice alternative side dish for those watching their carbs.
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups apple juice
  • 1 tablespoon Dijon mustard
  • 3 tablespoons butter, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1 c. wild rice, rinsed and drained
  • 1/2 large onion, diced
  • 1 Fuji or honeycrisp apple, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons apple cider vinegar
  • 1/2 cup dried cranberries
  • 1/2 cup choppedwalnuts
Bring chicken broth, apple juice, mustard, 1 T. butter, salt, pepper, parsley, oregano, thyme and bay leave to a boil in a large pan.  Add rice, cover, lower heat to low to a slow simmer.  Cook for 45 minutes-check and cook additional time if needed.
Melt 2 T. butter in a saucepan.  Add the onion and apples and saute until tender.  Add garlic.  Saute several more minutes.  Stir in rice, cranberries and walnuts.  Serve.

Tuesday, November 22, 2016

Best Ever Pumpkin Pie

This is the pumpkin pie my family requests every year.  It is delicious with spices and bakes up beautifully.  It has just a hint of molasses.  You will love it.  The recipe is from the cookbook, "Heirloom Baking with the Brass Sisters."  This is a delightful cookbook full of old recipes found and restored by the sisters.  Enjoy!

1 1/2 c. canned pumpkin
1 c. brown sugar
1 T. molasses
1 t. cinnamon
1/2 t. gingerr
1/2 t. salt
2 eggs
1 T. melted butter
1 12 oz. can evaporated milk
1/4 c. water
Mix the pumpkin, sugar, cinnamon, ginger and salt.  Add eggs, molasses, and butter stirring until well mixed.  Make sure the molasses is well mixed in.  Add the water and the evaporated milk.  Pour into a 10" pie shell (that is unbaked).  Bake at 450 degrees for 15 minutes.  Turn heat down to 350 degrees and continue baking for another 50 minutes.  Allow to cool 2-3 hours.  Serve with a large scoop of whipped cream.

Gnocchi in Parmesan Broth

This is a simple soup type dish that I have changed a bit from the regular recipe.  It needed a bit more flavor in the broth to liven up the dish.  It is another quick and easy recipe to prepare.

1 clove garlic, minced
1/3 onion, chopped
1/2 bunch rainbow chard, cut into thin slices
2 oz. baby spinach
1/4 t. red pepper flakes
2 c. vegetable stock
1 T. vegetable concentrate
4 T. heavy cream
1 # gnocchi
1 c. Parmesan cheese
Heat oil in fry pan, ad onion and garlic.  Saute 5 minutes.  Add in chard, spinach, red pepper, vegetable stock and concentrate.  Simmer until gnocchi is ready.  In a large saucepan bring salted water to a boil.  Add gnocchi and boil for 2-3  minutes.  Drain.  Add gnocchi to broth.  Stir in 2/3 c. parmesan cheese and cream.  Heat for a minute.  Serve in bowls sprinkled with additional cheese.

Sunday, November 20, 2016

Cranberry Orange Yogurt Bread

This is a lovely little loaf just perfect with a cup of coffee or tea or hot chocolate...or whatever you drink!  It has a nice mixture of texture and flavor and the added bonus of plain oil or butter in this loaf!


  • 3/4 cup plain Greek yogurt
  • 1 c walnuts, roughly chopped
  • 2 c all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 c sugar
  • 1 large egg
  • ¾ c orange juice
  • 1 Tbsp orange zest
  • 2 c fresh cranberries

Whisk together the yogurt, sugar, egg, and orange juice in a medium size mixing bowl.  Now add in the flour, salt, baking powder, baking and soda.  Mix until it just comes together.  Add in the orange zest, cranberries and walnuts.  Spray a loaf pan and put the dough in.  Bake at 350 for one hour.

Friday, November 18, 2016

French Onion Burgers

These are a nice big meal when you are hungry for a big burger with delicious fixings.  The burger is topped with an onion gravy and gruyere cheese.  It is great served with a simple green salad.  This recipe serves 2.

3/4# ground beef
salt and pepper
1/2 yellow onion, sliced thin
1 sprig fresh thyme
2 T. flour
1/2 c. beef broth concentrate
2 t. butter
2 slices gruyere cheese
1 T. water
1 T. Worcestershire sauce
In a skillet melt the butter, add the onions and thyme and cook for 5-7 minutes.  Add in the flour, whisk well.  Then whisk in the beef broth, water and Wocestershire sauce and whisk until it thickens.  Keep warm.

Mix the ground beef and salt and peppers.  Form into 2-3 burgers.  Heat a T. of olive oil in another skillet, add burgers and cook for 4-5 minutes per side.  Spoon gravy over top of burgers and then top with cheese.  Cover until cheese melts.  Serve on a bun with additional onion gravy if desired.

Wednesday, November 16, 2016

Eggplant Pizza Melts

This is a good alternative to making a whole pizza.  It makes enought for 4 generous portions, and with salad is a perfect dinner.  It comes together quickly and is light and cheesy.

2 thin eggplants
2 sprigs fresh oregano, chopped
2 cloves of garlic, minced
8 oz. fresh mozzarella cheese, cut into thin slice
2 ciabetta rolls, cut in half
1 t. basil
1/2 t. thyme
1 14 oz. can tomato puree
4 T. parmesan cheese
3 T. olive oil
Line a baking sheet with a silipat, aluminum foil or parchment paper.  Cut the end off the eggplants.  Slice each lengthwise, and then cut each half into thin slices.  Place the eggplant on the baking sheets.  Sprinkle with 2 T. of the olive oil and salt and peppper.  Bake at 400 for about 15 minutes.  Remove from oven.  Place  the other T. of oil into a saucepan.  Heat and add in the garlic, and basil and thyme.  Saute one minute then add in the puree.  Heat through.  On a baking sheet  put the ciabbata halves.  Top with some of the tomato puree.  Then top with the eggplant, more sauce, parmesan, and mozzarella.  Bake at 425 until cheese melts.  Sprinkle with oregano and serve.

Sunday, November 13, 2016

Mexican Rice Bowl with Black Beans and Greens

 I am taking a wonderful vegetarian big bowl class online through Craftsy.  This is the first recipe I have tried, and I will be sharing more as I learn and complete the course.  This recipe is time made up on the weekend when you have more time to prepare all the steps.  The beans have to be soaked overnight, then cooked for 1 1/2 hours and then sit overnight again to meld all the flavors.  This is the time intensive part.  It could be done in steps on a weekday.  Just know you are not going to put this recipe together after work one night.


For the black beans with greens:
1 lb (21/8 cups/455 g) black beans, rinsed and
picked over
  • 2 quarts water
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 to 4 garlic cloves, minced
  • About 4 tablespoons chopped fresh cilantro
  • Salt
  • 1 generous bunch(about 6 c. chopped) of greens of your choice
  • For the brown rice:
    • 11⁄2 cups brown rice
    • 3 cups water
    • 3⁄4 to 1 teaspoon salt
  • For the salsa fresca:
    • 1⁄4 small white or red onion, minced
    • 1 teaspoon red wine vinegar
    • 3-4  ripe tomatoes, finely chopped
    • 1  jalapeño chile, seeded, if desired, and minced
    • 4 tablespoons chopped fresh cilantro, or more to taste
    • 1 to 2 teaspoons fresh lime juice (optional)
    • Salt
  • 1 or 2 avocados, peeled and sliced or diced
  • Chopped fresh cilantro
  • Crumbled queso fresco 

    For the beans:  Rinse beans in a colander.  Carefully pick through as sometimes there will be small rocks mixed in. Put beans in a large bowl and cover with water.  Water should be about 2" above the beans.  Let sit and soak overnight.
    The next day, put oil in a large dutch oven and saute the onion and garlic for about 3 minutes.  Pour in all the beans and water.  Bring to a boil.  Skim off any foam that forms on the surface.  REduce heat, simmer covered for 30 minutes.  Add teaspoon of salt and cover again.  Continue to simmer for 1 1/2 hours.  Cool and place in refrigerator overnight.

    For the rice:  Put water into a large saucepan.  Bring to boil, add rice and salt.  Cover and simmer for about 25 minutes or until all water is absorbed.  Take off heat, uncover, cover with a towel and then the lid and allow to sit for 10 minutes.

    Combine all the salsa ingredients in bowl and let sit for 15 minutes.

    Put the bean pot back on the stove and bring to a simmer.  Add in the greens, cover and let cook for 10 minutes to wilt the greens.

    To serve: 

    1. Spoon the rice into deep or wide bowls. Top with the black beans and greens, making sure to ladle in plenty of broth. Garnish with the avocados and cilantro. Top with the salsa, sprinkle with the cheese, and serve.

Saturday, November 12, 2016

Salmon Poke Bowl

Hawaiian poke usually involves raw fish marinated to cook it.  This poke bowl has cooked salmon mixed with a garlic-soy sauce served over brown rice.  The dish is completed with cucumber green onion side and sliced avocado.  A nice mayonnaise based sriracha sauce is dolloped on top.  If you can find it, the dish can be further complimented by a seaweed salad.

1 clove garlic, minced
1 Persian cucumber, sliced thin
2 green onions, chopped
2 salmon filets
1 T. sesame oil
2 T. soy sauce
3 T. mayonnaise
1 T. sriracha sauce
1 avocado
3/4 c. brown rice
2 c. water

Put water in a large saucepan with a pinch of salt.  Bring to boil, add rice, cover and simmier for 25 minutes.  While the rice is cooking mix the soy sauce and garlic.  Add in the green onion and set aside.  In a large fry pan heat the sesame oil.  Add the salmon, skin side down.  Sprinkle with salt and pepper.  Cook salmon for 4 minutes on one side, flip and cook another 4-5 minutes.  Remove from heat.  Remove skin, break salmon into pieces and mix into soy sauce mixture.  Mix mayonnaise and the sririacha.

Half avocado, remove the pit, and cut into slices.   To serve the bowl, put 1/2- 1 c. rice into 2 large bowls.  Top on one side with the salmon mixture.  On the other side arrange the avocado and seaweed salad if using.  Sprinkle with sriracha mayonnaise and serve.

Friday, November 11, 2016

Turkey Burgers with Apple-Brussel Sprout Slaw

This is an unusual burger.  You definitely should be a brussel sprout lover to enjoy it.  The brussels sprouts are sauteed with some sliced apple and onion and topped with apple cider for a slightly sweet taste.  Top the burgers with a big spoonful of the slaw and serve the rest on the side.

10 0z. ground turkey
 1/2 c. grated apple
1/2 t. coriander
1/2 t. cumin
1 T. apple cider
Mix these ingredients and form into two large burgers.  Put a T. of oil into a frying pan and cook on medium heat, turning after 4 minutes.  Cool an additional 3 minutes then top each burger with a slice of cheddar cheese.
Meanwhile in another pan put 2 t. oil and
2 c. thinly sliced brussel sprouts
1 c. thinly sliced and then diced apple
Saute for about 10 minutes.  Stir in 2 T. apple cider.
In a

Wednesday, November 9, 2016

Turmeric Caulifower And Rice bowl with Roasted Chickpeas and Spinach

This is another recipe I have recently tried from Plated.  I though it would be very spicy with the combination of spices, but it actually was quite mild.  Turmeric is a great spice to use that has an abundance of healthy benefits.

1/2 oz. ginger, peeled and kept whole
1 T. butter or ghee
2 t. turmeric
3/4 c. jasmine rice
1/2 c. coconut milk
3/4 c. water
1/2 head of cauliflower, broken into small pieces
1 c. canned garbanzo beans, drained and rinsed
1/2 English cucumber
1 t. cumin
1 T. curry powder
1 c.plain yogurt
2 c. spinach
Melt butter or ghee in a large saucepan.  Drop in the ginger and turmeric.  Stir for one minute.
Add rice and stir well to mix with spices.  Add coconut milk and water.  Bring to a boil.  Lower heat to simmer, cover and cook 12 minutes.  Take off heat and allow to sit for 10 minutes.  Stir in spinach to wilt.
Heat an oven to 425 degrees.  On a piece of parchment or silipat on a cooky sheet, place beans and  cauliflower. Sprinkle with 2 T. canola oil and curry powder and cumin.  Bake for 20 minutes.
Grate cucumber, place in ba bowl with a towel or paper towel.  Allow to sit for 10  minutes, Squeeze out water.  Mix cucumber and yoguirt.  Season with a pinch of salt.
To serve:  Put rice in bowl and top with cauliflower and beans.  Add a large spoon of the cucumber mixture on top.

Macadamia Chocolate Chip Espresso Bars

This is a recipe I have had for many years that I just tweaked a little to include all the flavors my sweetheart loves.  If you don't want to use macadamia nuts, almonds will also work very well.

1/2 c. butter
6 T. sugar
6 T. brown sugar
1 egg
1/2 t. vanilla
1/2 t. espresso powder
1 c. plus 2 T. flour
1/2 t. salt
1/2 t. baking soda
1  c. nuts
1 c. chocolate chips.
Beat together the butter and sugars.  Add in the egg and vanilla and beat until creamy.  Add espresso powder, flour, salt and baking soda.  Beat just until mixed.  Stir in nuts.  Spread mixture in a sprayed 8 x 8 baking pan.  Sprinkle chocolate chips on top.  Bake at 375 for 15 minutes.

Sunday, November 6, 2016

Eat Your Veggies Shepherd Pie

Tonight called for a little comfort food..something with mashed potatoes.  So I looked in the fridge, gathered up some simple veggies and made these little shepherd's pies.  This recipe will make 2 large and 2 small pies, or 6 small.  You could also just put it into a 8 x 8 baking dish and serve it like a casserole.  Feel free to add other vegetables you might like or have on hand!

For the filling:
4 stalks celery, chopped
1/2 onion, chopped
4-5 carrots, sliced
1 1/2 c. peas
8 mushrooms, sliced
1 small container Pacific brand cream of mushroom
1/4 c. half and half
1 c. vegetable broth
1 T. vegetable concentrate
1 t. thyme
4 T. flour
2 T. butter
1 T. olive oil
Heat a large skillet over medium heat with the olive oil, onions, carrots, and mushrooms.  Saute until all vegetables are tender.  Stir in thyme and peas.  Now add the butter, melt and then add the flour.  Cook for several minutes.   Add the half and half, vegetable broth, and vegetable concentrate.  Bring to a boil, turn down heat and simmer until it is thickened.  Spoon into ramekins.
For the topping:

4 large gold Yukon potatoes, cut into small piece
Put potatoes in a saucepan.  Cover with water and bring to a boil.  Cook until tender 15-20 minutes.
Drain.  Put into a bowl with:
1/2 c.half and half
1/2 t. garlic salt
Beat until smooth and creamy.  Top filling with potatoes, like a very thick frosting.

Bake at 350 for 15 minutes.

Saturday, November 5, 2016

Maple Roasted Acorn Squash with Arugula, Quinoa and Burrata

This is another recipe from Plated.  I happened to be working late at a training this week, so I left the recipe card and bag of ingredients for my husband to prepare.  This gorgeous and delicious dinner was waiting when I got home!  The squash is tender and just lightly sweetened with maple syrup.  It is served over a salad of arugula and quinoa with burrata cheese.  This is a new cheese for me to try -it is like fresh mozzarella, but more stringy.

1 acorn squash,
2 T. maple syrup
2-3 c. arugula
1/4 t. chili powder
salt and pepper
4 oz. burrata
2/3 c. quinoa
1 1/3 c. water
1/2 c. dried cranberrries
1/2 c. dried pecans
For the salad dressing:
 2 t. dijon mustard
2 T. olive oil
1 T. apple cider vinegar
Whisk all dressing ingredients together.

Line a baking sheet with aluminum foil or parchment paper.  Cut the squash in half, and remove all the seeds and pulp.  Cut into thick slices.  Arrange on baking sheet.  Sprinkle with 1-2T. oilive oil, salt and pepper and chili powder .  Bake at 450 degrees for 15 minutes, turn and bake another 10 minutes. 
Combine quinoa and water in a saucepan.  Bring to a boil, cover, and simmer for 15 minutes.
Mix quinoa, arugula, pecans, and cranberries.  Toss with dressing.
On a plate arrange the arugula mixture, top with squash slices.  Place spoonful of cheese on salad.

Friday, November 4, 2016

Gruyere Mushroom Bread with Arugula

Today I am making an appetizer for a staff get together.  Only I decided it could be a great little dinner with a little arugula salad on top.

i loaf french bread, sliced lengthwise
2# sliced mushrooms
2 t. thyme
1/2 # grated Gruyere cheese
1 T. olive oil
1 T. sherry
2 c. aruglula

Heat a cast iron pan or skillet to medium high heat-without anything in it.  Add in the mushroom, garlic and thyme and saute for about 4 minutes.  The moisture in the mushrooms will draw out.  Stir frequently.  Add the sherry and cook for another 2 minutes.  Sprinkle the bread with the olive oil.  Top with mushroom mixture.  Sprinkle cheese on top.  Broil until the cheese is melted.  Top with the arugula. Slice and serve.

Wednesday, November 2, 2016

Korean Spicy Tacos

I am trying yet another one of those cooking sites that delivers menus and ingredients to your house.  This time I am trying one called Plated.  This is my first try with their recipes.  This is one of their favorite recipes by users.  It is spicy with unusual ingredients you might only be able to find if you have a local Asian grocery or are willing to shop online.  I found the gochujang available on Amazon.

1/2 yellow onion, sliced very thin
1 red pepper, sliced thin
1 yellow pepper, sliced thin
12 0z. ground beef
1 T. sesame oil
4 t. soy sauce
1/2 t. sugar
1  T. gochujang
6 flour tortilla
2 c. Bibb lettuce leaves
1/2 cup kimchi
Mix sesame oil, soy sauce, gochujang and sugar together.  Place with onion and pepper slices into a large plastic bag or large bowl with the sesame oil mixture.  Marinade together for 10-30 minutes.  Brown ground beef until it is no longer pink.  Add in vegetables and marinade.  Saute for 10 minutes.
Warm tortillas.  Place lettuce leaves on tortillas, top with ground beef mixture and then kimchi on top.  If you want it more spicy, spread more gochujang on the tortilla shell.

Sunday, October 30, 2016

Puff Pastry Pumpkin Twists

OK, so I am a bit obsessed with baking with puff pastry right now.  But it is so easy, and the results are always delicious.  I found this recipe on Pepperidge Farm's website.  It makes 4 large pastries that can be sprinkled with course sugar, or drizzled with glaze.

  • 1 large egg
  • 2 teaspoons water
  • 4 sheets puff pastry
  • 1 cup canned plain pumpkin
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • coarse sugar, optional

  • Combine egg and water, whisking well.  Set aside.  Mix pumpkin, sugar and pumpkin pie spice.
    Open 1 off the puff pastry sheets and spread with 1/4 of the pumpkin mixture.

     Roll up in a long roll.  Take a knife and cut a lengthwise cut through the dough leaving about 1-2" uncut at the top.

    Twirl the two pieces around each other. 

    Twist into a circle shape and place on parchment paper on a cooky sheet. 

    If your want course sugar on, brush with egg mixture and sprinkle with sugar.  You can leave the sugar off and just brush with the egg mixture.  Bake at 400 degrees for 30 minutes. 

    Apple Pumpkin Sunflower Seed Bread

    A nice variation on a quick bread with all the great fall flavors.

    • 1 1/2 cups flour
    •  1 teaspoons pumpkin pie spice
    • 1 teaspoons baking soda
    • 1/2  teaspoon salt
    • 1/2 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1/2 cup vegetable oil
    •   2eggs
    • 1/2 cup  apple cider or apple juice
    • 1/2 of a 15 - ounce can pumpkin
    • 13/4 cups finely chopped apple
    • 1/2 cup dry-roasted sunflower seeds 
    • Beat together the sugars and oil.  Add eggs and beat again.  Add pumpkin and mix.  Beat in flour, spice, baking soda and salt.  Stir in apples and sunflower seeds.  Grease a loaf pan and put parchment paper on the bottom.  Then grease again.  Bake at 350 for 55-60 minutes.

    Thursday, October 27, 2016

    Chili on Cornbread Waffles

    Do you love a cornbread muffin with your chili?  This recipe combines that taste by serving the chili on a cornbread waffle.  And it couldn't be easier!

    For the cornbread waffles:
    Just choose your favorite cornbread waffle mix and mix according to the directions on the box.
    Heat a waffle maker, pour batter into the waffle maker and cook til done.

    For the chili:
    1# ground beef or ground turkey(optional)
     1 28 oz. can crushed tomatoes
    1 15 oz. can tomato sauce
    1 can black beans, drained
    1 can pinto or kidney beans, drained
    1 c. corn kernels
    1/2 c. chopped onion
    1 T. olive oil
    2 T. chili powder
    1 T. cumin
    Heat oil in a large pot.  Add onions and saute 2-3 minutes.  Add meat and saute until no longer pink.  Drain off any grease.  Add in all other ingredients and simmer until warmed.

    Top at waffle with some chili, grated cheese, sour cream, and green onions.