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Showing posts from January, 2010

01-29 Jessie's Spinach Salad & Poppy Seed Dressing

6 oz baby spinach, rinsed and dried
1-2 slices of bacon, cooked and crumbled or real bacon bits, fried on skillet just a bit
On skillet, heat:
1/2 -1 c slivered almonds
1/2-3/4 c sugar
until carmelized, watch carefully- its easy to burn!
1/4 -1/2 c feta, crumbled or herbed feta, crumbled
2 fresh oranges, peeled, segmented & cut into small pieces or 2 cans of mandarin oranges, drained
Break up nuts and layer everything on top of spinach

Best with:
Poppy Seed Dressing
1/2 - 1 c mayo OR plain yogurt (amount controls creaminess)
1 T poppy seeds
1/4 c milk
1/6-1/3 c sugar
2 T red wine vinegar
Put in sealable container and shake well!
I have been using less mayo and less sugar with more vinegar with good results but still in the testing phase =)

01-28 Lemon paprika fish

1 fillet of white fish like Halibut, Talapia or Roughy
Drizzle each fillet lightly with
lemon juice
Sprinkle in decreasing amounts over fillet:
brown sugar
black pepper
garlic powder
onion powder
Bake fish at 375F until flaky, about 7-10 min.

01-27 Portland Oregon Eggs Benedict

Dad and I went to a cute 60-70s retro restaurant (think Brady Bunch) in Lake Oswego
but when we went back a few months later, it was transformed into a pub =(
I've never seen this light version again so I am glad I took notes.
Assemble into sandwich:
1 English muffin, toasted
2-4 fresh baby spinach leaves, rinsed and dried
1-2 thin slices of tomato
3-4 slices of avocado
1 poached egg or over easy egg, really any cooked egg will work
1-2 T Hollandaise Sauce (can buy in jar) (Optional but really good)

Eat with an orange and be full until lunch!
Just read that Bechamel sauce (see 01-30) is a good substitute...will try it.
Yumm! Sauce would be really good, too.
*If you have a long morning or are really hungry, add :
a heated slice of Canadian bacon

01-26 Butterfly Chicken

1 3-4 lb whole chicken (try to find free range)
Cut straight up the middle of breast bone, creating a butterfly shape
Place in large ziploc bag and add:
3 long springs of fresh rosemary or crush a large handful of dried rosemary
1 lemon, cut in half
1 red onion, quartered
6 T EV Olive Oil
pinch of sea salt.
Seal bag and massage a bit and refrigerate 2 hours or up to 2 days
To cook in 425 F oven:
dump contents onto cookie sheet (line with foil if hard to clean)
Arrange chicken skin side up and flattened into "butterfly" shape.
Bake 45 minutes until skin is crisp and golden

01-25 Dad's Quick Italian Meatballs

1 lb lean ground beef
2 eggs
1 c Italian bread crumbs
1/2 c spaghetti sauce (more or less, see how it looks)
The longer you mix/beat them, the more tender they will be
Form meatballs and bake at 350F about 12 minutes
Use in meal immediately or freeze for later
Put in spaghetti or any pasta will work.
Meatball sandwiches would be good too!

01-24 Quick Burger with meatloaf seasoning

1 lb lean ground beef
1/2 c ketchup
1 T meatloaf seasoning
Form about 6 patties that are thicker on sides than in middle (think red blood cell)
Bake in oven 375 F for 15 minutes, approx.
Remove from oven and if desired
place 1 slice cheese on each burger.
Return to oven about 2 minutes
Serve on bun for burgers or serve with other sides as single serve meatloaf =)
Can freeze others for later

Meatloaf Seasoning:
2 t dried mustard
2 t paprika
1.5 t salt
1.5 t dried thyme
1.5 t basil
1 t black pepper
1 t garlic powder
1 t onion powder
Mix and store in dry place.

01-23 Baked Potato night

Bake in oven at 350F for about an hour or microwave on potato setting:
1 baking potato, poked with a fork a few times (Yukon Golds are the best but any will do)
You can rub olive oil on the potato before baking, also.
Add any of the topping ideas:
chopped ham or chicken or crumbled bacon or canadian bacon
chives, onions,
fresh herbs
Sour cream or plain thick greek yogurt

01-22 Cooper Lasagne

In skillet, brown:
1 lb ground beef
1-2 T Italian seasoning
4-6 zucchini, cubed
breaking up meat into small bits. Cook until almost done
Combine in a bowl with hand mixer:
10 oz lowfat Cottage Cheese
1/4-1/2 c fresh parsley, chopped
2 eggs
to resemble ricotta.
Gather other ingredients:
1 box no cook Lasagne noodles
2 jars spaghetti sauce or homemade marinara sauce
3 c shredded mozzerrella
Layer, in 8x12 casserole, the ingredients in the following order:
noodles-zucchini meat-sauce-cheese-noodles-cottage cheese mix-sauce-cheese
then repeat once more. So use 1/4 or 1/2 of each ingredient for each layer.
Place in 350F oven for about an hour

01-21 Yumm Bowl

Layer in a microwaveable bowl:
1 scoop of cooked rice
1/4 c prepared beans: black, kidney, pinto, or cannelini
1/4 c shredded cheese: cheddar, jack, any combo
Microwave about 1 minute, til cheese is melted
Then layer with:
1/4 c Yumm Sauce or sour cream
1 small tomato, chopped or pico de gallo or mango salsa, etc.
fresh cilantro, torn
avocado, cubed

01-20 Orange Hoisin Chicken

Sauce: Mix
2 T froz orange juice concentrate or 1 /2 c orange juice
1/4 c agave or honey
2 T Hoisin sauce
1 t fresh ginger, minced or 1/2 t ginger powder
1 t fresh garlic, minced or 1/2 t garlic powder
1 T sesame oil
In separate pan, brown
4-6 boneless skinless chicken breasts
about 6 min on each side
Pour sauce over chicken and let simmer, until chicken is done but still tender and juicy
Serve over rice with glazed ginger carrots

01-19 Morning Millet

I think my grandma served me this for breakfast every time we stayed at her home. I never had it anywhere else until my second year at university when I decided to learn how to make it myself. It is very satisfying and doesn't have to stickiness of a bowl of oatmeal. I have since learned this grain is very common in India and African nations as it will grow in dry, hot climates. It is has more protein per cup (6g) than cream of wheat (4g) (pasta has 2g) but it can't compete with oatmeal (11g) or quinoa (24g). Its just nice for a change of texture or as a side. I have always been able to find it at stores with bulk whole grain bins.

Millet is fluffier when cooked with less water and more moist and dense when cooked with extra water. The flavor can be enhanced by lightly roasting it for about 3 minutes in a dry pan, stirring constantly. It will have a nutty aroma. But it can burn easily.
Shorten your cooking time by 5-10 minutes by soaking the millet overnight.Bring to a …

01-18 Shepherd's pie, lite

In saute pan, saute:
1 T EV Olive oil
1 lb lean ground beef
1/2-1 c onions, chopped
1/2 - c carrots, chopped
1/2 -1 c celery, chopped
When beef is cooked, sprinkle on
1/8 c flour and pour in
1 c chicken stock
Cook until begins to thicken, season with
1 t dried thyme or 1 T fresh, minced
1/2 t salt
1/2 t dried rosemary or 1 T fresh, minced
1/4 t pepper
Stir and add:
1/2 c frozen petite peas, thawed
1/2 c frozen petite corn, thawed
Stir well. Remove from heat. Spread evenly in two 8x8 pans
Layer on top of each meat mixture 1 c leftover mashed potatoes or reconstituted potato pearls
Sprinkle Asiago and/or Parmesan on top
Drizzle with EV Olive oil and
sprinkle with paprika
Bake 20-25 min at 350 F
Speak in British accent during dinner

01-17 Parmesan Bread

1 french loaf of bread, sliced lengthwise and lay face up
2-4 T unsalted butter, melted
Brush bread liberally with butter. Let soak in.
Sprinkle bread with
tomato, thinly sliced
Italian seasoning
1/2 c Parmesan, grated
lemon zest from one lemon
Place in freezer for later at this point or
Bake 5-10 min at 350 F then brown under broiler one minute

You can treat this like a pizza and put any number of toppings on it

01-16 Agave Carrots

Agave Carrots
Place in saucepan over high heat:
1 lb baby carrots, washed or even better, 1 lb of carrots, peeled, sliced matchstick 1/2 c water
1/4 c agave or honey
1/4 c unsalted butter
Bring to boil and cover. Reduce heat to med. and cook 10 minutes.
Remove lid to reduce (make glaze by letting steam excape) by cooking 5-7 minutes more
Season with salt and pepper

Add 1/2 - 1 t fresh ginger, minced or ginger powder for ginger carrots
try garlic, too.
Enjoy your veggies!

01-15 Veggie Chowder

Bryan & Laura's Veggie Chowder
In large saucepan, bring:
4 c milk
3 med potatoes, cubed
3 med carrots, cubed
1/2 med onion, chopped
to a boil over med heat. Simmer 20 minutes then add:
1/2 pkg (2 cups) frozen peas, thawed
1/4 c flour
1/2 t dry mustard OR big squirt of prepared mustard
Bring back to boil and add:
1/2 c water
Stir well and remove from heat to add:
1 c shredded cheese, depending on how cheesy you'd like it
1 t Worcestershire sauce (substitute is splash of vinegar and soy sauce)
1/4 t pepper
Enjoy getting warm and full =)

01-14 Riz Francais

2-3 skinless, boneless, chicken breast, (not too thick)
on both sides, about 6 min
Soften in EV olive oil, a mirepoix:
1/2 c carrots, diced
1/2 c onions, diced
1/2 c celery, diced
1/2 colored bell pepper, diced (optional-changes flavor)
1/2 t garlic, minced
Stir one minute, then add
1 1/2 c rice
Stir to glisten one minute, then add
1 can diced tomatoes (with liquid) OR 1 cup fresh tomatoes, diced
1/2 c white cooking wine
1/2 t salt
4 c chicken broth
Bring to boil then reduce to add browned chicken and
Add herbes de Provence* (optional-adds stronger flavor)
Simmer 15 min (until rice is done)
* Herbes de Provence includes thyme, oregano,, rosemary, lavender and savory. Other recipes have chervil, fennel, basil and marjoram -so any combination will work.
Yumm sauce and even a little cheese on the leftovers tastes really good on this, too.

01-13 Basic Risotto

Basic Risotto
Bring to simmer in saucepan:
4 c chicken broth
While waiting, in another pan melt:
2T unsalted butter
Add to saute in butter:
3/4 c finely chopped onion
Then add
1 1/2 c Arborio rice
Stir to coat with the butter. Add:
1/2 c white cooking wine
Simmer until wine has evaporated, about 3 min.
Now add 1/2 c of broth at a time, stir until almost completely absorbed, about 2 min each scoop.
Repeat, stirring constantly, until all broth has been absorbed - about 20 min.
Remove from heat to stir in
1/2 c Parmesan cheese, shredded
1/2 t salt
1/4 t pepper
1/2 c petits pois, thawed

If you want to make it a main dish, add
1 handful or thinly sliced ham strips or cooked, cubed chicken, etc.

01-12 Italian Goulash

Italian Goulash
Bring a pot of salted water to boil for:
16 oz pasta (half whole wheat & half regular), penne, farfalle, spirals
Meanwhile, in large saucepan over med heat, make marinara sauce:
1 can tomato sauce
1 can tomato paste
1 can diced tomatoes
1 t minced garlic
handful of fresh basil, if available
1 T Italian seasoning, more to taste
20 prepared, cooked frozen meatballs, thawed (opt.)
If sauce tastes too acidic, add a touch of agave or sugar
Bring to boil, then reduce heat and let simmer as you
Saute in EV olive oil:
1 large colored pepper, cubed
and/or 2-3 zucchini, cubed
when veg are done, remove from heat.
Stir all together and pour over drained pasta
Sprinkle top with shredded mozzarella, asiago or parmesan (or combo)

01-11 Verdure

Saute in a bit of EV olive oil:
1/2 red, orange or yellow bell pepper, sliced or cubed
when pepper starts to glisten add:
1/4 - 1/2 red onion, thinly sliced
2-3 small zucchini, cubed or sliced
Stir and as zucchini starts to soften, add:
generous sprinkling of Italian seasoning
1/8-1/4 c feta, crumbled
1/8-1/4 c pine nuts
Drizzle all with EV olive oil
Stir well and remove from heat just before the zucchini are perfect,
as they will continue to cook a bit.
Its easy to overcook so its all very quick.
Tastes great with a marinara pasta

recipe from AIC

01-10 Chicken Pot Pie (2 ways)

After your sister was born in North Carolina, Kim brought a chicken pot pie for dinner.  It tasted SO good to me.  When I asked her for the recipe, she laughed and said it was super simple.  It is the quick recipe below.  Since I am "allergic" to cans, I made a variation - the 2nd recipe- and I think it tastes better.  But feel free to use the 1st anytime.  No judging.  haha  

Chicken Pot Pie 2 ways

#1  Quick -prepared foods -original recipe:

2 frozen pie shells, thawed
Mix together:
1 lg can cooked chicken, drained
1 can Veg-All mixed veggies
1 can cream chicken soup
1 can cream of potato soup
1/2 c milk
Pour into 1 pie shell and invert second pie shell on top to create top crust
Bake at 350F 30-40 minutes until crust starts to brown

#2 Recipe Variation: tastes fresher for obvious reasons =)

make 2 pie shells:  homemade 
OR I like using puff pastry or phyllo dough to mix it up (it can be open topped also)
1 Roux - Melt 4 T butter and mix with 6 T flour
Stir in
1 c chicken broth
1 1/2 c mi…

01-09 Pizza

PIZZA DOUGH - makes two med/large
1 t active dry yeast
1 t sugar
1 1/3 c lukewarm water
Stir and let stand until foamy, about 5 min.
Then add:
2 T EV Olive oil
1 t salt (fine sea salt is best)
Mix and add a little at a time (1/2 cup)
3 3/4 c Bread flour
Stir until dough forms a ball
Knead 4-5 minutes then place in tightly covered bowl to let rise in refrigerator
Keep 2-3 days max.
OR Can use immediately for thin crust pizzas:

Divide in half and roll out to desired size
After adding toppings, cook at 425 F about 10 minutes
If not using red sauce, brush crust with olive oil before adding toppings and then spray/sprinkle/drizzle finished pizza with olive oil again to prevent burning
Can use Pesto instead of sauce.

Use any combination of:
artichoke hearts
corn, if frozen, thaw first
tomatoes, fresh sliced or sun-dried (soaked in hot water first) or okay if in oil
slivered red onions
thinly sliced zucchini
fresh herbs like basil or oregano, whole or chopped
pine nuts
generous sprinkling of dried herbs …

01-08 Veggie Curry

1 1/2 lbs of salted small red potatoes and/or sweet potatoes
While steaming,(haha, don't be mad !!) saute in large pan:
1 med onion, chopped
in 1 T unsalted butter
2 T EV olive oil
1/2 colored bell pepper, cubed
on low, about 5 minutes
Stir in 1/2 t cumin
1/2 t curry powder
1/8 t tumeric
1/8 t cayenne pepper, if any. (increase these spices as desired)
While onions cook, in small saucepan of boiling water blanch*:
8 oz tempeh, cubed (and/OR use cooked chicken, chopped)
Add tempeh to onions, then use that boiling water to blanch:
1/2 c fresh or frozen & thawed haricots verts (skinny green beans)
While beans are blanching, add to onions: (but don't forget them!)
1 cup of fresh tomatoes, diced or 1 can of diced tomatoes
3/4 c water
1 c light coconut milk or splash of cream
Simmer 5 minutes then add the blanched beans and steamed potatoes.
Serve topped with cubed avocado and fresh cilantro
Can be eaten as a soup or served atop rice

*place in boiling water 3 mins & remove quick. Beans…

01-07 Tuna Noodle Casserole (2 ways)

Tuna Noodle Casseroles
(I am including the "classic" recipe and the "from Scratch" recipe)
"Classic" (it is faster...I grew up eating this along with many 1970s Americans)
Combine in 1 1/2 quart baking dish:
8 oz dry egg noodles, cooked
1 can cream of celery soup (my mom used cream of mushroom)
1/2 c milk
1 c fresh or frozen & thawed peas
2 cans tuna, drained and flakedIn separate bowl, combine:
2 T dry bread crumbs
1 T unsalted butter, meltedSprinkle crumb mixture on top of noodles
Cook at 400 F 20 minutes

"From Scratch" (more work but...tastes better)
Bring pot of salted water to boil to cook
3/4 lb fettuccine, drained (can use other pasta shapes)
In oven safe dish combine:
1 c fresh bread crumbs
pinch of salt
1 1/2 T unsalted butter, melted
Toast in oven for 15 minutes at 350 F. Set Aside.
Saute 2 med onions, minced in 1 T EV Olive oil
Remove from pan. Set aside.
Add to pan:1/4 c flour mixed into 4 T unsalted butter, melted (a roux)
Whisk in slowly:
2 c chic…

01-06 Brant's Teriyaki Chicken and tofu

Brant's Teriyaki Chicken and Tofu
Turn on rice cooker!
Saute in touch of oil:
2 large carrots, sliced
When they start to soften, add
4 boneless, skinless chicken breasts, cubed
OR if using leftover cooked chicken, wait until carrots are cooked
While cooking carrots, combine:
1/2 c mirin (rice wine-in Asian section)
1/2 c soy sauce
3 T sugar
1/4 t powdered ginger
1/2 t sesame oil (okay to skip if you don't have it)
1 c water
Dissolve 2 T cornstarch in 1/4 c water then add to mixture
Then cube
16 oz firm Tofu, drained
Add tofu to cooked chicken and pour sauce over both.
Bring to boil to thicken and remove from heat.
Serve over cooked brown rice, any cooked rice or soba noodles
Good time to use the chopsticks we brought you from Japan =)

01-05 Lemon Pepper Fish

Lemon Pepper Fish - serves 1
Preheat oven to 375 F
on cookie sheet, place:
1 Fillet of Halibut, Tilapia, Mahi Mahi or Roughy thawed if frozen
Lemon Pepper seasoning (I like Trader Joe's best)
Sprinkle fillet generously with lemon pepper
Place in preheated oven for 7-10 minutes
Fish is done when flakes with fork
Really, its that easy!!

Goes really well with a green salad and rice side

01-04 Feta Angel Hair

This is that recipe you made over Christmas vacation that we loved!

Bring pot of salted water to boil for:
16 oz angel hair
Brown and lightly season:
1 boneless, skinless chicken breast, thinly sliced or cubed (or leftover cooked chicken)*
In mixing bowl, combine:
1/2 c EV olive oil
1/3 c finely chopped fresh basil, oregano & thyme (approx 5 1/2 t dried)
2 T lemon juice
2 T water
1/2 t salt
pepper to taste
1 large red (or yellow/orange) pepper, cubed or sliced
Add cooked chicken and pepper to oil mixture, then add:
1/4 red onion, thinly sliced
4 oz crumbled feta ( plain or herbed)
1 handful of sliced black olives (optional)
1-2 tomatoes, chopped
Mix gently and pour atop warm pasta.
Eat immediately!
*try leftover ham or bacon and additions like cooked thin zucchini, blanched baby spinach, etc.
You can serve it on spaghetti but its just better with a lighter pasta

01-03 Cucumber Tofu Salad

Place in mixing bowl:
1 Lg cucumber, peeled, quartered, sliced 1/4" (2 lemon cucmbers)
2/3 c fresh dill, crushed
1/4 c EV olive oil
1/4 c lemon juice
2 big pinches of salt
1/8 c capers OPT.
stir gently and allow to soak 20 minutes
Saute in a pinch of salt in frying pan:
8 oz extra firm Tofu, cubed
until golden and bouncy (3 min)
Cool and add to cucumber mix then add just before serving:
1/4 c pine nuts
1 avocado, cubed
Can be served on a bed of brown rice or spinach leaves if desired
This is really good on a hot day or when you want to pretend its not the dead of winter
recipe from

01-02 Quick Quiche

1 frozen pie shell, baked (or made from scratch and baked) Bake at 425 F 10-15 minutes
Cover crust with foil and place heavy oven proof something (like beans) in side
Layer in pie shell:
4 strips crispy bacon, broken up (at least 16 pieces or use real crumbled bacon)
4 oz Gruyere cheese, shredded (swiss or Jarlsberg)
In mixing bowl, whisk together:
3 eggs
1 c whipping cream (or half and half)
2 T milk
1/4 t ground nutmeg
salt and pepper
Pour over bacon and cheese in pie shell
Bake 30-40 minutes at 325 F

See if you can get a male to enjoy eating this, haha!!

01-01 Pumpkin cake with apple glaze

This is that terrific cake I made 2 years ago and then lost the recipe for.
And then last Thanksgiving, I couldn't even find it on the internet.
BUT fortunately, VOILA! there it was written down in my Spanish grammar book!?!?!
And so it is the first recipe so I will never lose it again!

1 c sugar
1 1/2 c flour
1 1/2 t @ baking powder & baking soda & pumpkin pie spice
1/2 t salt
Mix dry ingredients in mixing bowl
3/4 c canola oil
2 c pureed pumpkin
2 eggs, beaten
Mix well. Pour into Bundt (or rectangular cake pan-adjust cooking time)
Bake 30-45 minutes at 325 F Let cool before glazing

Apple Glaze
1/2 c brown sugar
1 T cornstarch
2/3 c apple cider (or juice)
Cook over medium heat (3 min) until thick
Remove from heat then mix in:
2 T heavy cream
1 T butter
Pour over Pumpkin cake

This cake has 2 cups! of vegetables in it, don't discount that =)