Thursday, January 30, 2014

Temporarily Offline

Due to the death of my daughter, I will be offline, for a while.  When stronger, I do plan to return.

Thanks to all my fellow bloggers.





Thursday, October 24, 2013

Creamy Spinach Soup - Mark Bittman

I have been a fan of Mark Bittman for years and I never tire of reading his column in the New York Times.  Even my husband, who is a foodie, only because he eats, follows that column.  I used to belong to a group that cooked Bittman recipes, weekly and we never had a problem finding new ones that most of us loved.

Mark has made changes in his cooking style and now can be looked at as a healthy chef. I was thrilled with his article on four kinds of soup and the freedom we have to make changes, all we want.  Yes, we all know we can change recipes and am pretty sure that a lot of us do that automatically.  Mark makes it easier with his options.  I have found ingredients, I had not thought to put together, until Mark listed it as an option.

Mark Bittman’s Creamy Spinach Soup  (adapted)


1 large onion, thin sliced
2 peeled garlic cloves
2 cups water
1 cup vegetable broth
pinch of black pepper
1 package fresh spinach
1/2 cup parsley leaves
1 cup Greek style yogurt
1 cup Mexican cheese


Place 1 sliced onion, 2 peeled garlic cloves, 2 cups water, 1 cup broth and  pepper in a pot over high heat. 

Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. 

Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. 

Add 1 cup Greek-style yogurt and Mexican cheese and purée, using immersion blender.

Eat and enjoy.  This is scrumptious and I have a feeling, I could eat it daily.  It is quick and easy to make and warms you up.

Wednesday, October 23, 2013

Baked Cheesy Cauliflower

I have always liked cauliflower and I love cheese with any vegetable.  This is a solid combination.  Beautiful cauliflower opens itself to challenge and I gladly took the challenge. I don't like making cauliflower highly spiced but I do like to add to it. Time to play:

Baked Cheesy Cauliflower


2 cups cauliflower florets

1 tablespoon sour cream, preferably low-fat

1 teaspoon mayonnaise

5 drops cayenne pepper sauce or to taste

1 cup shredded cheddar split

2 tablespoons crumbs (I used potato chip crumbs)


Preheat oven to 400 degrees.

In microwave, cook cauliflower for 90 seconds in about 1/2 inch water. Drain and put to the side.

In a small bowl, combine sour cream, 1/2 cup shredded cheddar, mayonnaise and pepper sauce.

Spray a small casserole (1 quart) with olive oil. Add cauliflower and sauce ingredients. Combine so that each floret is coated.

Top with other 1/2 cup shredded cheese and then with crumbs. Spray top with olive oil.

Bake for 20 minutes or until top turns golden brown.

Eat and enjoy.

Linked to Real Food Wednesdays

Sunday, October 20, 2013

My Meatless Mondays - Creamy Tomato Pasta GF

I have been waiting for Jamie Geller's new book, Joy of Kosher-Fast, Fresh and Family Recipes, and it arrived the other day.  I found a plethora of recipes to make and started with this creamy pasta.  I did not have all the ingredients and it did not turn out to be as good as I would have liked.  I take the blame for that.  It certainly fits the bill for a hearty meatless meal.

 Creamy Tomato Pasta  (adapted)


1 16 ounce package of pasta (gluten-free)
2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 14 ounce can diced tomatoes
1/2 cup Marinara sauce
1/2 cup sour cream
1 cup ricotta
1 teaspoon oregano
grated Parmesan cheese for garnish


Cook pasta according to package directions.  Drain and put aside.
Heat olive oil in large skillet over medium-high heat.
Cook onion for 7 minutes and add garlic.  Cook for an additional 2 minutes.
Add tomatoes and cook for 5-7 minutes until the liquid thickens.
Combine ricotta, sour cream and oregano in a bowl.  Stir into tomato mixture.
Add pasta and coat well.  
Transfer to serving bowl and top with Parmesan.

Eat and enjoy.

Looking back:
Autumn Snack Mix from annies home

Tomato, Spinach and Feta Pizza from Meatless Mediterranean

How about dessert?  Kocina de Coffee Cake from Kocina De Pinay

Kocina De Coffee Cake
Now, it is your turn. Thanks for whatever you share.

Friday, October 18, 2013

Creamy Scrambled Eggs with Smoked Salmon IHCC

I often make an eggs with salmon omelet and that still is my favorite.  I was sure, I would love these because they have the smoked salmon and although a good dish, it is nothing like, cooking the salmon so it gets crispyThe creaminess of the eggs was yummy and it amazes me how a little cream makes such a difference.

This is for I Heart Cooking Clubs and our star cook is Donna Hay and the topic is Up & At 'Em - Breakfast.

creamy scrambled eggs with smoked salmon - Adapted from Donna Hay


4  eggs
 1/ 4 cup sour cream
sea salt and cracked black pepper
cooking oil spray
200g sliced smoked salmon 
 toasted sourdough or rye bread, to serve  (I forgot the bread which was toasting.  Hubby ate it after we discovered it.)


Place the eggs, cream and salt in a bowl and whisk well to combine. 
Heat the oil in a non-stick frying pan over medium heat. 
Add the egg mixture and cook, stirring, for 1–2 minutes or until just set. 
Serve with the salmon and bread and sprinkle with pepper. Serves 4. 
Linked to Foodie Friday 

See Ya In the Gumbo

Thursday, October 17, 2013

Daikon is New to Me

Daikon - what is that?  I had never heard of a daikon, no less thought that I had seen one.  Now, that I am in my brave cooking days, I looked it up online, discovered what it looks like and went to the store and bought one.

I am having lots of fun trying new fruits and vegetables.  We are discovering a world of new flavors and new crunches.  

Roasted Daikon Radish

1 daikon radish

1/4 teaspoon cumin

1/8 teaspoon black pepper

olive oil

Preheat oven to 450 degrees.

Peel the daikon radish and then slice into several pieces. They pieces should be about 1/4 inch thick.

Cover a cookie sheet with aluminum foil or parchment paper. Spray with olive oil.

Place slices of daikon on cookie sheet. Bale at 450 degrees for 35 minutes. The daikon should be browning. If it is not, leave in longer until it is cooked and brown.

Remove from oven and take a taste. I think it is delicious. I would like to use these in salads.                                                                                                                                                    
Linked to Full Plate Thursdays    
Foodie Friday

Sunday, October 13, 2013

My Meatless Mondays - Sweet Potato Salad

This is a good salad that is a little different and in my case, a good way to use up sweet potatoes. Both hubby and I bought sweet potatoes and I had to find a way to use them. This is one of them.

The results were too bland but with a teaspoon of salsa, it should be fine.



2 cups medium diced sweet potatoes 
1/2 cup golden raisins 
1/2 cup mayonnaise
 2/3 cup finely diced red onion 
1/3 cup finely diced celery 
1 tablespoon finely chopped parsley 
2 teaspoons fresh grated ginger 
dash of black pepper


Cook potatoes until they are fork tender in boiling water.

Drain the potatoes and cool them completely. 

Soak the raisins in hot water for 15 minutes and then drain. 

Combine all the ingredients and mix them thoroughly, but gently. 

 Chill for 24 hours before serving. 

Yield: 6 servings 

Looking back:

Catherine from Living the Gourmet and always has wonderful recipes made this Boneless Chicken Thighs with Vegetables and Fruit.

 Sweet Potato and Corn Chowder from Mindfully Living. 
Now that I am back making soups, this is next on my list to make.  It sounds delicious.
Sweet Potato And Corn Chowder

These Paleo Pumpkin Muffins are calling my name and calling it loudly.  These are from One Organic Mama
I hope you feel as inspired as I do.
Next week brings us what?  Share and let us all know.

See Ya in the Gumbo
Real Food Forager
Simply Sugar and Gluten Free
The Gathering Spot
Hearth and Soul
My Sweet and Savory

Wednesday, October 9, 2013

Pasta with Mushrooms

I used to participate in the I Heart Cooking Groups and enjoyed it immensely.  I have not found time to continue and have missed a number of inspiring cooks.  I could not pass up Donna Hay.  I have two of her books and belong to Wednesdays with Donna Hay.  Cooking with Donna is natural to me so I am going to work hard to be part of this.

For those of you who have not been fortunate enough to find this group, it is chef centered linky.  Every six months, a new chef is chosen and each week, there is a loose them to fit the dish into.  This week is Pantry Magic.  I am including the refrigerator along with my pantry shelves for this one.  I looked at the ingredients and have so many on hand that this was a good choice.

pasta with mushrooms (adapted from Donna Hay)


2 tablespoons olive oil
1 orange pepper chopped
1 box of sliced mushrooms, such as field, shiitake or button
3/4 cup vegetable broth
3/4 cup sour cream
2teaspoons lemon juice
1 package of gluten-free fettuccine or linguine
1/2 cup grated parmesan cheese
1/4 cup chopped baby spinach (I had no basil)
a dash of black pepper


Add oil to skillet and heat. Add olive oil, bell pepper and mushrooms.  Cook for about 5 minutes until mushrooms are browning.

Add the broth, sour cream and lemon juice and simmer for 5 minutes.

While the sauce is simmering, cook pasta according to package directions, cooking for 2 minutes less than assigned time.  Add the spinach for the last minute.

Drain. Toss the pasta with the mushroom sauce, Parmesan,  pepper and salt. 

Eat and enjoy.



This year, the first day of Chanukah and Thanksgiving are the same and my friend sent me a site, Buzz Feed which has an appropriate menu for the double holiday.  I thought, you would enjoy it.  Go to the site for lots of photos and information.

Photo below by John Gare
Have you heard about Thanksgivukkah?

This is the menu and you can click on the name of the recipe to be taken to it.  If you try any of these, please let us know and tell us what is worth making.  I am planning to make something from here for our annual Chanukah party.

Wednesday, October 2, 2013

My Meatless Mondays

I am not planning on posting until, next week, and decided to set My Meatless Mondays up now.  That gives everyone more time to link up and hopefully, we will be back in business for the next week.

Thanks for being patient with me.


Please link below.