my favorite Irish restaurant closed several years ago and i haven’t found a new place to get my fix on Irish Soda bread. it’s St. Patrick’s Day tomorrow so i thought i’d to try my hand at baking it myself. … Continue reading recipe: eggless Irish soda bread
i have avoided using brown sugar because after using a little bit that a recipe called for, it would sit in my cabinet for a while and then when i need to use it again, it would be hard as a ROCK! knowing it would happen, the next time i bought it, i try to reseal in the best possible way – double bagging in an air tight ziplock bag but to no avail. i never used it fast enough to not harden. ugh. Continue reading “resurrecting the hardened brown sugar”
this recipe looked yummy so i decided to make it but when i was getting ready to roll them into patties, i saw my cookie cutters and had an inspiration – how about making them into different shapes? the first … Continue reading recipe: sweet potato / yam corn cakes
a fun simple recipe that is easily adjustable to various food preferences and restrictions! cooking tools baking pan cooling rack aluminum foil ingredients 1 to 2 large organic zucchini (sliced in ¼ inch slices) garlic free pizza sauce 2 oz shredded organic … Continue reading recipe: zucchini pizza bites
after making my own tomato sauce, i had no problem making my own pizza sauce! now to make some zucchini pizza bites! cooking tools medium saucepan food processor liquid storage containers ingredients 10 organic Roma tomatoes 1 large organic sweet bell peppers, diced 2 Tbsp … Continue reading recipe: garlic free pizza sauce
i never had any interest in making my own tomato sauce before but since the little one has a garlic allergy, i needed to learn. online i found a flexible recipe that allows you to add any ingredient you choose. it was perfect for those with allergies.
- medium saucepan
- liquid storage container
- 2 large organic tomatoes (or ~ 10 Romas)
- 1 organic red sweet bell peppers, diced fairly small
- 1 Tbsp Italian seasoning – or –
- 1 tsp basil
- 1 tsp oregano
- 1 tsp thyme
since i enjoyed the filling in the apple banana pumpkin pie i made for k’s thanksgiving meal, i searched for another recipe that had all three fruits and came across this bread recipe. i enjoyed it and so did the family!
- parchment paper
- loaf pan
- wire rack
- 1 over ripe banana, peeled and mashed
- ½ cup pumpkin puree
- ⅓ cup of applesauce, extra if desired
- 1 tsp of alcohol free vanilla extract, optional
- 1 cup gluten free (oat) flour
- 1 tsp of baking soda
- 2 tsp of baking powder
- a pinch of salt
- 2 tsp of ground cinnamon
- 2 to 4 Tbsp of water or saved liquid
when prepping k’s school meal, i found a great simple recipe for a roast chicken that basically had 3 ingredients: chicken, salt and pepper. one of the resources i found said it is simple as long as you follow the directions to the T. most of the time, when i see a recipe that calls for kosher salt, i switch to sea salt without a thought but since salt is one of the main ingredients, i figured i should just check if there is a real reason for the distinction. Continue reading “kosher salt, sea salt, table salt”
i’ve had lemon chicken before but it never struck a chord with me. for the fun of it, i tried this recipe anyway and i’m really glad i did! i made a few substitutions: instead of olives (not a fav), i used capers – and – instead of carrots (forgot to buy!), i used orange bell pepper. i also lowered the amount of chicken and threw in additional veggies: some celery and enoki mushrooms. all of the ingredients worked really well together.
i also tried a something new! after a health scare, my friends changed their diets to vegan. to make it even more challenging, they are on a no oil-based vegan diet. but they have embraced their new meals and their health has greatly improved because of it. they shared a a cooking tip: instead of oil, substitute it with chicken or vegetable broth.
since this recipe called for vegetable broth, i used their cooking tip. it was perfect – you don’t miss the oil one bit. i’m definitely going to use this tip more often!
- 1 teaspoon olive oil – or –
1 tablespoon low sodium organic chicken or vegetable broth*
- 1/2 pound boneless, skinless free range chicken breasts, cut into strips
- 3-5 cloves garlic, minced
- 3/4 cups onion, chopped
- 1/2 medium carrot, thinly sliced – or –
1/2 cup colored bell pepper, thinly sliced
- 1/2 cup celery, thinly sliced ~optional
- 3 ounces enoki mushroooms ~optional
- 1/2 zest of lemon, grated
- 14-1/2 ounces low sodium organic chicken or vegetable broth
- 1 teaspoon parsley
- 1-2 teaspoons capers
- 1 cup quick-cooking white rice – or –
2 cups precooked white rice
- fresh ground lemon black pepper
- sea salt, to taste
Preparation Continue reading “lemon chicken with rice”
________________________________________________________________________________ read article on Yahoo! Shine by America’s Test Kitchen: The Only 4 Knives You’ll Ever Need Continue reading only 4 knives you’ll need
seasoned dry tofu is pretty yummy. it’s also a great substitute for your meat or protein because it’s chewy and dense. you probably can’t find them in a regular supermarket but they are pretty easy to find in an asian grocery store.
my gf introduced me to this salad dressing: Annie’s Organic Asian Sesame dressing and it is delish! together with dry tofu, veggies and a little flaxseed, it creates a yummy and healthy salad.
- 2 ounce seasoned dry tofu
- 1 small color bell pepper, thinly sliced
- 1-1/2 cups organic baby spinach – or –
1-1/2 cups green leafy vegetablet
- 1 medium carrot, shredded
- 1 persian cucumber, chopped
- 1 tablespoon ground flaxseed
- 1-1/2 tablespoons dressing ~try Annie’s Organic Asian Sesame dressing
- 1/2 tablespoon extra virgin olive oil*
- 1 tablespoon dry seaweed flakes, optional
Preparation Continue reading “seasoned dry tofu salad”
ever since i saw an episode of jamie oliver’s Food Revolution about how chicken nuggets are made, i have not been able to eat nuggets. but i do miss them … so this recipe sounds healthy and young snacking fun!
this crust is a mixture of oat, quinoa and flaxseed, all high in fiber, protein and iron. to make these nuggets spicy, i added some leftover Emeril’s Essence into the crust mixture. it added an awesome kick to these nuggets!
give these healthy nuggets a try!
- 12 ounce organic free range ground chicken or turkey
- sea salt and freshly ground black pepper
- 1/4 cup quinoa flakes**
- 1/3 cup golden flaxseed meal
- 1/3 cup oat flour**
- 1 tablespoon Emeril’s Essence, optional***
- 1 tablespoon arrowroot* – or –
1 tablespoon whole wheat flour
- 2 large egg whites
- 1 tablespoon + 1 teaspoon safflower oil, divided – or –
1 tablespoon + 1 teaspoon olive oil, divided
Preparation Continue reading “healthier nuggets”