Here, you can scroll through a list of the recipes I have previously posted.  If you want to leave a comment or question, a link to the original post can be found on the Recipes Page.

Artisan Herb Bread

I have been so tempted to make bread for a long time, but as someone who fancies herself more of a cook than a baker and a recipe maker rather than a recipe follower, I was less than optimistic about my potential skills.  However, after doing some research, I managed to come up with a recipe that I found to work very well.  It's easy, and pretty similar to the New York Times famous "No Knead Bread", though I found that a little kneading never hurt anyone :)

For the bread, you can really put anything that you want in it, but I chose the herbs that I had on hand at the time.  Later, I made some with fresh rosemary, thyme, and oregano that was so delicious!!




4 cups of wheat flour
1 1/2 cups warm water
3/4 packet of dry active yeast (3/4 tbs)
3/4 tsp sugar
3/4 tsp salt (more if you like salty)
2 tbs chopped basil
1/2 tsp dried onion flakes
1 tsp dried rosemary

How to make Artisan Herb Bread

This is a great bread recipe that turns out super crispy on the outside and airy in the middle.  I had never made bread before, so I surveyed some recipes and came up with this one.  Feel free to add whatever spices and herbs you want to the bread.  The next time I make it, I think I am going to put some cloves of garlic in it!

Start by pouring the warm water into the yeast and sugar.  Let sit for about 20 minutes until it is a very bubbly mixture.  

Then, add in the flour, salt, and herbs and mix.  You will have a very sticky, ugly looking dough. 
Cover it with plastic wrap and let it sit for about 18-24 hours.  The mixture should look very bubbly.
Take the mixture out of the bowl and carefully transfer to a floured working surface.  Form the dough into a ball and cover with a smooth, liberally floured kitchen towel while you preheat the oven.

Preheat the oven to 450 degrees.  While preheating, put your pizza stone or baking sheet in there to warm up as well.  I let mine sit for an extra 10 minutes while the oven was heating the stone.
Sprinkle the dough with some dried rosemary and transfer to the pizza stone.  (I put some aluminum foil between the stone and dough to make it easier to transfer and to ensure that it would not stick).  I also put a small ramekin full of water into the bottom of the oven to given a crispier crust to the bread.

Bake at 450 degrees for about 1 hour, or until the bread is golden brown and crispy.  I used the toothpick trick to make sure the inside was properly cooked as well.




Baked Tofu Hot Wings




1 brick of extra firm tofu, sliced
1/4 to 1/3 cup Frank's Red hot (or other hot wing sauce)
1/2 tbs olive oil
Fresh cracked pepper
2 pinches of salt
1 pinch of dried cilantro
1 pinch granulated garlic

How to make Baked Tofu Hot Wings

My friend and I were craving some of these amazing vegan hot wings from a local hot spot, but were unable to make it out there, so I decided to try and make some myself.

To prepare the tofu:
Wrap in a tea towel or several paper towels, and place something heavy on top.  (I used a half full gallon of water, but you can use a large can of tomatoes or anything else that might weigh it down).  Let it sit for about 30-45 minutes.

Cut into long slices.  Pat each slice dry with a paper towel.  Toss with olive oil and hot sauce.  Lay flat in rows on a baking sheet lined with parchment paper and sprinkle with pepper, salt, cilantro, and garlic.

Bake on the middle-lower rack on the low broil setting for about 30 minutes.  When top side is crispy, flip over and bake for about 10 minutes more, or until both sides are crispy.

Toss again with hot wing sauce and serve with ranch or other favorite dipping sauce.




Best Nachos Ever



Tortilla Chips
1/2 cup sliced tomatoes
About 10 sliced black olives
1 1/2 green onion
1 jalepeno
1/2 cup fresh grilled corn
1/4 bunch of roughly chopped cilantro
1/3 cup Nacho cheese sauce
3 tbs salsa
3 tbs sour cream
1 tsp cumin

How to make Best Nachos Ever

These nachos are so delicious and perfect for a party!

To Make:
Preheat the oven to 375F degrees.

In a medium size casserole dish, spread an even layer of chips lining the bottom of the dish.  Drizzle nacho cheese sauce evenly over the chips.  Then, sprinkle some of the tomatoes, olives, sliced onions, corn, jalepenos, and cilantro over the chips.

Then add another layer of chips.  Pour the rest of the cheese sauce over these chips.  Then sprinkle the rest of the tomatoes, olives, sliced onions, corn, jalepenos, cilantro, and the tsp of ground cumin over the chips as well. 

Bake in the oven for about 10 minutes or until cheese sauce is hot.  Top with salsa (see recipe) and sour cream.




1 loaf of crusty French break cut on a bias
6 roma tomatoes
1/4 cup fresh chopped basil leaves
1 clove garlic
1/2 small white onion
1 tsp garlic powder
4 tbs extra virgin olive oil
3 tbs balsamic vinegar
1 tsp dried oregano
2 tsp salt
1 tsp pepper
1 tsp red chili pepper flakes (optional)

How to make Bruschetta

This is a rustic and delicious dish that everyone will enjoy.  Feel free to add in other ingredients like olives, yellow tomatoes, or cubes of mozzarella cheese. 

Preheat the oven to 350 degrees.  Brush slices of bread with olive oil and toast them until crusty (when the oven is hot.)

Meanwhile, cut the tomatoes into large chunks.  Dice onion and garlic into small pieces and cut basil into thin strips.  Combine these with the tomatoes and seasonings (salt, pepper, garlic powder, oregano, remaining olive oil, and balsamic vinegar). 

Serve garnished with a bit of basil or shredded cheese.

Challa Bread

In honor of Rosh Hashana, I thought I would try my hand at some Challa Bread!  This is something I had never made before, so I thought I would actually follow a recipe.  (Bread is a big time investment to have it not rise or something!!)

I found this pretty easy recipe on one of my favorite sites, Chow.  Don't let the many steps fool you; it's not actually that hard.

For the bread dough:
1 cup warm water (about 105°F to 115°F)
2 (1/4-ounce) packets active dry yeast (4 1/2 teaspoons)
1 large egg, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup vegetable oil, plus more for coating the bowl
1/4 cup plus 1 1/2 teaspoons granulated sugar
4 to 4 1/2 cups bread flour, plus more for dusting the work surface
2 teaspoons fine salt
4 teaspoons fine-ground cornmeal

For the egg wash and topping:
1 large egg, beaten
1 tablespoon water
Pinch salt
1 to 2 teaspoons poppy or sesame seeds (optional)


For the bread dough:
  1. Place the warm water in a large bowl and sprinkle in the yeast. Let sit until foamy, about 5 minutes. Add the egg, egg yolks, measured oil, sugar, 4 cups of the flour, and the salt. Stir with a wooden spoon until the mixture comes together to form a shaggy dough and most of the flour is incorporated.
  2. Turn the dough out onto a lightly floured work surface and knead, adding more flour a little at a time if the dough is sticky or very soft (it should be firm). Knead until the dough is smooth and elastic (when you push down, the dough should feel firm and push back), about 10 to 15 minutes.
  3. Coat a large bowl with a thin layer of vegetable oil. Place the dough in the bowl, turn to coat in the oil, and cover with a damp tea towel or plastic wrap. Let rise in a warm, draft-free area until tripled in volume, about 40 to 60 minutes. When fully risen, an indentation made with a finger pushed into the center of the dough should remain; this is a fully aged, or ready, dough.  Punch down the dough, cover, and allow to rise for 15 minutes more.
  4. Punch down again and cut into 2 equal portions. Cover 1 portion with a damp tea towel or plastic wrap; set aside. Divide the other portion into 6 equal pieces. On a work surface, use your palms to roll the pieces into 6 ropes that are thick in the center, tapered to a point on each end, and at least 12 inches long (lightly flour the work surface if the dough becomes too sticky or difficult to roll). Line up the 6 strands vertically and pinch the top ends together.
  5. Counting from left to right, bring strand number six from the right end over strand number one on the left and up to the left.  Bring strand number one from the left up to the top right. You now have a four-legged creature with two arms crossed over each other.  Keeping the legs spread apart in pairs, the left arm (as you face it) comes down into the center between the legs.
  6. Bring the outer right leg over and up to form a new top left arm.  The top right arm comes down between the legs.
  7. Repeat the pattern: The left outer leg comes up to form the new right arm, and the left arm comes down to the center. The right leg comes up to form the new left arm, and the right arm comes down to the center.
  8. Continue alternating (left leg up to become right arm, left arm down to the center; right leg up to become left arm, right arm down to the center, and so on), always keeping hold of the last strand you moved so that you remember your location in the pattern. When moving strands, grasp the arms by the ends where hands would be. Grasp the legs where feet would be. Keep the legs spread in pairs so that the arms can easily be brought down to the center. If you become momentarily disoriented when braiding, remember that the arms come down, and the legs come up. If you make an error and become entirely confused, stop, open the braid, and begin again. When done, if there is any doubt, turn the bread upside down. The design should be perfectly symmetrical. If not, undo it and begin again. Finish by pinching the ends tightly closed.
  9. Dust a baking sheet with the cornmeal. Transfer the challah to the baking sheet and repeat the process with the second portion of dough. Place the challahs in a warm, draft-free area and allow to rise until almost doubled in size, about 45 minutes.
For the egg wash and topping:
  1. Heat the oven to 350°F and arrange a rack in the middle.
  2. Combine the beaten egg, water, and salt. Brush both loaves with the egg wash, using care to cover them completely, but do not let any excess egg drip into the crevices. Let the loaves sit until dry, about 15 minutes, and then brush again. Sprinkle with poppy seeds or sesame seeds if desired.
  3. Bake the loaves, rotating the sheet halfway through the baking time, until they are a rich mahogany color and emit a hollow sound when tapped lightly on the bottom with your fingertips, about 35 minutes. If the tops begin to brown excessively and the bottoms are raw, cover the bread with a sheet of parchment paper or aluminum foil that has been creased down the center to form a tent. If there is a white line visible between the braids, continue baking until it disappears. To test for doneness, press lightly between the braids on the highest part of the bread; it should be firm. If you feel the creases give when lightly pressed, continue baking until they firm up. Let cool on a wire rack.
  4. Challah keeps very well for several days in a plastic bag in a breadbox. It can also be wrapped in plastic or foil and placed in a resealable freezer bag, frozen, and defrosted slowly overnight in the refrigerator.

Cheese Herb Bread



1 1/2 cups warm water
1 packet dry, active yeast
1 tsp sugar
3 1/2- 4 1/2 cups bread flour
1/2 cup Parmesan cheese (or other cheese) plus more for sprinkling
2 tbs olive oil
1 tbs Italian dried herbs
1/2 tsp salt

How to make Cheese Herb Bread

My new adventure in bread making has taken me to a place where I want to make quicker bread with yummy extras in it!

This is a much quicker recipe than my artisan herb bread and is perfect for sandwiches and snacks.  This bread takes a little bit of love though :)

Dissolve the yeast in the water and sugar.  Let stand about 10 minutes or until very foamy.  Mix in the flour and salt with your hands or a wooden spoon until pretty smooth.  Then, knead the dough for about 10-12 minutes or until shiny, stretchy, and smooth.  Add more flour if needed.

Shape the sough into a ball and put in a lightly oiled nonreactive bowl, turning to coat the dough on all sides with oil.  Cover with a towel and let stand for 2 hours.  The dough should be doubled in size.

Then, turn the dough out onto a floured surface. Knead in the cheese and herbs.  Cover with the towel and let rest another hour an a half.  Then, cut the dough in half and form into long loafs.  Cover and let rest another 10 minutes.

Preheat the oven to 350 degrees.  Top the bread with extra cheese (optional) and bake for about 30 minutes, or until the loaves sound hollow when thumped.


Cheese Straws



2 cups butter
1 1/2 cups aged English Cheddar, grated
1/2 cup Parmesan/Asiago or a combination of the both, grated
2 cups flour
1 pinch red pepper flakes
1 pinch salt
1 pinch pepper

How to make Cheese Straws

This is a recipe that you can really make your own through the contents of your fridge.  It's basically 2 cups butter to 2 cups flour to 2 cups cheese.  You want to use a harder cheese so that it doesn't melt in the oven, but that's about it.  Feel free to add in garlic or onion flavors, more spice/less spice, etc.

Preheat the oven to 300 degrees.

Mix all ingredients together in a large bowl.  Adjust flour until solid, but not flaky dough forms.

Roll into logs and place on a baking sheet.  Bake about 12 minutes or until straw colored.


Cilantro Hummus



1 28 oz can of garbanzo beans
3 cloves of garlic
2 1/2 tbs tahini paste
1 cup packed cilantro
1 tsp cumin
1 tsp salt
1 pinch granulated garlic
1 pinch Mexican oregano
2 pinches cayenne pepper
1/2-1 tbs olive oil
Fresh crack pepper
water or vegetable stock

How to make Cilantro Hummus

This makes a lot of hummus, but you'll probably need it because this will go quickly!

In a food processor, combine all ingredients.  Add water/vegetable stock to get the consistency that you desire.

Garnish with a drizzle of olive oil, some cilantro leaves, and cayenne pepper.


Couscous with Goat Cheese and Green Beans



1 .5 cups pearl couscous
4 cloves of garlic, minced
1 shallot, minced
1 tbs olive oil
3 cups green beans, cut into small pieces
2 1/2 cup vegetable broth
1/4 cup dry white wine
3 tbs goat cheese
2 springs lemon thyme
juice of 1/2 lemon
1/2-1 cup fresh spinach, chopped
Parmesan cheese (optional)

How to make Couscous with Goat Cheese and Green Beans

This is a creamy, delicious dish that I created on a boring Tuesday evening.  Not so boring anymore!!

In a large skillet, heat oil over medium heat.  Add garlic and shallot.  Saute for 1 minute.  Then add the green beans, thyme leaves, lemon juice, and the couscous.  Heat for about 5 minutes, constantly stirring until the couscous starts to brown.  Slowly pour in the wine while stirring.

Add the stock.  Season with salt and pepper.  Bring to a boil then reduce to a simmer and cover.  Cook for about 10 minutes.  Then, add the spinach on top and cover again.  After two more minutes, remove from the heat and let stand for about 3-5 minutes.  Stir in the goat cheese until melted and serve with some fresh grated cheese.


Cream Cheese Veggie Dip



1 8oz package of light cream cheese
2 baby carrots
2 green onions
1/4 medium red bell pepper
1/2 jalapeno (optional)
splash of milk (optional)

How to make Cream Cheese Veggie Dip

This is such a yummy dip that is perfect with vegetables and crackers!

Soften the cream cheese by leaving out of the fridge for about 20 minutes.

Finely dice all of the vegetables and combine them with the cream cheese.  Mix well.  Add the milk if using to thin it out a bit.


Crispy Brussels Sprouts



1 lb Brussels sprouts
Olive Oil
Coarse sea salt
Fresh cracked pepper
Garlic powder
1 pinch cayenne pepper or red pepper flakes
Balsamic Vinegar (optional)

How to make Crispy Brussels Sprouts

These little bites are so yummy, you'll forget you're eating a vegetable at all.  I make them in big batches because they will go fast!  This recipe will make enough for a side dish for 3-4 people.

Preheat the oven to 400 degrees.

Wash and remove the outer layer of leaves on the sprouts.  (Tip: you can blanch these and throw them into a salad, if you want).  Cut the Brussels sprouts into quarters.

On a large baking sheet, drizzle oil over the brussels and toss with seasonings.  Roast in the oven for about 20 minutes.  (I like to turn the boiler on low for the last 5 minutes to get the outer leaves nice and crispy).

Serve with balsamic vinegar or as is!  Enjoy!

Crispy Kale with Roasted Garlic


1/4 cup olive oil
2 cloves of garlic
1 bunch of kale
1 tsp sea salt

How to make Crispy Kale with Roasted Garlic

This is a great, healthy snack!

Pre-heat the oven to 350 degrees and line a baking sheet with parchment paper.

Wash and dry the kale very thoroughly.  If the kale is still wet, it will just get soggy.  Cover the kale and garlic (with the skin still on) in the olive oil.  Spread the kale out evenly and bake for about 12 minutes until crispy.

Remove the roasted garlic from the skin and mince.  Sprinkle this and the salt over the kale evenly and enjoy!

Cream Cheese and Garlic Chili Hummus


1 14 oz can of chickpeas, drained and rinsed
juice of 1/2 lemon
1 tbs tahini
2 cloves garlic
about 3 tbs vegetable stock/water
1/2 tbs olive oil
4 oz cream cheese
2 tbs garlic chili paste

How to make Cream Cheese and Garlic Chili Hummus

While this looks like roasted red pepper hummus, it is so much more delicious and flavorful!  I made this for a Superbowl party and people just loved it.

In a tall container, combine all ingredients and puree with an immersion blender.  If you do not have an immersion blender, you can use a food processor, but will not be as creamy though.  Just be sure to add the oil slowly after all of the ingredients are pureed.

Garnish with some chili powder, green onion, and some chili paste to let people know what's in it.

I served this with potato chips and pretzels, but you can serve it with pita chips or veggies too! 

Curry Hummus



1 14 oz can of chickpeas, drained and rinsed
juice of 1/2 lemon
1 tbs tahini
2 cloves garlic
about 3 tbs vegetable stock/water
1/2 tbs olive oil
yellow curry paste

(or 2-4 tsp curry powder, 1 pinch cumin, 1 pinch red pepper flakes, 1 pinch turmeric, a bit more oil, salt, garlic powder, pepper).

How to make Curry Hummus

This is so delicious and so easy to make.  It is perfect for bringing to a party or to keep in the fridge for a healthy snack.

In a tall container, combine all ingredients and puree with an immersion blender.  If you do not have an immersion blender, go buy one, but in the mean time, you can use a food processor.  (It will not be as creamy though).  Just be sure to add the oil slowly after all of the ingredients are pureed.

Garnish with some cayenne, cabbage, green onion, or whatever else you like!

Serve with pita chips, veggies, and breads.  Enjoy!

Deviled Eggs

Mmm, classic deviled eggs!  The beau has finally accepted mayonnaise into his life, so I get to make more food!  I had never actually made these before, so I decided it was time to add them to my repertoire.


10 hard boiled eggs
1/2 cup mayonnaise
1/2 tbs stone ground mustard
1 tbs fresh chopped chives, plus more for garnish
Paprika or chile powder

How to make Deviled Eggs

To boil the eggs:
Put eggs in a large pot with enough water to cover them.  Bring to a boil, and then remove from heat.  Cover and let sit for 13 minutes.  Then, shock eggs in ice water and let cool.

Peel and cut all the eggs in half.  Remove the yolk and mash with the mayonnaise, mustard, salt, pepper, and chives.

Pipe yolk back into eggs and top with paprika and extra chives.  Enjoy!

Fried Pickles




about 3 cups Panko breadcrumbs
1/2 tsp creole seasoning
1 cup flour
1/4 cup cornstarch
1 tsp. baking powder
1 medium egg yolk
1 cup ice water
2 tbsp. dill pickle juice
about  4 cups sliced dill pickles
Vegetable oil

How to make Fried Pickles

This is so yummy and easy to do at home!

Mix the flour, cornstarch, and baking powder together in a glass bowl and create a well.  Mix the egg yolk, water, and pickle juice together, and then pour into the well, whisking.  Once batter is well mixed, put into the fridge for 30-40 minutes.

In a separate bowl, mix breadcrumbs and seasonings together.

With one hand, dip the pickles into the batter.  With the other, dip into the breadcrumbs.  Lightly pat the pickle to make sure the breadcrumbs adhere.

Then, fry the pickles in batches of about 6 in oil over medium heat until golden brown.  Serve with ranch dressing or a yogurt sauce.  Enjoy!

Green and Red Rice Pilaf


1 cup wild rice mix
2 cups vegetable stock or water
2-3 tbs apple cider vinegar
3 green onions, sliced
1/2 lb green beans, trimmed, cut, and steamed
1 cup cherry tomatoes
1/2 cup cabbage, sliced
Salt and Pepper

How to make Green and Red Rice Pilaf

This is a yummy dinner or a hearty side dish that can be served both hot and cold.  The wild rice in the mix tends to turn the other rices a light purple/red color.

In a medium pan, bring rice and stock/water to boil, then reduce to a simmer.  Put the lid on, and cook for about 30 minutes or until tender.  (If using fresh green beans, you can steam them on top of the rice when the rice is about 10 minutes away from being cooked).

When rice is cooked, fluff with a fork and add the beans, cabbage, onions, tomatoes, S&P, and vinegar.  If serving cold, put in refrigerator.

Green Bean Risotto



1 lb. fresh green beans
3 tbs butter/olive oil
1/2 cup chopped onion
1 cup uncooked arborio rice
1/2 cup dry white wine
3 ½ – 4 cup vegetable stock
1/2 cup freshly grated Parmesan cheese
a pinch of nutmeg
2 green onions
Salt and pepper to taste

How to make Green Bean Risotto

This truly is a labor of love.  It's worth the work.

To begin, heat veggie stock in a saucepan over medium-low heat.  You do not want it to be boiling, just hot.

Then, trim the beans and cut them into 1 inch pieces. Bring a medium saucepan of  salted water to a boil. Blanch the beans for about 5 minutes. Shock the beans in cold water and drain.  Set them aside.
In a 3 or 4 quart saucepan, heat the butter/olive oil on medium heat. Add the onion and cook for about 5 minutes minutes until translucent. Add the rice and cook for 2 minutes more, stirring frequently. 
Slowly add the wine, stirring constantly.  Once the wine is just about absorbed, add 1/2 cup of stock to the rice.
Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir constantly to prevent the rice from sticking to the bottom of the pan. Continue this, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still  has a bit of firmness for about 15-20 minutes.
Add in the green beans, green onion, nutmeg, salt, and pepper.
Garnish with Parmesan cheese and serve immediately.

Healthier Nachos



Tortilla Chips
1/2 cup sliced tomatoes
About 10 sliced black olives
1 ripe avocado
1/4 cup purple cabbage
1/4 cup spinach
1 1/2 green onion
1 jalapeno
1/2 cup fresh grilled corn
1/4 bunch of roughly chopped cilantro
1/3 cup Nacho cheese sauce
3 tbs salsa
3 tbs sour cream
1 tsp cumin

How to make Healthier Nachos

This is just an updated version of my nachos that manages to get a few more vegetables in there!

To Make:
Preheat the oven to 375F degrees.

In a medium size casserole dish, spread an even layer of chips lining the bottom of the dish.  Drizzle nacho cheese sauce evenly over the chips.  Then, sprinkle some of the tomatoes, olives, sliced onions, corn, jalapenos, and cilantro over the chips.

Then add another layer of chips.  Pour the rest of the cheese sauce over these chips.  Then sprinkle the rest of the tomatoes, olives, corn, jalapenos, and the tsp of ground cumin over the chips as well. 

Bake in the oven for about 10 minutes or until cheese sauce is hot.  Top with salsa (see recipe), spinach, cabbage, avocado, green onions, cilantro, and sour cream.

Lemon and Leek pasta Recipe



1 large lemon
3 tbs olive oil
1 leek (white parts)
1/2 yellow onion
1 shallot
2 cloves garlic
1/4 cup white wine
2 tbs flat leaf parsley
8 oz whole wheat pasta
1 ear of grilled corn
1 diced roma tomato
1 tsp red pepper flakes
garlic powder
salt and pepper to taste

How to make Lemon and Leek pasta

This is a refreshing pasta that can be served hot or cold.

Cook pasta according to package directions in heavily salted water until almost al dente.

Meanwhile, in a saute pan, heat oil over medium heat.  Add onions, shallot, and leek and saute for about 6-8 minutes.  Then add the garlic and saute for 2 more minutes.  Slowly add in about 1/2 cup of the pasta water and the wine.  Then add the corn (removed from the ear), parsley, tomatoes, and seasonings.  Add the pasta and toss.  Right before serving, add the juice from the lemon. 

Garnish each plate with lemon zest, and lemon wedge, and parsley.

Lettuce Wraps


1 8 oz package of extra firm tofu
1 can of water chestnuts
2 stalks of celery
4 cloves of garlic
1 tbs cilantro
2-3 tbs Hoisin sauce
1-2 tbs soy sauce
rice noodles (optional)
vegetable/sesame oil
Black, toasted sesame seeds (optional)
Butter lettuce leaves

How to make Lettuce Wraps

One day, every where I looked (OK, mostly Food Network), someone was making lettuce wraps!  I had never tried to make them before, so I thought I would give it a shot.  They turned out great, and even the tofu hating beau loved them!  I didn't get a chance to take a picture of the mixture with the lettuce because as soon as they were down on the plate, we devoured them!

In a large bowl, mash the tofu into little bits with your hands.  Mince the water chestnuts, celery, and cilantro and mix them with the tofu.

Add about 1/2 tbs oil in large skillet and heat over medium.  Add the minced garlic and saute for about 2 minutes.  Add the tofu mixture, soy sauce, and hoisin.  Heat through.

Meanwhile, in a small skillet, heat about 1 cup of vegetable oil over medium heat.  Add rice noodles and remove immediately after they puff up (about 3 seconds).

Wrap spoonfuls of the tofu mixture in the lettuce and top with the crispy rice noodles.  Serve with a favorite dipping sauce and enjoy!

Mustard Hummus with Cream Cheese



1 14 oz can of chickpeas, drained and rinsed
juice of 1/2 lemon
1 tbs tahini
2-3 cloves garlic
about 3 tbs vegetable stock/water/juice from chickpeas
1/2 tbs olive oil
8 oz reduced fat cream cheese
1/2 tsp salt
1 tbs stone ground mustard
1 tsp white wine vinegar

How to make Mustard Hummus with Cream Cheese

If you like stone ground mustard, you will love this creamy and spicy hummus.

It might seem like a lot of cream cheese, but it is needed to balance the strong flavor of the mustard.

In a tall container, combine all ingredients and puree with an immersion blender. Be sure to puree for a few minutes to ensure maximum creaminess.

Top with a drizzle of olive oil and serve with hard pretzels.

Potato Salad with Peas

This was a HUGE hit for fourth of July.  People really liked the how tangy is was compared to other potato salads that have a lot of mayonnaise.


2.5 lbs Red potatoes
2 stalks of celery
4 green onions
8 ounces of sour cream
2 tbs mayonnaise
1.5 cups frozen, thawed peas
1 tbs stone ground mustard

How to make Potato Salad with Peas

Boil the potatoes with the skin on until al dente.  Set aside and let cool for a bit.

Then, cute the potatoes into bite-size pieces and mix with the other ingredients, also chopped into bit-size pieces.  Chill in the fridge for at least and hour to let the flavors come together.

Serve and enjoy!



Quinoa with Garlicky Vegetables



For the Quinoa:
1 cup uncooked quinoa
1.5 cups vegetable stock
1 pinch red pepper

For the Vegetables:
1 tbs oil
3 cloves garlic
1 shallot
1/2 cup vegetable stock
1 bunch kale, chopped
1/2 cup red cabbage, shredded
1 celery stalk, diced
1 green onion, sliced
a handful of cashews, lightly crushed

How to make Quinoa with Garlicky Vegetables

This is a very healthy dish that will make you feel full and satisfied without feeling heavy.  The crunch of the nuts, cabbage, and celery offer a nice contrast to the soft kale and quinoa.  As always, feel free to add more vegetables!

The recipe as shown also includes many ingredients that help cleanse the liver, which, let's face it, we can all use this time of year.

To prepare the quinoa (the only grain that's a complete protein), begin by rinsing the quinoa in warm water using a fine sieve.  Then, in a medium pot, bring the vegetable stock, quinoa, and red pepper to a gentle boil.  Cover, and reduce to a simmer.  Simmer for about 15 minutes, remove from heat, and let sit for 5 minutes before fluffing with a fork.

Quinoa is a very forgiving grain, so if you find that you do not have enough liquid, you can add more without ruining it.

For the vegetables:
In a large skillet/saute pan, heat the oil over medium heat.  Add the minced garlic and shallot and cook for one minute.  Then, add the kale, coating it all in the oil.  Saute for about 2 minutes and then slowly pour in some of the stock. 

Let the kale wilt in the steam.  When the kale is just about done, add the cabbage and the celery.  If needed, add more stock.  Cook for about 4-5 minutes.  (I like my vegetables crunchy, so if you like them soft, feel free to cook longer).

Top the quinoa with the mixture and garnish with the nuts and green onion.  Enjoy!

Roasted or Grilled Potatoes



1 lb russet potatoes
1 tbs butter/margarine/olive oil
1 tbs garlic and onion seasoning
Fresh cracked pepper

How to make Roasted or Grilled Potatoes

This is a super simple recipe that I use all the time when we have BBQ's.  It can be made in large batches with little effort and feeds lots of people.

Feel free to add different spices.  Sometimes I go for fresh herbs (rosemary and potatoes are a classic), Cajun seasonings, or fresh chopped garlic.

If you are grilling, you can also add some more vegetables.  Just be careful because potatoes do take a while to cook, and you don't want to over cook the others.

To make:
Cut clean potatoes into equal sized parts. 

If making in the oven:
Spread on a baking sheet and toss with butter/olive oil and the seasoning.  (I usually use olive oil for the oven).  Roast potatoes at 425 degrees for about 20-30 minutes or until tender.  Cool for 5 minutes and serve.

If grilling:
Make a large "boat" out of aluminum foil.  Toss potatoes in seasoning and add butter (I usually use butter for grilling because it will melt and help cook the potatoes faster with steam).  Cover with more foil and cook on the grill.  The cooking time will vary based on the heat of the grill, but I've found that it usually takes about 15-20 minutes.

Roasted Root Vegetables



3 carrots
2 parsnips
1 yellow onion
1 head of garlic
1/2 head of cauliflower
olive oil
Salt and Pepper

How to make Roasted Root Vegetables

This is such a simple and delicious recipe that can be used for many things.  After roasting these, (I, of course, ate a few), then I made a broth out of them (by adding some other ingredients), and then I pureed the solids left from the stock.

I will admit though, I preferred the vegetables just simply roasted.  If I hadn't needed the broth for my cleanse, I would have just eaten them as is!

Chop the vegetables into bite sized pieces (not too big, not too small).  Keep the garlic whole, but cut the very top off to expose the tips of the cloves. 

Evenly distribute the vegetables on a baking sheet and place the garlic in the middle.  Lightly coat with olive oil, salt and pepper.  Toss to coat evenly.

Roast vegetables on the middle rack at 400 degrees for about 30 minutes or until slightly browned.

Serve as a side, rustic main dish, or follow my broth recipe.  Enjoy!




1 small white onion
2-3  cloves of garlic
1-1.5 lbs tomatoes (whatever variety you like)
1 14.5 oz can of tomatoes with green chilies
1 roasted green chili (or a can of roasted, sliced green chilies)
juice from 1 lime
1/2 cup cilantro
1/2 tsp granulated garlic
1 jalapeno
1 tsp cumin
1 pinch Mexican Oregano

How to make Salsa

This is the basic recipe for salsa that I use all the time.  It is always a hit for parties.  If I want to make it look a bit fancier, I will use halved or quartered cherry or grape tomatoes.

As always, please feel free to add more vegetables!  Corn or black beans are wonderful in this.

Sometimes, if the jalapeno is not too hot, I will add a splash of hot sauce or Sriracha for an extra kick and tang.

For ease, I combine 1/2 the onion, 1/4 lb tomatoes, garlic, jalapeno, lime juice, green chili, canned tomatoes, and 1/2 the cilantro in a food processor and pulse until well chopped. 

Then, I finely dice the remaining tomatoes, onion, and cilantro and add them to the mix.  Add the seasonings and let sit for at least an hour.

Serve with chips and enjoy!

Salsa Verde (quick version)



1.25 lbs tomatillos
1 jalapeno
3 cloves garlic
1 tsp Mexican oregano
1 tsp cumin
1 medium white onion
1/2 cup cilantro
1 lime (juiced)

How to make Salsa Verde (quick version)

Most salsa verdes need to sit for a long time to really absorb the flavor and let the tomatillos turn the rich dark green, but by cooking this recipe, you can cut that time down.

Combine all ingredients in the food processor (or blender) and process until smooth.

Pour into a medium to large sauce pan and cook over low heat for about 5-8 minutes.  Garnish with green onion and serve with chips.

Southwestern Orzo Pasta Recipe



2 cups uncooked orzo pasta
1 tsp cumin
1 tbs oil or butter
1 shallot diced
2 gloves garlic minced
2 cups vegetable stock
1/2 cup frozen corn (thawed)
1/2 chopped hot house tomato or 8 halved cherry tomatoes
1/4 cucumber, chopped
1 handful of cilantro
1 green onion, sliced
Asiago cheese for serving

How to make Southwestern Orzo Pasta

This can be a hearty main dish or a fantastic side dish.

In a large skillet, heat oil and sweat onions and garlic for 1 minute.  Add cumin and orzo and saute for about 3-5 minutes, allowing the pasta to brown slightly.

Slowly stir in the vegetable stock and bring to a boil.  Reduce heat to a simmer and let pasta cook, absorbing the stock.  When pasta is 90% done, stir in corn and heat.  Cook pasta until al dente and stir in tomatoes and cucumber.

Top with cilantro, green onion, and grated Asiago cheese.


Spicy Dry Rub



2 tbs chili powder
3 tbs granulated garlic
1/2 tsp dried parsley flakes
3 tbs spicy steak seasoning (or creole seasoning)
3 tbs seasoning salt
1 tsp dried chives
1 tsp dried Mexican oregano

How to make Spicy Dry Rub

I realize this is not my usual kind of recipe, but I made it for the man for a steak rub, and now I've been using it in everything!  You can make this in large or small quantities.

Combine all spices in a container and mix thoroughly.  Use on meats, tofu, or as a seasoning salt!  It's delicious!