Blogging from my heart in Boise, Idaho
Years ago, I had a delicious salad at El Torito Grill in Newport Beach. This is the recipe I made up to make at home! Ingredients 1 small can diced green chiles 1/3 roasted pepitas (pumpkin seeds), not salted 2 garlic cloves, minced ½ tsp sea salt ¼ ground black pepper 1 cup olive oil... Continue Reading →
I found a recipe for red lentil curry but there was no color in that soup/stew. So, I had to tweak that! Ingredients 1 tblsp coconut oil or a neutral flavored oil4 cloves garlic, minced1 tblsp The Ginger People, minced or ginger juice, more to taste*1 jalapeno, deseeded and diced1 tsp ground cumin1 tsp dried... Continue Reading →
A few years back, a good friend gave me a small jar of tomato jam. I have been craving it ever since. However, all the recipes I found have just too much sugar in them. Darn it! So, me who-does-not-follow-recipes, made up my own. My first batch was heavenly; this second batch uses red wine... Continue Reading →
Politics aside, I have to distract myself, especially today because the Senate passed a heinous bill. Time will tell and teach them the consequences. So, I turned to the one thing that brings me joy, and that is playing in my kitchen. I miss the crispy cheese crackers from Trader Joe’s, so I found a... Continue Reading →
This is my go-to vinaigrette for anything salad! Orzo, rice, vegetables, even a marinade. Makes about 10oz. I use a tall quilted 12oz canning jar to store it in refrigerator. Ingredients 1/3 cup lemon juice¼ teaspoon lemon zest2 tablespoons Dijon mustard1-2 cloves garlic, minced½ teaspoon fresh thyme leaves (or ¼ tsp dried leaves)¾ cup olive... Continue Reading →
I found a recipe for fresh rhubarb sauce, but it did not have an acidic ingredient for canning purposes. So, I added orange juice and zest. This sauce is absolutely delicious! Use it as a topping for ice cream, oatmeal, toast or as I did, on a chocolate bundt cake! Ingredients5 cups of rhubarb, cut... Continue Reading →
I tried making a red enchilada sauce using two different recipes. Neither one was what I was looking for, despite the taste of each being great. Well, you know me, I am an experimenter! This version is thicker thanks to pureed Roma tomatoes and using a Nutri bullet blender vs food processor to blend to... Continue Reading →
I happened to have a few items in my kitchen that needed to be eaten. Next was a quick trip to the grocery store to purchase fresh raviolis. My quick dinner was one of the best I have ever made up! IngredientsOlive oil 1 small shallot, minced3 small cloves garlic, minced½ Boursin garlic & herbs cheese2... Continue Reading →
I was craving panzanella salad but wanted to add a few cool summer ingredients as well as protein. So, I opted for a couple of Persian cucumbers and great white northern beans. It was so good that I completely forgot to put this on a bed of arugula! Ingredients 1.5 lbs small Campari tomatoes or... Continue Reading →
Yeah, yeah, yeah. Yesterday was Cinco de Mayo. Hence the taco cups! Changing out the cheese can make these vegan. Makes 18 cups Ingredients 2 14oz cans low sodium black beans, drained & rinsed1 red bell pepper, diced4 green onions, sliced1 4oz can diced green chiles, I used Hatch1/3c Trader Joe’s Enchilada sauce (bottle) or... Continue Reading →
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