Sorry for being so slow getting last Tuesday’s recipes posted! It’s been a crazy week! I unexpectedly had to go in for a physical to make sure I’m in good health to donate bone morrow through DKMS Americas. Then I worked with my friend, Sandra to do a big catering job. So for three daysRead more
Sister moved to NYC with her boyfriend, Chris, and near their apartment is this adorable restaurant that has THE BEST tuna melt. It’s amazing. Since I don’t get up to NYC often enough (and because Sister mocks me for wanting to only eat at one restaurant the whole time I’m there), I had to tryRead more
Biscotti is an excellent coffee snack. These snickerdoodle biscotti bring the cinnamon-sugar flavor of a snickerdoodle cookie and combine it with the crunchy tasty log of a biscotti. Dip these in your coffee (or milk or hot chocolate) and you have the perfect mid-morning or mid-afternoon pick-me-up treat! Snickerdoodle Biscotti makes about 20 biscotti AdaptedRead more
Since no meal is complete without a little something sweet (life lessons from my Grandma!), we had Zucchini Nut (open face) Sandwich Cookies for dessert at the Women’s Retreat on Saturday. I’m a big fan of these cookies. They’re kind of like an oatmeal cookie, with cinnamon and oats. They’re chewy, nutty and delicious. ThenRead more
In addition to the Asian Cabbage Salad, Homemade Pita, and Edamame Dip I made this Creamy Green Pea Dip. I loved the smooth, slightly sweet taste of this dip. It gets a little kick from the jalapeno, but isn’t spicy. This would also make an excellent cold pasta sauce. With the addition of silken tofu itRead more
This Edamame Dip was a great addition to Saturday’s Women’s Retreat. Edamame (soy beans) are an excellent source of protein and with flavorful ingredients like sesame oil, siracha, and lemons, it makes a tasty snack! This would also make an excellent spread for a sandwich! Edamame Dip Serves 22 Adapted from La Fuji Mama 2Read more
Saturday Seekers had a day long Women’s Retreat. It was a wonderful gathering and I was delighted to make lunch for the event. I made Asian Cabbage Salad, an Edamame Dip and a Creamy Green Pea Dip. To go with it all I tried my hand at making Whole Wheat Pita. Making the pita wasRead more
One of the best things about cooking on such a tight budget for the Tuesday night dinners is that it has forced me to experiment with a bunch of bread recipes. Before this catering gig I’d never made bread myself, but now I rather enjoy it. With this recipe it’s easy enough to make anytime.Read more
To go with the Indian theme of the Tomato and Red Lentil Soup, I found this Cabbage Slaw recipe in this month’s Cooking Light magazine. I thought it was a great complement to the soup! This is also great on it’s own and was good the next day too. Cabbage Slaw with Tangy Mustard SeedRead more
Tuesday was supposed to be warm but rainy, or at least that’s what the weather forecast was when I planned my menu for SCL dinner. Unfortunately for me, the rain came on Monday and Tuesday was just hot. Despite the heat I carried on with my planned menu, and boy am I glad I did.Read more