Monday, May 29, 2017

Quinoa salad

This is perfect for backyard barbecues, holiday get togethers or anytime.

2 c. cooked quinoa
1 medium tomato diced
1/4 c. diced onion
1 - 2 cloves fresh garlic, crushed chopped 
1 - 2 T. olive oil
1/8  - 1/4 tsp. each: salt, pepper, fresh or dried parsley
zest and juice  of 1/2 lemon

Boil quinoa to package instructions. 

Zest, cut lemon in half, set aside.

Peel, rinse and chop onion. 

Rinse and dice tomatoes.

Peel, rinse crush and chop garlic.

Combine oil, lemon zest, lemon juice, salt, pepper, garlic, parsley in a measuring cup. Stir with a clean fork to mix. 

Remove quinoa from heat and drain if needed.

In a bowl combine quinoa and vegetables. Pour dressing over salad. Toss to mix and place in refrigerator until ready to serve. 

Serves 4.

Saturday, May 20, 2017

Cashew Chicken

This is perfect for supper or anytime. 

1 lb boneless skinless chicken breasts (sliced)
1 c sliced carrots
1 c fresh snow peas
2 tsp fresh ginger (minced)
1- 2 T low sodium soy sauce
1 can sliced water chestnuts
½ bell pepper sliced
1 tsp corn starch
1/ 3  - 1/2 c water (adjust as needed)
1 c green onions sliced
4 - 6  oz  cashews
1- 2 T oil (olive or canola)
1 tsp sake (optional)

Cut chicken into slices. Combine chicken, 1 tsp of the ginger, sake, salt, pepper and soy sauce in bowl. Toss to coat chicken and marinate for a few hours.

Heat oil in wok or saute pan over medium high heat. Add chicken slices, ginger, stir fry for 8 minutes. Transfer cooked chicken to bowl, set aside.

Add more oil if needed. Add veggies, cashews, stir fry for 7 minutes. Return chicken to pan, stir fry for 3 more minutes.

In a cup combine water and cornstarch. Mix well to dissolve cornstarch. 

Push vegetables and chickento sides of pan to make well in middle of pan. Pour water mixture into pan. Let liquid reduce for 1 min.  Stir to coat vegetables with sauce. 

Serves 4.

Saturday, May 13, 2017

Easy Eggs Benedict™

Happy Mothers Day all!

Need a brunch idea for Mothers Day, try this.

1 dozen eggs
4 - 7 c water
1/4 tsp 
each salt, pepper 

1/3 - 1/2 stick butter cut up
1 tsp. - 1 T. fresh lemon juice (adjust amount desired).
4 english muffins split 
8 pieces lean ham or canadian bacon


Crack 3 - 4 eggs and carefully separate yolks into a large heat proof bowl or a double boiler.

 Add lemon juice, half of salt and pepper. Whisk until well blended. 

Bring water to boil in a medium pot or bottom of the double boiler. 

Lower heat to simmer. 

Place bowl with eggs over pot, add butter, keep whisking and cook for 5 - 8 minutes or until sauce is thickened. 

While sauce is cooking, split, toast and butter muffins.

Place ham on a microwave safe plate and heat for 30 sec - 1 min or until warm.


Bring water in a pot to a gentle boil. Add salt and lemon juice if desired.

Crack 1 egg onto a saucer or small dish.

Once water reaches boil, reduce heat to medium low. Add egg by tilting dish over pan to let egg slide off into pan. Repeat process with remaining egg.

Cook eggs for 3 - 4 min. 

Remove eggs with slotted spoon and transfer onto a clean plate. Sprinkle pepper over eggs if desired. 

To assemble: Place 2 muffin halves on a plate. Top muffin halves with a ham slice. Top ham slice with egg. Spoon sauce over egg.

Serves 4.

Friday, May 5, 2017

Los Tacos Del Cerdo (Pork Tacos)™

This is great for Cinco de Mayo, using leftovers or anytime


2-3 cups shredded precooked pork
1/2 c diced onions
1-2 T oil (olive or canola)
1 T Worcestershire sauce
1 clove garlic, crushed and chopped
1 lime juice and zest
1/8 - 1/4 tsp each:  salt, pepper
pinch each: turmeric, red pepper flakes


1 c. salsa 
12 taco shells soft or hard
1 c each: shredded lettuce, shredded cheese, diced tomatoes
1/2 c sour cream

Peel, rinse and dice onions. Place in a small bowl, set aside. Shred pork into bowl with onions.

Heat saute pan to medium high heat, lower heat to medium and add oil. Add pork, onionssalt, pepper, red pepper flakes, garlic, Worcestershire, turmeric, lime zest to pan.  Squeeze lime juice over mixture. Cook for 5 - 10 min or until heated, stirring occasionally. 

Scoop pork into a taco shell. Top with your favorite fixings and enjoy!

Serves 4.