Archive for the ‘Vegetarian’ Category

Savory Galettes

Saturday, September 7th, 2013

In planning a menu for a Games Night the idea of tapas came to mind. This reminded me of a recipe in the August 2013 Better Homes and Gardens August for Lemony Ricotta Summer Squash Galette. Not only was it easy, it used ingredients already on hand! I also knew I could easily change a few ingredients and use up even MORE!

Hiding Cauliflower… In Mac and Cheese?

Wednesday, September 4th, 2013

The idea of cauliflower to me just sounds awful. I didn’t grow up with cauliflower. It was just not a vegetable my very Filipino family used. And every time we get cauliflower in the basket, I sigh. But no more! I challenged myself to use an entire head of cauliflower and it worked!

Homemade Onion Powder

Wednesday, August 28th, 2013

A couple of days ago I was standing at the stove making dinner when I glanced over to the counter and realized that I had 7 onions.  “Hmmmm…”, I thought to myself, “I need to get rid of those.”  My Mom had already asked for a couple so that solved part of the issue.  I then checked my onion stash in the freezer only to realized I still had 10-1cup portions already frozen.  Then, suddenly, I had an “Aha!” moment.  Not a major aha like the solution to world piece or how to eat 15lbs. a chocolate a day and not gain weight, just a little aha that would ultimately save me money and expand our basket goodies even more.

Using The Entire Juice Pack

Sunday, August 25th, 2013

The Juice pack was introduced in January to  provide those participants that wanted to do a juice fast an easy and affordable option; for many it was a chance to add some extra fruits and veggies to their dinner table.  I tried juicing and actually liked some of the concoctions that I came up with, but I tend to use it to add some extra produce to the table.  I decided to try some “Retro” dishes and a couple you might not have thought of…ready?  Here we go!

Juice pack: celery, kale, pineapple, parsley, apples, carrots, ginger, beet with greens, lemons and limes


Using The Entire Italian Pack

Monday, August 19th, 2013

Looking at the beautiful colors in this pack this morning, I am not having any trouble getting inspired.  Once again I am getting out of my usual rut of making the same ol’ same ol’ stuff.

Italian pack: garlic, basil, oregano, rosemary, yellow summer squash, zucchini, red onion, yellow onion, flat leaf parsley and button mushrooms.


Roasted Eggplant Lunch “Meat”

Friday, July 19th, 2013


Grilled Bok Choy Glass Noodle Salad

Friday, July 5th, 2013
Grilled Bok Choy Glass Noodle Salad

Grilled Bok Choy Glass Noodle Salad


Summer Veggie Pasta

Saturday, June 15th, 2013

Summer Veggie Pasta


  • 1 lb penne pasta
  • 1 tbsp olive oil
  • 1 medium zucchini, chopped
  • 2 cobs of corn, shucked and kernals cut off
  • 1 bunch of kale, cleaned and chopped
  • 1 bunch of spinach, cleaned and chopped
  • 1/2 cup cream
  • 1 tsp greek seasoning
  • 1/2 tsp pepper
  • 1/2 cup parmesan cheese
  • 1 small red onion, chopped
  • 2 medium tomatoes, chopped


  1. Cook pasta according to package directions.
  2. Saute corn and zucchini in olive oil over medium heat 3-5 minutes.
  3. Add kale and spinach, cover, until greens wilt.
  4. Stir and add cream, pepper, and greek seasoning. Continue to cook until cream is reduced and thickened.
  5. Stir in parmesan cheese until melted.
  6. Remove from heat and add pasta, tomatoes, and onion.
  7. Enjoy!

Whole Wheat Orange and Blueberry Cake with Orange Glaze

Monday, May 27th, 2013
Whole Wheat Orange and Blueberry Cake with Orange Glaze














Whole Wheat Orange and Blueberry Cake with Orange Glaze


  • 1/2 C butter
  • 1/4 C Coconut Oil
  • 1 T Orange zest
  • 1 C sugar
  • 2 eggs
  • 1 1/2 t Vanilla
  • 3 C whole wheat flour (1/4 cup to toss with berries)
  • 3 t baking powder
  • 1 1/2 t kosher salt (unless using salted butter)
  • 3 c fresh blue berries
  • 1 c butter milk
  • Glaze:
  • 1/2 c Fresh orange juice
  • 1 T orange zest
  • 2 c confectioners (powdered) sugar


  1. Preheat the oven to 350ºF. Cream butter and coconut oil with Orange zest and sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined.
  3. Toss the blueberries with 1/4 cup of the flour
  4. Whisk the remaining flour, baking powder and salt.
  5. Add flour mixture to the liquid and add the buttermilk.
  6. Fold in the blueberries.
  7. Line a 9x13 baking pan with parchment and a little cooking spray or use butter and flour to coat.
  8. Spread batter into pan. Bake for 35 to 45 minutes at 350 degrees. Use a toothpick to check for doneness. Let cool at least 15 minutes before glazing.
  9. Making the Glaze:
  10. Add 1/4 c orange juice to the confectioners sugar.
  11. Add orange zest.
  12. Mix well. Add additional orange juice if the glaze is too thick. Glaze should be pourable.
  13. Poke holes in the top with a chopstick and pour glaze over top. Don't get crazy with the glaze since it does not harden. You could add less liquid and make it more like a frosting I suppose but this thing is pretty sweet as is.

Got my husband to eat sweet chili peppers…

Tuesday, April 9th, 2013

It will be 22 years this Spring that I have been married to my Darling Husband, and for 22 years I have tried to get him to eat fresh peppers.  He will eat them roasted or hidden in soups, stews and casseroles but raw, not a chance.  So here I sit with these cute little sweet colorful chili peppers, I don’t want to cook them…what to do…what to do… then i hear a cooking show on the television…pimento cheese spread.  Hmmmm…I have red peppers from the Italian pack sitting on the counter…I could make that!

A quick charring under the broiler peel and dice, whip together the cheese spread and slice the little peppers in half, fill with pimento cheese spread and onto my deviled egg tray (love when I find another use for a specialty platter.) and I now have an appetizer!

I took them in and sat then down near my husband and before I knew it half the tray was gone!  YES!!!  I got my husband to eat sweet chili peppers!!!

slice sweet chili peppers in half and remove seeds

stuff with pimento cheese

Pimento Cheese Spread


  • 1 roasted (seeded and peeled) red pepper finely diced
  • 2 cups grated cheddar cheese
  • 1/2 cup mayo
  • 1/2 cup sour cream or Greek yogurt
  • salt and pepper
  • 1 Tbsp. Worcestershire
  • 2 Tbsp. grated onion
  • a dash of Cayenne pepper


  1. mix all together, and chill

Miranda S.

Home Cook