Posts Tagged ‘recipes’

It’s a rainy evening (thankfully) and my fancy turns to food.  But in the heat, not too much sounds good.  Don’t despair! There are plenty of healthy and simple choices even when it’s hot…and for tea on a hot afternoon, or for dessert, chocolate cherry whole wheat scones.  Join us! (more…)

Pooh always liked a little something at eleven o’clock in the morningWinnie the  Pooh, by A.A. Milne.


While homemade ravioli are wonderful with any sauce, to gild the ravioli lily, make this simple, unusual, and delicious sauce. It’s the sauce that makes the ravioli, even though you thought you already did.


I love pasta!  Pasta’s always been my go-to dish.  What to make for lunch/dinner?  How about pasta…with tomato sauce…or olive oil and garlic…or olive oil and Parmesan…or olive oil and sauteed mushrooms…of something else entirely?  But when I took a few cooking classes and learned to make ravioli, my pasta life changed. (more…)

When I grew up, beets came out of a can…and not the home canning type of can that was really a jar.  My mom loved them.  I don’t remember what anyone else in our family thought of them, but I hated them. (more…)

(I know you probably think the title should say, “Shop.  Cook.  Eat.”  But it shouldn’t.  It’s correct as is. Trust me; you’ll see.) (more…)

My default breakfast is cold cereal with almond milk, preferably with fresh fruit.   But sometimes I want something else, so I was excited when in a copy of The Vegan Diner, I found a recipe for a whole grain pancake mix.  It’s always great to have something homemade that’s also quick, delicious and healthy, which this recipe is. (more…)

Do you like doughnuts (or donuts?) If so, you’re in luck and it doesn’t even matter if the Krispy Kreme near you went out of business, because the people from Babycakes gave me permission to share their recipe for chocolate cake donuts with you.  Here’s the good news…besides tasting great, these doughnuts are baked, not deep-fried, gluten-free, vegan, and low in pretty much anything bad except they use some sugar.  They’re easy to make and the cost won’t give you sticker shock the way many commercial baked goods do these days, even with the different flours.  An aside on the flours, I’ve found these some places in bulk or Bob’s Red Mill carries all of them and many more products besides.  You can keep the rest in the freezer and you’ll have plenty for lots more doughnuts. (more…)

This recipe became a favorite in our house after our local Chinese restaurant for some inexplicable reason stopped making their cold sesame noodles, something about not being able to get the sauce, although I never really did figure out what the problem was.  But the sauce evidently never came back. Then I discovered this recipe in a mailing from Vegetarian Times and tried it, serving it the first time with trepidation for fear it wouldn’t be a suitable replacement.  Luckily, our younger daughter said she likes this better, making me a happy cook.  This makes excellent travel food as well as a dinner entrée.  You don’t have to put it in the take-out box, though. (more…)

I’m not an innovative cook, I just find good recipes. But occasionally I come up with something that tastes good and is easy. Here’s my latest tiny contribution to the world of food and to making your life just a little bit easier. Enjoy!

Janet’s Easy Lunch Bowl

Artichoke hearts, drained and chopped
Avocado, diced

Put chickpeas in the bottom of a bowl. Put the artichokes pieces on top of the chickpeas. Top with avocado pieces. I told you it was easy. But it tastes good and is fast and nutritious as well.

You may use plain artichoke hearts, marinated artichoke hearts (in which case, you can use some of the marinade as a dressing) or some of the artichoke tapenade from Trader Joe’s. It’s not really called tapenade, but I don’t remember offhand what it is called. It’s basically chopped up, marinated artichokes, from the taste of it and a very tasty taste it is, too. Anyway, any of these work well. If you use plain artichoke hearts, you might like some sort of marinade. Or you might not.

When I made our bowls today, I added some chopped scallions/green onions. Yum! This works well on top of salad greens, too. Feel free to innovate from here.

Here’s another delicious appetizer, dessert or tapa recipe, based on a tapa we had once at an excellent (and excellently priced) tapas restaurant in Naperville, Illinois, Macarena Tapas,

My Best Date Ever

Dates, chèvre, bacon or prosciutto, honey

1. Remove the pits from the dates.
2. Stuff each date with chèvre.
3. Wrap with bacon or prosciutto
4. Broil (turning if necessary) until bacon is cooked or prosciutto is crisp.
5. Plate and drizzle with honey.

Perfect as an appetizer, dessert or tapa.

Finally, cucumber slices topped with olive tapenade are excellent. To gussy them up a bit, top with a toasted walnut piece.