Archive | October, 2017

Spicy Sweet Potato Soup

31 Oct

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I found this recipe from the Shaws website.

It was similar to my Tortilla soup .

A lot of vegetables with a little zip.

2 tablespoons olive oil

One diced onion

1/2 teaspoon salt

3 cloves diced garlic

One teaspoon cumin

3  diced, peeled sweet potatoes

32 ounces of chicken or vegetable broth

One minced chipotle pepper in adobe sauce

One can Rotel tomatoes

2 cups chopped uncooked spinach

One can of drained and rinsed black beans

One can of drained corn

Heat the oil.

Cook the onions till soft.

Add the salt.

Add the garlic and cumin for another minute.

Add the sweet potatoes and broth.

Bring to a boil and cook the potatoes till soft, about ten to 12 minutes.

Stir in the chipotle pepper, tomatoes, corn and black beans.

Stir in the spinach.

Garnish with shredded cheese, avocado and sour cream.





Clementine Jack O’ Lanterns

30 Oct

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I posted these clementines last year and they were such a hit I had to do it again.

This is one of the healthiest treats you can give out.

My grandchildren loved them.

All you need is a permanent black marker and a couple bags of the small clementines.

Have your kids use their imagination.

This only takes about 25 minutes and you are done.

Draw whatever face you like on each clementine.

Let it dry for a couple of minutes.

Put them in a bowl and watch them disappear.

Happy Halloween.


Onions and Eggs

27 Oct

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My Mom used to make this all the time when I was young.

She would cook the eggs and put it all in a fresh loaf of Italian bread.

Instead of napkins she would give us a cloth dish towel because we had to wipe our mouths so much.

3 tablespoons olive oil, butter or canola oil

3 jumbo eggs

1/2 diced large onion

2 slices American cheese

1/4 teaspoon black pepper

1/4 teaspoon salt

Heat a non stick pan with the oil.

Add the onions and cook till they are soft but not brown

Season with salt and pepper

Beat the eggs and add it to the pan and swirl around, scrapping the edges to make a fluffy egg.

Cook to the consistency you like.

I like my eggs fully cooked.

Slide them onto a microwave dish and place two slices of American cheese on top.

Microwave for 20 seconds to melt the cheese.

I use ketchup and Franks hot sauce on the side but this is so good plain.

I am watching my carb intake so I did not have bread.  I will keep this in mind for my cheat day.

It is not the prettiest meal but it is so very delicious.


Spicy Cauliflower and Tomato Pasta

25 Oct

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Cauliflower has been so inexpensive all year.

I have made it every way possible.

This is a recipe that I make when I need a quick meatless meal.

4 cups cooked cauliflower, cut into small bite size pieces.

Three tablespoons olive oil

One small diced onion

4 cloves diced garlic

One 14 ounce can of diced tomatoes

8 basil leaves

One cup parmesan cheese plus more for garnish

One cup cream

3 tablespoons capers with the brine

1/2 to one teaspoon crushed red pepper flakes depending on how spicy you want it.

One tablespoon butter

Cook the cauliflower and put it on the side.

Put the olive oil in a large skillet.

Add the onions and cook till soft.

Add the garlic and cook for three to four minutes.

Add all the tomatoes with the juice.

Bring to a boil and reduce the tomato juices slightly.

This takes about 8 minutes.

Add the basil, cream, cheese, pepper and capers and bring to a simmer.

Add the cauliflower and heat for another ten minutes.

Add the tablespoon of butter

Bring your pasta to a boil and drain then pour into the cauliflower.

I also made spiral butternut squash instead of the pasta and it was really good. See below:

Sprinkle liberally with extra good grated cheese.

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Oh My God Maria’s Almond Cookie

20 Oct

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I used to buy these at the greek market for a fortune and could never figure out a recipe.

My neighbor and best friend found this recipe and was nice enough to give it to me.

This is a real keeper.

Get ready to gain ten pounds and pay ten dollars for the almond paste.

Walmart has the lowest price for the almond paste.

This is not a cheap cookie.

One pound of almond paste

1/2 cup white flour

4 large egg whites

1 cup confectionary sugar

1 cup white sugar

4 cups sliced almonds maybe a little more.

Break up the almond paste into small pebbles with your hands.

Place everything else in the same bowl and mix till your have a very sticky dough.

Take one teaspoon of dough and roll it in the sliced almonds.

Place on a baking pan with either parchment paper or a Silpat.

Keep the cookies 2 inches apart.

Bake at 350 degrees and start checking after 15 minutes.

You want a very light brown cookie that is firm but not overcooked.

My cookies took about 22 minutes.

The recipe said to cook the cookies for 30 minutes. That was way too long.

The bottom of the cookies should be light brown.

Now you have a chewy  almond cookie to die for.

You can also half dip them in dark chocolate.

Keep them in a air tight container.

If I had more almond paste I would make another batch now.






Potato skins

17 Oct

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Whenever I make potatoes I do this now.

It is my guilty treat for spending all this time in the kitchen.

Wash your potatoes well about eight white potatoes

You can use whatever kind you like even sweet potatoes but I do put a little brown sugar and cayenne pepper on those.

Use your knife and take about 1/4 inch of skin and potato to make a nice slice.

Put all the pieces on a baking dish and sprinkle with salt and pepper and two to three tablespoons olive oil.

Do not overlap the potatoes or else they won’t crisp up.

Bake in a preheated 450 degree oven for about fifteen minutes till they are crisp and brown.

These are so good .

Serve with sour cream, ketchup, yogurt or make potato skin nachos.

I LOVE these.

Chocolate Banana Bread

16 Oct

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I love this recipe.

I found it online from Once Upon A Chef.

She has some fabulous recipes.

I loved it because I hate to melt chocolate and this recipe uses real unsweetened cocoa powder not Dutch processed.

1 1/4 cups flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 teaspoon salt

1 stick unsalted, room temperature butter

1 cup sugar

2 large eggs

2 to 4 bananas about one cup

1/2 cup sour cream or yogurt

1 teaspoon vanilla

1/2 cup semi sweet or dark chocolate chips.

Preheat the oven to 350 degrees

Grease a 9 x 5 pan with cooking spray

Combine the flour, salt, baking soda and cocoa till it is mixed well

Beat the butter and sugar till it is pale and fluffy

Add the eggs, one at a time

Add the vanilla

Add the dry ingredients

Add the bananas and sour cream

Beat till everything is combined well about 2 minutes

Fold in the chips

Pour into the pan and bake for 70 minutes.

I used two disposable aluminum pans to make two smaller breads.

I just changed the recipe a little because I always do that.

I have never made anything from Jennifer Segal but I am now a loyal follower.