Archive | March, 2018

My Yearly Corn Beef Sandwich

19 Mar


Every year I make a boiled dinner on Saint Patricks Day.

Everything is always left over.

The potatoes and carrots I put into my chicken pot pie.

The cabbage I fry in a pan with a little butter and eat it till I can’t eat another leaf.

Sometimes I do put it into soup.

Then there is the corn beef.

After I boiled this for hours and made a mess of my stove, I have to use it.

2 slices of marble rye bread


Spicy mustard

cole slaw

Two slices American or Swiss cheese

Lots of corn beef, sliced thin or thick or shredded

Start the sandwich

Put the mustard on one side of the bread


meat and lots of it

cole slaw


Butter the outside of the sandwich and place in a frying pan

Fry on medium heat till both sides are light brown and the cheese is melted

Serve with a pickle

This is my yearly splurge.

I also fill sandwich bags with the corn beef and freeze them to make hash on the weekends.




Pesto Pasta with Asparagus and Peas

14 Mar


I love pesto but I make mine without nuts because of my family allergies.

I make a large batch then freeze it in small six ounce containers.

I found a container in the freezer and decided to use it  because I usually save it for special occasions. I have to admit that I am a hoarder.

One pound of gemelli pasta

One cup pasta water

8  tablespoons olive oil

6 cloves minced garlic

One diced onion

1 cup peas

20 asparagus

3 big handfuls baby spinach

2 big handfuls baby arugula

6 to 8 ounces pesto

2 boullion cubes

salt to taste

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes.

12 basil leaves

Plenty of good Parmesan grated cheese

Boil the asparagus in the pasta water pot for 4 to 5 minutes

Take out and set aside then cut into one inch pieces

Cook the pasta according to the package directions

Save one cup of the pasta water

Drain the pasta

Set aside

Heat the oil

Add the garlic and onion and cook on medium high for 3 minutes

Add the peas and mix with the garlic and onions

Add the spinach, garlic powder and arugula mix well

Add the pesto and mix well

Add the pasta

Mix water with the boullion cubes

Add to the pasta

Mix well

Top with the asparagus and fresh basil

Sprinkle with red pepper flakes and lots of cheese.

This is great hot or room temperature


Cauliflower Grilled Cheese

13 Mar

I saw a version of this on the Chew and it looked delicious but was too much work.

One large head of cauliflower

One egg

1/2 cup milk

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon black pepper

One thin sliced onion

Ten slices American cheese

Ten slices Hoffman cheddar cheese

Two tablespoon butter

Slice the cauliflower into 1/2 inch slices

I removed the bottom stem but keep most of the core so the cauliflower would keep its shape.

I got 6 slices to make three sandwiches but cook the rest of the cauliflower and you could make small sandwiches.

Preheat the oven to 450 degrees

Dip all the cauliflower, including the smaller pieces, into the egg wash

Dredge in the seasoned flour

Dredge the onion in the flour

Grease a baking pan with two tablespoons oil

Place the flowered cauliflower in a single layer on the pan.

Bake for ten minutes and then flip the cauliflower over for another 5 minutes.

Try to pair the slices up so they kind of fit together.

They do not have to be perfect.

Put two slices of American cheese and two slices of Hoffman Cheddar cheese on three of the cauliflower slices.

Top with another cauliflower slice

Heat a pan with the butter and add the thin onion slices

Place the cauliflower sandwich on top of the onions and brown one side then flip it over and brown the other side.

Cook till the cheese is melted but try not to burn them so use a medium heat.

Place on a plate with sliced apples

I had to eat this with a fork and knife because it was so cheesy.

I also made about three more small sandwiches.

Mix the leftover smaller pieces of cauliflower with the remaining egg, flour and onion and pour it in the buttered pan.

Just before it was fully cooked I put some cheese on top

Plated it and microwaved it for 15 seconds until all the cheese melted

It was a delicious omelette.

You can make the cauliflower sandwiches ahead of time,  refrigerate them and cook them when you need them.


After we bake the cauliflower, we can fry the onions in the butter and then make open face sandwiches with the cheese and onion and bake them till the cheese melts.

If I had another cauliflower I would try it so off I go to the market.

These are on my favorite menu list.









Blackberry Salad

12 Mar


The blackberries are gorgeous so this is the time to take advantage of them.

They are wonderful in salads.

6 handfuls of any type of greens

I put arugula in everything  so I mixed it with field green.

1/2 cup blue, goat or feta cheese

1/2 to 1 cup of blackberries

2 diced scallions

2 cooked crumbled chicken sausage or 6 to 8 slices crumbled cooked bacon

One sliced hot pepper (optional). You can use a sweet pepper.

6 basil leaves


1/3 cup balsamic vinegar

1/3 cup olive oil

2 tablespoons honey

1/2 teaspoon dried basil

One clove minced garlic

Put all the greens in a bowl

Top with the scallions, meat, cheese and basil

Set aside

Put the vinegar, oil, garlic, honey and basil in a magic bullet and mix well.

Add the dressing sparingly because it is sweet.

The sweet dressing goes so well with the berries

The pepper can be put on the side but I like the hot and sweet combination.

Rice Noodle Egg Roll Bowl

8 Mar


The Taste of Home is another blog I follow.

They have fabulous recipes.

This is a takeoff on one of their recipes.

2 tablespoons sesame oil

3/4 pounds ground pork or chicken

3 tablespoons low sodium soy sauce

3 cloves minced garlic cloves

One heaping teaspoon grated ginger

1/2 teaspoon salt

1/4 teaspoon turmeric

1/4 teaspoon pepper

One teaspoon chili paste with garlic (optional)

3 teaspoons Trader Joe Thai Sauce

4 to 6 cups shredded cabbage

2 cups shredded carrots

4 to 6 ounces rice noodles plus 1/2 cup noodle water

4 sliced green onions

Heat the sesame  oil in a large wok.

Add the ground pork and stir fry till it is small dime size crumbles

Add the soy sauce, garlic, ginger, salt, turmeric, pepper, Thai sauce and chili paste sauce

Stir fry for one minute to cook the spices.

Add the cabbage and carrots and stir fry till cabbage is soft about five minutes.

Cook the noodles according to the package directions but save 1/2 cup of the noodle water when you drain them.

Mix everything together

Add the extra water if it is dry. I did.

Top with the green onions

This is just like real Chinese food.

Some people like more soy sauce, duck sauce or hot mustard on the side.

You can also add baby shrimp when you add the cabbage.

I have become obsessed with rice noodles but I would make the filling without the noodles to make a lettuce wrap.

It really tastes like the egg roll filling.

Give yourself $3.00 for every portion and a pat on the back for not eating the extra calories from the fried wonton skin.

Fried Pineapple

7 Mar


I deserve something because I started to clean my basement.

I decided it couldn’t be totally bad and this was so good.

1/4 tablespoon butter

8 slices of pineapple

2 tablespoons whipped cream

Heat the skillet

Add the butter

Let it melt

Add the pineapple

The pineapple should brown on both sides

Serve with the whipped cream

This was such a delicious fast treat


Spaghetti Marinara

6 Mar



This was one of my favorite Friday night meals.

Its fast, easy and meatless.

Now I make it with spiral vegetables but I still love my pasta.

6 cloves of minced garlic

6 tablespoons olive oil

One 28 ounce can of chunky style tomatoes

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon sugar

1/2 teaspoon crushed red pepper

1/2 teaspoon garlic powder

Ten basil leaves

One pound of dry spaghetti

Fill a large pot with water and salt and bring to  a boil

Add the pasta and cook till it is almost cooked.

Drain the pasta but save one cup of pasta water.

Heat the oil in a pan and add the minced garlic

Cook till the garlic is almost brown

Add the tomatoes and all the spices

Bring to a rolling boil then simmer for about five minutes.

Stir often.

Add the pasta to the pot and let the pasta absorb all the tomato sauce.

If it gets too dry add some of the pasta water.

Serve in a bowl

Sprinkle with cheese

This is a $2.00 meal that feeds four.

I have added a bag of frozen Italian vegetables to the pasta water just before the pasta is cooked.

Not bad