Wednesday, August 20, 2008

A Veggie Soup to Cure All

Chicken soup isn't the only soup that is a cure all, give this Veggie Soup with Tofu a try. Always think of soup if you have some veggies in the fridge, that you've run out of ideas of what to do with.

Chopped onions
Vegetable broth
Ground Black Pepper
Tofu (2nd to last)
Rice noodles (soften it in hot water for 15 minutes)
  • Saute the onions in vegetable oil
  • Add water, carrots, cabbage
  • Let it boil until all the ingredients are soft and tender
  • Add salt and ground black pepper
  • Add the tofu, Add softened rice noodles
  • Garnish with some basil leaves
  • You're on your way to better health!


Golden Raisin Pound Cake

I try not to just stick to a recipe on a box. It's much better to have fun, be creative and make it more interesting.
Here's an easy way to spice up a dry pound cake. Add some golden raisins and vegetable oil, and egg yolk (instead of the whole eggs) to a pound cake mix. It will make it much moister and sweeter.


Tuesday, August 12, 2008

Green, Green and Green!

No Green Eggs and Ham here, but close! Sometimes a color combination ties your whole meal together. Here, I wanted to add some green that would match the green on the serving plate and some beautiful green star fruit that were given me. The idea came from my Mom's cooking. We always had fried eggs with beans - it's a very asian thing.

It was very simple to slice up some leftover green beans I had, chop them in small bite size pieces, adding them to my beaten eggs (with a little ground cumin, salt and pepper), and create this fast and easy and healthy, GREEN breakfast.


An Omelette Salad

Don't be afraid to experiment. I told my boyfriend, Gregg, I was cooking this for that I had some sprouts and some bananas that were getting older, and I wanted to then use them for an omelette. At first his eyebrows raised up a little, but then, since he knows me and my cooking so well, told me that he would never stop any of my ideas, and go right ahead, and go for it. That's what you should all do with yourself, just be creative, if you have an idea, go for it, and see what happens.

4 eggs
1/2 cup Milk
1/2 cup mushrooms sliced
1 banana sliced
Sprouts - any kind
Chopped cilantro
Crushed Pepper

  • Beat the eggs and milk together. Mix with the chopped cilantro, pepper and salt and sliced banana
  • Saute the mushrooms until soft. Add in the mixture above.
  • Stir slowly at medium heat
  • Add the sprouts on top
  • Flip over, and serve

So it's a salad, it's fruit, and it's eggs! All in one and delicous, try it!


Yam Pillows

After Thanksgiving, if you have some leftover yams, make them into something different, with a simple addition of some phyllo dough. Simply soften the yam with ground nutmeg, brown sugar and a pinch of salt in a pot of water on medium heat. Then drain them. Mash the yams. Leave it to cool a little. Add marshmallow. Brush the phyllo sheets with soft butter, and sprinkle with cinnamon sugar. Spoon the mixture onto the phyllo dough. Roll them up, brush with a little butter, sprinkle some cinnamon sugar on top. Put in the freezer for 5 minutes to get cool. Heat them in the oven on a baking sheet at 375 for 15 minutes, or until turns brown. These fluffy pillows are so soft, but don't sleep on them, simply eat them!


Saturday, August 9, 2008

Pocket Full of Peanuts

Again, if you ever have a jar of peanuts that you have grown tired of, make it into something. Make it into this tasty dessert, a pocketful of peanuts and your kids will be screaming for more.


Flour and water (or from grocery store)




  • Chop some peanuts

  • Add sugar

  • Add cinnamon

  • Fill the dough with a spoonful of the mixture

  • Close the pocket of dough

  • Arrange on a cookie sheet

  • Bake in oven at 375 for 15 minutes or until browned

  • Eat after cooling off a bit

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Comforting Vegetable and Mushroom Soup

Soup is a really easy thing to make. Don't shy away from making something very simple. When you have a lot of leftover mushrooms, make mushroom soup. On the top, are some grilled shallots which give it that perfect Crunch.


Food Processor
(The Sauteed Mushrooms/Carrots)
Balsamic Vinegar


Thursday, August 7, 2008

A Summer Fennel Salad

Here's what to do with healthy, but slighty boring cauliflower. Add a fennel, and some spices, and get a refreshing, simple summer salad.

12 Cauliflower florets
1 fennel bulb
sprigs of cilantro
3 green onions
1/2 tb dill
2 tablespoons Extra Virgin Olive Oil
1 tablespoon lime juice
1/2 tablespoon fish sauce
sugar, salt and pepper - dashes

  • Blanch the cauliflower in cold water, then crumble
  • Slice the fennel
  • Chop the cilantro and green onion and dill
  • Mix together

For the sauce

  • Mix the EVOO, lime juice, salt, pepper, fish sauce and sugar
  • Fold into the mixed vegetables



Wednesday, August 6, 2008

Apple Strudel

If you have a tree dropping lots of apples, or you bought a lot of apples and they're getting too ripe, it's time to turn these leftovers into apple strudel!

Here's all you need:
10 Apples
1/2 cup Brown Sugar
2 tablespoons Cinnamon
1 tsp Nutmeg
1 tsp Salt
2 tablespoons Butter
Dough (8 Phyllo sheets or any dough from the freezer section of your store)

  • Dice the apples
  • Saute them in a sauce pan in butter
  • Add brown sugar, cinnamon, nutmeg, salt
  • After 10 minutes, it will caramelize
  • Pour the mixture into the phyllo sheets. Add some more cinnamon (with sugar if you have it) to the phyllo doll
  • Roll the sheets up into a roll
  • Put on a baking sheet
  • Bake for 20 minutes at 370 degrees

Take out of the oven, cool, drizzle with a little caramel if you have it, and you are ready for a warm winter treat!