Saturday, August 30, 2014

Double Sesame Broccoli

Broccoli is a favorite food in our home. It is rewarding to eat food, we enjoy and know we are getting health benefits from it. It is high in fiber, calcium rich and has Vitamins A and C. It is a fighter of cancer and other health hazards. It seems to me that the vegetables from the cabbage family such as broccoli, cauliflower, bok choy are quite a variety and from all of these, broccoli wins in the benefits department.

Broccoli is another versatile vegetable. Broccoli does beautifully in a stir fry. It is delicious plain or with a little garlic and butter. I make a kugel out of it, sometimes mixing in cauliflower. I think broccoli is pretty and I love to steam it and add it to a salad. I make a mean broccoli cheese soup.

I decided to make it simple although, just his week, I used broccoli in a number of dishes including a pasta dish, a salad and a stir fry. There is something about roasting vegetables that make them better than with any sauce.

Double Sesame Broccoli 


2 - 3 cups broccoli florets
1 1/2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1 pinch sugar
1 1/2 tablespoons olive oil
1 teaspoon sesame seeds


Preheat oven to 500 degrees.
Cut broccoli bunch in half lengthwise.

Toss with olive oil and place on cookie sheet.

Cook broccoli in oven turning occasionally with tongs - 10 to 12 minutes

Dressing: While broccoli is roasting place lemon juice, sesame oil, soy sauce, ginger, sugar and oil in a blender or small food processor. 

Blend until smooth.
When the broccoli has finished roasting, transfer to a serving dish and pour the dressing over the broccoli. Sprinkle sesame seeds on top.

The beauty of this dish is that you can serve it with anything. Salmon, chicken or tofu would pair beautifully with the broccoli.

Friday, August 29, 2014

Peanut Butter Maple Cookies

This recipe from intrigued me with the unusual combination of ingredients. Maple syrup and peanut butter are new to me but they sounded as if they would "mate" well. Actually, I think the cookie would be better without the maple syrup and I am a big fan of maple flavor. Whatever the reason, it did not appeal to me.  It might very well be perfect for you though.


1 cup margarine, softened
1/2 cup peanut butter, smooth
1 cup sugar
1 cup packed brown sugar
2 egg beaters
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 cups gluten-free flour
3/4 cup GF oats
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt


Preheat oven to 325 degrees.

In a mixing bowl, cream the butter, peanut butter and sugars.

Add the eggs, one at a time, beating well after each addition. 

Beat in syrup and vanilla.
Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture and mix well.

Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. 

Bake at 325 degrees F for 15-18 minutes or until golden brown. 

Cool for 1 minute before removing to wire racks.

Thursday, August 28, 2014

Melon-Goat Cheese Salad

Summer is almost over and I am cramming in some delicious salads which can be served alone for lunch. This was a totally refreshing salad thanks to the cantelope.  Everything blended together and there was a subtle sweet taste.  Hubby had a gluten-free bagel with it but I ate it alone and it was enough.

School will be starting soon so time together is a priority.  No matter how much I have to do, in the summer, it is still leisurely compared to the work year.  This dish goes along with the attitude.

Melon-Goat Cheese Salad

Ingredients :

3 cups romaine lettuce, cut into small pieces
1/2 cup cantelope, cut into small pieces
3 tablespoons dried cranberries
1/2 cup red onion, thinly sliced
2 - 3 ounces aged goat cheese, crumbled
1 teaspoon  honey

1 teaspoon lemon juice
1 teaspoon basil, chopped
1/8 teaspoon fresh ground pepper

Place romaine, cantelope, cranberries, red onion and goat cheese in large bowl.
Sprinkle lemon juice and honey mixture on top and season with black pepper.  Mix together.  Add basil.

Eat and enjoy.

Linked to:    Gluten-Free Fridays      Foodie Friday     Weekend Social Link Part      Foodtastic Weeken

Wednesday, August 27, 2014

Apple, Date and Cinnamon Muffins with Maple Oats - Gluten Free - WWDH

This week the Wednesday With Donna Hay group had a real treat.  We made Apple, Date and Cinnamon Muffins with Maple Oats.  Hubby is already asking me to make them again and I just made a batch.  The maple syrup added a nice touch and made these really classy.  The oats worked well in the batter.  Apples and dates are a winning combination.  This is a fabulous muffin.

I am enjoying cooking Donna Hay recipes.  They have turned out well across the board, are easy to make and have ingredients, usually in my cupboard.  If you like Donna, join us in our weekly endeavors.

Check out the other Donna cooks and see what they have made.
Gaye Sarah and Margaret,

You can find the recipe here.

Linked to:   Fresh Foods Wednesdays       What's Cooking Wednesday     Wonderfully Creative Wednesdays            Allergy Free Wednesday     Whimsy Wednesday   Creative Munster

Tuesday, August 26, 2014

Zucchini Pancakes

When Allrecipes came out with a new magazine, about a year ago, I was excited to see what it was going to be like and immediately subscribed.  I was not disappointed.  I have found several dishes to make in each edition.

When I look for a recipe online, I tend to end up in Allrecipes despite the plethora of sites with tons of recipes.  I am not sure if it is because they have such a great variety of recipes or that their recipes tend to be doable.  I am not sure that there is a time, I could not fine, what I was looking for.

This month, one of the themes was zucchini and each zucchini dish looked better than the one before.  I plan to make almost every one of them, particulalry the zucchini cornbread casserole and the stuffed zucchini.

There were several topics of interest and the one that was the most fun was, "A Day at the Fair", with its Deep Fried Oreos, Fried Cheese Curds, and Funnel Cakes, just as starters.  OK, you know, I don't usually fry foods and I am going to pass on these but there are many of you where this is not a problem and I bet each of these dishes are winners, in the eating department.  I know, there is irony in this since my pancakes are cooked in oil but I used a lot less than the recipe calls for and I would bake them, next time.

Zucchini Pancakes  (adapted from Allrecipes magazine)


2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
1/2 cup GLUTEN-FREE  flour
1/4 cup grated Parmesan cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon fresh basil sliced
1/8 cup olive oil, or as needed


Blot grated zucchini with paper towels to remove moisture. 

Stir zucchini, eggs, and green onion in a large bowl. 

Mix flour, Parmesan cheese, baking powder, salt, and basil in a separate bowl.

Stir mixture into zucchini until batter is just moistened.

Heat  oil in a large skillet over medium-high heat. 

Drop quarter cups of zucchini batter into hot oil.

Ppan fry until golden, 2 to 3 minutes per side. 

Drain pancakes on a paper towel-lined plate.

Monday, August 25, 2014

Almost no Meat Week - Menu Plan Monday

It is time to plan the week and post at Menu Plan Mondays where you will find many cooks posting their plans for the week.  Last week, we barbecued almost every night and this week, we want to make up for all that meat with veggies and fish.  When I make the Italian Sausage Soup, I plan to cut down on the amount of sausage,busing enough to give it flavor.

Sunday - leftovers

For Monday, Tuesday and Wednesday, I decided to use recipes from the Allrecipes magazine which I enjoy very much.     All images are from Bing Images.

Monday - Zucchini Pancakes with Roasted Tomatoes

Tuesday -  Italian Sausage Soup with Oat Muffins

Wednesday - Peanut Noodles

                                                                            Thursday - Thai Salmon

Friday - Lemon Chicken Breasts with Sweet Potatoes and Zucchini Kugel

Saturday - Chulent    

Saturday, August 23, 2014

Roasted Tomatoes - Ina Fridays

I know, we are not alone in having an abundance of tomatoes from our garden.  Many of us have this terrific problem.  For a foodie, this is a challenge and what we do with the tomatoes is the game.  Since we are doing on side dishes from Ina Garten, this month, what better crop to use than tomatoes.

I chose this roasted tomato because of our love for roasted vegetables.  It would seem than any roasted vegetable is better than the original.  With some balsamic and something sweet added, this was a joy to eat.

Roasted Tomatoes  (adapted from Ina Garten)


4 large round tomatoes, sliced
1 1/2 tablespoons balsamic vinegar
1 tablespoon basil leaves, chopped
2 teaspoons sugar
1/2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper

olive oil cooking spray


Preheat the oven to 450 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.

Drizzle with  balsamic vinegar. 

Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. 

Spray tops with olive oil.

Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. 

Serve warm or at room temperature. (We liked it warm.)

Eat and enjoy.

This was quick, easy and delicious.  The tomatoes which already  have a rich flavor were more flavorful with the caramelization.  This was a hit with everyone at the table.

I served this with breaded chicken and broccoli kugel.

Please check out the other Ina cooks and enjoy what they have made.


Alyce @ More Time at the Table

§ Anna @ Cheese with Noodles

§ Ansh @ Spice Roots

§ Barbara @ Moveable Feasts

§ Bhavna @ Just a Girl From AAmchi Mumbai..

§ Chaya @ Bizzy Bakes

§ Linda@ There and Back Again

§ Linda, @ Tumbleweed Contessa

§ Mary @ The Egg Farm

§ Minnie @ The Lady 8 Home

§ Mireya @ My Healthy Eating Habits

§ Patti @ Comfy Cuisine

§ Peggy@ Pantry Revisited

§ Rocky Mountain Woman @ Rocky Mountain Woman

§ Roz @ La Bella Vita Cucina

§ Veronica@ My Catholic Kitchen


APPETIZERS (includes drinks): April, August, December
SALADS/SOUPS/SIDES: May, September, January
MAIN COURSES: June, October, February
DESSERTS/OTHER: July, November, March


April: Appetizer May: SSS June: Main Course July: Dessert/Other
August: Appetizer Sept: SSS Oct: Main Course Nov: Dessert/Other
Dec: Appetizer Jan: SSS Feb: Main Course March: Dessert/Other

Linked to:  Clever Chicks Blog Hop      Foodie Friday     Weekend Social    Real Food Recipe Round Up    In and Out of the Kitchen       Hearth and Soul Hop    Gluten Free & DIY Tuesdays      Create Link Inspire   The Southern Special   Time to Sparkle      Tickle My Tastebuds Tuesday     Fresh Foods Wednesdays       What's Cooking Wednesday     Wonderfully Creative Wednesdays            Allergy Free Wednesday     Whimsy Wednesday   Creative Munster     Showcase Your Talent Thursday      Full Plate Thursdays

Friday, August 22, 2014

Spinach Potato Salad

I don't usually make potato salad.  I don't really like it very much.   I do eat it when served and it is fine but I don't elaborate on its wonderful qualities.  For the past few weeks, hubby has been asking for potato salad for the Sabbath and I have been making it.

I admit to giving the dish very little thought and simply looking in my refrigerator to find something to add to the boiled and chopped potatoes.  I haven't even tasted it until today.  I liked what I tasted today and decided to share it with you.

This is an easy potato salad to make but it seems to have nice flavors to it.

Spinach Potato Salad


4 medium large potatoes, rough chopped
2 eggs, grated
2 - 3 cups spinach, rough chopped
2 tablespoons mayonnaise
1 teaspoon fresh chives,chopped
1 teaspoon dijon mustard
2 teaspoons sweet relish


Mix mayonnaise, mustard, relish and chives together in a small bowl.

Place potatoes in a medium bowl.  Add the spinach.

Add the mayonnaise mixture to the potatoes and mix together.

Grate one egg over potato salad and mix in.  Grate second egg over potato salad and leave there.

Eat and enjoy.  We like this warm.

Linked to   Clever Chicks Blog Hop      Foodie Friday     Weekend Social    See Ya at the Gumbo     Treasure Box Tuesday     Two Cup Tuesday          Tuesday’s Table    Create Link Inspire   The Southern Special   Time to Sparkle      Tickle My Tastebuds Tuesday      Whimsy Wednesday   Creative Munster

Red Pepper Veggies

It wasn't that long ago that I discovered sweet red pepper dip.  It was so good that I did not even try to recreate it.  I usually buy a container every two weeks and add it to a variety of dishes.  This particular dish was supposed to be spinach stuffed zucchini until I saw that two of the zucchini did not look good enough to use whole.

We were going to my daughter's later in the day and I was bringing a side dish.  Fortunately, they are healthy eaters and vegetables were the way to go.  I made stuffed zucchini not that long ago and it was a great success so I decided to take that path. When I disapproved of the zucchini, I had to come up with a different recipes using both zucchini and spinach. This is what I ended up doing.

Red Pepper Veggies


1 pound spinach
2 zucchini, chopped
1 large onion, chopped
1 yellow pepper, chopped
1 tablespoon olive oil
2/3 cup red pepper dip


Heat oil in large skillet.

Add chopped onion and cook for about 5 minutes.

Add the yellow pepper and zucchini and cook for another 5 minutes.

Add the red pepper dip and mix together.

Add the spinach and mix in well until heated.

Eat and  enjoy.

Linked to    Clever Chicks Blog Hop      Foodie Friday     Weekend Social    See Ya at the Gumbo     Treasure Box Tuesday     Two Cup Tuesday          Tuesday’s Table      Fresh Foods Wednesdays       What's Cooking Wednesday     Wonderfully Creative Wednesdays            Allergy Free Wednesday       Gluten-Free Fridays      Foodie Friday     Weekend Social Link Part      Foodtastic Weekend