Sunday, August 31, 2014

Peanut Noodles

What is it about peanut butter that improves a dish?  I am not a big fan of peanuts but I do love peanut butter.  I was glad that separate peanuts were not included in the recipe.  The peanut butter did its job and even hubby who supposedly hates peanut butter (and loves peanuts) gave a top rating to this dish.  Halfway through, he asked what was in it and I cringed a little but he accepted the peanut butter with grace.

Peanut Noodles  (adapted from AllRecipes magazine)


8 ounces Gluten-free spaghetti
1 bunch green onions, sliced
2 tablespoons sesame oil
1/4 teaspoon  ginger
1/3 cup peanut butter (smooth)
1/4 cup GF soy sauce
1/4 cup hot water
1 tablespoon GF vinegar
1 teaspoon white sugar  (This can be omitted for a healthier result)
1/8 teaspoon crushed red pepper flakes


Cook pasta in a large pot of boiling water until done. Drain.

Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. 

Mix in peanut butter, soy sauce, water, vinegar, sugar, ginger and red pepper flakes. Remove from heat.
Toss noodles with sauce, and serve.

Linked to: Treasure Box Tuesday Two Cup Tuesday In and Out of the Kitchen Tuesday’s Table Fat Tuesday Hearth and Soul Hop Gluten Free & DIY Tuesdays Simple Supper Tuesday See Ya at the Gumbo     Showcase Your Talent Thursday        Lovely Link Part    Showcase Your Talent Thursday      Lovely Link Party       Full Plate      Thursday Life of the Party    Thursday Favorite Things      Home Sweet Home      Thank Goodness It’s Thursday

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  Weekend Bloggy Reading  

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.

Linked to: Treasure Box Tuesday     Two Cup Tuesday     In and Out of the Kitchen      Tuesday’s Table Fat Tuesday      Hearth and Soul Hop     Gluten Free & DIY Tuesdays     Simple Supper      Tuesday See Ya at the Gumbo      Fresh Foods Wednesdays     What's Cooking Wednesday     Wonderfully Creative Wednesdays     Allergy Free Wednesday     Waste Not Want Not Wednesday     Whimsy Wednesday      Creative Munster       Weekend Bloggy Reading  

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.

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

Showcase Your Talent Thursday Full Plate Thursdays

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     Savoring Saturdays      Strut Your Stuff Saturday      Saturday Night Fever   Super Saturday

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     Savoring Saturdays      Strut Your Stuff Saturday      Saturday Night Fever   Super Saturday

Thursday, August 21, 2014

Roasted Chick Peas

This is a great snack or a side dish for dinner or lunch. It is easy to make, needs little in terms of ingredients and it is scrumptious. I took it out of the oven and started popping these, in my mouth. They can become addictive.

I am not a chip person although I like all kinds of chips and could easily start munching on them. I choose not to. On the other hand, I finally realized, I like savory snacks more than sweet ones. I love chocolate and could indulge with ease but if I grab a cracker, I can happily stop there. These chickpeas are terrific to satisfy that desire to snack.

I hope you give these a try.

Roasted Chick peas


1 container of marinated chickpeas (16 ounce)

olive oil spray

salt and pepper to taste


Preheat oven to 400 degrees F.

On a cookie sheet, place chickpeas.

Sprinkle with salt and pepper, lightly.

Spray with olive oil.

Bake at 400 degrees for 30 minutes, shaking pan, twice.

I like these warm but they are just as good cold. It is up to you. Take a bite ---- crunch.  Eat and enjoy.

Wednesday, August 20, 2014

Spinni Minis

There is something very special about making dishes in separate servings.  I think, the food looks better.  It is a lot easier to take a small dish rather than cutting something up.

Of course, there is the "Cute" element.  The minute, something becomes a mini, it also seems to become cute.   The smaller the better.....  The name for this dish is based on "Cute" or perhaps, plain ole silliness. 

As a result, we now have these little delightful dishes of cheese, spinach and eggs.  Spinach is a last minute addition but as far as I am concerned, it is a star of the dish.

A side on minis.....I think, almost anything can be turned into a miniature of the original.  We already have in the mainstream, tarts, cupcakes, ice cream cups and the likes.  I have indulged in mini-meatloaves, mac and cheese, lasagnas and I think, you get the idea.

Have fun.  Be creative.  Make minis.

Spinni Minis


Spray olive oil

salt and pepper to taste

3/4 cup frozen spinach, drained and squeezed to get out water (I was out of fresh baby spinach which is normally a staple in the house.  I have to admit that frozen spinach is not usually a compromise, only for a salad or for decoration.)

4 eggs 

1/2 cup sour cream minus 1 tablespoon ------- or plain yogurt

1/2 cup Mexican cheese.


Preheat oven to 350 degrees F.

Spray 4 ramekins.

In a medium bowl, ( used a 4 cup measuring cup), whisk eggs and sour cream.

Stir in cheese and spinach.


Pour egg mixture into greased ramekins. and Bake for 30 minutes. Mine doubled in size but that didn't last long.

Eat and enjoy.

Tuesday, August 19, 2014

Polenta and Vegetable Bake

Since I bought two rolls of polenta, I want to use them but I want to do something, I know we will like, with them. Since, we are vegetable aficionados, I decided vegetables of some kind, had to be involved. "Eating Well" comes through time and again with good, solid, healthy recipes so that is where I turned for an idea. With a name like, "Polenta and Vegetable Bake", I couldn't go wrong.

If you have not made polenta or bought the rolls, I suggest you give them a try. They are versatile and I have a feeling, as I am more comfortable cooking with polenta, my imagination is going to be the drive that determines the recipes.

Polenta and Vegetable Bake (adapted from Eating Well)


2 tablespoon olive oil
3 cups broccoli florets
1 small zucchini, finely diced
1/8 teaspoon ground pepper
1 1/2 cups marinara sauce
1/2 cup chopped fresh basil or oregano or cilantro
4 slices prepared polenta
1 1/2 cups shredded Mexican cheese, divided


Preheat oven to 450 degree F.

Coat a round baking dish with cooking spray.

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

Add zucchini and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.

Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes.

Remove from the heat and stir in basil or oregano or cilantro.

Place vegetables in a single layer in the prepared baking dish.

Top with polenta and cover with cheese and more sauce, if necessary

Bake until bubbling and the cheese has just melted, 12 to 15 minutes.

Monday, August 18, 2014

Zucchini Cabbage Kugel

This is truly one of those dishes that resulted from what I could find in the kitchen.  I took a long look and realized that both hubby and I brought home zucchini, leaving me with 8 of them.  I had bought the cole slaw mix to make cole slaw but didn't get to doing it so I threw it into the mix. I scoured the refrigerator and found part of all three dips and I had no plans for them so in they went.  The rest  of the ingredients are usually in the house.  Putting all this together ended up with a great flavored dish despite how random, my choices were.

Zucchini Cabbage Kugel


1 tablespoon olive oil
3 zucchini, shredded
1 large onion, diced
1 bag coleslaw mix
1 tablespoon fresh basil
3 eggs
1/4 cup dill dip
1/4 cup spinach dip
1/4 cup red pepper dip


Preheat oven to 350 degrees.

Heat oil in a medium sized skillet.

Add onions and cook for ten minutes, stirring every once in the while.

In large bowl, mix zucchini, sauteed onion, coleslaw mix and basil.

Add 3 eggs and combine.

Add the three dips and mix together.

Grease a casserole.

Add mixture.

Bake in 350 degree oven for 40 minutes.

Eat and enjoy.

Linked to: Real Food Recipe Round Up    In and Out of the Kitchen        Gluten Free & DIY Tuesdays    Fat Tuesdays

Sunday, August 17, 2014

Grilled Chili Chicken Cutlets

I realized, I have put up only a few of the wonderful chicken recipes, I have made over the year.  I thought it was time to add at least one of them.  This is from the present summer and it took advantage of our barbecue.

Hubby brought home a new outside grill a few weeks ago.   Despite this, we have only barbecued a few times and this is one of them.  I think it is due to our busy lives.  

Hubby was excited about getting a new grill and brought it home and immediately set it up in anticipation of using it.  He doesn't usually talk about "things" but this time, he did.  A new grill was definitely a good addition.........even though we did not use it right away.

This recipe came out nicely on the grill.  In a pan, I made the onions and yellow peppers which I served with the cutlets on top.  

Grilled Chili Chicken Cutlets


2 pounds chicken cutlets
1/3 cup soy sauce
1/2 cup chopped onions
1/2 cup chili sauce
1 yellow pepper
1 large onion


Mix all the ingredients, except chicken, in a bowl.

When mixed well, add chicken to bowl and marinate for an hour.

Drain marinade from chicken and grill for 10 minutes on one side and 5 on the other.

Take a small amount of the marinade.  Add a few tablespoons of water.  Place in heated skillet.

Add thick sliced onion and bell pepper.

Cook for about ten minutes or until cooked to your preference.

Place grilled cutlets and vegetables on a serving platter.

Eat and enjoy.

Linked to: Real Food Recipe Round Up    In and Out of the Kitchen         Gluten Free & DIY Tuesdays   Fat Tuesdays    Hearth and Soul Hop     Simple Supper    Fresh Foods Wednesdays       What's Cooking Wednesday     Wonderfully Creative Wednesdays            Allergy Free Wednesday      Whimsy Wednesday   Creative Munster