Archive for October, 2014

October 23, 2014

Recipe: Vietnamese Crêpes

  • 3/4 cup rice flour
  • 1/8 teaspoon salt
  • 1 teaspoon turmeric
  • 2/3 cup coconut milk
  • 1/4 cup water
  • 2 teaspoons vegetable oil


Whisk the ingredients together in a bowl to form a smooth batter. Make pancakes in oil and enjoy with filling of choice!


  • 1 clove garlic
  • 2 T sugar
  • 2 T lime juice
  • 2 T soy sauce
  • 1/8 t fish sauce
  • 4 T water
October 23, 2014

Recipe: Cuban black beans

This is a rich and meaty recipe that makes a nice big pot. Leftovers freeze well. Adapted from momtoellis’s recipe on

Wash & soak overnight (or boil until soft in plenty of water):

  • 2 pounds dried black beans

Rinse until the water is clear.

Saute until soft in 1/2 cup olive oil a large pot:

  • 2 medium sweet onions, chopped
  • 1 large green bell pepper, chopped

Turn on medium-high heat and add 9 cups water + the beans.

Mix in a bowl:

  • 12 cloves garlic, peeled and minced
  • 1 cup water
  • 12 oz (2 small cans) canned tomato paste
  • 8 oz diced pimentos from a jar, drained
  • 2 tablespoons white vinegar
  • 4 teaspoons salt
  • 2 teaspoon white sugar

Add to pot and boil for at least 2 hours with the top slightly off to vaporize the liquid.

October 22, 2014

Recipe: 3 Spice Chicken with Apricots and Squash

This awesome one-pot meal is staple in our household. We use a large Le Creuset pot. It turns out tangy and juicy and sweet and hearty all at once. Goes great with a green salad. Adapted from recipe for Moroccan Chicken with Apricots and Squash on Weight Watchers Website.

1 tsp sea salt
¼ tsp Pepper
1 pound(s) raw chicken breast
a few tablespoons of butter
1 tsp Cumin
1 tsp Coriander
½ tsp Cinnamon
1 large Onion – any kind but a sweet onion like vidalia works well
2 cup(s) winter squash (about 3/4 lb) – can be frozen or fresh roasted
¾ cup(s) brown rice
16 halves Apricots, dried, roughly chopped
1½ cup(s) Broth, chicken
¼ cup(s) Cilantro, minced

1. Preheat oven to 400°F.
2. Rub salt and pepper all over chicken; set aside.
3. Melt a few tablespoons of butter in the pot on medium heat. Add cumin, coriander and cinnamon; cook for about 1 minute. Add chicken; cook until lightly browned, flipping once, about 2 minutes per side. Remove chicken to a plate; set aside.
4. Add onion and squash to pot, scraping down sides and bottom of pot to incorporate pan drippings. Cook, stirring occasionally, until onions start to turn translucent and squash begins to soften, about 10 minutes. Add rice and apricots; place browned chicken on top. Pour in broth; bring to a boil for 1 minute.
5. Cover pot and bake in oven until rice and squash are tender and chicken is cooked through, checking half way through to see if more broth is needed, about 20 to 25 minutes. Sprinkle with cilantro before serving.

October 22, 2014

Recipe: Moroccan shepherd’s pie with sweet potato

This recipe is not my own creation! Its from the fabulous Our Four Forks. I am saving it here because we love it!
For the filling:
1 lb grass­fed ground lamb or beef   OR  3 cups cooked chickpeas (or 2 15 oz. cans drained)
1 tablespoon olive oil
1 white onion, chopped
1 red onion, chopped
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
1 teaspoon salt
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon chili powder
1 teaspoon honey (optional)
2 cups chopped plum tomatoes (about ¾ 28 oz can, drained)
½ cup stock (vegetable, chicken or beef) + salt to taste
½ cup currants or raisins
½ bunch cilantro, stems removed, chopped
For the mash:
1 lb sweet potatoes, peeled and cut into chucks
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons non­dariy milk (more if needed)

For the filling:
1. Brown the ground meat in a large skillet over medium high heat.
2. Remove meat from skillet and set aside.
3. Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-­10 minutes until the onion is softened.
4. Return the meat to the pan (if using) along with the honey, tomatoes and stock.
5. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
6. Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.
7. Season with salt and pepper to taste.
For the mash:
1. Boil the potatoes in salted water for 15 minutes or until tender.
2. Drain well and add the olive oil, cumin, garlic powder, salt and milk.
3. With a hand blender (or potato masher), blend until they reach a creamy consistency.
1. Preheat oven to 350 degrees Fahrenheit.
2. Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top.
3. Bake for 40 minutes until the topping is beginning to brown.
4. Garnish with extra chopped cilantro, if desired.

October 22, 2014

Recipe: Easy Rhubarb Shortcake

2014-06-16 13.38.10

I made thisfor goodness sake with my grandma the last time I saw her. We all agreed was so easy and so tasty!





1 cup sour cream

1 cup sugar

1 tsp baking soda

1 tsp salt

1-1 1/2 cups flour

2 cups chopped rhubarb


Stir together and bake at 325 for 45 minutes.



October 22, 2014

Recipe: Butternut Squash Enchiladas with spicy peanut sauce

This staple in our household is from Dr Connor’s book. He was a pioneer in the field of nutrition and I was lucky enough to meet him in 2008 when I was visiting Portland, OR.

Yield: 6 servings of 2 enchiladas each


1 t vege oil

½ c diced carrots

1 ¼ c sliced mushrooms

½ c diced onion

¾ c diced jicama

¾ c diced granny smith apple

1 package (12 oz) frozen butternut squash, thawed

¼ c chopped fresh cilantro

1 T vinegar

1/2 t salt & ¼ ground pepper

Spicy peanut sauce:

1 can (15 oz) lower salt chix broth

½ t cumin

1 clove minced garlic

1 T flour

3 T chili powder

½ t dried oregano leaves

1 T minced onion

¼ c reduced-fat peanut butter

12 tortillas (corn or ww flour)

½ c grated fat-free cheddar cheese

Prepare filling:

Heat oil in skillet.

Saute carrots, mushrooms, jicama, onions, apple until tender.

Add squash, vinegar, 2 T cilantro.

Mix well, set aside.

Prepare spicy peanut sauce:

Combine broth, cumin, garlic, flour, chili powder, oregano, onion in medium saucepan.

Bring to boil, cook 2 minutes.

Reduce heat to low, add peanut butter, stir until smooth.

Set aside.


Preheat oven to 350°. Soften tortillas*

Place ¼ c squash mixture down the center of each tortilla, roll up tortilla and place seam side down in 9×13 inch baking pan coated with non-stick spray.

Pour peanut sauce over rolled tortillas and sprinkle with cheddar cheese.


Cover with foil, bake 20-25 min (until cheese is melted). Garnish with remaining cilantro.

*Soften tortillas by 1) wrapping in damp paper towel, heating in microwave 1/2 to 2 min or 2) wrapping in foil and warming in the conventional oven 10 minutes

Nutrition Facts

Serving: 2 enchiladas

Calories: 272

Sodium: 453 mg

Fiber: 9 g

Fat: 8 g

Saturated fat: 1 g

Cholesterol: trace

Connor and Connor, 1997. The New American Diet Cookbook. Simon and Schuster, New York, New York. p. 168.