To Meat or Not To Meat

Seasoning for Everything!

2010-12-21T19:45:00.001-08:00

2 Tbs. salt1 1/2 tsp. granulated garlic1 1/2 tsp. granulated onion2 1/2 tsp. black pepper1 1/2 tsp. dried oregano leaves, crushed as finely as you can with your fingers1 1/2 tsp. paprika1 1/2 tsp. celery seed1 1/2 tsp. parsley flakes, crushed finely with your fingers1 1/2 tsp. dried rosemary, crushed as finely as you can with your fingers1 tsp. dried basil leaves, crushed as finely as you can

Sweet-ish Broccoli Salad

2010-11-29T06:00:00.000-08:00

I'm eating this for breakfast, although I realize that most people would eat it for lunch or dinner. Fortunately for me, it's great any time of the day!This makes one serving--Steve prefers "regular" breakfast food! Ha! You can double or triple the vegetables for more servings. The dressing will need to be added and stirred, adding more if it's needed, to maintain a crunchy consistency.And

Stuffed Delicata Squash

2010-10-21T19:23:00.000-07:00

I usually use one of the vegetarian "sausages" in these types of dishes, so I thought I'd try a vegetable-only dish. We liked it! I will say here that I used one of those "mini chop" things to chop everything, and I bought pre-sliced mushrooms. I don't want to really "slave over a hot stove;" I just want it to taste like I did! Ha!Serves 2 without a side dish or salad. It would probably

Waldorf Salad PLUS

2010-09-12T18:34:00.000-07:00

Steve said he wanted salad for dinner, and for whatever reason, neither lettuce nor spinach appealed to me. This doesn't happen very often, mind you!So, I just decided to make Waldorf Salad and call it quits, but of course, it didn't work out that way! Ha! Here is our dinner salad for this evening. We both really liked it, and I hope you do, too!Serves 2-4, meal or side!1 large, crisp apple (

Jicama, Apple, Cucumber, and Nut Salad

2010-07-22T12:36:00.000-07:00

Serves 2-4 (meal or side!)1/4 jicama, peeled and cubed1 apple, cubed6 inches of a cucumber, cubed1/4 red onion, cubed8 broccoli florets, rinsed and broken into tiny floretssmall handful of pecan halvessmall handful of walnut piecesOPT: 3 stalks celery, cubed (adds a touch of salty taste)OPT: 1 avocado, cubed (adds a creamy texture to individual bites)balsamic vinaigretteOPT: mayo on the

Chile Rellenos Casserole

2010-06-10T11:32:00.000-07:00

I made this a couple of nights ago, but we had a last-minute glitch, so we didn't eat it until last night. It was good, but while I was making it (and confirmed last night), I was thinking that salsa instead of chiles would add a lot of flavor. I really think that, now! Ha!So, here's what I did, along with the salsa suggestion and a guess as to quantity!Serves 42 cans, 7 oz. each, whole green

Portabella Mushroom "Steaks"

2010-06-03T09:19:00.000-07:00

Here's another use for marinated mushrooms (based on the "Portabella Mushroom Salad" mushroom marinade below). You can actually marinate them to imbue them with the flavors of the marinade and end up with a texture similar to meat and a great flavor, and then you can heat them in a skillet and serve them that way over a salad (see "Portabella Mushroom Salad", June 3rd, 2010), or you can serve

Portabella Mushroom Salad

2010-06-03T08:20:00.000-07:00

I've been playing with a raw food diet, and in the course of this playing, I've learned a couple of nifty tricks to make things taste cooked without any cooking! Woohoo!One of these is marinating stuff I wouldn't have thought to marinate before. Marinades soften vegetables, so you still get the vitamins, minerals, and enzymes present in uncooked food, and you also get the feel of cooked

Better Citrus Salad (and Roasted Asparagus Spears)

2010-03-06T18:03:00.000-08:00

Tonight, I roasted asparagus--2 lb. fresh asparagus, break ends off and put spears into a plastic bag, squeeze 1/2 a lemon into bag and add 3-ish Tbs. olive oil, 1/4 tsp. salt Close bag and twirl the top, so it's tight. Holding it tight with one hand, squish the spears so the oil and juice coat all the spears.Put spears into a 9 x 13 sprayed baking dish, and drizzle oil/lemon juice from the bag

Fennel and Onion Chicken in the Crock Pot

2010-03-05T20:04:00.000-08:00

This is adapted from a 30-minute-meal recipe by the much-loved (or much-hated, depending on who you ask) Rachael Ray. It was an easy thing to do in the CrockPot, and it was SO good. The Recipe:Serves 4-62 lbs boneless, skinless chicken thighs (I used frozen from Trader Joe’s)1 large head of fennel, sliced (or 2 small-medium heads)1-2 medium onions, sliced (you’ll want about as much onion as

Corn Soup with a Mexican Twist

2010-02-25T18:08:00.000-08:00

I love corn soup. I don't love the potatoes that some people seem to feel HAVE to be in it! I realize that potatoes have potassium and other stuff, but that stuff is mostly in the skin, and the skin is NEVER in the soup! Ha! And I can do without the carbs! So, I found a recipe in a magazine that called for all fresh stuff, and the listed prep time was 6 HOURS! I'm just not that dedicated.

Citrus, Spinach, Avocado, and Herb Salad

2010-02-18T16:31:00.000-08:00

Okay, I'm having you chop the herbs before the avocado! The title sounded better with "avocado" first! Ha!I've had some kind of flu for 5 weeks! I still have no stamina, so this is easier than it looks to fix! Ha!1 navel orange and juice 1 red grapefruit and juice Peel these with a paring knife, and section them by cutting alongside each membrane. Put the sections into a large bowl, so you

Shrimp and Quinoa with Sun-Dried Tomatoes: Dinner from Trader Joe's!

2009-11-15T18:23:00.000-08:00

Some nights I am too lazy - I mean, BUSY, to cook something that requires a recipe, but I really want some “real” food. On those nights, a frozen dinner just won’t do. This is a recipe I discovered when I was trying to clean out my fridge at the same time that I was trying to get out of cooking anything that required thought. As it turned out, it was really good!All ingredients can be found at

We're back!

2009-11-13T09:06:00.000-08:00

Well, I'm back. We'll see about Mom.If anyone is still out there (and I can't blame you if you aren't!), posting will re-commence on Sunday, with a couple of new recipes! Probably on a more sporadic basis, though. I'll probably post once a week (maybe twice), but I'm not going to promise to stick to specific days. Too much other stuff going on! (And if you want to read about that, you can

Missing Recipe!

2009-08-26T20:57:00.000-07:00

Hi!I apologize for not posting a recipe today. My dad died Saturday late afternoon, and I've been running and gunning ever since. Between funeral arrangements, transportation arrangements for those coming from other states, keeping up with food--lettuce salad, really!--and laundry, making sure his bills are paid, and wading through the Trust's language to see what's what, I haven't had time to

Berry Spinach Salad

2009-08-18T07:11:00.000-07:00

I had a version of this in a Vail, CO, restaurant. I tried to find it on the internet just now, but I failed. It was a diner, rather than the usual upscale places you find there. We were tired and didn't want to deal with the energy of an upscale place! We were ready for a simple dinner and some sleep! Ha! I didn't expect more than the usual iceberg, tomato wedges, and some onion rings in a

Whipped Cream Fruit Salad

2009-08-12T20:15:00.001-07:00

I love this salad now, and I loved it when I was a kid! My brother was diagnosed with diabetes when he was 3 (I was 6), so we didn't get to eat sweet stuff! And my parents are from the midwest, so when we visited our extended families, there was always a picnic! And always, always, someone would bring Ambrosia, the sweet salad with marshmallows, jello, and canned fruit! I'm sure there's other

Plummy Salad

2009-08-05T15:45:00.000-07:00

Champagne grapes, which I bought for the first time at Costco, taste a lot like red grapes. I think they're slightly sweeter, and they're tiny! They're fun to eat--we just sucked them right off the stem! Ha! I don't know about Steve, but I definitely felt like I was "getting away with something!" Ha! My very proper, Southern-upbringing mother might have frowned, or she might have joined me!

Peachy Keen Salad!

2009-07-24T14:14:00.000-07:00

And still more salad! Woohoo! Ha!A word about lettuce--well, several, really! Ha!--I always buy the 1-lb. size box (or bag) of mixed greens. This gives me enough to eat salads for lunch and to feed extra people, if they drop in. A 5-oz. bag gives me 4 skimpy servings, but I also know that not everyone eats salad like I do! I love to pile lettuce on the plates; it gives a salad a luxurious

Watermelon Salad

2009-07-22T17:57:00.000-07:00

I love salad, and I'm grateful to warm--or hot!--summer weather, so no one here expects me to turn on any heat whatsoever! Ha! I'm also grateful to Mother Nature for giving us lots of fun fruits to mix with various vegetables! I try to do seasonal fruits, even though I know they're available year-round; it seems like someone somewhere is in the middle of summer at all times! Ha!This is quick,

Sweet Summer Salad

2009-07-15T20:24:00.000-07:00

I still love salad!Serves 4.For the salad:5 oz. bag mixed greens1 pint grape tomatoes (small plastic box!)2 ears white corn, niblets shaved off and ears reserved1/4 medium red, brown, or white onion, diced4 green onions, thinly sliced1 medium ancho (aka "pasilla") chile, diced This should not be a hot chile! Instead, it's a sweet tasting chile! Be sure to remove ALL the seeds!2 medium carrots,

Broccoli, Onion, Tomato, Carrot, and Jicama Salad with Creamy Dressing

2009-07-07T15:50:00.000-07:00

I just realized that I didn't post this yesterday! SORRY! Have I mentioned in the last 5 minutes that I love my food processor? Or how MUCH I love my food processor?!! And this salad is a perfect food processor meal! Woohoo! Of course, if you like chopping, you can do that, too. In fact, Marste just might be in 7th heaven, if she chops this. I think her body releases endorphins, or

AMERICANIZED Taco Salad!

2009-07-01T08:44:00.001-07:00

My mom fixed us a version of this when I was a kid! I loved it when she did! Typically, she fixed it in the summer--my family ate hot food exclusively in the fall and winter--but I fixed it all year round. Everybody liked it, including whatever drop-in guests that we had! And I usually had all the "fixings" hanging around, so it was no big deal! And what an impact!And even I know that this

A Sunday Update

2009-06-28T00:00:00.000-07:00

Ok, so I've got some changes going on in my life, and probably won't be posting totally regularly for a while (if at all). I think Mom is still going to post every Wednesday (last I heard, anyway), and I'll just post when I can. At the moment I'm trying to get through some leftovers before they turn, so I haven't been cooking a lot, but when I have a new recipe, I'll post. :)In the meantime

Spinach Grapefruit Salad with Citrus Dressing

2009-06-24T06:32:00.000-07:00

I love salads. I even eat them in the winter, when tradition dictates warm stuff. So, we have sort of warm salads; I roast vegetables and put them on lettuce of some sort! Ha! After 35 years of this, my husband, Steve, doesn't even blink anymore! His was a meat-and-potato household, as was mine, but I think my mom was more adventurous than his was. Of course, my mom fed the four of us: 2

Sweet and Spicy Garlic Chicken - Part 1

2009-06-21T00:00:00.000-07:00

This was inspired by a noodle dish that I used to love (well, I still do, but it's REALLY bad for you, so I don't make it very often). I used the same spices and sauces on chicken, and it came out pretty well. (I cooked it a little long, so it was a little dry – but I know what I should have done differently, so the recipe is fixed. :D) I call this “Part 1,” because later I’ll shred the

Green Beans, Mushrooms, & Sweet Potatoes

2009-06-17T04:26:00.000-07:00

I'm sure these dishes will publish in reverse order: "steaks" after Green Beans & Sweet Potatoes. They do go together, however! If this is too much cooking, try adding Rosemary potatoes instead, published on 4-8-09, which are easier, since they bake in the oven after shorter prep time! The sweet potato dish will go better with the eggplant, but the potato dish would be good, too!This is the

Eggplant "Steaks" with Lemon-Rosemary Sauce

2009-06-15T15:21:00.000-07:00

Sometimes, we just like the Standard American Diet--or at least, something that looks like it! And since I'm still running and gunning, we're still eating out a lot, only eating at home when I think I'd have to hurt someone if I had to look at, let alone eat, more restaurant food! Even GOOD restaurant food! That isn't usual for me, by the way!So, comfort food, according to my upbringing, is

Taco Chili Souper Salad

2009-06-14T00:00:00.000-07:00

I’m not a big chili fan. Something about the texture weirds me out. But I made chili using coarse ground beef (instead of regular) the other night, and it was FANTASTIC! I was so excited! Plus I’m using up the beans in my pantry, which I don’t tend to eat, so this was a win-win, as far as I’m concerned. :)This is also a fairly healthy dish. There is a little bit of fat in the beef and the sausage

What I Ate for Dinner - Trader Joe's to the rescue!

2009-06-12T00:00:00.000-07:00

I did NOT feel like fixing dinner the other night. I stood in front of my freezer, contemplating my options, which basically boiled down to either cooking something or eating a TV dinner. Neither option seemed particularly appealing. And then, peeking out from behind some frozen ground beef, I saw it! Trader Joe’s Shrimp and Vegetable Stir Fry! It’s a self-contained meal with shrimp, veggies

Eggplant and Zucchini Puttanesca

2009-06-09T12:53:00.000-07:00

"Puttanesca" is Italian for--well, let's just say that "ladies of the night" made it to attract customers. So, the sauce is fragrant and tasty! It could also be served over tilapia, chicken, salmon, or shrimp, with or without the zucchini or eggplant. (I'd keep them, just for the extra vegetables!) Also, you can add pasta, but I never do, unless I have guests drop in, and I need extra food in

Mu Shu Chicken!

2009-06-07T00:00:00.000-07:00

Yay! for Mu Shu! I love that stir-fried goodness, all wrapped in a rice pancake and topped with some plum sauce! MMMMMmmmmmm . . . Ok, I actually don’t really care about the pancake. I like the vegetables and the plum sauce. Protein is a bonus.PLUS! It's HEALTHY! It's almost all vegetables, plus whatever protein you add. There's a little bit of fat for cooking, but other than that, the only thing

Make Your Own: Ranch Dressing Mix

2009-06-05T00:00:00.000-07:00

I love Ranch dressing. Really. A LOT. So much that I really try not to have large quantities in the house at any given time, because I will eat it with a SPOON, ok? And Ranch dip is even BETTER. But since I didn't want to store opened packets of dry Ranch mix, I made 2 cups of dressing when I opened a packet. Two cups is about a cup and a half too much for me to have laying around. Ahem.

Zucchini "Quiche", Crustless

2009-06-02T17:23:00.000-07:00

Okay, this "quiche" has no cheese! I just couldn't think of another name to call it! Ha!My dad is still having health issues, and we've gotten tired of eating in more-or-less fast food places--the kind where you order at a counter, and someone brings it to you!--AND fast food places! So, I've been making what I think of as "blender food." I went from lots of soups, which

Herb-Crusted Salmon

2009-05-31T00:00:00.000-07:00

I looked high and low for a recipe for Ranch Dressing Mix. I finally found one, and promptly proceeded to alter the ingredients so that I could coat salmon in it and grill the salmon. YUM. (Although it doesn't taste at ALL like a packet of mix - which might not be a bad thing.)The Recipe:Serves 41 pound salmon fillet, cut into 4 pieces2 cups buttermilk1 Tbs mayonnaise (optional)1 tsp garlic

What I ate for Dinner - Spinach and Protein - Your Choice! - in Garlic and Butter

2009-05-29T00:00:00.000-07:00

I love spinach with garlic and butter. LOVE. Add a little pepper, and I’m an even happier camper. Add a protein source, and EVEN BETTER. You can use any protein source in this, or none at all. I used turkey Polish-style sausage because I had some in my fridge that I needed to use, and I was jonesing for a little comfort food. But you could use chicken, shrimp, beef, tofu, whatever. Garlic

Spinach and Mushrooms on a Zucchini "Crust"

2009-05-27T10:19:00.000-07:00

Have I mentioned lately how MUCH I love my food processor?!My dad's been in and out of the hospital for the last 6 weeks--right now, he's in and about to come out!--so I haven't had much time to cook! My diet has consisted of restaurant food, for the most part. Last night, I couldn't face this again, and I had these bits in my fridge, leftovers from things I'd hoped to make! Ha! The rest of

(Veggie) Sausage and Grilled Onion Breakfast Casserole*

2009-05-24T00:00:00.000-07:00

*with a healthier version below! ;)Serves 6-ishWhen I was growing up, every Christmas morning we had some sort of breakfast casserole (well, until I was about 12, and Mom got sick of making the same freakin’ thing every year; then we started having stuff like Shrimp fra Diavolo – for brunch!). There are 5 components to a breakfast casserole: meat, cheese, bread, milk and eggs. The varieties

What I Ate for Dinner - Old School Chicken Salad

2009-05-22T00:00:00.000-07:00

I LOVE chicken salad. With lots of mayonnaise and celery and onions. I LOVE IT. But I have to admit that I don’t usually eat it on bread. My favorite way to eat it is spooned over a generous plate of cooked, chilled broccoli. I know, I know, it sounds weird. But it’s really, REALLY good, especially in the summer when it’s hot out, and the cool chicken salad and broccoli is a nice change

Vegetable Curry

2009-05-19T19:39:00.000-07:00

I ran across a blurb (Better Homes and Gardens) about research on bone health done at Tufts University. It seems that, as you get older, your kidneys don't excrete acids as efficiently, so bones release alkaline stuff--including calcium--to restore the chemical balance. When you eat fruits and vegetables, your body creates bicarbonate, which counteracts the high acid levels. So, your bones are

Summer Salsa "Soup"

2009-05-17T00:00:00.000-07:00

This is for Emily, who needed something that her whole family would eat! Hopefully this works. :)I love salsa. I mean, I could eat it with a spoon, straight from the container (and have been known to do just that). I’m talking about the salsa from the refrigerated section, full of tomatoe-y, garlicky goodness. I finally figured that maybe I should stop eating salsa from the container because

Stuffed Zucchini with Lime

2009-05-13T00:01:00.000-07:00

Sorry about the late time! I tried to schedule it, since I knew I wouldn't be around to post it today! Obviously, I still have a lot to learn! Ha!This isn't hard to do, if you have a grapefruit spoon! They're inexpensive, and they're in grocery stores, so they're easy to acquire! I really like the varied tastes and textures of this!Nezu, this fits your criteria, I think! And Emily, if you

Less Congestion Pot Roast for Dad

2009-05-08T08:14:00.000-07:00

This is the second dinner I made for my dad. Beef is really too fatty to benefit congestion, but it does have some stuff he needs (iron, e.g.), and he requested it! Ha! I agreed, as long as it he agreed not to add potatoes, which contribute to his congestion. So, with that compromise, here's what I did! (And the stuff that helps congestion is in bold print!)3 lbs. beef for slow cooking!

What I Ate for Dinner - the Half-A$$ed hors d'oeuvres

2009-05-08T00:00:00.000-07:00

Ok kids, I'm dealing with some bug issues at my apartment, so this is a SERIOUSLY compromised post. There will also be no Sunday post, as I will be scrubbing everything down after fogging the WHOLE FREAKIN' PLACE.Not that I'm frustrated. Ahem.BUT! There's still a half-a$$ed post for today! Woo-hoo!This is for Karen L., who asked about hors d'oeuvres to serve at parties: preferably easy ones that

Zucchini-wrapped Spinach and Carrots with Parmesan Asparagus Spears

2009-05-06T10:40:00.000-07:00

I apologize for no picture--Chelsea's not here to help me! Ha! I do have a picture, and I'll try to add it later tonight!This is for Emily, who had several guidelines for us. She wanted to know if we could come up with dishes that were low in fat and carbs, more vegetables than meat, didn't include a lot of processed soy products, would appeal to her son who "lives on carbs," and also would

Make Your Own: Marinara Sauce

2009-05-03T00:00:00.000-07:00

Every once in a while I come across a recipe (or two or three) for something I take for granted. And when I realize how simple it is to make my own (ok, it’s not always simple, but it is in this case), I stop buying ready-made altogether. So this is my homemade Marinara Sauce. It’s FANTASTIC, if I do say so myself. ;)The RecipeMakes 3 cups1 tsp, plus 2 Tbs olive oil4 cloves minced garlic1 28-

Speedy Chicken Stir-Fry

2009-05-01T00:00:00.000-07:00

Stir-fries are the go-to meal for the time-crunched, and with good reason. This particular stir-fry took me literally 20 minutes, from the time I turned on the burner, to the time the finished meal hit the plate. Full disclosure: I was so tired tonight that I almost didn’t post this, because I did NOT want to cook anything, and I knew that I had a backup post or two in the Drafts section of

Sort of Asian Soup!

2009-04-29T09:25:00.000-07:00

This is for Nezu, who asked me for something without eggplant, tomatoes, or pepper of any kind. Okay, this has red pepper flakes, but you could certainly delete them and substitute more ginger! I'm sure, Nezu, that you have other ideas for spicing things up, since you've lived with this forever! Might horseradish work? If you use this, I think I'd omit the thyme, but you'd have to taste it to

Practically Pasta Primavera

2009-04-26T00:00:00.000-07:00

I love pasta in pretty much any way, shape or form. Pasta Primavera is one of my favorite things to eat, and it’s a great way to get a big helping of vegetables in the bargain. Most of the time I eat Pasta Primavera cold: some defrosted frozen veggies, leftover noodles, and some olive oil and lemon juice. But traditionally it’s served warm (with fresh vegetables, not frozen, LOL), as below. I

What I Ate for Dinner: Chinese-Style Soup – AKA Marste’s Soul Food

2009-04-24T00:00:00.000-07:00

When I have a stomachache or cramps, or when I’m tired and weepy, or when I’m just emotionally exhausted and need to feel taken care of, this is what I eat. The ingredients vary – the recipe below is LITERALLY what I ate for dinner Thursday night – but it almost always includes garlic, ginger, onions, beef broth and soy sauce. (Sometimes that’s ALL it contains.)The rest of the ingredients change

Balsamic-Roasted Tomatoes with Mushrooms and Spinach

2009-04-20T19:54:00.000-07:00

Vinaigrette: 1/3 cup balsamic vinegar 2/3 cup olive or canola oil 1/4 tsp. salt 1/8 tsp. pepper2 cups grape tomatoes1 Tbl. olive or canola oil3 cloves garlic, minced (or 3 cubes, 3 tsp. jarred, or 3/8 tsp. garlic powder)16 large mushrooms, wiped and sliced1/4 cup water1/2 lb. fresh baby spinach2 Tbl. chopped fresh basilSpread tomatoes on cookie sheet, and drizzle with balsamic vinaigrette. Roast

Lazy Cherry Vanilla Bread Pudding

2009-04-19T00:00:00.000-07:00

I love bread pudding. This is one of those recipes, like French Toast, that housewives came up with to use stale bread. When times are tight, you can’t afford to let half a loaf of bread mold or turn so stale that no one will eat it, and when this recipe originated, most women (and it was mostly women, not men) were still baking their own bread. So they came up with a number of recipes to use

What I Ate for Dinner: Clams and Brittany Beans from Trader Joe's

2009-04-17T00:00:00.000-07:00

I came up with this entirely by accident. I had some stuff in the freezer, but nothing to make an “official” recipe. So I threw it all into a bowl together and zapped it, and it turned out better than I expected!The Recipe:Serves 21 package Trader Joe’s Steamed Clams in White Wine and Garlic1 package Trader Joe’s Brittany Beans (a mixture of green beans, wax beans and carrots) or Fritto Misto (

Vegetable Chili

2009-04-15T06:35:00.000-07:00

This recipe is for my daughter, Chelsea, who is now on her own with no Mom to make it for her! She requested it! Ha!I arrived at this recipe after I became a vegetarian, because my family loves chili, and they mourned its passing without taking into account that chili is also one of my favorites! This is the end result, and we all agree that it tastes great and feels like "regular" chili in

Back to Basics: Risotto

2009-04-12T00:00:00.000-07:00

Risotto gets a bad rep. It’s really simple, but it’s one of those things that so many people I talk to think is complicated and time-consuming, when nothing could be further from the truth. It’s a quick side dish, or an impressive main dish (if you add protein and other ingredients), and you can probably make the basic version with what’s already in your cupboard/fridge. (Ok, you might have to

What I Ate for Dinner: Breakfast Time!

2009-04-10T00:00:00.000-07:00

This is what I eat for breakfast, Monday-Friday (and sometimes on the weekends, too!). I started eating this when I started trying to eat a LOT more protein, and it has just enough junk-food associations to be something I'm willing to eat first thing in the morning. (I've always been someone who prefers biscuits and gravy to oatmeal for breakfast. I can't STAND fat-free carbs for breakfast:

What I Ate for Dinner, Redux

2009-04-09T10:20:00.000-07:00

So remember this post? Yeah. We haven't been so great about posting to that category (or at least *I* haven't - it was my bright idea, so I won't hold Mom to posting it). ;)But last week when we were away, I remembered to program a post. And that made me feel like maybe, just MAYBE I was going to be ok and consistent about things. Woo-hoo! So I'm resurrecting this category as a permanent

Rosemary Potatoes

2009-04-08T08:44:00.000-07:00

Easter is this Sunday, so I thought I'd offer this potato dish to accompany your ham, turkey, or other meat dinner. Since I'm a vegetarian, and since I dislike cooking the same blasted "holiday meal" every year--it's boring!--we're probably going to have chili, which my youngest daughter, Chelsea, asked me to post. I'll do it next week! In the meantime, I'll take this dish over to my dad's,

Chicken, Mushroom and Spinach Stir-Fry (Inspired by PF Chang's)

2009-04-05T18:31:00.000-07:00

Mom and I spent the last week at a film convention in Las Vegas. It was fun for the first day and a half, but then I started to feel like if I had to visit another buffet full of steak and pasta, someone was going to get hurt. I needed some vegetables BADLY. Fortunately, we found a PF Chang's at the hotel next door, where it turned out Mom and I could order sides of vegetables - and they even

Vegetable Barley Soup

2009-04-01T05:48:00.000-07:00

I ALWAYS use a food processor when I'm making a soup--or anything else!--that has a lot of chopped, diced, minced, etc. vegetables and condiments. The time it takes me to wash my food processor (it does go in the dishwasher, but the dishwasher clouds the bowl and dulls the blades!) is far less than the time I spend chopping all this stuff! Plus, I've noticed that, by the time it's cooked, I can't

Crab Quiche

2009-03-29T00:00:00.000-07:00

YUM. What's not to love about crabby, eggy goodness in a PIE CRUST? Ok, the pie crust is optional. This will work just fine in a pie dish without the crust, as long as you are generous with the non-stick spray. I've also used this recipe to make egg "muffins." It's been a while since I did that, but I think it made about 16 muffins. Either way, it's good stuff. :)The Recipe:1 cup crab (imitation

Veggie Dressing

2009-03-24T19:37:00.000-07:00

One of my favorite quick meals is a Boca burger and a side of vegetables, all microwaved. I really like vegetables! I like them steamed, baked, boiled, etc., and without anything on them! I just LIKE them!Unfortunately, not everyone agrees with me. Ha! And my husband and daughters were all in agreement: vegetables were "yuckie!" I used to let them dip everything in mayonnaise, so they'd

Middle Eastern-Style Salad

2009-03-22T09:17:00.000-07:00

This is a variation on a classic salad of cucumbers, tomatoes, and red onions. It's one of my favorites, and every year when I bust it out again in the spring, I'm reminded all over again of why I like it: the strong flavors of the onions, tomatoes and basil are balanced nicely by the milder flavors of the cucumbers and cheese. Since I do better on more protein, I add turkey or chicken strips

Green Sauce Enchilada Casserole

2009-03-18T13:02:00.000-07:00

I use La Victoria green enchilada sauce, because I can get it in all the places I travel in the U.S. It has a sour taste, so I add "sweet" vegetables--onion, carrots, and corn--to offset this. I usually top another enchilada casserole I make with tomatoes, green onions, and sour cream, but the tomatoes and onions don't taste great with this! I didn't think that was possible! Ha!1 Tbl. canola

Steakhouse at home: Steak with Bacon-Shallot Sauce and Creamed Spinach

2009-03-15T00:00:00.000-07:00

I love steak. Love, love, LOVE. My diet generally hews more toward Atkins than Pritikin, although the late Dr. Atkins would not approve of my carb intake. (It’s on the low side, but I don’t shy away from the occasional piece of – gasp! – toast.) Anyway, I found filet mignon on sale over Valentine’s Day (specifically, I found “Tenderloin Butt,” which is a larger cut that includes the filet – I

Vegetable Pot Pie from Marlyle

2009-03-11T19:54:00.000-07:00

Ok, kids, this one is from Mom. She had to take Grandpa to the ER tonight (no word on what's wrong, but she said they'd been waiting a while, which is actually a GOOD sign: it means they don't think he's going to drop dead in the next few minutes), and she called me in a panic and asked me to post for her! She told me where the draft was and which draft to use, so this one is from Mom,

Not-Quite-Bouillabaisse

2009-03-08T16:28:00.000-07:00

If Bouillabaisse had a cousin, it would be this quick and easy, one-pot seafood stew. High in protein, low in just about everything else, this will warm the cockles of your heart on a winter night. (Yeah. I said “cockles.” Stop snickering!)Makes 6-8 large servings or 8-10 medium ones2 Tbs olive oil2 cloves minced garlic3 large celery ribs, chopped1 onion, chopped (or 1 cup chopped onion)3-4 Tbs

Eggplant Parmigiana

2009-03-04T13:24:00.000-08:00

I've fed this dish to many, many people who run screaming when they hear the word "eggplant." They ALWAYS like this dish, although they still don't like other eggplant dishes! The mild eggplant flavor in this might be a factor (I don't soak it in salted water--EVER!). It might also have something to do with the fact that I don't fry the eggplant first, so it's not oily. I just don't know! I

Savory Butternut Squash Soup

2009-03-01T13:14:00.000-08:00

I'm not crazy about the sweetness that most butternut squash soups are flavored with. I always sort of feel like I'm eating dessert for dinner, but not in a good way. :P So this recipe is a savory one. It's jam-packed with vegetables, and the colors are GORGEOUS. I like serving it during the holidays: the red, white and green of the vegetables look fantastic in the deep yellow color of the soup.

Guest Post and Sneak Peek recipes!!!

2009-03-01T00:00:00.000-08:00

Today, the fantastic MizFit is featuring Mom and me over at her site! Go check it out - we included a couple of sneak peek recipes that won't post here for another week or two, so if Eggplant Parmigiana or Bouillabaisse-ish Stew sound good, head over! And then make sure and stick around; she's full of good stuff over there. ;)If you're here from Miz's site, welcome! We hope you stick around and

Mistakes and Leftovers Casserole!

2009-02-28T09:24:00.000-08:00

I accidentally opened a can of stewed tomatoes and didn't want to waste them (my dad's Depression era influence is showing!), so I opened my fridge and found a few leftovers that would work together! Woohoo! Dinner!1 Tbl. olive oil1 medium onion, sliced1 bell pepper (mine was red; they're the ripest), sliced2 cloves of garlic, minced (or 2 frozen cubes, 1/4 tsp. powder, or 2 tsp. jarred)1 small

Broccoli Divan

2009-02-25T06:00:00.000-08:00

2 heads broccoli crowns, cut into florets (or 1 1 lb. package frozen broccoli florets)4 Tbl. butter (1/4 cup)4 Tbl. flour (1/4 cup)2 cups milk or vegetable broth1/2 cup mayonnaise (I use Kraft)1/16 tsp. garlic powder1/8 tsp. onion powder1 tsp. lemon juice1/2 cup grated cheddar cheesePreheat oven to 350 degrees F.Steam or microwave the broccoli until it's crisp tender. (Steam for 8 minutes, or

Crab Dip Casserole

2009-02-24T19:38:00.000-08:00

In our family, we have a fantastic crab dip recipe. I was trying to figure out a way to convert it into a casserole, and came up with this variation. YUM.The Recipe2 cups chopped onion2 cups cheddar cheese2 cups mayonnaise4 cups crab (or imitation crab), shredded (equal to one whole 16-oz package of imitation crab, flake style)1 package frozen cauliflower1 package frozen beans, green or white (I

Shrimp: Two Ways, One Method

2009-02-22T14:12:00.000-08:00

I really love grilled shrimp, but in the winter I'm not going outside to mess with the grill. So I figured out how to bake them in the oven! Below are 2 separate shrimp recipes, but since the prep and cooking method is exactly the same for each, you can actually make them at the same time. I've been known to buy 1 pound of shrimp, and do 1/2 of each pound a different way. ;) Proportions given are

Quick Almost Lasagna

2009-02-18T06:57:00.000-08:00

*8 oz. rotelle (this is fun to see in the cut casserole, so it's my favorite!), macaroni, bowties, or any other 1/2 packages of pasta that are lurking in your cupboard! (*NOTE: see below for non-pasta option!)1 12-oz. chub "Gimme Lean" veggie protein, Ground Sausage Style. (This is in the refrigerated section in grocery stores. In our area, there is also "Smart Meat," and I've never used it,

Better-Than-Everyone-Else's Meatloaf

2009-02-15T11:56:00.000-08:00

Meatloaf gets a bad rap. It’s perceived as this horrible, unhealthy thing, but honestly if you look at the ingredients, it’s NOT bad. The only questionable ingredient is usually the bread crumbs (though it usually works out to between ½ and 1 tablespoon per serving, so it’s still not a LOT of bread), but other than that, it’s pretty healthy.This is an adaptation of a recipe that my friend’s mom

Stewed Prunes (They're good. I SWEAR.)

2009-02-12T14:05:00.000-08:00

Ok, I already know what you're thinking: PRUNES? Like GRANDMA ate??Yes. Seriously. SO GOOD. No lie.My grandma ate them occasionally for breakfast, mixed into oatmeal, but I like them for dessert.Yes, really. STOP LAUGHING! ;)But obviously . . . be careful with these. "Moderation" is the key word here. (Except for me. Curiously, they do not have the "usual" effect on me, but YOU should be careful.

"What I Ate for Dinner"

2009-02-11T21:16:00.000-08:00

So Mom and I were talking, and we realized that sometimes the best "recipes" aren't really recipes at all. Sometimes the stuff we make is a hodge-podge of store-bought items, thrown together in a short and/or easy method.So we decided to include a Label called "What I Ate for Dinner." These are things we didn't really feel deserved the title of "recipe," but they are useful "quickie" sorts of

Marlyle's Green Bean Casserole

2009-02-11T06:00:00.000-08:00

When I became a vegetarian, I set out to buy a vegetarian cookbook, only to discover that they were all pasta cookbooks. Okay, not only pasta; they also included rice, other grains, and beans. But the thought that one could eat and enjoy well-seasoned vegetables seemed not to exist! And, knowing my body, I knew I would gain about 400 lbs. the first year, if I followed the odd notion that

Beef and Mushroom (or just Mushroom) Pot Pie

2009-02-08T12:46:00.000-08:00

Ok, I'm not going to lie. This one takes a little time, but it's TOTALLY worth it. It's fantastic on a weekend afternoon when you want something warm and comforting for dinner. It's also a good company dish, because you can prepare it all the way up to putting in the baking dish, and then just add the crust and pop it in the oven at the very end. It's already pretty substantial, but if you feel

If You Eat, You Can Cook

2009-02-07T16:34:00.000-08:00

No, really. You CAN. I'm not kidding. You! Over there! STOP LAUGHING!!! ;)I know there are people reading this (or who WILL read this) who already know how to cook. But I've talked to innumerable people over the last few months who really profess that they don't know how to cook. So if you're one of those people, listen up. You can cook. I promise.Humans have been cooking for thousands of years.

Hello and welcome!

2009-02-05T06:45:00.002-08:00

So a while back, Mom and I decided to write a bunch of recipes and launch a cooking show. But that was too much work. Mostly work that we didn't really know how to go about doing, even though I live in LA and work in the film industry. So we decided to write a cookbook. But . . . it turns out that writing? Is a lot of work - without a lot of feedback. And I can't speak for Mom, but I LIVE for