• Substituting dry herbs for fresh herbs
    Cooking Tips

    Substituting Dry for Fresh Herbs

    Because dried herbs are generally more potent and concentrated than fresh herbs, you’ll need less. Use 1/3 the amount of dry herbs as you would fresh. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.

  • Dessert

    Auntie Bea’s Old Fashioned Oatmeal Cookies

    Utterly delicious thin, crunchy, crispy, lacy cookies that are absolutely addicting. 1 cup  butter 1⁄2 cup  brown sugar, firmly packed 1 cup  flour 1⁄4 cup  wheat germ 1 teaspoon  baking powder 1 1⁄2 cups  chocolate chips or 1 1⁄2 cups  raisins 1 cup  granulated sugar 1 large  egg 1 cup  Old mill oats 3⁄4 cup  coconut 1 teaspoon  baking soda Directions Cream together butter, sugars; add egg and mix thoroughly. Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well. Stir in raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork. Bake at 350° for 12-15 minutes or until golden.

  • No Flour Brownies - No flour Chocolate Brownies made with pumpkin
    Clean Eating,  Dessert,  Veggies

    No-Flour Pumpkin Brownies

    No Flour Chocolate Brownies (Made With Pumpkin!) Mmm! Yummmm!  These hit the spot for that little bit of something carb-y and sweet when “dieting”.  No flour, you’d never guess!  The peppermint I added really makes these heavenly.  This ended up being very soft and goey, but we liked it that way, so yummy. Not the conisaency of brownies, maybe because of my modifications – more like an ooey goey oh-so-yummy chocolate cake. Loved it! 1 14 oz. can pumpkin 3 large eggs (I did 2 eggs + some egg beaters egg whites, eyeballed) 1/3 cup coconut oil, melted 1/4 cup cocoa powder 1 tsp. vanilla 1 tsp peppermint extract (or…

  • Chicken seasoning blend recipe
    Chicken,  Clean Eating

    Chicken Seasoning

    Whipped this seasoning together for chicken last night and it was really pretty good as far as chicken seasonings go. I mean, for everyday eating, especially on our diet program where its all chicken, chicken, chicken and I’m always looking for different flavoring options to alleviate the boredom. Two tablespoons of each: Onion Powder Paprika Basil Oregano Pepper 1 Tbsp  Thyme

  • layered salad

    Layered Salad

    Scrumptious Layered Salad The first salad I ever made (many years ago…), when I was still a teenager and first learning to cook (really cook), and, boy, was it a hit!  This recipe has been with me ever since and continues to garner rave reviews from my dinner guests.  Aside from it’s scrumptious taste, it’s absolutely artistic to look at… 8 strips bacon 1 head lettuce 1/2 bunch celery, chopped 1 green pepper, chopped 1 c. frozen peas, thawed 1 c. mayonnaise 2 tbsp. apple cider vinegar 2 tbsp. sugar 4 hard-boiled eggs, chopped 6 green onions, chopped 3 tbsp. grated Parmesean 12   cherry tomatoes 4 medium-sized mushrooms   Cook…

  • chicken liver pate recipe

    Chicken Liver Paté Spread

    Chicken Liver Paté Made this once in the apartment at Martin Ave I think when I was having a little dinner party, maybe Christmas, with Mrs P over.  Also made it one of the early Christmas’s at Park Ridge.  Recipe never got entered into this collection until July 20, 2013 when I stumbled across it in my 365 Ways to Cook Chicken recipe. So grateful to have found it.  Just a good thing I’ve been too busy for the last decade to make it again, or I would have been extremely upset that it wasn’t in here!  I thought about making it a few times, but ultimately never had the…

  • Chicken Florentine
    Main Course

    Chicken Florentine

    Chicken Florentine Another one of my all time favorite recipes that’s been with me forever. A perfect specimen of Spa Cuisine which you can make right in your very own kitchen.  Spa Cuisine is healthy, low calorie, beautiful looking, and most of all, delicious tasting gourmet food. Made this for the first time back in my newlywed-ish days, living in our tiny apartment. Circa 1995 maybe?  Husband was impressed. Also made it at least once in the earlier days living at Park Ridge. 1 + ¼      tbsp. olive oil 1              onion, finely chopped 1              carrot, peeled and shredded 1              garlic, finely chopped 1 + ½      tsp. basil…

  • Uncategorized

    Salmon in Champagne Sauce

    SALMON WITH CHAMPAGNE SAUCE Tried in our new house sometime between Feb and May 2003 for romantic dinner – excellent recipe. Chef: Philippe Thelier Restaurant: L’Auberge de Sedona Entree Ingredients: 4 6-oz. portions of salmon 1 oz. shallots 2 oz. champagne 1 oz. cream 1 oz. chives, chopped 2 oz. butter Salt and pepper to taste Instructions: Melt half the butter in a sauté pan. Sear salmon on each side for 1 minute. Add shallots, deglaze with champagne and reduce to syrup. Remove salmon to a warm place. Add cream to sauce, check seasoning and reduce a bit. Finish with butter and chives. Makes 4. servings.   Photo Credit: homechef.essentialcuisine.com…

  • Sweet and Sour Beef Stew
    Main Course

    Sweet and Sour Beef Stew

    Sweet and Sour Beef Stew One of my long time favorite recipes, its been with me most of my adult life.  Made this when I first got married, and a good number of times through out the years. Making it right now, as I write this, in fact.  Haven’t had it in a number of years since we’ve been on a healthy eating program that focuses primarily on chicken, so this will be a treat. 1/8 c. olive oil 1/8 c. all-purpose flour 1/8 tsp. salt dash pepper 1 lbs. beef stew meat, cubed 1/2 c. water 1/4 c. ketchup 1/8 c. brown sugar 1/8 c. vinegar 1/2 tbsp. Worcestershire…