Pumpkin Cheesecake Soufflé' (gluten-free)

4 lg. egg yolks
5oz. cream cheese
5oz. canned pumpkin
1t pumpkin pie spice
1/2c sugar
 ~     ~     ~     ~     ~     ~
4 lg. egg whites

I've just discovered a recipe online for the 3 ingredient Japanese Cotton Cheesecake - How interesting!  I haven't tried it yet, but decided to make my own pumpkin variation. . .

However. . .I'm not a baker and I've never made nor eaten a scuffle' and, this one did not come out of the pan well.  Possibly using a spring-form pan would help. . .It was light, fluffy, yet a surprisingly small amount really filled me up!  Maybe all that air?

Preheat the oven to 350°.  In a medium bowl, combine everything (except the egg whites.)  Whip these ingredients with a whisk or beat with a hand mixer until blended smooth.  If you used a mixer, wash the beaters well.  Beat the egg whites in another medium bowl until they form stiff peaks.  Fold the fluffy egg whites into the egg-pumpkin mixture, a little at a time.

When combined, pour into a well buttered angel food cake pan.  Put the pan on a baking sheet with sides.  Pour cool water onto the baking sheet, around the cake pan, most of the way up the baking sheet edges.  Bake at 350° for 45 minutes.  Turn off heat and open the oven door.  Leave there for 10 minutes.  Move to a burner grate or a cooling rack and cool to room temperature.  Invert and transfer cake from pan to a serving plate.  Sprinkle with a little powdered sugar if you'd like, cut and serve. . .Lin  

Fresh Black Bean and Rice Salad

3/4c brown and wild rice
3 med. cucumbers 
6 sm. Roma tomatoes
1 med. purple onion
3 cloves garlic - minced
20 basil leaves - chopped
1 bunch of parsley - chopped
juice of 1 lime
zest of 1 lemon

1 can drained, rinsed black beans
3/4c sliced red olives - optional
1/3c extra virgin olive oil
1t sea salt
1t ground rosemary
1/2t ground red and black pepper

Cook rice according to directions, cover and set aside.  Chop cucumbers, tomatoes and onion into a large glass bowl.  Add remaining ingredients and rice.  Fold together, cover and chill for at least an hour.  Some crumbled feta cheese would be the perfect addition, just before serving. . .Lin

Cherry-Berry Yogurt Sorbet


3c plain Greek yogurt
3c frozen cherry-berry mix
1/3c organic honey

Put all the yogurt, half the berries and all the honey in the blender.  Pulse and blend until smooth.  Pour half into a medium plastic bowl.  Add remaining fruit to the blender, blend again until all the fruit is incorporated.  Pour into the bowl.  Stir together until both batches are combined.

Freeze, stirring every half hour for the next 2 hours until it reaches serving consistency.  Any leftovers will freeze very hard.  Each half cup serving is under 100 calories with 0 fat.  A good ice cream alternative. . .Lin

Vegetable Chowder

4 big ears of corn
(not skinny young ones)
1 bunch of beet greens
3 carrots - scrub and chop
1 Anaheim or Poblano pepper - seed and chop
1 onion - chopped
2T good, dark, gritty bacon fat
1/2-1t ground red and black pepper
1# fingerling or Yukon Gold potatoes

3c strained corn water
2T chicken Better Than Bullion
2c half and half
(or - 1c plain Greek yogurt and 1c half and half)
1 sm. bunch parsley - chopped

Steam the corn in 4c water in a big covered pan.  Bring to a boil and simmer 10 minutes.  Remove from heat.  Chop the beet greens and wash them well in a salad spinner.  When clean and dry, set aside until later.  Cut the corn off the cobs and strain the corn water into another container.  Next, chop the carrots, pepper and onion the way you like them.   Combine these with the corn in a 5 qt. pot with the bacon grease and pepper.  Simmer and stir until nicely brown.

Add finely chopped or grated potatoes, corn water and Better Than Bullion.  Stir and bring to a low simmer for 10 minutes.  Remove from heat and chill an hour or two.  Return to heat, simmer another 20 minutes.  Add beet greens and parsley, stir, cover and simmer on low 5-10 minutes.  Cool slightly, stir in half and half (or the combination of that and yogurt), heat to a simmer, check and correct seasonings and serve. . .Lin

Carob-Cinnamon-Coconut Brownies

2/3c melted coconut oil
2 jumbo eggs
1t pure real vanilla
1c sugar
3/4c organic flour
8T carob powder
1T ground cinnamon
1/2t baking powder
1/2t salt
~ 1c chopped pecans ~ optional

I was having a..Serious..Brownie..Craving..(where did THAT come from?)  I was remembering the great ones my mom always made from a recipe in her old "Better Homes and Gardens Cookbook" when I was a child.  Luckily for me, she bought me the same cookbook for a wedding shower present 48 years ago!!  Today I wanted to change it up though.  Instead of butter or shortening—coconut oil.  In place of squares of unsweetened chocolate—carob powder.  Carob works well for me since I'm caffeine sensitive.  A couple regular brownies will get me shaking more than a pot of coffee.  There's no caffeine in carob and it contains 3x the calcium of cocoa powder.  However, I'm not fond of the carob flavor, so today I decided the coconut oil and cinnamon would work together to give these brownies some wonderful flavor.

Combine melted coconut oil - don't buy the coconut oil that's liquid at room temperature.  That has none of that great coconut flavor.) eggs, vanilla and sugar in a medium bowl.  Whisk until well blended and sugar is dissolving.  Combine dry ingredients, put them all through a sifter or strainer to be sure there are no carob lumps and to blend everything well.  Sift-strain this into the bowl.  Using a wooden spoon, stir all this together well, for several minutes.

Scrape into a greased or sprayed 8-9" glass baking pan.  Bake at 350° for 30-40 minutes or until done the way you like.  Cool a half hour or more, in the pan on a rack.  Sprinkle with powdered sugar if you like.  These don't have that wonderful rich flavor that chocolate gives, but they're good.  For an even healthier option, use gluten-free flour. . . Lin

Tomato Garlic Guacamole

2 ripe avocados
6 garlic cloves
2/3 medium onion
3/4 lime - juice
zest of one lemon
1/2t Himalayan pink salt
1/2t chili powder
1/2 can diced tomatoes
1/2c plain Greek yogurt

As much as I love firm avocado slices in a salad or on a sandwich, I've never been a fan of guacamole.  It's usually just mushy and tasteless.  So I decided to try making something flavorful out of these soft organic ones that got lost in my 'fridge.

Seed, peel and mash or chop the avocados into a medium bowl.  Wrap garlic in a paper towel and microwave for 10-15 seconds.  They will peel easily.  Finely mince the garlic, chop the onion and add to the bowl.

Add the lime juice and zested lemon peel.  Sprinkle on the seasonings, add tomatoes only - no juice and yogurt.  (20+ gm protein/serving is the best kind.)

You can strain the tomato juice into a glass and add ice to have with this.  Or, if you're so inclined, also add a splash of lemon juice, spices and Vodka for a small Bloody Mary.

Finely chopped parsley or cilantro would also be a good addition to the guac.  Also, some fresh grilled corn and/or black beans for an even heartier guacamole would be a nice change.  Mix cover and refrigerate for an hour.  Serve with chips, crackers or vegetables. . .Lin

Gluten Free Greens and Vegetable Quiche'

5 jumbo eggs
1/2c half and half
3T corn flour
1/4t baking powder
1t salt
1/2-1t chili powder
1/2t cumin
1 BIG handful of arugula and baby spinach
5 lg. cloves garlic
1/2 med. onion
1/2 orange or red pepper
8oz. canned chopped tomatoes--no juice
2-4oz. fresh grated Parmesan cheese

In a medium size bowl, whisk the eggs and half and half together.  Mix together the dry ingredients then sift them into the eggs, whisking all the while.  Chop the greens (You could use any dark, flavorful greens.  Beet greens or kale would work well.)  Mince the garlic, finely chop the onion and pepper and stir into the bowl.  Stir in the tomatoes - you could also use a large, peeled and chopped, fresh tomato.  Butter or spray a large glass pie pan and pour in the quiche' mixture.  Top with cheese and a sprinkle of the chili seasoning. 

Bake at 350° 30-40 minutes or until a knife inserted near the center comes out clean.  Cool 5 minutes, cut and serve.  If there are leftovers, they keep well, covered, in the 'fridge for several days.  This reheats well for a quick breakfast. . .Lin

Information. . .

I found some great food related information
while checking my internet sources, over morning coffee.

This first one is funny and has lots of good ideas.
I'm making a quiche' right now so I used the garlic peeling tip.
In 10 seconds you can get the garlic to just pop out of their skin.
Wrap them first in a kleenex or paper towel.



This one has great nutritional information about all the properties of okra.  Okra!  Who knew?



Last = Carrots.  One of my all time favorite vegetables.



Hope you're all having some good cooking adventures.
As always, if you have comments or questions, please contact me. 

Happy Cooking. . .Lin

Red Onion Chili Scramble

1/3 med. red onion - chopped
1-2t coconut oil
2 organic jumbo eggs
ground red and black pepper
Himalayan pink salt
grated sharp flavor cheeses
Little's Chili Lime Seasoning
fresh vegetables as a 'side'
This is another 5-10 minute breakfast.  Saute' onion in coconut oil until onion is translucent.  Stir in eggs, season, continue to stir and flip, season and cook until eggs are done the way you like them.  Plate and sprinkle with grated cheese and chili lime seasoning.  Add fresh vegetables. . .Lin

Tomato Pesto Zucchini and Pasta

1 med. zucchini - grated
8oz. sliced mushrooms
*1/3 orange or red pepper
2 cloves garlic - minced
1 med. onion - chopped
4+ oz. sun-dried tomato pesto
3/4c sm.-med. dry pasta
a little water if needed
fresh ground black pepper and salt
3/4-1c sour cream

In a large non-stick pan, combine first 6 ingredients - *2 chopped carrots would taste better with this mix of vegetables.  Stir and simmer for 20 minutes.  Add pasta, water and seasonings.  Continue to simmer until the pasta is done.  Stir in the sour cream and serve. . .Lin 

Carrot, Corn and Pea Pod Chowder

4 ears fresh corn - steamed over 4c water
3 carrots - chopped well
1# fresh pea pods - unstring and chop
1/2 red onion - chopped
2T bacon grease
fresh ground black pepper
1t chili powder
fresh ground Himalayan pink salt
3c. corn steaming water
2T chicken flavor Better Than Bullion
5 lg. cloves garlic - minced
2c half and half - or -
1c half and half and 1c sour cream

I make soup all year long. .because. .I love it!  Today, my neighbor stopped over on her way home from Farmer's Market, where she was given WAY too many pea pods.  Lucky me! — Thanks Joan!  For this recipe,  steam the corn, covered, for 10 minutes.  Cut corn off the cobs and combine with the next 9 ingredients in a 5 qt. pot.  Simmer all this over medium heat for 10 minutes.  Stir in the garlic and simmer another 10 minutes.  Add half and half / sour cream, reheat again just to a simmer.  Serve with crusty, buttered bread. . .Lin

When you reheat this, grate on fresh Parmesan cheese AND. . .try sprinkling on some ground NUTMEG!!!  Yup. . .makes it really interesting!

Pesto Scrambled Eggs

2 jumbo organic eggs
2T± your favorite pesto
sliced fruit or vegetables

If you love eggs for breakfast, time - or the lack thereof - is no longer an excuse for skipping breakfast.  This went together from concept to plate in less than 5 minutes.  In a heated non-stick pan, combine the eggs and pesto.  No need for butter, there's quite a bit of oil in the pesto.  You can use basil, arugula, tomato or whatever wonderful pesto you've found or created.  Heat and stir a little until the eggs are cooked the way you like them.  Add your favorite fruit or vegetable as a side.  Serve immediately. . .Lin

Rolling Rock Zucchini Casserole

1 med.-lg. yellow zucchini
2-3T butter
1lg. onion - 1/3 minced, 2/3 chopped
12oz. Rolling Rock beer
2c. frozen or fresh baby green beans
1 can mild Rotel tomatoes
2T minced garlic
3T dry orzo
2t bouquet garni or Italian seasonings

Slice the zucchini lengthwise and scoop out the center area if it's porous and the seeds are tough.  Slice again then chop into a large non-stick skillet with the butter and minced onion.  Saute' on high to evaporate the liquid and begin to brown the zucchini and onion.  Add 1/3 of the beer.  Simmer until liquid once again evaporates, continuing with the browning.  Repeat this step one more time.

Add rest of the beer and remaining ingredients, stir, return to a simmer, cover and cook, stirring a couple times, until the orzo is el dente'.  Check seasonings and correct if needed.  Sprinkle with some flavorful, grated, hard cheese. . .Lin

Simple Chicken Stew

1-1/2# boneless-skinless chicken breast
your favorite chicken 'rub'
3T± coconut oil, olive oil or butter
1 lg. onion - rough chopped
2-3T minced garlic
3 carrots - cut in chunks
6-8 fingerling potatoes - cut in chunks
1-2t chicken flavor Better Than Bullion
fresh ground pepper or whole peppercorns

It's almost 90° here today and what am I craving?  Chicken Stew!  Cut the chicken into 1" cubes and roll them in the rub, massaging it into the chicken, so it's well coated on all sides.  Put in the refrigerator for 30-45 minutes.  Meanwhile, peel the onion, scrub the carrots and potatoes, cut and chop them all into a medium glass bowl.  Add the chicken to the hot butter or oil, brown well on all sides, stirring occasionally.  Add 2-3 cups water - or use half white wine and half water if you'd like.  Put vegetables and remaining ingredients in the pot, (if you're using a spicy rub, you might want to omit the pepper) cover, simmer and stir occasionally.  Check the flavors after 45 minutes and make any needed adjustments.  When everything's done the way you like it, thicken the gravy with a little flour and cold water mixed together, if necessary.  Bring back to a simmer, scoop into bowls and serve. . .Lin

Really Quick Vegetable Casserole


3 carrots - scrubbed and sliced
2T butter
1/2 c water
1 can corn - drained
1 can green beans - drained
1/2 c ranch sunflower seeds
1 can Rotel - mild - chopped tomatoes



I really love vegetables!  A definite fact, brought to mind as I was putting this together and thinking back on my day. . .  For breakfast I had a garlic, spinach scramble made with 2 jumbo eggs.  For lunch, my HUGE salad consisted of romaine, radishes, cabbage, onion, a raw beet, 1/2 an avocado, 1/2 a tomato, a big pickling cucumber, with homemade ranch dressing and a splash of white balsamic vinegar.  Then for a late dinner, I had a big bowl of this topped with a sprinkle of parmesan cheese.  Safe to say, I REALLY love vegetables.  Meat is turning into an afterthought that I only include every few days.

This starts with the first 3 ingredients in a 2 quart pot.  Simmer about 7 minutes.  Put in a little of the corn or bean liquid before draining the cans.  Add all the rest to the pot, stir and simmer an additional 5-10 minutes.  Serve sprinkled with some grated parmesan cheese. . .Lin

Chicken Fajita Brat Stew

1-1/2# chicken fajita brats - about 6
1 lg. clove elephant garlic
1 lg. chopped onion

12-16 oz. fresh Brussels sprouts - sliced
1 carrots - sliced
6 red fingerling potatoes - sliced-cubed
28 oz. diced tomatoes
1t ground cumin
1c. sour cream

Originally, I wasn't going to post this.  I wasn't impressed.  Then after reheating, I realized how good it tasted.  Sometimes these dishes take a little time of cooling and reheating for the flavors to blend.  These chicken fajita brats were 'soft' brats, so I discarded the casings and just used the sausage inside.  Chop up the sausage, add the garlic and onion.  Saute' until the sausage browns and the onions are translucent. Add all the remaining ingredients except the sour cream.  Simmer 30-60 minutes.  Stir in the sour cream, reheat and serve. . .Lin

Plumsauce

2 lg. purple plums
2-3t sugar
a pinch of salt
a little ground cinnamon
a sprinkle of ground black and red pepper
a little zest and the juice of 1/4 lemon
2T water

Too many apples?  Make Applesauce.  True for any fruit: apples, apricots, plums, pears, peaches, pineapples. . .  Adjust this recipe depending on how many you have.  Serve it warm or cold, alone or on pancakes, waffles, with a scoop of cottage cheese for breakfast.  You could even use it to make fruit muffins.

Combine chopped fruit and remaining ingredients.  Simmer, covered for about 10 minutes.  Uncover, stir and simmer on low another 10 minutes or so, until most of the liquid has cooked away and the fruit is soft.  Be Creative = Happy Cooking! . . Lin

Coconut Bok Choy and Vegetables

3 lg. bunches of bok choy
3 med. carrots
1 lg. Vidalia onion
6 sm. potatoes
2 med. tomatoes
1/8-1/4c coconut oil
1/4c coconut Balsamic vinegar
ground red and black pepper
coarse ground sea salt

Slice and chop bok choy.  Wash and dry it well in a salad spinner.  Combine with all the sliced-chopped vegetables in a big non-stick pan.  Drizzle with melted coconut oil, vinegar and 1/4c water.  Season then cover and simmer on very low heat for 10 minutes.  Uncover, stir-saute' another 15 minutes or so, until the liquid evaporates and everything's done the way you like it. . .Lin

Spaghetti Squash with Chorizo Sauce


1 med. spaghetti squash
3/4# chorizo with casing removed
1 lg. clove elephant garlic - chopped
1 lg. shallot - chopped
1 14.5oz. can petite diced tomatoes
2 med. carrots - grated
sour cream - optional

Pierce the squash, several times with a long fork or knife.  Wrap in several layers of paper towel and microwave on high for 15 minutes.  Set aside.  In a large pan, combine the chorizo, garlic and shallot.  Break up the meat with a sharp-edged wooden spoon and saute' these until the chorizo is browned.  Drain off about half the grease.

Add tomatoes and carrots, stir together, cover and simmer 30-45 minutes.  Towards the end of this time, cut the squash open, lengthwise.  Scoop out the seeds.  Continue to scrape all the way down to the inside of the shell, to remove all the cooked squash's "spaghetti."  Arrange the squash on plates and top with the sauce.  Top with aged, grated cheese - OR - to mellow out the spiciness of the chorizo, you can stir a little sour cream into the sauce.  This would be great served with really good, crusty, buttered Italian or French bread. . .Lin

Red and Green Egg Salad

5 jumbo eggs - hard boiled
3 lg. radishes
3 sm. dill pickles
2 lg. finely chopped garlic cloves
3T chopped chives
2T mayonnaise
2T sour cream
Himalayan pink salt
fresh ground black and red pepper


Combine all chopped ingredients in a medium glass bowl.  Stir in mayonnaise, sour cream, salt and pepper.  Mix well.  Spread on bread for a sandwich, or serve with bagel chips and raw vegetables. . .Lin

Hungarian Mushroom Soup (with beef)

1/2# very lean stew meat - cut small
4T butter
1/2c red wine - or -
2-4T good dark Balsamic vinegar
1/2 lg. onion - chopped
1 lg. shallot - sliced
4 lg. cloves garlic - minced
12-16oz. mushrooms - sliced
1t± ground red and black pepper
3T flour
6c water
3T Better Than Bullion beef soup base
1c half and half or heavy cream

I can't believe it's a 91° day and I'm in the kitchen - making - a hearty winter soup!  I had a cup of Hungarian Mushroom Soup at a restaurant yesterday and loved it.  So before I forgot all the flavors, I had to try duplicating it - regardless of the weather.  I improvised a lot, since the waitress only told me "mushrooms, beef stock, wine and cream."  On the way home we stopped at a local meat market and their beef stew meat was so beautiful, so in the pot with a little of that too!  Well. . .I aced it!  This is one soup I'll make again, with or without the beef.  

Brown the stew meat in butter.  Add next 5 ingredients and the pepper.  Saute' on high heat until mushrooms are cooked and everything's nicely browned.  Reduce heat to low and continue to cook, covered, for another 10 minutes, adding a little of the water if needed.  Sprinkle the flour over this mixture and stir well.  Pour in the remainder of the water and the soup base.

Stir and bring to a low-medium boil for about 5 minutes then remove from the heat.  Let stand a while or chill a couple hours to blend the flavors.  Just before serving, stir in the cream and warm to just below the simmer point.  Serve with croutons or crusty buttered bread and a big salad. . .Lin

Beet and Feta Salad


A handful of sliced Romaine lettuce
a little shredded green or red cabbage
sliced onion
sliced or chopped canned beets
shredded carrot
sliced radishes
roasted, salted sunflower seeds
crumbled feta cheese

Combine everything in a big bowl.  Drizzle with a good Raspberry Balsamic vinaigrette.  Toss and serve. . .Lin

Steak-For-Breakfast



4-6 oz. beef tenderloin
4 cloves garlic - chopped
1/2 lg. onion - chopped
1-2T butter
4-6 oz. sliced mushrooms
1-2T A-1 steak sauce



Cut the beef into bite-size pieces and saute' with all other ingredients until everything is done the way you like. . .Lin
Interesting 'food' for thought.

I've heard it said that:

"The only thing cow's milk is good for - is -

. . . . .Baby Cows. . . . ."

Almond and rice milk are good alternatives. 

Goat cheese is great.

Keep an open mind.

Corn and Bean Salad

1 can corn - drained
1 can pinto beans - rinsed and drained
1 med. sweet onion - chopped
1c chopped celery heart
1 lg. tomato - chopped
1t chili lime seasoning
salt and ground black pepper
1 lime - zest and juice
a little ranch dressing


In a medium glass bowl, combine all ingredients.  Chill an hour or so to blend flavors. . .Lin

Thai Broccoli-Chicken

For each serving:

1 boneless-skinless chicken breast
1T coconut oil
1/2t red chili lime seasoning
salt and ground black pepper
1-2c broccoli florets
1/2 med. onion - chopped


Chop the chicken into bite-size pieces.  Season and saute' in coconut oil for 10-15 minutes over medium-high heat until lightly browned.  Add broccoli and onion, cover and simmer a few minutes until the broccoli is a bright green and onions are almost translucent.  Serve as is or over pasta or rice. . .Lin

Beany Quinoa Salad

1-1/2c quinoa
3c water
3 carrots - scrubbed and chopped
8 green onions - scallions - sliced
1/2 med. onion
4oz. capers
1c sliced kalamata olives
2-4oz. pimentos
zest of 2 lemons
1 can garbanzo
1 can black beans
4-8oz. spinach - chopped

Dressing:
juice of 2 lemons
honey
extra virgin olive oil
3 lg. cloves garlic - finely minced
1t Himalayan pink salt
1/4t cayenne pepper
1/4t finely ground black pepper

Combine quinoa and water in 2qt. pot and simmer until water is absorbed, about 20 minutes.  Cover and remove from heat.  In a medium-large bowl, combine all remaining salad ingredients.  When quinoa is just warm, mix with vegetables in the bowl.  In a Good Seasons salad dressing cruet pour in lemon juice to the V mark.  Add honey to the W mark then fill to the O mark with the olive oil.  Add garlic and seasonings and shake well.  Pour about half of the dressing over the salad, toss, then add more if needed.  Chill for an hour before serving. . .Lin

Warm Spice Bread Pudding

1/2 a loaf of good crusty bread
Cut this into large cubes and put it in a 9x13" buttered baking pan.  "Bake" in a 300° oven for about 45 minutes to dry the cubes out.

Meanwhile combine the following in a medium size bowl:

1/2c melted butter
1-1/2c half & half
3 jumbo eggs
2T pumpkin pie spice
2T pure vanilla
1c golden or Thompson raisins
2/3c raw sugar
1/2t Himalayan pink salt


Mix these all together and let stand until the bread cubes are ready.  This time is important, it will dissolve the sugar, bring the spice flavors to life and hydrate the raisins.  After an hour in the oven, cool for 10 minutes then pour the mixture in the bowl over the bread.  Sprinkle on a little more raw sugar and bake at 325° for 45 minutes or until the pudding tests for doneness, with a knife inserted near the center coming out clean.  Serve warm as is, or with a scoop of really good vanilla ice cream. . .Lin

A Truly Great (BIG) Salad. . .

NOTHING beats a really well made salad!

The first principle to achieving this is - Always begin with the freshest of ingredients.  Today it's baby Romaine, spinach, and bok choy.  Chop, wash and spin these in your salad spinner.  Put a big handful in your individual salad bowl.

Now slice or dice and add:  half an avocado, a medium ripe tomato, a few radishes, 2 pearl onions and tops, a rough peeled pickling cucumber, half a can of pinto beans - rinsed and drained, and a sprinkle of feta cheese crumbles.  Drizzle with a hearty oil and vinegar dressing made with extra virgin olive oil and a dark flavorful vinegar.  Today my Red Apple Balsamic won out.  Toss and serve.

I crave these 24/7!  Today it's what's for breakfast! . . . Lin

Stirred Eggs with Basil and Garlic

1-2 lg. cloves garlic - minced
1T butter or solid coconut oil
2 very large fresh farm eggs
1-2T finely chopped basil
fresh ground pepper and salt

Saute' the garlic in butter until lightly browned.  Stir in the eggs, moving them around the pan until about half done.  Sprinkle with basil, pepper and salt.  Flip and turn off the heat.  Let stand in the pan another minute or so.  Serve with chopped tomatoes.  This recipe is for one.  Expand the proportions to fit the size of your breakfast crowd. . .Lin

Chicken Two Ways. . .Tandoori Chicken Stew and Coconut Chicken Salad


First things first:  2# of chicken breast meat cut in 1/2" cubes.  Combine with 6 large garlic cloves and 1 small onion, all finely chopped.  Season with 1/2 - 1t ground red and black pepper.  Sauté all together in 2-3T solid coconut oil.  Coconut oil imparts a very strong coconut flavor which will blend nicely with the Indian chicken stew as well as the chicken salad.




TANDOORI CHICKEN STEW

1# of the sautéed chicken, garlic and onion
6 small Yukon gold potatoes - scrubbed and quartered
1 large sweet potato - peeled and cubed
1 medium onion - diced
4 big radishes - quartered
1t fresh ground Himalayan pink salt
2T tandoori seasoning
1 28oz. can diced tomatoes
1 14oz. can coconut milk

In a 3-5 quart pot, combine the cooked chicken with all the ingredients except the coconut milk.  Simmer all of this, for about a half hour, stirring occasionally.  Add the coconut milk and simmer another 10-15 minutes or until the vegetables are done the way you like them.  This particular tandoori is a blend of coriander, cumin, sweet paprika, garlic, ginger, cardamom and saffron.  I've never used it before, but it sounded yummy!  It wasn't as hot as I thought it would be.  If it's not as spicy as you like you can add more cumin and/or ground red and black pepper. . .Lin


COCONUT CHICKEN SALAD


1# of the sautéed chicken, garlic and onion
1/2c sweet and dill pickles - finely chopped
1 small onion - finely chopped
2 large radishes - finely chopped
3/4c sour cream and mayonnaise



Mix all the ingredients together in a medium size bowl.  Serve over spinach, garnish with avocado and red olives.  Would also be a good filling for stuffed tomatoes. . .Lin