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.


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


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

Plans For Chicken. . . . .

Ahhh, chicken thawing on my black metal thawing-thing. . .
It's a comfortable feeling I think.

Even though I've still got lots of Turkey-Elk Red Sauce With Pasta in the fridge, that will keep awhile.
Right now Chicken is calling my name!
Chicken Curry of some sort and Chicken Salad, in one form or other.  I'll just have to wait until the creativity kicks in to know for sure.

I wonder what's cooking in your kitchen?  Feel free to leave comments.  Have a great Thursday everyone. . .Lin

Turkey-Elk Red Sauce with Pasta

1# ground turkey
1# ground elk
2 T olive oil
1/2 t ground red and black pepper
2 t ground rosemary and pink Himalayan salt
5 lg. cloves garlic - some minced, some chopped
1 med.-lg. onion - some minced, some chopped

1 lg. can diced tomatoes
1 sm. can tomato paste
1 26oz. jar pasta sauce - not shown
5 oz. sliced, drained kalamata olives
12 oz. dry pasta (brown rice spaghetti pasta shown
~ but I used a medium chunky pasta instead)

Combine, saute' and brown first 5 ingredients with the minced garlic and onion, simmering, cooking and stirring for about 30 minutes.  Add the remaining ingredients and simmer another hour or more.  Meanwhile, at the end of the sauce cooking time, cook the pasta to the al dente' stage, drain and arrange in a bowl.  Top with the sauce and shaved fresh Parmesan cheese.  Pairs nicely with a fresh green salad.  Leftovers keep well, refrigerated, for several days. . .Lin 

Breakfast Smoothie

1 sliced carrot
1c± frozen strawberries and pineapple
1/2 lg. banana
1c plain high-protein (20%-25%) Greek yogurt
8-12oz. water - or cranberry-pomagranite juice
~ optional ~ a little honey or Maple syrup

Blend on high for 30 seconds.  This will make 2 medium size smoothies. . .Lin

Oat Cornbread (gluten-free)

1c quick cooking oats
1+c corn flour
2T raw sugar
1t baking powder
1/2t ground red and black pepper
1/4-1/2t salt
1 can corn - drained
optional - - 2oz. capers - or -
(some chopped canned jalapeños)
1 egg
1/3c liquid coconut oil
1c half and half
1T vinegar

Stir together the first 6 ingredients in a medium bowl.  Add the corn and capers (or jalapeños) and stir again.  In a smaller bowl, combine the remaining 4 ingredients well, pour into the bowl and stir all together until mixed.  Pour into a round or square, buttered baking dish and bake in a preheated 375°oven for 30 minutes or until the center holds its shape when touched.  Wonderful with chili or a vegetable casserole. . .Lin

Italian Chicken with Zucchini (and Sweet Potato) "Spaghetti"

1# chicken meat, white or dark
1 lg. onion - chopped (some minced)
8 lg. cloves garlic - minced
2T butter
1-2 c chopped celery hearts and tops
1 14.5 oz. can diced tomatoes

2/3 jar of your favorite past sauce
5 oz. sliced kalamata olives
2 oz. capers
1/2t ground black and red pepper
2t mixed Italian seasoning
1t sugar
3 sm.-med. zucchini
1 lg. peeled sweet potato (optional)
2T butter

Cut the chicken into small pieces and combine with 1/3 of the onion that has been minced, and 2/3 of the garlic, in a large pan with the butter.  Saute' over medium heat, until the chicken is nicely browned.  Add the next 8 ingredients and slow simmer for an hour.
Meanwhile, for the "spaghetti", slice the zucchini and sweet potato into very thin lengthwise strips, or slice in a spiral slicer.  Slow saute' the strips or spirals in the butter over low heat, with the remaining onion and garlic until the zucchini just starts to become translucent.  Put this into a baking dish, top with the sauce and bake, covered, at 325° for about half an hour.
This would be great with crusty Italian bread. . .Lin

Chicken Sausage and Pasta

1c dry medium rice pasta
4 pack of chicken sausage
2 stalks celery - sliced
4 cloves garlic - minced
1 sm. onion - chopped
1 sm. sweet potato - cubed
1 14.5 oz can diced tomatoes
14 oz. pasta sauce ~ optional

Cook the pasta to the al dente stage, drain and rinse in cold water.  Meanwhile, slice the sausage into bite size pieces and saute' in a little butter with the vegetables until the sausage has browned on both sides.  Add tomatoes (pasta sauce) cover and simmer about 20 minutes.  Stir in the pasta for the last 5 minutes. . .Lin

Quick Onion-Egg Scramble

1 sm. Vidalia onion
2 lg. fresh eggs
black pepper
Himalayan pink salt
fresh Parmesan cheese
fresh vegetables

Lightly saute' the onion in a little butter until barely translucent.  Add eggs, season with salt and pepper, then stir occasionally until mixed as much as you want.

Flip when half done, cook until set.  Top with grated Parmesan and serve with your favorite fresh vegetables for a high protein, low carb breakfast in no time! . . Lin

Chive and Garlic Egg Salad

1-2 lg. cloves garlic - minced
2T fresh snipped chives
1T+ horseradish mustard
fresh ground Himalayan pink salt
finely ground black and red pepper
2-4T mayonnaise 
2-4T sweet pickles - finely chopped
6 lg. steamed eggs - peeled and chopped

Combine all in a medium mixing bowl.  Mix well, spread on a good light rye bread, in a pita pocket or serve over a chopped lettuce mix with fresh vegetables.  The garlic makes this a nice, spicy change from regular egg salad. . .Lin

Spicy, Colorful Garlic-Ginger Vegetables

I love, Love, LOVE a good vegetable casserole!  I often seriously think about going Vegan or at least Vegetarian, then I remember free range venison, beef, elk, chicken and even fish, then think, well, maybe that won't work for me.  I did try it years ago, for 8 months and had horrible heartburn the entire time.  Once I started eating meat again, it went away.  Go figure.  So now I try to eat meat that's free range, grass fed, and cruelty free as much as possible.

1 med. red beet - scrubbed
1 med. sweet potato - scrubbed
2 carrots - scrubbed
1 Vidalia onion
5-6 cloves garlic
1-1/2" chunk of ginger - peeled
1/2 sm. head purple cabbage

Spiral shred the beet and sweet potato.  Chop or slice the remaining vegetables.  I baked everything in a covered casserole dish uncombined, as shown, at 225° for 90 minutes, after shaking on some red and black pepper and fresh ground Himalayan pink salt then drizzling with about 2T melted coconut oil.  After baking, stir all to combine.  Add some pine nuts, almonds, sunflower seeds or pumpkin seeds if desired.  Sprinkle with some fresh grated Parmesan cheese and serve. . .Lin  

Quail Stroganoff

1-1/2# 6 frozen quail
well seasoned flour
butter, bacon grease, oil
1/2 med. onion chopped
2-3 lg. cloves minced garlic

8oz. sliced fresh mushrooms
1 can cream of mushroom soup
1 lg. chopped tomato
1c sour cream
1/2c half and half
1-2T powdered chicken soup base
a little more black and red ground pepper

In a large, non-stick frying pan, melt the butter, etc. together and heat.  Rinse and dry the quail then roll in seasoned flour.  Seasoned with black and red pepper, seasoned salt and a little sea salt.  Put the whole floured quails in the hot oil with the onion and garlic.

Cover with a splatter screen and fry for about a half hour, turning often until everything is well browned.  Move the quail to a 2-3 qt. baking dish.  Drain and discard about half the oil left in the pan.  To the rest of the oil, and browned onion and garlic, add mushrooms.  Stir and saute' until browning a little.  Add the remaining ingredients, stir well then pour over the quail.

At this point you can cover and refrigerate for several hours or overnight to bring out all the flavors.  Or you can bake it now.  Bake at 325° for an hour.  Serve over mashed potatoes, thick cut American fries or cooked pasta. . .Lin

Quick Bratwurst Dinner

For each person:

1-2 bratwurst - any flavor
1/4 lg. onion
1 sm. Yukon Gold potato

Cut the bratwurst crosswise into a non-stick pan.  Add chopped onion, scrubbed-cubed potato and one or two tablespoons of butter.  Saute' 10 minutes or so until everything's done the way you like it and serve. . .Lin

Information. . .


This gal's got energy!
Excited about food, my kinda person.
I especially like her ideas about Humus and the Quinoa Fried 'Rice.'

Chicken Bruschetta Pasta with Tomatoes and Cream

20oz. chicken breast meat 
2T butter
2T dark, sweet Balsamic vinegar
1lg. clove chopped elephant garlic
1/2c chopped kalamata olives
1/2c chopped lg. green garlic-stuffed olives
2 sm. diced tomatoes
partially cooked bowtie pasta
1/2c or a little more sour cream -  optional

Cut the chicken into bite-sized pieces and put in pan with butter and vinegar.  Saute' until browned on the outside.  Add the next 4 ingredients to the pan, stir and simmer 15 minutes to blend and develop the flavors.  

Put the pasta on top.  Cover and simmer another 15 minutes.  If pasta is done the way you like, it's ready.  However, it will taste even better if you chill at this point then reheat.  Add sour cream, then heat another 5 minutes before serving. . .Lin  (Shown with a side of Shrimp Alfredo)

Corn and Black Bean Salsa Salad

1 med. Vidalia onion
3 sm. tomatoes
1 barely ripe avocado
1 lg. clove elephant garlic
1 can black beans - rinse and drain
1 can corn - rinse and drain
1 lime - juiced
zest of lime or lemon
2-3T snipped regular or garlic chives
fresh ground pepper and salt

Chop-cube the vegetables, mince the garlic and combine with remaining ingredients in a medium size bowl.  Cover and chill a couple hours.  Stir gently, taste and drizzle with a little balsamic vinegar for a little extra zing, if needed.  Serve with pita wedges, tortilla chips or as an accompaniment to grilled fish, chicken or shrimp. . .Lin

Garlic-Spinach Quiche'

10oz. package frozen spinach
1 lg. clove of elephant garlic
6 lg. very fresh eggs
1/2c almond milk
1-2T Bisquick
1/2 med. chopped onion
1/2 chopped tomato
ground nutmeg, salt and pepper

Thaw and drain the spinach.  Brown the garlic in a little bit of butter, then combine with the eggs, milk and Bisquick.  Whisk until blended.  Add remaining ingredients, combine then pour into buttered 9-10" glass baking pan.  Bake 30-40 minutes at 350° until quiche' is bubbly and has risen.  Take out of the oven, check for doneness with a knife inserted near the middle, which will come out clean if done.  Top with some crumbled Feta cheese or sharp goat cheddar.

Return to the oven until the cheese melts, bubbles and is a little browned on top.  Cut into wedges and cool slightly in the pan before serving. . .Lin 

Root Vegetable Summer Squash Soup

This is an odd looking beginning to a pot of soup!  Looks like alien vegetables!  They're actually leftover from the last thing I made with my spiral vegetable shredder.  The shredder grabs the vegetables with a 1/2" circular metal piece, which creates the stem sort of tail in the center, leaving any unused portion looking like some odd sort of mushroom.

celery root
yellow beet
concentric circle red-white beet
red onion, white onion, leek
green cabbage
green and yellow zucchini
1 10.5oz. can Mild Rotel Tomatoes
1-2T chicken soup base
32oz. water

Chop all the vegetables shown into a big pot.  Drizzle with extra virgin olive oil and a little balsamic vinegar.  Sprinkle with red and black pepper, sea salt and ground rosemary.  Saute' for a few minutes until the vegetables are snapping.  Add remaining three ingredients and simmer an hour. . .Lin

Arugula Cabbage Tossed Salad

2-3 handfuls of arugula (baby kale)
2-3 handfuls of shredded green cabbage
1 avocado - cubed
1 tomato - diced
1-2 pickling cucumbers - rough peeled and diced
1/2 med. onion - sliced

Combine all in a big bowl.  Makes enough for 2-3 side salads or a really big one.  Drizzle with Lemon-Olive Oil Dressing and top with crumbled bleu cheese. . .Lin

Tomato Pesto-Coconut Chicken And Vegetables

1 celery root - skin pared away
1 yellow beet - scrubbed 
1 red and white beet (concentric circles) - scrubbed
(I didn't use the dark red beet)
1-2 green zucchini
1 yellow zucchini
1 lg. purple onion
1 leek - sliced, not spiral cut
2T coconut oil
3/4c chicken broth
1/2c roasted sunflower seeds

Using a spiral slicer, spiral cut as much or little as you want of each vegetable.  Combine in a big cooking pot with the coconut oil and simmer-saute' for 5-15 minutes depending on how crisp or done you like your vegetables.  At the end add a little chicken broth and the sunflower seeds, simmering another 5 minutes.  Serve  as 'spaghetti' with the chicken sauce. . .Lin

1-1/4# chicken breast meat
1-2T coconut oil
1 lg. elephant garlic clove
14.5oz. can petite diced tomatoes
4oz. tomato pesto
4oz. can coconut cream

Cut the chicken in very small pieces and saute' in coconut oil with the chopped garlic until everything starts to brown.  Add the remaining ingredients and simmer on low for another 10-15 minutes.

Put the vegetables in the bottom of a 2-3 qt. casserole dish, spoon chicken and sauce over this.  Cover and chill.  When ready to serve, bake at 325° for 30 minutes. . .Lin

Peppery Sprout Side Salad

Sprouted lentils and mung beans
avocado, tomato, cucumber

Combine a couple big handfuls of sprouts with chopped avocado, tomato and cucumber.  Toss and dress with a little Lemon-Olive Oil Dressing or your favorite Lemony Vinaigrette.   The fresh, slight bitterness of this salad would cut the richness of something like a Pasta Alfredo and pair well together. . .Lin

Chipotle Lime Shrimp Salad

8-12 lg. uncooked shrimp
chopped romaine and arugula
sliced onion and avocado
chopped tomato and cucumber

Saute' the shrimp in a little butter or steam in water until the grey color turns to pink-coral.  Let cool just a little. Meanwhile, use the remaining ingredients to make a large tossed salad or two smaller ones.

Add cooled shrimp then drizzle with your favorite dressing.  Since today is Cinco De Mayo, I decided to try a new Chipotle Lime dressing. It was a good choice. . .Lin

Bean, Etc. Soup

I love sprouting!

Sprouts are so good on a sandwich, in soups, salads and even eaten alone or with a seasoned vinegar-oil type dressing - and they're high in protein too.  Yesterday I decided to sprout lentils with green and red mung beans.  I started with about 2" of this bean mix, in a half gallon jar, filled half way with warm water.  This morning the jar was half full of well-soaked-moisture-expanded beans!  So I'm using half for a nice bean soup.  Since they had soaked overnight - this is good timing.

2-3oz. precooked smokey meat
1 lg. onion
2 carrots
2 stalks celery or a celery heart
1/2 red pepper
3 sm. Yukon Gold potatoes
1-1/2c soaked beans
5-6 c water
celery tops

Slice or chop the first 6 ingredients into a 5qt. pot.  Stir and saute' in a couple tablespoons of butter, until onions are barely translucent.  Add the next 3 ingredients.  Bring to a boil, then back down to a slow simmer for half an hour.  You could stop right now; for a very thick, hearty soup - or - simmer longer for the vegetables to break down further.  Chill then reheat (this further develops the flavors.)  Taste then add: red or black pepper, sea salt, chicken or vegetable bullion if needed.  Serve with some artisan crusty, buttered ciabatta. . .Lin