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


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

juice of 2 lemons
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.


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