Cumin Salmon over kale salad

 Ingredients  medium portion size salmon  tbls of cumin  tsp of olive oil  tsp of powdered garlic  tsp of ground pepper  tsp of sea salt  tsp of diced cilantro  Salad  2 cups of kale (roughly chopped)  roasted red bell pepper  3 tsp of salted pepitas  gorgonzola cheese crumbles  dressing of your choice                                                               Plan of Attack  Preheat the oven to 390 degrees  Pour olive oil onto your medium baking sheet and cover both sides with olive oil  Season both sides of the salmon with cumin, powdered garlic, ground pepper and sea salt so it is completely covered. Cover with Cilantro pieces.  Cook the salmon until it flakes easily with your fork.  While the salmon cools, set your salad- Arrange the kale, pipits, posted red pepper (cut into bite sized pieces) and gorgonzola cheese so it is pretty (and evenly covered).  When the salmon is cool, place the salmon steak on top of the salad and serve, with your chosen dressing.

Ingredients

medium portion size salmon

tbls of cumin

tsp of olive oil

tsp of powdered garlic

tsp of ground pepper

tsp of sea salt

tsp of diced cilantro

Salad

2 cups of kale (roughly chopped)

roasted red bell pepper

3 tsp of salted pepitas

gorgonzola cheese crumbles

dressing of your choice

Plan of Attack

Preheat the oven to 390 degrees

Pour olive oil onto your medium baking sheet and cover both sides with olive oil

Season both sides of the salmon with cumin, powdered garlic, ground pepper and sea salt so it is completely covered. Cover with Cilantro pieces.

Cook the salmon until it flakes easily with your fork.

While the salmon cools, set your salad- Arrange the kale, pipits, posted red pepper (cut into bite sized pieces) and gorgonzola cheese so it is pretty (and evenly covered).

When the salmon is cool, place the salmon steak on top of the salad and serve, with your chosen dressing.

Italian Wedding Soup

 Ingredients  MEatballs  0.80 oz of ground pork  0.80 ox of ground beef  Italian seasoning  5 slices of Asiago bread  an egg  powdered garlic    Soup  9 cups of chicken stock  5-6 cloves of garlic  medium yellow onion  3 medium carrots  2-3 medium stalks of celery  cup of kale (finely chopped)  2 bay leaves  powdered garlic  ground pepper  sea salt  cup of orzo pasta

Ingredients

MEatballs

0.80 oz of ground pork

0.80 ox of ground beef

Italian seasoning

5 slices of Asiago bread

an egg

powdered garlic

Soup

9 cups of chicken stock

5-6 cloves of garlic

medium yellow onion

3 medium carrots

2-3 medium stalks of celery

cup of kale (finely chopped)

2 bay leaves

powdered garlic

ground pepper

sea salt

cup of orzo pasta

 Dice your onions and garlic  Our 3 tbs of oil into the bottom of your medium stockpot  Cook the Garlic and onions until aromatic. While the onions and garlic are cooking, clean and coin the carrots and slice the celery into bite sized pieces.  Add the chicken stock, carrots, celery, bay leaves, and spices into the pot with the onions and garlic.  Cook on medium low heat and start on your meat balls.

Dice your onions and garlic

Our 3 tbs of oil into the bottom of your medium stockpot

Cook the Garlic and onions until aromatic. While the onions and garlic are cooking, clean and coin the carrots and slice the celery into bite sized pieces.

Add the chicken stock, carrots, celery, bay leaves, and spices into the pot with the onions and garlic.

Cook on medium low heat and start on your meat balls.

 ut the Asiago bread into your food processor and process until the consistency of bread crumbs

ut the Asiago bread into your food processor and process until the consistency of bread crumbs

 Add a cup of the Asiago bread crumbs, the beef, pork and egg into your mixing bowl.  Knead with your hands until everything is combined and then season with Italian seasoning and garlic.

Add a cup of the Asiago bread crumbs, the beef, pork and egg into your mixing bowl.

Knead with your hands until everything is combined and then season with Italian seasoning and garlic.

 Using your hands, make tiny meatballs, using apx tsp of meat for each meatball. Set out a baking sheet to place the meatballs in an organized fashion.

Using your hands, make tiny meatballs, using apx tsp of meat for each meatball. Set out a baking sheet to place the meatballs in an organized fashion.

 Take your biggest frying pan (yup we’re making meatballs, so it is not a skillet but a legit frying pan today), and pour a tsp of olive oil into the pan, taking care to move it around so the whole bottom is covered.  Heat the frying pan until it is hot and place the meatballs individually (I made 30) into the pan and keep turning to brown on both sides.

Take your biggest frying pan (yup we’re making meatballs, so it is not a skillet but a legit frying pan today), and pour a tsp of olive oil into the pan, taking care to move it around so the whole bottom is covered.

Heat the frying pan until it is hot and place the meatballs individually (I made 30) into the pan and keep turning to brown on both sides.

 Five minutes after adding the meatballs, add the orzo and kale.  My comments:  I did not have bread crumbs or Parmesan cheese, which is wha the original recipe I found called for adding to the meatballs, but I did have Asiago cheese. The result was very good, but I would also try with the traditional recipe in the future. I would also say I would add the spices before mixing the meat with my hands in the meatballs, so everything would be more integrated, if making again. The recipe would be improved with the spices of raw oregano and basil, and in the future I would add these. I didn’t add basil because I was possibly thinking of sending some over to be enjoyed by my parents, and my Mamma is particularly not into strong basil flavor.  As a whole the recipe was very successful, and I totally intend on making again! Warms ya up on these cold nights!  I have been trying to make a soup every week and I find I am enjoying mastering these recipes which I only have in the past had access to at a store, restaurant or bastardized through a can!

Five minutes after adding the meatballs, add the orzo and kale.

My comments:

I did not have bread crumbs or Parmesan cheese, which is wha the original recipe I found called for adding to the meatballs, but I did have Asiago cheese. The result was very good, but I would also try with the traditional recipe in the future. I would also say I would add the spices before mixing the meat with my hands in the meatballs, so everything would be more integrated, if making again. The recipe would be improved with the spices of raw oregano and basil, and in the future I would add these. I didn’t add basil because I was possibly thinking of sending some over to be enjoyed by my parents, and my Mamma is particularly not into strong basil flavor.

As a whole the recipe was very successful, and I totally intend on making again! Warms ya up on these cold nights!

I have been trying to make a soup every week and I find I am enjoying mastering these recipes which I only have in the past had access to at a store, restaurant or bastardized through a can!

Black bean and sweet potato soup

 ingredients  2 cans of black beans  medium red bell pepper  medium yellow onion  3-6 cloves of garlic  can of tomatoes with chilis (rotten)  medium sweet potato  2 medium carrots  2 cups of chicken broth  packet of Goya sazon with cilantro and tomatoes  tsp of cumin  tsp of powdered garlic  salt and pepper to taste  medium sweet potato  bay leaf  *You could also as an add-in, add celery or even summer squash  tsp of cayenne powder    Plan of Attack  pour 3 tbs of olive oil into your stockpot and then add diced onions and garlic  Cook until aromatic and add all the other ingredients  While the ingredients integrate, cook your sweet potato to medium cooked and the core raw and then chop into bite sized pieces. Add the semi cooked sweet potato to the soup and cook until all the vegetables are cooked through. Season to taste with pepper, salt (if necessary) and powdered garlic. I served with grated cheese on top, similarly to the tortilla soup and it was also so awesome!  This is awesome, and even better as leftovers. The sweet potato a

ingredients

2 cans of black beans

medium red bell pepper

medium yellow onion

3-6 cloves of garlic

can of tomatoes with chilis (rotten)

medium sweet potato

2 medium carrots

2 cups of chicken broth

packet of Goya sazon with cilantro and tomatoes

tsp of cumin

tsp of powdered garlic

salt and pepper to taste

medium sweet potato

bay leaf

*You could also as an add-in, add celery or even summer squash

tsp of cayenne powder

Plan of Attack

pour 3 tbs of olive oil into your stockpot and then add diced onions and garlic

Cook until aromatic and add all the other ingredients

While the ingredients integrate, cook your sweet potato to medium cooked and the core raw and then chop into bite sized pieces. Add the semi cooked sweet potato to the soup and cook until all the vegetables are cooked through. Season to taste with pepper, salt (if necessary) and powdered garlic. I served with grated cheese on top, similarly to the tortilla soup and it was also so awesome!

This is awesome, and even better as leftovers. The sweet potato a

Fish over Canellinni beans

 Ingredients  2 whitefish fillets  2 cans of white kidney (cannelloni beans)  2 sprigs of rosemary  medium shallot  3-5 clove sof garlic  5-5 tbs of olive oil  salt and pepper  powdered garlic  cup of green olives

Ingredients

2 whitefish fillets

2 cans of white kidney (cannelloni beans)

2 sprigs of rosemary

medium shallot

3-5 clove sof garlic

5-5 tbs of olive oil

salt and pepper

powdered garlic

cup of green olives

 Preheat the oven to 325 degree  Mix the coined olives, shallots (with some reserved) and the beans and pour over the bottom of the pan. Pour in 0.25 cup of water

Preheat the oven to 325 degree

Mix the coined olives, shallots (with some reserved) and the beans and pour over the bottom of the pan. Pour in 0.25 cup of water

 Slt and pepper your fish and cover with rosemary, shallots, and diced garlic. Drizzle with olive oil and cover thinly sliced lemons

Slt and pepper your fish and cover with rosemary, shallots, and diced garlic. Drizzle with olive oil and cover thinly sliced lemons

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 Cook until the fish flakes with a knife and serve hot, wearing a smile

Cook until the fish flakes with a knife and serve hot, wearing a smile

Chicken Tortilla Soup from cbear soup master flash

  Ingredients   5-6 cups of chicken stock (I made my own arm a cleaned rotisserie chicken plus Goya chicken seasoning)  can of diced Italian style tomatoes  can of cooked corn  medium shallot  3 cloves of garlic  cup of cilantro  can of black beans  5 oz of diced green Chile peppers  crushed red pepper (tsp)  cumin (tsp)  2-3 tsp of olive oil  Plan of Attack  Add the olive oil to the bottom of your stockpot and then add the onions and garlic to cook until aromatic  Add the tomatoes and cook for 3-5 minutes  Add the chicken stock, spices, beans, corn, peppers, and cilantro. Cook throughly and then when your soup is cooked and integrated add the shredded chicken.  Serve hot garnished with shredded cheese, crushed tortilla chips and raw cilantro.  Ay Carumba, so good. I would add more cilantro and more spice, when making again.

Ingredients

5-6 cups of chicken stock (I made my own arm a cleaned rotisserie chicken plus Goya chicken seasoning)

can of diced Italian style tomatoes

can of cooked corn

medium shallot

3 cloves of garlic

cup of cilantro

can of black beans

5 oz of diced green Chile peppers

crushed red pepper (tsp)

cumin (tsp)

2-3 tsp of olive oil

Plan of Attack

Add the olive oil to the bottom of your stockpot and then add the onions and garlic to cook until aromatic

Add the tomatoes and cook for 3-5 minutes

Add the chicken stock, spices, beans, corn, peppers, and cilantro. Cook throughly and then when your soup is cooked and integrated add the shredded chicken.

Serve hot garnished with shredded cheese, crushed tortilla chips and raw cilantro.

Ay Carumba, so good. I would add more cilantro and more spice, when making again.

Chicken a la septiembre Salad

                                                                    Ingredients  sm shallot  shredded medium chicken breast (I used rotisserie chicken)  0.5 medium apple  2 tsp of Gorgonzola cheese crumbles  3 tbls of pepitos (pumpkin seeds)  3 tsp of light mayonnaise  ground pepper to taste  Bread (I used an egg bagel for more substantiality but you can use whatever you have around…an baguette might work well as well)                                                                Plan of Attack  Mix all the ingredients together throughly and pepper according to your taste. Salad should make two hearty sandwiches.

Ingredients

sm shallot

shredded medium chicken breast (I used rotisserie chicken)

0.5 medium apple

2 tsp of Gorgonzola cheese crumbles

3 tbls of pepitos (pumpkin seeds)

3 tsp of light mayonnaise

ground pepper to taste

Bread (I used an egg bagel for more substantiality but you can use whatever you have around…an baguette might work well as well)

Plan of Attack

Mix all the ingredients together throughly and pepper according to your taste. Salad should make two hearty sandwiches.

Sunflower pesto pasta with garbanzo beans

                                                                 Ingredients  Sunflower pesto (recipe listed in earlier posts)  2 cups of medium shells  parmesan cheese for serving  sunflower seed (0.25 cup)  garbanzo beans (canned is ok, but drained and rinsed)                                                                Plan of Attack  Cook your pasta in salted water until ardent. Drain and set aside.  Add apx a cup fo your sunflower pesto to the past and mix throughly. Add the chickpeas and sunflower seeds, stirring to coat throughly. Grate parmesan on to p of the still pasta and serve wearing your heart on your sleeve…because sometimes it makes sense to accessorize wearing your soul.  *Serving suggestion: I made a saute of chicken sausage, onions, red pepper, garlic and yellow spinach, for some color and for something light.

Ingredients

Sunflower pesto (recipe listed in earlier posts)

2 cups of medium shells

parmesan cheese for serving

sunflower seed (0.25 cup)

garbanzo beans (canned is ok, but drained and rinsed)

Plan of Attack

Cook your pasta in salted water until ardent. Drain and set aside.

Add apx a cup fo your sunflower pesto to the past and mix throughly. Add the chickpeas and sunflower seeds, stirring to coat throughly. Grate parmesan on to p of the still pasta and serve wearing your heart on your sleeve…because sometimes it makes sense to accessorize wearing your soul.

*Serving suggestion: I made a saute of chicken sausage, onions, red pepper, garlic and yellow spinach, for some color and for something light.

Thai Basil Pesto

                                                               Ingredients  tsp of salt (or so)  tsp of ground pepper)  cup of Thai basil leaves  tbls of red pepper flakes  2-3 medium cloves of garlic (5-6 sm cloves)  3 tbs of olive oil  tbls of honey (or your preferred sweetening syrup)  tsp (or so) of soy sauce  tbls of rice wine vinegar    Dice your Thai basil leaves and garlic cloves. Combine all the ingredients thoroughly - you could use your food processor, but I didn’t.

Ingredients

tsp of salt (or so)

tsp of ground pepper)

cup of Thai basil leaves

tbls of red pepper flakes

2-3 medium cloves of garlic (5-6 sm cloves)

3 tbs of olive oil

tbls of honey (or your preferred sweetening syrup)

tsp (or so) of soy sauce

tbls of rice wine vinegar

Dice your Thai basil leaves and garlic cloves. Combine all the ingredients thoroughly - you could use your food processor, but I didn’t.

 Serving/use suggestion: I sautéed chicken and broccoli with this pesto and then added rice noodles, which I allowed to cook in the medium skillet with the chicken and broccoli. *Optional: I added 2 tbls of sweet Thai chili sauce.

Serving/use suggestion: I sautéed chicken and broccoli with this pesto and then added rice noodles, which I allowed to cook in the medium skillet with the chicken and broccoli. *Optional: I added 2 tbls of sweet Thai chili sauce.

Tortilla encrusted Tilapia

 Ingredients  2 sm-medium individual Tilapia fillet  medium lime  cup of tortilla chips  cayenne powder (tbs)  salt and pepper  medium egg                                                          Jalapeno Aioli (Spicy flavorful tartar sauce)  medium jalapeño pepper, seeded and cored  handful of cilantro  mayonaise (0.5 cup)  2-3 garlic cloves, cleaned, peeled and diced  lime juice (generous) from a medium lime                                                 Plan of Attack  Preheat the oven to 370-390 Degrees  Season the fish with lime juice, salt and pepper on both sides  In a baggie, add the tortilla chips and cayenne pepper. Crush with your hand  Mix your e.g. in a medium bowl and coat the fish fillets with egg and then cover them, on both sides, with the tortilla chip mixture  Cook for 13-15 minutes or until fish flakes with your knife

Ingredients

2 sm-medium individual Tilapia fillet

medium lime

cup of tortilla chips

cayenne powder (tbs)

salt and pepper

medium egg

Jalapeno Aioli (Spicy flavorful tartar sauce)

medium jalapeño pepper, seeded and cored

handful of cilantro

mayonaise (0.5 cup)

2-3 garlic cloves, cleaned, peeled and diced

lime juice (generous) from a medium lime

Plan of Attack

Preheat the oven to 370-390 Degrees

Season the fish with lime juice, salt and pepper on both sides

In a baggie, add the tortilla chips and cayenne pepper. Crush with your hand

Mix your e.g. in a medium bowl and coat the fish fillets with egg and then cover them, on both sides, with the tortilla chip mixture

Cook for 13-15 minutes or until fish flakes with your knife

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 For the Jalapeño aioli, place your mayonnaise base, diced jalapeños, diced garlic, chopped cilantro and lime juice. Mix throughly

For the Jalapeño aioli, place your mayonnaise base, diced jalapeños, diced garlic, chopped cilantro and lime juice. Mix throughly

 Serve fish with a side of the jalapeño aioli  *I would have made more aioli, if I knew how awesome it would be and how the fish would soak it up! Perfect compliment!

Serve fish with a side of the jalapeño aioli

*I would have made more aioli, if I knew how awesome it would be and how the fish would soak it up! Perfect compliment!

Matzo Ball Soup Mexicana

                                                                         Ingredients                                                                               Soup  medium roasted chicken  3 medium carrots  2 stalks of celery  medium leek  medium Spanish onion  salt  pepper  0.5 cup of cilantro and parsley  2-3 packets of Goya chicken seasoning  horseradish cheddar (for garnish)  ripe avocado (for serving)  Bay leaf  jalapeno pepper  3 garlic cloves, diced                                                                    For Matzo Balls  5 eggs  1.5 cup of matzo meal  cilantro  parsley  grated medium onion  salt and pepper  tsp of baking powder  tsp of baking soda  japan pepper, cleaned, deseeded, cored and diced

Ingredients

Soup

medium roasted chicken

3 medium carrots

2 stalks of celery

medium leek

medium Spanish onion

salt

pepper

0.5 cup of cilantro and parsley

2-3 packets of Goya chicken seasoning

horseradish cheddar (for garnish)

ripe avocado (for serving)

Bay leaf

jalapeno pepper

3 garlic cloves, diced

For Matzo Balls

5 eggs

1.5 cup of matzo meal

cilantro

parsley

grated medium onion

salt and pepper

tsp of baking powder

tsp of baking soda

japan pepper, cleaned, deseeded, cored and diced

 Submerge your roasted chicken in your big stockpot with about an inch of water on the surface above the bones. *Spoiler alert- the recipe I was working from called for 2 whole chickens, but this was not in my budget and there was not room in my freezer so I went with the combination of chicken boullion and chicken stock from the actual chicken. Cook until flavorful (roughly 2 hours)

Submerge your roasted chicken in your big stockpot with about an inch of water on the surface above the bones. *Spoiler alert- the recipe I was working from called for 2 whole chickens, but this was not in my budget and there was not room in my freezer so I went with the combination of chicken boullion and chicken stock from the actual chicken. Cook until flavorful (roughly 2 hours)

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 While the chicken cooks dice your herbs and your vegetables.  Cilantro and parsley (Above)  Carrot Coins (left

While the chicken cooks dice your herbs and your vegetables.

Cilantro and parsley (Above)

Carrot Coins (left

 Strain the chicken stock into another pot, being careful to keep all the liquid for the stock of your soup. Remove the chicken from the pot and when it is cool, clean the chicken into shredded bite sized pieces.  Set aside

Strain the chicken stock into another pot, being careful to keep all the liquid for the stock of your soup. Remove the chicken from the pot and when it is cool, clean the chicken into shredded bite sized pieces.

Set aside

 To keep your kitchen clean and make clean up easy, use your Rachel Ray garbage bowl and keep the peels together.  Sigh  if I wasn’t worried about bears this would be destined for the compost my heart hungers for!

To keep your kitchen clean and make clean up easy, use your Rachel Ray garbage bowl and keep the peels together. Sigh if I wasn’t worried about bears this would be destined for the compost my heart hungers for!

 Add the vegetables, chicken seasoning, and herbs into the soup. Cook until aromatic and integrated.  *I made the soup on Friday and the matzo balls on Saturday because I had to get Matzo flour imported into Beacon. In cooling the soup, it made the next part easier because the fat rose to the top of the soup and solidified.

Add the vegetables, chicken seasoning, and herbs into the soup. Cook until aromatic and integrated.

*I made the soup on Friday and the matzo balls on Saturday because I had to get Matzo flour imported into Beacon. In cooling the soup, it made the next part easier because the fat rose to the top of the soup and solidified.

 Skin the fat off the top of the soup and reserve. I had to reheat it to be able to add to the matzo mix and then added what was left after I added the appropriate amount of fat into the matzo mix (see below) back into the soup.

Skin the fat off the top of the soup and reserve. I had to reheat it to be able to add to the matzo mix and then added what was left after I added the appropriate amount of fat into the matzo mix (see below) back into the soup.

 Pictured above is what the soup looked like sans fan

Pictured above is what the soup looked like sans fan

 In your medium bowl, add diced jalapeño, herbs and onion. Mix thoroughly.

In your medium bowl, add diced jalapeño, herbs and onion. Mix thoroughly.

 Add the matzo meal, baking powder, baking soda, salt, and pepper pepper. Mix.

Add the matzo meal, baking powder, baking soda, salt, and pepper pepper. Mix.

 Add 3 eggs and the yolks from two of the eggs into the herb mixture. Add the heated liquid chicken fat to the mixture. Whisk until integrated.

Add 3 eggs and the yolks from two of the eggs into the herb mixture. Add the heated liquid chicken fat to the mixture. Whisk until integrated.

 Whip the egg whites until stiff peaks are formed. Combine the wet ingredients, the matzo meal mixture and then fold in the whipped egg whites. Cover the bowl of dough and refrigerate for 25-30 minutes. Make sure to cover tightly the dough with plastic wrap, while chilling in the future.

Whip the egg whites until stiff peaks are formed. Combine the wet ingredients, the matzo meal mixture and then fold in the whipped egg whites. Cover the bowl of dough and refrigerate for 25-30 minutes. Make sure to cover tightly the dough with plastic wrap, while chilling in the future.

 Wet your hands and cover your baking sheet in plastic wrap. Using wet hands, form matzo balls from about a tsp to tbs sized matzo balls.

Wet your hands and cover your baking sheet in plastic wrap. Using wet hands, form matzo balls from about a tsp to tbs sized matzo balls.

 Heat the soup and drop the balls into the soup (yup, you’ve been looking forward to when your culinary balls dropped, you in charge home chef you, and this is your moment…Your balls, your spicy matzo balls have dropped). Cook for 50-60 minutes, and you cannot believe how good these are the second day.  Serve in bowls, with slices of avocado, a lime wedge, cilantro, and feel prepared to dance the hora to sals music..or something of the ilk…  *I serve mine to myself with shredded horseradish cheddar and some salsa, but you could also add cotijo if you had or some crema on top for some decadence!

Heat the soup and drop the balls into the soup (yup, you’ve been looking forward to when your culinary balls dropped, you in charge home chef you, and this is your moment…Your balls, your spicy matzo balls have dropped). Cook for 50-60 minutes, and you cannot believe how good these are the second day.

Serve in bowls, with slices of avocado, a lime wedge, cilantro, and feel prepared to dance the hora to sals music..or something of the ilk…

*I serve mine to myself with shredded horseradish cheddar and some salsa, but you could also add cotijo if you had or some crema on top for some decadence!

Spicy and savory sweet potato fries

                                                                    Ingredients  medium sweet potato per guest  cumin (tsp)  cayenne  salt   pepper  olive oil                                                                       Plan of Attack  Preheat the oven to 370-390 (depending on your oven's temperature settings)  Clean, scrub and thinly slice each sweet potato (I don't have a mandolin, but a mandolin would be helpful with this)  Toss the fries with olive oil to coat and flavor with cumin, cayenne, salt and pepper. Evenly spread on a sheet pan and put in the oven until the edges are crispy.  *If you are not scared of the skunk in your garden, go get the rosemary and dice the rosemary sprig from your garden and sprinkle generously diced rosemary over your fries. I am scared of the skunk who visits my garden because he's an asshole, so I went without *Sigh* What more can he take from me?

                                                                   Ingredients

medium sweet potato per guest

cumin (tsp)

cayenne

salt 

pepper

olive oil

                                                                     Plan of Attack

Preheat the oven to 370-390 (depending on your oven's temperature settings)

Clean, scrub and thinly slice each sweet potato (I don't have a mandolin, but a mandolin would be helpful with this)

Toss the fries with olive oil to coat and flavor with cumin, cayenne, salt and pepper. Evenly spread on a sheet pan and put in the oven until the edges are crispy.

*If you are not scared of the skunk in your garden, go get the rosemary and dice the rosemary sprig from your garden and sprinkle generously diced rosemary over your fries. I am scared of the skunk who visits my garden because he's an asshole, so I went without *Sigh* What more can he take from me?

Salmon and Broccoli Pasta

 Ingredients  salmon fillet  sm-medium tomato  2-3 garlic cloves  head of broccoli  2 tbs of butter or margarine  2 cups of penne pasta  salt and pepper (to taste)                                                                  Plan of Attack  Preheat the oven to 350 degrees  season the salmon with salt, pepper and garlic. Coat the salmon with olive oil and then place on the pan. Place the salmon in the oven and cook until thoroughly cooked.   Add the butter to your medium skillet and clean and dice the garlic cloves. Cook until aromatic and then ad the tomato, diced in sm pieces.   Cut the broccoli into bite sized pieces and then add into the skillet. Cook until broccoli is done, adding olive oil and/or butter as needed.  As the broccoli cooks, bring water to boil in your saucepan and when boiling, add the pasta. Cook until al dente.  Add the drained pasta to the mediums skillet and mix to coat pasta. Flake the salmon and add the fish to the medium skillet. Serve hot and smiling.

Ingredients

salmon fillet

sm-medium tomato

2-3 garlic cloves

head of broccoli

2 tbs of butter or margarine

2 cups of penne pasta

salt and pepper (to taste)

                                                                Plan of Attack

Preheat the oven to 350 degrees

season the salmon with salt, pepper and garlic. Coat the salmon with olive oil and then place on the pan. Place the salmon in the oven and cook until thoroughly cooked. 

Add the butter to your medium skillet and clean and dice the garlic cloves. Cook until aromatic and then ad the tomato, diced in sm pieces. 

Cut the broccoli into bite sized pieces and then add into the skillet. Cook until broccoli is done, adding olive oil and/or butter as needed.

As the broccoli cooks, bring water to boil in your saucepan and when boiling, add the pasta. Cook until al dente.

Add the drained pasta to the mediums skillet and mix to coat pasta. Flake the salmon and add the fish to the medium skillet. Serve hot and smiling.

Cactus Cookies (or whatever shape ya desire)

Decorating is fun with children...and grownups, especially the grownups who love frosting!

 Ingredients  1 Cup unsalted butter ( I used margarine, but salted or unsalted butter would work)  1 Cup granulated white sugar  1 teaspoon vanilla extract  1 egg  2 teaspoons baking powder  1/2 teaspoon salt  3 cups all purpose flour  Plan of Attack  Mix butter and sugar until integrated. In another bowl, mix flour, salt and baking powder  Add egg to the butter and sugar mixture.  Mix the two bowls adding a little bit at a time, and then mix thoroughly.  Don't refrigerate and using your floured rolling pin, roll to cookie width and cut your shapes.  Place shapes in parchment lined baking sheet and cook for 9-11 minutes (making 5-6 medium shapes per sheet).  Cool, frost and decorate. Serve wearing something not covered in flour, unless you're goin' for effect!

Ingredients

1 Cup unsalted butter ( I used margarine, but salted or unsalted butter would work)

1 Cup granulated white sugar

1 teaspoon vanilla extract

1 egg

2 teaspoons baking powder

1/2 teaspoon salt

3 cups all purpose flour

Plan of Attack

Mix butter and sugar until integrated. In another bowl, mix flour, salt and baking powder

Add egg to the butter and sugar mixture.

Mix the two bowls adding a little bit at a time, and then mix thoroughly.

Don't refrigerate and using your floured rolling pin, roll to cookie width and cut your shapes.

Place shapes in parchment lined baking sheet and cook for 9-11 minutes (making 5-6 medium shapes per sheet).

Cool, frost and decorate. Serve wearing something not covered in flour, unless you're goin' for effect!

 Best recipe for creating cookies to be decorated with children, though for taste, I would say we should add a little cream of tartar!  My Comments- I found this recipe and it worked with my time crunch. I melted the butter in the microwave for about 15 seconds, and then mix everything in. I was making to bring to the beach with my nieces so we had an activity to fill the time between ice cream and sand castles...It worked! I would say harder cookies might be easier to transport )I grieve for the arms of my cactuses who didn't make it through the 3 trains and a taxi ride in my beach bag), but they're tasty and the perfect vehicle for frosting and edible ephemera...  I got this recipe from http://www.inkatrinaskitchen.com/best-sugar-cookie-recipe-ever/..but I edited it to allow for my time frame and no almond extract!

Best recipe for creating cookies to be decorated with children, though for taste, I would say we should add a little cream of tartar!

My Comments- I found this recipe and it worked with my time crunch. I melted the butter in the microwave for about 15 seconds, and then mix everything in. I was making to bring to the beach with my nieces so we had an activity to fill the time between ice cream and sand castles...It worked! I would say harder cookies might be easier to transport )I grieve for the arms of my cactuses who didn't make it through the 3 trains and a taxi ride in my beach bag), but they're tasty and the perfect vehicle for frosting and edible ephemera...

I got this recipe from http://www.inkatrinaskitchen.com/best-sugar-cookie-recipe-ever/..but I edited it to allow for my time frame and no almond extract!

Beef Empanadas

I made these because  I LOVE EMPANADAS and would not turn my back on my love of empanadas for no reason, especially because of the threats of people who have terrible taste in underwear and apparently know so little about Chinese history they think opium is an aperitif.

 

 

                                                   Ingredients  lb of ground beef (I used 90% lean)  bell peppers (used a variety of red, yellow and orange mini peppers, because it is what I had in my house)  medium Spanish onion  tbls of cumin  tbls of paprika  2 tsp of ground red pepper  salt and pepper  2-3 tbls of olive oil  sheet of puff pastry dough  cup of chicken stock )I used Goya chicken bouillon)  * Supplies: Parchment Paper, sheet pan (medium), empanada press or form to trace shapes, mixing bowl, slotted spoon or good ladle                                                     Plan of Attack

                                                  Ingredients

lb of ground beef (I used 90% lean)

bell peppers (used a variety of red, yellow and orange mini peppers, because it is what I had in my house)

medium Spanish onion

tbls of cumin

tbls of paprika

2 tsp of ground red pepper

salt and pepper

2-3 tbls of olive oil

sheet of puff pastry dough

cup of chicken stock )I used Goya chicken bouillon)

* Supplies: Parchment Paper, sheet pan (medium), empanada press or form to trace shapes, mixing bowl, slotted spoon or good ladle

                                                   Plan of Attack

 Cook your ground beef- 5- 9  minutes in your medium stockpot -  I cooked mine for a little under 6. Cook it until it is a little under done but not over down, using your spoon to breakdown the clumps  Move your beef, using your slotted spoon or ladle, being careful to let the juices drain back into the stockpot.  Remove 

Cook your ground beef- 5- 9  minutes in your medium stockpot -  I cooked mine for a little under 6. Cook it until it is a little under done but not over down, using your spoon to breakdown the clumps

Move your beef, using your slotted spoon or ladle, being careful to let the juices drain back into the stockpot.

Remove 

 Rinse your peppers under your Brooklyn flaucet. yeah, flaunt your pronunciation of flaucet. 

Rinse your peppers under your Brooklyn flaucet. yeah, flaunt your pronunciation of flaucet. 

 Dice and core your peppers into sm pieces. Clean and skin your onion, and then dice into sm pieces which will cook quickly

Dice and core your peppers into sm pieces. Clean and skin your onion, and then dice into sm pieces which will cook quickly

 Add olive oil to the stockpot from the beef and then add the onions and peppers. Season your aromatic vegetables with salt and pepper and cook 5-6 minutes.   When aromatic, add the beef, spices, chicken stock

Add olive oil to the stockpot from the beef and then add the onions and peppers. Season your aromatic vegetables with salt and pepper and cook 5-6 minutes. 

When aromatic, add the beef, spices, chicken stock

 cover your sheet pan in parchment paper

cover your sheet pan in parchment paper

 Preheat the oven to 370 degrees. Open your pastry sheet and cut out your empanada shapes. Your pastry dough should have been defrosting for apx 40 minutes. spoon your tsp of fill-ins to the left side of every empanada shape

Preheat the oven to 370 degrees. Open your pastry sheet and cut out your empanada shapes. Your pastry dough should have been defrosting for apx 40 minutes. spoon your tsp of fill-ins to the left side of every empanada shape

 Fold over your empanada shapes and seal with your fork as you would with ravioli. Put them in the oven for 9 minutes with the sheet pan in and then take your pan out and put the opposite side in, and cook for 5-6 more minutes.

Fold over your empanada shapes and seal with your fork as you would with ravioli. Put them in the oven for 9 minutes with the sheet pan in and then take your pan out and put the opposite side in, and cook for 5-6 more minutes.

Watermelon salad

 Ingredients  2 cups of watermelon  0.65 cup of balsamic vinegar  2-3 green onions (scallions)  sm bunch of cilantro  0.5 cup of gorgonzola cheese                                                                 Plan of Attack  Pour your vinegar in your medium saucepan and turn on medium low for 13-15 minutes, resulting in a very concentrated liquid. Put aside to cool.  Add the watermelon, diced scallions, roughly chopped cilantro and gorgonzola into your medium mixing bowl.   Pour the cold balsamic reduction (because this what ya just made fancy pants- balsamic reduction!) over the salad. Mix throughly so the salad is covered with the balsamic reduction and the herbs are distributed throughout.

Ingredients

2 cups of watermelon

0.65 cup of balsamic vinegar

2-3 green onions (scallions)

sm bunch of cilantro

0.5 cup of gorgonzola cheese

                                                               Plan of Attack

Pour your vinegar in your medium saucepan and turn on medium low for 13-15 minutes, resulting in a very concentrated liquid. Put aside to cool.

Add the watermelon, diced scallions, roughly chopped cilantro and gorgonzola into your medium mixing bowl. 

Pour the cold balsamic reduction (because this what ya just made fancy pants- balsamic reduction!) over the salad. Mix throughly so the salad is covered with the balsamic reduction and the herbs are distributed throughout.

Thai Basil Chicken with snow peas

 Ingredients  Chicken breast - clean and sliced into bit sized pieces  2-3 cloves of garlic  3 tbls of onion  cup of Thai basil (I got mine from my garden)  2 stop of olive oil  0.5 cup of snow peas  tsp of sweet Thai chili sauce   salt   ground pepper                                                      Plan of attack  Add the olive oil to your medium skillet and when hot, add your garlic and onions.  When aromatic, add the chicken (which has been seasoned with salt and pepper) and sweet Thai chili sauce. Cook until chicken is done medium well and add, your snow peas. Lightly the salt the snow peas, then allow to cook.  Add your Thai Basil, and cook until aromatic. Serve hot and with/wothout your favored grain or starch. 

Ingredients

Chicken breast - clean and sliced into bit sized pieces

2-3 cloves of garlic

3 tbls of onion

cup of Thai basil (I got mine from my garden)

2 stop of olive oil

0.5 cup of snow peas

tsp of sweet Thai chili sauce 

salt 

ground pepper

 

                                                 Plan of attack

Add the olive oil to your medium skillet and when hot, add your garlic and onions.

When aromatic, add the chicken (which has been seasoned with salt and pepper) and sweet Thai chili sauce. Cook until chicken is done medium well and add, your snow peas. Lightly the salt the snow peas, then allow to cook.

Add your Thai Basil, and cook until aromatic. Serve hot and with/wothout your favored grain or starch. 

Let us sing

I heard today, sadly, Aretha Franklin passed. I learned, despite the fact she travelled the world and at inaugurations, she lived in the place she called home, the very maligned city of Detroit.

We all have places we call home, the places, despite their reputation and despite the people who try and convince us otherwise, are home, in our heart, for as much time as we wish to breathe. 

I have had many homes, many places where I feel like I can crawl inside the zip code and have places let me sleep and put my wet shoes under the radiator, stuffed with newspaper, so I'll have something to wear the next morning. I had owned places others wouldn't and I have been called theirs by places who had many reasons, the media told them, they shouldn't.

I talked with this lady I work with who went to the border recently, wthother grandmas, and advocated for, played with and read to, the children who have been taken from their parents and are being detained at the border. She is very humble and unassuming her way of moving in the world, and she plays Tibetan singing bowls every other Friday as a studio I work, at a price, which is accessible to everybody.

She told me she was greeted in Texas by a speaker who had known Dr. King and who had spoken at his rallies. He said this immigration crisis, in how it is being handled by the general public, by citizens of every race, color and creed, is so reminiscent of what happened during the tumultuous times of the civil rights movement he has been brought to tears.

My friend, because she is my friend even though she has seen at least 30 years more than me, was housed in the homes of people who were invested in her being there and people who did not know  her but loved her because of her caring about the humanitarian crisis which has landed on their doorstep. She said she was welcomed, fed and thanked, through every step of her journey. her name is Michelle Clifton, and she lives on the same road in my tiny town as two of my brothers and their children, as well as people I consider my bonus parents. She is my my family as I considered them my family.

Aretha Franklin famously sang of respect, and today, as we mourn her passing and as Motown says good bye to its queen let us embrace her message and her song. Let us sing, of respect, of brotherhood, of faith, in how we see it. Let us sing, as we sing with our actions and our hearts, about the special things we all share and about fairness, protection and equality are not limited to the people the world says are deserving of them, because they're willing or can pay, for the privilege. 

Candied Lemon Peel

Candied Lemon Peel

 Serving Suggesting: As garnish for a lemon ricotta cheesecake  Ingredients  Medium Lemon  cup of sugar  9 cups of water  Plan of Attack

Serving Suggesting: As garnish for a lemon ricotta cheesecake

Ingredients

Medium Lemon

cup of sugar

9 cups of water

Plan of Attack

 Using your vegetable peel, peel the lemon. *They sell specialty tools for peel peel for garnish, but I used my traditional vegetable peeler

Using your vegetable peel, peel the lemon. *They sell specialty tools for peel peel for garnish, but I used my traditional vegetable peeler

 Add two cups of water to your medium saucepan, bring it to a boil with the peels inside. When it has boiled for 2 minutes, drain the saucepan.  Add 2 more cups of water to the saucepan, and boil the water, with the peels in it, until it has boiled quickly for 2 minutes. Carefully drain your saucepan.  Add 2 more cups of water to the saucepan and boil the water, with the peels in it, until it has boiled quickly for 2 minutes. Carefully drain your saucepan.   Take the peels from the pot and put on a paper towel.  Add 2-3 cups of water to the saucepan and your cup of sugar. Boil the water on medium heat until the sugar dissolves, being careful to sit constantly. When the sugar has dissolved, add the peels into the saucepan. As the water cooks off, simple syrup will be created. Cook the peels for 5-15 minutes in the saucepan, and keep checking.stirring the pot while it is on heat.  Remove the peels, carefully, and then when cool, toss them in granulated sugar. Refrigerate and then use however works.  *I added a sprig of Rosemary into my simple syrup and din't cook all the way down to make actual simple syrup but I was in a time crunch. 

Add two cups of water to your medium saucepan, bring it to a boil with the peels inside. When it has boiled for 2 minutes, drain the saucepan.

Add 2 more cups of water to the saucepan, and boil the water, with the peels in it, until it has boiled quickly for 2 minutes. Carefully drain your saucepan.

Add 2 more cups of water to the saucepan and boil the water, with the peels in it, until it has boiled quickly for 2 minutes. Carefully drain your saucepan. 

Take the peels from the pot and put on a paper towel.

Add 2-3 cups of water to the saucepan and your cup of sugar. Boil the water on medium heat until the sugar dissolves, being careful to sit constantly. When the sugar has dissolved, add the peels into the saucepan. As the water cooks off, simple syrup will be created. Cook the peels for 5-15 minutes in the saucepan, and keep checking.stirring the pot while it is on heat.

Remove the peels, carefully, and then when cool, toss them in granulated sugar. Refrigerate and then use however works.

*I added a sprig of Rosemary into my simple syrup and din't cook all the way down to make actual simple syrup but I was in a time crunch. 

Shrimp and Mexicali lentil tacos

                                                                    Plan of Attack  Ingredients  Corn tortillas (sm)                                                                      Shrimp  2 cups of medium shrimp rinsed, cleaned and deveined  sprig of rosemary  medium shallot or tbls of diced red onion  3 diced garlic cloves  medium Roma tomato  2 tbls of diced cilantro  2 tbls of butter                                                                   Lentils  0.65 cup of red lentils  5 cups of water  2 tbls of diced red onion  3- cloves of garlic (depending on size)  2 tbls of prepared salsa  tsp of tumeric  2 tbls of cumin  2 tsp of sugar  3 tsp of salt (optional)  packet of Goya seasoning con Cilantro and tomate  2 tsp of ground pepper  sprinkle of ground red pepper                                                                   Garnish  2 tbs of cilantro (fine diced)  2-3 tbs of red onion  prepared salsa of your choosing (optional)  shredded horseradish cheddar or cotijo cheese      

                                                                   Plan of Attack

Ingredients

Corn tortillas (sm)

                                                                    Shrimp

2 cups of medium shrimp rinsed, cleaned and deveined

sprig of rosemary

medium shallot or tbls of diced red onion

3 diced garlic cloves

medium Roma tomato

2 tbls of diced cilantro

2 tbls of butter

                                                                 Lentils

0.65 cup of red lentils

5 cups of water

2 tbls of diced red onion

3- cloves of garlic (depending on size)

2 tbls of prepared salsa

tsp of tumeric

2 tbls of cumin

2 tsp of sugar

3 tsp of salt (optional)

packet of Goya seasoning con Cilantro and tomate

2 tsp of ground pepper

sprinkle of ground red pepper

                                                                 Garnish

2 tbs of cilantro (fine diced)

2-3 tbs of red onion

prepared salsa of your choosing (optional)

shredded horseradish cheddar or cotijo cheese

 

 

 Pour 2 tsp of olive oil into your medium skillet and when hot add onions and garlic. Cook the onion and garlic until aromatic and then add the lentils, water, salsa, and spices to the skillet. Cook for 25-30 minutes on medium heat and until the lentils have some give. I overcooked mine, but honestly, I like how they taste.

Pour 2 tsp of olive oil into your medium skillet and when hot add onions and garlic. Cook the onion and garlic until aromatic and then add the lentils, water, salsa, and spices to the skillet. Cook for 25-30 minutes on medium heat and until the lentils have some give. I overcooked mine, but honestly, I like how they taste.

 Add the butter, garlic, tomato and onion into the medium frying pan. Take the leaves off the Rosemary, crush between your fingers and then toss the shrimp with salt, pepper, and rosemary. When aromatic, add the shrimp to the frying pan and cook until they're cooked through.  Place the hot lentils on the tortilla, cover with shrimp mixture, sprinkle with onion, cilantro, salsa and shredded cheese and serve! Enjoy

Add the butter, garlic, tomato and onion into the medium frying pan. Take the leaves off the Rosemary, crush between your fingers and then toss the shrimp with salt, pepper, and rosemary. When aromatic, add the shrimp to the frying pan and cook until they're cooked through.

Place the hot lentils on the tortilla, cover with shrimp mixture, sprinkle with onion, cilantro, salsa and shredded cheese and serve! Enjoy

 Serving suggestion: Without tortillas over a bed of Carolina brown rice  My comments: At times. I can be a little carb adverse, so I cooked some rice to serve if tortillas were not what I was craving. This mixture works in a tortilla and also works in the very trendy grain bowls...Sumptuous! As with everything lentils, they're the best the day after!

Serving suggestion: Without tortillas over a bed of Carolina brown rice

My comments: At times. I can be a little carb adverse, so I cooked some rice to serve if tortillas were not what I was craving. This mixture works in a tortilla and also works in the very trendy grain bowls...Sumptuous! As with everything lentils, they're the best the day after!

shrimpers*, tomatoes, basil, and rosemary over homemade fettuccine

                                                                         Ingredients  Pasta  Cup of flour  2 medium eggs  sprinkling of salt  Sauce  11-13 shrimp ( 9 jumbo shrimp)  2-3 medium tomatoes ( I added 2 beefsteak from my garden, harvested today)  5-6 cloves of garlic  2 tbs of butter  tsp of olive oil  sizable sprig of rosemary (also harvested from my garden)  0.5 up of basil leaves                                                                Plan of Attack  Make the dough for the pasta (instructions for making past dough listed in earlier recipes). Let the pasta rest for at least an hour in a ball covered in flour, wrapped in Saran Wrap, 

                                                                        Ingredients

Pasta

Cup of flour

2 medium eggs

sprinkling of salt

Sauce

11-13 shrimp ( 9 jumbo shrimp)

2-3 medium tomatoes ( I added 2 beefsteak from my garden, harvested today)

5-6 cloves of garlic

2 tbs of butter

tsp of olive oil

sizable sprig of rosemary (also harvested from my garden)

0.5 up of basil leaves

                                                              Plan of Attack

Make the dough for the pasta (instructions for making past dough listed in earlier recipes). Let the pasta rest for at least an hour in a ball covered in flour, wrapped in Saran Wrap, 

 Run the dough through the manual pasta maker to make pasta sheets with the following settings - 3 times on 6, 3 times on 5, 5 times on 3. Then run the dough through the pasta maker on the fettuccine setting, in 2 sections.

Run the dough through the manual pasta maker to make pasta sheets with the following settings - 3 times on 6, 3 times on 5, 5 times on 3. Then run the dough through the pasta maker on the fettuccine setting, in 2 sections.

 Drape the pasta over your pasta rack..or your biggest stockpot if you're like this lady and don't have a pasta rack

Drape the pasta over your pasta rack..or your biggest stockpot if you're like this lady and don't have a pasta rack

 Defrost (if necessary), clean and detail/devein the shrimp. Rinse under cold water. Draping a paper towel over the bowl to catch the excess water, helps keep the shrimp crisp.

Defrost (if necessary), clean and detail/devein the shrimp. Rinse under cold water. Draping a paper towel over the bowl to catch the excess water, helps keep the shrimp crisp.

 Chop the basil and garlic. Remove the leaves from the rosemary and chop. Add olive oil to your medium skillet.

Chop the basil and garlic. Remove the leaves from the rosemary and chop. Add olive oil to your medium skillet.

 Add the garlic on medium low heat and cook until aromatic.

Add the garlic on medium low heat and cook until aromatic.

 Add the butter, diced tomatoes, basil and rosemary to the medium frying pan. Cook until the the shrimp are cooked through and the ingredients have integrated into their own sauce. While the sauce is cooking, bring water in your stockpot to healthy boil and when it is boiling, add the pasta which has been setting. Cook until the pasta floats to the top.

Add the butter, diced tomatoes, basil and rosemary to the medium frying pan. Cook until the the shrimp are cooked through and the ingredients have integrated into their own sauce. While the sauce is cooking, bring water in your stockpot to healthy boil and when it is boiling, add the pasta which has been setting. Cook until the pasta floats to the top.

 Add the cooked fettuccine into the frying pan, and stir the contents until the pasta is coated.  Serve Hot and with your "I just made home made fettuine and I didn't break a sweat" face..

Add the cooked fettuccine into the frying pan, and stir the contents until the pasta is coated.

Serve Hot and with your "I just made home made fettuine and I didn't break a sweat" face..

 Serving suggesting: white wine, pasta and cooked carrots  My comments: I save my shrimp for special nights, because they're kinda pricey with my budget. It is so funny to hear people around me say "well I cook shrimp on my budget" and to see people claiming themselves to be frugal chefs online cook meals which cost $6.99 a meal per person, when I know I know I have had many days in the past eight years where I had 5 dollars a day to feed myself for all my meals...But this aside, on to the shrimp! I cook with salted butter always, but if people use unsalted but, taste and flavor according to your tastes...  I am impressed with myself, because I made this recipe from a combination of recipes and I taught myself to make my fettuccine. I added some sugar, as an improv, to offset the saltiness, and honestly I almost always add sugar unless the tomatoes are not super ripe and super sweet.  I wish it was something I shared, but I enjoyed it anyway....

Serving suggesting: white wine, pasta and cooked carrots

My comments: I save my shrimp for special nights, because they're kinda pricey with my budget. It is so funny to hear people around me say "well I cook shrimp on my budget" and to see people claiming themselves to be frugal chefs online cook meals which cost $6.99 a meal per person, when I know I know I have had many days in the past eight years where I had 5 dollars a day to feed myself for all my meals...But this aside, on to the shrimp! I cook with salted butter always, but if people use unsalted but, taste and flavor according to your tastes...

I am impressed with myself, because I made this recipe from a combination of recipes and I taught myself to make my fettuccine. I added some sugar, as an improv, to offset the saltiness, and honestly I almost always add sugar unless the tomatoes are not super ripe and super sweet.  I wish it was something I shared, but I enjoyed it anyway....