You are currently browsing the tag archive for the ‘cooking’ tag.

Chicken with Capsicum

recipe courtesy of Sassy Asian Party (free eCookbook by Tes of Tes at Home)


300 gm (10.6 oz) boneless chicken, sliced
1 large capsicum (bell pepper), sliced into medium pieces
4 cloves garlic, minced
1/2 onion, sliced
2 tsp soy sauce
1 tbsp oyster sauce
1/4 tsp sugar
1 tbsp oil


Heat oil in a large pan or wok over medium-high heat.

Add garlic and sauté until golden brown.

Add chicken and stir for several minutes.

Add soy sauce, oyster sauce and sugar.

Add ½ cup of water and cook for several minutes until the chicken is well done.

Add onion and capsicum and cook until the capsicum is lightly crunchy (about 1 minute).

Check the seasoning and serve hot!

Yield: 4 servings

Fuel for tree trimming this weekend!


recipe courtesy of


3 Tbsp oil of your choice (ex. olive, coconut, peanut, grapeseed)

1/3 cup of organic popcorn kernels

1 3-quart covered saucepan

Butter to taste


Heat the oil in a 3-quart saucepan on medium high heat. Add salt.

Put 3 or 4 popcorn kernels into the oil and cover the pan.

When the kernels pop, add the remainder of the popcorn kernels in an even layer. Cover and remove from heat for 30 seconds.  This method heats the oil to the correct temperature and by waiting 30 seconds, brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat.  Once the popping starts, move the pan back and forth over the burner keeping the lid slightly ajar to release the steam. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

Yield: 2 quarts

for Buttered Popcorn

Melt the butter in the now empty, but hot pan.

for Seasoned Popcorn

Sprinkle with parmesan cheese, nutritional yeast, tabasco sauce, curry powder, ground cumin . . . it’s your choice!

for Caramel Popcorn

recipe courtesy of


1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

5 quarts popped popcorn


Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.

In a medium saucepan over medium heat, melt butter. Stir in the brown sugar, corn syrup and salt. Bring it to a boil, stirring constantly and then boil without stirring for 4 minutes. Remove from heat and stir in the baking soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

Eat it this way

or bake it.

Place the mixture in two large shallow baking dishes and bake in the preheated oven for 1 hour. Stir every 15 minutes.

Remove from oven and allow it to cool before breaking it into pieces.

Hot Mulled Cider

recipe courtesy of Cooking for Engineers


1 quart filtered apple cider or juice

1 cinnamon stick (+ extra for garnish)

20 whole black peppercorns

3 whole cloves

1-2 tablespoons brown sugar

zest of 1/2 small lemon


In a saucepan large enough to contain all of the apple juice, toast the cinnamon, peppercorns, and cloves over medium heat for 1-2 minutes. Toss to prevent scorching.

Add the apple juice and bring to a simmer. Once the juice is warm enough, stir in the brown sugar so that it fully dissolves.

Stir in the lemon zest and maintain a constant simmer for 30 minutes.

Pour the mixture through a strainer, cheesecloth, or coffee filter to remove any spice particles.

Garnish with a cinnamon stick or a lemon slice.

Serve hot!

Yield: 4 cups

Fresh Cranberry Compote

recipe courtesy of


1/2 pound fresh cranberries

1 tablespoon grated orange zest

1 teaspoon grated lemon zest

1/4 cup fresh orange juice

3 tablespoons fresh lemon juice

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

2 cups water

3 tablespoons cornstarch


Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.

Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.

Remove from the heat and cool completely.

Yield: 2 cups

Thanksgiving thought for today

The more we express our gratitude to God for our blessings, the more he will bring to our mind other blessings. The more we are aware of to be grateful for, the happier we become. – Ezra Taft Benson

As the lady of the house, you are in charge of your family’s diet. From forming healthy dietary habits that your children will hopefully follow for life to ensuring a healthy and vital old age for yourself and your husband, this is your realm.

And when you do a good job, not only is your family healthy and look and feel great, but you absolutely shine!

10 extremely healthy foods with very easy recipes adapted from

  1. Beetsbest from July through October Grated Raw Beet Salad
  2. Cabbagepeak season from late fall through winter Jamaican Steamed Cabbage
  3. Swiss Chardbest from June through August Sautéed Swiss Chard
  4. Cinnamonreadily available year round Apple Chips
  5. Pomegranatein season from September through February. (how to seed a pomegranate) Pear and Pomegranate Salad
  6. Prunesbest from May through October Sweet Potato Gratin with Prunes
  7. Pumpkin Seedspumpkins are in season from September through March Spiced Pumpkin Seeds
  8. Turmericreadily available year round Spicy Potatoes and Scrambled Eggs
  9. Blueberriespeak season is summer Lemon Blueberry Cobbler
  10. Pumpkinin season from September through March Gingersnap Crumble Pumpkin Parfait

Caramelized Sweet Potato, Garlic, and Rosemary Macaroni and Cheese

Recipe courtesy of Angie Phillips


10 cloves garlic

1 large sweet potato, peeled and cut into 1/4-inch-thick slices on the diagonal

2 tablespoon extra-virgin olive oil

8 ounces cavatappi pasta (or whichever variety you prefer)

4 tablespoons unsalted butter

4 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 cups half-and-half

2 cups blended, shredded Mozzarella, Parmesan & Smoked Provolone cheese

3/4 cups Asiago cheese, shredded

1 1/2 tablespoons fresh rosemary leaves, finely chopped (or if using dried herbs, remember 1 tablespoon fresh rosemary = 1 teaspoon dried)

2 cloves garlic, finely minced

1/4 cup fresh breadcrumbs from rustic Italian bread


Preheat oven to 350 degrees F. Spray a 2-quart baking dish with non-stick cooking spray.

Bring a large pot of water to a boil. Add garlic and cook 2 minutes; remove cloves and place in ice water. When cloves have cooled, use a garlic press to press blanched cloves; set aside.

Bring water back to a boil and add sweet potato slices and cook 5 minutes or until tender; drain. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add sweet potatoes and cook, flipping occasionally, until they develop a caramelized crust (about 5 minutes). Dice sweet potatoes. Set aside.

Meanwhile, bring another large saucepan of water to a boil. Add pasta and cook until al dente. Drain.

In a large pot over low heat, melt butter. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase heat to medium, add in salt and pepper, and, with a wire whisk, gradually add half-and-half. Bring to a boil while continuously stirring. Reduce heat, and then simmer 1 minute. Stir 1 3/4 cup of the blended cheese and 1/2 cup of the Asiago cheese until melted and smooth. Add blanched pressed garlic, diced sweet potatoes, rosemary, minced garlic, and cooked pasta. Stir to combine. Pour into greased casserole dish.

To make topping, combine remaining tablespoon olive oil, breadcrumbs, and the remaining blended and Asiago cheese in a small mixing bowl. Stir until well combined. Sprinkle on top of pasta.

Bake 25 to 30 minutes, or until cheese is bubbly and topping golden brown. Serve.

Yield: 8 servings

Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting

Recipe courtesy of


1 cup coarsely chopped pecans

2 cups sugar

1 cup butter, softened

4 large eggs

1 (16-oz.) can mashed sweet potatoes

2/3 cup orange juice

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

Garnish: coarsely chopped pecans


1/2 cup butter, softened

1 (8-oz.) package cream cheese, softened

1 (16-oz.) package powdered sugar

1 teaspoon vanilla extract


Place pecans in a single layer in a shallow pan.

Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.

Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.

Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

Beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.

Yield:  3 cups of frosting and 2 dozen cupcakes

Spaghetti squash is also currently in season. Fresh, different, and oh so tasty!

Spaghetti Squash I

Recipe courtesy of


1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil


Cook the squash (there are a variety of ways)

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, olives, and basil. Serve warm.

Yield: 6 servings

Incorporate more local, seasonal foods into your culinary repertoire.

Why? Because seasonal food is fresher so it tends to be better tasting and more nutritious. You also avoid paying the premium placed on items which are shipped in from a distance while helping to support your local economy.

For me, eggplant and tomatoes are in season!

Grilled Eggplant & Tomato Stacks

Recipe courtesy of


2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick

1/2 teaspoon coarse salt, divided

6 teaspoons prepared pesto

2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick

4 ounces fresh mozzarella, cut into 6 thin slices

6 fresh basil leaves

1 tablespoon balsamic vinegar

1/4 teaspoon freshly ground pepper


Preheat grill to medium-high or place a grill pan over medium-high heat until hot.

Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes.Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.

Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.

Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

Yield: 6 servings

The Ultimate Cinnamon Roll with Vanilla Frosting

Recipe courtesy of


1-1/2 packages (about 3-1/4 teaspoons) dry yeast

1/4 cup warm water

1/2 cup shortening

1/3 cup sugar

1-1/2 teaspoon salt

1 cup milk

1 egg

4 to 5 cups sifted flour

melted butter

brown sugar


raisins (optional)

Vanilla Frosting

2 cups powdered sugar

1 tablespoon butter, melted

1 teaspoon vanilla

2 to 4 tablespoons milk or cream


Add the warm water to the yeast and soak 10 minutes.

Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour, adding one at a time and beating after each addition.

Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer generously with brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on the raisins. Roll up jelly roll fashion.

Using scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and the other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously . . . about another hour.

Bake at 350 degrees for about 15 – 20 minutes. If rolls get too brown, cover with a piece of tin foil until the end of baking. Do not over bake the rolls.

Remove immediately from the pan by inverting onto a plate and then tip over onto another plate to right the rolls.

For the Frosting:

In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able-to-stir consistency.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.