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Welcome to! This site is set up to use tags, categories, or search to find the recipes that interest you. But beware – all easy recipes do not necessarily get tagged “easy” so simply clicking on that in the tag cloud won’t pull them all up. You may need to do some extra exploring. I hope that navigation is simple for you. Please add any comments you have.

Thanks and be healthy!

1 Comment December 3, 2009

Balsamic Blueberries Grilled Cheese Sandwich

I got this recipe from Amanda k. by the Bay I tried it right away despite the fact that I didn’t have any brown sugar. I increased the amount of blueberries because I ended up with mostly syrup and not enough pulp for the sandwiches.

Fresh Ingredients
4 slices of sourdough bread
White cheese, Havarti, Mozzarella, Monterey, Goat cheese, Swiss, or Sharp White Cheddar
Fresh spinach or arugala
1-1/2 cups fresh or frozen blueberries

Pantry Fare
2 tbs balsamic vinegar
2 tbs. brown sugar

1. In a small saucepan, combine blueberries, sugar and vinegar. Turn on medium heat and let come to a slow boil. Use a utensil to crush berries as you stir. After boiling for about 5 minutes, pour mixture into a mesh strainer and let the juice syrup separate from the solid berries. Save the syrup for cocktails, pancakes or both!

2. Spread blueberries onto a piece of bread and top with cheese. Sprinkle with fresh ground pepper. Add greens and top with your other slice of bread, butter outsides, and pan grill.

Be healthy!

Leave a Comment June 1, 2015

Quinoa Tossed with Pomegranate and Pistachio

I came across this recipe reading a magazine last week. It highlighted the fact it is gluten-free. I just want to highlight the great flavors. Oh, btw, the recipe comes from Stanley Tucci.

Fresh Ingredients
1-1/2 T Lemon juice
6+ T Pomegranate seeds
3 Scallions, chopped
1 Orange, peeled and sliced 3/8″ (optional)

Pantry Fare
3 T salted Pistachios

Oils and Spices
3 T Olive Oil
Salt & Pepper

Rinse the quinoa in cold water. Add to 4 cups of boiling, salted water and simmer, covered, for 15-20 minutes. When cooked add the olive oil and lemon juice, season with salt and pepper as desired, and set aside to cool.

Mix the pomegranate seeds, pistachios and scallions into the quinoa softly. Serve over sliced oranges as desired.

Leave a Comment November 23, 2014

Good Tastes

When I was searching for easy recipes the other day I found one that used these three flavors –

Sundried Tomatoes
Goat Cheese

My mouth is starting to drool right now! Can you create an easy recipe and post it?

Be Healthy!

Leave a Comment September 29, 2014

Diced Squash and Yellow Corn

I found a recipe for this dish and decided it would be EASY to take to my friend’s home for dinner. I prepped the food beforehand and only had to ask for a skillet just as the salmon was hitting the grill.

Fresh Ingredients
2 small Zucchini or Italian Squash, chopped
1 ear Yellow Corn, stripped
2 T Cilantro, chopped
1 T lime juice

Oils and Spices
Olive Oil
Salt and Pepper

Saute the squash and corn in a large skillet until lightly browned. Remove from heat and add cilantro and lime juice. Toss and serve.

This dish can easily handle some extra spices if you like. Possibly cumin or garlic salt or coriander.

Be Healthy!

Leave a Comment September 29, 2014

Jane’s Barbecue Sauce, modified slightly

Enjoy this sweet and savory barbeque sauce on ribs, brisket, burgers, pulled pork, chicken, sausages – you name it. I first fell in love with this sauce when my mother, Jane, would make it for her tender brisket sliders. Yes, she made sliders before they became popular. She would buy mini buns at the bakery and slow cook the brisket on her charcoal barbeque oven. Simply mouth watering!

Fresh Ingredients
1 large onion, chopped
1-2 cloves garlic, minced or pressed

Pantry Fare
1 – 32 oz bottle of catsup
1/3 C apple cider vinegar OR 1/2 lemon with rind
1/3 C molasses OR 1/3 C dark brown sugar (I use both in smaller quantities!)

Spices & Oils
1 bay leaf or pinch of basil
1 tsp dry mustard
salt and pepper to taste
2 T Worcestershire sauce
pinch of chili pepper
optional – 1/2 tsp chipotle seasoning
optional – pinch of curry powder
optional – pinch of oregano
optional – 1/2 tsp ground cloves (don’t get too much!)

SIMMER for about an hour adding water if it seems too dry. Modify recipe to your tastebuds. Nothing scientific here.

Leave a Comment May 26, 2014

Roasted Cauliflower

Fresh Ingredients

1 head cauliflower, separated into florets
4 cloves chopped garlic

Pantry Fare

1/4 cup Panko

Oils and Spices

1 T coarsely ground cumin seeds
salt and pepper
1 T butter

Combine the oil, garlic, cumin and cauliflower in a baking dish. Top the ingredients with pieces of the butter, then sprinkle the panko over everything. Bake at 425 degrees until golden brown and tender, approximately 20-30 minutes.

Be healthy!

Leave a Comment November 29, 2013

Salad Recipe from Cindy’s office

For this summer salad recipe, I don’t have the exact quantities of each ingredient but I suggest trying 1/2 cup of each of them and adjust according to taste. Oh, the dressing is lime juice and olive oil which you should mix together first.

Fresh Ingredients

lime Juice
fresh corn – off the cobb – uncooked
grape tomatoes
red onion
fresh mozzarella balls (small)

Pantry Fare

Oils and Spices
olive oil
salt and pepper

Leave a Comment June 14, 2013

Coconut Kale Smoothie

This is another recipe I saw in Lucky Magazine.

Fresh Ingredients
1 large frozen banana
2-3 kale leaves, stalks included
6 ice cubes

Pantry Fare
1 cup coconut water, coconut milk, or Coconut Dream
agave sweetner as needed

Spices and Oils
2 pinches of cinnamon

Blend all the ingredients together for 35 seconds.

Be healthy!

Leave a Comment November 19, 2012


I have a new ‘Favorite Product’ now. It is a box of Near East’s Quinoa Blend. It includes quinoa, brown rice and a packet of seasoning. It’s a favorite because it is sooooo easy and quick – 20 minutes total time. I found this at a local grocery store. Visit the website

1 Comment July 7, 2012

Kale Chips

Found this recipe in Lucky Magazine. Go figure!

Fresh Ingredients
1 bunch kale leaves

Pantry Fare
1 tbsp apple cider vinegar

Oils and Spices
2 tbsp olive oil
salt and pepper to taste
cayenne pepper to taste

Strip the kale leaves by holding the stem in one hand, gripping the bottom of the leafy part in the other, and pulling hands away from each other to strip the stem. Tear the leafy part into small pieces and toss well with the oil, vinegar and spices. Spread in one layer on a baking sheet and bake in a 400 degree oven for 10 to 15 minutes. Serves two.

Be healthy!

2 Comments May 6, 2012

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