Thursday, November 3, 2016

White Bean & Cabbage Soup


  • 1 tablespoon butter or olive oil
  • 12 ounces of cubed salami 
  • 3 cloves garlic, minced
  • 1 half red onion, diced
  • 2 carrots, peeled and cut into circles
  • 2 parsnips, peeled and cut into circles
  • 2 stalks celery, diced
  • 3 cups shredded cabbage
  • 2 (15-ounce) cans Great Northern beans
  • 1/2 teaspoon dried oregano
  • 4- 6 cups vegetable or chicken broth
  • Kosher salt and freshly ground black pepper, to taste


--- Place butter, saLami, garlic, onion, carrots, parsnips, celery, beans and OREGANO INTO a 6-qt slow cooker. Stir in chicken broth and 2 cups water until Ingredients are covered. 

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in Cabbage about 20 minutes before serving. Add salt and pepper to taste. 

Tuesday, November 1, 2016

TWD: Peanut Butter Change Ups

       SHARING.... That is my first word choice from the gratitude list. And that is because, I was so excited to find out our "Tuesday's with Dorie" was starting up again with a whole new cookbook from Dorie Greenspan entitled "Dorie's Cookies". 
       For our first challenge I chose to make the "peanut butter change up" cookies on page 152-154. I was a little surprised that the recipe called for nutmeg, I would have never thought to add nutmeg to my peanut butter cookies. They were very yummy and I loved SHARING them with my family. 
        If you want more details or would like to join our group, check out my blog at

Tuesday, March 29, 2016

TWD: "Baking with Julia" - Pain de Campagne

I love it when our "Tuesday's with Dorie" challenges involve bread! This week I chose to try my hand at PAIN De CAMPAGNE... Very easy to make and it reminded me a lot of Irish Soda Bread.

Tuesday, March 22, 2016

TWD: "Baking Chez Moi" - Matcha Financiers

Our "Tuesday's With Dorie" challenge today was to make Matcha Financiers, instead of making the in small cakes, I chose to try mine as one long cake. This was a great recipe, a little dry, but it could have been because of the way I baked mine.

Tuesday, February 9, 2016

TWD: "Baking Chez Moi" - Soft Centered Chocolate Tea Cakes

        These were so good! We know them as Chocolate Lava Cakes and we make them often. They are so easy and a "main stay" dessert on our menu.
        One of the biggest reasons I really like this recipe is that you can adjust it to make as many or as few as you need. They are great to serve at a large party.
        We don't have ramekins like Dorie suggests, so we just use our mini souffle cups (might be the same thing) and they worked just a well.

Check out the group and other great recipes at  "Tuesday's with Dori"

Tuesday, February 2, 2016

TWD: "Baking with Julia" - Buttermilk Bread


        So we actually had two challenges today, first our "Tuesday's With Dorie" challenge was to make Buttermilk Bread. Next in our bread making techniques class, we learned how to twist and braid loaves of bread. We decided to combine the two together. My loaves are not pretty, but they tasted good.

And of course, no recipe included because we would like to encourage everyone to join us and cook from Dorie's Cookbook... "Baking With Julia", 

Monday, February 1, 2016

Make-Over Broccoli Salad

I am not sure how many of you are like us and consider the Super Bowl another "Food" holiday. You know... one of those holidays that you start talking about and planning the menu for months in advance.... Well, we do. We have some traditional items like wings, chips and sliders, then you always try a few new things too. I love a large variety of salads and one of my favorites is Broccoli Salad. This year, since I am focusing on reducing my calorie counts. This is one of those salad that I have been able to make over and yet been able to save the integrity of the yummy taste.

4 cups small broccoli florets (about 1 1/2 pounds)
1/2 cup frozen sweet peas  
1 cup chopped green or red onion
1 cup golden raisins
1/2 cup mild cheddar cheese (grated)
1/4 cup salted sunflower seed kernels
1/3 cup light mayonnaise
1/4 cup plain fat-free yogurt
3 tablespoons sugar
1 tablespoon white vinegar
Salt & pepper to taste
(You can add 1/2 cooked turkey bacon. It only adds 25 more calories to the whole salad)

Combine the first 6 ingredients in a large bowl.
Combine mayonnaise and remaining ingredients, stirring with a whisk.
Pour dressing over broccoli mixture, and toss well.
Chill for 1 hour.

Side note: This salad 195 calories, original salad 328 calories.