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March 28, 2011


Hummus is a popular Middle Eastern dip that is rich in protein. Made from chickpeas (also know as garbanzo beans) it is great served with chips, pita bread or crackers. I also like it with my home made French bread.

Makes 1- 1/1/2 cups
Prep time: 5 minutes
Total time: 6 minutes


  • 1- 16 oz can of chickpeas or garbanzo beans
  • 3-5 tablespoons lemon juice
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil


    Combine ingredients except for the 1 tablespoon olive oil in blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place into a serving bowl. Top with 1 tablespoon olive oil.

    Make it your own:

    Add 2 tablespoons roasted red pepper
    Or add ½ teaspoon crushed cumin seeds
    Make it hot with hot red chili peppers according to your taste
    Use ¼ cup chopped sun dried tomatoes
    I love to add 2 tablespoons of my favorite olives, Kalamata, but you can use your favorite

    Posted by terri at 10:28 PM | Comments (0)

    Cole Slaw

    Generally speaking, people are very particular about their Cole Slaw. Some like it sweet, some like it tangy, and some like lots of mayonnaise. I like my Cole slaw the same way I like my wine: balanced. Try this recipe for that perfect balance of flavors.

    Serves 6-8
    Prep time: 6 minutes
    Total time: 12 minutes


  • 1 small head of cabbage, shredded
  • 1 carrot, peeled and grated
  • 1/3 cup mayonnaise
  • 2 tablespoon white wine vinegar
  • Kosher salt and pepper to taste


    Add cabbage and carrot to a medium bowl. Mix mayonnaise and vinegar together. Add mayonnaise mixture to cabbage and stir until well blended. Season to taste with salt and pepper.

    Terri’s Tips:

  • Shred cabbage and carrot as fine as you like or chop cabbage in food processor. I like the texture with larger pieces of cabbage.

    Cooking Wiser:

  • Use low fat mayonnaise to decrease fat and calories

    Make it your own
    Add ½ teaspoon dried dill mix
    Use ½ head cabbage and add ½ head purple cabbage
    Use herb flavored vinegar- cilantro, dill or for a really different flavor use tarragon
    If you prefer a little sweeter slaw add 1 tablespoon sugar.

    Posted by terri at 03:06 AM | Comments (0)

    March 27, 2011

    Easy Broccoli Casserole

    This was the recipe my mom made for Thanksgiving dinner for as long as I can remember. She doesn't make it anymore but on occasion I do. I usually make a lighter version without the mayonnaise. But this is a traditional recipe that everyone loves.

    Serves 6-8
    Prep time: 5 minutes
    Total time: 50 minutes


  • 2 packages chopped frozen broccoli, set at room temperature for 15 minutes to thaw.
  • 1 can cream of mushroom soup
  • 1 cup sharp cheddar cheese, grated
  • 2 tablespoons onion, finely diced
  • 1 cup mayonnaise
  • 3 cups cheddar cheese crackers, coarsely chopped
  • Salt and pepper to taste


    Mix all ingredients together except for cheese crackers. Pour into a casserole dish. Cover top with crumbled cheese crackers. Bake at 350 degrees F for 45 minutes or until bubbling.

    Posted by terri at 08:50 PM | Comments (0)

    Broccoli Stir Fry with Oyster Sauce

    Don't let the oyster sauce scare you away. It provides a wonderful favor profile with the ginger and red chile pepper.

    Serves 4
    Prep time: 6 minutes
    Total time: 14 minutes


  • 1 pound broccoli floret, sliced
  • 1 tablespoon chicken stock
  • 1/2 tablespoon cornstarch
  • 2 tablespoons oyster sauce
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons sesame oil
  • 4 cloves garlic, sliced
  • 1 inch piece fresh ginger, minced
  • 1 small red chile, thinly sliced
  • 1/4 cup water chestnuts


    In a small bowl, stir together the stock and cornstarch until the cornstarch dissolves. Add the oyster sauce and toasted sesame oil and stir to blend.
    Heat wok over high heat. Add vegetable oil and swirl to coat. When the oil is hot, add the garlic, ginger and chile and stir fry for about 15 seconds to release the garlic's fragrance. Add the broccoli and water chestnuts and stir fry until crisp tender. Add water if needed. Add the oyster sauce mixture and stir fry about 30 seconds to allow to thicken. Transfer to a warm platter and serve.

    Posted by terri at 08:29 PM | Comments (0)

    Asian Salad with bok choy and almonds with soy sauce vinaigrette

    Dad gave me this recipe but he got it from a friend. It doesn't matter really where it came from because it's delish! It was a hit in cooking class.

    Serves 6-8
    Prep time: 15 minutes
    Total time: 30 minutes


  • 1 bunch green onions, chopped
  • 1 head Bok Choy, sliced
  • 2 tablespoons butter
  • 1 cup sliced almonds
  • 2 packages Ramon noodles, break into pieces
  • Salt and pepper to taste


  • 1/2 cup sugar
  • 2 tablespoons soy sauce
  • 3/4 cup olive oil
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder


    To make dressing combine all ingredients and stir until well blended.
    Heat the butter in a large skillet on medium high heat. Combine onions and noodles and sauté until golden. Remove from heat. Place bok choy in a large bowl, add onions. Pour dressing over salad ½-2 hours before serving to marinate the salad greens. Top with almonds and noodles before serving.

    Terri’s Tips :

  • An easy way to toast almonds is to place on a plate in the microwave for about 2-3 minutes. Another way is to toss with a little melted butter or cooking oil and toast in 300 degree F oven for about 10-12 minutes or until slightly golden

    Cooking Wiser:

  • Make dressing ahead; can be stored in the refrigerator for several days

    Make it your own
    Add bacon bits to the salad with the almonds
    Use chopped pecans instead of almonds
    Use chopped peanuts to replace almonds and use sesame seed oil to replace olive oil. Sprinkle top with sesame seeds

    Posted by terri at 08:17 PM | Comments (0)

    March 23, 2011

    Cilantro Lime Rice Salad

    The flavor improves if you make this dish a day in advance. It is one of my favorite side dishes. You can add grilled shrimp or chicken for a complete meal.

    Serves 6
    Prep time: 10 minutes
    Total time: 30 minutes


  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 cups basmati rice
  • 1 tablespoon cooking oil
  • 1 mango, cut into cubes, add juice from mango too
  • 3/4 carrot, peeled and shredded
  • ½ cup red bell pepper, diced
  • 1/3 cup green onions, sliced
  • 1 tablespoon fresh cilantro, chopped
  • 2 tablespoons fresh lime juice, plus zest from one lime
  • 1/2 teaspoon cumin, (optional)
  • Salt and pepper to taste


    Heat oil in a medium saucepan; add rice and sauté until golden. Carefully pour in broth, cover and simmer 15 minutes or until the liquid is absorbed and rice is tender. Add remaining ingredients.

    Terri’s Tips:

  • Serve rice cold or at room temperature as a side dish
  • Make it a meal by adding grilled chicken or shrimp,

    Make it your own:

    • Add mandarin oranges and/or pineapple. You could even add banana slices
    .• Substitute another herb for the cilantro, like parsley or basil and use lemon juice
    • Use vegetable broth or water for a vegetarian choice

    Posted by terri at 02:44 AM | Comments (0)

    March 07, 2011

    Sweet potatoes in Orange Cups

    Cooking sweet potatoes in orange cups is a festive way to show off your creativity. The flavor the orange gives the sweet potato is delicious.

    Serves 8
    Prep time: 5 minutes
    Total time: 25 minutes


  • 4 oranges
  • 4 sweet potatoes, scrubbed
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • Juice from 4 oranges
  • ½ teaspoon orange peel


    Preheat the oven to 350. Place potatoes on a baking sheet and cook until tender, allow to cool.

    Cut oranges in half and remove pulp. Reserve juice.
    Mash the sweet potatoes with honey, juice and spices.

    Fill orange cups with potato mixture and sprinkle with brown sugar. Cook at 350 degrees for 20 minutes. Garnish with orange peel or add other toppings that you like.

    Terri's Tips:
    I used a decorating/cookie press to fill the orange cups.

    Other topping options: garnish with buttered breadcrumbs, cinnamon, nutmeg, dried cranberries, or even marshmellows. You can toast the tops under broiler for 3-4 minutes..

    Posted by terri at 03:13 AM | Comments (0)

    Sweet potatoes, Pearl Onions and Raisins with Honey Balsamic Vinegar Glaze

    Not everyone has sweet potato casserole for Thanksgiving dinner. This is a new way to prepare sweet potatoes that you will keep coming back to time and time again.

    Serves 8
    Prep time: 4 hours- includes marinating time
    Total time: 20 minutes cooking time


  • 1 cup raisins, marinated in 1 cup port wine
  • 2 cups pearl onions
  • 1/3 cup honey
  • ½ cup chicken stock
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon vanilla extract
  • 4 large sweet potatoes


    Marinate the raisins in the port wine for at least 4 hours
    Preheat oven to 400 degrees. Mix the marinated raisins, with the honey, stock, vinegar and vanilla. Cook the potatoes until they are tender, peel and cut in half. Transfer the potatoes to a baking dish. Add the onions. Pour the raisin mixture over the potatoes, cover and bake for 20 minutes or until marinade thickens.

    Posted by terri at 03:04 AM | Comments (0)

    March 06, 2011

    Mixed Vegetable Slaw with Citrus Vinaigrette

    What a great way to use fresh vegetables from the garden. The crispness from the vegetables and the acidity from the citrus make a great side dish for fish.

    Serves 10
    Preparation time : 30 minutes
    Total time: 35 minutes



  • 1 cup fresh orange juice
  • 1 cup white wine vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoons sugar
  • Salt and pepper to taste


  • 1 small head cabbage, coarsely grated
  • 3 small zucchini, halved lengthwise and seeded, coarsely grated
  • 2 medium yellow squash, halved lengthwise and seeded, coarsely grated
  • 4 medium carrots, coarsely grated
  • 1 jicama, peeled and finely sliced into matchsticks
  • 1 medium red bell pepper, finely sliced


    For the vinaigrette: In a medium bowl, whisk all the ingredients together until the sugar is dissolved.
    For the slaw: Combine all vegetables in a large bowl and toss. Add the vinaigrette and toss again.

    Terri’s Tips:

  • The vinaigrette can be made ahead of time and refrigerated. Use on other salads

    Cooking Wiser:

  • omit the olive oil to save calories

    Per serving: 170 Calories; 11g Total Fat; 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 444 mg Sodium- (based on 2 teaspoons salt)

    Posted by terri at 10:12 PM | Comments (0)

    Herbed Zucchini Bundles

    The presentation for this vegetable dish is impressive and the flavor is delicious.

    Serves 8
    Preparation time: 20 minutes
    Total time: 40 minutes


  • 1 pound zucchini -- cut into 3" strips
  • 2 medium red bell pepper, sliced into rings
  • 2 tablespoons butter
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon fresh sage, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon salt and pepper, freshly ground


    Divide zucchini strips into equal bundles and arrange through the pepper rings, place in a baking dish. Melt butter, marjoram and oregano in a small saucepan. Salt and pepper to taste
    Pour herb mixture over zucchini bundles and place into 350 degree preheated oven. Cook until tender about 20 minutes.

    Terri’s Tips:

  • You can substitute fresh herbs for dried herbs, only use 1/2 of amount when using dried herbs as they are stronger
  • Leaving the skin on the zucchini provides more nutrients and color

    Cooking Wiser:

  • The salt can be omitted and you won’t miss it; the herbs provide great flavor

    Per serving: 34 Calories (kcal); 3g Total Fat; 1g Protein; 2g Carbohydrate; 8mg Cholesterol; 209 mg Sodium

    Posted by terri at 09:33 PM | Comments (0)

    March 05, 2011

    5 –in-1 Sugar Cookie

    Everything you need to know to successfully turn a simple sugar cookie recipe into five different cookies including tips on making, shaping and baking.

    Yield: 3 dozen
    Prep time: 10 minutes
    Total time: 35 minutes


    • 2 cups all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup butter, softened
    • 1 cups white sugar
    • 2 egg
    • 1 teaspoon vanilla extract


    Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, baking powder, and salt. Set aside.
    In a large bowl, cream together the butter and sugar until smooth. Beat in eggs and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
    Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

    Cookie #1: Sugar

    Cookie #2: Chocolate- add ½ cup chocolate chips to dough before rolling into balls

    Cookie #3: Peanut butter pieces- top cookie dough with peanut butter pieces (like Reese’s) before baking

    Cookie #4: Almond brickle- decrease white sugar by ½ cup and add ½ cup brown sugar and ½ cup crushed almonds

    Cookie #5- Walnut raisin- add ½ cup raisins (or dried cranberries) and ½ cup crushed walnuts

    Terri's Tips:

  • This recipe can be used for making dough that is rolled out on a board and cut into various shapes with a cookie cutter
  • Another way to prepare for baking is to roll a tablespoon of dough between your hands to create uniformly shaped balls that bake evenly; slightly flatten into a disc if topping with hard candy or chocolate chips
  • Use a baking stone for even cooking
  • Butter should be warmed to room temperature (65 degrees F)
  • Always measure the flour and sugar accurately; too much flour will make your cookie dry and too little will cause it to bake flat
  • The best method for measuring is to weigh out the ingredients but you can also achieve good results by scooping the flour into a measuring cup, scraping away excess by leveling with the back of a knife
  • Chill the dough before rolling and only roll a portion of the dough at a time to prevent dough from sticking
  • Always preheat the oven before baking

    Posted by terri at 02:49 AM | Comments (0)