Monday, August 5, 2019

Spicy Stir-Fried Japanese Eggplant and Cucumber

Found this recipe in the NY Times.

Make again- really good.


2  long Japanese eggplants (about 1 1/2 pounds)
2  long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers)
2  tablespoons rice vinegar
1  tablespoon soy sauce
½  teaspoon sugar
¼  teaspoon salt (more to taste)
2  teaspoons dark sesame oil
2  tablespoons peanut or canola oil
1  tablespoon minced ginger
¼ to ½  teaspoon red pepper flakes (to taste)
2  tablespoons minced scallions or chives


Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.

Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.

Sunday, August 4, 2019


I still have a huge bag of berries in the freezer. I was suppose to use fresh berries but wanted to start using the berries in the freezer.

This is very, very good.


 2 cups old fashioned rolled oats
 2 tablespoons chia seeds
 2½ cups unsweetened almond milk
 3 tablespoons pure maple syrup
 1 cup fresh blueberries


Place the oats, chia seeds, almond milk and maple syrup in a large bowl. Stir together until combined. Cover and store in the fridge overnight.

In the morning, stir in blueberries, leaving some for garnish, if desired, and divide into jars or bowls.

Wednesday, July 31, 2019

Yummus Cucumber Bites

 Recipe from- Eat, Shrink & Be Marry by Janet and Greta Podleski .

Love hummus and wanted to make it to see if I should bring it Tuesday to recipes exchange. This months theme is International foods.

The authors said it is " the yummiest of yummies"


1 19 ounce can chickpeas- drained and rinsed

1/4 cup light sour cream

2 tbsp tahini

2 tbsp freshly squeezed lemon juice

2 tsp. minced garlic

1 tsp. grated lemon zest

1/2 tsp. toasted sesame oil

1/2 tsp. salt

1/2 tsp sugar ( didn't add)

1/4 tsp. cumin


Place all ingredients in bowl of food processor and whirl until smooth.

Top sliced cucumber  with Yummus.


Thursday, July 25, 2019

Baked Salmon

We love salmon and when it's on sale I always pick up some. This
recipe is a favorite of ours.

I remove the salmon from the  fridge and let it come to room temp for about half an hour.  I  use a paper towel to remove any moisture from the salmon and place it on aluminum foil ( skin side down) on a baking tray.

Brush salmon with oil and add seasoning of your  choice.

Place in oven that was preheated to 450 degrees. The internal temp of the salmon should be  140 degrees

I usually test it with a fork to see if it's done. Open up a piece and it should be flaky.


Sunday, June 30, 2019

Cracker Barrel Hashbrown Casserole


32 oz Frozen shredded hash browns
16 oz Sour cream
10.5 oz Cream of chicken soup (1 can)
1/2 cup Butter (melted)
1/2 cup Frozen diced onions
2 1/2 cups Shredded Colby cheese (divided)


Preheat oven to 350 degrees F. Prepare a casserole dish (9x13) with non-stick cooking spray and set aside.

In a large mixing bowl combine all ingredients and only 2 cups of cheese. Place in casserole dish and top with remaining 1/2 cup of cheese.

Bake for 45-50 minutes in preheated oven. 

Saturday, June 29, 2019


I originally made these to take to the in-laws. I left out a few to give Richard, which he enjoyed and gave it his "Richard Approve " smile.

The remainder of the cookies went in the freezer.

Mey brought food over and I wanted to give her something back and the only thing I had ready was the cookies. Took a few out of the freezer and figured Richard would be happy since Mey doesn't eat sweets.

Gabe spoke to Richard and he said he only got ONE cookie from the last batch I sent over. I told Gabe WHAT? Mey doesn't eat sweets!

Spoke to Mey on our morning walk and asked what happened to the cookies- she rubbed her tummy and smiled and said  -SO GOOD.

So there you have it. It's a family approved  cookie.


 1 cup unsalted butter — softened
 1 cup packed brown sugar
 1/2 cup granulated sugar
 2 large eggs
 1 teaspoon vanilla extract
 1 1/2 cups all purpose flour
 1 teaspoon baking soda
 1 teaspoon cinnamon
 1/2 teaspoon salt
 3 cups quick-cook oats
 2 cups butterscotch chips


Preheat oven to 350°. Line your baking sheets with parchment paper .
Mix flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add the eggs and vanilla and beat well. Add the dry ingredients and mix until combined. Stir in the oats and butterscotch chips.
Drop by tablespoonfuls onto your prepared baking sheets. 
Bake 10-12 minutes. Cool five minutes and then remove from pan to cool completely.

Thursday, June 27, 2019

Afternoon with Jamie

                                            Jamie with Dori, one of her six horses.

Dori intimidated me due to her size. The pony and I got along great.

Jamie and Jeff also have 2 goats, 1 bull and 40 heads of cattle. We rode around the farm ( 70 acres) on a ATV and the cows were running after the ATV.

They also have 5 dogs and a new Great Pyrenees puppy.