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Cheesy Garden Vegetable & Herb Muffins – my nutritious, versatile lunchbox and healthy snack recipe. A perfect protein and fiber-packed mini-meal for traveling, too. I know I don’t really post “child-friendly” recipes all that often, much less label them as such. However, after making these tender, vegetable-packed muffins I realised that they would be perfect tucked into a […]

via Cheesy Vegetable & Herb Muffins — food to glow




This is a great slow cooker recipe that was born from random items I had laying around in my fridge and pantry.  It serves more like a soup, but you can thicken it up at the end of cooking with a bit of roux stirred in.  (flour and butter cooked together to form a thick paste).


Spicy Mango Purée

2 mangoes, chopped

1 small onion, diced

1 tablespoon curry powder

pinch of ground cumin

pinch of ground coriander

1/4 teaspoon salt

1/4 teaspoon pepper

big pinch chilli powder.

Cook all ingredients together until the mango is soft.  Place in a blender and blend until smooth.


Vegetable Curry

1 small bunch broccoli, chopped

1/2 can of chick peas, rinsed and drained

2 sweet potatoes, chopped and cooked

3 scallions, chopped

4 cloves garlic, minced 

1 cup mango purée (above)

1 box low sodium vegetable broth (or as much as needed to cover the vegetables)

1 can coconut milk

2 red chillies (use less or omit if you don’t like heat). minced

2 small cinnamon sticks

1 stalk lemon grass

2 kafir  lime leaves

1 thumb sized knob of ginger root


Place all the ingredients in the slow cooker and cook on high for about 4 hours, or on low for about 6 hours.  Remove the cinnamon sticks, lemon grass, ginger and lime leaves before serving.  Serve over basmati rice, with pita or naan bread.



Pickled Carrots


Carrots, again.  Having made yet another batch of carrot muffins, and more glazed carrots, I am desperate to find new and interesting ways to serve up carrots.

I am serving pulled pork for dinner tonight, and I know that slaw is a common pairing with the rich, smoky meat.  I am out of cabbage, so I started thinking that a sweet and tangy pickled carrot would compliment my pork nicely.  I used the same vinegar and spices in my pickling liquid as I did for the broth i am cooking the pork in.

What you will need:

2 large carrots, julienned

1 large clove of garlic, smashed

1 cup water

1 cup apple cider vinegar

1/4 cup brown sugar

1 stick of cinnamon

1 teaspoon each of coriander seed, cumin seed, onion powder

1 bay leaf salt and pepper to taste.


Place all ingredients into a saucepan and bring to a boil.  Let it boil, slightly covered for 7-9 minutes, until carrots are tender but still crispy.  remove from heat and pour into a  glass container with a tightly fitting lid.  Place in fridge for several hours or overnight before serving.



I have been experimenting all day with a new gluten free flour blend.  It performed beautifully in my  carrot cake recipe, so I was curious to find out if it would works just as well in a roux.  I had planned a pork roast for dinner so, some scalloped potatoes would go just great with that.  Sunday dinner on a Thursday. 

It’s a fool proof recipe and so versatile.  Feel free to mix in whatever flavors you like to the bechemel sauce, I was going for a southwestern meal theme, so i added some smoked paprika, sharp cheddar and a pinch of cayenne. 



5 medium potatoes, washed, sliced thin

2 tablespoons butter

2 tablespoons gluten free flour blend

2-3 cups milk

tspn each garlic and onion powder

2 tspn smoked paprika

pinch of cayenne pepper

salt and pepper to taste

1 1/2 cups shredded old cheddar


Wash and slice the potatoes using a mandolin or food processor.  Place in cold water and set aside.

Heat a saucepan on medium high heat and melt the butter.  Whisk in flour and cook for about a minute, until a thick paste forms.  Slowly add in milk, whisking well.  When the desired consistency is reached, stir in 1 cup of the cheese, and the spices.  Cook over low heat until thickened.



Grease a square baking dish and place a layer of the sliced potatoes.  Top with a big spoonful of the cheese sauce.  Continue layering until all potatoes are used.  Pour the remaining sauce over top and  sprinkle on the rest of the grated cheese.



Bake in a 400 f oven for about an hour, until potatoes are tender and cheese is bubbly and brown on top.  Let cool slightly before serving.




It was a comfort food kind of day today in my home.  With fall weather peeking its head around the corner, I felt like a meal my mom used to cook for us, only updated a tad.

I am not the biggest fan of carrots, in fact, they are one of my least favorite vegetables, but my hubby came home from the grocery store with 10 pounds and now I have to get creative.  I could eat these glazed carrots by the bowlful!  Simply the best carrots I have ever had.

Taking the extra step to roast the garlic before adding it to the mashed potatoes gives it a warmer, less pungent  garlic taste, and just feels like comfort food.  And roasted garlic has the added bonus of making your home smell amazing.

I kept the meatloaf recipe pretty basic this time, as I had some pretty bold flavors in the sides.  For once, I think the protein on this dish is not the star, and I am okay with that.


1 lb lean ground beed

1 small onion, diced

1 tspn oregano

1 tspn garlic powder

1 tspn smoked paprika

salt and pepper to taste

1 egg, beaten

1/4 breadcrumbs soaked in some milk (just enough to moisten the crumbs)

Glaze for the meatloaf:  Mix together a bit of ketchup & mustard, a dash of hot sauce, about 2 tblspn of brown sugar and a dash of Worcestershire sauce.  Brush some over the meatloaf at the beginning of the cooking process and halfway through. 

Preheat oven to 400 f.

Mix together all the meatloaf ingredients and form  it into a log.  Wrap tightly with cling wrap and refrigerate for 30 minutes. Unwrap and  bake in a deep baking tray for 30-40 minutes, until golden brown on top.  ( I never do my loaf in a loaf pan, as it sits in it’s own fat for too long.)

Let rest 10 minutes before slicing.


Roasted Garlic Mash: 

Chop the top off of one whole head of garlic, ad place it in some tinfoil.  Top it with a small amount of olive oil, salt and pepper.  Wrap it tightly and bake it for 45 minutes at 350 f.

Boil 4 medium sized potatoes, cut into chunks until tender. (I don’t peel my potatoes, as the skin holds so many nutrients and flavor, but that’s up to you.) Drain the potatoes and season with salt & pepper.  Add 1/4 cup of butter and a splash of milk, and the roasted garlic. (no a whole head is not too much, it’s very mild when its roasted.)  Mash well, to your preferred texture.


Glazed Carrots:

Wash and slice (on the bias) 4 large carrots into medallions.  Boil for about 10 minutes, or until just cooked but not crunchy.

Drain.  Season with salt and pepper and return them to the pot.  To the pot, add 1/4 cup brown sugar and 2 tblspn of butter (or a tad more, i didn’t measure)  Simmer over medium high heat until the extra liquid evaporates and the carrots look nice and sticky/shiny.  Don’t walk away from the pot, butter and sugar can burn very quickly.  let cool slightly before serving.





I was looking through my fridge and noticed I had some bits of half used veggies, cheese and sausage.  I was also very aware of the fact that I didn’t have a lot of energy to make a big dinner.  What to do?  Frittata!  This is a versatile recipe and you could use whatever you happen to have laying around in your fridge (within reason, of course).  This one takes on an Italian flavor with the addition of fennel seed and oregano.



*note: you will need an oven safe frying pan for this recipe, but avoid cast iron.  Non stick is best.


2-3 Italian sausages cooked and cut into bite sized pieces

1/2 bell pepper diced

1/2 small onion diced

1 handful of mushrooms chopped

2 cloves garlic minced

small handful of grated mozzarella cheese (or whatever kind you like)

pinch each of fennel seed, oregano & dried basil

5 large eggs beaten with a couple tablespoons of milk

salt and pepper to taste


Preheat oven to 350 f.

Heat a small amount of olive oil in an oven safe frying pan on the stove top over medium heat.

Add the sausage, veggies and spices to the pan and sautee until the veggies are tender.

Pour the egg mixture into the pan and stir gently just until the eggs start to cook.  (do not scramble). Top with the shredded cheese.

Place the pan into the oven and cook for about 10 minutes, or until the eggs do not jiggle when the pan is moved.

Remove and let cool slightly before slicing.

Serve and enjoy!



A Bit About Me

ImageI figure since this is a brand new blog, I should tell you a little about myself and my cooking style.  I Found cooking later in life, sometime after my 30th birthday.  It is the best thing I have ever done for myself.  Quite frankly cooking is my favorite thing to do.  I am self taught (with some help from the Food Network) but I hope one day to put myself through culinary school.

I must say that I do not follow any diets or subscribe to any “trendy” cooking styles.  I cook what I feel like eating.  I do not believe that eating should be trendy, I believe it should be embraced and enjoyed with passion.

I am new to recipe writing, and since I almost never measure (unless I am baking), most of the measurements in my recipes are educated guesses.  I know well by now what most amounts look like to the naked eye.

Please feel free to ask me anything about any of my recipes, or even add improvements if you have one.  I see this as a learning experience and a chance to reach out to other fellow foodies.

So that’s me, and this is my food.  I look forward to sharing it with you!

Curried Lentils In The Making

I’m working on a curried lentils recipe today, here is what I have on the stove now, about halfway into the process. I will post the recipe when it is all done and any necessary adjustments are made.

For my first recipe on my new blog, I’m posting one I’m really looking forward to making.  This recipe is not mine, but one my friend gave to me.

In the future, I will be posting only my recipes, but as I am eager to see how this blog works I wanted one I could print up quickly vi copy and paste.  (I usually never write down my own recipes because they are never the same twice.  This blog is an attempt to fix that.)

Anyway, here is the recipe:

Chicken Caesar Stuffed Bread




2 large cloves garlic, grated or pasted

Juice of 2 lemons

2 tablespoons Dijon mustard

1 tablespoon anchovy paste

1 tablespoon coarse black pepper

1 tablespoon Worcestershire sauce

1 egg yolk (optional)

1 cup extra virgin olive oil (EVOO)

1/3-1/2 cup grated Pecorino cheese

1 1/2 pounds boneless, skinless chicken breasts

2 heads escarole, washed, dried and chopped

1 loaf French or Italian bread, cut into 4 pizza shells with the middle lightly scooped out, lightly toasted

2 cups shredded provolone cheese

1 ball fresh mozzarella, shredded

Serves 4



In a small bowl, whisk together the garlic, lemon juice, Dijon, anchovy paste, pepper, Worcestershire and egg yolk (if using) and stream in the EVOO. Stir in the cheese.


Pour half of the marinade over the chicken and cover. Let stand for 30-60 minutes or refrigerate overnight.

Shake off the excess dressing and sauté in a hot skillet over medium-high heat until cooked through, about 12 minutes. Thinly slice.


To the same skillet, add the escarole and wilt it down. Add the remaining dressing and toss to coat. Reduce the heat and let the greens cook up a bit.


Pre-heat the oven to 375ºF.


Fill the bread shells with some greens and top with chicken and grated provolone and mozzarella cheeses.


Bake the pizzas until brown and bubbly.


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