Roasted Pumpkin Seeds

Apparently, every food blog I follow thinks people need a recipe on baking pumpkin seeds. (insert laugh here…) I’ve read posts on how they clean them, rinse them, soak them overnight, parboil them to cook the seed inside, add oil, season them with season salt; one bakes at 400 degrees for 15 minutes, one bakes … Continue reading

Marsala Wine Pork Chops with Leeks

I love pork chops but usually dread making them because they easily dry out and become like leather. But, I bought some the other day determined to find a way to make them juicy and moist. After reading several recipes online, I found that many people recommended a brine marinade that actually changes the cell … Continue reading

Pumpkin Chamomile Soup with Cayenne

I found this recipe in the back of my DHC catalog. DHC stands for Daigaku Honyaku Center – (DHC) Corporation. They’re based in Tokyo, Japan and sell cosmetics and health food supplements. Anyway, I thought this would be a great near-Halloween dinner so tonight we played this Zen Meditations CD, lit a Patchouli cone incense and ate … Continue reading

Chicken Pot Pie

I have many go-to comfort foods to make when I don’t feel well (see bottom of post for more) and this is one of them. Chicken Pot Pies, that will make you say, “Oh my!” I felt a bit under the weather the other day, so I made them. I stayed in my pajamas, reading, … Continue reading

Split Pea Soup with Ham

A great soup for a Fall day and the day after that because it tastes even better after the flavors marry over night in the frig. I made this with open-faced ricotta sandwiches and it was tasty and very filling. You can omit the ham for a vegetarian soup, if you like. Ingredients: 1 pound … Continue reading

Succotash

I know… ew… lima beans. That’s what I thought too, but it’s good, trust me. My favorite succotash is at Bone Fish Grill but after having it twice and love, love, loving it, it never fails that I miss it being back on their menu by a day or two every time I go there … Continue reading

Grilled Portobello Mushrooms

This recipe is from my newest cookbook Forks Over Knives. Eat these alone with a salad, on top of quinoa, rice or other grain or on a hamburger bun for a vegan ‘hamburger.’  They are thick and “meaty” and take on the flavor of whatever marinade you put on them. Yum. Yum. I served mine … Continue reading