Baked Mustard Tilapia

Again, saving money is the name of the game. To make this thick sauce, I used some bread crumbs. Pretty neat trick without adding extra fat or flour. Fish is one of my favorite proteins. It is difficult to purchase when you are trying to limit your spending, but this baked dish really makes my mouth water! Didn't get a chance to take a picture this time - I ate it all before I remembered!

4 Tilapia Fillets

Juice of 1/2 Lemon

Zest of 1/2 Lemon

1/4 Teaspoon Dried Tarragon

1 Tablespoon Melted Butter

1/4 Cup Skim Milk

2 Tablespoons Mustard

2 Tablespoons Bread Crumbs (Gluten-Free if needed)

Kosher Salt and Fresh Ground Pepper

Heat oven to 400 degrees. Rub a glass baking dish with butter. Place fish in dish and sprinkle with salt, pepper lemon juice and lemon zest. In a small bowl, mix tarragon, melted butter, milk and mustard. Whisk until blended. Add bread crumbs and combine.  Pour mixture over fish. Make for 25 minutes until fish flakes with fork and sauce bubbles. Serve warm.

Vegetable Crab Pad Thai

Life gets away from you sometimes. These last few weeks have been quite a rollercoaster.  The ups and downs of trying to save money are never easy. It is often difficult to find quality food that is both cheap and gluten free. This recipe happens to be all of that with fair does of vegetables and protein. By using canned seafood (this week’s was on sale for me!) you can save some major dollars.

1 ½ Tbsp Vegetable or Canola Oil

2 Large Garlic Cloves, Minced

2 Shallots, Minced

1 Small Can Crabmeat (Pink or White)

2 Fresh Eggs, Beaten

1 Package Brown Rice Noodles

1 Carrot, Shredded

½ Small Zucchini, Shredded

Sauce:

4 Tbsp Lime Juice

3 Tbsp Fish Sauce

2 Tbsp Sugar

1 Tbsp Tamari or Soy Sauce

Garnish:

2 Tbsp Cilantro (Optional)

3 Tbsp Peanuts, Crushed

3 Scallions, Sliced Thin

Lime Wedges

Bring 4 quarts water to a boil. Add noodles and boil for 4 to 5 minutes. Stir occasionally. Drain and rinse under cold water.  Set aside. Mix Lime juice, fish sauce, sugar and tamari in a small bowl. Set aside. Heat large skillet over medium-high heat and add 1 Tbsp oil, garlic, shallots. Cook for a few minutes until fragrant.  Add eggs and scramble until just cooked. Set aside.  Add carrots and zucchini and stir fry for 2 to 3 minutes.  Set aside with eggs. Add ½ Tbsp oil to pan over medium heat.  Add noodles and sauce to pan. Toss until well mixed. Add egg mixture, vegetables and crabmeat. Mix again to combine.  Cook for 2 to 3 minutes. Garnish with cilantro, peanuts, scallions and lime wedges.

Cornbread Baked Eggs

It was cold and rainy this morning, so I was in the mood for a warm for breakfast. These baked eggs take a little time, but are certainly worth it. The best part to me, is the caramelized onions on the bottom. This method for making onions can be used for other things - like topping your favorite burger. This baked egg was served with an orchard apple.

4 Large Eggs

2-3 Sliced of Cornbread, Cut in 1/2 Inch Cubes

1 Cup Thinly Sliced Onion

2 Tablespoons Water
2 Tablespoons Milk
Kosher Salt
Fresh Ground White Pepper
Extra Virgin Olive Oil
Canola Oil
Dried Parsley

Preheat oven to 350 degrees. Spray four small ramekins with olive oil.

Place cornbread on baking sheet and lightly coat with olive oil. Bake for 10-15 minutes until lightly browned. Stir half way through. Boil some water in a tea kettle.

Heat skillet over medium heat. Brush a skillet with a small amount (1/2 tsp. or so) of canola oil to evenly coat pan. Add onion, 1/4 tsp salt, 1/8 tsp pepper. Cook for 10 minutes until tender. Increase heat to medium-high. Add the 2 Tablespoons of water to the pan and cook 5 more minutes - stir frequently. Divide onion into ramekins and top with cornbread cubes. Sprinkle each with salt and pepper.

Carefully break 1 egg on top of each crouton ramekin. Drizzle with a little milk or half & half. Place ramekins in a roasting pan which is on top of a cook sheet. Pour boiling water into the roasting pan, half-way up the sides of the ramekins to create a water bath.* Bake for 15 -20 minutes until the whites are almost opaque. They should be a little underdone and will continue cooking in the dishes when removed from the oven. Sprinkle with parsley if you wish.

* I made an egg for myself this morning, so my water bath is for one egg. A small ramekin inside of a large ramekin with water.

Simple Deli Ham Sub

Growing up, I had a favorite sub shop. Everyone from my hometown knows what I am talking about when I mention Andy's Sub Shop. It is one of those places you either love or hate. The town was always divided. Every time I ate there, I ordered the same thing  - a 12" ham sub with provolone - hold the tomatoes, onions, and hot peppers and don't forget the extra oil-vinegar mixture. Ate the whole thing - myself! Where I grew up, hot peppers were standard. You don't see that in New York City. Missing my favorite eatery today, I made a homemade version. Sandwiches aren't technically cooking, so much as as they are about proper assembly. I cut out a few things and made substitutions so it is now a wee bit better to eat. Note: In this picture, I had to take a bite).

1 Soft, Fresh Baked 10-12" Hero Roll
3-4 Slices Low-Sodium Deli Ham
2 Handfuls Fresh Mixed Greens, Roughly Torn
1/2 Tablespoon Extra Virgin Olive Oil
2-3 Tablespoons Red Wine Vinegar (Depending on Taste)
1 Tablespoon Finely Grated Romano Cheese
2 Tablespoons Reduced-Fat Mayo

Slice hero roll the long way without cutting through. The goal is to create a pocket to hold everything. In a small bowl, combine oil and vinegar. Add the greens and mix to coat with dressing. Spread mayo into hero roll on both sides. Fold ham into half and place each slice into the roll. Place the mixed greens inside the ham folds - packing it in. Sprinkle with Romano cheese. Slice in half to serve.

White Bean Soup

My husband loves this soup. It reminds him of some former land-ladies. They allowed him to park his car in the drive way, if he shoveled snow in the winter. After a full day of moving fluffy white stuff, they often prepared white bean soup as a thank you.  This is my version - they had plenty of practice and this is the closest I can get!

2 Slices Bacon

1 White Onion, Finely Chopped

5 Cloves Garlic, Finely Chopped

1 Tablespoon  Fresh Thyme

1 Head Escarole, Washed and Chopped Coarsely

2 Cans Cannellini Beans, Drained and Rinsed

5 Cups Chicken Broth*

Salt and Pepper to Taste

  

In a large soup pot, fry bacon until crisp over medium heat. Remove from pot and crumble when cooled. Set Aside. Add onion to soup pot and saute until golden about 10 minutes. Add garlic, thyme  and saute 3 more minutes. Add the escarole, and wilt about 3 minutes. Add beans and broth. Bring to a boil. Lower the heat to a simmer and cook 10 minutes.  Stir in salt and pepper to taste. Serve with bacon on top and grated Parmesan cheese.

* Use gluten-free chicken broth if necessary.

British Eggs

Eggs ARE breakfast! These creamy gems are different than your average Sunday morning fare. They are named for a kindly British inn-keeper who let me watch her in the kitchen. When cooked, they are closer to a porridge.  You won't want to have overcooked scrammed eggs ever again!

4 Farm Fresh Eggs
2 Healthy Pinches of Salt
Fresh Ground Black Pepper
3 Tablespoons Milk
1/2 Tablespoon Unsalted Butter

Crack eggs into a medium sized bowl along with milk, salt and pepper. Whisk until well combined. Melt butter in a small sauce pan over medium heat. Once butter is melted. Pour in egg mixture. Turn down heat to medium-low. Stir egg slowly with a wooden spoon as they start of form clumps. It will take a bit, so be patient. As you stir, make sure to scrape the bottom of the pan to bring the cooked parts into the rest of the mixture. Soon, you will have a consistency of cottage cheese. Turn off burner and let set 1 minute. Serve with your favorite breakfast sides. 

Roasted Chicken & Squash Soup

Two things this week - autumn arrived and my husband was ill. After downing a bottle of Nyquil each night, I thought he might want something a little tastier. Soups are my favortite thing to create this time of year - however, there were many a bad bowl over the years. Yet my man, even with a cold, serves as an excellent ginuea pig. It also helps that I modified this from a cooking magazine to our taste. I usually make major changes to what I read or see on television. I consider it my base or launching pad. When we first started dating, I told him, not under any circumstances are you to tell me you "love" a dish I prepare - when you really "hate" it! Don't be nice - tell me the truth! If he didn't, I would be apt to make it again. Yuck for him! A lesson to live by... and very glad I married my second opinion. This soup combines juicy chicken thigh meat and roasted squash. Keep all your diced ingredients to a medium size.  

1 Medium Butternut Squash, Peeled, Seeded, Diced
1 Medium Yellow Onion, Diced
4 Chicken Thighs, Skin On
2-3 Tablespoons Extra Virgin Olive Oil
4 Cups Better Than Bullion Chicken Broth
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
Lemon, Cut Into Wedges and Zested
Kosher Salt
Fresh Ground Pepper

Preheat oven to 425 degrees. On a large cookie sheet, toss chicken, onion, and squash with olive oil. Season with salt and pepper. Spread out in a single layer and bake for 30 minutes. Remove from oven. Let chicken cool on a cutting board. Add vegetables to a soup pot with chicken broth, zest and spices. Bring to a simmer over medium-high heat. With a potato masher break up vegetables a bit until thick. Remove skin and bones from chicken. Cut meat into small pieces and add to soup.  To serve, ladle into bowl and squeeze a slice of lemon over top.

Everyday Chicken

Making chicken for the week comes in handy during the morning lunch packing rush. I use this little baked ditty in salads and soups. It stays fairly moist and doesn't require much preparation. Since there isn't much fat in chicken breast, the broth is needed to maintain some juiciness. This lasts us for more than the week in chicken salads. You can also use this as a main dish with some steamed vegetables or brown rice.

4 Skinless Chicken Breast
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Dried Tarragon Leaves or 4 Tablespoons Fresh
Kosher Salt and Fresh Ground Pepper
1 Large Yellow Onion, Sliced
2 Cups Chicken Broth
1 Lemon, Juiced
Lemon Zest of Juiced Lemon

Preheat oven to 350 degrees. In a large bowl, toss oil and tarragon leaves. Season with salt and pepper until all are evenly covered.

Arrange half onion in bottom of a large Dutch-Oven. Add chicken breast into one even layer. Sprinkle a few tarragon leaves, remaining onions, salt and pepper over top of chicken. Add chicken broth, lemon juice and zest. Bake for about an hour until juices run clear. Remove from oven and rest 10 minutes. You can serve immediately with juice poured on top or allow to cool and slice as needed for salads.

Sautéed Turkey Cutlets with Shallot Mushroom Au Jus

On sale this week at my local store - Turkey Cutlets! With this and knowing I would be away this weekend, I decided to use up what was in my "fridge." I rarely make turkey for a weekly meal, since it is mostly reserved for holidays and luncheon meat. I served this with a salad of apples, walnuts and cranberries. Also on the side, some sweet potato fries - they are very simple to make. Simply peel and slice two large sweet potatoes into steak-fry shapes. Place the potatoes in a large bowl. Add two giant swirls of olive oil, 2 tsp. dried parsley, salt and pepper to taste. Bake at 400 degrees for about 20-25 minutes until they start to brown. Flip the potatoes halfway through.

1 Package Thin Sliced Turkey Cutlets (About 4 Cutlets)
1/2 Tbsp Bacon Fat (or 1 Tbsp Extra Virgin Olive Oil)
1 Shallot, Minced
1 Clove Garlic, Minced
1/2 Tbsp Unsalted Butter
3/4 Cup Chicken Broth/Stock
2 oz Finely Chopped Mushrooms
Kosher Salt
Fresh Ground Pepper

Heat bacon fat in a large skillet over medium-high heat. Salt and pepper turkey cutlets.  Add cutlets to pan. Cook for about 3-4 minutes on each side, depending on thickness. Remove cutlets and place on platter. To same pan, add shallot and mushrooms. Cook until soft picking up any turkey bits. Add garlic and cook for about 30 seconds. To pan, melt butter. Stir in chicken stock, salt and pepper to taste. Cook for a few minutes until the mixture has reduced a bit. Return cutlets to the pan and cook for 1 minute. Serve turkey with spoonfuls of jus.

Mushroom With/Without Onion Pizza

Since my husband was diagnosed with a gluten intolerance, he began to eat pizza. Yes, that's right - BEGAN to eat it. Wheat, rye and barley are no-no's - which means no to white flour, which then means NO to pizza dough. A health nut for as long as I can remember, he just didn't eat it. Yet, with missing out on so many things and substitute crust available, it didn't take long for him to join me in devouring my favorite Italian delight. Of course, regular pre-made crusts work well if you are able to digest "the no-no's." The sauce is a quick way to avoid the bottled stuff.

2 Pre-Made Individual Pizza Crust*
2 Medium Vine Ripe Tomatoes
1/4 Red Bell Pepper, Finely Chopped
1 Shallot, Finely Chopped
1 Garlic Clove, Minced
1/2 Tsp Dried Basil
1 Tsp Butter
1 Tsp White Wine
1 Cup Mozzarella Cheese
4 oz Mushrooms
1/4 Small Red Onion, Sliced
Extra-Virgin Olive Oil
Kosher Salt
Fresh Ground Black Pepper

Pre-heat oven according to pre-made crust instructions. Fill a medium sized sauce pan with water and bring to a boil. Place ice and water into a small bowl, big enough to fit tomatoes. Place tomatoes into boiling water for 1 minute. Remove with slotted spoon an place into ice water. Allow a few minutes to cool. Peel skin off tomatoes and roughly chop. Set aside. Melt butter into a small sauce pan over medium heat. Add garlic, red pepper and shallot. Stir occasionally over medium heat, about 4 minutes. Add chopped tomatoes, basil, and wine. Add salt and freshly ground pepper to taste. Cooking over medium-low heat for about 10 minutes, until sauce is thick and some of the moisture evaporates. Remove from heat using a standard blender or hand-held blender, puree sauce until smooth. Top pre-made crust with sauce mixture. Top sauce with mushrooms, cheese and red onion (if you like onions!).  Drizzle with a small amount of olive oil, salt, and freshly ground pepper. Bake until cheese is melted an crust is light brown. Remove from oven, slice and serve.

* Udi's Gluten-Free Pizza Crust are very good.

Red Pepper & Mushroom Stir-Fry

This gem is another great quickie meal. I am a huge fan of the stir-fry method. With the added chicken and brown rice, you have a nice satisfying meal for four eaters. I like to serve this family style - on my Grandpa Giglio's platter. The man could cook well - and I "try" to do the same.

1 Red Bell Pepper
4 oz Sliced White Button Mushrooms
1 Clove Garlic, Minced
1 Chicken Breast Half, Sliced into Thin Strips
Juice of 1 Lime
1 Tbsp Brown Sugar
2 Tbsp Low Sodium Soy Sauce
1/4 Tsp Cornstarch
1 Tsp Vegetable Oil
Brown Rice

Make brown rice according to package directions. Set aside. In a small bowl, whisk lime juice, brown sugar, cornstarch and soy sauce. Mix well. Set aside. Heat oil in a large skillet over medium-high heat. Add garlic to skillet and cook about 30 seconds until fragrant. Add chicken and cook until browned and no longer pink inside. Remove chicken and place onto platter. To skillet add mushrooms and peppers. Stir fry vegetables until soft. Add lime juice mixture and chicken to the pan. Toss everything until incorporated. Serve mixture next to brown rice.

Chili-Grape Turkey Kielbasa

This was another childhood favorite. My mother (Hi Charlotte!) use to get after me for drinking the left-over sauce. The dish is literally these three (3) ingredients in a crock. Fill it up, turn it on, and you will be the life of any party. The kielbasa is a wonderful appetizer for the holidays and by using turkey kielbasa, you reduce your fat intake. Go MEAT!

1 Link Turkey Kielbasa, Sliced 1/2" Thick
1/2 Jar Heinz Chili Sauce
1/2 Jar Grape Jelly

Set crock-pot on high. Combine kielbasa, chili sauce, and grape jelly and place in crock-pot. Stir. Simmer 2 hours.  Pour mixture into a shallow serving platter. Serve on toothpicks.

The Nested Egg

My pictures don't do any justice to how wonderful this taste. If you adore hash browns, this is great one pan way to start the day. Crispy potatoes and warm egg yolk make a great pair. While I list arugula as an ingredient, you can use chopped spinach. In case you weren't aware from the other posts, I needed to use up my arugula. This is a great source of protein and since it's homemade, really good for you!

1 Egg
2 Tbsp Cheddar Cheese
1 Potato, Peeled & Shredded
Arugula, Handful
Kosher Salt & Ground Pepper
Olive Oil

Crack egg into a small dish. Be careful not to break the yolk. Heat a small skillet over medium heat. Brush bottom of skillet with olive oil. Place potatoes in a small flat mound in the center of the pan. Using your fingers or a spoon, make a little well for the egg. Place your greens around the well. Slowly pour in your egg. Gently sprinkle with cheddar cheese. Add a bit of salt and ground pepper to taste. Place lid on skillet and cook for 4 to 6 minutes (depending on how you like your egg. I prefer my egg runny, so I get away with 4 minutes). Enjoy!

Crusted Chicken Cutlets

As a child when we ate out, I only ordered chicken tenders. Preferring crispy, heavily battered, juicy, pieces of protein topped off with honey mustard. McDonald's didn't have this sweet dip, Wendy's version was the greatest and Arby's ran a close second. As time passed, I needed to make a version that was easy to make and didn't send me to a hot, sweaty, greasy aired fast food line. Well, low and behold this isn't deep or pan fried! I use cutlets instead of chicken breast and tenders only because I like the breading more than the protein. To make an easy honey mustard combine equal parts Dijon mustard, light mayonnaise and honey. If you like it on the sweeter side, add more honey and less mustard. Mix in salt and pepper and you have yourself a great sauce.

4 Thin Chicken Cutlets
1 Cup Coarse Breadcrumbs*
1 Egg, Beaten
1 Teaspoon Paprika
1/2 Teaspoon Mustard Powder
1/2 to 3/4 Teaspoon Kosher Salt
4 Teaspoons Canola Oil
Freshly Ground Black Pepper
Cooking Spray

Preheat your oven to 450 degrees.  Spray a large cookie sheet with cooking spray. In a shallow bowl, beat egg. In a second shallow bowl combine breadcrumbs, paprika, mustard powder, salt, and pepper. Mix well. Add canola oil and mix breadcrumbs with a fork. Distribute the oil evenly throughout breadcrumbs. Dip chicken in egg and then in breadcrumbs. Cover both sides with crumbs. Repeat with remaining cutlets. Place cutlets on cookie sheet. Spray chicken with cooking spray. Bake in oven for 10 to 12 minutes until crumbs are golden brown. Let chicken rest five minutes to redistribute the juices. Serve with honey mustard.

* Can be made with gluten-free breadcrumbs.

Lemony Pasta

My cure for any bad day is a bowlful of pasta. Bad news, rainy day, or a cranky boss - this is good medicine. I am addicted to lemons and often eat a wedge if they come with a drink. Really - I love sour! So, you will see a healthy dose of citrus here. You can use any pasta with recipe. In fact, it works well with angel hair pasta. The preparation is for two people, but more often than not - I eat the whole bowl. The arugula gives a nice peppery compliment to the lemon.

2 Cups Cooked Pasta*

Juice of 1/2 Lemon and Reserve Another Half to Squeeze

2 Teaspoons Olive Oil
Arugula, Small Handful

Kosher Salt

Fresh Ground Pepper

Thin, Peeled Slices of Parmesan Cheese (Use a Vegetable Peeler)

After cooking the pasta to your liking (I prefer it to be al dente), place pasta in a medium sized bowl. Add olive oil, two healthy pinches of salt, two grinds of fresh pepper, arugula and lemon juice. Toss pasta. Divide among two plates. Top each with parmesan, another grind of pepper, pinch of salt, squeeze of lemon and a drizzle of olive oil. Serve with fresh bread slices.

* I often use protein enriched pasta such as Barilla Plus Penne. It's a good source of Protein and & ALA Omega-3s.

Grilled Chicken Salad with Honey Mustard Vinaigrette for One

Most mornings, I make both breakfast and lunch for two people. Myself and my husband... I am not kidding! It saves money. Who wants to buy a $9 salad or a $10 sandwich? That may or may not include a beverage. This salad is my usual go-to salad prep. The night before I grill chicken cutlets with a spray of olive oil, salt and ground pepper for about 3 minutes on each side. The honey mustard vinaigrette is really easy and more on the acid side. I seem to prefer less oil and more vinegar. Pre-made croutons and leftover vegetable soup round out the meal.

Salad:
1 Grilled Chicken Cutlet Sliced into Strips
Mixed Greens, Large Handful
Baby Arugula, Large Handful
4 Quartered Campari Tomatoes (If you can't find them, grape tomatoes work!)
Walnut Pieces, Small Handful
Cranberries, Small Handful

Vinaigrette:
Pinch of Kosher Salt
Grind of Fresh Black Pepper
1 Teaspoon Honey
2 Teaspoon Olive Oil
1 Teaspoon Sherry Vinegar
1/2 Teaspoon Dijon Mustard

Place mixed greens and arugula in a large takeout container. Mix a bit to distribute the arugula. Quarter tomatoes and place on one side of the container. Slice chicken and place on the other side. Cover chicken with walnuts and cranberries.

For vinaigrette, mix kosher salt, fresh black pepper, honey, olive oil, sherry vinegar and mustard in a small takeout cup - those cups suited for salad dressing. Place lid on cup and shake vigorously.

Pack vinaigrette with pre-made croutons, leftover vegetable soup and salad. Your lunch is ready!

Easy Pork Quesadillas

Sometimes after working on my dissertation all day, I do not want an involved meal. Everyone likes quesadillas, right? Well anything that involves cheese is golden in my husband's eyes. Mixing the sour cream with the meat gives it a nice tang. If you like, feel free to add a dash of Frank's Hot Sauce to the mixture. It will give it a nice kick. I served this with a fresh tomato salad and bottled taco sauce. Simply mix quartered small tomatoes, a few slices of cucumber, 1 tsp. olive oil, splash of sherry vinegar, salt, pepper and a pinch of dried basil together. Makes for a great quickie meal.

3/4 Pound Ground Pork

1/2 Cup Chopped Onion
1/3 Cup Light Sour Cream
3/4 Cup Shredded Part-Skim Mozzarella Cheese
8 Corn Tortillas

Vegetable Oil

Frank's Hot Sauce (Optional)

Kosher Salt

Heat oil in a large skillet. Add onion and cook until soften. Add pork and a pinch of salt to taste stirring to break up the meat until it is browned and cooked through. Drain and move to a bowl. Let cool for 10 minutes.

Stir in sour cream and cheese and gently mix. Brush one side of each tortilla with oil. Divide mixture among half the tortillas. Place the remaining tortillas on top.

Wipe out your skillet and heat a Tbs. vegetable oil over medium-high heat. Place tortillas, two at a time, in the pan. Cover with a panini press (as shown above) or any heavy flat bottomed pan. Grill for 2 1/2 minutes on each side. Cut up and serve!

Vegetable Soup

When I returned from a road trip this summer, I decided to be a vegetarian for a week. Reason? Well, I ate quite a few diner French fries and Kansas City BBQ. I haven't done anything like this since high school. Knowing I need to save for school supplies, this would be a way to save a few dollars for the week. This soup is great with fresh summer vegetables. While on the road trip, I visited my friend Nick. He had a great garden - best one I've seen in a long time. So, the zucchini in this one - were from him! This does call for chicken broth - so, I guess I cheated a little...

4 Tablespoons of Olive Oil
1 Small Onion, Diced
1 Red Bell Pepper, Seeded, Cut into 1"x 1/2" Slices
5 Plum Tomatoes, Halved and then Thickly Sliced
1 Beefsteak Tomato, Halved and then Thickly Sliced
1 Very Large Zucchini or 3 Small Ones, Sliced 1/4" and Halved
5 Large Garlic Cloves, Minced
2 Potatoes, Peeled and Diced
3 Cups Chicken Broth (I use Better Than Bullion)
Kosher Salt, Ground Pepper

1/2 Cup Vegetable Oil
1 Cup Basil Leaves
Salt, Pepper

In a large soup pot or Dutch oven over medium, heat 1 Tbs. olive oil. Cook onion and pepper about 10 minutes. Remove and place in a large bowl. In same pot, heat 1 more Tbs. olive oil. Cook tomatoes for 8 minutes. Move to the onion and pepper bowl. In same pot, heat 1 more Tbs. olive oil. Cook zucchini 8 minutes. Add garlic and cook about 1 1/2 minutes. Stir in cooked onions, peppers and tomatoes. Move 1 1/2 cups of vegetables to a bowl. Set the bowl aside. Add the diced potatoes and broth. Simmer for 30 minutes. Season with kosher salt and ground black pepper.

In a blender, process the vegetable oil, basil, 2 large pinches of kosher salt and a bit of ground pepper. Blend on high for 20 seconds.  Move to a small bowl.

Using a hand blender (God's gift to avoiding traditional blenders!), blend the soup in the pot. Incorporate saved vegetables. Serve soup in bowls and drizzle with the olive oil basil mixture.

Grated Pear Oatmeal for One

When I started working from home, it was a great opportunity to make a more involved breakfast. I needed sustenance to tackle whatever I was working on that day...  Easy to make, this oatmeal combines two of my favorite things - BUTTER and FRUIT. If you don't have a pear, apples work nicely. Granny Smith's are my favorite. This is my blog's inaugural meal. What a way to start the day.

1/2 Cup Rolled Oats
1 Cup Plus 2 Tablespoons Water
Healthy Pinch of Kosher Salt
1 Medium Grated Pear
1/2 Teaspoons Lemon
1/4 Cup Skim Milk
1 Tsp Salted Butter
Honey (Optional)

Mix rolled oats, water and salt in a small saucepan. Bring to a boil. Stir while boiling - it tends to stick to the pan. Sometimes, I give my pan a good soak after this breakfast!

Add pear and lemon. Cook for about 3 to 4 minutes stirring often.

Add milk and butter. Stir and cook for another minute. I like to put on EXTRA butter, but a drizzle of honey is nice as well.

WHY A BLOG?

It was about TIME I started a blog - if nothing more than to keep track of my various expeditions in the kitchen! As of today, I will post what I create for breakfast, lunch, dinner and everything in between. My background is in psychology and since I love to feed my husband - I create most of my dishes with a bit of problem solving and a limited graduate student budget.

Try the recipes if you like and of course... enjoy your food!