Tricolore Orzo Salad w/Basil-Cilantro Pesto

orzo salad with basil-cilantro pesto, baby asparagus, grape tomatoes, and uncooked firm tofu

I bought several bunches of fresh herbs from the farmer's market the other day -basil, parsley, and cilantro. I keep hearing how easy pestos are to make, but I find a bit daunting any recipe that calls for me getting out my stepstool and reaching above the stove to get down the food processor. Sure, I could leave it on my counter, but its more often used sibling appliances have already taken residence on what little space I have. Silly, I know. I finally decided today was the day, and it was so easy!

1 cup fresh basil leaves
1/2 cup fresh parsley
1 cup cilantro
1 jalapeno, seeded and chopped
1/2 cup olive oil
3 cloves garlic
salt and fresh cracked pepper

Add herbs to food processor. Slowly add the olive oil in a constant stream while the food processor is on. Add garlic and jalapeno and pulse again until blended. Add salt and fresh ground black pepper to taste.

Orzo Salad: Blanch some baby asparagus and set aside. Cook one small box of orzo, according to package. Rinse and allow to cool. Add asparagus, grape tomatoes (sliced in half) and firm tofu (one package, drained and cubed). Dress with as much of the pesto as desired. Optional: add fresh shaved parmesan.

Move Over, Wahoo's!

Tilapia, marinated in lemon juice, salt and ground roasted cumin. Cooked on grill pan, on high heat 2-3 minutes each side (depending on thickness of filet). Cabbage salad -cabbage, shredded carrots, chopped tomatoes, one large clove garlic, paprika, roasted cumin powder, dried mint, sea salt, fresh cracked black pepper. A couple of tbs vinegar and fresh lemon juice. For a creamier salad, instead of mayo, I used two tbs firm yogurt and a tbs low fat sour cream. Arrange fish on corn tortilla, top with cabbage salad and sliced avocado.

Savory Oats

Like many people, when I think of oatmeal, I think of a bowl of mush that happens to be really good for you... made appetizing by the addition bananas, brown sugar, and maybe some blueberries and walnuts if I'm feeling adventurous. I haven't always been good about starting off the day with breakfast, usually resulting in me starving by noon. A friend suggested that I just make a pot of plain oatmeal so that I would have a convenient, healthy breakfast on hand in the mornings. The day before, I had some with honey. Yesterday, I added bananas and brown sugar (and really enjoyed it). By Day 3, I felt oatmealed out.

I realized that the problem is that I'm more of a savory-breakfast person. Don't get me wrong. I love warm blueberry pancakes or french toast with maple syrup, but I'd rather someone else at the table order it so I can have a few bites of theirs after I'm done with my omelet.


On Day 3 of my oats-for-breakfast kick, I decided I was done and that eggs were in order. As I rummaged through through the refrigerator for ingredients, it dawned on me that I could come up with a savory meal incorporating the oatmeal. I sliced up a small red onion, some mushrooms and several sprigs of cilantro, sauteed them in a bit of olive oil, added salt and fresh cracked pepper. Mixed in a cup of the cooked plain oatmeal into the pan and there I had it -savory oats for breakfast.


Optional: top with fried egg, over easy.

Gone Bananas!

I love baked goods, especially breads and cakes, but the only thing I really use my oven for is an occasional frittata. (That reminds me, I need to add quiche to my list of "to cook" items.) Last night I looked over at the bunch of overripe bananas sitting on my counter and had a flashback from childhood. My mom's friend had given her a banana bread recipe and she had saved that recipe on an index card for over a decade. I called her in hopes of getting the recipe, but sadly that 3"x5" card was long lost.

In browsing through various recipes, I realized they all had one thing in common -they all mentioned "creaming" butter and sugar (or shortening and sugar). A newcomer to the baking world, I had to look up the definition and found that this is the technique of blending ingredients — usually granulated sugar — together with a solid fat (butter or shortening). The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, creating tiny air bubbles. These air bubbles remain in the final batter and expand during baking.

Creaming butter and sugar.

this recipe is based on one by Julia Child:
2 cups flour
2 eggs
1 stick butter (1/2 cup)
1 tsp vanilla extract
2 1/2 ripe bananas
1/2 tsp salt
1 tsp baking soda
1/2 cup chocolate chips
1 cup sugar

In separate bowl, combine flour, salt and baking soda. Cream together butter and sugar. Add eggs, vanilla extract and mix. Mix in flour mixture. Fold in chocolate chips. Spoon into greased pan. Bake at 350 degrees for one hour.

Banana batter, just before the chocolate chips.


And...the finished product.

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Tilapia Curry

You can use any firm, white fish for this recipe. I happened to have tilapia on hand.

1 tbs butter
1/2 small brown onion, minced
3 cloves garlic, minced
1/2 of ginger, sliced thinly
2 cups chicken broth
1 can light coconut milk
3 tbs tomato sauce
lemongrass, two stalks, sliced diagonally
cilantro, several sprigs, chopped
1/2 tsp brown sugar
1 tbs madras curry powder
1 tbs fresh lime juice
1 1/2 tsp salt
black pepper to taste

In saute pan, melt butter over medium heat. Add onions and cook until browned. Add garlic and ginger, stirring occasionally. Add remaining ingredients -except for the fish- and bring to boil. Lower heat and simmer for 15 minutes. Add fish and allow to cook on low heat for another 10 minutes.

Sweet Beginnings

Ok, so I can't take any credit for making this scrumptious delight -all I did was take photos. Well, I ate it too. A dear friend made this for brunch one day and I can still smell the warm, buttery sweetness of that morning like it was yesterday...

French toast baked in honey-pecan sauce


4 large eggs, beaten
3/4 cup half-and-half
½ tablespoon brown sugar
1 teaspoon vanilla extract
6** (2-inch thick) slices day-old French bread or crusty bread
1/4 cup (½ stick) unsalted butter, cut into pieces
1/4 cup brown sugar
1/4 cup honey
1/4 cup maple syrup
1/4 cup chopped pecans


Ooey-gooey goodness!

Combine eggs, half-and-half, brown sugar and vanilla extract in a small bowl. Pour half mixture into a baking dish. Place bread into pan; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid. Refrigerate, covered, overnight.

Preheat oven to 350 degrees. To melt butter, place in 13-by-9-by-2-inch baking dish and set in oven. When melted, stir in brown sugar, honey, maple syrup and pecans. Set soaked bread slices on top of pecan mixture. Bake for 30 to 35 minutes or until puffed and golden brown. Remove with spatula, and invert slices on two serving plates. Spoon any extra syrup and nuts on top.

*The original recipe called for only 4 slices, but we found that there was enough of the honey, maple mixture for 6-8. Original recipe can be found in The New InterCourses: An Aphrodisiac Cookbook.

Not Your Mom's Fish Filet

I don't generally indulge in croissants when making sandwiches, but today I was in the mood for a little splurge.









Grill swordfish steak on grill pan, about 4 minutes each side. Thinly slice half of a small onion. Heat one tsp olive oil, then add onions. The key to caramelizing onions is to cook them slowly over medium heat, and do not leave them alone! Stir until golden brown. Some like to add a bit of sugar to help the caramelizing process along, but I've never felt the need to...just let the natural sugars of the onions slowly caramelize themselves.

Toast croissant and spread horseradish mixture* on each side. Top with swordfish and onions.

*mix together equal amounts of light mayo and horseradish.