My NEW cookbook is here! Available for pre-ordering now!

Hello and let me say it seems like forever since we chatted!  Lol. Below is what I’ve been working on…my first ever cookbook!  I wanted to share it with you and let you know how much I appreciate each of you for your support and understanding.  It’s filled with colorful dishes and there’s something for everyone in it (I hope!).  This has truly been a long project but so very rewarding.  I hope you will sit and read a few of the recipes then glide into the kitchen and prepare a delicious, colorful meal for yourself, your family or anyone visiting.  Just enjoy!  Please let me know what you think about it!New Book Cover

Kimchi and Seafood Soup

Kimchi and Seafood Soup


1½ tablespoon of garlic infused olive oil

½ tablespoon of sesame oil

3 ounces fresh breech mushrooms (or your favorite mushroom)

½ small onion, diced

2 scallions, divided (bottoms and tops) bias cut

1 celery stalk, diced

2 cloves garlic, crushed and chopped

1 tablespoon fresh ginger, finely chopped

2 quarts of seafood stock

½ cup dry white wine

2 tablespoons fresh cilantro, chopped

1 teaspoon turmeric

1 bunch of bok choy, green parts only, chopped

1 pound cod, cut into chunks

1 pound of shrimp, deveined, shells removed

3 tablespoons miso

2 cups kimchi (cabbage), drained and chopped


Method of Preparation

In a large Dutch oven add both oils and heat on medium-high heat.

Add mushrooms and onions and cook until the mushrooms turn brown.

Add in the garlic, ginger, celery and scallion bottoms.  Cook for another 3 minutes or until fragrant.

Pour in the stock, wine and sprinkle with turmeric.  Bring to a boil uncovered.

Reduce heat and add the bok choy and cilantro and continue cooking for another 3 minutes.

In a separate bowl, add the kimchi and miso.  Stir together using the soup to thin.

Add the seafood.  Cover and cook until the seafood is done.

Remove the pot from the stove to prevent over cooking the fish and serve.

Garnish with scallions or cilantro.



“Twisted” Italian Sausage Soup

“Twisted” Italian Sausage Soup

Twisted Italian Soup

I don’t know about you but I love a good, stick-to-my-tummy soup on a fall or cold winter day.  Add a nice glass of wine and you won’t see me until the next morning!  Here’s a soup I made one day for my family while I was developing a new, whole grain, cornmeal cornbread recipe (but please, use your favorite cornbread recipe).

For this recipe, I started by browning some Italian sausage, both hot and sweet.  I then drained the meat and set it aside.  Next, I drizzled a little oil in the pot and added my onions and garlic.  Once the onions were translucent I added chunk, fresh rutabagas, diced carrots, and half of a sweet potato which I diced also.  I browned the root vegetables for about 5 to 7 minutes and then added my broth using enough broth to cover the vegetables.

I cooked this for about 10 minutes to allow the flavors to harmonize.  Next, I added fresh, chopped thyme, dried parsley, turmeric, a variety of canned, rinsed beans and peas (cannellini, chick peas, black-eyed peas) and a can of whole, peeled tomatoes.  I used my potato masher to smash a few of the beans, peas and tomatoes.  Doing this will act as a thickener without having to add flour or cornstarch, but if you feel better using either, do so.

I returned the meat to the pot and added a little more broth to cover all the ingredients.  Lastly, I covered the pot with a tight-fitting lid and allowed the soup to cook until the beans and peas were tender and the desired flavor had been reached.  In the last 5 minutes of cooking, I added sea salt, fresh, ground, black pepper and chopped, fresh kale.

Optional:  A small amount of heavy cream at this point may be added to the pot for a richer soup.  I served it over a slice of my new cornmeal cornbread and shared some with my neighbors!  I needed the feedback.

For this soup, I really did not measure the ingredients because I make it slightly different each time (trying out a new herb, adding tomato sauce instead of tomatoes, adding potatoes…it just depends). Try it out and use as much or as little of any ingredient you choose.  Send me feedback! I’d love to hear from you.

Eat in Season-It’s so good for you!

Eat in Season-It’s so good for you!

Fall is here and I for one am so excited to see it!  I love fall!  I feel almost as though it has crept upon us as quietly as the tiny caterpillar I saw squirming up the stem of my basil plant today.  Don’t worry, I didn’t eat him…I sent him on his way (with the stem he was so attached to and enjoying).   One of the reasons I enjoy the fall so much is the great outdoors and how my garden changes.  My heirloom tomatoes are still thriving and looking even more beautiful than the day before, my red-veined sorrel which showed up early this spring and is still growing strong.   I enjoy cooking with hearty vegetables like cabbages, parsnips and rutabagas.  Have you ever tried rutabaga French fries with chipotle or red pepper dip?  Yummy to my tummy!  The sweet to my soul in can be found in the magical fruits like apples, pears, peaches and plums all beautifully colored and plump and juicy.  Pies and cobblers here I come.   It’s also a season of roasting and stewing and braising meats until they fall off the bone or melt in your mouth.  To wake up to hot cider and cozy up with a blanket.  So as the world turns and changes in a direction to give us longer nights (more time for smooching….lol) I gear up for extra time in my kitchen preparing delightful, colorful treats the earth has provided for me and only in this special season of oranges, purple, reds and whites!




Chopped Sirloin with Gravy

This dish went so fast we forgot to take an actual picture of it plated properly; but man, was it good!   Chopped Sirloin with Gravy who doesn’t love a good gravy?   We all had to be rolled away from the table.   Prepare the sirloin patties a day in advance and wrap in plastic wrap and keep in the refrigerator until the next day.  It’s a great thing to come home to.  Add a green vegetable or salad and perhaps a baked white or sweet potato and bam!  Dinner is ready.

Ingredients (for the steak)

2 eggs

¼ cup onion, minced

¼ cup fresh parsley, chopped

1 tablespoon Worcestershire sauce

½ teaspoon liquid smoke

2 cloves garlic, minced

¼ cup crushed salt crackers

1½ pound ground sirloin

1 teaspoon kosher salt

½ teaspoon fresh black pepper

½ teaspoon paprika

Pinch of crushed red pepper flakes

Ingredients (for the gravy)

2 tablespoon unsalted butter

8 ounces button or cremini mushroom, sliced

½ cup diced onion

2 tablespoons dry white wine

2 tablespoon all-purpose flour

2 cups beef broth

¼ cup fresh parsley, plus extra for garnish

Method of Preparation

Preheat an oven to 400º.

For the steaks, combine eggs, onion, parsley, Worcestershire, garlic, and crackers.  Add sirloin, salt, pepper, paprika and crushed red pepper flakes; mix to combine.  Shape meat into four 8 to10 ounce sirloin patties.  Set aside.

Heat a heavy-bottomed skillet on medium-high heat.   Add sirloin and sear on one side and cook for about 3 to 4 minutes.  Turn sirloin over and transfer the entire pan into the oven and cook until desired doneness about 4 or 5 minutes.  Remove from the oven and place on a warm serving plate.  Loosely tent with foil to rest and allow the residual heat to finish the cooking and redistribute all the juices.

For the gravy, using the same hot pan melt the butter until bubbling.  Add the onions and cook until translucent then add the mushrooms.  Sauté over medium-high heat until the mushrooms begin to    release their moisture.  Cover until the liquid has been released and then remove the lid and allow the moisture to evaporate.  Add the wine, for flavor, and allow it to evaporate as well.  Add the flour and mix allowing the flour to brown and absorb all the flavors of the mushrooms and onions.  Stir in the broth and cook until the gravy starts to thicken.  Remove from the heat.  If the gravy is too thick thin it with more broth or water.  Season with salt and pepper.  Serve gravy over sirloin and garnish with fresh chopped parsley.


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