Category: Blog

If you are just learning how to cook or are teaching little ones the art of cooking, I think making soup is on the easiest meals to make in the kitchen together because you really can not mess it up. 

​There is nothing like a great tasting soup, a roaring fire going in the fireplace (even if it a gas log), and loved ones gathered around enjoying a delicious meal together. 

• 1 medium onion
• 4-5 garlic cloves
• 5 regular sized carrots
• 4-5 stalks of celery
• 1-2 zucchini
• ¼ c to ½ c bacon or pancetta chopped (also when using bacon I bet pre-cooked)
• 1 28 oz. can of diced tomato
• ½ c diced mushrooms 
• 2 cans of Garbanzo beans or your choice of white beans 
• Parmeseano Reggianno Cheese and Rind 
• 2-4 containers of broth; 2 beef and 2 vegetable. This amount is optional and will yield more soup.   The mix of beef and vegetable broth pairs well with the soup.
  

Directions:

1. On the stove add 2-3 Tbsp. of Olive Oil to a pot and add chopped onion and garlic. Cook until translucent. 
2. Add chopped celery, carrots, and chopped pre-cooked bacon to the pot with the onions and garlic.  Also had the Parmeseano Cheese Rind here and allow the rind to start mixing with the flavors of the vegetables.  Cook vegetables and pre-cooked bacon until slightly cooked.
   **If using raw bacon cook in separate pan on the stove until thoroughly cooked.  Place cooked bacon on lined plate with a paper towel to absorb any grease.  Chop cooked bacon and add to the pot at this step. 
3. Slowly add one container of Beef Broth and Vegetable Broth 
4. Add sliced Zucchini and sliced mushrooms 
5. Add can of Diced Tomatoes and 2 cans of Garbanzo beans 
6. Add the additional containers of broth ( 1 beef and 1 vegetable)Let soup simmer on low for about an hour. Stir occasionally

   ​Enjoy!

Happy St. Patrick’s Day!

Who doesn’t love to celebrate fun holidays? Who equally loves it, even more, when these holidays fall on the weekend???  We call that perfect alignment!   So go out and drink some green beer and have fun you deserve it!

My mother-in-law introduced Scotcharoos to me a couple years ago and these little goodies are seriously great for any occasion, last minute or not.

These sugar laden treats are very easy to make and the prep time is all of 20 minutes and are sure to be a hit by all including us Gluten-Free people too!

When I make Scotcharoos, which is once in a blue moon, I find myself trying to experiment with alternate ingredients to see if I can make them healthier or better than the original…that is yet to be determined or at least that is yet to be determined by my husband who has volunteered himself to be my human guinea pig.

My nieces and nephews love the crunchy, creamy and chocolate smoothness of Scotcharoos so much that these treats have been requested as a formal birthday cake…this dessert is serious business in my family. 

Please don’t take my word on these, have fun and try them out yourself!  Have a wonderful St. Patrick’s Day.

“May you live a long life Full of gladness and health, With a pocket full of gold As the least of your wealth. May the dreams you hold dearest, Be those which come true, The kindness you spread, Keep returning to you.”
-Irish Blessings

• 1 c. light corn syrup…………………..(I have used alternatives: honey, agave, or sugar water)
• 1 c. sugar………………… (I use organic sugar cane or Organic Coconut Sugar)
• 1 c. peanut butter
• 6-8 c. rice Krispy cereal
• 1 c. butterscotch chips
• 1 cup chocolate chips

1. In large sauce pan, turn stove on medium low and pour sugar and corn syrup or alternatives and mix until boiling.
2. Once mixture is brought to a boil had your peanut butter and mix until smooth
3. Pour rice Krispy cereal in sauce pan and blend until evenly coated
4. Place mixture into a lightly greased or sprayed 8 x 13 glass Pyrex container. Push down on the mixture to even it out in the container and flatten any bumpy sections until even.
5. In a bowl, you can either melt the chocolate on the stove top or in a microwave bowl.  If using the microwave change the power level to 7 and heat the chocolate 30 seconds at a time.  Make sure to mix the chocolate up after each time until smooth.
6. Once the chocolate is smooth pour over the Rice Krispy mixture and even distribute the chocolate.
   

Enjoy!

• 1-2 medium eggplant, sliced into ½-inch thick rounds (8 to 10 slices)
• 2 large eggs
• ⅔ cup plain panko bread crumbs (To make it Gluten-Free make sure the Panko mix says Gluten-Free)
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon Himalayan Sea salt
• ½ teaspoon black pepper
• cooking oil spray
• Tomato Sauce of your choice or 1 large 28 oz can diced Tomatoes and you can add fresh diced onions and garlic.
• ½ cup of mozzarella cheese and ½ cup Parmesan cheese to sprinkle over eggplant
• 1 cup fresh basil finely chopped, or ¼ c. dried basil
• ¼ c dried parsley to sprinkle over eggplant

Directions:

1. Cut the eggplant and place eggplant on 2 lined baking sheets with a double layer of paper towels and lay the eggplant slices among the sheets evenly. Liberally salt the eggplant slices, using about a teaspoon or so of salt, and let them sit at room temperature for about 45 minutes to an hour. This allows the eggplant to sweat releasing the water from them.  Using fresh paper towels, wipe the tops of the eggplant to remove excess salt and firmly press to release any remaining liquid. Dry on both sides and transfer to a plate. Wipe the baking sheets and line them with parchment paper or aluminum foil and spray well with cooking oil. (I have also tried spraying baking sheets with cooking spray but found lining the baking sheets with parchment paper and or aluminum foil is easier clean up).
2. Preheat the oven to 450 degrees F. In a medium bowl, beat the eggs using either a fork or a whisk. In another medium shallow bowl, combine the panko, oregano, basil, garlic powder, salt, and pepper.
3. Dip one slice of eggplant into the egg, making sure both sides are coated well, and then press ONE side into the bread crumbs. Transfer to the prepared baking sheet. Repeat the process with all remaining slices.
4. Spray the tops of the eggplant slices well with cooking oil or lightly drizzle olive oil over the tops and bake until the eggplant is soft and the crust is crispy, about 15 minutes.
5. Remove the pans from the oven and spoon a heaping tablespoon of sauce on each, followed by a slice of mozzarella.
6. Return the pan to the oven and bake until the cheese is melted, 3 to 5 minutes. Top with fresh basil and serve.