Stuffed Zucchini

The first recipe posted in over a year! This is a simple recipe but filling and healthy. Even my toddler was impressed.

4 zucchinis, firm and healthy
1 large tomato peeled & chopped
5 tbsp. bread crumbs
1/4 tsp. garlic crushed
salt to taste
fresh ground pepper
1 tablespoon olive oil
3 tablespoons grated parmesan

Wash zucchini. Make a slit lengthwise and scrape out fleshy part. Place in boiling salted water and boil 2-3 minutes. Preheat oven to 375 degrees F. Drain zucchini and set aside. Saute garlic in olive oil. Add tomato, scraped pulp, 2 tbsp. bread crumbs, salt, and pepper.

Transfer to a baking dish. Sprinkle the remaining crumbs and cheese over the zucchini.
Bake 10-12 minutes. Makes four servings.

Cream Of Chicken & Vegetable Soup

1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
12 ounce evaporated milk (1 can)
~ 1 pound / 16 ounces assorted steamed / prepared vegetables
3 cloves garlic
2 boneless, skinless chicken breast halves (about 8 ounces total), cooked and cubed
2 – 4 cups chicken stock, depending on desired consistency of soup
1/4 teaspoon thyme
1/4 teaspoon garlic salt
salt and fresh ground pepper

Melt butter in medium saucepan over low heat and saute garlic until softened, about 10 minutes. Stir in flour until smooth. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, broth, and onion salt. Heat through and serve. Makes about 6 – 10 servings, depending on amount of stock used.

Pastel De Tres Leches

(or, Three Milk Cake)

1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 cup unsalted butter
2 cups white sugar (divided)
5 eggs
1 1⁄2 teaspoon vanilla extract (divided)
1 cup milk
1⁄2 of a 14-ounce can sweetened condensed milk
1⁄2 of a 12-ounce can evaporated milk
1 1⁄2 cups heavy (whipping) cream

Preheat oven to 350 °F. Grease and flour a 9 x 13 inch baking pan.

Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.

When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, and condensed milk and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Whipped cream topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.
Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled and with fresh fruit, if desired.


Caribbean version: Replace the sweetened condensed milk with 1⁄2 cup of coconut milk in the milk mixture. You can also add 1⁄4 cup rum or any other liqueur.

Southern version: In addition to the three milks, add 1/3 cup peach schnapps. You can add 1⁄2 cup of diced, drained peaches to the batter. About 1⁄4 cup of pecans can be added to the batter or sprinkled on top of the cake before serving.

Cream Of Broccoli Soup

3 tablespoons butter
3 cloves garlic
3 stalks celery, coarsely chopped (about 1/4 inch)
2 lb. broccoli, cut into large florets
1 quart / 4 cups low-sodium chicken stock
12 ounce evaporated milk (1 can)
1 cup grated cheddar cheese
3 tablespoons flour
fresh ground pepper

In bottom of large soup pot, saute garlic and celery in butter over medium heat until softened but do not brown. Add broccoli and chicken stock (stock may not cover). Bring to a boil, then reduce heat to low and simmer until broccoli is quite tender, but not cooked to mush, about 20 minutes.

Puree broccoli and broth in food processor. If desired, remove a few pieces of broccoli before pureeing and add back in when finished. Pour puree back into soup pot. Blend half the evaporated milk and flour separately. Add flour/milk mixture to soup along with cheddar cheese, reserving some cheddar cheese for garnish. Bring soup barely to a boil while stirring. Soup should now have a moderately thick consistency. Add remaining milk, mixing with more flour if necessary to bring soup to desired consistency. I personally don’t find more flour necessary. I also enjoy a thinner cream soup.

When soup has thickened, remove from heat or put on VERY low heat so that milk doesn’t ‘break’. If necessary, gently reheat small batches in saucepan or in microwave. Soup will keep for 3-4 days in refrigerator. Makes about 8 servings.

Chocolate Chunk Banana Bread

2 eggs
1 cup ripe mashed bananas (about 3 bananas)
1/3 cup canola oil
1/4 cup milk
2 cups flour (I use a 1/2 and 1/2 blend of all-purpose and whole wheat pastry flour)
1 cup sugar
1 cup semi-sweet chocolate chips or chunks
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)

Preheat oven to 350°F. Mix eggs, bananas (about 3 bananas), oil and milk in large bowl until well blended. Mix dry ingredients separately in large bowl. Add wet ingredients; stir just until moistened. Grease loaf pan; fill with batter.

Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Store, tightly wrapped, at room temperature.

A variation from – combine the dry ingredients for a bread mix and give it as a gift:

Chocolate Chunk Banana Bread Mix

Makes: 1 loaf

2 cups flour
1 cup sugar
1 cup semi-sweet chocolate chips or chunks
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)

1 disposable 9×5-inch foil loaf pan

Place all dry ingredients in 1-gallon sealable plastic bag; seal bag. Place bag in loaf pan. Place in decorative gift bag. Pair wrapped bread mix with tea towels for a great hostess gift.

Attach the following preparation directions to bag:

Preparation Directions: Preheat oven to 350°F. Mix 2 eggs, 1 cup mashed ripe bananas (about 3 bananas), 1/3 cup canola oil and 1/4 cup milk in large bowl until well blended. Add bread mix; stir just until moistened. Grease foil loaf pan; fill with batter.

Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Store, tightly wrapped, at room temperature.


4 slices white bread
2 1/2 pounds ground beef
2 garlic cloves
2 stalks celery
2 carrots, scrubbed
1/2 cup fresh parsley (or 2 tablespoons dried)
1 large egg
3/4 cup ketchup
4 teaspoons dried mustard
2 teaspoons celery seed
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 tablespoons packed brown sugar

Preheat oven to 400 °F. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl and add ground beef. Place garlic, celery, carrots, and parsley in food processor until finely chopped (you may want to cut the celery and carrots down a bit before processing). Mix the vegetables into meat mixture. Add egg, 1/2 cup ketchup, 2 teaspoons dried mustard, celery seed, salt, and pepper. Combine thoroughly, using your hands. Place in a loaf pan.

In a small bowl, combine remaining 1/4 cup ketchup, remaining 2 teaspoons mustard, and brown sugar. Whisk until blended. Brush mixture over top of meat loaf. Place the pan on a baking sheet to catch drippings and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160°, about 1 1/2 hours.

Let meatloaf stand about 15 minutes before slicing. Makes about 6 servings.

Okay, I basically stole this recipe from you-know-who (initials M.S.). Still, I have refined the recipe and simplified the directions a bit (she loves to make things more complicated than they should be). This is a very hearty, moist meatloaf with a great ketchupy crust. Nothing says “I love you” better than a big slab of animal product for Valentine’s Day, right? 🙂

Sweet and Spicy Candied Pecans

Enjoy with this version of a Waldorf salad.

Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces

Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

Makes 1 1/2 cups.

Waldorf Salad

1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon sugar
2/3 cup dried tart cherries
4 Granny Smith apples, cored, cut into 1/2-inch cubes
1 1/3 cups very thinly sliced celery
1 1/3 cups red seedless grapes, halved

Romaine lettuce leaves
Sweet and Spicy Candied Pecans

Whisk mayonnaise and next 3 ingredients in large bowl. Add cherries, apples, celery, and grapes; toss. Season with salt and pepper.

Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.

Makes 6 servings

Tempeh Tacos

1 pound tempeh (2 8-oz packages)
2 tablespoons extra-virgin olive oil
3 tablespoons tamari
1/4 cup lime juice
1 tablespoon chili powder or Mexican seasoning
1/4 cup chopped cilantro
12 taco shells or tortillas

Taco fixings:

Shredded lettuce
Feta cheese
Avocado slices

Crumble or chop tempeh into small pieces and place in a mixing bowl. Combine 1 tablespoon of the oil, the tamari, the lime juice, and the chili powder in a small bowl and pour this marinade over the tempeh. Let stand 10 to 30 minutes. The longer time allows more absorption of the flavor.

Heat the other tablespoon of oil in a large skillet. Add the marinated tempeh and keep mixture moving in the pan until tempeh turns golden brown. Add chopped cilantro just prior to serving. Warm taco shells according to directions on package. Fill taco shells with tempeh mixture and your favorite fixings.

Preparation time: 30 minutes to marinate, 5 minutes to assemble tacos.

Makes 6-8 servings

Chicken Paprika With Dumplings

6 boneless, skinless chicken breasts
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. Hungarian paprika
1 c. chicken broth
1/2 c. dry white wine
8 ounces dairy sour cream
1 Tbsp. cornstarch or flour

dumplings (alternatively, use your own recipe or a mix):
3 eggs
1/3 cup water
2 1/2 cup all-purpose flour, sifted

Add chicken, seasonings, broth, and wine to crock pot. Cover and cook on low 5 to 6 hours. Shortly before serving, turn to high and stir together sour cream and cornstarch. Stir into crockpot and heat through. Taste and adjust seasonings.

For dumplings, beat 3 eggs; add 1/3 cup water and 2 1/2 cups flour. Beat with spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, about 10 minutes. Serves 6.

A couple notes — you can use bone-in chicken for this recipe as well. Be sure to remove skin and fat, but the cooking time will be the same. Also — for the love of God — do not use wheat flour in your dumplings! I tried it and it was awful. Dumplings are supposed to be salty, starchy, doughy, and should contain NO nutritional value.