Sunday, December 7, 2014

Holiday Brunch Fruit Salad

This colorful and zesty fruit salad is simply delicious; quick and easy to prepare and marinate ahead the night before your brunch. Serves 12-16.


2 cups green Grapes, halved

2 cups Strawberries, sliced

2 cups Peach, sliced or chunked

2 cups Orange (Mandarin Oranges), segments

1 cup Kiwi, peeled and sliced or diced

2 Bananas, sliced

1 cup, Blueberries, fresh or frozen

1/2 cup Orange Juice

1/2-cup orange-flavored Liqueur (Cointreau®)

2 tablespoons white Sugar

  1. If using canned fruit, drain before adding.
  2. Add the prepared fruits, except the bananas and blueberries, to a large bowl.
  3. Whisk the Orange Juice, Cointreau, and sugar (until dissolved)
  4. Gently stir the orange mixture in with the fruit medley until coated.
  5. Cover the bowl and refrigerate until ready to serve.
  6. Before serving, gently stir in the freshly sliced bananas and blueberries, tossing with the orange dressing to coat.

Thursday, November 27, 2014

Thanksgiving Special - How Artists Would Plate Thanksgiving Dinner by Hannah Rothstein

Repost of : Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner

Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor
Piet Mondrian

Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor
René Magritte

Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor
Vincent van Gogh

Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor
Pablo Picasso

Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor
Jackson Pollock

Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor
Georges Seurat

Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor
Andy Warhol

In this fun series of photos titled Thanksgiving Special, San Francisco-based artist Hannah Rothstein imagines Thanksgiving dinners as plated by famous artists throughout history. Gravy, corn, mashed potatoes, and cranberry sauce, and even the plate itself is used as a medium for edible artworks in the style of Jackson Pollock, Cindy Sherman, Georges Seurat, and Vincent van Gogh. To see all 10 artworks head over to Rothstein’s website. Prints of the artistic plates are available, and Rothstein is donating 10% of the profits to the SF-Marin Food Bank. (via Coudal, Quipsologies)

Wednesday, November 26, 2014

Sweet & Savory Rice

This sweet and savory rice dish is perfect for serving as a side dish at Thanksgiving, even if you are serving stuffing. It's a delicious gluten free, vegetarian alternative. Serves 8-10


2 Cups Brown Rice, long grain
3 Tablespoons, Vegetarian "Better Than Bouillon"
4-1/2 cups Water to cook rice
1 cup Onion, chopped
1/2 cup Green Onion, chopped
1 cup Butter, or substitute
1/2-1 cup White Wine
1 cup Dark Raisins
1 cup Golden Raisins
6 tablespoons, Slivered Almonds or Pine Nuts, toasted
1 teaspoon Salt
1/8-1/4 teaspoon  Cayenne Pepper


Let the raisins soak in the wine, while you are preparing the rice and other ingredients for cooking.

Steam the brown rice in the vegetable bouillon until done. I use a rice steamer, but stove-top method is fine too.

In a deep skillet, saute both onions in the butter until soft. Stir in the wine-soaked raisins with all the liquid, toasted almonds, salt, cayenne pepper and cook for 5 minutes over medium heat. Add the parsley.

 When the rice and raisin mixture is ready, combine and serve warm, or cool to room temperature, refrigerate and reheat to serve as desired. This is a moist rice, so if you want it dryer, use less water to cook the rice of less wine in the mixture.

Enjoy! And Happy Thanksgiving!

Tuesday, November 25, 2014

Prickly Pear Aguas Frescas and Thanksgiving

This has been a year, not just a season, of great transition... an epic relocation back to Oregon from the far reaches of Washington. It took us months to accomplish our move with a husband who suffered an injury, required surgery and a long stretch of recovery time. Transitions into new jobs, new opportunities, putting down roots, networking for business, and yet another move, have kept my dance card pretty full.

I don't wonder where the time went, that's pretty clear, but as I reflect on how much has been packed in to this year, I'm going to take some time here to be thankful for all blessing packed in to this year too. Surviving and thriving, I'm amazed and thankful for all.... after all, everything leading up to right now has brought me here. "Here" is good, and it's right here that I attend to my languishing food blog, and that's another good thing!

Oh yes, my food blog has seriously languished... my last post was in April, like seven months ago! A quick post about the marvels of peeling an egg. Wow! During these past months, there were so many meals shared, and mostly prepared by family, who are far better cooks than me; quite a few meals on the go, and with so much on my plate, there has hardly been room for food.

I may not post as often as I have in the past, but I do want to play catch up during the winter and share some tasty recipes that are creations of my daughter and her husband (at one time a chef). Hopefully, we can get some good photos of our fare and feasts, and I'll try to get back in my kitchen as my own creative juices start flowing again...

And speaking of juice... Fantastic to serve at Thanksgiving, here's my daughter Effie's recipe for her non-alcoholic Prickly Pear Aguas Frescas:


4 prickly pears (available fall/winter seasons), peeled with a knife and rubber gloves (a must)
1/4 cup white sugar
2 limes, juiced plus 1 lime for slices to garnish
1/4 teaspoon ground canela (Mexican cinnamon) or regular cinnamon
2 cups ice

  1. Puree the prickly pears in a blender.
  2. Pass through a fine sieve or mesh strainer in to a bowl to strain out ever seed; use rubber spatula.
  3. Puree the pear liquid again, adding in the sugar, lime juice and ice in a blender for 1 minute.
  4. Pour into glasses and garnish with lime.

“I'm so glad I live in a world where there are Novembers.”  


Friday, April 18, 2014

How to Peel a Hard-boiled Egg & the Tick's Battlecry

Justin Chapple, Food & Wine test kitchen chef, demonstrates a brilliant trick for peeling hard-boiled eggs with a spoon. I would have loved using this technique after boiling dozens upon dozens of hard-boiled eggs for my signature creamed eggs on biscuits, which was served as one of our Bed and Breakfast's special selections.

Which reminds me of my favorite battlecry, "Spoon!"
- Arthur, the Tick's sidekick.

“Sometimes it's not the strength but gentleness that cracks the hardest shells.” —Richard Paul Evans

Saturday, April 12, 2014

Orange Millet Pilaf

My friend, Larry Fried, the owner of Natural Choice Directory, has shared his recipe for Orange Millet Pilaf. He's made it for years and is one of his favorite dishes to take to a potluck. I made it the other night for my family, including my five and three year old grandchildren. They gobbled it up, saying "I love it, Nana!" I bet you will too.

For those of you making the transition to more of a plant-based diet, I encourage you to read Larry's article "For My Heart: A Personal Perspective on Eating a Plant-Based Diet."



1 cup Millet (rinse)
4 medium Oranges
1/2 cup Cashews
1/2 Raisins
zest of 1 Orange (above)
1 tablespoon of Agave Nectar or to taste
Water (see below)

  • Juice 3 oranges
  • Add water to the juice for a total 2 1/4 cups total liquid
  • Put millet in saucepan with liquid
  • Cover pan
  • Bring to boil, then turn down to simmer, and cook until liquid is gone (about 20-25 minutes). DO NOT STIR
  • Turn off, let sit for about 5 minutes, then fluff lightly with a fork

While the millet is cooking, combine:
  • The zest of final Orange
  • The juice of that Orange
  • Cashews
  • Raisins
  • Agave
After fluffing millet, add the above mixture, stir in with the fork, and serve.

Pilaf can be eaten hot (best) or cold.

[Note: Before I cooked the millet, I dry-toasted the grain for 4 minutes or until slightly golden, on medium heat, for a nuttier flavor. Be very careful not to burn.]

For information about millet and it's many benefits. click here.

Tuesday, March 11, 2014

Homemade Italian Seasoning

Most stores carry an Italian herb seasoning, but it's easy and perhaps less expensive to make your own blend from the collection of dried herbs you already have in your kitchen spice cupboard.

Here are two options for blending your own dried herbs to create  homemade Italian Seasoning.

Measure, mix together and store in an airtight container:

Five Herb Blend

2 Tablespoons Basil
2 Tablespoons Marjoram
2 Tablespoons Oregano
2 Tablespoons Rosemary
2 Tablespoons Thyme

Seven Herb Blend

1 teaspoon Basil
1 teaspoon Marjoram
1 teaspoon Oregano
1 teaspoon Rosemary
1 teaspoon Thyme
1 teaspoon Sage
1 teaspoon Savory