Apr 292009



Yes, it has been a while since I have writtenI have been thinking and cooking but just not writing. Well, with these two entries (Maple Blueberry Muffins/ Blueberry Pancake Cupcakes) I am back. Although, the season is a little early for tomatoes this past weekend’s heat and my burn definitely made me think it was summer time. It is always nice to find things that can be made in advance and be able to bring a full meal together. Recently, I was cooking dinner and I wanted to try my hand at slow roasting tomatoes knowing that they could cook all day while I was cleaning my apartment and reading the paper. This was something that was easy to prepare in the morning and by the afternoon my apartment was smelling like I had been slaving away in the kitchen all day.

Oven temperature 225

Garlic (finely Chopped)
Basil (Chopped)
Olive Oil
Salt and Pepper

Cut tomatoes in half and place on a baking sheet. (I lined it with foil for easy cleaning.) Evenly distributed the thyme, basil, and garlic over the tomatoes. Drizzle with oil and top off with salt and pepper.
Now you can run out the door for the day and return to a fragrant home with a delicious side!

Sep 042008


So my latest kick is pancakes. I have no idea why to be perfectly honest.  This past weekend, I was the person to know as I was making different batters of pancakes every morning. I had forgotten how simple it is to make fresh pancakes in morning and yet it is such a treat!


1 1/3 cups Flour
¼ Cup Sugar
2  teaspoons baking powder

1  Teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons butter, melted
2 cups fresh blueberries (optional)

In a bowl stir together flour, sugar, baking soda, baking powder, and salt. In a separate bowl whisk together buttermilk, melted  butter, and eggs. Stir into dry ingredients until batter is smooth. Optional fold in berries.

Heat large nonstick skillet over medium heat; brush with butter or vegetable oil. Drop batter by 1/3 cupfuls onto skillet. Cook pancakes until brown, brushing griddle with more butter/vegetable oil as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm.

Serve pancakes with maple syrup.

Apr 092008


It is clear that I enjoy being in the kitchen and cooking for others, but definitely one of my other favorite past times is when someone else cooks for me. I think it is always a thoughtful gesture and a time to learn from others and how they do things in the kitchen. Recently, a friend of mine had me over to dinner to have one of my favorite meals- pork chops, potatoes, apple sauce and green vegetable, broccoli for this dinner. This meal was actual a staple in my home growing up. Now, I have never thought much about cooking broccoli, I usually have it steamed or stir fried in Asian cuisine.
Well my friend cooked his broccoli in olive oil and garlic. And told me this is how he cooks all his vegetables. I at first was taken back, because this was out of the norm from how I prepared my broccoli. In the end I loved it this way.

1 head of Broccoli
3 Cloves of Garlic (Sliced thinly)
¼ Cup of Olive Oil
In a frying pan pour olive oil and make sure base of the pan is completely covered and add garlic and Broccoli. Cook on medium heat and stir the broccoli around to make sure heat is distributed evenly. It will turn a bright green and ready to serve.

 Posted by at 9:47 pm
Jan 132008

Spaghetti Squash

There are words, that I think are fun to say. There are also foods, that I think are fun to work with. Spaghetti Squash would be one of them. It is so incredible how with just a fork the squash is easily separated and looks exactly like spaghetti! This is a great vegetable for winter and very simple to work with.
You can either cut in half and roast or roast uncut. I roasted my uncut, I am in dyer need to have all of my knives sharpened.

Preheat Oven 375

One Medium Spaghetti Squash (about 2.5 pounds)
1 Teaspoon of Vegetable Oil (Brush the squash with before baking)
3-4 Tablespoons of Butter
1 Teaspoon of Kosher Salt
1 Teaspoon of Pepper
If needed add more salt and pepper

Prepare the squash for roasting by brushing it with oil and piercing it. Roast squash for about 1 hour. Let cool for about 5 minutes before working with. Cut the squash in half and discard the seeds. (You can roast any kind of squash seed just like a pumpkin.) With a fork comb through the squash and pull it from the skin. Season with the butter, salt and pepper. Serve warm.

 Posted by at 4:07 pm
Sep 242007

randis-r-pound-cake.jpg randis-boxes.jpg 

I had mentioned I was working on a project with my pound cakes.  I was making boxes for a wedding shower and thought I would cut the pound cake into the shape of R in honor of the shower recipient.  I am pretty big on always trying to make things personnel. Needless to say I had tons of left over pound cake, actually three gallon zip lock bags full.  I thought about making a bread pudding but that just seemed too sinful and then I was given the idea of a trifle. I have never made a trifle before but have always enjoyed eating them. Now, I will be honest my first attempt did not turn out like I would have liked so I just went back to the drawing board and found a simple solution to my problem.

I did not have an actual trifle dish so I just used a large Souffle dish I had (32 oz). I am always up for getting new products for my kitchen but I have to be honest…I just have no more space in my tiny little place and just have to think a little outside the box!

cooked-berries.jpg berry-trifle.jpg

Berry Trifle

2 ½ Cups of Pound Cake

Lemon Cream

Cooked Berries

Lemon Cream

Lemon Curd

3 Lemons

1 Lemon Zested

2/3 Cup of Sugar

2 Egg Yolks

4 Tablespoons of Butter

Mix together Lemon Juice, Zest, Sugar, and Egg Yolks. In a saucepan over medium heat adding butter and stirring for about 7-10 minutes until mixture begins to thicken. Strain it through a sieve and let cool. This will make about 1 Cup.

Whipped Cream

½ pint of heavy cream

2 Tablespoons of Sugar

1 Teaspoon of Vanilla

In mixing bowl whip the cream, sugar and vanilla until soft peaks hold.  Fold in a half a cup of Lemon Curd until well combined


Juice from 1 Lemon

3 Cups of Berries- I used Strawberries, Raspberries and Blueberries

2 Tablespoons of Sugar

In a large saucepan combine all of the ingredient and cook liquids begins to bubble about 5 to 7 minutes. Let cool completely before assembling the Trifle

On the bottom of 32 oz Dish place ½ of the pound cake so that it is completely covering the bottom. Pieces fitting tightly next to one another. Evenly spread half of the berries over the pound cake followed by half of the cream. Repeat this process one more time. Finish my topping off the top of the trifle with some fresh berries. Refrigerate until ready to serve. Serves 4-6


 Posted by at 7:16 am
Aug 092007


Fresh corn in the summer, is one of those great summer delights in my mind. This salad is simple and delicious. The taste of the cilantro will enhance over time. This corn recipe is light healthy and refreshing.

6 ears of corn

1 Red Bell Pepper

1 Medium Red Onion

2 Tablespoons of Cilantro

1 Lime

1/3 Cup of Olive Oil

3 Teaspoons of White Wine Vinegar

1 Teaspoon Dijon Mustard

Salt and Pepper

Cut corn off from the ear of corn. (I find it easiest to hold corn standing up and cut kernels off from top down moving around the corn till all kernels are off) In pot of boiling water cook corn, drain and let cool.

Dice red pepper and onion and toss in with corn. Chop Cilantro and add to corn mixture.  In a separate bowl mix together Olive Oil, Vinegar, Mustard, Lime juice, Salt and Pepper. (Taste to make sure you like the vinaigrette- if to mild add some vinegar or lime juice) Pour vinaigrette over corn and make sure evenly combined. Refrigerate until ready to serve. This is really perfect for any summer BBQ or Picnic!

 Posted by at 12:21 pm
Oct 022006

Sometimes I have the hardest time thinking of things to serve as appetizers that are simple and a little different. These worked out beautifully at my last dinner party when there were none left! A few little facts about yams: they are available year round, do not buy wrinkled ones or spouting ones, they should be stored in a cool dark place but not the refrigerator; and only keep for about two weeks because of their high sugar content.
2 Yams peeled and cut length wise into ¾ inch wedges
¼ Cup of Olive oil
3 teaspoon of ground cumin (depending on your taste buds)
1 teaspoon of paprika (depends on how spicy you like it)
salt and pepper

In a boil toss olive oil, cumin, paprika, and salt and pepper. Broil for 5 minutes on each side. Serve with Ketchup.

 Posted by at 7:00 pm