Author Archive

Baked Zucchini

  • 6-8 medium zucchini, cut to desired length and quartered
  • sweet onion, halved and cut in wedges, optional
  • olive oil
  • 1 t dried thyme
  • 1 t dried parsley
  • 1 t dried basil
  • 1 t garlic powder
  • 1/4 t paprika
  • 3/8 t coarse salt
  • pepper
  • freshly grated Parmesan cheese

In a large mixing bowl, pour olive oil over the zucchini and onions. Stir to coat. Mix the spices in a small bowl and pour over the zucchini and onions; stir to coat evenly. Spread the zucchini and onions onto a large jelly roll pan covered with parchment paper. Sprinkle with pepper and Parmesan cheese. Bake until tender (20 minutes or more) at 350 degrees. This is also great grilled. Either way, serve immediately.

Print this Recipe Comments

Quinoa & Chickpea Salad

  • 1 1/3 C dry quinoa
  • 1 t kosher salt or other coarse salt
  • 4 cloves crushed garlic
  • 2 T and 2 t grated lemon zest
  • 3/4 C lemon juice (juice of 3 lemons)
  • 3/4 C olive oil
  • 1 t ground pepper
  • 2 cans chickpeas, drained and rinsed
  • 2 C shredded carrots (4 medium carrots)
  • 2 avocados, diced
  • prewashed spring mixed greens
  • crumbled feta cheese, optional

Cook quinoa according to package directions. Meanwhile, sprinkle salt over garlic on a cutting board. Mash with a knife until a paste forms. Scrape into a medium bowl. Whisk in lemon zest, lemon juice, oil, and pepper. Transfer 3/4 C of the dressing to a small bowl and set aside.

Add chickpeas, carrots, and avocados to the bowl with the remaining dressing. Gently toss to combine. Let stand for 5 minutes to allow flavors to blend. Add the quinoa and gently toss to coat.

Place greens in a large bowl and toss with the reserved 3 T dressing. Divide the greens onto plates. Top with the quinoa mixture and (optional) feta cheese.

Print this Recipe Comments

Gluten-Free Cornbread

  • 3 C buttermilk
  • 2 large eggs
  • 7 T butter, melted and divided
  • 2 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 4 1/2 C cornmeal

Preheat oven to 400 degrees. Place a 9-inch cast-iron skillet in the oven to preheat with the oven.

In a large bowl, whisk together buttermilk, eggs, 5 T melted butter, and salt. Stir in baking powder, baking soda, and cornmeal.

Remove cast-iron skillet from the oven. Carefully swirl the remaining 2 T melted butter in the skillet. Pour batter into skillet and bake until golden brown, 38 minutes. (An inserted toothpick should come out clean.)

Print this Recipe Comments

Spaghetti Squash

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 T olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 C chopped tomatoes
  • 3/4 C crumbled feta cheese
  • 3 T sliced black olives
  • 2 T chopped fresh basil

Preheat oven to 350 degrees. Place spaghetti squash with cut sides down on a lightly greased baking sheet. Bake 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Print this Recipe Comments

Vegetarian Hoppin’ John

  • 5 C vegetable broth
  • 2 C long grain rice
  • 1/4 C olive oil
  • 2 onions, chopped
  • 1 T garlic, minced
  • 4 (15 oz.) cans black-eyed peas, rinsed and drained
  • 1 t Cajun seasoning
  • 1/2 t salt
  • 1/4 t pepper

Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender (20 minutes).

Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent. Stir rice, black-eyed peas, and spices into the onion, cover and cook until flavors blend (about 10 minutes).

Print this Recipe Comments

Falafel Patties

  • 1 C chopped fresh parsley
  • 12 cloves garlic, minced
  • 4 t ground cumin
  • 1 t ground coriander
  • 1 t salt
  • 1 t baking soda
  • 4 (15 oz.) cans garbanzo beans, drained and rinsed
  • 1 C chopped sweet onion
  • 1/4 C flour
  • 4 eggs, beaten

Mix spices in a small bowl. Coarsely puree garbanzo beans one can at a time adding some of the spices to each batch. Combine the pureed beans in a large bowl.

Wrap onion in cheese cloth and squeeze out as much moisture as possible. Add onion to the bean mix. Stir in the flour and egg. Shape mixture into 16 large patties and let stand for 15 minutes.

Preheat oven to 400 degrees.

Heat olive oil in a large skillet over medium-high heat. Cook patties until golden brown, about 3 minutes on each side. (Consider using an oven-safe skillet so you can transfer it to the oven.)

Bake the patties in the oven until heated through, about 10 minutes.

adapted from

Print this Recipe Comments

Slow Cooker Green Beans

  • 2 pounds frozen green beans
  • 1/2 sweet onion, diced
  • 4 t minced garlic
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 C olive oil

Place in slow cooker and stir. Cook on high for 3 hours.

Print this Recipe Comments

Easy Chicken Shwarma

  • 1 1/2 t ground cumin
  • 1 1/2 t turmeric powder
  • 1 1/2 t ground coriander
  • 1 1/2 t garlic powder
  • 1 1/2 t paprika
  • 1 t ground cloves
  • 1/2 t cayenne pepper
  • 3 pounds boneless chicken
  • salt
  • 2 large onions, halved and thinly sliced
  • 2 large lemons, juiced
  • 2/3 C olive oil

In a small bowl, mix the cumin through cayenne pepper. Set aside.

Cut chicken into chunks; sprinkle with salt in large bowl. Add the spice mixture and toss to coat. Add the onions, lemon juice, and olive oil. Toss again. Cover and refrigerate for 3 hours or overnight.

When ready, preheat oven to 425 degrees. Place the chicken in a lightly-oiled roasting pan and bake for 30 minutes.

Serve on pitas with seasoned yellow rice and Mediterranean Salad.

based on recipe by The Mediterranean Dish

Print this Recipe Comments

Mediterranean Salad

  • 5 Roma tomatoes, diced (about 3 C)
  • 1 large English cucumber, diced
  • 1/2 to 3/4 C chopped fresh parsley leaves
  • kosher salt, to taste
  • 1 t ground sumac
  • 2 t freshly squeezed lemon juice
  • 2 T olive oil

In a large mixing bow, place the diced tomatoes, cucumbers, and parsley. Season with salt and toss. Set aside for 5 minutes or so.

Add the sumac, lemon juice, and olive oil. Give the salad a gentle toss. Enjoy!

based on recipe by Suzy Karadsheh (She added 1/2 t pepper.)

Print this Recipe Comments

Authentic Cincinnati Chili

  • 2 pounds lean ground beef
  • 1 quart water
  • 2 onions, finely chopped
  • 1 (15 oz.) can tomato sauce
  • 2 T vinegar
  • 2 t soy sauce
  • 4 cloves garlic, minced
  • 1/4 C chili powder
  • 3 T cocoa powder
  • 1 1/2 t salt
  • 1 t ground cumin
  • 1 t ground cinnamon
  • 1/2 t ground cayenne pepper
  • 3/8 t ground cloves
  • 3/8 t ground allspice
  • 1 bay leaf
  • spaghetti noodles, cooked
  • shredded (orange, for color) cheddar cheese
  • oyster crackers, optional

Place the ground beef in a large pot. Cover with 1 quart of water. Bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Cover and slowly boil for 30 minutes (until the meat is thoroughly cooked). Remove from heat, cool, refrigerate in the pot overnight.

The next day, skim the solid fat from the top of the pot. Discard the fat. Place the beef mixture over medium heat, and stir in the onions and other ingredients (through bay leaf). Bring to a boil. Reduce heat to a simmer, and cook, stirring occasionally for 3 hours. Add water if necessary to prevent the chili from burning. Makes 10 servings

Serve over spaghetti noodles and top with shredded orange cheddar cheese. Serve oyster crackers on the side. 🙂

slightly adapted from

Print this Recipe Comments