Month: January 2012

Something simple is sometimes the best

Sometimes a quick and easy salad is a perfect side dish, or even a main course. I try to keep a variety of greens on hand. I always have bags of baby spinach (we use three 9 ounce bags a

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Flank Steak and the rest

I won’t give any real recipes for this meal, just a description of my techniques. The flank steak is lightly scored on both sides, rubbed with olive oil, black pepper and a lot of fresh garlic. I grilled it over

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Grilled Jalapeno Poppers

Grilled Jalapeno PoppersMakes 4 servings of 4 halves8 jalapenos, halved and seeded4 tablespoons low fat cream cheese4 tablespoons plain Greek yogurt4 tablespoons shredded cheddar cheese4 tablespoons minced green onion1.  Prepare jalapenoes. If your hands are sensitive, wear gloves.2.  Fill each half

Posted in Cheese, Grilled, Jalapeno, Peppers

Pancakes and Frittata

´╗┐The pancakes are my basic protein pancakes, topped with blueberry Greek yogurt and additional fresh blueberries. Leek Frittata Makes 2 servings. 1 leek, cleaned carefully, and slice thinly across the grain 4 whole eggs, large 2 Tablespoons shredded cheese (your choice)

Posted in Breakfast, Eggs, Frittata, Leek


The TV was on this morning while I was making breakfast. I was just using the TV as a “white noise” generator, when a commercial for some brand of yogurt (I don’t recall it) came on touting its yogurt as

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Cheesy Spaghetti Squash and Cranberry Relish

Cheesy Spaghetti Squash 1 large spaghetti squash2 Roma (plum) tomatoes, diced3 scallions, diced1/2 cup mozzarella cheese, shredded Pierce squash with fork. Microwave on high for 12-15 minutes, turning over halfway through the cooking. Slice in half lengthwise, scoop out the seeds.

Posted in Apple, Cheese, Cranberries, Orange, Side DIsh, Squash, Tomato

A nice day

The day started early this morning. I was up at 4am so I could get ready for the brewing seminar today. After the last seminar I taught, some students gave negative feedback because they expected sweet rolls for breakfast. So I

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Mediterranean “Burrito”

1 Pita bread, softened4 tablespoons roasted eggplant-hummus spread1/4 cucumber1/4 cup alfalfa sprouts1/4 medium tomato, diced Spread hummus on pita. Top with remaining ingredients. Fold and enjoy! Nutritional DataCalories: 265Fat:         6.7gSat Fat:   0.5gChol:         0mgSodium: 221mgCarbs:    43.2gFiber:       4.1gProtein:  10.1g Roasted Eggplant-Hummus Spread

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Restaurants Are Our Friends!

Sometimes, you just need to eat out. I know in the past I have focused on only cooking for myself, but it is difficult to completely avoid eating out. There are foods that I just don’t make. Like chicken wings. I LOVE

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The wonderful world of variety

Based on responses, both here and on my LoseIt feed, sardines are not the most popular food item in this country. (Ditto to calves brains.) That’s okay with me. I never expect everyone to agree with everything I say, do

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