Tuesday, February 5, 2019

I'm a Woman Who Eats - Lunch! Round Two

So here's round two of my "healthyish" lunches. If my neighbors ever glance over and see me photographing my food,  I'm sure they think I'm crazy! But so far this little goal of mine to snap a pic of what I'm eating for lunch has been a lot of fun! And - if you are curious about week one - you'll find it here.

Socca (Chickpea Flour Pancake) with Onions, Tomatoes and Chickpeas

Ingredients for 2 Servings:

1 medium tomato
1 medium onion
4 tablespoon oil, divided
1/2 cup chickpea flour (or regular flour)
1 egg
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup canned chickpeas, drained and rinsed, divided
1/4 Geek yogurt
Kosher salt for sprinkling
2 tablespoons chopped cilantro


Dice tomato and slice onion. Heat 2 tablespoon of oil in a skillet. Using medium low heat, saute the tomato and onion until tender. Add 1/2 cup of the chickpeas and continue to cook another 2 minutes. Set aside.

Meanwhile, mix together the flour, egg, water, salt and pepper. Stir in the remaining chickpeas. Heat the remaining 2 tablespoons oil. Using medium heat, fry two socca pancakes; use half the batter for each one, turning over when the edges are brown and you see bubbles on the surface.

Place each pancake on a plate. Divide the tomato mixture and spoon over the pancakes. Garnish each plate with 2 tablespoons of Greek yogurt and 1 tablespoon chopped cilantro. Sprinkle with Kosher salt.

So Easy Black Bean Soup - Serves 2


1 (15 oz.) can beef broth
1 (15 oz.) can black beans, drained and rinsed
1/4 chopped cilantro
1/8 teaspoon chipotle chili powder (or smoked paprika)
2 tablespoons Greek yogurt
6 jalapeno slices


Heat broth, beans, cilantro and chili powder to boiling, then turn down heat and cook for 5 more minutes. Divide soup into two bowls. Garnish each bowl with 1 tablespoon yogurt and 3 jalapeno slices.

Chicken Souvlaki in Easy Flatbread

I stuffed the Chicken Souvlaki into Bon Appetit's Easy Flatbread recipe - just click on the links for the recipe!

Fake Pho w/ Zucchini Noodles

I followed my recipe for Fake Pho - click on the link- but instead of noodles, I spiralized a zucchini. I placed the raw "zoodles" in the bowl, and when I poured the steaming broth on them, they retained just the right amount of bite feel. 

Friday, January 25, 2019

I'm a woman who eats, not a lady who lunches!

Hey - I really do enjoy going out to lunch with friends! What I'm saying is, I've never been one to shy away from a full, tasty meal. (I borrowed the title saying above from an ad for a pop-up restaurant in New York that was promoting the new season of Netflix's The Marvelous Mrs. Maisel. The ad included the sandwich recipe below.) 

While we are spending some time down in sunny Southern Florida again this winter, I have challenged myself to put together "healthyish" lunches. I've been snapping a photo each day or so, and posting them on Instagram. Someone asked me where they could find the recipes. So - here they are... 

Ramen Bowl

1.  Ahead of time, make a batch of Bon Appetit's Spinach Miso Pesto Sauce. You will be glad.

2.  For each serving cook about 5 oz. plain ramen, soba, or spaghetti noodles according to package directions.

3.  While noodles are cooking, thinly slice cucumbers and a carrot. Place in a bowl and sprinkle 2 tablespoons of rice wine or even just white vinegar on them. Toss.

4.  Assemble by placing each serving of noodles in individual bowls. Top with the cucumbers, carrots, and some kind of protein such as shredded pork, chicken or a hard boiled egg. Drizzle the miso pesto sauce on top (freeze any unused sauce for another time) and dig in!

The Maisel "The sandwich worth the schlep"

1. Spread one side of  two pieces of rye bread with Secret Sauce (Thousand Island Dressing).

2. On the bottom piece of bread, pile on 7 oz. of pastrami and 1 oz. salami.

3. Top with an overflowing 1/4 cup coleslaw and the second piece of bread.

4. Slice the sandwich in half and serve with sour pickles.

Lemony Roasted Cauliflower Salad

1.Preheat oven to 350 degrees.  Rinse cauliflower and cut into florets. Place in a single layer on a baking sheet covered with parchment paper of aluminum foil. Sprinkle with lemon pepper and drizzle with olive oil. Place cauliflower in preheated oven and roast cauliflower for 50 minutes to an hour, until easily pierced with a fork and browning around the edges.

2. Mix 1/2 cup olive oil, 1/4 cup lemon juice, 1/2 teaspoon lemon pepper and 1/4 teaspoon of garlic powder.

3. Place a couple handfuls of spinach leaves on each serving plate. 

4. Open a 15 oz. can of chickpeas. Drain and rinse. Place in a bowl and microwave for 1 1/2 minutes. Put 1/4 cup of warmed chickpeas on top of the spinach leaves.

5. Divide the roasted cauliflower among each serving plate.

6. Sprinkle a 1/4 cup chopped fresh tomatoes on each serving plate.

7. Drizzle a bit of the salad dressing above over each serving, reserving 2 tablespoons.

8. Add some protein such as shredded chicken or turkey if desired.

8.  Mix 1 cup of yogurt and 2 teaspoons chopped parsley with the reserved dressing.Pour a heaping 2 tablespoons over the top of each salad.

Clean out the Refrigerator Veggie Soup

1. Dice an onion, peel and slice a carrot. Saute in 2 tablespoons oil until tender. 

2. Add 1 (15 oz.) can chicken, beef, or vegetable broth.

3. Add 1 (15 oz.) can diced tomatoes including the juice.

4. Add 2 cups spinach leaves.

5. Add left over roasted cauliflower from recipe above or any random vegetables in refrigerator.

6. Add protein such as shredded chicken, turkey or pork if desired.

8. Add 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon oregano.

7. Heat to a boil, turn down heat and simmer 5 to 10 minutes.

8.  Ladle into soup bowls.

9. Top with 6 minute egg; place raw egg in boiling water and set timer for 6 minutes. Add the end of cooking time pour hot water out of pan and run cold water over the eggs. Tap egg at wide end to crack shell and peel it off. Slice egg in half.

10. Sprinkle egg with black sesame and caraway seed or just black pepper and serve.

Sunday, December 16, 2018

Oatmeal Raisin Banana Pancakes

I'm just going to tell you right now - these pancakes are not light and fluffy! But they are healthyish and they do taste yummy. The oatmeal gives them a lot of texture and good-for-you fiber. I started making them for something that was a little fun and different for breakfast, yet I didn't want to jump too far off the mindful eating track. The raisins and cinnamon make them taste good enough for a holiday breakfast. But the banana is key; honestly without it this dish is pretty dry! 

Ingredients and Procedures for Six Medium Sized 6" Pancakes

2 eggs
1 medium banana, mashed
1 cup oatmeal
1/4 cup buckwheat (or all purpose flour)
2 tablespoons almond milk (or regular milk)
2 teaspoons baking powder
1 1/2 teaspoons maple syrup
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup dried raisins

1 tablespoon vegetable oil to fry pancakes

In a large mixing bowl, whisk the eggs until the yolk and white are well combined. Add the mashed banana, oatmeal, buckwheat, milk, baking powder maple syrup, lemon juice, salt and cinnamon. Mix well to incorporate all the ingredients into a blended batter. Stir in raisins.

Heat the oil in skillet over medium heat until it shimmers. Working in two batches, fry three pancakes at a time by dropping 1/4 cup of batter on skillet for each pancake. When multiple bubbles appear on surface, flip each pancake over and cook for three additional minutes.

Serve with maple syrup.  

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Saturday, December 8, 2018

Old Fashioned Christmas Cookies: Easy and Super Delicious!

The recipe for these cookies must be at least 100 years old. I'm guessing this because my grandmother, who was born in 1903, brought Christmas tins of these to our house every holiday season. I remember biting into them - still cold from being in the truck of the car - and literally sinking my teeth into the soft shortbread covered with frosting. Sometimes she decorated them with tiny edible silver balls which seemed to add a magical quality to them. When I was about ten, she gave me the recipe and called them "Aunt Mary's Cookies". I should have asked her who Aunt Mary was! She must have been a relative that was gone before my time. I still love this recipe and even though they don't look very Pinterest or Instagram worthy, they are absolutely delicious!  They are especially easy for kids to make which makes them perfect for the season. Merry Christmas! 

Aunt Mary's Cookies - Ingredients and Directions for 2 1/2 Dozen

1 1/2 cups confectioners sugar
1 cup butter (2 sticks, regular salted)
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 1/2 cups all purpose flour
1 teaspoon baking soda*
1 teaspoon cream of tarter*
Decorative sprinkles

*4 teaspoons baking powder can be substituted for the baking soda and cream of tarter

Preheat oven to 375 degrees Fahrenheit 

1. and 2.   Using a mixer, cream the confectioners sugar and butter together until the mixture is light and fluffy.

3. and 4.  Add egg and extract(s) and mix until well combined

5. and 6.  Add flour, soda and cream of tarter (or baking powder) and either stir in or use mixer until the dough is stiff and smooth.

7,  Use two spoons to drop rounded mounds onto an ungreased baking sheet lined with either foil or parchment paper and place in preheated 375 Fahrenheit  degree oven for 12 to 15 minutes. Cookies will be done when they are faintly brown in places around edges or on top.

Ingredients and Directions for Basic Butter Cream Frosting - Plenty for 2 1/2 Dozen Cookies

1 1/2 cups confectioners sugar
1/2 cup butter (1 stick regular salted)
2 tablespoons milk
1/8 teaspoon salt

Using a mixture, cream all ingredients together until light and fluffy.

Frost each cookie and decorate with anything you wish!

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Tuesday, October 23, 2018

Australian Pub Food: Chicken Parmigiana

When we went to Australia a couple of years ago, I'm sorry to say this exhibit in the Melbourne Museum is as close as we got to seeing a kangaroo and an emu.  

But in our limited time there we did see the Sydney Opera House and ....

... Melbourne's famous St. Kilda Beach. In fact, we walked all over Melbourne as Allison showed us the sights of the city she lived in for a few months. (Later during her time in Australia she worked up north in an Uranium mine - but that's a whole other story!) 

One thing we made sure to do was pop in to one of the pubs by the beach and get a parma - also called a parmy depending where you are in Australia. This dish would be called Chicken Parmesan in the United States, but its Aussie full name is Chicken Parmigiana and it's usually served with french fries, either underneath or on the side. Sometimes there is the option of ordering it with a ham slice under the melted cheese.

 It was amazing to me that a dish that would be served in a fine Italian restaurant here, was considered bar food there! I've made this dish for many years, sometimes substituting eggplant or even round steak for the chicken, and the girls always loved it. If you make it, send me a line or two and tell me how it went: yatesyummies@gmail.com.

Chicken Parmigiana - Serves Four 

Preheat oven to 375 degrees.

One of the reasons this dish is yummy is that the sauce is nice and rich! So the first thing you want to do is make this quick, easy sauce and let it simmer on low heat while you are preparing the chicken.

Ingredients and Procedures for Parm Sauce

2 (15 oz.) cans of tomato sauce
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon powdered garlic
1/2 teaspoon dried oregano
1/4 teaspoon of crushed red pepper flakes
1/4 teaspoon pepper

Mix ingredients together in a sauce pan. Let the mixture simmer over medium/low heat for 20 or 30 minutes.

Ingredients and Procedure for Chicken

4 (4 to 5 oz.) chicken breasts
1/2 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon milk or water
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
Vegetable or olive oil

Rinse the chicken breasts and pat them dry with paper towels. Set aside.

In a bowl mix together the flour, salt and pepper.

In a second bowl whisk together the egg and the milk or water.

In a third bowl mix the bread crumbs, Parmesan cheese and dried oregano.

Using tongs, take a chicken breast and dredge it in the flour. Then coat it in the egg mixture and finally cover it with the bread crumb mixture.

Put enough of the oil into a skillet so it covers the pan and is about a 1/4 inch deep. Heat the oil over medium heat. Brown both sides of the chicken breasts about 5 minutes per side. Be careful not to let the pan get too hot because you want the chicken to be golden brown and not burnt.

Transfer the browned chicken to a plate and drain the oil out of the skillet. Return chicken back to an oven safe skillet or place it in a baking dish. 

Spoon the simmered Parm Sauce over each breast and place in the preheated oven for 40 minutes.

Carefully take hot skillet or baking dish out of the oven. Top each breast with 1/2 cup shredded mozzarella cheese. Return to the oven and continue baking for 10 additional minutes or until cheese is browning and bubbly.

Serve with french fries as they do in the pubs or opt for a nice green salad!

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Friday, August 3, 2018

Cucumber and Radish Salad

We've been traveling in our motor home for a couple weeks now. We went up through Michigan and crossed over into Canada. Then we traveled across the entire expanse of lower Ontario, went into Quebec and entered the Unites States again via New York. Upstate New York is a lot like upper Michigan; the 45th Parallel runs through both states - except New York has mountains! In both Michigan and New York we were gifted cucumbers and I found myself trying to do something other than just slicing into a lettuce salad. Pairing the cucumber with radishes gave them a kick and the yogurt kept it refreshing. But what I really liked was the flavor the thin red onion slices gave the salad; the yogurt mellowed them out and it made this quick and easy side really yummy!

Ingredients for Four Servings:

1 large cucumber
2 radishes
1/3 red onion
1/3 Greek yogurt
1/2 teaspoon salt
1/4 dried dill
1/4 teaspoon pepper

Wash and cut the ends off the cucumber. Thinly slice and put into bowl. Wash and thinly slice radishes and add to cucumber. Peel onion, thinly slice and place in the bowl. Spoon in the yogurt and the salt, dill and pepper. Gently toss and refrigerate, covered, until ready to serve.

Tuesday, July 24, 2018

Weeknight Seafood Chowder

Last April, we took the long way home from Florida. We had never seen the Outer Banks of North Carolina so we decided to spend a few days there and check it out. The weather wasn't the best- overcast and really windy- but we enjoyed seeing the sea shore and the history. The photo above is where Wilbur and Orville Wright launched their glider like plane with success. They took turns being captain and the markers show how far each attempt got. All the restaurants around served clam chowder and since it was chilly, soup hit the spot. When I got home I wanted to make some, but recipes that called for boiling clam or shrimp shells to get broth really put me off. Who's got the time or patience for that? I found that bottled clam juice, frozen shrimp, and canned clams were the way to go to make speedy but tasty seafood chowder.

Weeknight Seafood Chowder Ingredients for Four Servings:

1 medium onion, diced
2 tablespoon butter
2 tablespoons flour
1 medium potato, peeled and cubed
1 1/2 cups clam broth
3/4 cup water
1 pound frozen shrimp, rinsed
1 can clams, rinsed and drained
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
1 cup half-and-half
2 tablespoon fresh parsley for garnish


In a large soup pot, melt the butter over medium heat. Add the diced onion and saute until tender, about 5 minutes. Mix in the flour - it will look like paste. Using a whisk, stir in the clam juice and water a little at a time. Place the cubed potatoes, thyme,salt, pepper and hot pepper flakes in the pot and bring up to a boil. Turn the heat down to medium low and continue to simmer for 15 minutes or until potato is tender. Add the frozen shrimp and drained canned clams. Bring up to a boil again, then turn the heat down to medium. If the shrimp were uncooked, simmer until they are completely pink - less than 5 minutes. Remove from heat and stir in the half-and-half. Ladle into bowls and garnish each bowl with about a half a tablespoon of parsley,