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Today's Recipe

Rich and Creamy Tomato Basil Soup

Posted by Admin on April 11, 2011 at 2:13 PM Comments comments (0)


"The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result."


Original Recipe Yield 4 servings



4 very ripe tomatoes - peeled, seeded and diced

4 cups tomato juice

14 leaves fresh basil

1 cup heavy whipping cream

1/2 cup butter

salt and pepper to taste



Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Nutritional Information


Amount Per Serving Calories: 473 | Total Fat: 45.4g | Cholesterol: 143mg

Coconut Curry Tofu

Posted by Admin on April 11, 2011 at 1:34 PM Comments comments (0)


Creamy coconut milk, spicy curry, and ginger tofu dish!


Original Recipe Yield 6 servings



2 bunches green onions

1 can coconut milk

1/4 cup soy sauce, divided

1/2 teaspoon brown sugar

1 1/2 teaspoons curry powder

1 teaspoon minced fresh ginger

2 teaspoons chile paste

500g firm tofu, cut into 3/4 inch cubes

4 tomatoes, chopped

1 yellow bell pepper, thinly sliced

4 ounces fresh mushrooms, chopped

1/4 cup chopped fresh basil

4 cups chopped bok choy

salt to taste



Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

Nutritional Information


Amount Per Serving Calories: 232 | Total Fat: 13.2g | Cholesterol: 0mg

Honey Roasted Potatoes

Posted by Admin on April 8, 2011 at 7:02 AM Comments comments (0)

Honey Roasted Red Potatoes 

"These slightly sweet potatoes are perfect with most entrees."


Original Recipe Yield 4 servings



500g potatoes, quartered

2 tablespoons diced onion

2 tablespoons butter, melted

1 tablespoon honey

1 teaspoon dry mustard

1 pinch salt

1 pinch ground black pepper



Preheat oven to 180 degrees C. Lightly coat a baking dish with nonstick cooking spray.

Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.

Bake in the preheated oven for 35 minutes or until tender, stirring halfway through the cooking time.

Nutritional Information


Amount Per Serving Calories: 156 | Total Fat: 6.2g | Cholesterol: 15mg

Spinach and Sun-Dried Tomato Pasta

Posted by Admin on April 4, 2011 at 4:26 AM Comments comments (0)


Original Recipe Yield 4 servings



250 ml vegetable broth

12 dehydrated sun-dried tomatoes

250 g uncooked penne pasta

20 g pine nuts

20 ml olive oil

10 g crushed red pepper flakes

1 clove garlic, minced

1 bunch fresh spinach, rinsed and torn into bite-size pieces

30 g grated Parmesan cheese



In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.

Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.

Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.

Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.

In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

Nutritional Information


Amount Per Serving Calories: 319 | Total Fat: 7.5g | Cholesterol: 0mg

Jalapeno Poppers I

Posted by Admin on April 2, 2011 at 4:22 AM Comments comments (0)

Jalapeno Poppers I 

Original Recipe Yield 30 jalapeno poppers



1 (8 ounce) package cream cheese, softened

1 (8 ounce) package shredded sharp Cheddar cheese

1/4 cup mayonnaise

15 fresh jalapeno peppers, halved lengthwise and seeded

2 eggs, beaten

1/2 tablespoon milk

1 1/2 cups crushed corn flake cereal



Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.

Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.

Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.

Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.

Nutritional Information


Amount Per Serving Calories: 187 | Total Fat: 13.8g | Cholesterol: 63mg

Easy Mashed Potato and Roasted Vegetable Enchiladas

Posted by Admin on March 30, 2011 at 6:34 AM Comments comments (0)

Easy Mashed Potato and Roasted Vegetable Enchiladas

Original Recipe Yield 12 servings



1 head broccoli, cut into florets

8 ounces whole button mushrooms

3 small zucchini, chopped

2 cups chopped carrots

1/4 cup olive oil

salt and pepper to taste

3 cups water

1 cup milk

1/4 cup butter

1 (7.6 ounce) package instant mashed potato flakes

1 (12 ounce) package corn tortillas

3 cups enchilada sauce

8 ounces shredded Cheddar cheese



Preheat oven to 425 degrees F (220 degrees C).

In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).

Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.

In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.

Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.

Nutritional Information


Amount Per Serving Calories: 390 | Total Fat: 23.9g | Cholesterol: 54mg

Weekend Crepes

Posted by Admin on March 30, 2011 at 5:35 AM Comments comments (0)

Weekend Crepes

Original Recipe Yield 8 crepes



2 eggs

1 cup milk

2/3 cup all-purpose flour

1 pinch salt

1 1/2 teaspoons vegetable oil



In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Nutritional Information


Amount Per Serving Calories: 79 | Total Fat: 2.8g | Cholesterol: 55mg

Banana Bread French Toast

Posted by Admin on March 30, 2011 at 5:27 AM Comments comments (0)

Banana Bread French Toast

Original Recipe Yield 4 servings



3 eggs

3 tablespoons sweetened condensed milk

1 teaspoon vanilla extract

2 tablespoons butter

1 loaf banana bread

confectioners' sugar for dusting (optional)



In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.

Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.

Nutritional Information


Amount Per Serving Calories: 547 | Total Fat: 24.2g | Cholesterol: 229mg

Baked Falafel

Posted by Admin on March 30, 2011 at 5:24 AM Comments comments (0)

Meatless Monday: Baked Falafel

Original Recipe Yield 2 servings



1/4 cup chopped onion

1 (15 ounce) can garbanzo beans, rinsed and drained

1/4 cup chopped fresh parsley

3 cloves garlic, minced

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon all-purpose flour

1 egg, beaten

2 teaspoons olive oil



Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.

Preheat an oven to 400 degrees F (200 degrees C).

Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.

Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

Nutritional Information


Amount Per Serving Calories: 281 | Total Fat: 9.3g | Cholesterol: 106mg