Category Archives: cooking

Egg Drop Soup For One


1 cup Chicken Broth

1/4 teaspoon Soy Sauce

1/4 teaspoon Toasted Sesame Oil

1/4 teaspoon Ginger, fresh grated

1/4 teaspoon Black Pepper

1 teaspoon Corn Starch

1 Egg, beaten

Salt, to taste

1 Chive, chopped



Add a few tablespoons of broth to the corn starch and set aside.

Add broth, soy sauce, toasted sesame oil, ginger and pepper in a small sauce pan and bring to boil, add corn starch and mix for one to two minutes until slightly thickened. Slowly pour the beaten egg into the boiling broth while stirring. Continue to stir slowly for a minute or two. Add salt to taste.

Pour into bowl and add chives.



Blackberry Scones


My recipe, life story free!


2 cups all-purpose flour

1/2 cup almond flour

2 tablespoons sugar, plus some for topping

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, chilled in the freezer.

1 egg

3/4 cup buttermilk plus more for brushing

1 tablespoon vanilla extract

1- 1 1/2 cups fresh blackberries

(fancy option) 1 SMALL pinch of dried lavender



Place butter in freezer. Preheat oven to 400 degrees and prepair baking tray.

Add dry ingredients to a bowl and mix. Use a cheese grater to grate the very cold butter into the flour mixture and mix occasionally to cover the butter with flour. When loosely mixed add the egg, buttermilk and vanilla and mix until just combined.

Fold in blackberries and scoop 1/3 cup amounts onto a baking sheet, about 2 inches apart. You can shape them if you want, I prefer just globing them onto the baking sheet. If you do add lavender be careful a little tiny pinch goes a long way!

Using a BBQ brush, apply a generous amount of buttermilk to the tops and sides of all of the scones and then sprinkle the tops with sugar. Bake 15-18 minutes or until done.

Fry Bread

If you drive through Arizona in the American Southwest all of the Indian Reservations sell these along the side of the road and occasionally I get cravings for them.



4 cups flour

1/2 tsp salt

1 Tbs baking powder

1 1/2 cup warm water

oil for frying



Combine dry ingredients, stir in water, kneed until soft but not sticky, shape into Tenis ball sized portions. Cover them with a warm damp cloth.

In a frying pan heat an inch of Avocado oil to med-high. Flatten out a dough ball to cover an area the size of your outstretched hand, poke a hole in the center.


Place (one at a time) gently into the oil and cook for 1-2 minutes per side until golden brown. They will shrink and puff up a bit while cooking.

Remove from oil and place on paper towels to drain the excess oil. Once slightly cooled the traditional topping is to add a generous amount of honey and to eat them while they are still warm.



Almond Flour Apricot Bars


3/4 cup butter

1/2 cup sugar

1 egg

1/2 tsp vanilla extract

1 3/4 cups almond flour

1/4 tsp baking powder

1 cup Coconut flour

1/2 cup chopped walnuts

10-12 oz apricot preserves



Cream butter and sugar until fluffy, beat in egg and vanilla extract.

In another bowl mix Almond flour and baking powder. Add to your creamed mixture in parts, mixing well.

Fold in Coconut flour and walnuts.

Press 2/3 of the dough into  a 9 x 13 inch baking pan. Spread the apricot preserves evenly across the dough. Crumble the remaining dough across the top.

Bake for 30-35 minutes.

Cool completely before cutting into squares.


String Bean Chicken



2 tablespoons corn starch

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon toasted seasame oil


1 teaspoon peanut oil

1 chicken breast, chopped into cubes or slices

1/2 cup water, divided

1/2 onion, chopped

2 cloves garlic

1 cup green beans, chopped into 2 inch pieces

1/2 red bell pepper, chopped into 1 inch pieces

add salt to taste




Mix all marinade ingredients and add to chicken. Marinate for 15 minutes to 12 hours depending on how much time you have.

Place lidded skillet or wok over med high heat, once hot add chicken and cook through. 3-5 minutes. remove chicken to a bowl and set aside.

Add a few tablespoons of water to the pan to deglaze then add onion and garlic. Cook for about three minutes until the onion is slightly translucent.

Add green beans and bell pepper to the pan, continue to cook for several minutes more before adding several tablespoons of water and covering the pan. cook 3 minutes, stir, add more water if needed and cover again. cook 2 minutes and then reintroduce the chicken. Cook for 3-5 minutes more.

Quick Tartar Sauce

I like this recipe because I don’t always have a fresh lemon on hand. In place of lemon juice this recipe is using vinegar for the acidity and coriander for the citrus flavor. For those unfamiliar with Trader Joe’s Everyday Seasoning it is a grinder blend of sea salt, mustard seed, black pepper corn, coriander, onion, garlic, paprika and chili pepper in roughly equal parts. It is best to make this as a first step to the meal you are preparing so the flavors can mingle. Be careful not to over season, you want the seasoning flavors to be subtle, you can always add more mayo if you over do it.




2 heaping tablespoons mayonnaise

3 grinds of Trader Joe’s everyday seasoning

3 light shakes coriander, ground

1/8 teaspoon white vinegar

1 dill pickle spear, minced finely. (You may need to use more or less depending on the size of the spear.)



Place all ingredients in a small bowl, mix thoroughly. Let rest for flavors to mingle.

Garlic Naan




2 teaspoons dry yeast

2 teaspoons sugar

1/2 cup warm water

3 cups flour

1 teaspoon vegetable oil

1/4 teaspoon salt

1 cup warm water or non-dairy milk

3-4 garlic cloves, grated

2 tbs corriander(cilantro), chopped

3 tablespoons vegan butter

1 clove garlic, grated


Where I am from the leafy part of coriander is called cilantro, and just the seed is referred to as coriander. I did not have any fresh cilantro at the time so I decided to use the same plant and used ground coriander seed in it’s place, it has a slight citrus flavor and worked well.

Mix yeast, sugar and 1/4 cup warm water. Leave in warm place for 5-10 minutes until frothy.

Add flour, salt and 1 tablespoon of oil. Add a little water and kneed until soft & slightly sticky. Coat dough ball with oil and place in a bowl. cover with plastic wrap and set aside for 2 hours or until doubled.

Punch dough down and kneed. Pinch of lemon shaped balls of dough, roll in flour.

Press slightly flat and add a pinch of garlic mixed with coriander. roll into an oval shape and stretch from all sides.

Do not roll them too thin or they become too crispy.

There are several ways to cook these, you can just cook them in a hot pan for about 1 minute per side until the dough puffs up and starts bubbling

if you have a small skillet you can apply water to one side of the dough so it sticks to the pan, then turn the entire pan upside down with the dough sticking upside down inside and place that over the burner so the dough becomes slightly charred. I am using a tortilla pan so I am unable to char my naan, it still turned out great.

Brush finished bread with melted garlic butter, non dairy in my instance.

Cover with cloth to keep warm,