you don't have to cook fancy or complicated masterpieces- just good food from fresh ingredients- Julia Child

Posted Recipes are also subject to change according to season, popularity or my mood!  If you are looking for something in particular, go to the CONTACT ME page and send me a request.  I am constantly developing new recipes, and once tested am happy to share them.

OVEN BAKED CHICKEN  (serves 4 with leftovers)

whole (organic) chicken, cut up (approx 4 lbs)

1/2 cup (organic) low fat or fat free PLAIN yogurt

dash (or 2) of hot sauce

1 tsp prepared mustard

1/4 c bread seasoned bread crumbs (whole wheat)

1/4 c ground flaxseed meal or oatbran/wheat germ

1 tbs (organic) cornmeal

6-8 pecan or walnut halves chopped well

1 tbs grated cheese (parmesan or pecorino)

1 tbs sesame seeds

sea salt & fresh ground pepper to taste

Preheat oven to 350*. Remove skin from chicken, wash and pat dry.  Mix yogurt, hot sauce & mustard, set aside.  Mix remaining dry ingredients.  Coat chicken in yogurt mixture, dredge in dry mixture to coat.  Discard remaining crumb mixture.  Lightly coat large baking pan with olive oil, place chicken in pan.  Coat with light mist of spray-on olive oil or drizzle with bottled olive oil (optional).  Bake for 50-60 minutes.  Serve with whole wheat couscous, sauteed spinach and steamed carrots. 

VEGETARIAN MINESTRONE SOUP  (serves 6-8)

2 cloves minced fresh garlic

1/2 c chopped onion

1/2 c chopped celery

1/2 c chopped carrots

1 c chopped green cabbage

1/2 c sliced zucchini squash

1 c. diced sweet potato

1/2 c chopped cooked (canned) tomatoes

32 ounces vegetable broth/stock (canned or homemade)*

1 c cooked beans (cannelini, kidney or garbanzo) 

1 c cooked pasta (brown rice, kamut, spelt, etc)

hot sauce, sea salt & ground pepper taste

olive oil

Heat large stockpot over medium heat, add olive oil and minced garlic stirring approximately one minute.  Reduce heat slightly and add onions & celery stirring until slightly translucent 4-5 minutes.  Add remaining  ingredients, omitting pasta.  Cook over medium low heat approximately 45 minutes until vegetables are cooked through/tender.  Season with hot sauce, salt & pepper to taste.  Add cooked pasta when ready to serve.  Experiment with different vegetables (chopped kale, rabe, burdock root, yellow squash, pole beans).  Enjoy! * substitute chicken stock for non-vegetarian version. Chop vegetables in a variety of shapes for added interest.

thou shouldst eat to live; not live to eat- Socrates