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  • Tuesday, October 27, 2015

    PUMPKINS! It's Top Chef Meets Alice in Wonderland

    My cheffy friend, Deanne Davis, published a short story on kindle. And, of course, her heroine, Emma Gainsfield, had to be a chef. What else would she write about (that's actually a whole other post)? In any case, this little romp through space finds our hero, Emma, leaving her posh job on Planet Pumpkin for a more ... well, you'll have to read her adventure. As it so happens, we have the image link for you right here.

    Only 99 cents

    And when you come to the end of Emma's grand escape from gangly pumpkin heads, there's a treat for you. Oh dear, why am I craving pumpkin cookies?

    Wednesday, September 30, 2015


    Soto Ayam is a family favorite, even my kids love it. And it's soooo easy. Soto Ayam is soup, but good enough for a complete meal. However, one must follow the simple steps to put this meal together.

    First, in order, the ...


    1 pkg. Vermicelli (cooked)
    Sprouts (raw)...
    or Cabbage (cooked)     
    Green onions
    Fried onions (not Durkey)
    Hard boiled eggs

    The Chicken
    4 legs
    4 thighs
    Chicken Bullion to taste
    Cook chicken in about 6 cups of water with Bullion
    Take cooked chicken out of pan
    Sift the water through a strainer into a clean pan 
    De-bone chicken 
    Cut into wonderful big chunks, set aside

    The Soup
    Water from the chicken
    1 pkg. of Soto Ayam Soup Powder (to taste)
    Add the chicken chunks

    In your soup bowl add 
    (in order)
    • vermicelli
    • sprouts and/or cabbage (or both)
    • green onions
    • the chicken soup
    • fried onions
    • squeeze lime juice over
    • peel and cut in half a hard boiled egg, place on side
    And there you have it: Soto Ayam, Indo style.

    Some people like to eat this with white rice. Just scoop rice into the bottom of bowl and add everything else on top of that.

    Here's Our Indo Food Board

    Follow Alten Ink / Debby deQ's board Indo Food (Indonesian, Dutch Indonesian) Recipes on Pinterest.

    Tuesday, September 29, 2015


    This is a really over the top fattening dinner. I make this when I'm tired and lazy, and I don't feel like cooking, and want something to eat, right now. 

    It only takes a few minutes to put together and about 5-10 in the oven. Voila ... dinner is served. This ain't no diet food, but it's a diet for the wallet. 

    • 1 can of spaghetti sauce, the 99 cents one, 
    • 1 loaf of garlic bread from the bakery, the one with way too much garlic buttery goodness spread thick in the middle $1.50 
    • 1 package of pepperoni $2.00 
    • 1 bag of shredded cheese $2.50 
    • Onions
    • Bell peppers 
    • Mushrooms, etc are all good too, use what's in the fridge. 

    Build a pizza: bread, sauce, cheese, meat, veggies, sprinkle some oregano and pop it in the oven (350º) until the cheese melts. Serves 6 easy! Serve it with salad so you don't have too much guilt! With the salad I can feed my family of 6 and have fed 8 of us for about $10 and everyone is full, fat, and happy. 

    There's enough toppings for a second loaf! And if I serve on paper plates, all I have to clean is a cookie sheet! Woohoo!

    ~Ginger Galloway
    Author of What I Really Want To Be
    Blogs at The Ginger Bread House

    Sunday, September 20, 2015

    How to Bake the Perfect Cheese Soufflé

    OK, don’t panic!! It’s not that hard, it’s really delicious and is another one of those recipes that will knock people’s socks off when you say, “How about Cheese Soufflé for lunch?”

    My mother, now residing in heaven, liked Cheese Soufflé. When I was a surly teenager and doing a lot of the cooking for the two of us (she was a single working mom), we found this recipe and discovered we could make Cheese Soufflé just like any French chef, and so we did, with some regularity.

    I hadn’t made the Soufflé in a while and then, when I decided to try it again, I couldn’t find the recipe and realized I had passed it along to my daughter, Crissy, who lives in Texas with her family, when I gave her my mother’s cookbook. I emailed, she sent, and I’ve made it several times since, always successfully. If you don’t have a Soufflé dish, don’t worry about it. Just use any 2-qt. casserole dish and it will be fine. I did get myself one at Pic n’ Save (now Big Lots) and I have nice thoughts about my mom every time I make this.

    Cheese Soufflé

    6 Tbsp. butter
    6 Tbsp. flour
    1½ cups milk

    6 large eggs separated
    1 tsp. salt

    ¼ tsp. pepper
    ¼ tsp. dry mustard
    Dash cayenne pepper

    2 cups shredded cheese

    Ingredients 1-3 are step one. This, by the way, is called a “roux” pronounced “roo” as in Kanga and Roo from Winnie the Pooh.

    Melt the butter in a medium saucepan. Add the flour and cook this for several minutes over medium heat then start adding the milk, stirring constantly, a little at a time, and you’ll find you have a gorgeous white sauce. Remove from the heat, admire it, add your cheese (I like the Mexican four cheese blend which comes pre-shredded in a nice plastic bag in the cheese section of your market.) blend in till melted, and set it aside.

    6 large eggs separated. This is tricky as it’s hard to get the whites into the large electric mixer bowl without any of the yellow coming along. But YOU can do it! Put the yolks in a small bowl. Beat the whites in your mixer, with the salt, till they form stiff peaks. Set aside.

    To the yolks, add the pepper, dry mustard, and a dash of cayenne pepper if you have it. I’ve never had it, but hope springs eternal! Take your small whisk, beat this together and add it to the roux-cheese mixture.

    Now take your beaten egg whites, which are still stiffly peaking, and gently fold in the roux-cheese-egg yolk mixture a little at a time till it’s all combined. Do not use your mixer to blend these together as it’s too harsh and will ruin your perfect and practically finished soufflé.

    Pour your soufflé into your soufflé dish and make a top hat for it by making a circle about an inch or so deep in the soufflé and about an inch or so from the side of the dish. This is very classy and looks great when it’s finished.

    Now, you can bake your soufflé at about 370-375 for about 50 minutes and have a very crusty outside and creamy interior or you can bake it at about 335 centered in a pan of hot water for about the same amount of time, maybe 5-10 minutes more. This makes for a firmer texture with less crusty outside. Either way is terrific.

    Be sure everyone is ready to dine, napkin in lap, fork in hand, salad on the table, when you remove your soufflé from the oven. Bear it to the table with great ceremony and enjoy the applause, the admiration…….and the soufflé!

    Our chef, Deanne Davis, blogs at A Tablespoon of Love. and her book, A Tablespoon of Love, A Tablespoon of Laughter, is available on Amazon.

    Monday, September 14, 2015

    How to Make a Healthy Grilled Cheese Sandwich

    I love spending an afternoon with my friend Julie. She always whips up the perfect, healthy, lunch or snack. And then we go swimming right afterward. I'm up to 60 laps a day. No, really, I am! It's like the perfect days of summer.

    Here's Julie's healthy Grilled Cheese Sandwich. I videotaped it for Youtube.

    Visit our Grilled Cheese Sandwich Board on Pinterest ... hundreds and hundreds and hundreds of different recipes. Who knew there were so many different ways we could conjure up Grilled Cheese? Right? Trust me, the pictures will make your mouth water, not at all cliche.

    Sunday, August 11, 2013

    Cupcake, the Bulldog, Can Smell the Satay

    Cupcake is no longer with us but we shall never forget her. She was a very talkative dog ... just trust me. Of course, we could never get her talking on video.

    And here's the recipe for Satay 

    Satay (or Saté)
    You'll need:
    10 lbs. chicken thighs (don't use the legs; cut away all the fatty parts of the thighs)

    Ingredients for Marinade Sauce:

    ⅔ C. soy sauce
    1 Tbsp. lemon juice
    2 tsp. ground coriander
    1 large onion, chopped
    2 tsp. chicken bouillon
    7 cloves of garlic
    Marinade the meat and freeze, protected with aluminum foil

    Ingredients for the Barbecue Sauce (yes, more sauce: brush on while barbecuing)

    1 bowl (medium size breakfast cereal bowl) of sweet soya sauce
    3 Tbsp. sugar (we tried raw this time and it was pretty tasty)
    2 Tbsp. lemon juice (we used the juice of real lemons, like from our tree)
    2 Tbsp. vegetable oil
    1 Tbsp. granulated garlic powder

    Let's Cook
    Cut chicken into bite-size cubes. Mix ingredients of marinade sauce together and marinate the chicken. Refrigerate overnight. Put about 5 pieces of chicken cubes on each bamboo skewer. Then mix the ingredients of the barbecue sauce and baste chicken generously while on the barbecue. We use a paint brush ... a clean one.

    The cutting and the sticking takes a long time, but it's worth it.

    Friday, February 8, 2013

    Fumi Salad

    My friend, Jane, brought this amazing salad called Fumi Salad for my potluck birthday party. Best party ever! This salad is not only refreshing, tasty and healthy ... it's a meal unto itself. Here's the recipe:

    1 head of cabbage, chopped
    8 green onions, chopped
    ½ C. slivered or sliced almonds
    ½ C. sesame seeds (about 2.5 oz.)
    2 pkgs. dried Ramen noodles (don't use the flavoring/seasoning in pkg.)

    Option: Add 2 cups of chopped cooked chicken for a main dish salad. And flax seeds can be substituted for sesame seeds.

    In a large bowl, mix together chopped cabbage* and green onions. Toast almonds and sesame seeds, with no oil, until just browned. Right before serving, mix almonds and sesame seeds into salad; crush Ramen noodles and add to the salad. Add dressing and toss. Depending on the size of the cabbage, this should serve 10.

    1 C. vegetable oil
    6 Tbsp. rice vinegar
    3-4 Tbsp, sugar, to tast
    2 tsp. salt
    1 tsp. pepper

    Put all ingredients in a jar and shake thoroughly.

    *The benefits of cabbage: maintains strong bones in the elderly (as it's an outstanding source of Vitamin K), it's a very good source of fiber, vitamin B1, B2 and Omega 3 fatty acids which according to the American Heart Association is very good for the heart. I hear it will also do wonders for those of us entering the menopausal stage of our lives. So eat up.

    Wednesday, August 15, 2012

    Cookbooks On A Budget

    Buy Here
    Cookbooks on a budget and apparently the recipes are too. Main dishes with 2 ingredients only? Check out Scrumptious 2 Ingredient Main Dishes (Master Collection Scrumptious 2 Ingredient Soups, Salads, Main Dishes, Breads, Side Dishes, Desserts, Snacks, Dips & Appetizers). It's $2.99 for your Kindle or if you're a prime member it's FREE. Win/win all the way round.

    Check out our Cookbooks on Pinterest

    Monday, April 23, 2012

    Rotti Koekoes: Indonesian Steamed Sweet Bread


    5 eggs

    1⅔ C. sugar
    2 C. flour
    C. 7-Up or Squirt
    2 tsp. Ovalett
    1 Tbsp. rice vinegar
    Dash of salt
    2 Tbsp. vanilla or 2 8g vanilla flavored sugar


    With electric mixer, mix eggs, sugar, vanilla, and salt for 15 minutes, then mix in flour and slowly pour in 7-Up/Squirt. Line a rice steamer with aluminum foil and pour in mixture. Fill steamer with water and preheat for 10 minutes. The lid needs to be covered with a kitchen towel from the inside out. steam for 1 hour on medium heat. Make sure you have enough water to steam for one hour. Do not open lid while steaming.

    Rotti Koekoes Cupcakes

    Friday, April 6, 2012

    Turkey Sandwich with Pesto

    Ciabatta or Foccacia rolls, cut in half (or other crusty roll.)
    Pesto (I purchase prepared pesto)
    Brie (or other yummy cheese)

    Spread bread generously with mayo and pesto—many, many layers of turkey on one side
    and cheese on the other. Broil open faced until cheese melts. Serve warm.

    Recipe for homemade Pesto.

    Recipe submitted by Barbara Gildi and included in If I Can Cook It You Can Cook It Cookbook.