Wednesday, December 26, 2012

Pan-Seared Portobello Mushroom, No Fat, Low Calorie

In The Kardea Gourmet you learned about the usefulness of a water saute' to make great tasting, low calories dishes.   Here is a recipe that adds a terrific flavor punch to this healthy cooking technique.    The recipe uses portobello mushrooms,  but try with spinach,  Swiss chard or even Brussels Sprouts that have been quartered.  
For dinner, serve as a meaty focus, or for lunch, try putting these flavorful pan-seared mushrooms on a crusty whole wheat roll with some chopped lettuce, and thin slices of onion and tomato. If you are feeling like this needs something to moisten the sandwich, try a teaspoon of chimichurri  (adds about 45 calories) or a Dijon mustard.  

4Portobello mushrooms, large
2TRed Wine
1TBalsamic vinegar
1⁄2tOregano (better - Kardea's classic Mediterranean herb blend)
2TSoy Sauce (try with 1 tablespoon of lite soy sauce to cut sodium)

Friday, November 30, 2012

Cranberry Ginger Fizz Cocktail

  • 3/4 cup sugar
  • 3/4 cup water
  • 1 cup fresh cranberries
  • 1 lemon, cut into wedges
  • 1/2 orange, cut into slices
  • 1 1/2 cups dry gin - Bombay Sapphire, Beefeater or Tangueray suggested
  • 1 cup chilled Ginger Ale
  • 4 mint springs
  1. Bring sugar and water to a boil in a medium saucepan, stir until sugar is dissolved. Remove from heat; pour off all but one cup of syrup, reserving any extra for another use.
  2. Heat the syrup to a boil and then reduce heat to medium. Add the cranberries and simmer for 2-3 minutes until they just begin to burst. Remove from heat and let cool in syrup.
  3. Place 2 Tablespoons drained cranberries and 6 Tablespoons cranberry syrup in a large pitcher; add the lemon wedges and orange slices.
  4. Using a muddler or wooden spoon, vigorously mash the fruit.
  5. Stir in gin and let steep for at least 5 minutes.
  6. Strain into a medium pitcher.
  7. Fill 4 glasses with crushed ice and 1/4 cup ginger ale.
  8. Fill a cocktail shaker with ice and then pour half the cranberry mixture into the shaker and shake vigorously for 10 seconds, strain liquid into two glasses. Repeat.
  9. Mound additional ice on top of each glass and garnish with 3 candied cranberries and a mint sprig

Tuesday, November 27, 2012

4 ingredient biscuits

This was my first attempt  at making biscuits, they came out  so good. Very moist with a light buttery favor.
WOW! so good

4 cups of Bisquick
1 cup sour cream
1 cup of 7 up
1/2 cup of melted butter


                                  preheat oven to 450
melt butter and place in pan

cut sour cream into Bisquick

add 7 up mix and dump on well floured parchment paper, it well be very sticky at this point but, don't worry biscuits will come out great!

then pat out just with your hands about 1" thick

then using a biscuit cutter cut out your biscuits   be sure to flour the cutter each time before cutting your biscuits
and place each biscuit in your buttered pan

bake until golden brown 12-15 min.


note: be sure then cutting out  biscuits  that they are about 1" thick.


Friday, November 23, 2012

Wendy's Chili

Wendy's Chili

1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.
Makes about 12 servings.

Thursday, November 22, 2012

Ruth's Chris Sweet Potato Casserole

About This Recipe

"This is absolutely divine! Ruth has done it again! Note, the first time I made this I noticed there was a bit of extra liquid left over, next time I will adjust the amount of butter and/or add a bit more potato."



    • 1 cup brown sugar
    • 1/3 cup flour
    • 1 cup chopped nuts ( pecans preferred)
    • 1/4 cup butter ( melted)


    • 3 cups mashed sweet potatoes ( can use canned to save time, just drain)
    • 1 cup sugar
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • 2 eggs ( well beaten)
    • 1/2 cup butter, melted ( 1/2 cup)


  1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
  2. Preheat oven to 350 degrees.
  3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
  4. Pour mixture into buttered baking dish.
  5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
  6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Monday, November 19, 2012


Southern Cornbread StuffingRecipe Courtesy of Paula Deen

Servings: 6 to 8 servings
Cook Time: 1 hour 35 min
Difficulty: Easy

Ingredients Add to grocery list

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve crackers (recommended: Saltine)
8 tablespoons butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage, optional
1 tablespoon poultry seasoning, optional
5 eggs, beaten
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil


Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Monday, November 12, 2012

Sweet Potato Coconut Cashew Rice

Sweet Potato Coconut Cashew Rice
Adapted from The Family Kitchen

1 large sweet potato, peeled and diced
1/3 cup unsweetened shredded coconut
1/3 cup chopped cashews
2 tsp olive oil
1 small yellow onion, peeled and diced
1 tsp minced fresh ginger
1 clove garlic, peeled and minced
1 cup Jasmine or Basmati white rice (I used Jasmine)
1 cup water
1 cup coconut milk
1 bay leaf
1/2 tsp ground ginger
pinch of salt
pinch of cinnamon
2-3 tbsp sultana raisins
2 tbsp pure maple syrup
2 cups chopped spinach
chopped fresh cilantro for garnish

Preheat the oven to 400°. Place the diced sweet potato on a baking sheet and toss with a bit of olive oil. Roast in the oven for 20-25 minutes, until tender. 

Heat a medium-sized saucepan over medium heat. Add the coconut and cashews. Cook for a few minutes, stirring often, until the coconut is lightly toasted and the cashews are lightly browned. Remove from pan and set aside.

Add the olive oil to the pan.  Once the oil is hot, add the onion and cook for about 4-5 minutes, stirring occasionally, until softened and lightly browned. Add the ginger and garlic and cook for about 30 more seconds. 

Add the rice, water and coconut milk to the pan. Stir in the spices and bay leaf. Bring to a boil, then reduce heat to low, cover and simmer for about 12 minutes (or cook according to rice package directions).

Once the rice is done, remove the pot from the heat, take out the bay leaf and add the raisins. Cover and let sit for 5 minutes. Remove lid and fluff the rice with a fork. 

Stir in the maple syrup and spinach, and the reserved sweet potato, coconut and cashews.

Serve warm. Garnish with cilantro. 

Makes about 4 servings. 

Crash Hot Potatoes

Boil, smash, season, bake. These are the BEST potatoes ever. From the Pioneer Woman.


  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Wednesday, November 7, 2012

Bacon Cheese Potatoes (Slow Cooked)


Prep time:  
Cook time:  
Total time:  

Avocado Feta Salsa

Avocado Feta Salsa photo


  • 2 plum tomatoes-chopped
  • 1/4 cups red onion-chopped
  • 1 tablespoon fresh oregano-chopped
  • 1 tablespoon cilantro-chopped
  • 1 tablespoon parsley-chopped
  • 4 oz. feta cheese-crumbled (add last)
  • 2 avocados-chopped
  • 1 clove garlic-minced
  • 1 tablespoon Olive oil
  • 1 tablespoon red wine vinegar
  • Dash of lime juice


Combine all and refrigerate at least 2 hours.


 Serve with Tortilla chips
 i always use watkins seaoning for this and its comes out amazing every time use the ID code 396730

Tuesday, November 6, 2012

Honey-Glazed Carrots


  • 1 tablespoon vegetable oil, such as safflower
  • 2 pounds carrots, cut into 1-inch lengths, halved if thick
  • 1 cup canned reduced-sodium chicken broth or water
  • 1/2 cup honey
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter


  1. In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
  2. Cooking With Calphalon 10-Pc. Hard-Anodized Cookware Set (Google Affiliate Ad)

Monday, November 5, 2012

Rustic Garlic Mashed Potatoes

Rustic Garlic Mashed Potatoes

  • 3
    pounds baking potatoes (such as russet or Yukon gold), peeled and cut into 2-inch pieces
  • 6
    cloves garlic, halved
  • 1
    bay leaf
  • 2
    14 ounce can seasoned chicken broth with roasted garlic
  • 1
    cup whole milk
  • 1/4
    cup butter
  • 1
    teaspoon salt
  • Freshly ground black pepper 
  • Bay leaves (optional) get your seasonings at
    use discont code 396730
1.In a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour broth over potato mixture.
2.Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3.Drain potatoes in a colander over a bowl to catch the cooking liquid. Remove and discard bay leaf. Return potatoes to slow cooker. Mash potatoes with a potato masher.
4.In a small saucepan, heat milk and butter until steaming and butter almost melts. Add milk mixture, salt, and enough of the reserved cooking liquid to mashed potatoes to reach desired consistency.*
5.To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper. If desired, garnish with bay leaves. Makes 12 side-dish servings.
from the test kitchen