Banana with Granola


Sometimes I’m just in the mood for somethings sweet but I don’t want to whip up a large batch of goodies. Instead I make this. I first tried it in Acapulco, MX. We had just spent the afternoon at the beach and stopped in at a lovely little restaurant that served us this for dessert. When we got home we immediately tried it ourselves and it was just as good.

Banana with Granola

– 1 Banana

-1/4 to 1/3 cup of granola

– 1 Tbsp Mexican crema(or just mix a little sour cream with milk)

-Syrup(just the kind you put on pancakes)

All you need to do is slice up the banana and top with the rest and enjoy.


Sugar and Spice Muffins


Here’s my latest muffin obsession: Sugar and Spice Muffins. The cinnamon, sugar, and nutmeg= heaven. The cinnamon-sugar topping makes for a sweet, crisp topping- though my favorite part is the way it sparkles like the snow outside my window. There’s something wonderful and magical about gobbling up these warm, freshly baked muffins with my boys, in my cozy kitchen, while we watch the snow swirl and glisten just outside our home. Adding a mug of hot chocolate ups the magicalness even more. Enjoy!

Sugar and Spice Muffins
adapted from, yields 24 muffins

3-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon cinnamon
2/3 cup vegetable oil
1-1/2 cups white sugar
2 egg
1-1/2 cups milk

1-1/2 cups white sugar
2 teaspoons ground cinnamon

1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

2.  In a large bowl, combine flour, baking powder, salt, nutmeg, and cinnamon. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups. Sprinkle about a teaspoon over each muffin cup until the batter is generously covered.

3.  Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.

Aebelskivers -Margaret

Originally published 10/5/14

Aebelskivers are a tradition in our family, but I have rarely run into a non-family-member who knows what they are. That’s a shame because I think they are superior to either pancakes are waffles. So I feel the need to spread the word about these treats. They do use a special pan, more or less in the same way that waffles do. (Note, I have no access to a decent camera, so I apologize for the image quality. They look more appetizing in real life.)

  • 1 1/2 cups flour (wheat and all-purpose both work fine)
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 tsp cardamom (or nutmeg)

Heat the aebelskiver pan on medium heat. Mix the dry ingredients, then add in the wet ingredients. Whisk until just mixed. Then add a small sliver of butter to each indentation in the heated pan. (The pan should be hot enough to brown, but not burn, the butter.) Add about 1/8 cup of butter to each indentation. Once the batter has puffed up and bubbles are forming, insert a fork or a knitting needle into the center of each aebelskiver and turn it on its side, so that some batter pours out and fills in the other half of the indentation. Once that section of batter has bubbles, turn it again so that only cooked sides show. Then enjoy the aebelskivers by dipping in  powdered sugar, cinnamon sugar, and/or jam. Cinnamon sugar is probably my personal favorite.

Fresh Spring Rolls -Rebecca

originally published 5/25/14

In our little family, Thai food is always a big hit. One of our favorite treats is fresh spring rolls, but we’ve had a hard time finding them in our new city. So, we took things into our own hands and tried making our own! I’m so glad we did. This recipe is really much easier than it seems, although it is a bit of a project to do all the prep work. It’s well worth it, though, and we had a lot of fun putting them together.

One of the best things about these spring rolls is that they are so adaptable. You can really include any veggies that you have on hand, and you can adapt the herbs to your preferences. We used baked tofu to add some protein, but you could leave it out or include some strips of grilled chicken or another meat. Basically, just add whatever you like!

A couple of notes about the recipe: We used cellophane noodles instead of the rice noodles called for in the original recipe. You could use either, but we had cellophane noodles on hand. Cellophane noodles are usually made out of mung bean starch and they are also known as vermicelli or glass noodles. You could use thin rice noodles, but we thought the texture of the cellophane noodles was perfect for filling these rolls.

Also, when you are buying the spring roll wrappers, be sure to find the ones made out of rice instead of the ones made out of wheat. Wheat egg roll wrappers are usually refrigerated and have to be cooked, but their rice cousins are dried and they only need to be soaked in warm water instead of being cooked. We found a package of about 50 wrappers for only a couple dollars in the Vietnamese section of our local Asian market.

Finally, we would cut the recipe in half next time for our family of two, since it makes 12 rolls and we found that they don’t keep well for more than about a day before the wrappers start falling apart. They were delicious, though, and this is a recipe that we will be making over and over again!

Fresh Spring Rolls (slightly adapted from The Curvy Carrot)


Peanut Sauce:

  • 1/4 c. creamy peanut butter
  • 1/4 c. hot tap water
  • 1 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 2 tsp. honey
  • 1 tsp. lime juice
  • salt and pepper, to taste 


  • 1 tbsp. soy sauce
  • 1 tbsp. olive oil
  • dash of pepper
  • 8 ounces extra-firm tofu, drained and cut into twelve 3-by-1/2-inch sticks

 Spring rolls:

  • 1 c. cellophane (or thin rice) noodles, prepared according to package directions
  • 1/2 of a cucumber, sliced into thin sticks (about the width of a matchstick and about 3 inches long)
  • 1 carrot, sliced the same size as the cucumbers
  • 1 c. mung bean sprouts
  • 1 avocado, sliced lengthwise into 12 even pieces
  • 12 pieces lettuce, torn into 3-by-3-inch pieces
  • 1/4 c. coarsely chopped fresh mint (less if you prefer – the flavor is strong)
  • 1/4 c. coarsely chopped cilantro
  • Twelve 6-inch spring roll wrappers


First, make the peanut sauce:

  1. In a small bowl, mix the peanut butter and hot water until smooth.
  2. Add the soy sauce, vinegar, honey, lime juice, salt, and pepper and mix until thoroughly combined. Set aside.
Next, prepare the tofu:
  1. Preheat the oven to 375 degrees.
  2. Whisk together the soy sauce, oil, and pepper.
  3. Drain the tofu sticks on a paper towel to remove excess water, then place them on a rimmed baking sheet or in a casserole dish.
  4. Pour the marinade evenly over each piece of tofu, making sure all sides are thoroughly coated.
  5. Allow the tofu to marinate for at least 10 to 15 minutes before baking.
  6. Bake for approximately 20-30 minutes, flipping the tofu sticks over halfway through baking. The goal is to get them golden brown on each side. Keep an eye on them; ours were finished in about 25 minutes but the original recipe called for 30 minutes.

(While the tofu is baking, you can prepare your veggies!)

Finally, assemble the spring rolls. This is where teamwork comes in handy:

  1. Fill a wide, shallow bowl with warm water. We used a frying pan, but a pie pan would be great too. You just need an inch or two of water.
  2. Take a spring roll wrapper and place it in the water for about 5 seconds, until it is soft and pliable.
  3. Lay the wrapper flat on your work surface. Place one piece of lettuce on the top center of the wrapper, making sure to leave a border on all sides.
  4. On top of the lettuce, arrange a few pieces of carrot and cucumber, a slice of tofu and avocado, a spoonful of bean sprouts and noodles, and a sprinkle of mint and cilantro. (You want the wrapper to be more full rather than less, but don’t overfill it. You’ll get the hang of how much to include once you do one or two rolls.)
  5. Hold the fillings together with one hand and wrap it up like a burrito: start by folding in the sides, then roll the wrapper lengthwise around the fillings. You want to wrap it as tightly as possible around the fillings so that the roll stays together once you begin eating it. Press the edges of the wrapper together to seal it.
  6. Repeat the process with each of the remaining spring roll wrappers, and serve with the peanut sauce.




Mexican Alphabet Soup -Krystal

Originally published 5/4/14

In High School I had a supervisor that would make this soup for us very regularly. I have found that it is a perfect substitute for Mac n Cheese(which Rosemarie can’t eat ). So I’ve taken to making this very often. It is incredibly simple and very tasty. Give it a try and if you want to add vegetables it tastes really good with zucchini. There are several variations of this recipe. I found this one on

Sopa de Fideos



Sopa de Fideos

You’ll need:

2 packages La Moderna pasta 7 oz. each (Found in the Mexican food aisle.)

2(8 oz) cans of tomato sauce

6 cups of water

4 Tbsp. chicken bouillon (Knorr for the authentic flavor)

2 Tbsp. Oil

A couple dashes of Fajita Seasoning and a dash red pepper flakes(optional)

A lime(optional)


Fry pasta in oil until brown. It goes fast so keep an eye on it. Add tomato sauce and 6 cups of water. Stir in bouillon and spices. Bring to a boil and simmer for 10 minutes. Add a little lime juice and enjoy.🙂


Black Bean and Zucchini Quesadillas – Krystal

Originally published 3/31/14

Originally published I recently found myself with left over zucchini. I considered making bread or muffins but it was lunch time and I found this recipe while I was looking for snacks I could make with zucchini. It turned out delicious, I will definitely be using this recipe again. For a little variety you can also use the black beans and zucchini mixture in a tortilla wrap or as I did on left over hamburger buns toasted with melted cheese.

Click Image for link to Food and Recipes


  • 1/2 cup canned black beans, rinsed and drained
  • 2 tablespoons salsa
  • 1/2 cup finely chopped zucchini
  • 4 (6-inch) corn tortillas
  • 4 tablespoons shredded Cheddar cheese


1. Combine beans and salsa in a small bowl; mash with a fork. Stir in zucchini. 2. Layer 1 tortilla with half the bean mixture, sprinkle with 2 tablespoons cheese, and top with another tortilla. Repeat with remaining tortillas, bean mixture, and cheese. 3. In broiler or toaster oven, cook quesadillas 1 minute on each side until cheese is melted and bubbly. Or microwave for 1 minute.

Navajo Stew -Diana

Originally published 3/19/14

I recently tried and fell in love with a new recipe from my Moosewood Restaurant Simple Suppers cookbook- Navajo Stew. I was sure it had to be a winner when I saw it contained roasted veggies and some chipotles in adobo sauce. The flavor is amazing and the stew makes for a satisfying, filling meal. I plan to make this repeatedly even though it takes a little more effort than I generally put into a meal these days… especially since the leftovers provided many easy, delicious lunches. I served this stew with pita bread and plain Greek yogurt- yum!

(This photo is from here– where you can also find the full recipe from the Moosewood website. I provided the recipe below for your and my convenience).

I must also mention that one of my carnivorous, reluctant-to-even-touch-vegetables brother tried this last night and loved it. He went for seconds! What can I say? This recipe is a winner.


Navajo Stew
from Moosewood Restaurant Simple Suppers
2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloes, minced
2 Tbsp vegetable oil
1 Tbspn ground cumin
1 tsp salt
1/4 tsp black pepper
1 15 oz can of tomatoes (I used diced)
1 Tbsp canned chipotles in adobo sauce (no more than this amount!!!)
1/2 cup chopped fresh cilantro
1 15-oz can of butter beans or black beans, drained and rinsed
flatbread (tortillas, lavash, or pita) (I used pita-yum!)
plain yogurt, sour cream
Preheat the oven to 450. Lightly oil a baking sheet.
Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about ten minutes.
Stir and continue to roast for another ten to fifteen minutes, until the sweet potatoes are tender but not mushy.
While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside.
When the vegetables are tender, put them into a 2- or 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about ten minutes.
A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.
serving and menu idea- This is a filling stew, but corn on the cob makes a wonderful side dish and if you’ve got room for dessert, consider Warm Plums with Marscarpone.

Almond Wheat Muffins -Margaret

originally published 2/5/14

This was my favorite recipe growing up, and it’s still one of my favorites now. They are delicious with jam. I have cut the butter to 1/2 cup when I didn’t have more without a problem.

1/2 cup honey
2/3 cup melted butter
1-1/2 cups milk
2 well-beaten eggs
2 teaspoons almond extract
5 teaspoons baking powder
3-1/2 cups whole wheat flour
1. Blend wet ingredients thoroughly.

2. Mix in dry ingredients. Fill greased
muffin pans 2/3 full.

3. Bake at 350* for 12-15 minutes.

For variety, add nuts, dried fruit, blueberries, or chopped apple. Or use
maple, orange, or vanilla extract instead of almond extract.

Orange–Red Pepper Stir-fry -Margaret

originally posted 1/9/14

I recently realized that we have very few stir-fries up on the blog, which is a bit strange because stir-fries were a staple in our home growing up. Even now, a stir-fry is my default meal. They can use up a variety of vegetables left over from other dishes; the ingredients are flexible; they come together quickly; and they are healthy, economical, and delicious. The sauce was my spur-of-the-moment creation when I realized that I had a small amount of orange juice from another recipe and nothing to do with it.

1 cup orange juice

2 tbsp soy sauce

2 tbsp rice vinegar

2 tsp cornstarch

pinch red pepper flakes

2 tsp oil

1 clove garlic, minced

1 cup fresh or frozen peas

2 large carrots, chopped

2 bell peppers, cut into small pieces

1 cup cooked black beans (a bit less than 1 can)

1. Mix the orange juice, soy sauce, rice vinegar, red pepper flakes, and cornstarch. Set aside.

2. Heat the oil in a wok or large skillet. Add the garlic and the peas. Stir-fry until the peas, if frozen, have thawed, or for a minute or two.

3. Add the rest of the vegetables along with the sauce. Continue stir-frying until the sauce begins to simmer.

4. Let simmer for five minutes, then serve over cooked rice.

Makes approximately four servings

Carrot Potato Soup with Ginger-Diana

originally published 11/13/13

Hello, family and friends! It’s so good to be back at the ol’ blog. I have so many delicious recipes I want to share with you. Today, I offer a soup recipe that has quickly become my favorite. I have been making this about once a week for the last month. I love eating it for dinner with the hubs and then enjoying the leftovers for lunch over the next couple of days. I just don’t get tired of it. Try it- I bet you’ll love it too!

Carrot Potato Soup with Ginger
from The Food Nanny Rescues Dinner
yields 7-9 cups

1/4 cup (1/2 stick) butter
1 pound carrots, peeled and cut into 1/2-inch slices
1 white onion, peeled and cut into large chunks
4-6 cups vegetable (or chicken) broth*
1 Yukon gold potato, peeled and cut into 1-inch chunks

1/2 tsp grated fresh ginger
1 tsp salt
1/2 tsp white pepper
1/4 cup heavy cream or half-and-half (I have started using milk since that’s what I tend to have on hand and the soup still turns out great)


1.  Melt the butter in a large saucepan or soup pot over medium heat. Cook and stir the carrots and onion until the onion is just starting to brown, about 8 minutes. 

Mmmm… It already smells so good at this point…

2.  Stir in the broth and potato. Increase the heat and bring to a boil. Decrease the heat to simmer and cook, covered, until the vegetables are soft and the flavors are blended, about 40 minutes. Add the ginger.

3.  Puree in batches in a blender, or use an immersion blender, until smooth. Stir in the salt, white pepper, and cream. Serve immediately.

*Note: Use just 4 cups of broth for a more distinct carrot flavor. The more broth, the milder the flavor. I prefer the taste and texture with about 6 cups of broth.