Chinese Vegetable Soup

Have all the vegetable chopped the night before or sometime before to make this a lot easier.  It’s a delicious soup that warms the soul and you can add or substitute any vegetables you like.  I left out the celery and mushrooms but added bok choy, cabbage and bean sprout, because that’s what I had on hand.


If you pre-chop the veggies then this becomes a very easy soup to make and well worth having around to impress people that you can make Chinese food from scratch.  Cuz that’s what you’re doing.



What You Need:

1          tsp       vegetable oil

1          lb         boneless chicken thigh (cut into bite-size pieces)

1                      boneless chicken breast (cut into bite-size pieces)

8          c.         water

1                      chicken bouillon cubes

2          clove    garlic (minced)

2          tsp       fresh ginger root (minced)

3          tsp       soy sauce

2          tsp       toasted sesame oil (Asian)

1+        tsp       salt

2          tsp       maple syrup (or honey)

7          oz         baby corn (ears)

8          oz         water chestnuts (sliced, rinsed and drained)

10        oz         shredded carrots

1          c.         broccoli florets

1          c.         napa cabbage (shredded)

1/2                   red bell pepper (chopped)

5                      green onions (chopped)

1          stalk     celery (thinly sliced)

1                      zucchini (small, thinly sliced)

1          c.         snow peas

1          c.         fresh mushrooms (sliced)



What You Do:

1.      Heat the vegetable oil in a soup pot over medium-high heat. 

2.      Cook the chicken until it no longer pink inside, about 3 minutes.

3.      Pour in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil.

4.      Bring the soup to a boil, and reduce heat to a simmer.

5.      Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes.

6.      Mix in the mushrooms, and simmer for 5 more minutes.


Rosemary Cashews

This recipe is almost directly from the Bar Nuts at Union Square

Cafe in New York City.

I wish I could claim this one but I can pass it on. 

We serve these at Christmas for ourselves

and family that come to visit and they are always devoured.


What You Will Need:

1 ¼       lb         Cashew Nuts
2          TB        Rosemary (coarsely chopped)
½         tsp       Cayenne
2          tsp.      Dark brown sugar
2          tsp.      Kosher Salt
1          TB        Melted Butter

What You Do:
Preheat the oven to 375 degrees F.
1.  Place the nuts on an ungreased baking sheet. Bake for about 10 minutes.

2.  Combine the rosemary, pepper, sugar, salt and butter in a large bowl.

3.  Toss the warm nuts with the rosemary mixture until the nuts are completely coated.


Serve warm.



I saw this on Diners, Drive-ins and Dives and had to make it.  I’m really glad I did because it is delicious!  This comes from a restaurant in PittsburghIf you are Paleo you can use any of those new Paleo noodls or zuchinni noodles instead.  It’s also good without any noodles at all.



What You Need:

2                      Onions, chopped

1          head    Cabbage, chopped

1          lb.        Bacon, diced and cooked

1          bag      Curly Egg Noodles

2          tsp.      Granulated Garlic

4          TB        Buter



What You Do:

1.  Cook the Egg Noodles and set aside

2.  Boil Cabbage about 5 min., till crisp-tender

3.  Melt the Butter and cook Onions and 1 tsp. Garlic for about 10 min.

4.  Add Cabbage and cook 10-15 min.  Until caramelized.

5.  Add Noodles, Bacon, 1 tsp. Garlic and salt to taste.

6.  Stir this around and cook 5 -10 more minutes.

Breakfast Salad from Stephanie Eusebi

I got this recipe from Stephanie Eusebi over at her blog at  She has some really good recipes and is trying to change eating habits as I have been doing since 1980.  I hope she doesn’t mind the reblog.  She didn’t have a picture so I found one that doesn’t look like the dish but at least has the ingredients in it. Whatyagonnado?




What You Will Need:

1 medium sized sweet potato, diced small

2 hardboiled eggs

½ small red onion, diced

5 strips of bacon, diced in small pieces

1 avocado, diced


What You Do:

1. Boil your eggs. (I like hard eggs, so I boil them for about 10 minutes)

2. While your eggs are boiling, cook your bacon in some coconut oil.

3. After 5 minutes of cooking your bacon, add your sweet potato and onion.

4. Cook until the sweet potato is a light gold.

5. Once your eggs are cooked, peel the shell and dice them.

6. In your bowl, mix your ingredients together (including your avocado).

7. Eat and Enjoy!!!!

I’m looking forward to trying this very soon.



Tzatziki Sauce




What You Will Need:

1          c.         Yoghurt

1/2      each    Cucumber

2          tsp       Lemon

2         clove    Garlic

2          tsp       Dill

1/2       sp.      Salt

1/2       sp.      BP

1                      Olive Oil         


What You Do:

1.  Mix all together and enjoy!



Moroccan Spice Mixture


What You Will Need:




ground ginger



ground cardamon






ground allspice



ground coriander seeds



ground nutmeg






ground black pepper



ground cayenne pepper



ground cloves












What You Do:

Mix it all together.

Use it in soups, on meat, in salad dressing, anything you want.

Fried Rice




This is the first dish I learned to make on my own.  The recipe called to put the egg in the rice but it didn’t say anything about cooking the egg first.  So I put raw egg in the rice mixture and watched it turn into a gloopy mess.  It was still good though.  I’ve since learned some high-level techniques ( I scramble the eggs BEFORE putting them in the rice) so everything runs a bit smoother. 


People love this dish and it is so easy I don’t even bother telling them how easy it is.  But I’m telling you and you should go make this to have in your fridge during the week for something quick and nutritious.


I only use probable 2 cups of rice to this amount of veggies just to keep the carbs down and it makes for a great side dish or a main dish on its own.  You can add whatever vegetables you want and increase anything however much you want.  You can’t go wrong with this.


What You Will Need:

3 -4         c.             Cooked White or Brown Rice (Preferably Cold)

2              TB           Oil

1                             Onion (chopped)

2-3          cl.           Garlic (Minced)

3                            Carrots (sliced diagonally)

1              c.           Peas or Snow Peas

1             TB          Soy Sauce

1 ½         tsp.        Sesame Oil

3-4         eggs       Scrambled


What You Do:

1. Heat a Wok or skillet with Oil

2. Saute the Onion about 5 min.

3.  Throw in the Carrots, Garlic, Peas and sauté 7-8 minutes

4.  Toss in the Rice and Egg

5.   Add the Soy Sauce and Sesame Oil and toss around a bit