Easy Peasy Cranberry Sauce

If you’ve been following me on Instagram you know that I’ve been busy preparing for Thanksgiving and Page’s Birthday right after. We are hosting Thanksgiving , which means that I will be doing most of the cooking. I spent most of the day writing out my menu, dividing up tasks I can accomplish throughout the next few days. Today I tackled prepping my desserts which just means I weighed the dry ingredients put them in bags, labeled, and sealed them. Now all I have to do is add the wet ingredients and bake. As you can see I’ve learned over the years that cooking a large meal like this requires a lot of forethought and staggering of duties. So today one of the other things on my to do list was to make this cranberry sauce! It takes 10 minutes, you throw everything in one pot, a little bit of stirring and you’re done! So easy and super delicious and definitely an upgrade to the canned stuff. Trust me once you make this you will never go back to the canned stuff!

Here’s what you need:


12oz organic cranberries fresh or frozen

1 cup sugar

1/2 cup water

1 cinnamon stick

Zest of 1 organic orange

Juice of 1 organic orange

1/2 teaspoon of allspice (optional)


Place cranberries, cinnamon stick, orange zest, sugar, water, and juice in a medium sized saucepan. Bring to a boil, lower the heat and simmer, stirring as the cranberries begin to pop. The sauce is done once it thickens about 10 minutes. Remove from heat, let cool, serve immediately or place in an airtight container and refrigerate.

Pan Fried Cauliflower with Garlic and Thyme

Pan Fried Cauliflower with Garlic and Thyme

Pan Fried Cauliflower with Garlic and Thyme


This recipe was born out of a pure need to get dinner on the table quickly.  I love cauliflower and on a normal day I would slice it and place it in the oven to cook, but time didn’t allow for me to do so recently.  Page was hungry and I did not have 20 minutes to spare.  The great thing about being rushed to get dinner on the table–yes there is a great thing about it–is that you need to keep it simple.  This recipe is exactly that–simple– it contains less than 5 ingredients and the best part? It only took 10 minutes!

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2 cups of sliced cauliflower

2 cloves of garlic (smashed)

2 tablespoons of oil ( grape seed, or olive oil)

1 tablespoon of butter

5-6 sprigs of thyme

sea salt and black pepper to taste


Directions: Heat a cast iron skillet until it smokes.  Add in the 2 tablespoons of oil.  Add the cauliflower, and allow to cook for 5 minutes undisturbed.

Add the butter, thyme and garlic, take care when adding the thyme, the water in the thyme will cause the oil to pop.

Allow to cook for another 5 minutes. Once the cauliflower has browned and taken on some color,

Transfer it to a serving platter, season with salt and pepper, serve and enjoy!


How to make Dehydrated Watermelon

Dried Watermelon--How to make Dehydrated Watermelon

Dried Watermelon–How to make Dehydrated Watermelon

This week is Teacher Appreciation Week at Page’s school.  Every day this week she is required to bring in a small gift to show how much she appreciates all that her teacher’s do.  The note that the room mom sent home said to send a sweet treat as a gift, knowing the kinds of sweets that most moms have sent in the past I thought why not send something semi-healthy.  So I marched down to my local Whole Foods and purchased an organic seedless watermelon.  Lucky for me it was on sale.   The result- a deliciously sweet watermelon snack.  It was so good, that I raced back to Whole Foods to get another watermelon to dry.  When I dry fruit I never add sugar to it.  I see many recipes that do and I never understand why.  There really isn’t a need to. In fact, the watermelon I chose was not at all that sweet in its natural form, but in its dried form it was highly sweet, almost like I had added sugar to it. So for this “recipe” all you need is a fresh watermelon, a dehydrator, or an oven set to low and time.

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Prep time: 5 minutes

Cook time: 6-8 hours



Directions: Slice the watermelon and discard the rind. Keep in mind that the thinner you slice it the quicker it dehydrates.

Place the sliced watermelon on dehydrator sheets. Set it on 135F for 6-8 hours depending on how thick you sliced the watermelon.

The watermelon is done when it is pliable but dry to the touch.

If you don’t have a dehydrator–get one they are worth the money and the counter space–you can do this in an oven, set the oven to the lowest setting, and place the watermelon on a parchment lined cookie sheet.  My oven’s lowest setting is 250F.  If you are using your oven on a setting this high, keep in mind that the watermelon will dehydrate at a faster rate, so keep an eye on it, at the 4-5 hour mark, your watermelon will likely be done.

Grilled Greek Chicken Bowls

Greek Grilled Chicken Bowls

Greek Grilled Chicken Bowls

After years of only getting a harvest of two or three lemons per year, my lemon tree is in full bloom.I finally have a bountiful harvest. In fact, I have so many lemons, I caught myself finally uttering words I thought I would never utter–I have too many lemons.  My motto is when life gives you lemons–cook with them! Luckily for me,  the Mediterranean flavor profile is one of my favorite flavor profiles.  I love a great greek chicken salad. I decided to switch things up a bit, by taking the same ingredients I might use to make a greek salad, and instead, make a warm and savory bowl.  The result–delicious! The best thing about this bowl is it can be eaten warm, or cold, it is delicious either way. Feel free to switch out the ingredients, using kale in place of spinach, grill the chicken on the barbecue instead of in the pan,  or add red bell pepper and marinated artichokes.  You can also switch out the grains, use basmati rice instead of quinoa.  If you want to make this vegetarian, replace the chicken in this recipe with tofu or just add more mushrooms. To make it Paleo omit the grains and add more spinach or kale.

Prep time: 10 minutes

Cook time: 30 minutes

Serves 4

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Ingredients For Sauce/marinade:

4 large cloves of garlic minced

1 tablespoon of fresh Thyme

1/2 cup of fresh lemon juice

1 tablespoon of lemon zest

1/3 cup of olive oil

1/4 teaspoon of sea salt

Ingredients for chicken bowl:

5 chicken thighs

1 cup of Persian cucumber diced

1 cup of tomato diced

10 ounces of sliced crimini mushrooms

12 ounces of spinach

1 cup of quinoa

1 cup of feta cheese, crumbled

4 Tablespoons of oil, split

sea salt to taste

Directions: Place the quinoa and 2 cups of water in a pan, cover and cook until water evaporates(about 10-15 minutes), then set aside.

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Heat the garlic, olive oil and thyme in a saucepan for 1-2 minutes.

NOTE: You do not want the garlic to brown. If it browns then you’ve cooked it too long.  The point of this is to infuse the oil with garlic and thyme and also mellow out the garlic.  The two-minute mark is usually long enough.

Transfer the infused oil to a bowl, add the lemon juice, sea salt, and lemon zest, mix well.

Season the chicken with sea salt, and pour half of the sauce/marinade over the chicken, set the remaining sauce/marinade aside.  Place the chicken in the refrigerator to marinate for a minimum of 15 minutes.

Heat  2 tablespoons of olive oil in a saute pan, add the mushrooms, season with sea salt and cook until brown–about 10 minutes.  Once the mushrooms are brown, transfer them to a plate and set aside.

Add the spinach to the same saute pan, cook until wilted about 3-4 minutes.

Heat the remaining 2 tablespoons of oil in a cast iron skillet. The skillet should be smoking hot.  Once it is hot, add the chicken and cook undisturbed for 3-4 minutes on each side or until chicken is cooked through.

Assemble the bowls by adding some quinoa, mushrooms, spinach, cucumbers, tomatoes, feta and chicken to each bowl.  Spoon 2-3 tablespoons of the remaining sauce over each bowl, and enjoy!



Korean Barbecue Chicken

Korean Barbecue Chicken

Korean Barbecue Chicken

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I love Korean barbecue, what’s not to love?  Grilled meat, pickled and fermented veggies…mmmh it’s a veritable umami bomb on a plate.  The fermented veggies alone are enough to get me into the door of a Korean restaurant.  I love banchan, savory sprouts, kimchi, cucumber kimchi, and daikon radish make the heaviness of the barbecued meats lighter.  I remember my first experience eating Korean food.  The week of my wedding my best friend suggested that we go to a Korean bath spa together.  She said it would be a great mini break for me to table the stress of planning a wedding, and at the same time get my skin nice and polished for the wedding.  I happily agreed, we had gone to many a spa together throughout our friendship, so why not make another happy memory with my best friend before I sailed off into wedded bliss, I thought.  The day before our appointments my best friend called to say that something came up at work and she could not join me, but she insisted that I go alone because I needed to destress, so I did.  The spa was unlike any other spa I had ever been to. After checking in, I was led on a guided tour of the steam rooms, jade rooms, and showers.  Everyone within the walls, except for the technicians, was completely naked and Asian.  I stuck out like a sore thumb.   First of all, I wasn’t at all prepared to be completely naked in front of anyone other than a technician. At all the spa’s  that I had ever been to everyone wore something, be it a robe, or bathing suit, but not this spa.  I also was not prepared to leave without having had my body polish.  I had read the Yelp reviews and this place was the best!  I wanted to sparkle and shine at my wedding and the only thing standing in the way of that happening was me getting naked, so I did.  I was sitting in the sauna with three women, and they could sense my unease.  They were so kind, they chatted me up, and when I felt comfortable one of them asked me how I found out about the spa.  I told them and they laughed.  I’m guessing that the spa didn’t get very many non-Asian patrons, which is too bad, nakedness aside, it was a great spa. The spa lacked the more polished elegance of a Burke Williams, but what it lacked in elegance, it made up for it other areas, namely the food area.  After getting my scrub, and detoxing in the sauna, I walked over to the jade rooms, and just beyond that was a bar and the scent coming from the bar was intoxicating.  The bar/restaurant had a full menu of soups with fermented and pickled veggies, JACKPOT! I grabbed a folded robe from a pedestal near the entrance into the bar–you didn’t think they would make us eat naked did you?–and sat down to a deliciously healthy meal.  If only all spa’s included this kind of service.  That was my first experience eating Korean food, and since then I’ve fallen in love with it.  This recipe is my take on chicken Korean barbecue.  I have to say that this chicken is delicious!  Better than the chicken that I’ve had at most restaurants that I’ve been to.  This recipe requires Gochujang–a spicy fermented chili paste. You may need to venture into an Asian market for the Gochujang.  I purchased a jar at my local Whole Foods, they had several varieties of it, I chose a garlic Gochujang.


Here’s what you need:


1lb of boneless skinless organic chicken thighs, cut each thigh into 3 or 4 pieces

1.5 tablespoons of Gochujang

2 teaspoons of sugar–can sub with maple sugar or syrup

1 teaspoon of garlic grated

3 green onions chopped finely both whites and green parts

1 teaspoon of grated ginger

2 teaspoons of sesame oil

1 teaspoon of olive or grapeseed oil

2 tablespoons of soy sauce

sea salt to taste

Directions: Season the chicken with sea salt and set aside.

To a large mixing bowl or medium size bake pan add the remaining ingredients,

combine and mix well,

then toss in the chicken, tossing to coat the chicken completely in the marinade.

Cover with foil and place in the refrigerator for at least an hour.

Remove the chicken from the refrigerator 30 minutes before cooking.  Grill the chicken on a hot grill, 5-7 minutes on each side, serve and enjoy!



Grilled Zucchini and Avocado with White Wine Vinaigrette

Grilled Zucchini with Avocado and White Wine Viniagrette

Grilled Zucchini with Avocado and White Wine Vinaigrette

T’is the season–for zucchini that is.  It is at almost every stand in my farmers market, piled into beautiful towers at my local Whole Foods, and in glistening plastic packages in my local Trader Joe’s.  There is no escaping it–not that I’d want to. Zucchini is one of those vegetables that if you plant it–you will be rewarded with an enormous bounty–so it’s no wonder that it is everywhere right now. So what do you do with an enormous bounty of zucchini?  Cook it. Pickle it. Give it away–even in secret as some of my neighbors have, by leaving an anonymous  bag full of zucchini on my doorstep.  It’s a good thing that I happen to like zucchini.  This recipe happens to be something that came about as an accident.  I was planning on making my favorite saute of zucchini and mushrooms but my plans and Page’s needs sometimes collide and I had to make an adjustment.  In this case, I had some deliciously ripe avocado’s that Page insisted that I serve her for dinner.  I had already begun to slice the zucchini so I had to cook it. So I decided why not just combine the two and make a salad of sorts. Boy, am I glad I did. I used a white wine vinaigrette, but this is great with a lemon garlic vinaigrette too!


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2 medium zucchini, sliced

2 large avocados, sliced

1/4 cup of feta cheese (optional)

1 tablespoon of parsley, finely chopped

2 tablespoons of olive oil or grape seed

2 tablespoons of butter or ghee

sea salt and black pepper to taste

For Vinaigrette

3 tablespoons of white wine vinegar

1 tablespoon of olive oil

sea salt to taste

Directions: Mix the ingredients for the vinaigrette in a small bowl and set aside. Heat the oil and butter in a saute pan.


Once hot, add the zucchini slices to the pan and cook until brown–about 2-3 minutes on each side.


Transfer the zucchini to a plate, season with sea salt and black pepper.


Slice the avocado and arrange in a single layer on a plate.  Top the avocado with the grilled zucchini.  Sprinkle with feta if using, then sprinkle with parsley. Lastly top with vinaigrette, serve and enjoy!






Sauteed Chard with Lemon, Garlic and Shallots

Sauteed Chard with Lemon, Garlic and Shallots

Sauteed Chard with Lemon, Garlic and Shallots

Chard is an under rated vegetable.  It’s one of those vegetables that doesn’t get it’s due.  Probably because it has to contend with other vegetables that hog the spotlight, like kale, broccoli, and cauliflower.  I think that if more people knew how easy it is to cook chard, and how delicious it is, it would be a star in their dinner line up.  This recipe for chard is one of my favorite chard recipes.  It’s super easy, quick, and oh so delicious!

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1 bushel of chard about 4 cups chopped roughly

1 medium shallot sliced thinly

4 small cloves of garlic

1 tablespoon of fresh lemon juice, more if you’re so inclined

2 tablespoons of cooking oil

sea salt to taste

Directions:  Heat the oil along with the garlic and shallots over medium heat.



Cook the shallots and garlic until shallots turn translucent, about 1-2 minutes.


Add in the chopped chard, season with sea salt and saute until wilted.





Turn the fire off and add lemon juice, toss then serve.  Yup that easy! AND So, so , so delicious!!