Tag: Easy dinner recipes

Sausage with Rice and Eggs

Hi everyone!

I made this dish with my students last week and they thought this was fantastic. Not only because it was simple and could be made in a jiffy with leftover rice, but because it made use of their favorite sausage that is pre-cooked. I hope you like it!

Read more

Cooking With Less Sugar: Chicken with Pumpkin-Guest Post by Swee Lin Lim

Hi everyone!

I have yet another great guest post to help us with ideas to reduce our general sugar intake. I say “general” because we do need to indulge at times so I am not eliminating treats from my blog, don’t worry.

For today, please welcome Swee Lin Lim who shares a tasty recipe and some useful strategies that have changed her life. Whether you are a perfectionist cook, a carefree cook or an easily distracted cook, you will love this recipe!

Read more

Beef Shish Kabobs and Pork Tenderloin Bundles Cooked Camping Style!

Hi everyone! A lot of people say they can’t cook because they are on vacation. Well, my guest poster claims that you can do both! Below is a recipe for Shish Kabob and Pork Bundles. Enjoy!

The National Park Service celebrates its 100th anniversary in August 2016, and will be gearing up for a number of fantastic events that will be taking place across the country. Hopefully, you’ve given some thought to marking your calendar for the dates you want to visit any of the 59 remarkable national parks.

Read more

Rice and Bean Pie with Spicy Plantain Crust

Hi everyone!
I’m not going to lie, this recipe has a few steps but the steps are not difficult unless you psych yourself out that they are. I got the crust idea from an old Vegetarian cookbook from the Millennium Restaurant that called for a tofu filling but I didn’t know how well that would go over. I have tried to lay the steps out for you clearly so please email me if you get stuck. It is a tasty play on taco pie and I dare say you will LOVE IT! Serve it up like a pie in triangles.
Rice and Bean Pie with Spicy Plantain Crust

Plantain crust:

1/2 large onion, chopped
2 tsp garlic, minced
2 large, ripe sweet plantains, sliced in 1/2 ” chunks
1 tbsp cumin
1 tsp ground coriander
1 tsp red pepper flakes
1 tsp Kosher salt
1 cup water

Preheat the oven to 400 degrees.
Boil all the above ingredients together for about 20 minutes until soft.
Let cool and then blend in a food processor or mash well with a fork.
Mush the batter into a pie plate and cover with foil.
Bake at 400 degrees on the middle rack of your oven for 45 minutes.
While it is baking, start the next steps for the rest of the pie.

Bean layer:

1 15 oz. can black beans rinsed and drained
3-4 tbsp Greek plain yogurt
1/4 tsp each:
smoked paprika
kosher salt
black pepper
garlic powder

Puree above ingredients in a food processor or mash well with a fork until fully combined and smooth.

Rice layer:

1 1/2 cup cooked brown rice

Use up leftover rice or follow instructions for whatever kind of rice you are using. I like brown.

Corn Layer

1 cup frozen and defrosted or fresh corn
1/2 tsp oil
1/4 tsp smoked paprika

In a small saute pan, heat up the oil and cook the corn until heated through.
Sprinkle the corn with the paprika.
Set aside in a small bowl.


2 scallions, washed, sliced thinly into little rings
1 tsp oil of your choice

In the same pan that was used for the corn, heat up the oil and saute the scallions until heated through.

Final Steps:
Remove the pie plate from the oven and spread the mashed bean mixture all over the plantain mixture, totally covering it.
Sprinkle the rice on for the next layer.
Sprinkle the corn on for the next layer.
Add the scallion garnish on top.

Easy Curried Chicken Salad

I am STARVING! I am doing the Whole Life Challenge so I created this delicious recipe that I can shovel in my mouth when I am hungry. As always, it is all about the prep. Had I not made this ahead of time, I would be eating an entire loaf of challah right now.  Enjoy!
Curried Chicken Salad:
4 cups chopped, cooked chicken from 2 large breasts
1/3 cup mayonnaise (I used Just Mayo” brand by Hampton Creek)
2 tsp curry powder
1/4 cup golden raisins
1/2 cup toasted, chopped pecans
1/4 tsp salt
1/4 tsp black pepper
Combine all ingredients together and serve cold on a sandwich or over greens.

National Food Day and Spaghetti Squash With Parmesan and Pecans

Hi everyone!

Yesterday was National Food Day and I was honored to be asked to present at the United Way sponsored Food Day event in Livingston, NJ. There were so many fabulous events throughout the week that they created a facebook page to detail them all:


Welcome to all my new readers from the event!

Great job, Food Day!

In Montclair , we had a bunch of events, one of which will be this Friday with some famous local chefs who will be offering a lunch to benefit our local Salvation Army meal program:


It is a shame that Food Day needs to exist to promote healthy, sustainable food but it does. Let’s Take Back our Kitchens with healthy, home cooked meals to make our own homes as healthy as they can be.

I have an idea-start with this healthy and deeeee-licious alternative to pasta. I received  the squash from my CSA and it was easy and quick to prepare. You’ll love it, I promise!

Spaghetti Squash with Parmesan and Pecans:

One medium sized spaghetti squash
1/3 cup chopped, toasted pecans
1/4 cup grated Parmesan
1-2 tsp olive oil
salt and fresh ground black pepper
Pre-heat oven to 350 degrees.
Take the  spaghetti squash and  cut in half lengthwise. Remove the seeds with a spoon.
Bake for about 30 minutes or until tender and let cool. You can aso microwave for about 6-8 minutes.
Scrape the inside flesh out with a fork and set aside. It should be about 3 cups of flesh.
In a medium sized frying pan, heat up the olive oil and saute the squash until heated through, about 5 minutes.
Add salt and pepper to taste and top with pecans. Sprinkle with grated parmesan and serve.
Alma Schneider
Take Back the Kitchen, LLC

St.Louis Crock Pot Ribs – Drop ‘Em and Leave ‘Em

Hi everyone! Never made ribs before? This simple recipe will turn you from a meat cooking novice to a Food Network ready chef. Try it and see!

St. Louis Style Ribs:


4 pounds ribs
2 large, sliced yellow onions

Dry rub:
3/4 cup brown sugar
1 tsp chili powder
1/2 tsp black pepper
1 teaspoon Kosher salt
Combine in a small bowl

1 1/2 cup standard chili sauce
1/4 cup apple cider or balsamic vinegar
2 tablespoons Worcestershire sauce
4 tsp chopped garlic

Combine in a small bowl


1)In a 6-quart slow cooker. Place the rack of ribs so they all fit in the slow cooker.

2)Place the sliced onion in your pot, then put the ribs back in. Rub the dry mixture all over the ribs.

3)Pour combined liquid ingredients all over the ribs.

4)Cover the crock pot and slow cook for at least 8 hours. Mix the sauce and ribs before serving and enjoy!