Broccolini Salad

Simple, but tasty salad.  One of Ken’s favorites.

2 cups chopped Broccolini
1 Pear chopped
1/2 cup Golden Raisins
1/4 cup chopped pecans

For dressing:
1/4 cup Olive Oil
1/2 Mayonnaise
2 Tab. Balsamic Vinegar
1 Tab. Honey
black pepper to taste

I like this better when I keep the dressing separate from the salad.  Also store better in the refrigerator this way.


How to Peel a Hard Boiled Egg

You know that there is all sorts of interesting things to try on the internet.  Most are questionable at best.  A friend sent me this video from Healthy and Natural Life and I just happen to have two hard-boiled eggs in the refrigerator….so I gave it a try.   The first egg worked just like in the video, the second egg didn’t slide out of it shell, but I could pull the shell off easily.  I did not have a small cup and I think that would have been helpful. I lost a lot of the water on my second try. I will be using this method again.


Avocado Crema over Shrimp Tostadas

When I find a recipe that I would like to try on the internet, I print it out, write any changes I may have made and give it stars as to how the family liked it.  If highly rated it gets put in a file, if it needs some tweaking then it goes in a box to try later.  This shrimp recipe made it into the keep file. Very Yummy!  It is from Miss in the Kitchen.

Avocado Crema over Shrimp Tostadas

shrimp tostadas


for avocado crema:

  • 1 medium sized ripe avocado, peeled and seed removed
  • 1/4 cup Plain Nonfat Voskos Greek Yogurt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon salt

for tostadas:

  • 4 corn tortillas
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 12 medium sized cooked shrimp (peeled and deveined)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded lettuce
  • 1/4 cup grated cheddar cheese
  • 1 green onion, chopped
  • 1/4 cup diced tomatoes
  • 2 teaspoons fresh cilantro, chopped

Cooking Directions:

Preheat oven to 400°F.

Prepare the avocado crema while the oven is preheating.

Add avocado, Voskos Greek Yogurt, lemon juice, garlic and lemon juice to a blender or small bowl of food processor and process until smooth.  Pour into a small bowl and set aside.

Brush both sides of each tortilla lightly with oil.  Place on a baking sheet and bake five minutes.  Turn tortillas over and continue to cook 5-8 minutes or until lightly browned and crisp.

Place shrimp in a small skillet with cumin and chili powder (add about 2 teaspoons of oil if needed-my shrimp had a little oil on them from cooking them the day before).  Cook over medium heat, stirring constantly about 2 minutes or until spices have coated shrimp and they are heated through.  Remove from heat and set aside.

Place tortillas on a serving plate.  Top each with lettuce, cheese, 3 shrimp, about 2 teaspoons of avocado crema, green onions and cilantro.

Serve immediately.

Peach Butter

I am of the belief that if we eat food in their natural state we would be much better off.  So that potato is OK as long as you are not deep fat frying it or slathering it with butter.  Both of which do taste wonderful, but that potato can taste pretty good all by itself.  That being said my goal is to eat food the way God made it and try to avoid any kind of processed food.  Once I learn to cook this way and get some new family favorites I am sure my taste buds will be happy.  It’s just hard to break bad habits.  And like most of us I like the convenance of opening a box or can and having dinner.  So all that being said here is my recipe today.  I found it at The Prairie Homestead.  I would choose honey as a sweetener and freeze the extra.

How to Make Homemade Peach Butter

You will Need:

  • Fresh, ripe peaches (roughly one pound of peaches per pint… roughly…)
  • Sweetener, to taste (optional– I used a bit of sucanat (aka unrefined cane sugar) see notes below)
  • That’s it! (Really!)
  • For processing information go to The Prairie Homestead


Thought I should add a few tips, as I cook this way and will change recipes using substitutions and not even think about it.  It makes a difference if you share your recipes, but don’t give all the information.  I have been a guess and dump kind of cook most of my life.  My husband rarely gets the same meal twice.  Though if he ask me to write down how I made something right after I have done it, his chances improve.  He still dreams of a pizza I made and have never been able to duplicate.


If a recipe calls for rice, I use brown rice.

Broth will always be low sodium. It would be better if I made it myself, but I rarely think that far out.

If a recipe calls for cheese I use the good stuff in moderation.  Usually adding it at the last few minutes of cooking time. Cottage cheese is good in place of ricotta cheese. Soy or low-fat cheese just does not taste the same and how good could it be for you.

When a recipe calls for milk I will use almond milk.  Now I did learn the hard way not to make instant pudding with almond milk.  It didn’t set up.  Also almond milk has a definite taste that may not go with all dishes.  Rule of thumb if the thought of almonds in the dish doesn’t sound tasty, don’t use almond milk.

Wine to de-glaze a pan makes a good sauce to pour over chicken.

If something calls for ranch seasoning or Italian seasoning I make my own. (recipe at the end of blog)

Fresh herbs and spices work very well to replace some of those old flavors you may be missing.

Ripe bananas get pealed, halved, placed in a freezer bag and tossed in the freezer.  Then I have them for smoothies or to sweeten a dish.

Smoothies are a great fast meal.  I use almond milk, 1/2 banana, unsweetened protein powder(you have to look, but it is out there) and another fruit. For me I like berries of any kind.  My husband likes to add canned pumpkin (no sugar) and a little cinnamon.  The protein powder and almond milk help it keep you full until the next meal.

Watch things like garlic powder, onion powder, chili powder because sometimes they have added salt.

Quinoa is a seed which is a protein.  It is easy to cook, good hot or cold.  I use it in place of rice or sometimes half rice half quinoa.


Dry Ranch Dressing Mix

1/2 cup powdered Buttermilk (332mg of sodium in Saco brand)
1 Tbs dried Parsley
1 tea.. dried Dill Weed
1 tea. Onion Powder
2 tea. Mrs. Dash (original)
2 tea. Garlic Powder
1/2 tea. dried Basil (thyme works too)
1/2 tea Pepper

To make dressing add 1 Tab. dressing mix to 1 cup mayonnaise and 1/2 cup buttermilk.  I like to add about 2 teaspoons of white vinegar. Some people like it some don’t so go accordingly. Chives also give the dressing a nice taste.  If you don’t want to use mayonnaise you can use plain yogurt, it will change the taste.

 Dry Italian dressing mix
This recipe is from Harrington Harmonies.

2tbsp. Thyme
2tbsp. Dry Mustard
2tsp. Garlic Powder
2tsp. Onion Powder
2tsp. Oregano
2tsp. Parsley

To make dressing  whisk 1/4 vinegar, 2/3 cup oil, 2 Tbsp water, and 2 Tbsp of mix.