Another great recipe for the entire family.  These savory pancakes are quick, easy and nutritious.



1 cup finely ground cornmeal

1/2 cup grated low fat cheddar cheese

1/2 tsp salt

1 cup milk

2 Tbsp butter

1/2 cup corn

1/4 cup thinly sliced scallions

1/4 cup chopped cilantro

2 Tbsp canola oil



  1. In a large bowl, mix cornmeal with cheese and salt.
  2. Heat milk in a small saucepan until steam rises, then add butter and stir until butter is dissolved.
  3. Pour milk into cornmeal mixture and stir.  Fold in corn, scallions and cilantro.
  4. Heat oil in a large skillet.  When hot, pour about 2-3 tablespoons of mixture into pan and flatten.  Cook for about 3-5 minutes and turn over.  Cook other side another 3 minutes or so until golden brown. Continue with rest of batter.
  5. Serve as is or with black beans.



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Tofu is so versatile, low calorie and packed with healthy protein that I’m always looking for new recipes.  The cilantro sauce really makes the tofu stand out.  It’s also delicious served with grilled summer squash, mushrooms or other grilled vegetables.  I mopped it up with some crusty bread, like a baguette.



2 cups cilantro leaves

1/4 cup canola oil

1/2 jalapeno chile (remove seeds for less heat)

1 tsp grated fresh ginger

2 tablespoons lime juice

2 scallions, white and green parts separated and cut into 1 inch pieces

1 tsp agave nectar

1 package (14oz.)extra firm tofu pressed* and cut into 1/4 inch slices


1.  Heat grill pan to medium.  In a food processor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, agave nectar and the green part of the scallions.  Blend until smooth and season with salt and pepper.

2.  On a baking sheet, place the tofu slices and brush with oil.  Season with salt and pepper, repeat on other side.

3.  Lightly brush grill pan with oil and place tofu slices and scallion whites on pan.  Grill for 4-6 minutes, turning occasionally;  brush with cilantro sauce and grill 30 more seconds.  Transfer to platter and serve slices with the remaining cilantro sauce.


*Pressing Tofu

Place tofu on a plate and wrap with paper towels.  Place another plate on top and place canned goods or heavy pan on top.  Let drain for at least 2 hours, replace paper towels as necessary.

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I love to end the week with a homemade pizza; there is just something truly satisfying in making your own dough.  I also like to experiment with different toppings.

This recipe is from one of my favorite cooking magazines, Cooks Illustrated. These guys test their recipes to perfection.  This pizza dough is thin, crispy and tastes delicious. One caveat, you need to have a food processor to make this dough.

Pizza with Brussel Sprouts

Brussel Sprouts & Pancetta Pizza

Makes 2 pizzas


3 cups bread flour

2 tsp sugar

1/2 tsp instant or rapid-rise yeast

1 1/3 cups ice water

1 Tbsp canola oil

1 1/2 tsp salt


1. Combine flour, sugar and yeast in a food processor and mix for a few seconds.  Gradually pour water through the feed tube until dough has no dry flour remaining. Let stand for about 10 min.

2.  Then add oil and salt, and process for about 1 min or until dough forms a smooth, sticky ball.

3. Lightly oil the countertop and place dough onto oiled surface.  Knead for about a minute.

4.  Shape dough into a ball and place into a lightly oiled bowl.  Cover with plastic wrap and refrigerate for at least 24 hr.  You can use it for up to 3 days.

5.  When you’re ready to make the pizza, place oven rack 4-5 inches below broiler. Turn oven to the highest setting or about 500 degrees and preheat for about 1 hr.

6.  Take the dough out of the refrigerator at the same time you turn on the oven, divide the dough in half, and shape each piece into a ball. Lightly oil countertop or use a baking sheet and place dough on top.  Let stand for 1 hour.

7. Generously flour your work surface and flatten one ball of dough with your fingers.  Carefully stretch into a 12 inch round. *Leave a half inch slightly thicker.  Place on pizza peel and add your favorite toppings.  Bake for about 10-12 minutes.  Repeat with second pizza dough.


*Here is a great tip from America’s Test Kitchen on how to spread out pizza dough, using gravity! For 60 sec video click HERE



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I was going through my old recipes when I discovered this delicious treat.  Socca is popular in the south of France, where it’s eaten hot off the griddle with a cool glass of wine.  Besides the fact this recipe only requires 3 ingredients (not counting the salt and pepper), it’s so easy to make.  The thinner you make them, the crispier and better they taste.

Makes 8 servings


2 cups garbanzo bean flour

3 Tbsp olive oil

2 1/4 cup water

1/2 tsp salt

pepper to taste



1. In a blender mix flour, olive oil, water and salt until smooth.

2.  Heat a 10-12 inch cast iron skillet to medium-high heat.  When pan is hot enough for a drop of water to dance on surface, brush generously with olive oil.  Pour enough batter into skillet until surface is covered.  It should be as thin as a crepe, about 1/8 inch thick.

3.  Sprinkle with salt and pepper and cook until the top is dry and bottom is lightly browned.  You can use a spatula to lift part of the Socca to look underneath.

4. Flip over to other side and cook for about a minute.  Slide onto plate and eat while hot. You can also cut it into random-shaped pieces, which is how it’s done in France. Serve with a leafy green salad and some wine.


Per serving: 162 calories, Fat: 8g, Cholesterol: 0g, Sodium: 19mg, Carbohydrates: 18g, Fiber: 5g,  Sugar: 3g, Protein: 6g

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Red Lentil Curry

I serve this curry with brown-cilantro rice

I’m a big fan of Chef Ramsay.  This curry is adapted from a recipe I found online.  It’s easy, tastes delicious and also happens to be vegan.  And from what I’ve heard him say about vegetarians on TV, I’m sure he did not purposely make it vegan.

Lentils are high in protein, high in fiber, low in fat and packed with minerals. Besides being a nutritional powerhouse, lentils also cook quickly.

I can’t vouch for how authentic this recipe is, but my Indian American husband can’t seem to get enough of it.  I like to serve it with brown-cilantro rice but you can also serve it with naan or chapatti.



1 1/3 cup red lentils or pigeon pea lentils (tuvar dal), rinse

2 cloves

1/2 cinnamon stick

4 black peppercorns

4 cups water

1 inch ginger, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

3 Tbsp olive oil

2 medium onions, peeled and finely chopped

3 tomatoes, finely chopped or 1 15 oz can crushed tomatoes

2 tsp garam masala

2 tsp chilli or cayenne powder

1 tsp ground tumeric

1/2 tsp sea salt

1/4 cup coconut milk

1 jalapeno, slit lengthwise (optional)

Serves 4



1. Place lentils, cloves, cinnamon, peppercorns and water in a pan.  Bring to a boil and skim off any froth that rises to the surface of the liquid.  Reduce heat, partially cover pan and simmer for about 25 minutes.  Lentils should be soft and broken down.

2.  Heat oil in a cast iron skillet and add onions.  Fry for about 6 minutes, until lightly browned, stir occasionally.

3.  Add garlic and ginger, tomatoes, garam masala, chilli powder and tumeric to the skillet, stir to combine and saute for about 2 minutes. Stir occasionally to prevent burning.

4.  Pour the spice mixture into the pan of cooked lentils and stir.    Season with salt and simmer for another 10 minutes.  Add coconut milk and green jalapeno, stir to combine.

Serve immediately.







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Jerk ChickenWho said chicken is boring?  This Jerk Chicken rub à la Bobby Flay has more than just a kick, it’s a three alarm fire.  The rub is made with habanero chile powder among other things.  If you love spicy food you will love this recipe.

You can make the rub in advance and keep it in your spice rack.  When you feel like you need some spice in your life, make this Jerk Chicken.  I use skinless chicken thighs or skinless chicken breast for a lean version. The rub has so much flavor, I promise you, you won’t miss the skin. It’s great for grilling outdoors but not necessary.

This recipe is from Bobby Flay’s Boy gets grill cookbook.

The Rub:


2 Tbsp ground coriander

2 Tbsp ground ginger

2 Tbsp light brown sugar

1 Tbsp onion powder

1 Tbsp garlic powder

1 Tbsp salt

2 tsp habanero chile powder or cayenne pepper

2 tsp pepper

2 tsp dried thyme

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground cloves


1.  Combine ingredients in a small bowl and mix.  You can either use it right away or store for future use in a glass jar with a tight fitting lid.   The rub can last for several months.


The Chicken:

4 skinless chicken thighs or chicken breast


canola oil

1.  Heat your grill (indoor or outdoor) to high.

2.  Sprinkle salt on chicken pieces and let set in refrigerator for several hours.  When ready to grill, rub spice mixture on chicken pieces.

3.  Drizzle some canola oil onto chicken to prevent sticking.

4.  Grill until the skin is crusty and golden brown, about 5 minutes.  Reduce heat to medium and turn chicken over and cook until done.  If you are using an outdoor grill, close the hood and let the chicken cook through.  Serve.



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