Pea-Pesto Crostinis

3 garlic cloves
1/2c parmesean
1c thawed peas
1/4c Olive Oil
1/2t fresh ground pepper
3t lemon juice 
Salt to tase
1 loaf dense bread
1-2c diced cherry tomatoes


Pesto: Mix 1-2 garlic cloves (dependent upon sensitivity)1/4c Parmesan, thawed peas, 2T Olive Oil, fresh ground pepper, lemon juice, & salt together in a Cuisinart.  Chill for an hour.

Toasts:  Toast slices first, rub garlic generously on one side of bread.  Drizzle with olive oil.

When ready to serve, top toasts with pest mixture and sprinkle with Parmesan cheese & diced tomatoes. 

Yummy Ham & Wild Rice Soup

3c Cooked Wild Rice (about 1.5 raw)

1lg White Onion, finely diced

3 Carrots, finely diced

3 Full Celery Stalks, finely diced

1c Kale, chopped

2 Garlic Cloves, minced

1c Diced Ham

8c Veggie Broth (or chicken)

1/2 stick butter

1/2c flower

1/2c almond milk (or regular milk)

1/2c half & half

2t Janes Crazy Salt

1-2t Fresh Ground Pepper

Prepare rice.  Saute onions, carrot, celery, kale, garlic, & ham in the butter (only about 3min).  Stir in flour gradually while stirring, do not let brown.  Slowly add chicken broth stirring until flour is blended well.  Add seasoning.  Bring to a boil, reduce and simmer for 20 minutes.  Adjust seasoning to desired taste.  Add cream and rice in the last  5 minutes. 

Albanian Burek - AKA (much better than) "Spinach Pie"

2 Packs Filo Dough (in 4 rolls)

12oz Feta Cheese

1c Cottage Cheese
1c Plain Greek Yogurt

3 Eggs

1c Chopped Green Onions

10+oz Chopped Fresh Spinach

1c Olive Oil

4 Cloves Garlic

2c Buttermilk

1/2t Salt

1/2t Pepper

1st make sure to thaw Filo Dough completely.

Preheat oven to 350*.  Spray 2 cookie sheets with oil.

Heat the olive oil in a pan over medium heat.  Cut the garlic into thin slivers and add to the warmed oil.  Heat the mix until the garlic begins to simmer - ensure garlic is not frying to burn.  Continue to lightly simmer for 5 minutes.  Strain oil to remove garlic (or pick out if slices are big enough).  Use 1/2c of oil and saute the chopped spinach, do not over cook - lightly warm to calm bitterness (approx 5 minutes).  

In a bowl, mix together the feta cheese, cottage cheese, yogurt, 2 eggs, 1c buttermilk, green onions, spinach, salt & pepper.  In a separate bowl mix together "wash-mix" of 1/2c oil, 1c buttermilk and 1 egg - whisk.

Place 2 sheets of filo on a piece horizontally of parchment paper.  Brush wash-mix over sheet.  Place another 2 sheets on top.  Spread a heaping 2T of spinach/feta mixture on 1/4 of left side of filo.  Roll up into a cigar.  Flip over and brush closed with wash mix.  Place closure side-down on pan.  Repeat till finished

After all burek cigars are layed out, brush remaining wash-mix over top, as well as on the ends to "close".  Bake for 30-40 minutes.

Delicious Tofu (I swear!)

Before you plan on making this crispy pile of deliciousness, you first have to cut a slit down one side of the packaging. Drain the liquid out, then freeze for minimum 3 days. This process is the only way to reduce the water content of the soaked tofu, which is what can make it "squishy" or "mushy". 

1/2c panko 

2T Parmesan 

1t onion owner 

1t garlic powder 

1/2t lawrys 

1/2t table salt

Dusting of cayenne 

Coconut oil (retains its "structure" in high heat unlike other oils that break down and can become carcinogenic), or another oil

When ready, thaw and drain water. Place the cube on a cutting board and cut in half. Then cut the 2 halves in half. Then cut those quarters into halves, giving you 8 pieces. Lay those flat and cut in half again to give you 16 "sticks".  

Place the sticks on one half of a towel, then fold over and press. This squeezes put even more of the liquid. 

While heating 2-4T coconut oil until liquid and hot into a pan, mix all dry ingredients into a bowl. Whisk eggs into a separate bowl. 

Roll the sticks in eggs, then breaking mixture and place in pan. Cool until golden or browned, then flip and repeat. After they are cooked, place on a paper towel to drain excess liquid. 

Pick a dipping sauce, or cut up into a salad, soup, stir fry , or other dishes! 

The World's MOST Amazing Shrimp Bisque!

4T butter 3/4 lbs - or 18 medium sized shrimp (shelled and deveined, reserve shells) 
1 cup dry white wine (or water)
1 onions (large, coarsely chopped) 
2 carrots (coarsely chopped) 
2 celery (ribs, with leaves, coarsely chopped) 
1/2T Parsley
2 Cloves Garlic
1 bay leaf 1t lawry's salt (or table salt) 
1t ground black pepper 
1/4t cayenne pepper (I did 1/2 for more kick) 
14oz diced tomatoes (canned or fresh) 
1 cup heavy cream - or coconut milk :) 

Melt 2 Tbsp. butter in a Dutch oven (or pot) over medium heat. Add shrimp shells and cook, stirring, for 3 minutes. Add 2 cups water and wine and bring to a boil. Cover and simmer for 15 minutes. Pour liquid through a fine strainer set over a large bowl, pressing hard to extract as much liquid as possible; discard solids and set aside broth. 

Wipe out Dutch oven. In same Dutch oven, melt remaining 2 Tbsp. butter over medium heat. Add onion, carrots, celery, garlic, parsley, bay leaf, salt, pepper and cayenne and cook, until softened, about 10 minutes. 

Add strained liquid from shrimp shells and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Discard bay leaf. Add shrimp and cook, stirring, until pink and cooked through, about 2 minutes. 

Remove from heat. Set aside 6 shrimp for garnish (or add them all into soup for more shrimp flavor) . Stir in tomatoes. Puree mixture in a blender in small batches until smooth. Return mixture to Dutch oven and stir in cream. 

Bring bisque just to a boil, then let simmer till serving. Garnish with reserved shrimp. Always better the next day!