There are things that I do naturally, that it occurs to me today, not everyone does…. I cook 3 days of meals, by really only cooking 1 time then adding to daily. People always ask me about Cooking for 1 person, saying it’s the most difficult thing to do. Well I’m here to tell you … Read more
Here’s the second batch of recipes from this past Saturday Nights Event. We will have to wait for another time to review Egg Rolls. Not enough room here ….. It’s just amazing how you can grab all different kinds of veggies and sprinkle them into a salad with some parmesan cheese, salt, pepper and olive … Read more
I know you have been waiting for this Friend Raiser Event Recipes blog to go up and there it is, on Monday, just as promised! Thanks to all who attended our Friend Raiser Event this past Saturday night. Special thanks to Shelley who opened her home and was more than generous with creating a third … Read more
Our topic today is Barley Mushroom Soup. While we are still in our 60’s at night… before the 70’s hits us next week I thought I would cook up a pot of soup. And since I have more Restaurant Reviews in the back log of blogging, I thought I would take a break and let … Read more
Did you visit with me at the “Got Green” Cooking Class at The San Diego Botanic Gardens Saturday? Well, if ya did, you have arrived at my blog, as promised. If you didn’t, you don’t have to miss it. Here’s some of what we talked about and a good recipe for Gluten Free Vegan Lasagna. … Read more
There’s all different ways to make Lasagna or a fish in parchment paper. Here’s a recipe and an idea for Salmon En Papillote, taught in Cooking Class 1. We are all trying to loose weight so the Zucchini and Eggplant will replace lasagna noodles, cut long and thin. For the Eggplant I stripe it, taking off … Read more
You may remember that for 3 years I was totally vegan…. then transitioned so that I am vegan 90% of the time. It’s mostly tastings here and there, not a full meal. But I definitely have added eggs once or twice a month. Before that, I ate, trained and taught all kinds of foods. Especially … Read more
I have spent a lifetime teaching people how to use a damp paper towels to polish off the dirt on mushrooms because it’s not a good idea to wet them down. So when I read something on Bon Apetit that said mushrooms are jam filled with water when you purchase them, I was happy for that confirmation. … Read more
I am always training people how to cook and eat healthier. In the case of Training a Future Fire House Chef named Sam, it’s more of seeing how we can feed people for between $5.00 – $7.00 a meal. If I can come up with a few suggestions that come in at $5.00 my client … Read more
The Chef is in the house, and all I’ve got to say is: Artichokes: I like ’em! Here’s how to cook ’em: If you want them to sit flat, cut the stems off. They say the stems are the extensions of the heart, and the heart is yummy when steamed. So only if you want it … Read more