Friday, March 24, 2017

tuna dog treats

In a variety of places on-line, here are the tuna dog treats that I've made:

  • 2 (6 ounce) cans tuna in oil (do not drain)
  • 1 12 cups  flour - wheat, coconut, tapioca
  • 1 teaspoon garlic power
  • 2 eggs
  • some (a couple Tablespoons) parmesan cheese
Toss all of these in a food processor and blend up, then press into a greased 9x9 pan.

Bake at 350 degrees for 20 minutes, then chop into small pieces.

My dog loves loves loves these.  I refrigerate and freeze them.

Tuesday, March 21, 2017

beet farro feta greens salad

This salad is FANTASTIC and I've made it a number of times.  Recipe for Farro Salad With Beets, Beet Greens and Feta found here.  Below with my modifications.


  • 2-3 beets (any color), roasted  
  • Beet greens or chard or kale, de-stemmed and washed well 
  • 1 cup farro, cooked
  • 2 tablespoons red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 small garlic clove, minced or pureed
  • 1 teaspoon Dijon mustard
  •  1/4 cup extra virgin olive oil or avocado oil (may substitute walnut oil for up to 2 T of it)
  • ½ cup broken pecan or walnut pieces 
  •  4 ounces feta or goat cheese, crumbled
  • Herbs if you like (I don't generally add because no need) 


  1. Roast the beets, cool, chop.
  2. Blanch beet greens/kale for 2 minutes or saute until slightly tender.
  3. Cook farro to package directions. 
  4. Make the vinaigrette. Whisk together the vinegars, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

Friday, January 6, 2017


Halusky - or "how to eat a half a head of cabbage and love it"

More from Budget Bytes.  Yum!

  • 8oz. wide egg noodles $1.00
  • 3 Tbsp butter, divided $0.33
  • 1 yellow onion $0.25
  • ½ head green cabbage, shredded (5-6 cups) $1.78
  • Salt and pepper to taste $0.05
  1. Cook the egg noodles according to the package directions (boil until tender) and then drain in a colander.
  2. While the noodles are cooking, thinly slice the onion. Remove any dirty or damaged outer leaves of the cabbage. Cut the cabbage into wedges, remove the core, then slice thinly to shred.
  3. After draining the noodles, add 1 Tbsp of the butter and the sliced onions to the pot used to cook the noodles. Sauté the onions over medium heat just until they begin to soften (about 3 minutes). Add the cabbage and continue to cook until the cabbage is tender (5-7 minutes).
  4. Return the drained noodles to the pot with the cabbage and onion. Add the remaining 2 Tbsp of butter and stir until the butter is melted and everything is evenly coated. Season the cabbage and noodles liberally with salt and freshly cracked pepper. Serve warm.

Saturday, December 31, 2016

tasty oat bran-banana muffins

 These are super tasty and moist and the only change I would make is to add blueberries and/or hazelnuts.

From here: oat bran-banana muffins.
  • 1 14 cups all-purpose flour
  • 1 cup oat bran
  • 12 cup brown sugar
  • 1 tablespoon baking powder
  • 12 teaspoon salt
  • 12 teaspoon cinnamon
  • 34 cup milk
  • 14 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 large ripe bananas, peeled and chopped


  1. Preheat oven to 400F; grease 12 (1/3 cup) muffin cups or use muffin liners.
  2. Combine first 6 ingredients in a large bowl.
  3. Put milk, oil, egg and vanilla in medium bowl and whisk to blend.
  4. Add milk mixture to dry ingredients, stirring just until combined; mix in banana, being careful not to overmix.
  5. Divide batter evenly among muffin cups.
  6. Bake about 20 minutes, or until toothpick inserted into centers of muffins comes out clean.
  7. Transfer to rack to cool.

Sunday, December 25, 2016

oven roasted chicken

I have long used a crockpot to cook chicken, and it's still a great option for moist chicken. 

But when I want it a bit crispy and done more quickly, I follow information from here.

Basically:  grind a couple teaspoons each of salt and pepper, cover the chicken inside and out with it, and let the chicken sit with it like that in the refrigerator for at least an hour.  (Can also stuff with herbs like rosemary, thyme etc. - but depends on the use for the chicken.)

Heat oven to 450, bake for 50 minutes, baste with juices, go another 10 minutes until juices run clear.

Let it sit about 20 minutes until carving.  (Long enough to oven roast some vegetables.)   

Saturday, December 24, 2016

ground beef cabbage stirfry

From here.  Quite tasty!  Could be served with rice.  Would be good with rice.  I don't need the carbs, so I just ate it like this and that was fine too.

Beef and Cabbage Stir Fry
  • 2 Tbsp soy sauce $0.18
  • 1 Tbsp toasted sesame oil $0.33 [or less - depends on strength; I would use 1 tsp.]
  • 1 Tbsp sriracha* $0.05
  • ½ Tbsp brown sugar $0.02
  • ½ head green cabbage $1.78
  • 2 carrots $0.22
  • 3 green onions $0.17
  • ½ Tbsp neutral cooking oil $0.02
  • ½ lb. lean ground beef $3.90
  • 2 cloves garlic $0.16
  • 1 Tbsp fresh grated ginger $0.13
  • Pinch of salt and pepper $0.05
GARNISHES (optional)
  • 1 Tbsp sesame seeds $0.08
  • 1 Tbsp sriracha $0.05
  1. Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
  2. Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
  3. Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
  4. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.
* 1 Tbsp sriracha makes a medium-spicy stir fry. If you don't like spicy, I'd start with 1 tsp. The sriracha adds flavor as well as heat, so I don't suggest skipping it all together.
Total Cost: $7.14
Cost Per Serving: $1.79
Serves: 4 (1.5 cups each)
This website seems promising.  Tasty, healthy food on a budget?  I'm in!  Also, I think this recipe would be good with other meats such as leftover chicken. 

Saturday, December 3, 2016


This chicken posole from a recipe from Publix is SO GOOD.
I've long searched for a good posole recipe but most of them call for pork.  Which I know is authentic, but doesn't agree with me.  This completely hits the spot.  Minor adjustments made below.


1 Deli rotisserie chicken, shredded (I used about 2 c. of frozen chicken what I'd roasted earlier)
1 large poblano pepper, coarsely chopped (I used 1 anaheim)
1/2 cup fresh cilantro, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup queso fresco (or Monterey Jack) cheese, crumbled (I used a bit of cheddar)
1 lime
2 tablespoons canola oil (I used avocado oil of course)
8 oz prediced yellow onions (1 1/2 cups) (1 onion chopped)
3 teaspoons ground cumin
4 cups unsalted chicken stock (or broth) (I used what I'd made from earlier roasted chicken)
2 (15.5-oz) cans white hominy (or white corn), drained and rinsed
2 (4.5-oz) cans diced green chiles (I used hot Hatch diced chilis)
1 teaspoon kosher salt
1 ripe Hass avocado, diced


  • Shred chicken (about 3 [or 2] cups), Chop onion, poblano (1 cup), cilantro, and garlic.
  • Crumble cheese; cut lime into wedges.


  1. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add onions and poblano; cook 4–5 minutes or until tender. Add garlic and cumin; cook and stir 1 minute.
  2. Stir in chicken, stock, hominy, chiles, and salt; bring to a boil. Reduce heat to low; simmer 7–8 minutes, stirring occasionally, or until hot and flavors have blended. Meanwhile, dice avocado.
  3. Top each bowl of soup with cilantro, cheese, avocado, and a squeeze of lime juice. Serve. (Makes 8 servings.)