Wednesday, October 27, 2010


Since I'm in the mood for cooking (always in The winter seasons)
here is another recipe I love " There Is Something About Quiche" 
Its full of flavors and makes a great meal anytime.
Serve with smoked salmon and fruit for brunch, or with a salad for supper.
I also eat it with fruit for breakfast'


Mushroom and Fontina Quiche

Mushroom and Fontina Quiche


  • 1 refrigerated pie crust (half of 15-ounce package)
  • 2 tablespoons (1/4 stick) butter
  • 2/3 cup chopped shallots (about 3 medium)
  • 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
  • 4 large eggs
  • 2/3 cup half and half
  • 1/3 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated or ground nutmeg
  • 1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided


Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.



I love pumpkin! How about you?

So when I saw this recipe I jumped on the hay ride
I'm seriously cannot wait for the weather to get cold so I can enjoy some pumpkin cooking.
I have some pumpkin  recipes,  ...and here I go straight to the cooking board.  Let me start with the soup, its so wonderful to come home to a hearty hot bowl of soup specially when the weather out side is direful.    

Black beans and pumpkin soup MMMMMMMMM!

1 can (15 oz) black beans, rinsed and drained
1 cup onions, chopped
2 cloves garlic, peeled
1 tsp cumin seed
2 cups vegetable broth, or fat-free reduced-sodium chicken broth
15 oz pumpkin
1/4 tsp cilantro, finely chopped
1 ancho pepper
1 cup water

Cooking Directions:

Heat ancho pepper in dry skillet over medium heat until softened; remove chili and discard veins and seeds. Add cumin seeds to skillet; cook until toasted, about 30 seconds (watch carefully and do not burn). Process ancho chili, cumin seeds, black beans, onions, garlic, broth, and water at high speed in blender until smooth. Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling. Reduce heat and simmer, covered, 5 minutes; season to taste with salt and pepper. Serve in bowls; sprinkle with cilantro. This soup can also be served chilled. You can make this soup 2-3 days in advance; it can be frozen up to 2 months. Courtesy American Dry Bean Board.
try it and let me know the results

If that one do not push the taste but How about his one?

Pumpkin with Oregano Tomatoes Oh yeah! 


1-1/2 lb pumpkin, peeled, seeded and cut into 1 in. cubes
1/2 tsp oregano, or 2 tsp fresh, chopped
1/8 tsp white pepper
2 cups canned crushed tomatoes
1/3 cup water or chicken stock
1 onion, finely chopped
2 tbsp olive oil
1 clove garlic, crushed

Cooking Directions:

Heat oil in a heavy nonstick pan over medium high heat. Add garlic and onions and reduce heat to medium. Cook 5-7 minutes, stirring frequently, until onion begins to turn golden. Stir in remaining ingredients and salt to taste. Increase heat to medium high and bring to a boil, stirring frequently. Cover pan and reduce heat to low. Simmer 20-25 minutes, stirring occasionally or until pumpkin is tender.


Friday, October 15, 2010


By your shining example.

Seek only Godliness. Speak only in truthfulness. Act only in love.

Live the Law of Love now and forevermore. Give everything, require nothing.

Avoid the mundane. Do not accept the unacceptable.

Teach all who seek to learn of Me.

Make every moment of your life an outpouring of love.

Use every moment to think the highest thought,

say the highest word, do the highest deed.

In this, glorify your Holy Self, and thus, too, glorify Me.

Bring peace to the Earth by bringing peace to all those whose lives you touch.

Be peace.

Feel and express in every moment your Divine Connection with the All, and with every person, place, and thing.

Embrace every circumstance, own every fault, share every joy,

contemplate every mystery, walk in every man's shoes,

forgive every offense (including your own), heal every heart,

honor every person's truth, adore every person's God,

protect every person's rights, preserve every person's dignity,
promote every person's interests, provide every person's needs,

presume every person's holiness, present every person's greatest gifts,

produce every person's blessing,

and pronounce every person's future secure in the assured love of God.

Be a living, breathing example of the Highest Truth that resides within you.

Speak humbly of yourself, lest someone mistake your Highest Truth for a boast.

Speak softly, lest someone think you are merely calling for attention.

Speak gently, that all might know of Love.

Speak openly, lest anyone think you have something to hide.

Speak candidly, so you cannot be mistaken. Speak often, so that your word may truly go forth.

Speak respectfully, that no one be dishonored. Speak lovingly, that every syllable may heal.

Speak of Me with every utterance.

Friday, October 1, 2010

Indian Rice Curry


1/8 tsp cayenne

1/4 cup tart apples, chopped

2 tsp olive oil

4 cups cooked white rice, or cooked brown rice

2 cups canned chickpeas, drained

1 tbsp pepper, to taste, ground

1 small onion, minced

1 tbsp fresh lemon juice

2 tsp curry powder

Cooking Directions:

In a heavy skillet over medium heat, heat the oil. Add the onion and sauté for 3 minutes. Add the apple and sauté for 3 more minutes. Add the curry powder and cayenne to coat the apple and onion. Add the cooked rice and chickpeas. Cook through until rice and beans are hot. Sprinkle with lemon juice and serve. Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

Spicy Indian-Style Potatoes


2 tsp lemon, or lime juice

2 tbsp mild curry powder

1 tsp mustard seed

1/4 cup water

2 cloves garlic, crushed

1 small onion, sliced

1/4 cup vegetable oil

20 new potatoes, halved

2 tsp ginger, grated

Cooking Directions:

Place potatoes in a steamer basket over boiling water. Cover pan and cook about 10 minutes, or until tender. Drain. Heat oil in a heavy nonstick pan over medium-high heat. Add next 3 ingredients. Cook, stirring, until onion is soft. Add next 3 ingredients; cook, stirring, until fragrant. Add potatoes and water. Cook, stirring, until potatoes are heated through.