Baba Ganoush Lebanese Dip

20170901_141333My sister brought over 2 eggplants yesterday, what to do? Baba Ganoush, of course!


2 small eggplants
1/3 c. freshly squeezed lemon juice, or juice of 2 lemons.
3 Garlic cloves, roasted or sauteed in olive oil, you can use 1 fresh clove of garlic but I prefer garlic cooked.
1/3 c. tahini (butter made from sesame seeds)
1 t. sea salt
2 t. extra virgin olive oil
Some parsley leaves, finely chopped (optional)
Some mint leaves, finely chopped (optional)

Cut the eggplants in half and salt, let stand 1/2 hour to an hour. Wipe the salt and “sweat” away with a paper towel. This is a technique to remove bitterness but some think it is unnecessary. Place eggplants flesh side down on greased cookie sheet. Bake 425 degrees for 25-30 min. until fully cooked and soft. Remove from oven and let cool.

Place eggplants flesh side down on greased cookie sheet. Bake 425 degrees for 25-30 min. until fully cooked and soft. Remove from oven and let cool.

Scrap all the eggplant from its skin, discard the skin.

I use my Ninja Food Processor to blend the eggplant with the other above ingredients.

Serve as a dip with pita bread. For an extra treat, brush both sides of each pita with olive oil. Heat 1 pita at a time in a skillet or grill, for about 2 minutes on each side, until it is nicely browned, cut into wedges.


Mexican Salad

Makes 4 servings

15-ounce can garbanzo beans
15-ounce can black beans
15-ounce can of corn drained, or cup of frozen corn thawed.
2 tomatoes, diced
1 red or yellow bell pepper, diced
1/2 cup chopped sweet onion
1/2 cup chopped celery
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil
Juice of 1 lime
2 cups chopped salad greens
1 Mango diced
1/2 cup Mango Salsa

Rinse the beans and corn with cold water and drain. In a large bowl, toss. Dress the salad with the olive oil and lime juice and Mango Salsa.

Roasted Cauliflower

This is an easy recipe, it’s so easy I’m sure I cannot claim it as my own.

1 head of cauliflower, cut up into florets.

In a bowl, toss with olive oil and parmesan cheese. Add whatever spice you like or just salt and pepper, I used coriander in my first batch. I did not add amounts to this recipe because they can vary based on taste and size of your head of cauliflower.

Bake at 350 on a cookie sheet until it starts to brown, about 20 – 25 min.

To serve, I drizzled mine with a good balsamic vinegar.  YUM!

Pumpkin Soup

P10206632  14 oz.cans pumpkin puree
1 T coconut oil
1 medium yellow onion, chopped
1 large sweet apple, cored and cut into chunks
1 clove garlic
2 T shredded or shaved coconut
1/2 t curry powder
1/2 t cumin
1/4 t nutmeg
5 cups chicken or vegetable broth
salt and pepper to taste

Saute onion in coconut oil. Puree broth, onion, apple, garlic, coconut until smooth.

Place puree and other ingredients in a stock pot and simmer for 20 min.
option: for a sweeter soup add a tablespoon or two of sugar.

Garnish with parsley leaf, pumpkin seeds or coconut shavings.

Harvest Minestrone

2 T. olive oil
2 large onions (large dice)
4 celery stalks (large dice)
4 carrots (sliced)
1 lb. Italian sausage (cooked and sliced) (pork, turkey, or chicken)
3 garlic cloves (thinly sliced)
4 chopped tomatoes or (1) 14.5 oz. can of diced tomatoes
2 quart chicken stock
1 quart of water
3 small zucchini (medium dice)
1 15 oz. can Cannellini beans or kidney beans
handful of fresh basil leaves (chopped)
1 T. fresh parsley (chopped)
Simmer for 30 min.
Add 5 minutes before you are ready to serve:
2 cups of fresh baby spinach (chopped)
2 (9-oz.) packages refrigerated cheese-filled tortellini
salt and pepper to taste
Simmer for 5 minutes
Top with:
freshly grated Parmesan cheese

Serve with salad and an artisan bread or garlic bread.

Serves 8

Pumpkin Pie Smoothie

I was surprised how good this was..

Half can of pumpkin (3/4 c.)
About 6 oz of yogurt or almond milk or coconut milk
1/2 frozen banana
1 teaspoon pumpkin pie spice
1/2 teaspoon of vanilla (optional)
6-7 ice cubes
2 packets of stevia


Blend till smooth!

Lois’ 7 Layer Salad

This recipe comes from my daughter’s husband’s family. I liked it so much we tried it at our Ladies Tea. It was a big hit. My sister pointed out there are more ingredients than 7, so it’s really just a layered salad. I think the cherries are what put it over the top in flavor. I hope to get photos on all my recipes next time I make them.

1 package of 3 Romaine hearts, torn in small bite size pieces
1 medium onion, diced
1 cup celery, finely diced
1 cucumber, diced
1/2 red pepper and 1/2 yellow pepper, diced
2 cups frozen peas (run hot water over in a colander and drain)
1 box of cherry tomatoes, cut in half
1 can mandarin oranges
1 cup maraschino cherries

2 tablespoons sugar
1 cup mayonnaise
1 cup sour cream

1 pkg. grated cheddar cheese
1 cup diced, crisp-cooked bacon
sliced almonds (it called for Almond Accents honey roasted sliced almonds but we could not find them so we used plain)

Layer ingredients in order given.

Combine sugar, sour cream and mayonnaise. Spread over top of salad. Sprinkle grated cheddar cheese over all, then bacon, then sprinkle almonds.

Cover and refrigerate for at least one hour or for as long as overnight.