Archive for March, 2016


My friend, Jill, found this recipe as a crockpot recipe. It sounded delicious but when she made it in the crockpot, it came out too watery. I decided to try it and cooked it on the stove in a Dutch oven. That solved the too-much-liquid issue. Wonderful flavors–this is a great, hearty dish! Give it a try before it gets too warm!

ingredients 098c764fc5f46202542ab486a72a720d (1)

1 tbsp olive oil

1 cup chopped white onion

1 tsp minced garlic

1 lb lean ground beef

1 head of  cauliflower, broken into small florets

1 butternut squash, chopped into small chunks

2-3 cups broth (vegetable or chicken)

1, 14oz fire roasted canned tomatoes

½ cup to ⅔ cup hot chipotle salsa

1 tsp cumin

1 tsp paprika

½ tsp black pepper

¼ tsp salt

¼ cup chopped cilantro


Heat the olive oil in a Dutch oven. Add the onions and garlic and cook, until translucent, for about 5 minutes. Add ground meat and sauté, breaking up the meat into small chunks. Season this mixture with the cumin, paprika, salt and pepper. Stir to combine. Stir in the cauliflower and squash.

Add the broth, tomatoes, and chipotle salsa. Simmer, uncovered, for at least 1 hour. Sprinkle with cilantro. Serve with chopped avocado and/or a sprinkle of grated cheese. (I skipped the toppings and served this over a small portion of polenta.)

 (Adapted from a recipe found on



Leave a comment »


This is the quickest fish stew I’ve ever made–takes all of 20 minutes from start to finish. Simple and delicious! fish-stew-horiz-a-1200-600x400


1-2 Tbsp olive oil

1 medium onion, chopped

3 large garlic cloves, minced

2/3 cup fresh parsley, chopped

1, 14-ounce can of whole or crushed tomatoes with their juices

2 teaspoons tomato paste (optional)

8 oz of clam juice

½ cup dry white wine

1 ½ lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces (*see NOTE)

Pinch of dry oregano

Pinch of dry thyme

1/8 teaspoon Tabasco sauce (or more to taste)

Freshly ground black pepper to taste

Salt to taste


Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.

Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

Great served with crusty whole grain bread for dipping in the fish stew broth.

*NOTE: For a variation, add ½ pound of shrimp, mussels, clams, and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open.

 (Adapted from a recipe found on

Leave a comment »


Now that the weather is getting warmer, you can fire up the grill. I made this simple swordfish recipe tonight. WONDERFUL!

Marinade ingredientsgrilled-swordfish-steaks-vertical-600-a

½ cup olive oil

1 ½ Tbsp lemon juice

2 teaspoons minced fresh oregano

2 teaspoons minced fresh thyme

2 large cloves garlic, crushed

1 teaspoon lemon zest

1 teaspoon dried oregano

1 teaspoon fennel seeds, crushed

½ teaspoon black pepper

¼ teaspoon salt


4, 5-6 ounce swordfish steaks

Olive oil for grill grates

Slices of fresh lemon for garnish


Place all marinade ingredients in a small bowl, mix to combine.

Rinse the swordfish steaks in cold water and pat dry. Place the fish in a non-reactive dish and cover with the marinade. Coat on all sides with the marinade. Cover and refrigerate for a half hour to an hour.

Prepare your grill for high direct heat. You know the grill is hot enough when you place your hand one inch above the grill grates and you can only keep it there for 1 second. Wipe the grill grates with a paper towel infused with olive oil to oil the grates so the swordfish steaks don’t stick when you turn them over.

Brush off excess marinade (not all of it, just most) from the swordfish steaks. Place the swordfish steaks on the hot grill grates. Grill for about 5 to 7 minutes on one side, until you have good grill marks. Turn over and cook for a few minutes longer, until the fish is just cooked through. Remove from heat and let rest a few minutes before serving.

(Adapted from a recipe found on

Leave a comment »