Monthly Archives: March 2012

Rutabaga Gratin


Simple, but different from the traditional dish of scalloped potatoes!


2-4 persons


*1 medium rutabaga (about 1.5 pounds), peeled and sliced

* 1 small sweet potato, peeled and sliced

* 2 cups dairy blend for cooking in Low Fat 5% (you can also use regular 15% cream)

* 4 garlic cloves , minced

* 2 green onions, sliced

* 1/3 cup fresh parsley, chopped

* 1 teaspoon Herbes de Provence

* salt and pepper to taste

* 1 1/2 cups grated aged cheddar


* Preheat oven to 400° F.

* In a pot, heat the “cream” with green onion, parsley,salt, pepper, Herbes de Provence and garlic.

* At medium heat, simmer for 4-5 minutes.

* With a mandolin, slice the rutabaga and the sweet potato. In a round dish, place the slices in layers. Between each layer, pour in the cream mixture and some grated cheese. Top with the rest of the grated cheese.

* Bake for 60-65 minutes.

* Remove from oven and Serve!

Onion Soup


Why buy already made onion soup when it is that easy to make!?!


My version contains no alcohol. (Because I don’t drink at all, NEVER)


3 bowls


* 2 slices of bread

* 2 large onions, thinly sliced

* 2 garlic cloves, minced

* 3 tablespoons olive oil

* 4 1/2 cups beef broth

* 1 bay leaf

* 1 teaspoon Herbes de Provence

* salt/pepper to taste

* 1 1/2 cups grated old cheddar


* Brush bread with olive oil and sprinkle a pinch of herbs de Provence on them. Cook at 300’F for 20 minutes, turning them over halfway through cooking.

* Remove from heat and slice into small dices. Set aside.

* At medium heat, heat the onion, garlic and olive oil. Cook for about 20 minutes or until onions are golden brown.

* Deglaze with a bit of beef broth. Add the rest of the broth, salt/pepper, bay leaf and Herbes de Provence. Bring to boil, reduce heat and simmer for 30 minutes. Remove bay leaf.

* Preheat oven to 400’F.

* Pour the soup into ovenproof bowls. Place some cheese and bread cubes. Top with remaining cheese.

* Bake for 10 minutes.

* Broil cheese few minutes. Remove from oven.

* Serve and Enjoy!

African Sweet Potato Stew


-This is a recipe for slow cookers-

The mix of sweet potato and peanut butter gives so much richness to this stew, it’s just delicious!

This is my version of a West Africa stew recipe.


4 bowls


* 1 large onion, chopped

* 4 garlic cloves, minced

* 4 cups sweet potatoes (I only used a very large one)

* 2 cups small cooked red beans

* 1 yellow bell pepper

* 3 1/2 cups fresh tomatoes, cored, seeded, diced

* 1 teaspoon fresh ginger

* 1 teaspoon chili powder

* 1 teaspoon ground cumin

* 1 1/2 cups vegetable stock

* 1/2 cup water

* 4 tablespoons peanut butter

* chopped peanuts (decoration)

* couscous (optional)


* Wash and cut vegetables.

* In a skillet heat the onions and garlic with a little water. Cover and cook for 2-3 minutes. Remove from heat and transfer to slow cooker.

* Add all the remaining ingredients except for the peanut butter, the chopped peanuts and the couscous.

* Close the lid and cook for 7-8 hours on LOW.

* Remove the lid, with a potato masher, mash coarsely the sweet potatoes and add the peanut butter. Mix well.

* Serve over couscous and sprinkle with chopped peanuts.

* Enjoy!

Fresh Breath Dog Cookies


Another great recipe for your furry friend!

This time, it’s one to help with bad breath. But it look like they also taste good, because my big Boer dog Meya loves them a lot, haha!

Some researches says that garlic is really good for dogs to prevent having fleas!


24 medium cookies (bones)


* 2 cups whole wheat flour

* 1/2 cup wheat germ

* 1/2 cup old fashion rolled oatmeal

* 1 tablespoon olive oil

* 1 1/8 cups water

* 1/2 cup fresh chopped parsley

* 1/4 teaspoon minced garlic

* 1 teaspoon flax


* Preheat oven, 350′F

* In a large bowl, combine all the ingredients. Mix (with your hands, it’s easier!).

* Roll out the dough without making it neither too thin nor too thick. Cut out biscuits with a cookie cutter or just with a knife. (I used a bone shaped cookie cutter)

* Place cookies on a baking sheet and bake for 30-35 minutes.

* Remove from the oven, cool.

* Serve to your furry friend!

(You can keep them few days at room temperature in an airtight container or in the refrigerator. You can also freeze them! )

Green Risotto


It’s a toddler recipe..

When I cook this recipe for Dalie, I have to stay away from pot because I am eating some … haha

Green veggies are really good for kids (and adults too!) They contain fiber, vitamins, minerals, and antioxidants which helps prevent cancer.




* 1/2 cup arborio rice

* 1 1/2 cups vegetable broth

* 1 tablespoon butter or margarine

* 1 medium green zucchini

* 10 medium asparagus (about 1 cup)

* 1 cup peas


* Wash and cut veggies. (Don’t peel the zucchini)

* In a pot, bring to boil over medium heat the vegetable broth and the rice. Reduce heat, cover and cook for about 20 minutes, stirring often.

* In another pot, steam cook veggies (about. Remove from heat and make a coarse puree with a food processor. Set aside.

* When the rice is cooked, remove from heat and add the butter. Let stand for 10 minutes.

* Combine the coarse veggie puree with rice and mix.

* Serve or freeze.