Roasted Red Pepper, Garbanzo and Chipotle Salad

I’ve been meaning to post this salad I made for a work lunch, but since I originally made it for 30 people, it took some motivation to decide to cut the recipe down. Michelle, the assistant to the director, says it tastes just like a Chipotle burrito, but without all the fat! Warning – it’s spicy! roasted red pepper, garbanzo and chipotle salad serves 5 … Continue reading Roasted Red Pepper, Garbanzo and Chipotle Salad

Clementine Cranberry Scone

Scones were some one of the first things I learned to bake, back in the early 80s when I was obsessed with tea parties. I don’t make them often anymore, because they are so darn unhealthy, but I had an early morning meeting and thought that I would bring these, still warm, to cheer everyone up. I also made them healthier – hurray! Clementine Cranberry … Continue reading Clementine Cranberry Scone

Guatemala, bocadillos

Snacks are plentiful in Guatemala. Many of them lean towards the sweeter side as Guatemalans, especially city-dwellers, typically take an afternoon snack and coffee break. But savory snacks (more my style) are also popular. Tostadas, little sandwiches, and my favorite (and sadly unpictured) the licuado, or fruit shake with yogurt, ice, or milk. Pictured above is a cow on the mountainside of Pacaya, an active … Continue reading Guatemala, bocadillos

Senegalese Peanut Soup

I made this Senegalese Peanut Soup from Bittman’s How to Cook Everything Vegetarian for an annual work soup event. Somehow, this simple soup (I doubled the hot peppers and added additional peanut butter) got even better reviews than my spicy udon shitake soup. The key to the soup (besides the fresh kale and good quality peanut butter) is a healthy spoonful of crushed peanuts right … Continue reading Senegalese Peanut Soup

Spaghetti Squash with Red Wine, Olive Sauce

I love spaghetti squash, and think of it as sort or an awesome way to eat spaghetti sauce, but still eat more vegetables. It’s also a lot of fun to “spaghetti” it, after cooking it, with a fork. I made a basic tomato marinara sauce with homemade canned sauce (thanks mom and dad!) plus a few cloves of garlic, dried basil, sliced black cured olives, … Continue reading Spaghetti Squash with Red Wine, Olive Sauce