Cauliflower and Caramelized Onion Quiche
makes 2 quiche pies
Ingredients:
Here I was waiting at the dentist’s office for my kids to get done with their appointment and as is typical of me I picked up a few magazines in the waiting room to occupy my time. Funny thing about these magazines, even though I subscribe to a few of the same magazines at home, somehow when I read them at the doctor’s office, the articles seem more interesting – go figure 🤔. This recipe for carrot ginger tea cake is from Sunset Magazine, and is one of those magazines that I do subscribe to and get a nice crisp issue mailed to me at home. I know I went through the issue when I received it, and I know I must have seen this carrot cake recipe, but not until I saw it at the doctor’s office did it look enticing enough for me to want to make it. I came home and promptly looked for that issue and found the recipe. Continue reading Carrot Ginger Tea Cake with Lime Glaze
Not too sweet, with the lovely fragrance of sherry, this is a wonderful cake that is the easiest to make. This sherry cake recipe is my friend Swati’s favorite. She has been raving about it and baking this cake for years. It is one of those cakes that is almost always on her dessert menu when we get together for dinner at her place. Continue reading Sherry Cake
Mushrooms & Feta Cheese Egg White Frittata
makes 4 servings
Ingredients:
I bought some gorgeous amber colored honey from a local home beekeeper recently. This lady has a large garden with flowers and lavender bushes and she raises honeybees for honey which she harvests and sells through word of mouth. All proceeds form the honey sales are donated to our local Second Harvest Food Bank in San Jose. She doesn’t even want the checks written in her name, she just wants all payments made directly to the food bank. I bought six bottles from her – I mean what a winning combination – proceeds from local honey sales that go directly to a local food bank – win/win! Continue reading Lemon Honey Ginger Pound Cake
This is a light and spongy cake with the lovely flavors of orange and cardamom. The cake itself is not too sweet, however if you want to make it sweeter you could drizzle some simple powdered sugar and lemon icing. This recipe makes a large generous cake perfect for a get together with a family or two. Continue reading Zucchini Orange Cardamom Cake
With loads of naturally colored hardboiled Easter eggs in my refrigerator I needed to get creative with an egg recipe. As its spring and big fat leeks are in abundance at the Farmer’s Market I decided to make a leek and mushroom egg curry. The mushrooms that work well in this curry are white button mushroom rather than the brown cremini mushrooms, main reason being that the mild white mushrooms compliment the leeks really well. Continue reading Leek and Mushroom Egg Curry
Easter is around the corner. You know what that means? Colored eggs of all sorts – chicken eggs, chocolate eggs, jelly bean eggs – all eggs in a wide variety of colors. Here is a way to color your chicken eggs the all-natural way so that we can actually eat the eggs right after its been colored. I hate to waste food, so for years I felt bad when good hardboiled eggs were used to color and make designs with regular paint color – and then when I found out the eggs just got thrown away after all the fun, I just couldn’t bring us to color any. By coloring eggs the all-natural way we can actually eat the eggs after we have fun coloring them. Continue reading All Natural Colored Easter Eggs
Here is a carrot cake that has all the traditional carrot cake ingredients I remember growing up with in Texas – carrots, pineapple, and coconut. Packed with just the right proportion of carrots, crushed pineapple and coconut; this cake is soft, moist and delicious. Continue reading Spring Carrot Cake & A Sweet Sixteen Birthday Celebration
French toast that I grew up with was a savory French toast the way Mom made it, which it turns out was not the traditional French toast at all. Mom made her French toast with white bread dipped in an egg mixture, pan-fried and then sprinkled with salt and pepper. Continue reading Savory French Toast
