Sunday, June 21, 2009

Coconut Macaroons

Enjoy! More vegan cookie recipes with out sugar to come.

Coconut Macaroons

12 ounces shredded dry coconut
4 tablespoons soy milk
1/2 cup brown rice syrup
In a large bowl add let the coconut and soymilk sit for five minutes. Add the brown rice syrup with a wooden spoon. Line cookie sheets with parchment paper and using a small ice-cream scoop place on baking sheet. Bake for 15 minutes at 350. Cool completely before removing from baking sheet.

Friday, June 19, 2009

More Fathers Day Celebration

It is the barbecue time of year and I love it!  Salmon on the grill is one of life’s greatest pleasures. Simply flaming it up with lemon, salt and pepper (cayenne if you like some heat!) I have enjoyed playing with alden and cedar planks over the past couple of seasons. They are widely availed in most grill sections at the market. Playing with different flavors is a passion of mine so if you are lucky enough to be at an open-air market of good produce stand you can play with different verities of basil for the pesto. I have been told by some that ginger is challenging to work with. Peel with a teaspoon and the micro plane zester is the perfect tool for easily and evenly grating ginger. So dust of your BBQ and enjoy salmon grilled to perfection!

Cedar Planked Salmon

1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry

5 cloves garlic

3-tablespoon olive oil

Rosemary sprig, chopped

Thyme sprig, chopped

1-teaspoon cayenne pepper

Salt and pepper to taste

1 18" cedar plank, soaked in water 2 hours


Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat fish with oil. Sprinkle with rosemary, thyme, cayenne, salt and pepper.  On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side.  Place fish on plank and return to the grill. And cover.  Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of and flaky. Serve immediately.

Pesto Planked Salmon

1 18" cedar plank, soaked in water 2 hours

1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry.

1-cup fresh pesto

Juice of one lemon.

Spread pesto on fillet. Sprinkle generously with ground black pepper and lemon juice.

On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side.  Place fish on plank and return to the grill. And cover.  Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of and flaky. Serve immediately.


5 large garlic cloves

1-cup pine nuts (or Walnuts work as well)

5 cups packed fresh basil

1-cup fresh parsley

1 cup fresh Parmigiano, coarsely grated

1 1/2 cup olive oil

In a blender or food processor mix garlic, nuts, basil, parsley and cheese and process until finely chopped. With motor running add oil mixing until incorporated.


Ginger Soy Salmon

4- 6 ounce Salmon Filets

Juice and zest of 5 tangerines or 3 oranges

1/4-cup brown sugar

1-cup soy sauce

1-inch ginger, peeled and finely chopped

1/4 to 1/2 teaspoon crushed red pepper


In a bowel mix all but the salmon. I like to marinade the fish in the sauce for about one hour. Grill over high heat for about 7 minutes per side.

Cajun Grilled Salmon

6-6 ounce salmon fillets

2 tablespoons Paprika

2 tablespoons cayenne pepper

1-tablespoon pepper

6 cloves of Garlic, minced

3 tablespoons onion flakes

2 tablespoons dried oregano


Mix all the ingredients together with a mortar and pestle until powdery. Rub all over the salmon fillets on both sides and leave for 1 - 2 hours. Heat BBQ until hot. Spread some oil over the salmon fillets and place on the grill flesh side down. Cook for 5 minutes. Turn over and cook until done.

Wasabi Salmon Packet

1 salmon fillet, about 1 1/2 pounds

1/2 stick butter, melted

1 red bell pepper, julienne

1 small white onion, chopped

3 tablespoons teriyaki sauce

1/2-teaspoon wasabi paste

Salt and pepper to taste

Preheat grill for medium-high heat. Place salmon fillet, skin side down, on a large piece of aluminum foil. Combine butter, teriyaki sauce, and wasabi in a small bowl. Spoon over salmon and top with julienne red bell pepper and chopped onion.

Seal fish with foil to form a packet. Place on grill and cook for 12-15 minutes, or until fish has a flaky center Cut into 4 pieces. Place the salmon fillets on top of the Gingered Slaw.

Asian Slaw

2 cups finely shredded cabbage

1 cup shredded raw carrots

1 cup chopped green onion, white and green parts

3 tablespoons canola oil

3 tablespoons seasoned rice wine vinegar

3 cloves garlic

1-tablespoon ginger, grated

1 teaspoon toasted sesame oil

1 tablespoon black sesame seeds

In a bowl, toss together the cabbage, carrots, green onion, oil, vinegar, garlic, ginger, sesame oil, and sesame seeds.

Tuesday, June 16, 2009

Fathers Day Celebration

The gift of having an extraordinary male figure in your life is so amazing and one I wish on all children. I was a daddy’s girl and so is my daughter.  On this day I celebrate all of them. Unlike mothers day where we spent hours trying to figure out ways to pamper our moms the traditional fathers day has poor dad slaving over the grill. Teaching my brothers to grill was a right of passage kind of like carving the thanksgiving bird and I’m sure he would have taught me if I had shown an interest. My first lesson in BBQ was when I   left home and invited about 20 people over and realized that I didn’t have my daddy to grill for me. At one point I tipped the BBQ (I was wearing white) and I think the chicken was black on the outside and raw on the inside. I have since really worked with some master “quers”and learned the art and technique of grilling. I love to grill everything from meats to fish and every veggie in between. You can always grill extra and have leftover s for the week. I like to have a well-rounded menu with a lot of variety. I love the asian-fusian flavors to the steak and salmon. Aside from my daughter, the best gift her dad gave me was his family’s “Slick BBQ Sauce.” My friends always request it and use it generously .so be sure to make plenty.  You can always add grilled veggies, corn and a big green salad for larger gatherings. And since my dad was not much of a dessert eater, Ice cream and fresh fruit can be a great simple finish.     I was so blessed to have a dad that was loving, giving and truly present…well most of the time if the 49ers weren’t playing! I know this to be true because of the excellent fathers my brothers have become. Sadly my father passed at the age of 52 and while I miss him terribly I always feel his love and guidance. Enjoy these recipes and embrace all of the amazing men who have touched your life whether he is your biological or stepfather, a close family member or friend.

Slicks BBQ Sauce

3/4 cup white wine vinegar

1/2-cup dark brown sugar

1      Shake Worchester

4 shakes Tabasco

1 clove garlic minced

1-tablespoon black pepper

1-teaspoon celery salt

1 heaping teaspoon chili powder

4 tablespoons French’s mustard

1 cup Heinz ketchup

Mix all ingredients in an empty and clean 1/2-gallon milk jug. It is best to make a couple of days a head. Shake vigorously at least twice a day. Brush over grilled chicken, fish, steak or veggies. Anything you would use a traditional BBQ sauce for.

Korean Style Marinated London broil

3 pound London Broil (or Sirloin)

2 tablespoon toasted sesame seeds

1-cup soy sauce

3 shallots, finely chopped

3 tablespoons sesame oil

3 tablespoon ginger, finely chopped

2 tablespoons brown sugar

1/2 teaspoon crushed red pepper

In a shallow baking dish whisk together all of the above ingredients (except the meat) mix well. Place meat in the baking dish coating well on both sides. Let marinade overnight (at least 4 hours)Grill over medium heat for approximately 10 minutes per side for rare. Add about five minutes per side for medium rare and on up. To serve, cut steak diagonally into thin slices and transfer to a platter.


Ginger Soy Salmon

2      Salmon steaks

Juice and zest of 3 tangerines or clementimes…Emma calls them Ferry tangerines. If not in season, oranges will do.

1/4-cup brown sugar

1-cup soy sauce

1-tablespoon ginger

1/4 to 1/2 teaspoon crushed red pepper

In a bowel mix all but the salmon. I like to marinade the fish for about one hour. Grill over med-low heat for about 7 minutes per side.

Spicy Noodles

You can double or triple this recipe to fed a crowd. You can add cooked chicken or shrimp to make it an entrée. You can also use soba noodles that are from buckwheat so it is ok for people with wheat allergies.

1 pound dry pasta- spaghetti or angel hair

1-cup smooth peanut butter

3 Tbsp. Sugar

1/2-cup soy sauce

1 tsp. Chile pepper flakes

3 Tbsp. Toasted Sesame oil

3 Tbsp. Minced garlic

3 Tbsp. Canola oil

Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts

Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter)

Wisk the rest of ingredients until blended. Mix in the pasta. Let Stand in the refrigerator for at least 4 hours. Before serving toss with the garnishes of your choice.

 Black Bean & Red Papaya Salad 

3 tablespoons fresh limejuice

1 tablespoon minced fresh ginger

1-teaspoon honey

4 tablespoons olive oil

1-teaspoon salt

1/4-teaspoon fresh ground pepper

2 cups canned black beans, drained and rinsed

2 medium red papayas, peeled, seeded, and cut into 1/2 inch cubes

1/2 small red onion, thinly sliced, crosswise

1/2 cup loosely packed mint leaves, coarsely chopped

Combine limejuice, ginger, and honey in a small bowl.  Whisk

in olive oil and season with salt and pepper.  Set vinaigrette aside.

Combine black beans, papaya, and red onion in a large bowl

and toss together.  Pour vinaigrette over and toss again.  Cover with

plastic wrap and refrigerate for 30 minutes.  Add mint, toss again,and serve.

Wasabi Coleslaw

2 cups thinly sliced red cabbage

1/4-cup mayonnaise

3-teaspoon wasabi paste

2 tablespoons rice vinegar

Mix together cabbage, wassail, mayonnaise, and vinegar in medium bowl. Chill for 2 hours or over night.







Wednesday, June 10, 2009



Wandering around the open-air market is a favorite past time of mine. You know when you are not in a super hurry or when you don’t have a list! I love to cruise through the booths and check out what is fresh and new.  Summer is such an amazing time for berries! There are so many different varieties, colors and textures, and in such abundance! We all know that you can take berries and do so many simple things. Fresh from the carton, over ice cream mixed into yogurt and because I LOVE to bake so this is a great time for muffins tarts and pies. I have put together some simple and old standard berry recipes as well as a few with a twist.  So the next time you are in the market take a moment and look at the fresh berries and see if the smallest and most flavorful of fruits can inspire you.


Use any mixture of berries in this simple, quick compote. It is great to have on hand and is great over pancakes, ice cream, pound cake, cheesecake or grilled salmon (Really….Try it!)

3 tablespoons butter

1/4 cup packed light brown sugar

2 tablespoons lemon or orange juice

3 cups mixed berries such as raspberries, blackberries, and blueberries

Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.

Serve warm or at room temperature.

Shrimp and Berry Salad with Citrus Vinaigrette

1 basket black berries

1-basket raspberries

1/4-cup pine nuts

2 firm-ripe avocados

1-teaspoon fresh limejuice

1 lb large shrimp, shelled and  deveined

2 cups each baby spinach and arougula (or your favorite mix of greens)

Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.

Prepare barbeque or stovetop grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Reserve remainder for salad.  Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.

In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.

Citrus Vinaigrette

1/4-cup fresh orange juice

Juice of one lime

1/4 teaspoon ginger, finely chopped

6 tablespoons cilantro, finely chopped

1/2 tablespoon jalapeno pepper, finely chopped

3/4-cup canola oil

Whisk together vinaigrette ingredients with salt and pepper to taste.

Mix Berry Tart With Almond Crust

This recipe makes 2 tarts. It may seem like a lot, but they go so very quickly.

 Use what ever fresh berries that you would like. You can get as creative as you would like in your fruit placement.

Almond tart crust

1 1/2  sticks butter

2/3 cup powdered sugar

1 large egg

1/2 teaspoon vanilla

2      1/2 cup flour

1/4 cup almond meal

(in a food processor grind 1/2 cup sliced almonds with 1 tablespoon powder sugar)

pinch of salt

In  the bowl of an electric mixer combine butter, sugar, salt and vanilla until well blended. Mix in the flour and almond meal. Stop when it is just mixed. Do not over mix. Wrap in plastic and chill over night. Divide the dough in half and roll each out on a well floured surface to desired size and place in well sprayed tart pans. Prick the bottom and bake in a preheated 350 oven for 25 minutes until golden brown. Cool on a rack.


3/4 cup sugar

3      cups milk

4      1/2 tablespoon cornstarch

6 large eggs

1 stick butter

2 teaspoon vanilla

In a medium saucepan mix  1/2 cup sugar to the milk nad bring to a boil stirring constantly. In a medium bowl whisk together1/2 cup sugar and cornstarch a nd yolks. Once the milk is boiling por 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil. Remove from the heat and add the butter and vanilla whisking until the butter completely melts.Pour into a bowl and cover with plastic untill it comes to room temperature.

1 pint raspberries

1 pint blueberries

1 pint blackberries

1 pint strawberries

(or any fruit and berry combo that you like)

1 cup red currant jelly

Spread 1/2 of the cream filling into each tart shell. And cover with berries. When ready to serve melt the jelly over meduim heat. Using a pastry brush carfully brush over fruit. Serve immediately.

Mixed Berry Short Cake

2 cups flour

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

1/2 stick butter. cut into tiny peices

3/4 cup heavy cream

1quart fresh berries

1/4  cup  sugar

splash orange juice

Fresh whipped cream

Spray a cookie sheet with bakers joy. Pre heat oven to 450. In a bowl whisk together flour, baking powder salt and sugar. Cut in the butter until the mixture resembles coarse meal. Lightly stir in cream until the dough is just blended. Drop 12  3 inch (or smaller if doing minis) rounds of batter from a spoon Bake for about 12 minutes until golden.Meanwhile, in a large bowl gently e mix berries, sugar and orange juice.  When ready to serve whip the cream. Split biscuits in half lengthwise. Cover with berries and fresh cream. Serve immediately.