Chickpea Curry with Quinoa

From the blog…  Check it out!!

Last night, I realized I didn’t have any more meat in my fridge or freezer so I had to get creative with my dinner options. I found that I had plenty of chickpeas, a large can of diced tomato…

Source: Chickpea Curry with Quinoa


Butternut Squash Cheese Dip

Looking for a new dip to get ready for football season!  Yes, I know it is only the beginning of August but I am ready for some Sunday football.  I got this recipe from Cooking Light Jan/ Feb 2016 issue.  Made it back then but forgot to post.  A great way to enjoy a cheesy dip without all the guilt.

I made no substitutions or deviations…I used fresh butternut squash that I roasted.  It was too good not to pass along so here it is:

Butternut Queso Fundido
If you prefer, you can roast a halved, seeded butternut squash at 350° for 45 minutes or until soft. Scoop 10 ounces of flesh, and use in place of the puree.

1 teaspoon canola oil
¾ cup diced red onion
1½ tablespoons all-purpose flour
¼ cup unsalted chicken stock
1 (10-ounce) package frozen butternut squash puree, thawed
1 tablespoon minced chipotle chile in adobo sauce, plus 2 teaspoons adobo sauce
3 ounces shredded Oaxaca or part-skim mozzarella cheese (about ¾ cup), divided
3 ounces shredded reduced-fat 4-cheese Mexican-blend cheese (about ¾ cup), divided
⅓  cup very thinly sliced radishes
¼ cup fresh cilantro leaves
3 tablespoons sliced green onions
2 tablespoons thinly sliced jalapeño pepper
30 light tortilla chips
Celery sticks (optional)

1. Heat oil in a medium cast-iron skillet over medium heat. Add red onion; cook 5 minutes or until softened. Add flour; cook 2 minutes, stirring constantly. Add stock, squash, chipotle, and adobo sauce; bring to a boil. Reduce heat to medium-low; add 2 ounces Oaxaca cheese and 2 ounces Mexican-blend cheese; cook 2 minutes or until smooth, stirring until cheese melts.

2. Preheat broiler to high.

3. Sprinkle remaining cheeses over top. Broil 2 minutes or until cheese is bubbly and lightly browned. Top with radishes, cilantro, green onions, and jalapeño. Serve with chips and celery sticks, if desired.

SERVES 10 (serving size: ¼ cup fundido and 3 chips)
CALORIES 119; FAT 4.3g (sat 2.2g, mono 0.3g, poly 0.2g); PROTEIN 6g; CARB 16g; FIBER 2g; SUGARS 1g (est. added sugars 0g); CHOL 8mg; IRON 0mg; SODIUM 207mg; CALC 133mg


Overnight Blueberry Coffee Cake

blueberries-690072_1280.jpgAre you looking for something you can prepare before you go to bed and then just pop in the oven for a delicious morning treat?  Look no further.  This is so easy and one to keep in your arsenal for surprise overnight guests or when you know you will want something ready to cook while you are getting ready.


  • 1 egg
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla or almond extract
  • 1/3 cup milk
  • 3 tablespoons butter, melted
  • 1 cup blueberries
  1. In a mixing bowl beat eggs and 1/2 cup sugar.
  2. In a separate bowl combine the dry ingredients (flour through cinnamon)
  3. Alternate dry ingredients and milk to egg/sugar mixture
  4. Add the extract
  5. Stir in the butter and then fold in blueberries
  6. Pour into a greased 8 inch square baking pan
  7. Sprinkle the remaining 2 tablespoons of sugar on top
  8. Cover and chill overnight in fridge
  9. Next Morning….take out of fridge for 30 minutes while preheating oven to 350 degrees.
  10. Bake for 30-35 minutes.

overnight coffee cake

**Adapted from the Best of the Best from Alaska Cookbook


Banana Blueberry Flax Muffins

Having some left over blueberries and 2 ripe bananas in the kitchen- Muffins for breakfast were calling my name. Baking you just can’t wing it so I started perusing the internet for some ideas.  I found this perfect recipe…we even had some flax and coconut oil in the pantry!

The only variations from the original:  I used 2 bananas, all purpose flour and I didn’t have any large containers of yogurt  so I used 2 individual Greek yogurts with the fruit on the bottom (cherry and peach).

The outcome was a moist flavorful muffin.  I felt connected to my Aunt Judy with this recipe as she would love it and the ingredients used. DSC_0604.JPG


  • 1 cup flour
  • 3/4 cups oats
  • 1/2 cup flax
  • 1/2 cup brown sugar (packed)- used dark brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 greek yogurts (5.3 ounce container)
  • 2 ripe bananas, mashed
  • 1/3 cup coconut oil
  • 1 tsp vanilla
  • 1 cup blueberries
  1. Preheat oven to 400 degrees
  2. Mix together the dry ingredients (flour through salt)
  3. In a separate bowl mix the yogurt, bananas, coconut oil, and vanilla
  4. Stir in the wet mixture into the dry ingredients a little at a time until well moistened  Fold in the blueberries
  5. Pour into 12 greased muffin tins and bake 20-22 minutes
  6. Let cool a few minutes before removing from tins

Enjoy with your morning coffee.  KID APPROVED!!!


Sweet and Sour Pork Ribs

Whenever I visit my family in Alaska there is always a list of food that we know will be made during our visit.  Sweet and Sour Ribs is one of those. It seems to be a popular dish amongst the native/ Filipino community.  In fact, my ANS cookbook (Alaska Native Sisterhood) has 6 recipes for various sweet and sour dishes!

I have had this dish on every trip to Alaska, yet never made it at my own home.  I have helped my Non on several occasions Soooo ….taking what she taught me, reading those 6 recipes from ANS and my own ideas this recipe was developed.

I used boneless country style ribs but you can use bone-in also.


  • Boneless country style pork ribs  (feel free to use bone in)
  • 2 T Olive oil
  • 1/2 medium onion, diced
  • 2 T minced garlic
  • 1 C brown sugar
  • 1/2 C sugar
  • 1 tsp salt
  • 3 T cornstarch
  • 1-1/4 C water
  • 1/2 C apple cider vinegar
  • 1-1/2 C tomato sauce
  • 3 T soy sauce
  • 1 can (20 0z) pineapple chucks (including liquid)
  • 1 green pepper, cut same size as pineapple chunks
  • 3 stalks of celery, cut same size as above
  • Rice
  1. Cut the pork into chunks and cook in pan with olive oil, onions, and garlic until pork is browned and about half way cooked.   **Note:  I would use a dutch oven next time.boneless ribs.JPG
  2. Mix together in a bowl the brown sugar, sugar, salt and corn starch.  You may need more cornstarch to get thickness you want in the sauce.
  3. At this time if you are not using a Dutch oven you will why.
  4. Add the rest of the ingredients to the pork,  including your brown sugar mixture. sweet and sour ribs.JPG
  5. Cook / simmer until pork is cooked through.  If needed you can thicken sauce with more cornstarch. Do not add cornstarch directly your dish.  Put some of the liquid into  a separate dish, add the cornstarch and mix- then add back to your dish.  If you are using a dutch oven you would place in the oven to cook.
  6. Serve over rice. DSC_0561