Savory recipes

Savory recipes

Little Veggie Inspiration


I walked into a friends house the other day while she was sauteing veggies for part of their breakfast!  They looked so good I had to try something like it.  I choose to combine chopped asparagus, diced summer squash, onions and mushrooms. I simply sauteed them in olive oil and sprinkled them with a little dried vegetable seasoning.  They were so good with our pasta!

Have you tried cooking any new combinations of vegetables lately?  Any ideas you want to share?

I’m so excited to have herbs growing inside and now outside in a grow box.  I cut up fresh oregano, basil and rosemary for the pasta.  There is nothing like the real thing!

I hope you have a great, growing summer!



Smoked Turkey Omelette


Oh, I wish you could smell this!

Well, tasting it is better, because I think Asiago cheese smells, hmm, not so good.  It tastes very good, but the smell…yeh.

This is a speedy dinner or a light lunch or a very nice breakfast!

6 eggs

1/2 tsp Real salt

1/2 cup cream

Blend and pour into a buttered 9″ casserole dish.

Cover with:

Bite-sized pieces of smoked turkey (about 1-1 1/2 cups)

1 green onion sliced (white and green parts)

Sprinkle with smoked paprika.

Bake at 350° for 30 minutes.  Then sprinkle with finely grated Asiago cheese. Garnish with chopped tomato if you like.

Oh, my!  This is very tasty!  I hope you like it!




A Snickity Snack


It’s little and it’s yummy.  My friend Judy asked me a few months ago if I had ever tried eating cucumbers with peanut butter.  No, never occurred to me and I really couldn’t imagine the two tastes together.  As it turns out, I’m in love! And I eat this little snack all the time!  Does it sound strange to you? Maybe your little people will like it.

Happy Monday to your house!



“Try it and you may I say!”



This is a picture story. Start from the bottom and work up!  Mix in your favorite flavor when you stir in the mayo if you’d like!  (I really like curry and wasabi!) Enjoy!!!

Hot and Buttered


Well how’s that for a steamy title?

And to think we’re just going to talk about veggies!

I used to think that cooking vegetables was a lot of work, but since I’ve been doing it for so many years, I realize that it’s a pretty quick process.  Well, my mind has caught up with that reality now.  And we all know that it doesn’t matter how long something actually takes to do physically, if we can’t wrap our heads around it mentally first, it’s likely not going to happen. (At least that’s how I roll.)

So here’s just a bug in your ear to remind you that steaming vegetables takes about five minutes.  Peeling or chopping and then putting them in a small amount of water in a sauce pan, covering with a lid and steaming them for 2-3 minutes.  It’s really fast and pretty painless.

My granddaughter (1 1/2) walked in after I made these and ate nearly the bowlful.  Kids go crazy over steamed veggies!

And part of their appeal is that you add butter when they’re steamed! Nope, it’s not going to make anyone fat. And they’re going to absorb the vitamins and minerals better that way, so don’t stress.  And if for some reason you can’t or don’t do dairy, drizzle on a little olive oil.

And… if you want to take it up another taste temptation notch, add Redmond Season Salt! It adds a crazy amount of flavor.

Of course you can make this into an entire meal speedy quick too; cook a little rice and or roast a little chicken or shrimp or whatever floats your boat.

Remember, only steam vegetables for a few minutes, they shoul dn’t be super soft, just barely beginning to soften.  And not too much water, because you don’t want to pour the nutrients down the sink.  I’d guess I use about 1/4 cup tops, maybe less.

Love your babies!  Feed them real food!

I love and admire you for all you do!