My Recipes

"The Kale Salad Recipe that Started It All" is often associated with a famous kale salad created by Chef Deb Perelman of the food blog "Smitten Kitchen." This particular kale salad recipe gained widespread attention and popularity due to its delicious combination of flavors and textures. Please note that my information is based on knowledge available up until September 2021, and specific recipes might evolve or change over time. Here's a basic version of the recipe: Ingredients: For the Salad: 1 bunch of kale (curly or Lacinato/dinosaur kale), stems removed and leaves thinly sliced 1/2 cup grated Pecorino or Parmesan cheese For the Dressing: 1/4 cup olive oil 1/4 cup freshly squeezed lemon juice (from about 2 lemons) 1 to 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes (adjust to taste) For the Toppings (optional): Toasted breadcrumbs or croutons Toasted pine nuts or chopped nuts (such as almonds)...

That same Christmas of 2010 at UBS Seattle, Calvina's sister made these as well. They were Mark and Coral's favorite when I made them the following year. Ingredients 2 1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup butter, melted 1 cup shredded coconut 1 cup chocolate chips 1 cup chopped pecans 1 15oz can sweetened condensed milk Directions Preheat oven to 350℉. Coat a 13 x 9 inch baking pan with cooking spray or lightly with butter. Combine graham cracker crumbs, sugar and melted butter together. Mix well and spread evenly in the bottom of the pan. Bake for 8 minutes. Layer with coconut, chocolate chips and pecans. Drizzle sweetened condensed milk over the top. Bake about 20 minutes or until golden brown. Cool completely then cut into bars.  

  Christmas in Seattle 2010, I was working at the UBS office around the corner from Calvina. This year she brought in a bunch of different baked treats that her sister had made. This was a fan favorite. Ingredients 1 1/2 cups flour 2 tablespoons brown sugar 6 tablespoons butter 2 eggs 1/2 cup packed brown sugar 1/2 cup chopped pecans 1/2 cup dark corn syrup 2 tablespoons butter, melted 1 teaspoon vanilla 1/4 teaspoon salt Directions Stir together flour and 2 tablespoons brown sugar; cut in the 6 tablespoons butter. Pat flour mixture into a lightly greased 11 x 7 x 1 1/2 inch baking pan. Bake in 350℉ oven for 15 minutes. In a mixing bowl beat eggs slightly; stir in 1/2 cup brown sugar, the pecans, corn syrup, 2 tablespoons melted butter, vanilla and 1/4 teaspoon salt. Pour over baked layer. Bake in 350℉ oven for about 25 minutes or until done (filling is almost set). Cool slightly, cut into bars. Makes 32. Note: Calvina's sister likes to make 1 1/2 times the recipe above for the rec...

I made this for the first time at Mirai. I had a jar of lemon curd I had received as a gift from Ira's mom. RC happened to be visiting at the time and he said it reminded him of one of his favorite pies when he was a kid. All I did was let Chat GPT know the ingredients I had and what could I make and voila! With the ingredients you have – a graham cracker pie crust, a jar of lemon curd, two lemons, and sweetened condensed milk – you can make a delicious and easy Lemon Icebox Pie. Here's the recipe: Ingredients: 1 graham cracker pie crust 1 jar (about 10 ounces) of lemon curd 2 lemons (for zest and juice) 1 can (14 ounces) of sweetened condensed milk Whipped cream (for serving, optional) Instructions: Prepare the Filling: In a mixing bowl, combine the lemon curd and sweetened condensed milk. Mix them together until they are well combined. Zest and Juice the Lemons: Use a grater or zester to extract the zest from the two lemons. Be sure to only grate the yellow part, avoiding the...

  Lemon or lime curd is a delightful and tangy spread that can be used in various desserts, pastries, and even as a topping for pancakes or yogurt. Here's a basic recipe for making lemon or lime curd: Ingredients: 3-4 lemons or limes (or a combination of both) for zest and juice 3/4 cup granulated sugar 1/4 cup unsalted butter, at room temperature 3 large eggs Pinch of salt Instructions: Prepare the Citrus: Wash and dry the lemons or limes. Use a fine grater or zester to remove the zest from the citrus fruits. Be sure to only grate the colored part of the peel, avoiding the bitter white pith. Juice the Citrus: Cut the lemons or limes in half and extract the juice. You'll need about 1/2 cup to 2/3 cup of juice, depending on the size and juiciness of the fruits. Create a Double Boiler: Fill a saucepan with a couple of inches of water and place it over medium-low heat. Choose a heatproof bowl that fits snugly over the saucepan without touching the water. This will be your double b...

I can't remember where I got this recipe from. It might have been Jacqueline. I remember asking her one year for her best cookie recipes, but I'm not sure. No matter, this cookie is right up my alley, I love delicate nut cookies that are a little crunchy and not too sweet. Preheat oven to 350℉ CREAM: 1/2 cup shortening 1/2 cup butter 1/2 cup white sugar 1/2 cup brown sugar ADD: 1 egg 1/2 teaspoon vanilla MIX IN: 1 teaspoon almond extract 2 cups flour 1 teaspoon baking powder Roll dough into balls (1 teaspoon each) and press 1/2 an almond on top. Bake 10-12 minutes.

Author:  SAVORY SWEET LIFE Recipe type:  BREAD Prep time:   5 mins Cook time:   30 mins Total time:   35 mins Serves:  3 CUPS   Make homemade croutons at home with this easy recipe. Ingredients 6 slices regular, gluten-free, or low-carb bread (fresh or day old), crusts trimmed and cubed 3 tablespoons melted butter or olive oil 1 teaspoon garlic powder and a pinch of salt OR ½ teaspoon garlic salt 1 teaspoon dried parsley flakes Instructions Preheat over to 300 degrees. Mix melted butter, garlic powder/salt, and parsley flakes until garlic powder is dissolved and mixture is clump free. Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated. Spread coated bread cubes on a cookie sheet in a single layer. Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag. En...

Nothing is quite so quick and satisfying to assemble as a quiche. Provided you have a bit of Pâte Brisée in your freezer (and since it freezes beautifully you should), some eggs and heavy cream or half-and-half on hand, you can leave the rest up to the improvisations of the moment. A handful of mushrooms sauteed with a shallot and finished with a little sherry or Port to taste can join grated Swiss cheese in an elegant quiche. Onions and salami or pepperoni, left over from last night's pizza can be hearty and delicious. Combine cold crab meat with a bit of sauteed green pepper; team cooked chicken with black olives and Cheddar; try scallions sauteed in butter--add grated cheese as you like, or not at all. A bit of ham or bacon, fresh herbs, even some cooked Italian sausage--all can enliven a meal by flavoring a quiche. The possibilities are endless and always fascinating. For a 10-inch quiche crust (and we think this is the best size) you will need 2 to 3 cups of filling and 3 eggs...

Recipe courtesy of Alton Brown Food Network | Show: Good Eats | Episode: Power Trip Ingredients 4 ounces soy protein powder, approximately 1 cup 2 1/4 ounces oat bran, approximately 1/2 cup 2 3/4 ounces whole-wheat flour, approximately 1/2 cup 3/4-ounce wheat germ, approximately 1/4 cup 1/2 teaspoon kosher salt 3 ounces raisins, approximately 1/2 cup 2 1/2 ounces dried cherries, approximately 1/2 cup 3 ounces dried blueberries, approximately 1/2 cup 2 1/2 ounces dried apricots, approximately 1/2 cup 1 (12.3-ounce) package soft silken tofu 1/2 cup unfiltered apple juice 4 ounces dark brown sugar, approximately 1/2 cup packed 2 large whole eggs, beaten 2/3 cup natural peanut butter Canola oil, for pan Directions Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F. In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside. Coarsely chop the r...

Ingredients 3/4 cup packed brown sugar 2 tablespoons all purpose flour 2 tablespoons prepared mustard 1/4 teaspoon salt 1 1/2 cups water Directions Put sugar and flour into a small pan. Mix together well. Add mustard, salt and water. Heat and stir over medium heat until it boils and thickens.  

  Ingredients 2 1.5 oz beef bouillon cubes 2 cups boiling water 1/3 cup soy sauce 1/4 cup granulated sugar 1/4 teaspoon garlic powder 1/2 teaspoon ginger 2 tablespoons all purpose flour Directions Dissolve bouillon cubes in boiling water in saucepan. Add soy sauce. Mix next 4 ingredients together well. Stir into bouillon mixture. Heat and stir until it boils and thickens. Makes about 2 cups.

  Ingredients 2 teaspoons sunflower oil 1 tablespoon miled curry powder 1 1/4 lb carrots, chopped 1 tart baking apple, chopped 3 2/3 cups chicken broth salt and pepper to taste plain low fat yogurt to garnish Directions Heat the oil and gently fry the curry powder for 2 to 3 minutes. Add the carrots, onions and apple. Stir well, then cover pan. Cook over very low heat for approximately 15 minutes, shaking pan occasionally until soft. Spoon mixture into blender, then add 1/2 broth and blend until smooth. Return to pan add broth. Bring to boil and garnish. Notes: Serves 4

  Ingredients 3 cups cooked rice 3 eggs 1 cup grated mozzarella cheese 1 cup chopped onion 1/2 cup diced celery 1 cup diced zucchini 1 tin (10 oz) sliced mushrooms, drained 1 package (240 gm) cream cheese, softened Directions Combine well cooked rice, 2 eggs and mozzarella. Press mixture evenly into a well-greased 10-inch quiche dish. Bake at 450℉ for 20 minutes.  While crust is baking, sauté onion, celery, zucchini and mushrooms in butter until vegetables are crisp tender.  Combine cream cheese, milk, salt and remaining egg. Beat well until smooth. Stir in vegetable mixture. Pour and spread evenly over rice crust and bake at 450℉ for about 20 minutes until firm and browned slightly. Note from mom: Delicious. You may enjoy this for a change.

  Ingredients 4 oz thawed and drained flaked crabmeat 4 oz cheddar cheese, shredded 1/4 cup scallions, chopped 4 eggs 1 cup evaporated milk 1/2 teaspoon each of salt, pepper and dry mustard Dash of paprika Directions Preheat oven to 400℉. Spray 8 inch glass pie plate with non-stick cooking spray. Set aside. In medium bowl, combine crab meat, cheese and scallions. Using back of spoon, press crab meat mixture over bottom and up sides of sprayed pie plate. Using a wire whisk, in a medium bowl, beat together eggs, milk, mustard, salt and pepper, pour over crab meat mixture. Sprinkle with paprika and bake until set, about 30 minutes Remove from ovenand let stand for 5 minutes before serving.

  Ingredients 3 cups all purpose flour, sifted 2 cups white sugar 1 cup light brown sugar 1 teaspoon lye water 5 1/2 cups water, 6 if batter looks thick 1/2 teaspoon powdered annato seeds, mix with flour before sifting Directions Mix ingredients together using an electric mixer. Strain. Using a small foil pan 7.8cm x 2.2cm pour mixture into each pan, fill to the rim. Steam for 25-30 minutes or until done. Cool a bit before removing the kutsinta. Serve with freshly grated coconut sprinkled on top. Note: Foil should be greased with cooking spray before putting in the mixture.

  Ingredients 2 packages frozen cassava, thawed 1 can coconut milk 4 eggs 1 tablespoon melted butter 1 can evaporated milk 1 1/2 cups sugar 1 tablespoon vanilla Topping 1/4 can condensed milk 1 egg yolk Directions Mix all ingredients together. Put into a 9x13 or square pan. Bake at 350℉ for 40 minutes or until brown. Mix ingredients for the topping. Spread on top when cake is almost done. continue baking until brown on top.

  Ingredients 1 cup Miracle Whip 1 cup cold water 1 cup white sugar 1 egg 1 teaspoon vanilla 4 tablespoons cocoa 2 cups flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda Directions Mix together Miracle Whip, water, sugar, egg and vanilla. Then add cocoa, flour, baking powder and baking soda. Put batter in an 8x10 cake pan. Bake in a 325℉ oven for 30-40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Frost with your favorite butter icing once cake is cooled.

  Ingredients Dough 2 cups flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/s teaspoon salt 1/2 cup butter or margarine 1 egg 1/2 cup milk 1 tablespoon butter, melted Filling 3 tablespoons finely chopped pecans 3 tablespoons brown sugar Glaze 1 cup icing sugar 4-5 teaspoons milk Directions In a mixing bowl stir together the flour, 2 tablespoons sugar, baking powder and salt. Cut in 1/2 cup butter or margarine until mixture resembles coarse crumbs. Combine beaten egg and milk. Make a well in the center of dry ingredients. Add milk mixture all at once to dry mixture. Stir just until dough clings together.  Knead lightly on a lightly floured surface (12-15 strokes). Roll or pat dough into a 15x8 inch rectangle. Brush with melted butter. Combine pecans and brown sugar, sprinkle over dough. Fold in half lengthwise. Cut into 15 one inch strips. Bake on greased cookie sheet in a 400℉ oven for 10 minutes or until brown.  Glaze with icing while warm.

  Ingredients Cake 1 1/3 cups white sugar 2 cups flour 2 tsp baking powder 2 eggs 1/2 tsp salt 14 oz can crushed pineapple with juice Icing 3/4 cup white sugar 1/2 cup cream or milk 1/2 cup butter 1 tsp vanilla Directions Beat egg slightly. Add all ingredients except flour. Mix all together. Add flour, mix well. Bake in 9x13 greased pan for 45 minutes at 350℉ oven.  For the icing, bring sugar, cream or milk and butter to a boil. Remove from heat. Add vanilla and pour over hot cake. Serve with whip cream or vanilla ice cream (optional). It's a very moist cake and good without it.

  Ingredients 6 cups peeled, cored and sliced cooking apples 1/4 cup white sugar 2 tablespoons lemon juice 3/4 cups rolled oats 1/2 cup brown sugar 1/2 cup flour 1 teaspoon cinnamon 1/3 cup butter or margarine Ice cream or whipped cream for garnish Directions Arrange apples in buttered 9x13x2 inch pan. Sprinkle white sugar and lemon juice. Combine rolled oats, brownsugar, flour and cinnamon. Cut in margarine until mixture is crumbly. Sprinkle on top of apple slices. Bake at 350℃ oven for 40 minutes. Serve warm with whipped or ice cream. Notes I usually just put all the cut and sliced apples in a bowl. Mix the sugar and the lemon juice all together with apple. Then just pour the mixture into the pan. You don't have to arrange it. That way the sugar and the juice is thoroughly mix with the apple. When baking, cover the baking pan loosely with foil to avoid over browning. Check for doneness. good luck and enjoy.

  Ingredients 1 package Tocino marinade pork loin cut into 1 inch thick pieces Directions Marinate the cut up pork and put in fridge in a covered bowl for at least 1 hour. To cook, put the meat in a frying pan with at least 1/2 cup of water. Bring to a boil, then lower the heat to simmer slowly. Continue to stir once in a while to even the cooking. Once it starts to caramelize, let it brown for a little while longer. Add chopped green onions of desired.