Ratatouille


Yes, I thought it was a movie too.  That shows home much of a “not-a-cook” I really am, right?  Well here is another recipe from my class at Cook that proved to me it was first a chunky type of soup not the name of a rat. Check out my others ones here. Ingredients: 1 clove … Continue reading Ratatouille

Roasted Tomato Caprese Salad


I used my Groupon for a cooking lesson at COOK in Ashburn, Virginia.  Since I have been Pescatarian (Vegetarian with fish and egg allowances) for about two years, I really wanted to learn a few more veggie dishes that weren’t too hard to make so I chose the “Veggie Tales” class. No, I wasn’t lucky … Continue reading Roasted Tomato Caprese Salad

Edamame Hummus


Ingredients 16 oz. bag of edamame 1 can (15 oz.) chickpeas, drained 2 cloves garlic, peeled 1/4 lemon 2 tbsp. tahini 1/2 tsp. sea salt 1/4 cup olive oil Add all the ingredients into the Blendtec blender and blend on soup setting until creamy Serve with Whole Grain Pita (recipe) Per Serving: 96 calories; 4 … Continue reading Edamame Hummus

Whole Grain Pita


Ingredients 2 cups warm water (110F) 1/ 2 tbsp. yeast 1 tbsp. honey 2 cups whole wheat flour 2 cups all-purpose flour 1/ 2 tbsp. sea salt 1 tbsp. olive oil Pre-heat oven to 500°F. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place. Place water, yeast and honey into a bowl. … Continue reading Whole Grain Pita

Basic Vegetable Quiche


From Swiss chard season (early summer) to winter squash season (late fall) this is always a hit at our pot-lucks. We have included two easy pastry recipes and have only tested this with homemade pastry in standard 9-inch glass or enamel pie plates. If you want to use commercial 9-inch frozen crusts, choose deep-dish and … Continue reading Basic Vegetable Quiche

Veg and Fruit Recipes from Reboot Program


Baked Zucchini with Tomatoes and Herbs 5 small Zucchini 4 Scallions, sliced, white and green parts separated 1 small Onion, chopped 2 Plum Tomatoes, coarsely chopped 2 Tbsp. Celery Leaves (from inner stalks), chopped 4 Tbsp. Basil Leaves, chopped, plus extra for garnish 1/4 cup Olive Oil 1 tsp. Sea Salt 1/2 tsp. fresh ground … Continue reading Veg and Fruit Recipes from Reboot Program

Curry Coconut Sauce


Ingredients 2 tablespoons olive oil 1 teaspoon crushed red pepper flakes zest of 1 lemon 1 1/2 tablespoons minced garlic 1 to 1 1/2 tablespoons curry powder 1 1/4 cups light coconut milk 2 tablespoons soy sauce 2 teaspoons sugar, or to taste 1/2 teaspoon salt, or to taste 1/2 cup chopped fresh basil leaves Directions In a small bowl, combine the coconut milk, soy sauce, sugar, … Continue reading Curry Coconut Sauce