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berry scones

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Berry Scones

Adapted from

They are easy, take a few short minutes to whip up and a few more to bake. Make them…


2 cups flour

1 1/4 tsp baking powder

1/4 tsp salt

1/4 cup sugar

1 1/2 cup blueberries (used fresh)

4 tbsp cold butter, cut into small chunks

1/2 to 3/4 cup cream, little more little less (used half and half)


  1. In bowl, mix together flour, baking powder, salt and sugar.
  2. Using two knives, cut butter into flour mixture creating coarse crumbs.
  3. Slowly add cream into flour mixture to create a sticky dough. Don’t make too wet or it will be hard to work the dough.
  4. Once right consistency is created, flour surface and flatten dough into circle (just like pizza).
  5. Cut scones into triangles (just like pizza pie again).
  6.  Grease cookie sheet, baked 15 minutes at 400F or until golden brown.
  7. May drizzle with powdered sugar frosting if you desire!




homemade veggie burgers

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Have you made veggie burgers before? Getting the consistency of them is quite difficult. At least for me it has been! I have made burgers with chic peas and they were good, but these burgers last night were REAL good. Here’s how to make them:




  • 1  small yellow squash (or zucchini)
  • 1/2 small onion, chopped
  • 2 carrots, peeled
  • 1 cup pinto beans, divided in 1/2
  •  1 beaten egg
  • 1/4 cup feta cheese
  • 4 to 5 Tbsp flour
  • pinch of cumin, salt, pepper, parsley


  1. In food processor, blend squash, onion, 1/2 cup pinto beans and carrots (ingredients should still be choppy, takes  few seconds)
  2. In another bowl, mix flour and spices.
  3. Add squash mixture to flour, folding together.
  4. Combine egg and cheese with mixture.
  5. Finally fold in remaining 1/2 cup pinto beans.
  6. Grease skillet well with olive oil and turn on medium heat.
  7. Drop large spoonfuls of batter on to hot skillet.
  8. Flip after 3 to 5 minutes.
  9. ENJOY over a bed of lettuce!

potato & asparagus soup

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This soup was on the menu tonight!

Adapted from Cook’s Library Vegetarian

Creamy Potato & Asparagus Soup


  • 2 1/2 cups chopped small white potatoes
  • 1/2 bunch asparagus tips
  • 1/2 small onion, diced
  • 1/4 cup feta cheese
  • 3 cups vegetable stock
  • 1 cup water
  • 2/3 cup light cream


  1. Place all ingredients except cream in 5 quart pot.
  2. Bring to a boil, then reduce heat and simmer for 25 minutes or until potatoes soften.
  3. Place all ingredients in food processor and blend.
  4. Place back in pot, stir in cream and heat until ready to serve – 5 to 7 minutes.
  5. ENJOY!