Category Archives: Recipes

Rosemary Lavender Soap

Posted on by

3 cups glycerin soap base
1/4 cup infusion of lavender flowers and rosemary leaves*
1 1/2 teaspoon, lavender oil
1/2 teaspoon rosemary oil
1 teaspoon pulverized dried rosemary

Combine melted base and herbal ingredients, stir until blended, then pour into molds and cool.  This makes about 6 regular-sized soap bars.

* Infusions are made by pouring steaming water over plant parts, 3 tablespoons of dried or fresh herb per cup of water, steeped 10 minutes. Non-chlorinated water is best.

This recipe called for 3 cups of glycerin soap base. This is the equivalent of about six average-sized bars of glycerin soap.  Use a double boiler to melt the soap base into liquid form. After this is done, add the infusion, the oils and some pulverized rosemary leaves.  Stir a little to ensure even distribution, and then immediately pour the liquid into molds. Altogether, this took about 30 minutes.

Alfredo Sauce (without cream)

Posted on by
  • 1 cup of milk
  • 1.5 tbsp. of butter
  • 1.5 tbsp. of all-purpose white flour
  • 3 tbsp. of grated or ground Parmesan cheese
  • 2 garlic cloves, finely minced
  • Kosher salt and pepper to taste
  • Freshly ground nutmeg (optional)
  • Fresh pasta
  1. Melt the butter. In a medium sized saucepan over medium-low heat, melt your butter. Don’t substitute margarine or oil in this recipe. Butter will taste the best and give your Alfredo the best consistency.
  2. Whisk in flour. Slowly whisk the flour into the butter. The butter and flour mixture will form a thick paste, or roux, that will thicken the Alfredo sauce without cream.
  3. Slowly add milk. Whisking constantly, gradually add your milk a little at a time. Whisk well until there are no lumps in the Alfredo sauce. Continue cooking and whisking the Alfredo for three to four minutes until the sauce is hot. The longer you cook the roux and milk, the thicker your Alfredo sauce will be.
  4. Add cheese. Slowly add the Parmesan cheese and whisk thoroughly until the cheese is fully incorporated into the Alfredo sauce. Add the garlic, salt and pepper and continue cooking for about two minutes.
  5. Serve and enjoy. Take the milk-based Alfredo sauce off the heat and pour it over your favorite pasta. Serve the Alfredo sauced pasta immediately, sprinkled with a pinch of freshly grated nutmeg and Parmesan cheese.

Mustard-Roasted Potatoes

Posted on by

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tbsp. extra-virgin olive oil
2 tbsp. (1/4 stick) butter, melted
2 tbsp. fresh lemon juice
3 garlic cloves, minced
1 tbsp. dried oregano
1 tsp. finely grated lemon peel
1 tsp. coarse kosher salt
3 pounds potatoes, cut until 3/4 inch wide wedges

Position one rack in top third of oven and one rack in bottom third of oven and preheat oven to 425.  Spray 2 large rimmed baking sheets with nonstick spray.  Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel and salt in large bowl to blend.  Add potatoes; sprinkle generously with pepper and toss to coat.  Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl.  Spread potatoes in a single layer.  Roast potatoes 20 minutes.  Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.  Transfer potatoes to serving bowl.

Scalloped Potatoes (MOM)

Posted on by
  1. Peel potatoes and one onion
  2. Grease the dish
  3. Layer the potatoes, rings of onions, salt and pepper, etc.
  4. In a saucepan, warm 3/4 cup milk with a knob of butter; bring to the boil
  5. Pour milk over top of the potatoes
  6. Cook for 1-1.5 hours at 350-375

Greek Lemon-Roasted Potatoes

Posted on by

4 pounds (8 medium) russet baking potatoes, peeled and quartered
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (3 lemons)
1 tbsp. dried oregano
1 tbsp. salt
1/4 tsp. freshly ground pepper

Heat oven to 500.  Place potatoes in a 10×15″ baking dish.  Add 1 cup water, olive oil, lemon juice, dried oregano, salt and pepper.  Toss potatoes until well coated.  Bake uncovered about 50 minutes, until fork-tender and brown on the edges.  Turn potatoes halfway through for even browning.  Add water if the liquid has been absorbed.  If desired, garnish with oregano when serving.

Macaroni Cheese (MOM)

Posted on by
  1. Cook 1 cup macaroni; drain.
  2. Melt in a saucepan 1/4 cup butter or margarine.  Add 1 tbsp. chopped onion.  Cook slowly until tender but not browned.
  3. Blend in: 1/4 cup flour, 1/2 tsp. salt, 1/4 tsp. dry mustard, pepper.
  4. Gradually stir in 2 cups milk.  Cook over medium heat, stirring constantly until thickened.
  5. Add 1 cup of shredded cheddar cheese, stir until melted.  Add cooked macaroni and blend well.
  6. Pour into a buttered casserole, sprinkle with grated cheese and breadcrumbs.
  7. Bake at 375 for 30 minutes.

Tomato Sauce

Posted on by

1 tin diced tomatoes (28 fl. oz/796 ml)
1 tin crushed tomatoes (14 fl. oz/398 ml)
1 tbsp. double concentrate tomato paste
1 onion
garlic (2-3 very large cloves)
1 oxo
1/2 pint red wine
italian seasoning (basil, oregano, rosemary, thyme)

Cavatappi with Chorizo and Black Beans

Posted on by

3 tbsp. cooking oil
1 onion, sliced thin
2 cloves garlic, chopped
1/2 tsp. dried oregano
1/4 tsp. chili powder
1/2 pound cured chorizo or other spicy hard sausage, casings removed and sausage cut into thin slices
1 tbsp. tomato paste
1 cup canned low-sodium chicken broth or homemade stock
1 cup canned black beans, drained and rinsed
1 tbsp. lime juice
1 tsp. salt
1/2 pound cavatappii (or other fun pasta shape)
1/3 cup chopped fresh parsley

In a large frying pan, heat the oil over moderately low heat.  Add the onion and saute until it begins to soften, about 3 minutes.  Stir in the garlic, oregano and chili powder and cook, stirring, for 2 minutes.

Add the chorizo, tomato paste and broth to the pan and stir.  Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 3 minutes.  Add the black beans, the lime juice, and the salt and remove the pan from the heat.

In a large pot of boiling water, cook the cavatappi until just done, about 13 minutes.  Drain; toss with the sauce and parsley.

Sosaties (MOM)

Posted on by

grate 3 onions
1 tbsp. of curry powder
2 cloves crushed garlic
little salt, lemon juice
2 tsp. apricot jam

Mix very smoothly until it is a little runny, then add to the onion mixture.  Marinade pork chops overnight.