As Dick has told me in the past, salad is not his favorite entree. Well, today it WILL be because this salad was made especially for him. If he doesn’t like it, well, looks like it’s time to find a new…

Dick’s Salad

Preparation Time: 12 minutes

Total Time: 20 minutes

Serves 2

Ingredients

1 pound of organic sirloin steak

2 tablespoons of organic, no salt seasoning

6 cups of organic mixed greens

1 cup of organic mushrooms

1 organic yellow pepper

1 organic avocado

2 organic gourmet cucumbers

1/2 cup of organic pine nuts

1 organic lemon

2 tablespoons of organic rosemary

3 tablespoons of organic vinegar

8 tablespoons of organic extra virgin olive oil

Directions

Salad Dressing

1. Cut a lemon in half.
2. Juice each lemon half. Set aside.
3. Place the 2 tablespoons of rosemary into a mortar.
4. Using a pestle, grind the rosemary for about 30 seconds.
5. Place the rosemary, fresh lemon juice, 6 tablespoons of olive oil & 3 tablespoons of vinegar into the small bowl.
6. Whisk for 1 minute. Set aside.

Steak

1. Sprinkles the organic, no salt seasoning overtop both sides of the sirloin steak.
2. Slice the sirloin steak into about a dozen pieces.
3. Place 2 tablespoons of olive oil into a sauce pan overtop a medium flame.
4. Saute for 2-3 minutes on each side. Set aside.

Salad

1. Wash and spin the 6 cups of mixed greens.
2. Place the greens into a medium to large salad bowl. Set aside.
3. Wash and dry the mushrooms.
4. Cut the mushrooms into halves.
5. Place the mushrooms into the salad bowl.
6. Wash and dry the yellow pepper.
7. Cut the yellow pepper in half and clean out the inside.
8. Rewash and dry the yellow pepper.
9. Cut the yellow pepper into desired pieces.
10. Place the yellow pepper pieces into the salad bowl.
11. Wash and dry the gourmet cucumbers.
12. Chop the cucumber into a desired size.
13. Place the cucumber pieces into the salad bowl.
14. Cut the avocado into halves.
15. Remove the pit.
16. Slice the avocado while it is still in its peel.
17. Pop-out the avocado slices.
18. Place the avocado slices into the salad bowl.
19. Add the salad dressing to the salad bowl and mix with a large  wooden spoon and fork.
20. Split the salad into two bowls.
21. Neatly and evenly place the steak slices onto each salad bowl.
22. Sprinkle pine nuts overtop each salad bowl.
23. Serve!

Dick's Salad

Sprinkles and kisses,

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Dick has informed me that it’s 27 degrees here in New York City but “it feels like it’s 18 degrees” outside. Sounds to me like I need to warm him up with some Spicy Chicken Soup. Making him soup is much easier than trying to convince him to join me for Bikram yoga.

Spicy Chicken Soup

Preparation Time: 20 minute

Total Time: 100 minutes

Serves 6

Ingredients

2 quart of Free Range Chicken Broth (I suggest Imagine Organic Free Range Chicken Broth, Fat Free & No MSG, Low Sodium)

1 quart of Organic Vegetable Broth (I suggest Imagine Organic Vegetable Broth, Fat Free & No MSG, Low Sodium)

5 pound Free Range Chicken

4 cloves of organic garlic

2 cups of chopped organic carrots

2 cups of chopped organic celery

4 cups of chopped organic green bell peppers

3 cups of chopped organic onions

3 organic Serrano chiles

1 tablespoon of cayenne pepper

Directions

1. Mince the 4 cloves of garlic.
2. Wash and dry the Serrano chiles.
3. Cut the tops off the Serrano chiles and chop into pieces.
4. Clean/wash the chicken. Don’t forget to take the gizzards out!
5. Pour all 3 quarts of broth into a large pot.
6. Add the minced cloves, chopped Serrano chiles, 1 tablespoon of cumin and 1 tablespoon of cayenne pepper and chicken to the pot of broth.
7. Bring to a boil and cook for 30 minutes with the top on.
8. Flip the chicken (be careful because it’s hot!) and cook for 30 more minutes with the top on.
9. Chop the carrots, celery, green bell peppers and onions into large pieces and place in a large bowl while waiting for the chicken to cook.
10. Once the hour is up, carefully remove the chicken into a large bowl.
11. Turn the flame down and add all the vegetables to the pot with the top on for 20 minutes.
12. De-bone the chicken and place the chicken into a separate bowl making sure to chuck the chicken skin.
13. Add the chicken to the pot, stir and serve!

Spicy Chicken Soup

Sprinkles and kisses,

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Like every other American I am in full-throttle workout mode except this particular January I’ve decided to try something new…Bikram Yoga! Stretching and pulling in 105 degree room sounded like torture to me and I honestly thought that Bikram Yoga would definitely be the death of me but it turns out that I am 100% addicted. Try it! You won’t regret it!!!

In honor of being healthy in the new year let’s make a vegan meal for dinner.

Baked Eggplant with Fried Brussels Sprouts and Squash

Preparation Time: 3 minute

Total Time: 28 minutes

Serves 2

Baked Eggplant

Ingredients

1 organic eggplant

2 teaspoons of organic extra virgin olive oil

2 teaspoons of organic cinnamon

Directions

Preheat oven to 350 degrees

1. Wash and dry eggplant.
2. Cut the eggplant in halves (long ways).
3. Lay the eggplant on a baking sheet (purple side down).
4. Drizzle 2 teaspoon of olive oil onto both halves of the eggplant.
5. Sprinkles 2 teaspoons of cinnamon overtop both halves of the eggplant.
6. Place the baking sheet in the oven.
7. Bake for 25 minutes.
8. Take the baking sheet out of the oven.
9. Serve!

Fried Brussels Sprouts

Ingredients

12 organic brussels sprouts

1/4 cup of organic extra virgin olive oil

Directions

1. Wash and dry the brussels sprouts.
2. Cut the ends off the brussels sprouts. Set aside.
3. Place a large frying pan overtop a medium heat.
4. Add 1/4 cup of olive oil.
5. Allow the olive oil to heat up for about 2 minutes.
6. Turn the heat down a bit and place the fresh brussels sprouts into the pan (BEWARE: THE OIL MAY SPLATTER).
7. Turn the brussels sprouts over every 3 minutes for about 9 minutes depending on how crispy you’d like them.
8. Serve!

Fried Squash

Ingredients

1 tablespoon of extra virgin olive oil

1 organic yellow squash

Directions

1. Wash and dry the squash.
2. Chop the squash into cubes.
3. Place a small frying pan overtop a medium heat.
4. Add 1 tablespoon of olive oil.
5. Allow the olive oil to heat up for about 1 minutes.
6. Turn the heat down slightly and add the cubes of squash.
7. Mix the squash every minute for 5 minutes.
8. Serve!

Baked Eggplant with Fried Brussels Sprouts & Squash

Sprinkles and kisses,

P.S. If you happen to be in New York go see Dick (Otto) at Bikram Yoga Union Square to make your New Year’s resolution come true!

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HAPPY!!!!

Dolls, I know it is hard to eat healthy especially as the weather gets colder but health is wealth. Taking care of our bodies takes care of our minds which takes care of our souls.

Sr. Veggie Mix-A-Lot

Preparation TIme: 10 minutes

Total Time: 45 minutes

Serves 4

Ingredients

2 organic squash

2 organic zucchini

1 eggplant

4 cloves of organic garlic

1/3 cup of organic extra virgin olive oil

organic cayenne pepper

Directions

Preheat oven to 350 degrees

1. Wash and dry the squash, zucchini and eggplant.
2. Chop up the squash into circular pieces. Set aside.
3. Chop up the zucchini into circular pieces. Set aside.
4. Cut the top and the bottom of the eggplant.
5. Cut the eggplant long ways into halves.
6. Chop both halves of the eggplants into 1 inch pieces. Set aside.
7. Mince the cloves of garlic. Set aside.
8. Mix the eggplant, squash and zucchini in a large bowl.
9. Drizzle 1/3 cup of olive oil overtop the veggies.
10. Place the minced garlic into the large bowl and mix everything together well.
11. Place the veggies into a 33 x 23 x 5 cm casserole dish.
12. Sprinkle the cayenne pepper overtop the squash, zucchini, eggplant, garlic and olive oil.
13. Place the casserole dish into the over.
14. Bake for  25 minutes.
15. Pull out the casserole dish, using a large spoon mix and rotate all the veggies.
16. Sprinkle cayenne pepper overtop the veggies again (if you can handle the spice).
17. Place the casserole dish back into the oven.
18. Bake for 10 more minutes.
19. Remove the casserole dish from the oven.
20. Serve!

Sr. Veggie Mix-A-Lot

Sprinkles and kisses,

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Dolls, it’s hard enough having to juggle a million balls in the air and looking good for Dick (and yourself) so here is a super delicious, healthy and fast salmon recipe. Just add some steamed greens and dinner is served. Remember, you can’t buy your health!

10 Minute Salmon

Preparation Time: 1 minute

Total Time: 10 minutes

Serves 2

Ingredients

1 pound of fresh Norwegian Salmon

3 cloves of organic garlic

1/2 organic lemon

1 tablespoon of organic extra virgin olive oil

organic cayenne pepper

Directions

Preheat the broiler.

1. Place the salmon onto a large piece of tin foil (skin down).
2. Pinch the edges of the tin foil to make a “boat” like effect.
3. Juice 1/2 lemon.
4. Pour the lemon overtop the salmon.
5. Pour 1 tablespoon of olive oil overtop the salmon.
6. Mince 3 garlic cloves and spread over the salmon.
7. Sprinkle the cayenne pepper over the salmon.
8. Place the salmon onto the tray below the broiler with the tin foil.
9. Cook for 10-15 minutes depending on preference (if it’s a nice piece I say 10 minutes tops!).
10. Place the salmon onto a serving tray.
11. Serve!

10 Minute Salmon

Sprinkles and kisses,

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The leaves are finally changing colors and the temperature is slowly dropping which means it’s time for us Doll to keep Dick comfortable and warm. The best way to make sure Dick is entering into the fall season correctly is by making sure he is being fed adequately by having lots of home-cooked and substantial meals. Tonight is date night so why don’t we stay in, light a few candles and make Dick some homemade tomato sauce to go over his gluten-free pasta?

Homemade Tomato Red Sauce

Preparation Time: 5 minutes

Total Time: 30 minutes

Serves 2

Ingredients

4 large organic tomatoes

4 gloves of organic garlic

1/4 cup of fresh, organic cilantro

1/4 cup of fresh, organic dill

1 teaspoon of fresh, organic rosemary

1 teaspoon of organic cayenne pepper

1/4 cup of organic extra virgin olive oil

1/4 cup of rice milk

Directions

1. Wash and dry the cilantro.
2. Chop the cilantro (1/4 cup). Set aside.
3. Wash and dry the dill.
4. Chop the dill (1/4 cup). Set aside.
5. Wash and dry the rosemary.
6. Chop the rosemary (1 teaspoon). Set aside.
7. Wash and dry the fresh tomatoes.
8. Remove the stem and core of each tomato.
9. Slice the tomato into quarters.
10. Place the tomato slices into your Cuisinart.
11. Process the tomatoes for about 30 seconds (you want the tomatoes to turn into a chunky liquid).
12. Put the tomatoes (which is now in liquid form) into a large bowl. Set aside.
13. Mince the 4 cloves of garlic.
14. Add the minced cloves of garlic to the large bowl with the tomatoes.
15. Add the cilantro, dill, rosemary, and cayenne pepper to the large bowl.
16. Mix.
17. Add the 1/4 cup of rice milk.
18. Mix.
19. Place a large saucepan onto the stove.
20. Turn the stove onto a medium flame.
21. Add 1/4 cup of olive oil into the saucepan.
22. Let the saucepan with olive oil heat up for about a minute before adding the raw red sauce into the saucepan.
23. Bring the sauce to a simmer.
24. Turn the flame down and place a top onto the saucepan.
25. Simmer the sauce for about 16-20 minutes stirring every 4 minutes.
26. Place the Homemade Tomato Red Sauce overtop your already cooked pasta.
27. Serve!

Homemade Tomato Red Sauce

Sprinkles and kisses,

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How about a Veggie Skewer? Each stick can be a unique creation and you can use whatever vegetables you have in your garden and/or refrigerator. Keep each skewer colorful so that this is not only a delicious addition to dinner but also a beautiful masterpiece. Have fun playing with your food!

Veggie Skewers

Preparation Time: 10 minutes

Total Time: 25 minutes

Makes 12 skewers

Ingredients

12-15 organic, small red skin potatoes

1 organic, large red bell pepper

1 organic, large yellow bell pepper

1 organic, large jalapeno

12-15 organic mushrooms

12-15 organic cherry tomatoes

6-12 organic Vidalia onions

extra virgin olive oil

Directions

Preheat the grill to 350 degrees

1. Wash the red skin potatoes.
2. Boil the red skin potatoes for 3 minutes.
3. Strain the red skin potatoes. Set aside.
4. Wash both the red and yellow pepper.
5. Cut the bell peppers into square chunks. Set aside.
6. Wash the jalapeno.
7. You may either remove the seeds or not before cutting the jalapeno into chunks. Remember, jalapeno seeds are what makes this amazing pepper hot! Set aside.
8. Quickly rinse the mushroooms using as little water as possible. Set aside.
9. Wash the cherry tomatoes. Set aside.
10. Peel the skins off the Vidalia onions.
11. Rinse the Vidalia onions. Set aside.
12. Time to build your skewers! Be creative, safe and have fun putting all this great vegetables on your skewer sticks.
13. Place each skewer onto a piece of tin foil (5 inches by 12 inches).
14. Drizzle the olive oil over top each individual skewer.
15. Wrap up each skewer tightly in the tin foil.
16. Place each skewer onto the grill.
17. Flip each skewer every 3 minutes for 15 minutes.
18. Remove the tin foil.
19. Put the skewers onto a serving plater.
20. Serve!

Tip

To help the skewer sticks from burning you can soak each stick in a dish of water for an hour before using.

Veggie Skewers

Sprinkles and kisses,

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Mr. Armstrong

Mr. Armstrong of Why Vegetarian? contacted me via Twitter (@PoundcakeCooks) and asked me to write an article for his wonderful website. So I thought I’d arrange a picnic (since the beautiful summer weather is still here to enjoy) and write about my day. Be ready to be entertained by the fabulous article along with my main dish, Purple Heart Salad, which is listed below.

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Purple Heart Salad

Preparation Time: 60 minutes (not including the soak time for the beans)

Total Time: 65 minutes

Serves 8

Ingredients

2 cups of organic, white beans (I recommend Michigan Navy Beans, Co-op Elevator)

4 cups of organic purple cabbage

1 cup of organic Vidalia onions

2 fresh, large, organic, jalapeños

2 cups of organic, orange cherry tomatoes

10 fresh, organic basil leaves

1/3 cup of organic extra virgin olive oil

Directions (for the beans)

1.     Place the 2 cups of white beans in a bowl.

2.     Add water (filling to about 3-4 inches above the beans) and soak for at least 6 hours.

3.     Drain beans and place into a large pot.

4.     Add water (2 inches above the beans).

5.     Bring the water to a bowl.

6.     When the water is bowling, turn the heat down to a simmer and allow the beans to cook for 60 minutes.

7.     Strain.

Directions (for the salad)

1.     Take the purple cabbage and remove the first few layers. Set aside.

2.     Shred the purple cabbage until you have 4 cups. Set aside.

3.     Chop up 1 cup of Vidalia onions. Set aside.

4.     Take the 2 jalapeños and wash & remove the seeds.

5.     After removing the seeds chop into small pieces. Set aside.

6.     Wash the cherry tomatoes.

7.     Cut the cherry tomatoes into halves. Set aside.

8.     Wash the basil leaves.

9.     Chop the basil leaves into pieces. Set aside.

10.   Place the white beans, purple cabbage, Vidalia onions, jalapeños, cherry tomatoes and basil leaves into a large bowl.

11.   Add 1/3 cup of olive oil.

12.   Mix together blending all of the ingredients (and colors).

13.   Serve!

Tip

You may serve this dish warm or cold. Purple Heart Salad is delicious either way!

Purple Heart Salad

Sprinkles and kisses,

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with the flu.  The weather outside is 80 degrees yet I’ve been stuck in bed for a week. I did however manage to make myself some organic chicken soup minus the noodles, finished the fourth season of The O.C. (I’ve been meaning to watch that season for years) and started Mad Men season one (Dick insisted that I’d love it). Oh Dolls, where is Dick when you actually need him?

Feel Better Chicken Soup

Preparation Time: 20 minute

Total Time: 100 minutes

Serves 6

Ingredients

2 quarts of Free Range Chicken Broth (I suggest Imagine Organic Free Range Chicken Broth, Fat Free & No MSG, Low Sodium)

5 pound Free Range Chicken

4 cloves of organic garlic

1 1/2 cups of chopped organic carrots

2 cups of chopped organic celery

4 cups of chopped organic green bell peppers

3 cups of chopped organic onions

1 tablespoon of cumin

1 tablespoon of cayenne pepper

Directions

1. Mince the 4 cloves of garlic.
2. Clean/wash the chicken. Don’t forget to take the gizzards out!
3. Pour both quarts of broth into a large pot.
4. Add the minced cloves, 1 tablespoon of cumin and 1 tablespoon of cayenne pepper and chicken to the pot of broth.
5. Bring to a boil and cook for 30 minutes with the top on.
6. Flip the chicken (be careful because it’s hot!) and cook for 30 more minutes with the top on.
7. Chop the carrots, celery, green bell peppers and onions and place in a large bowl while waiting for the chicken to cook.
8. Once the hour is up, carefully remove the chicken into a large bowl.
9. Turn the flame down and add all the vegetables to the pot with the top on for 20 minutes.
10. De-bone the chicken and place the chicken into a separate bowl making sure to chuck the chicken skin.
11. Add the chicken to the pot, stir and serve!

Feel Better Chicken Soup

Sprinkles and kisses,

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The Doll next door stopped by today with the greatest invention ever…a rice cooker! All you have to do is add rice and water and press cook. With this in mind, I am going to show you how to make a vegetarian dish (using my new rice cooker) which I’d like to dedicate to my Californian Dicks who I miss dearly.

“Vegetarians Taste Better” Dish

Preparation Time: 10 minutes

Total Time: 45 minutes (including the rice)

Servings 2

Ingredients

2 cups of white rice

5 cups of organic cabbage

1/2 organic onion

3 cloves of organic garlic

1 organic tomato

1/4 cup of raw organic almonds

1 tablespoon of organic extra virgin olive oil

1/2 tablespoon of organic cayenne pepper

Directions

Rice

1. Place 2 cups of rice into the rice cooker.
2. Add 2 cups of water.
3. Place the lid on top.
4. Press the “cook” button.
5. Once the cook button pops up allow the rice to sit for 15 more minutes.

Vegetables

1. Wash & dry the cabbage.
2. Chop the cabbage into pieces. Set aside.
3. Chop the onion into pieces. Set aside.
4. Mince the 3 cloves of garlic. Set aside.
5. Chop the tomato into thick pieces. Set aside.
6. Place the almonds into a plastic bag and crush the almonds by using a mallot. Set aside.
7. Using a saucepan with a lid add the tablespoon of olive oil and place overtop a medium flame.
8. Add the onions.
9. Saute the onions without the lid. Constantly stirring the onions and olive oil.
10. Once the onions begin to turn brown add the cabbage.
11. Place the lid onto the saucepan, turn the flame down slightly and allow to cook for 2 minutes.
12. Remove the lid and add both the cayenne pepper and garlic. Mix together.
13. Place the lid back onto the saucepan for 6 minutes stirring every 2 minutes.
14. Turn the stove off.
15. Place the already cooked rice into two large bowls.
16. Using tongs, place the cabbage/onions/garlic/cayenne pepper mixture over top the rice.
17. Place the fresh tomatoes directly on top of the rice and cabbage/onions/garlic/cayenne pepper.
18. Sprinkle the crushed almonds over the entire dish.
19. Serve!

"Vegetarians Taste Better" Dish

Sprinkles and kisses,

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