Rosa’s Fried Rice

Pic and recipe courtesy of Rosa Velez


3 cups pf white rice
2 tablespoons of hoisin sauce
3 tablespoons of soy sauce
1 tsp of wistershire sauce 
3 tablespoons of sesame seed oil
5 cloves of grated garlic
1 tsp of grated ginger
Sat and pepper to taste
Bag of Frozen veggies of carrots and peas
1/2 of chopped onions 
1/2 cup of chopped peppers 
2-4 eggs scrambled then put aside


In a big deep frying pan put in oil chopped onions and peppers cook for 4 mts, add garlic and ginger cook for couple of mts then add veggies and sauces cook a couple of mts then add rice, salt and pepper to taste combine all together if need of more soy sauce add to your liking and combine all ingredients together stir fry for 5 mts then add cooked scrambled eggs at end combine all together, enjoy!


Recipe and pic courtesy of Shauna Yousef 
Made by her 11 year old! “She did it all on her own and it tastes better than any restaurants”


-1 15 oz can of chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
-1/4 cup lemon juice
-1/4 cup tahini
-2 tbsp olive oil
-1 garlic clove minced
-1 tsp cumin
-Salt to taste
-Paprika to garnish
-2 to 3 tbsp water


In food processor, mix tahini and lemon juice for 30 seconds, scrape down sides, mix another 1 min. Add garlic, cumin, salt oil. Mix for 30 secs, scrape sides, mix for another min. Add 1/2 chickpeas, mix for 1 min, scrape sides, add other half of chickpeas, mix for additional 1 to 2 mins til smooth. It'll be thick, so add 2-3 tbsp of water til desired texture.

Sprinkle top with paprika.

Our Family's Chicken Pastina Soup


1 cup diced chicken breast (rotisserie is convenient) 
4 large carrots, sliced
1/2 box Pastina Pasta
64 ounces of  prepared Chicken broth (or one large can)
2 tsp minced onions   (optional)
1 TBS Parmesan cheese
2 tsp Parsley
Salt and Pepper to taste


In a pot saute the onions (if you are using them) in a tbs of olive oil for a few mins until translucent. Add the chicken broth and bring to a boil. Add the carrots and cook until slightly soft.  

Pour in the Pastina and continue to boil about 5 minutes. Add the chicken, parsley, cheese and salt and pepper to taste, turn the temp down to low to slightly simmer. Put the lid on, wait a few minutes and then, soups on!

**Some ideas**
 When I make soups with any pasta lately I have been cooking the pasta separately and then adding it to each serving. The pasta tends to swell up and make all the leftover soup starchy and also absorbs all of the broth. If this happens, you can just add more water to thin it out and test for flavor with salt and pepper. Even adding a bullion cube if necessary. It's easier to keep the pasta separate unless you don't intend on having leftovers :-)

Shauna Yosef's Banana Bread Muffins (via Pinterest)


4 large very ripe bananas mashed
1 egg (beaten)
½ cup sugar (you could use more if you like them REALLY sweet but the bananas are sweet enough)
⅓ cup butter, melted
1½ cups plain all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda 
½ teaspoon salt

Streusel Topping (not necessary! but it's what I made)

½ cup plain flour
¼ cup brown sugar
½ stick (57 grams) cold butter
¼ teaspoon cinnamon


Preheat oven to 350F. Mash bananas and add the lightly beaten egg, sugar and butter and mix well to combine and set aside. In another bowl, add the flour, baking soda, baking powder and salt and whisk well. Add nuts or chocolate or whatever add-ins you want to the dry ingredients. Add dry ingredients to wet ingredients and mix until nearly all the flour has disappeared. Overmixed muffins are tough.Pour into greased cupcake pans (add streusel if you wish) and bake for about 20 minutes. Touch the tops and if they spring back, they're done.

Streusel Topping

Place all ingredients into a food processor and pulse until it's streuselly. (or crumbly) If you don't have a processor, a fork works just fine - or your fingers.

Lentils with Beef and Vegetables


2-3lbs of beef sirloin, cut into small chunks
5 large carrots, sliced
4 celery stalks, sliced 
1 large white onion, diced
5 cloves garlic, minced
1 bag of lentils
2 quarts of beef stock
4 TBS tomato paste
3 TBS Worshishire sauce
2 Bay leaves
Olive oil
Salt and pepper


Rinse and drain the lentils out very well in a colandar.
Put a pot of water on to boil with salt added.  Cook the lentils for 10-15 until they are soft but have a little bite. Drain, put back in the pot, on warm and put the lid on.
In a large heavy bottom pan or dutch oven, brown the meat in olive oil until browned. Remove the meat from pan and add in the vegetables. Add salt and pepper and mix in with the oil/juices. Cook until onions are translucent and veggies begin to brown. Add in the tomato paste. Blend in with the veggies with a wooden spoon. 
Throw in bay leaves and pour in the beef stock and Worshishire sauce.  Bring to a low boil, add the meat back in, simmer with the lid on for a good hour. 
Check the tenderness of the meat and carrots and taste for any needed salt, pepper etc...
Some people will add the lentils right into the pot, but I keep the cooked lentils on warm in a seperate pot and put a few spoonfuls of them in the bowl and top with the hot broth, and put the meat and veggies over them. I do this also with any noodle soups and any other soups with pasta.  

Chicken Bacon Ranch Pasta Salad:

Recipe and pictures courtesy of Carol Riggs Walz 


12-ounce pack Spiral pasta (I used Wacky Pack Veggie Spiral Pack)
3 chicken breast, chopped
1 1/2 cups shredded cheddar cheese
1 chopped tomato, or a handful of cherry tomatoes chopped in half
12 pieces bacon, cooked hard and crumbled
1 zucchini shredded

1 scallion finely chopped for garnish

I doubled this and used at least 2 3/4 cups

1 pack Ranch Dressing (the original recipe called for 1 teaspoon dry Ranch dressing Buttermilk Recipe)
1 cup Mayonnaise
1/2 cup buttermilk
1/4 teaspoon black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder

Here’s what you do:

Mix together the mayonnaise, buttermilk, Ranch dressing pack, pepper, paprika, and garlic powder.


Season chicken with salt and pepper and bake for 30 minutes in the oven 350 degrees.
Cut the chicken breast up into bite sizes,
Cook the pasta according to the package directions.
In a large bowl, combine the chopped chicken, cooked and drained pasta, ranch dressing, shredded cheese, chopped tomatoes, zucchini, and 8 pieces of bacon cooked hard and crumbled, reserve the last 4 to crumble on top

Mix well and serve or refrigerate.

Baked Salmon with Red Pepper Cream Sauce


2-3 Salmon filets
1 red bell pepper, finely diced
1 tbs butter
1 tbs evoo
1/2 cup half and half  
(I used fat free 1/2 and 1/2)
1/2 Tbs minced garlic
1 Tbs chopped parsley
1/2 Tbs chopped shallots
pinch of red pepper flakes
Black Pepper



Preheat oven to 375 degrees. 

In a medium saute' pan, heat the butter and olive oil.  Add in all of the ingredients 
except the half and half. Let cook, stirring often, until softened. Slowly pour and 
stir in the half and half. Lower temp to let simmer and let reduce, about 15 minutes.  

Brush the filets with extra virgin olive oil, sprinkle with a little salt and pepper 
and place in a glass bake dish sprayed with non-stick spray. 

Bake for 15 minutes, then spoon the red pepper sauce over the top and baked 
another 15 minutes. 

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