Scuttlebutt Salad


So there comes a time, (virtually every week) that I have to look in the fridge and try to figure out what to make from leftover stuff that’s still in there. The definition of scuttlebutt is a “rumor” or “Gossip” So the rumor is I will try to make a “salad” from what I have left in the fridge. Scuttlebutt…. such a cool word!!

I researched a recipe it was called:

“Kale and Chickpea Grain Bowl with Avocado Dressing.”

This recipe was from January/February issue of Cooking Light

OK here’s the scuttlebutt

The original recipe:

Kale and Chickpea Grain Bowl with Avocado Dressing     


1 cup boiling water

1/2 cup of  bulgur (I used Couscous)

2  (15oz)  cans  unsalted chickpeas

1 1/2 Tbsp.canola oil

2 cups finely chopped carrots

(mine were left over roasted carrots)

4 cups chopped lacinato kale

1/2 cup vertically sliced shallots

1/2 cup fresh flat leaf parsley 

3/4 teaspoon o salt

1/2 teaspoon black pepper

1/2 Avocado peeled and pitted

2 Tsp fresh lemon juice

1 tbsp.water

1 Tbsp. Tahini 

1 clove of garlic

1/4  teaspoon turmeric stirred


I added some red peppers as well


1 cup bulgur ( I used Couscous no bulgar in the house) with one cup boiling water in medium bowl. Let stand for 1o minutes drain well.

pat chickpeas dry with paper towel 

Heat canola oil in a large skillet over high heat.. Add chickpeas and carrots;

cook stirring occasionally until chickpeas browned , about 6 minutes Add kale; cover and cook until kale is slightly wilted and carrots are tender; Add chickpea mixture, shallots salt and pepper and bulgur mixture.

add 1/2 teaspoon of salt in food processor


process avocado, olive oil, lemon juice, 1 tablespoon water, Tahini, garlic and olive oil. and 1/2 teaspoon salt in food processor

Next I made what I called:

Drain The Swamp Chili!

After weeks of making a variety of recipes, I found half  jars of many items that in my refrigerator taking up too much room! I needed to clear out the refrigerator and try to figure out what to make with them.


Ok here we go… I had some chop meat in the freezer so I defrosted it and meanwhile started chopping up other ingredients.

Red Onion


And then there were the jars of peppers and olives. I started chopping.

yellow pickled peppers

Pickled vegetables, Red peppers

I added this to the browned chop meat and onions.

Which I had been working on in the mean time.

I also found a Pepperoni in the fridge and chopped that up and added to the mix.What the hell everyone into the pool!

I added a large can of tomato sauce and some fresh oregano and bay leafCook down until is a thick mix about 45 minutes stir every 10 minutes and season with salt and pepper.

I used the left over couscous from the salad to create a base and served the cooked down chili over it.

It turned out delicious!!

And that my friend is that you drain the swamp!!


We Are the World


I was thinking about my friends all over the world today. We have only one planet that we must share, hopefully  with love and peace.

My heart particularly cries for the people of Puerto Rico and the families of the hideous slaughter of the innocent people in Las Vegas.

I wanted to reach out to all of them with some International Cuisine. Continue reading

Pies and Skies and Little Guys and yes there is still Mars



IMG_1081(1)So its now August (huh? How did that happen?) Its peak tomato season!!! IMG_1091

So I decided to make a tomato tart. Its the season for heirloom cherry tomatoes and fabulous beefsteak tomatoes!!! I’m in heaven!! I took 6 sheets of Phyllo dough and spread each with melted butter on both sides and layered them on top of each other, then rolled up edges.

IMG_1125Hello Mars!!099E563D-9F70-460A-A51D-9A1CBF3BFCEA(1) Bake tarts until lightly browned. 350 30 minutes or so.IMG_1089(1)Top baked tarts with a combination of cream cheese (8 oz each tart)  and sour cream ( 4 oz or so )  and lemon zest to taste.

IMG_1098Top cooked tarts with cream cheese and sour cream mixture, sliced heirloom cherry tomatoes and beefsteak tomatoes top with torn basil leaves.

Salt and Pepper and drizzle of Olive Oil.IMG_1198Beautiful images everywhere.IMG_1127Cut into 8 squaresIMG_1111IMG_1111

Gargoyles guard my house!

Sunflowers a surprise event this summer!Entrepreneurs in townIMG_1134 Yet another lovely sunset

And then there are the children of Fire Island that have the freedom to be children and explore uninhibited, their magical surroundings.

Damn that’s a good photo! Haha Ok I digressed now on to tarts….

Peaches Plums and Nectarines

IMG_1102IMG_1101(1)SORRY, I get distracted by the beauty around me. Here you go plums, peaches and nectarines sliced to about the same size.IMG_1105Add a big squeeze of lemon juice ( 3 lemons) and some gated ginger (peeled and grated about 3 tablespoons) and the seeds of 4 vanilla beans.FullSizeRender(72)IMG_1107IMG_1110OK I cheated I bought pre-made pie crusts. I used the bottom as is, then took the top crust and warmed it my hands as I worked it into ball then rolled out and cut into strips.IMG_1109(1)I criscrossed the pie under/over to make a home made looking pie and sprinkled with brown sugar . I baked at 350 for about 45 minutes until bubbly and brown.

IMG_1112(1)Wha la!!!IMG_0635

 So here’s the deal…you need to pay attention to the beauty and magic of everyday life around you. It’s all there you just need to…

“see it”

Comfort Food Really?? What??

Comfort food is defined by what makes you comfortable. ( FEEL GOOD! SOUL HEALING!) It could be at midnight with a quart of ice cream; after an argument with your significant other,…. could be a hamburger and fries when your boss yells at you for no reason….. (at least in your opinion). Sometimes its because you don’t fit in the bathing suit that fit you perfectly last summer, now you are exasperated and you just want a delicious soul healing dinner. I’ve got your back. Here it is:59ecb041-4a07-4aef-aeb3-614589840f54

Continue reading