Tilapia with Hoisin and Ginger Sauce

Adapted this recipe from bon apetit!

It called for cod, I had tilapia, I upped the spice and the result was very good.

Next time i’ll put on less sauce and let it caramelize on the fish! I cooked up some black rice – forbidden rice!



  • 1/2 cup soy sauce
  • 1/4 cup unseasoned rice vinegar
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 1/2 tablespoons chopped green onions
  • 1 tablespoon honey
  • 1 large garlic clove, minced
  • 1/4 cup hoisin sauce*
  • 2 1/4 teaspoons hot chili paste (such as sambal oelek)*
  • 1 tablespoon vegetable oil
  • 2 tilapia fillets


  1. Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
  2. Preheat oven to 450°F.
  3. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally.
  4. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 2 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.


Meyers Homestead Trail

First hike of the season for 2014!

The easier hike in Walker Ranch!



I’ve had this hike in my list for a while. But due to the lack of shade and multitude of mountain bikes it kept getting pushed off. This April was nice enough to grab a couple gal pals and head out and see what there was to see! We took the pups and they did just fine!

IMG_7485There were elk near the path – as in a few hundred feet away – and even that far they were huge looking!!



We got to the “summit” pretty quick. Not too much of an elevation gain which was great!IMG_7499

View from the summit was nice!


IMG_7503 IMG_7497


A nice hike, out of the prime hiking time!

And the ranger tweets the conditions too!


Green Spinach Lentils

Kinda like lentil soup – but tasty and i got to use my “herb” sheers to make spinach ribbons

This was another find from the indian crockpot cookbook! I’ve adapted to fit my need and love of spice!

I made the 1/2 recipe – which was still nearly 8 servings!



  • 1 1/2 cups green/brown lentils, washed
  • 1 small onion, diced
  • 1 roma tomato diced
  • 1 1 inch piece of ginger, grated
  • 1 serrano – diced
  • 1 jalapeno – chopped
  • 1/2 tbl cumin seeds
  • 1 tbl salt
  • 1/4 tsp garam masala
  • 1/2 tsp tumeric
  • 1 tsp cayenne
  • 6 cups water
  • 4 cups spinach measured, then cut into ribbons


  1. Put lentils, onion, tomato, ginger, garlic, peppers, cumin, salt, garam masala, turmeric, and cayenne, and water into the slow cooker.
  2. Cook on high for 6 and 1/2 hours. Add the spinach and cook for 30 more.
  3. Serve with a little Parmesan cheese on top


Herb cutting scissors are fun!

The taste was great! Flavorful!


Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.6
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 396.4 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 13.5 g
  • Protein: 13.6 g

Simple Spinach and Lentil Soup

This was a find in the Indian Crockpot cookbook.

This was less than stellar and nearly tasteless. That made me sad.  I also didn’t use green lentils i used red.


  • 1/2 cup red lentils, washed  (called for dried yellow)
  • 1/2 inch to 1 inch peice of ginger, peeled, grated
  • 1-3 cloves of garlic minced
  • 1/2 tsp tomato paste
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp tumeric powder
  • 1 tbl salt
  • 6 cups water
  • 2-4 cups spinach


1. Put lentils, ginger, garlic, tomato paste, cumin, coriander, garam masala, tumeric, salt and water in the slow cooker.

2. Cook on low for 4 hours, then add the spinach. Turn off the slow cooker and let sit for 15 minutes with the lid on.


This was the 1/2 recipe, it made a ton.

Unfortunately, not super tasty.

Sriracha-Soy Fried Chicken

This was another Bon Apetit find…  love the marnade…  maybe pan fry next time?

Sriracha-Soy Fried Chicken



  • 2 tablespoons sriracha sauce*
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice


  • 3 tablespoons soy sauce
  • 2 tablespoons sriracha sauce
  • 2 teaspoons sugar
  • 2 teaspoons finely grated peeled fresh ginger
  • 2 garlic cloves, finely grated
  • 1 pound skinless boneless chicken, cut into 1-inch cubes



  • Whisk all ingredients in small bowl.


  • Whisk first 6 ingredients in medium bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 1 day.


  • Place potato starch in  medium bowl. Working in batches, add chicken pieces to potato starch and toss to coat. Shake off excess potato starch and transfer to baking sheet. Pour enough oil into heavy large deep saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Working in 2 batches, fry chicken until cooked through, stirring often to separate chicken pieces, about 4 minutes. Transfer chicken to paper towels to drain.
  • Place chicken and sauce on platter


Verdict: Delicious! Only drama i have is frying! I also didn’t have any potato starch so white flour it was.

Quinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing

Found this guy in bon apetite as well. I took about 1/3 off of most of the ingredients cause it’s a ton. And the spinach gets wilty – so if you wan’t be eating right away or want to make it for lunches make it a put together right before eating type of thing!I used garlic infused oil, and skipped the tomato cause hubby isn’t a fan. He’s not really a fan of this recipe either, so it’s not really any big deal either way.





  • 2 cups cooked quinoa
  • 3-4 cups (packed) baby spinach leaves
  • 1-15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
  • 1 cucumber
  • 2-4 tsp mint leaves
  • 3/4 cups coarsely crumbled feta cheese (about 7 ounces), divided
  • 2 tbl Sherry wine vinegar
  • 1 3/4 teaspoons smoked paprika
  • 1/4 cup olive oil


Combine spinach leaves, garbanzos, cubed cucumber, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.

Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.


Tasty, suble flavors, but a nice fresh salad



  • Calories 298.8
  • Total Fat 10.4 g
  • Saturated Fat 4.0 g
  • Polyunsaturated Fat 0.7 g
  • Monounsaturated Fat 3.2 g
  • Cholesterol 21.1 mg
  • Sodium 466.9 mg
  • Potassium 187.1 mg
  • Total Carbohydrate 38.4 g
  • Dietary Fiber 5.7 g
  • Sugars 2.9 g
  • Protein 11.2 g

Nutritional Info

Fat: 10.4g
Carbohydrates: 38.4g
Protein: 11.2g

Combine spinach leaves, garbanzos, cubed cucumber, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.
Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.

Red Bean and Sausage Cake

Found this recipe in Bon Apetite and thought it sounded pretty good. And i think i was right!

Lots of moving pieces and dirty dishes, which i still need to wash…  But tasty and interesting!



      1 cup fresh cilantro leaves plus 2 tablespoons chopped cilantro
      1/3 cup bottled green taco sauce
      5 ounces hot italian sausage
      1 15- to 16-ounce can kidney beans, drained well
      1 teaspoon chili powder
      1 teaspoon ground cumin



Puree 1 cup cilantro leaves and taco sauce in mini processor until almost smooth. Sauté sausage in large skillet over medium-high heat until cooked through, breaking up sausage finely, 4 to 5 minutes. Transfer to small bowl. Reserve skillet.

Using on/off turns, blend beans, chili powder, cumin, scant 1/4 teaspoon salt, and 2 tablespoons chopped cilantro in processor until most beans are chopped. Add sausage. Blend using 4 or 5 on/off turns (some chunky texture should remain). Using wet hands, shape mixture by generous 1/3 cupfuls into four 3-inch-diameter patties.

Coat reserved skillet with nonstick spray. Heat over medium-high heat. Add patties; cook until brown, 3 minutes per side.

For a full meal – add a poached egg on top of the patty.
Sauce was great, patty was meh – but it could have been cause i pulsed it too long and made it too smooth. but with the egg…  mmmm! Just gotta practice my poaching technique.

Baked Eggs with Bacon and Spinach

Found this little special dity in Bon Apetit… I thought it would be great for a sunday morning!

Of course every time i thought about it i didn’t  have something, either spinach, or english muffins or…. Finally everything was in house except for the hubby but I decided to go for a 1/2 recipe anyway!



  •     6 slices applewood-smoked bacon
  •     1 5-ounce bag baby spinach
  •     1 whole wheat or sourdough English muffins, split horizontally, well toasted
  •     2 large eggs
  •     2-4 tablespoons fat free milk


Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute.

Brush four 1-cup ramekins with drippings. Crumble bacon.

Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon milk over each egg. Sprinkle with salt and pepper.
Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.


Pretty darn tasty! Love the idea of getting some spinach and eggs and bacon!

Takes a lot of pans and equipment, but tasty!

Zucchini Fritters

I’ve been holding this recipe for a while now. I just never seemed to have the right ingredients, and i wasn’t sure i could get the whole idea of a veggie past the hubby! He like the spinach lentil cakes because there is nothing that distinguishes a vegetable any more!



2 zucchini, halved lengthwise
salt and pepper
1 cup flour
1 teaspoon baking powder
1 cup skim milk
1 egg
1/2 small onion
2-3 cloves garlic
1/2 cup grated parmigiano-reggiano
2 teaspoons dry each finely chopped parsley and mint


  1. Preheat the oven to 275 degrees . Place a wire rack on a baking sheet and place in the oven. Scrape out the seeds from the zucchini with a spoon. Shred the zucchini in a food processor. In a strainer or colander, salt the zucchini and let drain for a few minutes. Press out any excess liquid.
  2. Shred the onion in the food processor (you can use the same bowl) – set it aside.
  3. In a large bowl, add the flour and baking powder. Combine the milk and egg.
  4. Make a well in the center and add the milk and egg. Add milk and egg. Stir in the zucchini. Stir in the onion. Grate in the garlic (or use a garlic press). Season with salt and pepper. Stir in the cheese and herbs.
  5. In a large skillet (or on a stove top griddle),  spray with pam. Drop 3-inch cakes of batter into the pan in batches. Cook, flipping once, until golden, 4 to 6 minutes. Keep warm in the oven.

Note: Take care, these babies cook up fast!


Mine definitely did not look like RR, mine were more like pancakes and i used 3 small zucchinis.

The taste with the mint was slightly strange and i’m not so sure i’m in love with it. Maybe leave out hte mint and add lemon next time… Either way a not so bad way to get your veggies in, only 1 cup of flour among 16 resulting pancakes.

Oatmeal Coconut Chocoate Chip Cookies

ahhh…. so nice to have an oven again! Figured i’d leave some treats for out dog sitter, and since we were laying low prior to vacation… it was the perfect storm!

I decided to grab a new recipe from my gain cookie cook book!

FYI – convection cooking – hello crispy and lovely cookies!


Oatmeal Coconut Chocolate Chip Cookies


  • 1 cup Crisco butter flavor
  • 1 cup sugar
  • 1/2 packed brown sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2/3 cup quick cooking oats – uncooked
  • 1/2 cup coconut flake
  • 1 cup semi-sweet chocolate chips


  1. Pre-heat oven to 375. (I used convection setting) Place silpat onto cookie sheet (if you don’t have a silpat – go get one, if you can’t then grease the baking sheets with shortening!)
  2. In a separate bowl, combine flour, salt and baking soda.
  3. Combine shortening, sugars, eggs and vanilla. Beat at medium speed until well blended
  4. Add flour mixture gradually to creamed mixture at slow speed. Beat until will blended. Stir in oats, coconut and chocolate chips.
  5. Drop by teaspoonfuls 2 inches apart onto prepared sheets.
  6. Bake at 375 for 10-12 minutes or until light brown. Do not overbake. (convection makes them very crispy)

Option: melt 1 cup chocolate chips and crisco. Pipe onto the flat side of the cooking, cool chocolate side up until hardened.