Category Archives: Recipies

The how-to part of this blog. Includes detailed recipes.

Sweet Peanut Noodles


  • 3 lbs rice noodles (dry)
  • 2 cups peanut butter (Jiff or similar)
  • 1 cup soy sauce
  • 1 cup warm water
  • 2 tsp cinnamon
  • 1 tsp cloves
  • 1/2 tsp black pepper
  1. Boil one large pot of water on the stove for the noodles.
  2. Meanwhile, heat water,  soy sauce, and peanut butter in a saucepan, stirring continuously.
  3. Add spices to peanut butter mixture.
  4. Add noodles to boiling water.
  5. When noodles are tender, drain and rinse in cool water
  6. Toss noodles in peanut sauce. Serve warm or cold.

Breaded Chicken Skewers

This recipe also works for tofu. Just substitute extra-firm tofu, cut into 1 inch cubes, for chicken.


  • 3 lbs boneless chicken breasts
  • 1 cup breadcrumbs
  • 1 tbs black pepper
  • 1 tsp tarragon
  • 1 tbs paprika
  • 1 tsp salt
  • 1 tsp powdered dill
  • 1/8 cup olive oil
  1. Chop chicken into 1 inch cubes,  being careful to remove any fat
  2. Preheat the oven to 400 degrees
  3. Place chicken pieces in a bowl, and pour in olive oil.
  4. Toss chicken in oil until completely coated
  5. Mix spices and breadcrumbs in a shallow bowl
  6. Add chicken pieces, and toss in mixture until coated with crumbs.
  7. Thread chicken onto skewers, about 4-5 pieces to a skewer
  8. Bake for 20 minutes, or until meat is white throughout

Mediterranean Pasta Salad


  • 10 cups macaroni, cooked
  • 3 green bell peppers
  • 3 large beefsteak tomatoes
  • 2 cups chickpeas, cooked
  • 1 tsp salt
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 2 tbs balsamic vinegar

1. Remove the cores and seeds from the tomatoes and peppers

2. Chop vegetables into bite-size pieces.

3. Mix all ingredients except olive oil and spices in a large bowl

4. Combine vinegar, olive oil and spices in a small bowl; whisk throughly

5. Pour oil mixture over pasta and vegetables and mix until coated.

6. Serve chilled or at room temperature