Farinata With Sage and Onions

Farinata With Sage and Onions

I love the savory flavor of this flat bread.  It keeps me from being hungry for a long time. It is very easy also.


1 cup chickpea flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons olive oil, divided

1 Tablespoon minced fresh sage (1 teaspoon dried rubbed sage)  also can use thyme or basil

1/2 cup chopped onion (I used green onions from the garden)


  1. Combine chickpea flour with salt and pepper: add 1 cup water and whisk until smooth.  Let stand, cover with a dry towel, or at least 1 hour.  I let it sit for 2 hours and it was fine  (after which the batter will be the consistency of heavy cream.)
  2. Preheat oven to 450 degrees.  Put a seasoned 10″ cast iron skillet in the oven and heat for 10 minutes.
  3. Whisk 1 tablespoon olive oil and sage into the batter.  Remove the pan from the oven and add remaining 1 Tablespoon of olive oil, tilting to coat evenly.  Add the onions to the hot pan and place back int oven for 1 minute.
  4. Whisk the batter again and pour gently and evenly over the onions in the pan.  Return the pan to the oven and bake for 15 to 20 minutes, or until edges are medium to dark brown and the surface is golden brown.  Remove from the pan and cool on a rack for 5 minutes before serving in wedges.

Adapted from Baking with herbs and spices with Father Dominic Garramone








  • 8 oz button mushrooms
  • 1 clove garlic, minced
  • 10 oz box frozen spinach, thawed
  • 4 large eggs
  • 1 cup milk
  • 2 oz feta cheese
  • 1/4 cup Parmesan, grated
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste


  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  3. Coat a 9-inch pie dish (I used cast iron skillet) with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

Adapted from:https://www.budgetbytes.com/spinach-mushroom-feta-crustless-quiche/

Quinoa Tabbouleh

Quinoa Tabbouleh

Serves 8 to 10

  • 1 cup uncooked quinoa
  • 1/2 medium red onion, chopped (3/4 cup) (I used green onions)
  • 2 medium tomatoes, chopped (2 cups)
  • 1 1/2 to 2 cups minced parsley (1 large bunch)
  • 1/2 cup minced mint (1 small bunch)
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice, plus extra to taste
  • Salt and pepper
  • 8 ounces feta, optional

Rinse the quinoa under cool water, then combine with 2 cups of water and 1/2 teaspoon salt in a medium saucepan. Bring to a rapid simmer, then turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes.

While the quinoa is cooking, soak the onion in a bowl of cold water. This softens its bite and makes it more pleasant to eat when raw.

Empty the cooked quinoa into a large bowl and allow it to cool almost to room temperature. The quinoa should feel just barely warm to the touch. You can speed this process by spreading the quinoa into a thin layer and stirring it occasionally.

Drain the red onions. Stir the onions, tomatoes, parsley, mint, and garlic into the warm quinoa. Whisk together the olive oil and lemon juice with 1/2 teaspoon of salt. Pour this over the salad and stir to combine. If using, crumble the feta over the salad and stir it in. Taste a spoonful of the salad and add more salt or pepper to taste.

Serve room temperature or cold. This salad is even better the next day, once the flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita bread as a light appetizer. (Makes 8 cups.)

I got to use so many fresh ingredients in this recipe.  My garden had an abundance of parsley, mint, garlic and green onions.
Adapted from: www.thekitchn.com

Healthy Banana Oatmeal Bars

Old-Fashioned Chicken And Dumplings Recipe

Old-Fashioned Chicken And Dumplings Recipe


1 (2 1⁄2- to 3-lb.) whole chicken

2 celery stalks, roughly chopped (about 1 cup)

2 medium carrots, roughly chopped (about 1 cup)

2 quarts water

2 1/2 teaspoons kosher salt, divided

1/2 teaspoon black pepper

2 cups all-purpose flour, plus more for work surface

1/2 teaspoon baking powder

3 Tablepoons vegetable shortening

water (enough to make into dough)

Chopped fresh chives


How to Make It

Step 1
Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.

Step 2
Meanwhile, combine flour, baking powder, and remaining 1⁄2 teaspoon salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add water, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.

Step 3
Pat dough to 1⁄2-inch thickness. Pinch off dough in 1 1⁄2-inch pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives

Adapted from: https://www.southernliving.com/recipes/old-fashioned-chicken-dumplings-recipe


Spelt and Rye Soda Bread

Spelt and Rye Soda Bread

This recipe I got from Amy.  It is my daily bread!

  • 1 and 1/2 c. spelt flour
  • 3/4 c. rye flour
  • 1/4 c. apple cider vinegar
  • 3/4 c. buttermilk
  • 4 Tbs. butter (sometimes 3 Tbs. butter and 1 Tbs. lard)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 T. caraway seed (optional)
  • In a large, glass bowl, whisk together the spelt and rye flour. Combine the apple cider vinegar and buttermilk, then add to the flour mix. Stir until moistened. Cover and let sit overnight or for 12-24 hrs. Cut the butter into the flour. Add together the salt and baking soda and knead into the flour several times. Add more flour if dough is sticking to the table, but keep the mix moist. Bake at 350 Fahrenheit for 30-40 min.




Crockpot Pork Chops

4 pork chops (thick with bone-in is best)
salt & pepper to taste
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 small onion , sliced
2 cups mushrooms , sliced
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 cup beef broth (I prefer low sodium)

Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side).
Remove pork, add broth and soup to pan and whisk to release any brown bits in the pan.
Place onion & mushrooms in the bottom of the slow cooker. Top with pork and pour the soup mixture overtop.
Cook on low 7-8 hours or until pork is tender. Serve over rice, potatoes or noodles.

Best choices for this recipe include blade chop, shoulder chop or sirloin chop. Leaner cuts do work but the results are not as tender.

Adapted from: https://www.spendwithpennies.com/crock-pot-pork-chops/