OH Kale Yeah

As our bipolar weather in Southern California continues, so escalates my confusion about what to make for dinner.  How am I supposed to feed a family of 5 in the midst of this insanity?  It’s 80 degrees one day and I’m firing up the grill for burgers (albeit out-of-season, though my husband would argue there’s always a season for burgers) and then it’s 59 degrees and raining the next.  Literally, this is what we are dealing with in So. Cal. (along with wildfires followed by mudslides, new tax codes that make our already exorbitant property taxes non-deductible, and rampant sexual misconduct in the Industry).  You know, just living the dream.  What better way to calm thyself than to make a home-cooked meal that is healthy, comforting, quick, and inexpensive?

I’ll be honest, when I first made this and I told my husband what was on the menu (a lemony kale white bean soup), I could literally feel his contempt.  It’s like giving a trick-or-treater raisins on Halloween.  “A grown man needs to eat!!!”  But this has truly become a household favorite and a go-to on chilly nights.

As most of my recipes begin, chop an onion and peel 2 cloves of garlic (3 cloves if small).


Saute onions in a little olive oil over medium heat.  When they start to yellow, add 1 lb. of lean ground turkey and cook until brown. Drain fat.


Chop a few celery sticks.


Chop a handful of baby carrots.


Add celery and carrots to the onion and turkey mixture along with the minced garlic.   Add salt, pepper, and a dash of red pepper flakes.


I buy pre-washed, cut kale.  I find it really annoying to wash and chop it myself, but perhaps I’m lazy?


Add about half the bag to the mixture.


Slowly it will wilt.


Add the other half of kale.  Repeat.  Once it is all wilted, add 2 cans of drained white beans, one can of chicken broth, and one can of beef broth (I know this sounds weird, but trust).  Simmer for 30 minutes until kale and beans are soft.  Just before serving, add fresh chopped parsley and the juice of one lemon.


Garnish with red pepper flakes and parmesan cheese.



Lemony Kale White Bean Soup

1 onion chopped

Carrots (about 3/4 cup chopped)

Celery (about 3/4 cup chopped)

2 cloves garlic, minced

1 bag of washed, chopped kale (or one bunch, washed and chopped, thick stems removed)

1 lemon, juiced

2 cans white beans, drained and rinsed

1 can chicken broth

1 can beef broth

Red pepper flakes to taste

Salt & Pepper

Parsley – chopped (about a 1/2 a cup)

1 lb. lean ground turkey

Saute a chopped onion in olive oil.  Add turkey and brown.  Turn off heat and drain the fat.  Turn heat back to medium and add chopped celery and carrots.  Cook for a few minutes.  Add minced garlic.  Add seasonings (salt, pepper, red pepper flakes). Add kale in batches, letting it wilt and shrink.  Then add drained, rinsed beans.  Simmer for 30 minutes.  Add parsley and lemon juice just before serving and garnish with freshly shaved parmesan and red pepper flakes.

2 Ingredient Pumpkin Muffins

I know it sounds too good to be true, but I promise you it’s not.  These are absolutely delicious and literally require a box of spice cake mix and a can of pure pumpkin.


Dump the 2 ingredients into a mixing bowl.


Mix with a handheld mixer.


Spoon into a nonstick mini pumpkin pan and bake for 12-15 minutes at 350 degrees.


You’ll know the muffins are done when the tops are starting to lightly brown and a toothpick comes out clean.


I placed them in clear bags that I tied with twine and then popped them in welcome baskets for out-of-town guests.


But you could also bring them as part of a hostess gift or give them to a nanny, hair stylist, neighbor, or colleague as a token of gratitude.


Or let’s be honest, just have them to nibble on Thanksgiving morning.

So easy and so delicious!  NBD.




Cheater Cheater Pesto Eater

Guys this recipe is RIDIC.  So easy, so good.  I feel like I’m cheating whenever I make it, which is at least once a week. Seriously how can a home-cooked meal be so simple and make my family so happy?  A working mom’s dream! Actually, let’s be honest, any parent’s dream.

You’ll need olive oil, tomatoes, chicken breasts, pasta, and Trader Joe’s quinoa pesto.



Start by preheating oven to 375.  Rinse chicken breasts and place in a dish.  Dice a few tomatoes.


Sprinkle tomatoes on top of chicken. Drizzle with olive oil, salt, pepper, and red pepper flakes.


Bake for about 30 minutes.


Dice chicken.


Toss with pasta and quinoa pesto.




You’re welcome.


New Year, New Soup

The truth is that I’ve been making this lentil and sausage soup for years.  It is so easy, flavorful, and nutritious…i.e. a perfect way to kick off 2017 by feeling healthy and productive whenever you make it (which is almost weekly in our house).

Like most classic recipes, it starts by chopping an onion.

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Saute over medium heat in a large pot with a little olive oil until onions start to soften.  Then add sausage, squeezing it out of its castings.  (Random side note:  my husband hates this part and won’t participate, but I find it oddly satisfying).

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We use these Jennie-O hot turkey sausages, but I’m sure there are organic ones at Wholefoods that my mom will tell me about as soon as she reads this post.

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Discard castings and begin to break up sausage with a wooden spoon and mix with the onions, browning slowly.  The natural fats will help keep the onions from sticking to the pan.

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Meanwhile, on a separate burner, fill a pot with water and bring to a boil.  Add one full bag of green lentils and cover, reducing heat to medium-high.

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Now back to the sausage.  After about 5 minutes you should have a mixture that looks something like this.  Continue cooking until all meat is brown. Then drain any access fat.  I like to turn off the heat and use a paper towel to soak up any fat, but whatever method works for you.

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Turn back on heat to medium and add 3 celery stalks and a three carrots sticks, cleaned, peeled and chopped.

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Stir and saute until soft.  Then add 2 cloves of minced garlic and season with salt, pepper, and some red pepper flakes (optional: if you like it spicy, which I always do).

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Pull out a bag of pre-washed fresh spinach.

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Add the entire bag to the sausage/onion mixture.

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Cook until it begins to wilt.

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Add 2 cans of diced tomatoes and one can of beef broth.  Stir in with wilted spinach.

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At this point your lentils should be relatively soft.  They will continue cooking in the soup, but boiling separately beforehand will substantially reduce your cook time.  When you can pierce one easily with a fork, drain in a strainer.

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Add to soup.  Warning:  It will look like way too many lentils.  Every time I make this soup, I have the same thought, but then I stir them in and invariably the consistency is always perfect.

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Cook for another 20-30 minutes to let the flavors blend.  Salt to taste.  When you’re ready to eat, serve in a large bowl sprinkled with parmesan.

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Lentil & Sausage Soup:

1 lb. (package) hot Italian turkey sausage

1 large onion, chopped

About 3 celery stalks, chopped

About 2 carrots peeled and chopped

2 cloves of garlic, minced

2 (14 oz.) cans of diced tomatoes

1 bag pre-washed baby spinach

1 can beef broth

1 bag of green lentils

Salt & pepper

Red pepper flakes (optional)

Saute chopped onion in a large pot with a bit of olive oil.  When tender, add turkey sausage, removing from castings.  Break up sausage with a wooden spoon and continue cooking.  Meanwhile, fill a separate pot with water, boil, and pour in bag of lentils.  Reduce heat, cover, and let lentils cook for about 20 minutes, or until soft.  Drain fat from turkey sausage and onion mixture.  Add chopped celery, carrot, minced garlic, and season with salt, pepper, and red pepper flakes.  Add entire bag of spinach and cook until wilted.  Stir in with beef broth and canned tomatoes. When lentils are soft, drain in a strainer and add to soup. Stir and continue cooking, covered, for another 30 minutes or so on low heat.  Serve with parmesan cheese and ideally a glass of red wine.





Pumpkin Remix

Do you remember the pumpkin bread recipe I posted last Thanksgiving?
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Well this year I decided to mix it up and instead of using loaf pans, I poured the same easy, delicious batter into muffin tins, baking at 350 for half the time (about 30 minutes).


I was worried the moisture of this bread might be lost in the smaller size, but I’m delighted to report they are every bit as scrumptious.


I popped them right out of the tray and let them cool for about an hour before adding my finishing touches, which of course involved me hiking to the one and only deciduous tree in Southern California.  The struggle is real.


Fortunately my husband gets me completely and didn’t bat an eye when I returned home with a shirt full of dead leaves after working out in the land of palm trees.


I placed the muffins in an individual sized clear cellophane treat sacks and tied with twine and a few of the leaves I’d collected.


What a great little treat to leave on someone’s desk at work, bring to your hairdresser, or send the kids to school with.



Pumpkin Muffins

Mix together well with a fork in a large bowl:

3 1/2 cups flour

3 tsp baking powder

1 1/2 tsp salt

1 tsp cinnamon

1 tsp all spice

3 cups sugar

In a separate bowl, mix together:

1 can pure pumpkin (NOT pie mix)

4 eggs

2/3 cup water

1 cup vegetable oil

Mix wet ingredients into dry, ideally using a hand mixer to work out all the lumps.  Pour into a cup cake pan with paper baking cups (I used classic white ones- my favorite).   Bake at 350 for about a half hour or until a toothpick comes out clean. This should make about 24-36 muffins.


A Fall Staple: Roasted Root Vegetables

Even just purchasing the ingredients for this dish evokes inner fall feelings.  Think dark evenings, warm fires, red wine, and candlelight.   My husband and I made these roasted root vegetables the other evening and they were so easy and satisfying, I had to share.


I wish I could say we had strolled hand-in-hand to our local farmer’s market to buy our veggies, but let’s be honest, I found myself at Ralph’s an hour before dinner.  We opted for parsnips, turnips, Brussels sprouts, and carrots, but use whatever root vegetables are fresh, seasonal, and most importantly, sound good to you (Barefoot Contessa also uses butternut squash and sweet potato, for example).


Wash and peel the parsnips, carrots, and turnips.


Cut into roughly the same size pieces, about an inch long.


Wash and halve the Brussels sprouts, cutting off and discarding the stem, but keeping all the loose leaves, which get crispy and delicious when baking.


Place all cleaned, chopped veggies in a baking dish and drizzle generously with olive oil, kosher salt, and pepper.  Toss with your hands, making sure all pieces are coated well.  Bake in the oven at 425 for about 30 minutes, turning frequently with a spatula throughout the entire bake time.


We served ours with filets and parmesan polenta, but it’s a perfect side for any fall dish.  If you want to make it a little more flavorful, sprinkle with fresh chopped parsley or rosemary before roasting veggies.


Roasted Root Vegetables

Wash, peel, and cut your veggies of choice (Brussels sprouts, turnips, carrots, parsnips, sweet potato, and butternut squash are all wonderful). Place all cleaned, chopped veggies in a baking dish and drizzle generously with olive oil, kosher salt, and pepper.  Toss with your hands, making sure all pieces are coated well.  Bake in the oven at 425 for about 30 minutes, turning frequently with a spatula throughout the entire bake time.






Suns Out Buns Out

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As we fast approach the end of summer, what better way to revel in its final days than with some southern-style pulled pork sliders?  And the best part is that this dinner literally takes 5 minutes of prep (plus 8 hours of slow cooking while your house fills with the most delicious aromas).

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You’ll need a pork tenderloin or two, a couple of onions, and beef broth.

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Quarter the onion and pull in to pieces.

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Spread half the onions loosely at the bottom of the slow cooker to create a bed for the pork.

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Remove tenderloins from packaging and rinse under water. This is inherently a very lean meat so there shouldn’t be much fat and what little there is should be left for flavor (i.e. don’t trim it).  Season pork with salt, pepper, onion salt, and garlic powder.

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Place remaining onions on top of the pork and pour in the beef broth.  Cover and cook on low for 8 hours.

When the pork is finished cooking it will literally fall apart with a fork.  Drain the broth and onions from the slow cooker, shred the pork with a fork, and add your favorite barbecue sauce.  Cover again on high for another 10 minutes, or until the sauce is warm.  There are many barbecue sauces to choose from at the market and of course, you can even make your own, but this blog is “No Big Deal,” so to that effect we’ll keep it simple.


This Kraft original is quite good and kid friendly.  If you want a kick, add some cayenne pepper.


King’s Hawaiian sweet rolls are the only way to go. Cut them in half and warm them.

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Assemble sandwiches and serve with your favorite summer sides.  NBD.

Pulled Pork Sliders:

1-2 packages pork tenderloin (for a family of 4, one package is plenty)

2 cans beef broth

1-2 onions

Salt and pepper

Onion salt

Garlic Powder

Sweet rolls

BBQ sauce

Pickles (optional)

Quarter onions and pull apart in pieces.  Cover bottom of the slow cooker with half of the onions.  Rinse pork and place on top of the onions.  Sprinkle with salt, pepper, onion salt, and garlic powder.  Cover with remaining onions and pour in beef broth.  Cook on low for 8 hours.  When finished, drain onions and beef broth.  Shred pork with a fork.  Pour in a bottle of your favorite barbecue sauce and cook on high until the sauce is warm (about 10 minutes).  Assemble into sliders.  Serve with a pickle and your favorite sides.


10-Minute Fig & Goat Cheese Crostini

Fig.  Figment.  Figure.  My sister and I had a lot of fun trying to come up with a title for this blog post.  Some of our finer creations included “A ‘Fig’ment of Your Imagination” or “Even an Idiot Can ‘Fig’ure This Out” and of course my personal favorite, “Gettin’ Figgy With It.”  But in the end, the truth prevailed, and nothing sounded quite as catchy as the name of recipe itself.

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There are two seasons for domestic fresh figs; the first or “breba” season is the first few weeks in June. The second or “new wood” season typically runs from August through October (thank you, Google).

Whenever I start to see figs appearing in the grocery store, I think of warm summer nights and impromptu gatherings. Friends or neighbors popping over for a drink while we effortlessly throw a piece of meat on the grill.  And while we don’t want to make it a big deal, we also know we want the evening to be perfect.  Trust me, this appetizer will set the tone for the entire night, and perhaps even the entire summer.

Stop at the store and pick up figs, goat cheese, a baguette, and a balsamic glaze (Trader Joe’s makes a great one that is excellent for $2.99).


Preheat your oven to a broil.  We have 3 settings for our broiler and I usually do 2, or medium.  Wash and quarter the figs.


Thinly slice the baguette.


Cover each slice with a generous smear of goat cheese.


Place on a baking sheet lined with foil.


Cover with fig pieces.


Drizzle with balsamic glaze and broil for about 3-4 minutes.  WATCH THEM VERY CLOSELY!!!  You do not want to get distracted and leave the kitchen or they will burn.

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Voila!  NBD.


The Energizer Bunny

This is the first Easter I can recall in my entire life where I have literally had nothing (huge emphasis here) to do.  The boys are traveling for spring break, our family is far away, and our friends are with their own young children.  I am typically Martha Stewart on crack…cleaning, cooking, assembling Easter baskets, ironing napkins, plucking flowers from the garden, and psychotically photographing every second (at the risk of absolutely missing the moment itself).  But this year…well, this year is different. And as one of my dear friends said, it’s 3/4 amazing and 1/4 terrifying.

Now, I don’t know if we’ve met, but let me state for the record, I am not good at doing nothing.  I twitch at the thought of stillness.  My husband has taken to calling me the Energizer Bunny, which I’m pretty sure is not a compliment.

And yet still the idea of doing nothing sounded good to me…problem being, I could not execute.  So instead I became executive director of a seemingly small home improvement project, thinking it would serve as my NBD blog post, but let’s be honest, it’s turned out to be a BFD-  big fucking deal.  More to come on that.  **STAY TUNED

So while my husband painted (that’s your hint), I whipped us up a quick little brunch.  And it was so beautiful and colorful and healthy and cheerful, I had to share.

Let’s start with our cocktail.  A Greyhound seriously might be the most refreshing drink ever, but you cannot use anything but fresh grapefruit juice.

Start by washing and halving your grapefruits.

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Then juice them (If you don’t have this Aroma juicer, you need to really step up your game).

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You’ll end up with something like this.

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Fill glasses with ice and cover with vodka and a splash or two of St. Germain.

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Fill with grapefruit juice and treat each sip as a blessing.

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Next up:  berries, cottage cheese, and nuts. In my opinion this is the only cottage cheese worth purchasing.

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Wash fresh berries.
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Place in a bowl with cottage cheese and sprinkle with whatever nuts you have on hand (almonds, pistachios, or pecans).

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Now we’re ready for avocado toast.

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Slice the bread and toast.

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Cook the eggs.


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Get out your flake salt, pepper flakes, and avocado.

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Spread avocado on the toast and sprinkle with salt and pepper.

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Cover with egg and voila….

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Happy Easter!



You Can’t Hurry Love…or Can You?


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What are you supposed to do when it’s the Thursday before the Friday of Valentine’s Day weekend and you realize you should really bring in something festive for your team at work (being that they are the loves of your life when you’re away from your family, not to mention that you spend 40+ hours a week with them and all).  Only hiccup is that you still have to get the kids off the bus, then there’s karate and beach volleyball practice, and lunches to be packed, and homework to oversee, and dinner to be made, and hair that hasn’t been washed since Monday, and nails that are chipping, and ideally you’d sneak a run in at the track (but it doesn’t look like that’s going to happen).

And I’m sorry, but I can’t half ass things, so going to the grocery store and buying pre-made cupcakes or sugar cookies is not an option.  That to me is about as depressing to me as an unmade bed.

My solution was actually surprisingly simple and involved just a quick stop at Ralph’s on the way to dropping the boys off at their activities.

I grabbed regular and red velvet Oreos, festive sprinkles, white and milk chocolate morsels and I was on my way.

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I fashioned a double broiler out of a bowl and a pot of boiling water and poured in the white chocolate morsels.  Side note: you cannot melt chocolate on a direct flame or it will burn…been there and done that.

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I learned 2 bags of morsels later that white chocolate does not melt easily because it’s not really chocolate.  However, Google advised that pouring in a tablespoon or two of canola oil or vegetable oil when it’s starting to melt will keep the consistency creamy and smooth.  What did we do before Google?

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The milk chocolate melted much easier and didn’t require as much work as the white chocolate.

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Then I dipped the Oreos half way in the melted chocolates and laid them on a baking pan lined with parchment paper, sprinkling them immediately.

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The color combos feel so festive, don’t they?

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Then I popped the trays in the refrigerator for about 15 minutes until the chocolate hardened and they were ready to be dispersed into treat sacks.

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I tied some red and white twine around them and called it a wrap.

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Only problem is we are still finding sprinkles stuck to our bare feet even after several runs of the vacuum, kind of like glitter from gift wrap that won’t go away.  But whatevs, I’m so laid back I hardly notice it.  🙂