Huevos Rancheros

Hevos Rancheros with frijoles

Huevos Rancheros con frijoles pintos is my favorite hearty Mexican breakfast. I like to make a batch of beans the night before and let them slowly cook in the crock pot overnight. Then I pour them over the huevos rancheros and sprinkle them with salty cotija cheese or queso fresco (fresh cheese).

tortillas on comalIngredients: (serves one)

2 corn tortillas

nonstick canola oil spray

2 tsp butter

2 eggs

2 Tb warm salsa

2 teaspoons cotija cheese or queso fresco

about 1/4 cup frijoles pintos


Warm eggs in warm water for about 5 minutes.

Heat the comal. Spray comal and both sides of the tortillas with nonstick spray and heat over medium.

fried eggsMelt butter in a nonstick skillet. Fry the eggs. When the whites begin to harden, divide the eggs so the whites are not touching.

Pour salsa on eggsWhen tortillas begin to crisp, transfer them to a plate. Carefully place the eggs on top of them, Pour heated salsa over the eggs.


Sprinkle with half the cheese (about one teaspoon).

Hevos Rancheros with frijolesLadle beans over eggs and on the side if you wish. Sprinkle the rest of the cheese on the beans. Disfrutalo!





Pear Pecan Bread made from Ugly Pears

I bought a bag of sad, truly ugly looking pears for only 20 cents, but I didn’t despair, but created a new paradigm since the only thing was was to prepare some pear bread by peeling it and removing the bad spots with a paring knife. And I still had more pears, which called for a second loaf. Therefore I had a pair of pear breads. Which were  beautiful and tasted incomparable – a true paradox. I used a recipe from Joy of Cooking, but swapped finely ground whole wheat flour for half the flour, and pared down the sugar, which apparently repaired the recipe with healthier ingredients, quite a parable. (There are 11 pear puns in the above paragraph, oops one more there! Did you catch them all?)

ugly pearsWet Ingredients:

3 – 4 ripe pears, grated to make 1 1/2 cups with the juice

1 large egg

1/2 cup olive oil

1 teaspoon vanilla

1 teaspoon finely grated lemon zest from one medium lemon

1 Tb fresh lemon juice, squeezed from the same lemon

Dry Ingredients:

3/4 cup finely ground whole wheat flour (also known as white whole wheat flour)

3/4 cup white all purpose flour

1 Tb ground flax seeds

1/2 cup sugar

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1 cup chopped pecans


1 Tb Demura sugar (coarsely ground sugar)

1 tsp cinnamon

pear bread loaf


Preheat oven to 350*

Break pecans into small pieces. I used the blade of the food processor and pulsed a few times. Fill up 1 cup of broken pecans and set aside.

Peel pears and cut away the core and any bad parts. Grate to make 1 1/2 cups. I used the grater attachment for my food processor to grate the pears. measure grated pears and set aside.

Mix egg, olive oil, vanilla, lemon zest and juice with the food processor blade, Add grated pear and mix again. Sift together dry ingredients in a medium bowl. Fold in dry ingredients until somewhat mixed in. Add pecans and fold until just mixed.

Spray a loaf pan with nonstick spray. Pour in batter. Mix the Demura sugar with 1/2 teaspoon cinnamon in a small bowl, then sprinkle evenly over the top.

Bake for 1 hour and 10 minutes, until a toothpick comes out clean. Let cool on a rack for 10 minutes, then remove from the pan and let cool on the rack until you can’t wait any longer.



Linguine with Prawns

linguine with prawns December 31 2017I made this on New Year’s eve and served it with a glass of white wine. Happy New Year!

Serves 3 -4


12 shrimp (26/30 per pound size)

1 1/4 cups water

1 Tb olive oil

1 onion, chopped fine

1 large bell pepper, chopped

3 cloves garlic, thinly sliced

1 tsp dried oregano

1 tsp dried basil

1 tsp sugar

28 oz can crushed tomatoes

8 oz can tomato sauce

1/4 tsp red pepper flakes

several grinds black pepper

3/4 tsp salt, to taste

8 oz bottle clam juice

1/4 cup chardonnay or other dry white wine

14 oz can artichoke hearts in water

4 cups baby spinach

To cook linguine:

8 – 10 oz linguine pasta (depending on how hungry your guests are)

1 gallon boiling water


3 Tb pine nuts (approximately)

1/2 cup minced cup parsley

3 Tb finely grated Parmesan


Defrost shrimp if using frozen shrimp.

Bring 1 1/4 cups water to boil in a small pot. Peel shrimp and add shells to the boiling water. Let cook for 15 minutes.

While shells are cooking, boil 1 gallon water in a large pot.

Dice onion, bell peppers and thinly slice garlic. Heat oil in a heavy pot and stir fry the onions and bell peppers until soft. Stir in sugar, garlic, oregano and basil.

Add tomatoes and tomato sauce. Strain shrimp-shell broth into the larger tomato can and swish it around to get all the tomato juices out, then pour into the smaller can and do the same, and then add to the pot. Stir in clam juice, red pepper flakes and black pepper. Bring to a boil, then simmer while you finish preparing the other ingredients, about 10-15 minutes.

Slice the artichoke hearts into quarters and add to the sauce. Stir in the shrimp.

Stir in the linguine and a bit of salt to the boiling water, lower heat to medium and cook according to package directions.

Wash and mince the parsley and wash the baby spinach.  Stir in the white wine and baby spinach to the sauce. Drain the linguine and place on each plate. Spoon sauce over the linguine. Garnish with parsley, Parmesan and pine nuts. Mange!





Maple Bourbon Pecan Pie


A friend from Georgia gifted me a bag of pecans from her backyard just before Christmas. My husband, a Texas native, is crazy for pecans. What better Christmas gift for him than a pecan pie? I made him one using maple syrup instead of corn syrup, with a touch of brown sugar and butter and a couple of tablespoons Jim Bean bourbon. It was just sweet enough, without being cloying like some pecan pies can be.

pecans and maple syrupIngredients:

2 Tb. salted butter, melted

1/4 cup dark brown sugar (I used Trader Joe’s)

3/4 cup maple syrup

1 tsp vanilla extract

2 Tb bourbon (I used Jim Bean)

1/4 tsp sea salt

3 eggs at room temperature (you can soak them in warm water to warm them up)

1 1/2 cups pecan halves


Make a 9″ pie crust (bottom only).

Preheat oven to 350′ Place oven rack at lowest position.

Arrange pecans evenly on the crust.

Mix together brown sugar and melted butter. Add the rest of the ingredients and mix well. Gently pour filling over pecans. Rearrange pecans so they are even on the crust. Cover pie edges with foil and a pie saver to prevent it from over-browning. Bake at 350′ for 45 minutes or so, until a knife inserted in the center comes out clean. Cool on a wire rack for about an hour, until you can’t wait any longer.

slice of pecan pie with whipped cream

Serve topped with whipped cream sweetened with 1 tablespoon maple syrup and a teaspoon vanilla.




Black Beans with Yams

serving black beans and yamsSlow cooked black beans brightened by chunks of yams in a rich, slightly chocolaty sauce will warm your winter chill. Thanks to CHEFS student Maria for inspiring this recipe from her vegetarian chili.


1 Tb olive oil

1 onion, roughly chopped

1 green bell pepper, roughly chopped, seeds and ribs discarded

4 cloves garlic, thinly sliced

1 pound (2 cups) dried black beans

8 cups cold water

1 Tb cumin

1/4 tsp ancho chili powder. Add more if you like spicy beans.

1 tsp cocoa powder

1 tsp oregano

3 large Diane yams, peeled, thickly sliced and roughly chopped into bite sized pieces

about 1 Tb salt. Add a bit at a time until it’s to taste


Fry onions and bell pepper in olive oil until the skin begins to char. Add garlic and fry for a minute more. Remove from heat.

Rinse beans and discard imperfect ones. Add to cold water in a large pot. Stir in seasonings and bring to a boil and let boil for 5 minutes. Add fried vegetables and chopped yams to water and bring to boil again. Pour contents of pot into a slow cooker. Add more water if needed to cover the beans. Set cooker on low and cook all day or all night, depending on whether you start in the morning or evening. It could take at least 8 hours until the beans are soft. Salt to taste, stirring in salt a bit at a time. Freezes well.


Pumpkin Muffins with Pepita Streusel Topping

Pumpkin Muffins

It’s almost Halloween, therefore it’s time to make Pumpkin muffins! I just served these to my adult ed computer class for our graduation party and they gave me their enthusiastic approval. The muffins are filled with nuts and chocolate chips for an extra treat. The first time I made these I put the pepitas (green pumpkin seeds) in the dough, but they came out a bit dry. I got the idea for the streusel from Aida Mollenkamp‘s recipe at although I added pumpkin pie spice to mine. Thanks Aida! The streusel made a good muffin great! These muffins are low in fat, using just 1 TB olive oil in the dough, and also fairly low in sugar. There is a nice taste of honey in it. I used the same method as my banana nut muffins recipe.


¼ cup 1% milk

1 tsp apple cider vinegar

1 cup unbleached white flour

½ teaspoon baking soda

2 tsp baking powder

¼ teaspoon salt

1 cup finely ground whole wheat flour

¼ cup ground flax seed

2 tsp pumpkin pie spice (I use Trader Joe’s brand)

2 eggs

1/3 cup sugar

1 Tb olive oil

¼ cup honey

14 ounce can pumpkin puree

1 tsp vanilla extract

¼ cup unsweetened applesauce (I use the little packets that come in a package of 4)

1/3 semi-sweet chocolate chips (optional)

½ cup walnut and/or pecan pieces

For the streusel: 

3 TB  brown sugar

2 TB white flour

1 tsp pumpkin pie spice

a couple shakes sea salt

1/3 cup pepitas

2 TB  softened butter


Preheat oven to 350º F

Add vinegar to milk in a small cup. Let it sit while you are mixing the other ingredients. The milk should curdle.

Make the streusel:

Sift together the dry ingredients and whisk well in a small bowl. Mix in pepitas. Add softened butter and mix with your fingers until it comes together when squeezed. Cover it and freeze until ready to use.

Make the dough:

Sift both flours, baking soda, salt, baking powder, and pumpkin pie spice into a medium bowl. Add flax seed and whisk ingredients well.

Whip eggs in mixer until well combined. Add sugar and whip on high speed for 2-3 minutes until creamy. This is called making a ribbon. Pour 1 TB oil into a ¼ cup measure and coat it well, then add the oil to the egg mixture. Now pour the honey into the same measuring cup and it will slide right out into the mixer! Add the vanilla, applesauce and  pumpkin puree and mix well.

With the mixer on low, add 1/3 the milk and 1/3 the flour mixture, and then repeat twice. Mix only until ingredients are almost combined. Fold in nuts and chocolate chips until they are just combined.

Line muffin tins with paper muffin cups. Because of the low fat content of the ingredients, you should spray them with non-stick spray so they won’t stick to the muffins. Otherwise, spray the muffin tins directly. If you choose to make a pumpkin bread loaf, line it with parchment paper and spray it with non-stick spray.

Putting the streusel on:

Remove the streusel mix from the freezer. crumble it up with your fingers. Sprinkle a little bit on each muffin top so it comes out evenly. Press it down just a tap onto the muffin.

Place on the middle shelf of preheated oven. Bake loaf 45 minutes, muffins for 35 minutes, just until a toothpick inserted in the center comes out dry. Let cool on a rack a few minutes.






Peachy Challah Bread Pudding


bread pudding serving1I made this with Challah left over from our Rosh Hashanah dinner. I stirred together the custard and bread the night before and let soak overnight in the fridge. The second time I made itn for the Yom Kippur break the fast dessert, I only had 15 minutes to soak the bread, and it was fine.  Either way, it made a yummy breakfast and dessert. If your challah is fresh, toast it lightly so it can absorb the custard. I put in seasonal fruit – in this case fresh peaches. You can also add blueberries or other soft fruit. The chocolate chips add a gooey richness.

challah braided in circleIngredients:

Canola nonstick spray

4 eggs, whisked well

2 cups warm milk (I used 1%) I drink lactose free milk, so that’s what I used.

1 tsp vanilla

3 Tb sugar

a few shakes salt

1 tsp cinnamon

A few shakes each nutmeg and pumpkin pie spice

1 Tb bourbon whiskey

About 1 1/2 cups leftover challah, torn into 1 inch pieces

2 Tb semi-sweet chocolate chips

3/4 cup pecans

2 large peaches, sliced

1/2 cup fresh blueberries

1 tsp butter for topping

1 tsp coarse sugar such as Demera


Whip eggs well in a mixmaster or large bowl. Warm the milk in microwave, then stir in sugar, salt, vanilla, bourbon, and spices. Whisk into eggs. Stir in challah pieces. Cover bowl and refrigerate for a few hours, or overnight. If you don’t have time, it will still work to soak the bread about 15 minutes.

In the morning, preheat the oven to 350′ Set a large roasting pan in the oven with about 2 inches of warm water on the middle rack.

peaches n pecansSpray a flat casserole dish with nonstick canola oil spray. Cut up peaches and stir with blueberries, chocolate chips, and pecans. Spread in the bottom of the casserole dish.

bread pudding before bakingPour soaked bread and custard into the dish. Cut 1 tsp of butter into tiny pieces and scatter across the top. Sprinkle 1 tsp of Demera sugar over the top.

Carefully place the casserole dish into the the water bath in the roasting pan. Bake for 45 minutes. Serve warm (but it’s also good cold).

bread pudding serving