faux foodie

Jenny’s Southwestern Vegetable Soup
January 27, 2014, 4:54 pm
Filed under: Health, main course, Soup, weeknight

1 tablespoon of oil (any kind)
1 medium onion coarsely chopped
1 garlic clove, minced or chopped
half a pound of new red potatoes, cut into 1/2 inch cubes (about one and 1/2 cups).  I used small heritage fingerling potatoes
half a cup of frozen corn
1 chopped red pepper
1 14.5 oz can of white hominy, drained and rinsed
1 14.8  oz can ready to serve vegetable broth
1 4.5 oz can chopped green chiles
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves
1 medium zucchini quartered and cut into 1/4 inch slices (about 1 cup) – I also put in a summer squash
4 teaspoons fresh cilantro

Heat oil until hot. Add onion and garlic – cook until onion is crisp-tender and garlic just begins to brown, stirring frequently
Add all remaining ingredients except zucchini and cilantro. Bring to boil. Reduce heat, cover and simmer about 10 minutes
Add zucchini, simmer uncovered 8-10 minutes until zucchini is tender. Sprinkle with cilantro and serve.

Czechoslovakian Cookies
January 26, 2014, 4:22 pm
Filed under: Company, dessert, favorites

My family makes these cookies at Christmas every year. The recipe comes from my mom’s grandmother, Pearl (Grandma Glen!)


  • 1 cup butter (2 sticks)  (salted or unsalted—not margarine)
  • 2 cups all-purpose flour
  • 2 egg yolks
  • 1 cup white granulated sugar
  • 1 cup chopped pecans (or walnuts)
  • 1 cup strawberry jam
  • 1 teaspoon vanilla
1. Cream butter (better to warm up in microwave for about 10 seconds). Do not melt butter, just soften to cream.
2. Add all other ingredients slowly, except jam. Mix well.
3. Use 1/2 of batter to spread onto 8″ x 8″ or 9″ x 13″ cake pan. Pat down.
4. Spread approximately 1 cup of strawberry jam over this first layer evenly. Crumble remaining batter over jam layer. Pat down slightly.
5. Bake at 350° F. for approximately 25-30 minutes. Cool slightly before cutting into bars.


Creme Fraiche Fast Pasta
January 14, 2014, 10:02 pm
Filed under: Company, favorites, main course, pasta, Sunday, weeknight

We made this for the Golden Globes and both loved it. DELISH!


  • 1 lb pasta
  • 1 cup creme fraiche or sour cream
  • 3 lemons, juiced and zested
  • 10 oz spinach
  • 2 containers mushrooms
  • parmesan cheese to taste


Stir fry mushrooms in a bit of oil and wine or vinegar until cooked fully. Set aside. Cook pasta until al dente. Meanwhile, stir in lemon juice and zest into creme fraiche (sour cream would work) and set aside. When pasta is done, reserve 1/2 cup cooking liquid and drain. Return pasta to pot. Add lemon mixture, spinach, parmesan, and mushrooms. Combine, whisking in reserved liquid if necessary. Season with salt and pepper to taste, top with parmesan.

Cleansing Avocado Soup
January 8, 2014, 12:08 am
Filed under: appetizer, favorites, Health, Lunch, side dish, Soup, weeknight

A simple, cleansing soup to warm you in the winter and treat your body right.


makes 1

  • 1 cup chicken or vegetable stock
  • 1 avocado
  • 1 tablespoon miso
  • 1/2 cup almond milk

Blend until smooth!

Mary Higgins’ Secret Shortbread
January 1, 2014, 6:54 pm
Filed under: dessert

This recipe comes from Scotland! 

1 lb butter, 1cup sugar, 2 eggs, 5 cups flour.


Cream butter and sugar

Add eggs one at a time

Add flour and work well

Form into flat cakes in round cake pans and bake in moderate oven about 1 hour. I think by moderate oven, Dad means around 350 degrees? 🙂