faux foodie

Rosemary cheddar Irish soda bread 
March 21, 2017, 5:40 pm
Filed under: Company, side dish

Next time, I’ll lower the heat on my oven for a longer bake time and perhaps make smaller loaves. 

 Prep Time 10 minutes

 Cook Time 25 minutes

 Total Time 35 minutes

 Servings 6 people

 Calories 290 kcal

 Author foodnessgracious


2 cups all purpose flour

1/2 teaspoon baking soda

3/4 teaspoon cream of tartar

1/2 teaspoon kosher salt

1/4 teaspoon cracked black pepper

2 tablespoons fresh chopped rosemary

2 cups grated sharp cheddar

1 cups buttermilk

1 whole large egg


Heat the oven to 425 degrees F. Lightly flour a non stick baking tray or spray with a non stick spray.

In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, pepper, rosemary and cheese.

Add the egg to the buttermilk and beat until mixed.

Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms.

Dump the dough out onto a flour dusted work surface and roughly knead the dough into an ball shape. It may be on the wet side so have some extra flour on hand for dusting.

Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut an X on top of the soda bread. 

Season the top with some more salt and pepper and bake in the oven for 25 minutes and the top is golden brown.

Let cool for 20 minutes before slicing and serving with butter.

Cucumber Avocado Salad
July 9, 2015, 3:52 pm
Filed under: appetizer, Company, favorites, Health, side dish, Summer, weeknight


1 cucumbers chopped

2 avocados 

Olive oil and red wine vinegar combo 

Herbs (I used cilantro)

Make your own vinaigrette, then add cucumber, avocado, and herbs. 


Trader Joe’s Lentil App
June 8, 2014, 4:51 am
Filed under: appetizer, Cocktail, Company, favorites, Health, side dish

Mix together the entirety of all three containers
and serve with crackers or a baguette. Delightful and healthier than a lot of appetizers. Also good as a summer side dish.


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!

Potato salad with capers and lemon dressing
October 20, 2013, 5:55 pm
Filed under: Company, side dish

imageIf you sub olive oil for mayo, reduce the oil to 1/4 cup.


Cheesy Orzo with Garden Veggies
September 25, 2013, 3:17 am
Filed under: Company, favorites, Health, main course, pasta, side dish, weeknight


  • 6 Tbs. butter, divided
  • 2 large shallot, minced
  • 3 cloves garlic, minced
  • 2 small zucchinis, diced
  • 1 cup halved cherry tomatoes
  • 3 cups uncooked orzo
  • 2 (14.5 oz) cans Muir Glen fire roasted diced tomatoes, drained
  • 1 cup shredded gruyere or other hard cheese (parmesan/romano/etc)
  • 5 Tbs. freshly chopped chives / basil / other fresh herbs
  • 1 pinch coarse salt and freshly ground pepper


  1. Heat 3 Tbs. butter in a medium skillet. Once the foaming starts to subside, add the minced shallots and sauté 3 minutes. Add the garlic and sauté another minute.
  2. Add the zucchini to the pan, along with a pinch of salt and pepper and continue to sauté until it starts to brown on both sides, 6 minutes.
  3. Add the cherry tomatoes to the pan and sauté another minute.
  4. In the meantime in another pan, cook the orzo until al dente. Reserve 1/2 cup pasta water and drain the rest. Add orzo to the sautéed veggies.
  5. Add the cheese, canned tomatoes and remaining butter. Toss to combine. Taste and salt accordingly. Add a little bit of the pasta water to create a thin sauce if you like.
  6. Serve  with chives or other herbs (we added some basil).


Green Gazpacho
June 13, 2013, 2:49 am
Filed under: appetizer, Company, favorites, Health, main course, side dish, Soup, weeknight | Tags: , ,

This is so refreshing on a hot summer day, but without any of the acid from a tomato-based gazpacho! Adapted from Budget Bytes blog. 

  • 2 medium cucumbers 
  • 1 medium green bell pepper 
  • 1 clove garlic (I used refrigerator minced since I had it on hand) 
  • 1 medium avocado 
  • ¼ bunch fresh parsley 
  • ¼ bunch fresh cilantro 
  • Chives from my garden (not necessary though)
  • 2 Tbsp olive oil 
  • 1 tsp salt 
  • 1 half lemon, squeezed for juice 
  • 1 cup water 
  1. Remove the ends from the cucumber and slice it in half lengthwise. Scrape the seeds out with a spoon and then chop the cucumber into chunks. Remove the seeds from the bell pepper and also cut it into chunks. Add the cucumber, bell pepper, and garlic to a food processor. Process until the vegetables are minced.
  2. Pull the leaves from about ¼ of the parsley and cilantro bunches. Add the leaves to the food processor along with the olive oil and the flesh from the avocado and chives. Purée until smooth.
  3. Add the water, lemon juice, and one teaspoon of salt. Purée until smooth again. Taste the soup and adjust the salt or lemon juice if desired.
  4. Serve immediately or chill until ready to eat.

Natalie’s Smashed Pinto Beans
October 20, 2012, 3:03 am
Filed under: favorites, Health, main course, side dish, Uncategorized

These are amazing with tacos, spooned into soups to thicken them, or just to eat with a spoon! Joe loved them, and I will be making them again. Super easy! 

  • 3 cans pinto beans, rinsed (or use dried!)
  • 1 cups water
  • 1-3 tablespoons olive oil
  • 1 teaspoon fine sea salt

Boil beans with water for 20 minutes until beans are soft. Remove from heat, add olive oil and sea salt. Smash with a potato masher. Serve! 

Thai-Style Spicy Cabbage Slaw with Mint and Cilantro
March 11, 2012, 5:17 pm
Filed under: side dish

From Kalyn’s Kitchen!

Dressing Ingredients:
1 1/2 T lime juice
1 T fish sauce (I like Three Crabs Fish Sauce)
2 tsp. Splenda, granulated Stevia, or sugar (use Splenda or Stevia for South Beach Diet)
1/4 – 1/2 tsp. dried red chile flakes

3-4 cups thinly sliced and chopped red and/or green cabbage (we used more red than green, which made a pretty salad)
1/4 cup thinly sliced green onions
1/2 cup chopped mint leaves
1/2 cup chopped cilantro
1/3 cup chopped salted peanuts (or more)

Stir together the lime juice, fish sauce, sweetener of your choice, and red chili flakes to make the dressing. (You might start with the smaller amount of chile flakes and taste on your finger to see if you want more heat.)

Thinly slice and chop enough red and green cabbage to make 3-4 cups of sliced cabbage. Put the cabbage in medium-sized bowl and toss with the dressing. Let the cabbage marinate while you prepare the other ingredients.

Slice the green onions. Wash and spin dry the mint leaves and cilantro, using a salad spinner or drying with paper towels, then chop enough to make 1/2 cup each chopped mint and cilantro. Coarsely chop peanuts with a chef’s knife.

Add the green onion, chopped mint, chopped cilantro, and most of the peanuts to the cabbage and toss to combine. Serve right away, sprinkling a few peanuts on each serving of salad.

Raw Vegan Caesar Salad and Dressing
December 13, 2011, 4:14 am
Filed under: Health, main course, side dish, weeknight

1 cup vegenaise

1.5 tsp Dijon

1 clove garlic

1 tb water

1.5 tsp lemon juice

1 tb olive oil

1.5 tb nutritional yeast

salt and pepper to taste.


To serve, pour over romaine leaves! Yum.