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Indonesian Salad Meals

22 Feb

Here are two menus for Indonesian style meals.

The first is a Gado Gado, featuring a spicy peanut sauce to serve with hard boiled eggs, roasted veggies, salad greens and coleslaw.



The second menu is more elaborate.  It starts with a spicy peanut sauce but adds deviled eggs and shrimp burgers for the protein.  The veggies  include salads of carrot/beet slaw and corn with pineapple, plus an assortment of roasted vegetables.



Either way, these are yummy and healthy meals.


Corn and Pineapple Salad

8 Feb

cornpineapple saladCorn and Pineapple Salad

This recipe is as close as I can get to a salad I enjoyed years ago in Kuala Lumpur, Indonesia.  The secret ingredient is the crystalized ginger, so don’t omit it.

Healthy Fudge Brownies

7 Feb

Healthy Fudge Brownies




This recipe is low on fat and sugar, but has a deep chocolate flavor and satisfying texture.

Adapted from Jillian Michael’s recipe.

Favorite Shrimp Burgers

29 Sep

Inspired by this new cookbook, Fish Cakes  I have researched recipes for shrimp burgers and adapted my own easy version.


Shrimp Burgers





Best Cake-like Brownies

23 Feb

Cakey Brownies

This recipe uses cocoa powder and chocolate chips in the batter, for perfect results.  Baking temperature and timing are crucial, or these treats will burn!



3 Sep

This is my version of the popular Israeli/Middle Eastern comfort food.


And here are some photos of the dish in progress.




And here’s the feast!


Coleslaw with Brussels Sprouts

2 Feb

Brussels Sprouts, Cabbage and Carrot slaw is a delicious and tangy salad.
Serves: 4-6
• 3 T olive oil
• juice of 1 fresh lemon
• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp dry mustard powder
• 2 tsp sugar
• 1 cup Brussels Sprouts, shredded
• 1 1/2 cups cabbage, shredded
• 1 1/2 cups carrots, shredded
• 1/4 cup green onion, chopped
1. In a large mixing bowl whisk oil, lemon juice, salt, sugar, pepper and mustard powder until smooth.

2. Toss in the Brussels sprouts, cabbage, carrots and green onion. Stir well and let marinate in refrigerator for 1 hour or more before serving.