Tamari Salmon With Edamame

Here is a fabulous recipe for salmon that you can prepare on the BBQ or in the oven. You can also use low sodium Tamari sauce as a healthier alternative. Tamari is also gluten free.



1 skinless salmon filet (you can remove the skin after grilling on BBQ in foil.
2 cloves garlic, minced
1/2 cup regular or low sodium tamari sauce
juice of 1/2 orange
3 tablespoons raw honey
1/2 teaspoon toasted sesame oil
3 tablespoons sesame seeds
1 1/2 cups frozen, shelled edamame, thawed and brought to room temperature or fresh refrigerated edamame (I use the ones from Trader Joe’s).

Whisk together the tamari sauce, orange juice, garlic, honey and sesame oil in a bowl. Place the salmon in a 9X13 pyrex dish and pour half of the marinade over the fish. Refrigerate for up to 30 minutes.

Preheat the oven to 400° F or fire up the BBQ to medium. When the fish is ready to be cooked, if you are opting to cool in the oven, remove it from the marinade and place on over on a parchment lined baking sheet covered with aluminum foil.

If you are grilling on the BBQ, place the fish on top of a piece of aluminum foil and set the heat to medium and close the lid.  Cook until the fish flakes when prodded with a knife but is still moist or to your liking. I prefer my fish cooked all the way through. This should take 10-15 minutes for either the BBQ or the oven.

Remove the salmon from the oven or BBQ and let cool for about 5 minutes, and transfer to a serving platter.

Pour the remaining marinade over the fish and sprinkle the edamame and sesame seeds evenly over the top.

Serve immediately.
Serves 4-6


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Chicken Tortilla Soup

My new best friend is the Slow Cooker. What could be better than dumping a bunch of healthy ingredients into a pot, turning it on and walking away?! This recipe does just that.



  • 4 cups chicken broth

  • 3-4 cups cooked chopped or shredded chicken (the meat from about 1 rotisserie chicken) OR 1 ½ - 2 lbs. uncooked boneless, skinless chicken breasts or thighs

  • 2 cups frozen corn

  • 1 15 ounce can diced tomatoes, undrained

  • 1 15 ounce can black beans, drained and rinsed

  • 1 4.5 ounce can diced green chilies

  • 1 cup taco sauce or salsa of your choice

  • 1 cup diced onion

  • ½ teaspoon garlic powder

  • 1 teaspoon cumin

  • 2 tablespoons taco seasoning

  • Optional garnish for serving: shredded cheddar cheese sliced green onions, lime, cilantro, sliced avocado, sour cream

  • Bag of tortilla chips



  1. Combine chicken broth, chicken, corn, diced tomatoes, black beans, green chilies, taco sauce, onion, garlic powder, cumin, and taco seasoning in slow cooker.

  2. Cook on low for 3-4 hours or on high for 1 ½ - 2 hours.

  3. Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.

Note: If using raw chicken breasts, you will need to increase the cooking time to 4-6 hours on LOW or 2-3 hours on HIGH. At the end of cooking, shred or chop the chicken breasts, return to the pot, and serve.


  1. If using uncooked chicken, start by heating 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and cook, stirring regularly, just until chicken is browned (it doesn’t need to be cooked through).

  2. Note: If you’re starting with diced, cooked chicken, you can skip the first step and just add the chicken to the Instant Pot with the rest of the ingredients.

  3. Add the chicken broth, corn, diced tomatoes, black beans, green chilies, taco sauce, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.

  4. Bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer.

  5. Let soup simmer for about 20 minutes or until chicken is cooked through.

  6. Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings

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Tumeric Ginger Cauliflower Rice


Tumeric and ginger, known for their anti-inflammatory properties, give this dish an added boost of health. the flavor of this riced cauliflower is so delicious, that I dare you to have any leftovers!


2 cups of riced cauliflower ( 1 16 oz bag or
or 2 heads of cauliflower riced in a food processor fitted with a metal blade)
1 red onion chopped
non aerosol olive oil spray
or 1-2 tablespoons olive oil
1/2 teaspoon tumeric
1/4 teaspoon ginger
1/2 teaspoon garlic powder
kosher salt and pepper to taste

Coat a frying pan (I like to use a cast iron skillet), with cooking spray or simply add 1-2 tablespoons of the
Sauté the onions on medium low heat until soft and translucent. (about 15 minutes).
Add the cauliflower and spices and continue to sauté until tender and well coated.
Serve immediately
Serves 4-6

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Wolfgang Puck's Passover Friendly Apricot Macaroons

These macaroons are melt-in-your-mouth delicious. They are the perfect 4:00 pm pick me up during this long week of Passover, when you are craving something light and sweet.



1/2 cup dried apricots, cut into quarters
1/2 cup water
3/4 cup plus 1 tablespoon sugar
4 egg whites
4 1/2 cups unsweetened shredded coconut

In a small saucepan, combine apricots, water and 1 tablespoon sugar. Cook apricots over medium heat until tender and about 1 tablespoon water remains. Cool slightly and transfer to a food processor fitted with a steel blade. Add remaining sugar, egg whites and 1/2 cup coconut. Process by first using on-off spurts, and then allow machine to run until apricots are pureed. Transfer to large bowl of electric mixer. Add remaining coconut. Beat on medium speed until coconut is well blended. Stop machine and check the texture. Mixture should hold together when pinched. Conitnue to mix, if necessary.

Using your hands, shape mixture into pointed cone shapes. Arrange 1 inch apart on parchment paper on cookie sheets. Bake in preheated 350° oven for 15 to 20 minutes until the tops are well browned. Cool on rack. Store in airtight container.

Makes 24-32 macaroons.


Vegetable Matzah Pudding



2 Tablespoons vegetable oil
1 pound mushrooms
2 medium onions
1 medium green pepper
1 medium red pepper
2 stalks celery
3 carrots
10 matzot
boiling water
8 eggs
3 teaspoons salt
frshly grated pepper
1/4 teaspoon oregano
1 carrot


1. Preheat oven to 350° F
2. Add 2 tablespoons of vegetable oil to a 9x13 pyrex pan and heat in the oven.
3. In a food processor fitted with slicing disc, slice mushrooms and sauté in 2 batches cooking on high heat until all the liquid is evaporated. Transfer to a large bowl.
4. Change to steel knife, and coarsely chop the onion. Sauté in a little hot oil. Add to mushrooms.
5. In 2 or 3 batches, using on and off turns, coarsely chop the peppers, celery and carrots together. Sauté in a little hot oil adding more oil if necessary. When soft, transfer to bowl containing the mushrooms and onions.
6. Break the matzot into small pieces. Place in a large bowl. Pour boiling water over the matzot to cover. Soak for 1 minute to soften. Drainin a colander. Add to vegetables.
7. To the work bowl add the eggs, salt, pepper and oregano. Process 10 seconds to beat. Add to vegetable-matzo mixture. Mix well.

8. Pour into heated pan.
9. Chop carrot. Sprinkle over pudding.
10. Bake for 45 miutes or until done.

NOTE: The vegetables can be prepared the day ahead. The completed pudding can be prepared up to 3 days ahead. Bake for only 35 minutes. Cover and refrigerate. Sprinkle with 1/4 cup chicken soup and reheat uncovered at 350° for 30 minutes or until warm.
4. This pudding freezes well.

Yield: 12 to 16

To reheat: Sprinkle with 1/4 cup

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Passover Butterscotch Crunch Bars

These kosher for passover treats are so good, you might want to make them all year round!



12 tablespoons butter or margarine
1/2 cup brown sugar
4 Matzo boards
1 cup chopped pecans
1 cup shredded sweetened coconut
1/2 cup semi sweet chocolate chips
1/3 cups dried cranberries


Preheat oven to 350° F
Melt the butter or margarine and brown sugar in a pot over medium heat, whisking until the mixture is melted and smooth.
Cover a jelly-roll baking pan with aluminum foil. Line the pan with a single layer of matzah, breaking it as necessary to fit. Pour the brown sugar mixture over the matzhot, spreading evenly with an offset spatula to make sure every surface is covered. Bake for 10 minutes.
In a medium bowl, toss the pecans, chocolate chips, coconut and cranberries.
When you remove the pan from the oven, sprinkle an even layer of the coconut mixture over the top. Cut into squares while warm.

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Palm Springs Light Date Shake

The Hadley’s Date Shake is a definite highlight for the drive up to Palm Springs. However, that shake is loaded with calories. This version is half the calories and all the taste! It can also be made dairy free!

I used 1% milk and Halo Top Vanilla ice cream for mine. I have also used Dreyer’s vanilla ice cream and 2% milk. both are much lower in fat, calories and sugar than a regular date shake and still delicious!

I used 1% milk and Halo Top Vanilla ice cream for mine. I have also used Dreyer’s vanilla ice cream and 2% milk. both are much lower in fat, calories and sugar than a regular date shake and still delicious!


4 Medjool dates, pitted and roughly chopped
1 cup 1% or 2% milk
2 cups Halo Top or Dreyer’s Vanilla Ice Cream
(you can also use chocolate)
1 teaspoon honey


In a blender, combine the dates and milk and blend until smooth and frothy.
Add the ice cream and honey and pulse a few times until smooth.
Pour into two glasses and serve immediately.

Here you can see that although there is a 30 calorie and 1 gm of fat difference per half cup, the numbers change when you compare the sugar content and the extra protein form the halo top.  the choice is yours!

Here you can see that although there is a 30 calorie and 1 gm of fat difference per half cup, the numbers change when you compare the sugar content and the extra protein form the halo top.
the choice is yours!

One happy Date Shake Guy!

One happy Date Shake Guy!

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Thai Chicken Lettuce Wraps



  • 3 Tablespoons Thai sweet chili sauce

  • 3 Tablespoons hoisin sauce

  • 3 Tablespoons of light soy sauce

  • 2 Tablespoons of Sriracha

  • 2 Tablespoons of vegetable oil

  • 1 Teaspoon of sesame oil

  • 1 1/2 Tablespoons unseasoned rice vinegar

  • 2 Tablespoons minced garlic (4 Cloves)

  • 1 Tablespoon of minced fresh ginger

  • For the Filling

  • 1 Pound of ground chicken

  • 3 Tablespoons vegetable oil

  • 8 Scallions, sliced thinly keep the whites and greens separate

  • 1 Tablespoon of minced garlic (2 cloves)

  • 1 Tablespoon minced fresh ginger

  • 1/2 Pound white mushrooms, trimmed, cleaned, and finely chopped

  • 1/2 Cup finely diced canned water chestnuts (OR! add a full cup for more crunch!)

  • 1 Small red bell pepper finely chopped

  • 1/2 cup pomegranate seeds

    2 Heads of butter lettuce leaves separated


In a bowl add Chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic and ginger.

To make the filling:

In a bowl mix 2 tablespoons of sauce into the ground chicken

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat

add chicken while cooking break the meat up until brown 5 to 6 mins

Remove meat from pan and set aside

Add the remaining 1 tablespoon to the skillet and add the scallion whites, garlic, ginger and cook for 3 to 4 minutes.

Add the cooked chicken to the mixture and add water chestnuts, and the rest of the sauce and cook until the sauce thickens.
Stir in the pomegranate seeds.

Stir in green part of the scallions

Transfer the mixture to a bowl and set out with the lettuce leaves.

serves 6-8

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Sheet Pan Roasted Salmon with Potatoes and Broccolini

What I love about this recipe is the ease with which it can be prepared…not to mention the fact that it is absolutely delicious!



1 pound small Yukon Gold potatoes, halved

  • ½ cup olive oil, divided

  • 1¼ teaspoon kosher salt, divided

  • ¾ teaspoon black pepper, divided

  • 4 6-oz. salmon fillets

  • 1 pound Broccolini, trimmed

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 1 shallot, finely chopped

  • 1½ teaspoon Dijon mustard

  • Directions:

  • ·       Step 1

    ·       Preheat oven to 450°F. Toss potatoes with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast for 15 minutes.

    ·       Step 2

    ·       Meanwhile, rub salmon with 1 tablespoon oil and season with ½ teaspoon each salt and pepper. Add salmon to sheet and roast until potatoes are tender, 5 more minutes.

    ·       Step 3

    ·       Turn potatoes, add Broccolini to sheet, and drizzle with 1 tablespoon oil. Heat broiler and broil all until salmon and Broccolini are browned, 2 to 3 minutes.

    ·       Step 4

    ·       Whisk lemon juice, shallot, and mustard with remaining ¼ cup oil and ¼ teaspoon salt and drizzle over salmon and vegetables.

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White Bean and Rosemary Soup

This soup is thick and rich in flavor. The white beans have a sweetness to them that is complimented by the rosemary. This soup is one of my favorites! You can find dried white cannellini beans at Italian specialty shops. (In Los Angeles at Vicente Foods and Sorrentos in Culver City).



1 pound dried white cannellini beans

4 cups sliced yellow onions (3 onions)

1/4 cup good olive oil

2 garlic cloves, minced

1 large branch fresh rosemary (6 to 7 inches)

2 quarts chicken stock

1 bay leaf

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper


In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

  1. In a large stockpot over low to medium heat, sauté the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

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