Posts Tagged ‘recipe’

Beet Greens Goma-ae {Recipe}

Here’s another recipe I made a little while ago.

You don’t have to toss your beet greens in the trash – they can be cooked just like any other green. Dark leafy greens are yummy and of course good for you.

Goma-ae is a Japanese dish. Goma = sesame seed. Traditionally this is served with spinach, but I thought that beet greens would be a good seasonal variation on the standard recipe.

Beet Greens Goma-ae


  • 3-4 cups of beet greens (including stems)
  • 2 tablespoons of dark soy sauce
  • 1 tablespoon sugar
  • 1-2 tablespoons ground toasted black sesame seeds


  1. Steam the beet greens for 3 minutes.
  2. Mix the soy sauce and sugar at the bottom of a large serving bowl.
  3. Dry the greens and chop them into small pieces. Add them to the soy sauce mix.
  4. Mix in the ground sesame seeds.
  5. Eat!

Inspiration from {HERE}.

Have you had goma-ae?

What’s your favorite dark leafy green?

Roasted Beets {Recipe}

This is a super simple recipe for roasted beets. This is the technique I use for almost all roasted veggies. Sesame oil is always optional but can be added for some extra depth. It really gives a nice smoky flavor if you use toasted sesame oil.

Simple Roasted Veggies: Beets


  • 4 large beets
  • 1/4 cup olive oil
  • 1 tablespoon sesame oil
  • salt & pepper (1/2 teaspoon salt, pepper to taste?)
  • 1 tablespoon sesame seeds
  • 2 teaspoons dried basil OR a handfull of fresh basil


  1. Preheat oven to 400F.
  2. Mix together the olive oil, (optional) sesame oil, salt and pepper, and sesame seeds.
  3. Chop the beets in approximately 1-inch cubes and toss them in the olive oil mixture.
  4. Bake on an oiled baking sheet (I like to use foil for easy cleanup) for 35 minutes or until tender.
  5. Sprinkle with basil; serve.

Inspiration found {HERE}.

Do you like beets?

I always have. Growing up we would have pickled beets often (one of my Grammie’s recipes). I didn’t have roasted beets until I was probably in my 20s but I loved them at first bite.

Roasted Sesame Eggplant {Recipe}

I made this a few weeks ago, but it was very delicious and it’s worthy of a post. Farmers’ markets have started to have some really delicious eggplant. It’s a summer / early fall vegetable.

Roasted Sesame Eggplant


  • Eggplant
  • Sesame Oil
  • Salt & Pepper
  • Ground black sesame or regular sesame (optional)


  1. Preheat the oven to 400F.
  2. Cut the eggplants in half, and then in 2-3 inch pieces.
  3. Place the eggplants facing up on a greased baking tin. Drizzle with sesame oil. Sprinkle with salt and pepper and sesame (optional).
  4. Bake for 25-30 minutes. They should be starting to get a little bit mushy so they will be really flavorful.

Inspiration for this recipe came from {HERE}.

Great served as a side or for snacking.

MilkIN Cookies! {Recipe} (AKA Lactation Cookies – with Vegan Option)

I made these lactation cookies to promote milk production for breastfeeding. They’re yummy! My supply is actually an oversupply. I ate these in the days leading up to giving birth as well as after Kurt was born. Perhaps they had something to do with the abundance of milk I came into.

milkin lacation cookies vegan

I came up with the recipe based on a few that I looked at online. It seems like the key ingredients for milk production are probably:

  • Brewer’s yeast (can not use any other kind of yeast – not nutritional yeast or other)
  • Ground flaxseed (also helpful for treating PCOS)
  • Oats and wheat germ (fiber is supposed to be good for milk supply)
  • Organic Butter (healthy animal fat)

It’s very easy to veganize this recipe; instructions for both regular and vegan are below.

Ingredients (with vegan option)

  • 3 tablespoons ground flaxseed
  • 5 tablespoons water
  • 3/4 cup (whole wheat) flour
  • 3 tablespoons wheat germ
  • 3 tablespoons brewer’s yeast
  • 1/2 teaspoon baking soda
  • 1 teaspoon (ceylon) cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup organic butter (room temperature) – vegan option: 1/2 cup coconut oil
  • 1/2 cup brown sugar
  • 1 (organic) egg – vegan option: additional 1T flaxseed and 1.5T water (add this to the above ingredients)
  • 1 teaspoon vanilla
  • 1.5 cups whole oats (ideally not quick oats)
  • cooking spray / greased pan
  • Optional: 1/2 cup raisins
  • Optional: 1/2 shredded coconut
  • Optional: 1/2 cup chocolate chips
  • Optional: 1/2 cup nuts
  • Optional: Any other of your favorite cookie add-ins!


  1. Preheat oven to 325F.
  2. In one bowl, mix together: flaxseed and water. Let it sit for 5 minutes.
  3. In another bowl, mix together: butter, sugar, egg, and vanilla. (If making the vegan version, omit the egg at this point and add coconut oil instead of butter.)
  4. In another bowl, mix together: flour, wheat germ, brewer’s yeast, baking soda, cinnamon, and salt.
  5. Add the oats and any add-ins to the dry ingredients.
  6. Add the flaxseed mix to the wet ingredients and mix.
  7. Add the dry ingredients to the wet ingredients and mix. IF dough is too dry, add a tablespoon of water at a time and mix.
  8. Shape into cookies and bake on a greased cookie sheet for 12-14 minutes.

I have made both the vegan and regular versions multiple times and they both turn out well.

My add-ins were shredded coconut and raisins.

These can be shared with family members! Husbands and grandmas love them too. I had mine for breakfast, as a snack, and for dessert.

Let me know if you try them and if they work for you.

What are your tips to boost milk supply?

Paleo/Primal Crock Pot Chili {Recipe} & An Easy Pizza

The last weekend in October Bobby and I went down to NJ to visit my family. My dad sent us back with a late birthday present of CSA meat. Of course I forgot to snap a picture of the delicious chili that I made with it, but here is the simple recipe – based on this primal chili from The Grok Pot (my dad’s suggestion).

Paleo/Primal Crock Pot Chili


  • 1 pound grass fed organic ground beef
  • 1 onion, chopped
  • 1/2 cup leftover pasta sauce
  • 1 14 oz. can chopped tomatoes (I try to make sure I get mine from Eden foods or other organic companies that don’t have BPA in the cans)
  • ~1 cup leftover veggies (from Chinese food the night before) (optional)
  • 1-2 tiny Thai peppers (optional; you can just add more chili flakes if you don’t have hot peppers)
  • 3 cloves of garlic, mashed and chopped (I use the pre-chopped garlic you get in a jar – sort of cheating but easy!)


  • 1/2 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cumin
  • chili flakes
  • salt and pepper, to taste (1/2 teaspoon salt to start)


  1. Throw everything in the crockpot and mix a little; heat all day on low OR at high for 4-5 hours.
  2. If you want, you can start to cook the beef and onions to brown them before you put everything into the crockpot. This brings out the flavor a bit more.

We had ours on top of white rice (rice cooker) and topped with shredded cheddar cheese. We also had a salad on the side.

This was a perfectly satisfying meal – and so far we have managed to make it into 3 meals. Once it was the main, the 2nd time was with leftover homemade pizza, and I just had some with a fried egg for breakfast.

Speaking of that pizza…


I cooked up some pork belly (more CSA meat) and then sauteed turnip greens and scallions in the leftover fat. Slapped some pasta sauce on a premade crust, then topped it with fresh mozzarella, the greens, raw peppers, and the pork – then baked it til done.

Delicious! The side salad is baby mustard greens, raw turnips, and radishes, simply dressed with olive oil and black mission fig balsamic vinegar + salt & pepper.

And as for pregnancy updates – I’m feeling great. I’ll get into details more soon! Just wanted to share these 2 delicious meals this morning.

What have you been eating lately? How is fall treating you?

Loved the extra hour we got this weekend. If only we always needed one less hour of sleep or had an extra hour in the day 😉

Super Simple French Toast {Recipe}

This morning I was really craving French toast.


I had some delicious bread from Eataly, some farmers’ market eggs to use up, and some leftover organic milk from when I made yogurt last week. (Note to self: must make yogurt again!)

I actually made this same recipe a few days ago, and it was so good that it merited a repeat.

The Simplest Easiest French Toast


  • Stale bread (or not stale, but this is great for using up stale bread)
  • 1/2 cup milk (I used 2%)
  • 3 eggs
  • Butter/ghee


Mix the milk and eggs together. Soak the bread in the mixture for at least 5 minutes on each side.

Heat the butter or ghee in a pan. With heat on low, cook the soaked bread (poor any extra mixture that didn’t soak in right on top of the slices).

Cook for 6-8 minutes per side. I like to keep a lid on the pan for the first half (3-4 minutes) of each side.

Enjoy with butter and syrup!

Note that you could add some cinnamon (either into the egg mixture or just sprinkled on as it’s cooking), but my husband hates cinnamon and I wanted him to eat this, so I left it out.

I can usually have a little more than a third of this recipe for breakfast – about 2.5 or 3 pieces. The next day when I only have 1 or 1.5 slices left (because Bobby also had a third or more), I will have it along with a yogurt.

What is your favorite breakfast?

I love French toast, waffles, pancakes. I won’t ever eat them in a restaurant because the restaurant can’t make them like my dad can. In a restaurant I will get an omelette or an egg platter – pretty hard to mess up eggs (though it has happened).

Simple Egg Salad Sandwiches {Recipe}

Every Sunday morning I go to the farmers’ market. There is one right on the corner of my block. Today I got delicious fresh bread from Bread Alone (Whole Wheat Catskill Bread) and eggs from my favorite organic stand.

In my fridge I have a jar of homemade dill pickles from Maria.

Of course I had to make egg salad.

We each ended up having 2x what you see here. (Bobby’s is the one with sriracha, mine is the regular.)

Simple Egg Salad Sandwiches

egg salad


  • 5 small-medium eggs (if you have bigger eggs, 4 will suffice)
  • 3-4 tablespoons mayo (don’t skimp – this is what makes it good)
  • 2 teaspoons mustard
  • 1/4 cup finely chopped dill pickle
  • < 1/4 cup finely chopped onion
  • 1/4 teaspoon salt (you don’t need much; the pickles have salt)
  • pepper to taste
  • 1 teaspoon rice vinegar (optional – if you want more tang)


To hard-boil the eggs:  put eggs in a pan in water with ~1 inch of water above them. Turn the heat to high. Once boiling, let it boil for one minute. Remove from heat and let them sit in the hot water for ~15 minutes. Then dunk in ice-cold water for 3-5 minutes. (This makes it easier to take the shell off.) Crack the shell and remove it.

Chop the eggs in small pieces. Add the rest of the ingredients and mix well.

Serve on top of fresh bread.

Do you like egg salad? What do you put in your favorite version?

Summer Solstice Surf & Turf

Last night Bobby and I celebrated the end of this week + the summer solstice with a delicious home-cooked surf & turf dinner. And I even made it to yoga beforehand (Friday Night Flow @ Pure Yoga).


I posted this on Instagram (@magpie707) last night. It’s a small piece of filet migon (right), scallops & shrimp, and a side of kale + shiitake mushrooms. The recipes were all super simple. They aren’t even recipes, really.

Filet Mignon:

  • olive oil
  • steak (this one was small – 3.5 ounces. it’s about 2cm thick.)
  • butter (optional)

Heat a nonstick pan until it’s screaming hot. Drizzle your steak with olive oil on both sides, and also put a little in the pan. Cook the steak ~3-4 minutes on each side (3 on each side is medium; 4 on each side is done – I did about 3.5 on each side). Done! Serve with a pat of butter on top (optional).

Shrimp & Scallops:

  • big scallops (I did 5)
  • big, cleaned shrimp (6)
  • olive oil
  • salt and pepper

Heat a nonstick pan until it’s screaming hot. Season the shrimp and scallops with salt and pepper and put some olive oil in the pan. Cook the shrimp & scallops about 2.5 minutes on each side. Done!

Kale & Shiitake Mushrooms Asian Style:

  • olive oil and a little bit of sesame oil
  • salt
  • garlic powder
  • sesame seeds
  • 1 head of red kale
  • 1 box of shiitake mushrooms
  • balsamic vinegar (I used a cherry infused one)

Wash and dry the kale. Chop the mushrooms and kale. Heat a wok to high heat and add the olive oil (1-2 tablespoons) and sesame oil (2-3 teaspoons). Add the mushrooms and kale. Add garlic powder, salt and sesame seeds. Cook on high heat for 3-4 minutes, then turn it to medium and cook for another 4-5 minutes, or until the kale is tender (stirring occasionally). Add a few splashes of balsamic vinegar. Stir it around and cook for another 2-3 minutes. Add more salt, if it needs it.

All told, this meal cost about $31 from the grocery store. (Filet mignon = $7, scallops = $14, shrimp = $3.50, organic kale = $2.50, organic mushrooms = $4.) A little pricey for 2 people, but much cheaper than it would be at a restaurant! I’m not including the cost of the pantry items I already had (olive oil, salt, etc…).

Bobby had the steak (I had a bite) and we split the rest, but I got an extra scallop. He was a very happy husband :)

Do you like surf & turf? What’s the most expensive meal you cook at home?

{Macrobiotic March Recipe} Sauteed Sesame Fern Bracken / Fiddlehead Ferns

A few weeks ago when my in-laws were visiting we ended up out in Flushing. Flushing (a town in the eastern part of Queens) has a huge Korean and Chinese population. We stopped into H-Mart (a Korean grocery store) just before heading back to the city and I ended up with quite a large haul. Queens prices < Manhattan prices.

One thing I picked up (it was on sale and I was curious) was ‘fern bracken’.


When I got home I discovered that ‘fern bracken’ is actually just another term for fiddlehead ferns. Fiddleheads always pop up at the farmers’ market around April. It’s good to know I can get them year round at H-Mart if I need to. If you’re familiar with Korean food, these bracken ferns / fiddleheads show up in Bi Bim Bap as well – they are the brown pieces of veggie.

Fiddleheads are high in antioxidants, and are a source of omega-3 and omega-6 fatty acids. As most vegetables, they are high in fiber. They also happen to have vitamin A, niacin, vitamin C, riboflavin, phosphorus, and even iron.

Sauteed Sesame Fiddlehead Ferns (Bracken Ferns) – Macrobiotic Recipe*

Method (keep reading for recipe ingredients and instructions…)






We had our ferns with breakfast. I opted for eggs, ferns, takuan (Japanese pickle), and avocado. I believe Bobby had the same but with white rice, too.


(Eggs technically not macrobiotic; don’t think the avocado is either – but it sure was tasty!)

*Inspired by {this recipe}.

Sauteed Sesame Fern Bracken / Fiddlehead Ferns

IMG 0013 150x150 {Macrobiotic March Recipe} Sauteed Sesame Fern Bracken / Fiddlehead Ferns

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 3-4
  • Difficulty: easy
  • Recipe type: appetizer, side


  • 1 bag of boiled bracken fern (750 grams or 1.65 pounds). I know they sell bracken fern in a dried form, but I have not tried this recipe with the dried fiddleheads.
  • 2 cloves of garlic, minced
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 1/4 teaspoon salt (or more, to taste)
  • 1/4 teaspoon black pepper (or more, to taste)
  • 1 tablespoon of ground black sesame (toasted pre-grinding). Feel free to substitute regular sesame seeds, and the grinding is optional.


  1. Drain the bracken ferns and thoroughly wash them.
  2. Chop the fern pieces into 1-2 inch pieces. Add the garlic, soy sauce, sesame oil, salt, and pepper. Mix well and make sure all the pieces are coated in the sauce.
  3. Heat a wok on high heat. You do not need to add any oil, since there is oil in the ferns already. Saute on high heat for 5 minutes, stirring frequently (I like to use chopsticks for stirring).
  4. Add about 3-4 tablespoons of water to the cooking ferns, turn the heat down to medium, mix again, and cover the wok. Let the ferns cook for 10 more minutes to get nice and tender.
  5. At the end, there may be a little bit of water left – you can either continue cooking to let it boil off (uncovered again, and high heat), you can leave it in, or you can dump it out. It’s ok for this dish to have a little bit of water.
  6. Turn off the heat under the ferns. Grind your black sesame.
  7. Serve the fiddlehead / bracken ferns topped with sesame; mix before serving.

Have you had fiddlehead ferns? What’s your favorite way to prepare them?

{Recipe} Cream of Broccoli Soup

Cream of Broccoli Soup Recipe

Veggies cooking in the pot


  • 1 Tablespoon butter
  • 2 huge scallions, chopped (or 3-4 smaller ones) – you could probably use a leek instead if you want
  • 1/2 teaspoon garlic powder (or chopped fresh garlic)
  • 1 head broccoli, chopped
  • 4 cups chopped [purple] cabbage (1/2 a large head)
  • 2 teaspoons dried basil
  • 2 cups whole milk (you could use skim – it wouldn’t be as rich)
  • 1 cup water + 1 serving bouillon (powder or paste)
  • 1/4 teaspoon pepper
  • pinch of allspice
  • 3 Tablespoons parmesan cheese + extra


  1. Heat the butter in a large saute pan or pot. Toss in the scallions and garlic powder; cook for 2 minutes, stirring occasionally.
  2. Add the broccoli, cabbage, and basil. Saute for about 8 minutes.
  3. Add the milk, water, boullion, pepper, allspice, and cheese. Bring to a boil and then let it simmer for ~20 minutes (covered).
  4. Remove from heat and let cool slightly. Puree with your Vitamix or other blender.
  5. Garnish with more parmesan. Add salt+pepper, to taste.

I actually based this on a vegan recipe – but mine is most certainly not vegan! I am hoping to do a soup round-up sometime soon, so if you want me to feature one of your soup recipes just drop a comment below.

What is your favorite kind of soup?

I have two: clam chowder and corn and chicken chowder.

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