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Showing posts from November, 2014


Hi everyone taking a moment to wish you all Happy Thanksgiving above my grateful message could not put it in better words. Even if you do not celebrate  the words mean the same  from me to you. I will be missing in action for the next  few days  no new post until MONDAY, due to the holiday officially Thanksgiving  day is tomorrow.  and in case you all did not know,  I'm the cook in  my family and enjoy spending time making everyone smile. I also need to chill after cooking that big meal. Below is two poems from me to you. THANKSGIVING IS  Be Grateful Giving thanks to all we have. Welcome family and friends join in the feast, but do not forget the need. Pray for someone to be fed and for peace, While we sharing bread. Thanksgiving is  blessing and be thankful with a grateful heart. Author Jackie Harrison GOBBLE... Gobble ,Gobble time to travel, and enjoy your family and abundance on this Harvest Feast. Author


When I think of cooler weather there is nothing better than getting what Autumn has to offer in vegetables.  The combination of butternut with yellow squash and  other hardy veggies is perfect as a side dish with either fish or meat. You could also eat alone. Perfect as a side dish for Thanksgiving! Simple ingredients are the staple in this recipe ROASTED AUTUMN VEGGIES! Here is what you need to start making your side dish: INGREDIENTS Half of Butternut peeled and dice 1 Yellow squash cut into half moon shape 1 of each Green, Red, and Orange Pepper dice big Carrots peeled and chunk slice 1 Medium onion slice into moon shape 4 Garlic peeled keep whole 6 Tablespoon of Extra Virgin Olive oil (brand I use Fillipo) 1 Teaspoon of Sea Salt 1 Teaspoon Fresh Ground Pepper 2 Basil leave roughly cut with hands LOOKS LIKE THIS Dice Veggies Extra Virgin Olive Oil, Sea Salt and Fresh Ground Pepper Added Directi


(google image) In these cold nights a good bowl of soup that filled your tummy will do us good.  Cumin Butternut Squash Soup will do just that. Easy and with simple ingredients this creamy soup my end up being your staple in your home. The texture is darker than the usual butternut soup is due to the cumin that gives it a zip taste that you wonder why have I not try it with this spice before. Here it is and hope you all try it out for yourself. INGREDIENTS Half of a Butternut Squash peeled and dice (serve about 2 ) (use the whole butternut for more than 2 guest) 4 Tablespoon of olive oil 2 Garlic peeled and minced 1 Small onion dice 1 Teaspoon of cumin 1/4 cup of Vegetable Stock or Broth Pinch of Sea Salt 1 Teaspoon of Fresh Ground Pepper 1 Tablespoon of half and half TOOLS YOU NEED Pot Ladle Mixing Spoon Food Processor or Blender DIRECTIONS Peel and dice the butternut squash, onion, garlic In a pot with 4 Tablesp


(Google image) THANKSGIVING HOSTESS GIFT IDEA When we going to a hostess home that put some much time and effort in cooking and making you feel at home. Is nice to come with something at hand is the etiquette thing to do. So here are some ideas if you heading to a Thanksgiving Dinner. Let me know if you have other ideas.... How cute is this idea..... Traditional everyone love plant and flower unless they allergic so call ahead and find out. This is a seasonal idea Cider anyone. This is perfect for hostess to  put in use. I will not mind this  is everything in one and all good uses even the lantern in came in do you agree.... What hostess will not want this especially to use after the event. Simple but practical idea hostess will get a kick out of the saying on the wooden spoon Hope these ideas help and put you at ease in what to bring to your hostess. Ladies what do you like to give a


(images from Google) Tired of eating the same type of soup craving for something different try my COCO PUMPKIN SOUP do not let the name fool you is has taste and is delicious with a pop of ginger. INGREDIENTS 1 15 ounce Can 100% Pure Pumpkin Puree 1/2 cup  and 3 Tablespoon of Coconut Milk 1/2 Cup of Vegetable Stock or Broth 1 Small Onion Dice 1 Garlic minced 1 Teaspoon of Ginger 1 Teaspoon of Sea Salt 1 Teaspoon Fresh Ground Pepper 5 Tablespoon Olive Oil 1 Teaspoon of Cumin DIRECTIONS Sauteed Onion and garlic in a 6 Tablespoon  until translucent  add the ginger cook for 3 min add 1 teaspoon Sea Salt, Fresh Ground Pepper and Cumin add the Pumpkin Puree, Veggie Stock and Coconut milk Stir until well combine simmer for 15 minutes until it thicken. let it cool place in a food processor or blender in batches blend until smooth. Serve drizzle with the 3 tablespoon of coconut milk (optional) 100% Pumpkin Puree and Coconut Milk Sauteed Onion and Garlic


Hello everyone is that time of year again. when we get tag for SWEATER WEATHER TAG. I been tag my one of my  stylish follower So here we go..... 1- Favorite Candle Scent? Pumpkin scent perfect for fall. 2-Coffee, Tea or Hot Chocolate? Coffee if I cannot wake up, (but usually lemon water in the fall and winter) Smoothie in the summer. 3-What is the best fall memory you have? Me and some of my closest friends horse carriage through Central Park in NYC to see the change of leafs. 4-Which makeup trend do yo prefer: dark lips or winged eyeliner? Dark lips is fun to play with all types of dark shade for this season. 5-Favorite Fragrance for Fall? I have to be cautious that is not to strong, I'm using Noir TEASE by Victoria Secret so loving it. 6-Favorite Food? You asking a epicurious person who loves all type, of food, but around cold weather I  gravitate toward casserole and so


When the weather gets cooler and we look for something to keep our belly warm. Lentil Soup comes to my mind is hearty and satisfy with ham and tomatoes this delicious soup will put a smile in your guest or family. INGREDIENTS 3 Tablespoon of Olive oil 1  Small Red Onion dice 2 Glove of Garlic dice 1/4 cup of Lentil Beans 6 Cups of Chicken Broth or Veggie Broth 1/2 of pound of Dice Ham 1 Teaspoon of Capers 1/3 cup Cilantro chopped 1 Teaspoon of Oregano 1 Bay Leaf 1 Can 28 oz Peeled Plum Tomatoes 1 Avocado Slice Salt and Pepper to taste DIRECTIONS In a pot add the olive oil sauteed the onions and garlic until onions are translucent. add 1/4 cup of lentil following with the 6 cups of Chicken Broth or Vegetable  and bay leaf, simmer until beans are tender. Add the Dice Ham 1 teaspoon Oregano 1/3 cup of Cilantro, 1 teaspoon of capers Salt and Pepper for tastes simmer for 5 minutes add the Peeled tomatoes Stir well. Cook for a tot