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Gingery Turkey Noodle Soup

This also comes from the WW weekly.  It will be my last entry until I am good enough to cook again.  I was supposed to eat light and nothing after midnight.  One of my painting partners told me about a site here in Nashville that delivers dinners to your doorstep and is all organic and good.  So tonight I ordered three dinner.  They will be delivered Monday.  If I get out Saturday or Sunday, I have ingredients her for 2 meals that I bought ingredients for and are in the freezer.  My hairdresser also gave me an app to deliver anything and she says that the charge is from $3-$5 tops.  So we can do either for Saturday or Sunday.  Tonights dinner I believe fit the bill for a light non heavy spiced meal.  If was not an Instant Pot recipe, but I turned it into one.  


4 t EVOO

1/2# turkey breast cutlets, cut into 1/2” pieces

1/4 t black pepper

2 leeks, halved lengthwise and thinly sliced white and light green parts only

2 large carrots, thinly sliced

2 thin celery stalks, thinly sliced

2 garlic cloves, minced

2 t grated peeled fresh ginger

6 C chicken broth

1 1/2 C wide egg noodles

2 T chopped fresh flat-leaf parsley

Salt to taste (I used 1 t.)


  1. Place the oil in the Pot and turn on sauté.  Add all the vegetables including the parsley, cloves, and ginger.  Sauté until softened.  
  2. Add the turkey breast and broth.  Close the lid and put it in Soup for 6 minutes.  Let it loose steam naturally.  Mine after 20 minutes, mine still had to be vented manually.  I believe it depends on the quaint inside for the natural venting.  
  3. Add the noodles and turn on sauté for 6-8 minutes.  

This worked perfectly.  It was a very tasty dinner.  Many recipes I read said the only way to make great soup is to make your own broth, which I do.  In fact I made broth last night to do this soup.  I froze instead of canning as I am running out of time.  Either works.  Wish me luck for a speedy recovery.  Not looking forward to the next few weeks.  

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Asian Beef Salad

This is the second to the last meal I will be cooking for a while.  The good news is that they called today and I am first.  That means getting to the hospital by 5:00 AM.  I will be all the way through surgery by the time I am usually getting up.  I will be sleep walking through the morning.  

I don’t fix many beef meals.  They seem un creative to me.  Jim would rather die than put a sauce on his precious meat.  This appealed to me do to the chow mien noodles and the canned mandarin oranges.  It was delicious.  This recipe is from WW weekly.


3 medium garlic cloves minced

1/4 C rice wine vinegar (It will be called Mirin in the oriental section of the grocery.) 

1/4 C low-sodium soy sauce

1 1/2 T peanut oil

1 T hosing sauce

1# lean trimmed sirloin beef

8 C canned unsweetened mandarin oranges, drained (no sugar added)

1/2 C packaged chow mein noodles

lettuce of your choice 


  1. In a large bowl or plastic bag, combine garlic, vinegar, soy sauce, oil, and Hoisin sauce; add steak.  Marinate in refrigerator for 2-4 hours, or up to overnight.  
  2. Remove steak to a plate; reserve marinade.  
  3. Preheat grill or broiler.  Grill or broil steak for 8 minutes on each side for medium or longer until desired degree of doneness.  (I grilled it to medium rare using and instant read thermistor in a stove topped grill.)
  4. Meanwhile pour reserved marinade into a small saucepan.  Bring to a boil; cook stirring occasionally, 1 minute more.  
  5. To serve, place 2 C of mixed greens on each of 4 plates.  Top each with about 3 oz. of steak, 1/4 C or oranges and 1 heaping tablespoon of noodles; drizzle each salad with about 1 1/2 T of cooked and cooled marinade.  

The recipe serves 4.  I made 2 plates of Romaine lettuce.  I followed the above directions for my plate and gave Jim the rest.  I could see this as a wonderful outdoor summertime meal for company.  Start with a cold soup, maybe follow with a small appetizer size fancy shrimp or scallop  and add a dessert.  I hope I can remember this this summer.  

This was our Valentine's day meal as I will be in the hospital on Valentines day getting my left knee replaced.  They recommend a bland meal the night before the surgery.  Jim brought a special Cabernet Sauvignon 2015 called Raymond, reserved.  He liked the red suede finish on the label.  It reminded me of an Elvis painting on Velvet.  It tasted great.  

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Instant Pot Parmesan Chicken with Mushrooms and Wine Sauce

This recipe is from the WW Instant Pot Cookbook.  I was a little disappointed in it.  It may just be the chicken breast meat.  I was dry.  I prefer dark meat.  Couldn’t tell if the Instant Pot made it seem dry or if it is just the nature of the beast.  


2 T flour

2 T parmesan cheese, grated

1/2 t salt divided

1/4 t pepper

16 oz. of chicken breasts

1 T oil (I used EVOO)

2 C onion, diced

2 C mushroom, sliced

1/2 t dried basil

1 C water

2 T dry wine


  1. Combine together the flour, parmesan cheese, and 1/4 t each of salt and pepper
  2. Dredge the chicken and set aside.
  3. Press the sauce button on the instant Pot and add the oil.  Sear the chicken for 2 minutes on both sides.  
  4. Add the onions and garlic until wilted
  5. Stir in the mushrooms, basil, and remaining salt.  Cook until the mushrooms are tender.  Add water and wine.  
  6. Close the lid and press the manual button.  Cook the chicken on high for five minutes.
  7. Do natural pressure release.  

I think it might not be so dry if after searing the chicken, you took it out while searing the vegetables.  Put it back in just before using the pressure cook.  We had leftover rice and steamed frozen vegetables.  

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Shrimp and Edamame Fried Rice

This is a simple but delicious fried rice meal.  There is nothing like making your own fried rice.  It is not that glop that you get in most oriental restraints in the US.  My only complaint was shelling the edamame.  There must be shelled frozen edamame somewhere.  


2 large eggs

Kosher salt and ground black pepper

2 1/2 T Vegetable oil

4 scallions, thinly sliced, whites and green separated

3 medium clothes garlic, minced

1 T minced fresh ginger

1# large shrimp, peeled and deveined

1C shelled edamame (thawed if frozen)

1 1/2 T soy sauce

4 C cooked white rice, at room temperature

1 t Asian sesame oil

Hot Sauce for serving


  1. In a medium bowl, lightly beat the eggs and season with salt and pepper.  Set aside.
  2. Heat 1T of the vegetable oil in a large wok or nonstick skillet over medium-high heat.  Add the scallion whites, garlic, and ginger and stir-fry for a few seconds. 
  3. Season the shrimp lightly with salt and pepper.  Add the shrimp and edamame, and stir-fry until the shrimp turn pink, 3-4 minutes.  
  4. Add the soy sauce, the remaining 1 1/2 T oil, and the rice, and cook, stirring constantly, until the edamame are just tender and the rice is heated through, 3-4 minutes.  
  5. Push the rice mixture to one side, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, 1-2 minutes.  
  6. Remove the wok from the heat, and fold the eggs into the rice mixture.  Drizzle the sesame oil over the rice, sprinkle with the saloon greens, and toss to combine.  Season to taste with additional soy sauce.  
  7. Serve with the hot sauce.  

As with all Asian cooking, have everything chopped poured and portioned out and by your side before you start cooking.  Fine Cooking magazine said to pair with a dry Riesling.  We had a bottle of Tabor Hill Riesling left in the wine closet.  We drank that.  It comes from Michigan, but I believe they have stopped making it.  Do not know why, it is delicious.  Also it says serves 4-6

In the afternoon we went to the Lipscomb School art show.  I was blown away by the quality of art shown there.  I am going to email and find out the requirements for entering.  I need to start supporting this habit of mine.  

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Tuesday, Wednesday, and Thursday

Tuesday I was very lazy.  I had morning meetings and Chiro and then drove to Mt. Juliet to meet Pam for lunch and a movie.  We saw Phantom Thread.  Supposedly it is up for an academy award.  I have no idea what for except maybe costume design.  It is so weird, that Pam and I just looked at each other and laughed when it was over.  I was taken off all aspirin and my supplements the day before and I was really feeling my bad knee.  Jim agreed to my mac n cheese with tuna and peas added.  (I have blonde it before.) I wan’t hungry as I had chicken lettuce cups for lunch at our favorite oriental restaurant by the show.  I also had a lot of things to prepare for the Opera board meeting the next morning.  

Wednesday we had our usual board meeting, and at that meeting I exchanged my professional shredder/slicer for lamb chops.  I got this way back in Gulph Mills.  It takes a lot of strength to use.  It is also very heavy.  The only advantage it has over my little plastic slicer is you can cut waffle cut potatoes to make your own chips.  Guess how many times in 25 years I have done that?  You are wrong, once.  I heard Nancy talking about a recipe that I am going to try and she said her husband was looking for a professional mandolin so she could make more even thinner slices.  I spoke up and said, “I have one you can have.”  She wanted to pay me, but I knew that she raised lamb and chickens on their farm, so we traded for some lamb chops.  Tonight I salted and peppered them and grilled indoors.  Jim said,”What did you put on these, they are the best lamb chops I have ever tasted.”  Yes, they really were that good.  

unfortunately I made the following recipe to go with them from .  I am not going to type it as you can go to the app and look it up if you are interested.  I had half a cauliflower and a 9oz. bag of spinach that I needed to use up.  the recipe is called Spinach and Cauliflower Bhaji.  They describe it as half Indian and half Pakistani.  I like Indian food, must have been the Pakistani that I did not like.  It was very hot so we couldn’t even feed the leftovers to Jo.

That evening I had to put together trays for the Opera wine and cheese event.  I did a beautiful tray of four cheeses divided by 3 different kinds of crackers and grapes.  The cheeses were cubes of havarti and Swiss, goat, brie with truffles.  I used Ritz crackers, Breton wheat and a long rectangular cracker that was very good.  I also did a tray of brownies and strawberries.  Barbara brought her famous cheese ball and crackers.  Sandra brought two small trays of cheese slices and another of apricots topped with cheese and an almond.  This was plenty with little left over. Jim was the bartender.  We had a turn out of 25-30 people.  I was very nervous as I thought no one would come.  They did and I believe we gained 4-5 new members.  Some new members I had never met showed up and I gained some new information about how to involve new members and also how to get those that don’t want to join as they are too busy.  So I consider it a success.  After Jim and I were going to go out to dinner.  After running around from 3:30 to 7:30 plus a morning of painting, I was so exhausted.  I sat in the car and said to Jim stop and get anything you want.  I can’t sit in a restaurant and be  pleasant.  He decided to have some soup, crackers n cheese and brownies.  I had gin.  WE watched a movie called Somm on Netflix.  It is what it takes to be a master sommelier.  It is touted to be the hardest test in the world.  Harder than a medical or accounting exam.  It was very interesting.  

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