Tag Archives: Photos

Fresh Green Beans and Potatoes

A quick and delicious side dish or even a main dish!

Peel one or more Yukon potatoes and cut into pieces. Break up some green beans and toss them in. Cut up some onion and toss that in. Shake on some salt and pepper and a teaspoon or so of onion powder and bring it all to a simmer until tender. So good. I recommend it!

Peach Crunch

The peachy part:

Six peaches (as pictured)

1/4 cup brown sugar                                                                                                                            3 tablespoons instant tapioca                                                                                                   Pinch of salt                                                                                                                                  Pinch of ground nutmeg                                                                                                                 1/8 tsp cinnamon

1 tablespoon of lemon juice

Put ingredients in a pan on low heat and stir until blended then cover and let it simmer for about 10 or 15 minutes, stirring frequently.

The Crunchy Part:

1/4 cup finely ground oats                                                                                                                          Plus 1/4 cup minute oats                                                                                                                            

1/2 cup King Arthur Gluten-Free Flour (regular flour works, too).                                                                                                            

1/8 cup ground flax

1/8 teaspoon cinnamon                                                                                                                Pinch of salt                                                                                                                                    Pinch of nutmeg

1/4 cup Earth Balance & sunflower oil, mixed together                                                          (you can always use butter instead)

Mix dry ingredients, then cut in oil mixture (or butter) with a fork until blended into pieces.  I usually end up using my fingers to break it all up and make sure dry stuff is buttery.

Pour peach mixture into baking dish and top with crumbly mixture.                                       Bake at 425 degrees for about 10 minutes; reduce the heat to 350 degrees and bake for another 25 minutes or until bubbly and crust is crusty or browned.  Gluten-free flour tends not to brown much at all.

Note:  You can leave out ground flax if you don’t like that and you can add in other things, like pecans if you do like that.  It’s a very flexible recipe.

Tastes great on its own or with ice-cream or whipped topping.




Mixed-up Meatloaf

Being retired means I can take my time and create something good to eat and relaxing to prepare. For example, this made-up meditative meatloaf mishmash.


1/4 cup cream of rice (uncooked)

Small chopped zucchini 🥒🍆

1/2 orange pepper 

Stalk of celery – diced

One small diced carrot🥕

About a 1/2 cup of chopped onion

1/2 cup of panko crumbs ( I used gluten-free) bread 🍞

Two tablespoons of ground golden flax seed 🥄

About a cup of diced mushrooms

Two sliced mushrooms for topping

Teaspoon of chives for topping

Two teaspoons coconut aminos 🥥 (I use Trader Joe’s)

One pound ground turkey

SPICES: about 1/8 tsp each of salt, pepper, paprika; 1/4 tsp each of thyme, poultry seasoning, garlic powder, onion powder, oregano, basil, ground fennel seed; a teaspoon of chopped chives from garden (dried for a couple of days on counter)                                                  🌿 🌿🌯

Lightly sauté onions, celery, carrots, pepper, mushrooms and zucchini. Just to soften a bit.

Mix it all up–spice and everything else.

Fold into casserole dish. Top with sliced mushrooms, chives and about two teaspoons of coconut aminos– if you feel like it.

Bake uncovered at 350 degrees for about 40 minutes.  From what I gather from other people’s recipes, 160-165 degrees is the temperature to shoot for.  

Ingredients are pictured above.  

Second photo shows the loaf before baking.  

A bite is missing from the third photo – had to try it after baking in case it didn’t pan out but it did pan out — I liked it!

Simply Compex

It’s a beautiful day!


Blockhead Am I

  • Playing around with new editor. I need a tutorial!
  • Not understanding how to add more than one image at a time
  • Seems like you have to choose one at a time and then create your own layout using blocks; but that’s pure conjecture on my part
  • Good god, y’all!

Mangos, Strawberries and Spinach, Oh My…

New blender arrived today and now I’m all happy making a smoothie!  



Mushroom Soup


10 ounces of Baby Bella mushrooms — sliced

1/2 cup each of red and white onion – chopped

1 1/2 carrots – chopped 

1 celery stalk with some leaf – chopped

1 cup or so of green peas

1 clove garlic — smooshed through garlic press

1/4 tsp each of:

ground fennel


 onion powder

garlic powder

Remaining Ingredients:

2 cups of vegetable stock

1 cup of water

1 1/2 cups of flax milk

2 tablespoons corn starch

Season (sprinkle over the water) about a half cup of water with a garlic pepper seasoning mix (I use a special mix from Alden’s Mill House) and a seasoning blend with salt, oregano, marjoram, black pepper, garlic (or you can sprinkle in each spice if you don’t have a blend; I use The Chef’s Miracle Blend from Alden’s Mill House).

Sauté mushrooms, onion, celery and carrots in water until soft and pretty

Add in remaining herbs and seasonings

Add in stock and water

Take a couple of tablespoons of warm water and mix with the cornstarch.  Add this mix to the soup.

Add in the flax milk

Simmer for about an hour.

This was made up as I went along and, I gotta’ say, it is delicious.

I did not know homemade mushroom soup could turn out so good!

Simple and Delicious Tomato Soup (with a nod to Trader Joe’s)


Things to chop:

1/2 cup red onion

1 stalk celery with some of the leafy part

1/2 green pepper

1/2 cup cooked mushrooms

1 large garlic clove 

1 tablespoon fresh basil

1 tablespoon fresh parsley including stems

1 cup ounce ounces of San Marzano tomato sauce

1 cup of Pomi chopped tomatoes

Other things to spice it up (give or take according to taste):

2 cups Trader Joe’s Organic Vegetable Stock

1/4 tsp curry

1/4 tsp Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp thyme

1/2 tsp oregano

Salt and Pepper to taste — I sprinkled it in — could be about 1/8th tsp each


Sauté onion, celery and green pepper in Trader Joe’s vegetable stock

Add in remaining ingredients and simmer for about an hour

I served with some gluten free croutons made from Trader Joe’s gluten free bread along with some saltine crackers

…and it was good.