the Essential Herb and food pairing guide


Ever been on a diet and wanted to for lack of a better term  ‘spice’ up your apple slices or berries etc? But what do you pair with them?

Well here’s some answers for you.

I’m not a big salad person, esp not leafy kind. I may have a few leaves of baby spinach (raw) or sautés for a very short time in some garlic  and have some black olives and some cucumbers  but that usually is all. I do love my fruit salads though. So this

Essential Herb and food pairing guide    chart is great for me as You can make a very interesting salad with.


Now to just find what goes with red or white or Moscato wines!

(frankly I don’t like wine but the moscato I love! I’d drink while eating a steak dinner!



Ramen with a twist


while I was pet sitting at my Aunt’s over the holidays I brought along one of my favorite food staples..a few packs of Ramen DSCN6095noodles. 1 beef 1 chicken (can’t remember which I made here) and one I bought from H mart ( I think it’s a korean store) which was a veggie flavor which had a bit of a bite (I’m not one for hot food but they were giving sample and got it cause dad and I liked it ..its great if you feel stuffed up!) The main reason we were there when we purchased the soup was I was looking for black garlic (Nissan brand) and dad was looking for Kimchi (he puts it on hotdogs!!).  Well they didn’t have the Nissan brand noodles in black garlic

and frankly if yo click the link, you’ll see the reason I was looking in the store for it! Nissin Demae Black Garlic Oil Instant Authentic HK Japanese Ramen Noodles (5 Pack) between the price and the shipping forget it! Besides I just want to try it (even though I’m sure I’ll love it I don’t want to buy more than one.)

So I made the beef or chicken flavor noodles  and I think the night before I had infused some olive oil with the black garlic and some rosemary.

I made the soup as I usually do (I like my noodles a little tender I put them in only long enough for them to soften and loosen up) after it came to a boil I put it in the frying pan with the infused oil and even poured a little of the broth over it and added some of the black garlic. For those of you that do not like regular garlic, black garlic is sweeter and doesn’t have the harsh smell the regular garlic does.  The flavor was probably just as good if not better than what I imagine the Nissan noodles would be.

Learn more about Black Garlic


Time to eat!


Traffic Light Cookies


So we are now down to the last week and what I call the ‘Baking days of xmas’  (or at least 1-2 before you host or travel to visit family and friends) So being as you may see this week the same as I do (baked goods jsut don’t taste as good if you have to freeze or refrigerate them for awhile. They should be as fresh as possible and for Chocolate Chip and Sugar Cookies.. should be served right out of the oven (they taste like a warm hug!)

So to get to the point  I can across a recipe for one of my favorite cookies, but they missed a couple things


The main name for them is Rainbow cookies, everyone knows them by this. My landlords are italian I’m part and we never heard of them called Italian xmas cookies… There’s nothing italian about them except the color (and yellow is the middle color not white like the Italian flag)

I personally call them TRAFFIC light cookies as they are the colors of a traffic light. My Uncle always bought a box for me for the holidays, so I noticed this when I was at least a toddler or in first few school years, so it stuck and anyone in my family co-workers and some friends know what I mean when I call them that. Put it this way: the first holiday season I celebrated at my first job when customers would bring in cookie plates… everyone learned quick Kim MUST have at least one of them cookies and I WILL mow you down for it! (Same for the brownies made by one of the ladies upstairs)

Now reading through this recipe… there’s a few things that are off

They originally had the taste of almond extract (or used) paste in between (now some use raspberry, some use apricot) If you can find the Entamenn’s brand and try them, They are the closest tasting to what the cookies tasted like from the bakeries in the 80s!

Also the jam goes between the 2 layers NOT under the chocolate & there was a bottom layer of chocolate as well….


Rainbow Cookie recipe

Low cal snacks


Zi's Beauty Balm

I thought this would be great to post before what I call the Gluttons’ holidays. Thanksgiving, and the december holidays we feast so why not try to eat a less and or healthier before. You might lose that pound before you gain it. Even better, bring some with you. Also if you normally watch what you eat and only eat healthy then just use this when…

Hungry between meals?  See if you have any of these in the how & grab it. (don’t over do) I just wish the amount of calories were included.

I just want to point out that FroYo did make the list....@mcluttrell, so there.

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Morning Breakfast Bars


This idea is from the chew here’s the 2 original recipes

cinnamon-raisin-breakfast-bars-clinton-kelly  but parts of it I know I won’t like so here’s the ingredients I would use

  • Old fashioned rolled oats  or Oatmeal
  • Almonds
  • Almond butter
  • puffed rice cereal
  • Berries & fruits
  • Honey
  • chocolate or Peanut Butter (Drizzle)


Here’s another  yogurt-granola-bars-clinton-kelly

More Yuca Recipes


Simple Yucca Simmer

Servs: 4   Makes: 4 servings, 1/2 cup of fruits or vegetables

  •    – 2 lb Yucca Root (1/2 pound per person)
  •    – 2Tbsp lemon juice
  •    – 2 cloves garlic chopped
  •    – 2 Tbsp chives
  •   – 1/2 tsp salt
  •   – 1/8 tsp ground black pepper


  1. 1) Rinse yucca well, peel and halve lengthwise. Remove fibrous core. Combine lemon juice, garlic and fresh herbs in a large pot with enough water to cover yucca. Bring to a boil and add salt. Lower heat and add cold water when necessary so as not to allow water to reach another boil.
  2. 2) Pierce with toothpick or fork. When soft (not mushy) remove pieces and set aside. When all pieces are done, drain, sprinkle with pepper and serve hot.


yucca empanadas filled with apples, chocolate, and yams

For the Yucca Dough:

  •    Vanilla soy ice cream
  •   Oil sufficient for frying


  •    To Assemble:
  •    2 Tbsp. bourbon
  •    1/2 vanilla bean, scraped
  •    2 oz. sweet Riesling wine
  •    1 cup apple cider
  •    1 cup agave nectar


For the Bourbon-Agave Sauce:

  •    1/4 tsp. cinnamon
  •    1 cup chopped vegan semi-sweet chocolate
  •    1 cup diced green apple
  •    1 sweet potato


For the Filling:

  •  1/2 cup cake flour
  •    1 cup almond flour
  •    2 lbs. yucca, peeled and diced
  •   For the Yucca Dough:


  1. Preheat the oven to 325F. In a large pot, boil the yucca for approximately 20 to 30 minutes, or until very soft. Drain and place on a baking sheet. Bake for 10 minutes, or until dry. Chill. In a food processor, combine all the ingredients and process until a smooth dough forms. Allow to rest for approximately 30 minutes. Heat the oven to 425F and roast the sweet potato for 20 to 25 minutes, or until soft. Allow to cool, then remove the skin. Dice and combine with the remaining ingredients in a large bowl. Set aside.In a saucepan, combine all the ingredients and bring to a boil. Reduce the heat and simmer for 5 minutes, or until reduced by one-fourth. Remove from the heat and set aside. Roll the yucca dough into 20 1/2-oz. balls. On a lightly floured surface, press each ball into a 1/4-inch thick circle. Place 1 1/2 Tbsp. of the filling in the center of each piece of dough. Fold in half and pinch the ends together. Fry in the oil for 4 minutes, or until golden brown, turning once. Serve hot with the Bourbon-Agave Sauce and the vanilla soy ice cream.

Here’s the direct link to this receipe  the person did not do a good job of writing it up on the site


Yuca (Cassava) Pancakes


Prep: 10m

This tropical side dish mixes, cooks and tastes a lot like potato pancakes, but made with that starchy tropical vegetable called yuca (pronounced voo-ca). Looks like a brown club. Use a sharp paring knife or a really high quality, fixed blade peeler to peel it (a Wusthof-Trident peeler makes short work of it). The original called for 3 tablespoons sugar, but we like our cakes salty and greasy, so we omitted the sugar. The recipe is from False Tongues and Sunday Bread, a Guatemalan and Mayan Cookbook by Copeland Marks.

  •    3 tablespoons sugar (optional)
  •    1 teaspoon salt
  •   2 lbs yucca root, peeled, grated (cassava)
  •    1/2 cup grated mild cheese or ricotta cheese or farmer cheese
  •    1 egg
  •   1/4 cup corn oil or vegetable oil
  •   2 tablespoons butter
  •    1 tablespoon all-purpose flour


  1. Combine all ingredients except oil.
  2. Heat the oil in a skillet over medium heat. Spoon in a couple of tablespoons batter and smooth into a 3-inch to 4-inch cake about 1/2-inch thick.
  3. Brown on both sides, then drain on paper towels. Serve warm.

Oven-Baked Yucca

Servs: 6   Prep: 10m   Cook: 50m

  • addnonstick cooking spray
  • add1 lb. fresh yucca, cut into 3 inch sections


  1. In a saucepan, combine the yucca and enough water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, or until tender. Drain. Transfer yucca to a cutting board and let cool. Preheat oven to temperature 350°F. Cut yucca lengthwise into 3/4 inch-wide wedges, discarding the woody core. Spray cookie sheet with nonstick cooking spray. Spread yucca wedges on sheet. Spray wedges with cooking spray. Cover with aluminum foil and bake for 8 minutes. Uncover and bake for an additional 7 minutes.

my own pin may be to crumble bacon on it (what ever type of preference you have!)