Eeyore’s Requiem

  • 1 ½ ounces Campari
  • ½ ounce Tanqueray gin
  • ¼ ounce Cynar
  • ¼ ounce Fernet Branca
  • 1 ounce Dolin Blanc Vermouth
  • 15 drops orange bitters (Fee’s, Regan’s, or a mix)
  • 3 orange twists

Fill a mixing glass with ice, add Campari, Tanqueray, Cynar, Fernet, vermouth, and bitters. Stir until well chilled and strain into serving glass. Twist orange peel over drink to to express oils and discard.

Mexican beans

Good on tacos, Mexican food, etc.

  • 1 onion, peeled and halved
  • 1.5 cups dry pinto beans, rinsed
  • 1.5 cups dry black beans, rinsed
  • ½ fresh jalapeño pepper, seeded and chopped OR 1 tbsp chili powder
  • 2 tbsp fresh minced garlic
  • 1 ¾ tsp fresh ground black pepper
  • 1/8 tsp ground cumin
  • 9 cups water or broth
  1. Place dry ingredients in slow cooker. Pour boiling water or broth on top.
  2. Cook on high for 8 hours.
  3. Strain beans and reserve liquid. Use immersion blender to mash beans, adding liquid as needed until it’s the consistency you want.


  • 2 egg whites
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon white sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 egg yolks
  • 4 tablespoons butter, melted
  • 2 cups buttermilk (or 1.5 cups cardamom clabbered milk from pancake recipe)
  1. In a glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
  2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
  3. Heat aebleskiver pan over medium low for 5-8 minutes until hot. Spray and coat cooking spray.
  4. Fill each cup with batter until slightly less than level. Turn 180* after edges become solid. Cook for another 30 seconds. Check if ready. Repeat.

Lemon vinaigrette

  • 2 tbsp lemon juice
  • ½ teaspoon finely grated lemon zest
  • 1 teaspoon regular or light mayonnaise
  • 1 teaspoon Dijon mustard
  • Pinch sugar
  • ¼ teaspoon table salt
  • Ground black pepper
  • 6 tablespoons extra-virgin olive oil

Whisk until thoroughly blended.

Cardamom Pancakes

To make cardamom milk:

Heat up ¾ cup milk with 20 crushed cardamom pods. Cool, then put mixture in fridge to steep overnight.

For the pancakes:

  • 1 cup unbleached all-purpose flour
  • 2 teaspoons granulated sugar
  • ½ teaspoon table salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 large egg, separated
  • 2 tablespoons unsalted butter, melted
  • ¾ cup cardamom milk 
  1. Bring milk to room temperature. Add 1 tbsp lemon juice. Let it sit for 5 minutes to become “clabbered” milk.
  2. Mix dry ingredients in medium bowl. Pour cardamom milk into 2-cup Pyrex measuring cup. Mix yolk with melted butter, then stir into milk mixture. Whisk egg white in large bowl to stiff peaks. Dump wet ingredients into dry ingredients all at once; whisk until just mixed. Quickly fold egg white into batter.
  3. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, spoon batter, about ¼ cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
  4. Serve with syrup to enhance cardamom flavor.

Baked tofu

  • One box of firm tofu
  • Marinade (below)
  1. Drain tofu by setting colander on top of a bowl to collect water. Put whole block of tofu in colander, then adding a flat heavy item on top. We use a rectangle glass bowl and add 2 canned soups on top. Drain in fridge for 1 hour to all day.
  2. Cut tofu into appropriate pieces (either slabs or cubes).
  3. Marinade in glass bowl for 30 minutes, flip tofu, marinade 30 more minutes. You can marinade overnight as well.
  4. Bake at 350-400*F for 40 minutes on a wire rack. If not using a wire rack, bake on parchment paper or foil or silicon mat, turning every 10-15 minutes.
  5. Cool completely if using in salad.


Lemon herb tofu – good for salads

  • ¼ cup lemon juice
  • 3 Tbsp soy sauce
  • 2 Tbsp olive oil
  • 2 tsp dried herbs such as rosemary, dill, or oregano 
  • ¼ tsp black pepper
  • 2-3 garlic cloves, minced

Basic Asian – good for salads or stir fry

  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon water

Red Lentil Soup

  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • ¼ tsp ground black pepper
  • Pinch of ground chili powder or cayenne, more to taste
  • 4 cups chicken or vegetable broth
  • 1 cup dry red lentils, rinsed
  • 1 large carrot or sweet potato, peeled and diced
  • 1.5 tbsp lemon juice, more to taste
  • 3 tbsp chopped fresh cilantro
  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
  2. Stir in tomato paste, cumin, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
  3. Add broth, 2 cups water, lentils and carrot/sweet potato. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
  4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  5. Stir in lemon juice and cilantro.

WW 5 points total recipe