One Giant Egg Tart


  • 1 pre-made pie shell
  • 4 eggs
  • ¼ c. evaporated milk
  • ½ tsp. vanilla
  • ½ c. sugar
  • 1.5 c. water
  1. Boil water and sugar. Let cool completely.
  2. Preheat oven to 425*F.
  3. Press pie shell in pie or tart tin.
  4. Beat eggs in bowl. Add evaporated milk & vanilla, beat more. Add sugar water, beat more.
  5. Pour filling into tart shell. Bake 25 minutes until mixture is set (check with toothpick).

Pad Woon Sen


  • 8 oz. glass noodle a.k.a. mung bean noodle
  • 1 onion or leek, sliced thin
  • 2 cups thinly chopped cabbage, brussel sprout or bean sprout
  • Other thinly chopped veggies of your choice: mushroom, carrot, celery, or whatever you have that isn’t a leafy, soggy green
  • Shrimp, chicken or tofu
  • 2 eggs
  • 4-8 minced garlic cloves


  • ¼ c. water
  • 1 tbsp. soy sauce
  • 1 tbsp. fish sauce
  • 2 tbsp. oyster sauce
  1. Soak glass noodle in very warm water for 5-10 minutes until soft. Cut into 4" bunches with scissors. Drain.
  2. Heat some oil over medium high heat. Add garlic until golden brown. Sautee veggies until almost done. Add shrimp/chicken/tofu and sautee until almost done.
  3. Make room in the center of the frying pan, add 2 beaten eggs and scramble quickly.
  4. Make room in the center of the frying pan, add noodles. Pour sauce on top of noodles, stir until well mixed. Stir well with ingredients for another 2-4 minutes until liquid is soaked up and noodle is tender. Serve.

OR you can sautee the veggies and meat separately, then put it in a large pot. Fry eggs, add to pot. Then sautee the noodles with the sauce. Mix into large pot. Serve.

Cottage cheese bread (bread machine)

  • 2/3 cup warm water (110* F)
  • 2/3 cup cottage cheese, pureed in food processor
  • 2 tablespoons margarine, melted and cooked
  • 3 cups bread flour
  • 1 tablespoon white sugar
  • 1 tablespoon dry milk powder
  • 1 teaspoon salt
  • 1 ½ teaspoons active dry yeast

Add ingredients to bread machine in order suggested by your machine.

Add in ¼ cup fresh minched herbs (dill, rosemary, thyme) and 1 tablespoon of dried onion powder for a fresh herb bread. (optional)

Salmon Cake


  • 1lb salmon
  • 1 egg
  • 0.5 caramelized yellow onion or equal amounts raw minced shallots
  • 1tbsp salt
  • Pepper
  • ¼ cup cilantro, chopped

Chop salmon in food processor. Chop onion, stir into salmon together with egg and herbs.  

Form into four patties. Fry in butter until browned.  

Lentils for lentil salad

How to prepare lentils for lentil salad.

  1. Rinse and pick lentils. Drain.
  2. Sautee aromatics (onion, garlic) in olive oil over medium heat until soft. Add bay leaf.
  3. Turn stove to medium-low, add lentils, salt and pepper. Cover, cook lentils 8-10 minutes until darkened.
  4. Uncover, increase heat to high, add ½ cup of dry white wine per 1 cup of lentils and bring to simmer.
  5. Cover with 1-2" of water. Bring to boil. Reduce heat to simmer for 20 minutes until tender.
  6. Drain and cool.

WW 1 pt = 1 cup cooked

Salmon baked in foil

  • Preheat oven to 400*F
  • Pat dry salmon. Brush lightly with olive oil on both sides. Salt and pepper both sides.
  • Place salmon in tin foil. Top with salsa (be generous, the salsa will bake down). Add a pinch of dried oregano, thyme, and a splash of lemon juice on top.
  • Fold the sides of foil over the fish and salsa, covering completely, seal the packets closed.
  • Place on baking sheet. Bake 15-20 minutes. Remove foil and serve.

Can use tilapia in place of salmon.

Kale and mushroom stroganoff



  • 1 ½ cups mushroom broth
  • 8 oz fresh cremini mushrooms, stems trimmed and sliced ¼ inch thick
  • 1 ½ c. medium-dice yellow onion (about 1 medium onion)
  • 1 tsp. paprika
  • 2 tbsp. all-purpose flour
  • 1 bunch flat-leaf kale (about 11 ounces), tough stems removed and leaves cut into bite-size pieces
  • 3 medium garlic cloves, minced
  • Salt and pepper
  • ¼ c. red wine
  • 12 oz. dried egg noodles
  • 1/3 c. sour cream
  • 1 tbsp. dijon mustard


  1. Heat olive oil over medium heat, add onion and paprika and sautee until soft
  2. Raise heat to medium high, add mushrooms and fresh ground pepper, sautee until dry
  3. Add garlic cloves, stir until fragrant, about 30s
  4. Sprinkle 2 tbsp. flour over mixture, stir vigorously until mixed in
  5. Deglaze with wine, scraping up brown bits
  6. Add mushroom broth and simmer until thick, remove from heat
  7. Meanwhile, blanch kale until tender, then cook pasta in same water. Drain.
  8. Retain 1/3 c. pasta water, add to sauce with sour cream and mustard
  9. Serve sauce over noodles