Rhubarb Upside Down Cake


  • ¾ lb. sliced rhubarb
  • 1 cup sugar
  • 3 tbsp. butter
  • 1 tbsp. lemon juice
  • 2 tsp. vanilla
  • ¼ tsp. salt
  1. Combine topping ingredients in a non-stick skillet over low heat.
  2. Cook, stirring occasionally, until sugar is melted, rhubarb is tender and slightly caramelized, and liquid is thickened, 12-15 minutes.
  3. Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; spread fruit evenly into pan.

    * Make sure to simmer long enough for liquid to thicken if using frozen rhubarb.


  • 1 cup unbleached all-purpose flour (5 ounces)
  • 1 tablespoon cornmeal (optional)
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • ¾ cup granulated sugar (5 ¼ ounces)
  • ¼ cup packed light brown sugar (1 ¾ ounces)
  • 2 large eggs
  • 6 tablespoons (¾ stick) unsalted butter, melted and cooled slightly
  • ½ cup sour cream or yogurt
  • 1 teaspoon vanilla extract
  1. Pre-heat oven to 350, lowest position rack.
  2. Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside.
  3. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds.
  4. Slowly whisk in butter until combined.
  5. Add sour cream and vanilla; whisk until combined.
  6. Add flour mixture and whisk until just combined.
  7. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
  8. Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.

Miso ramen/udon

Serves 2

  • ½ cup sliced dried shiitake mushrooms 
  • ¼ medium yellow onion, thinly sliced
  • ½ tbsp. peeled and finely chopped fresh ginger
  • 1 medium garlic clove, finely chopped
  • 3 cups low-sodium vegetable or chicken broth or stock
  • 1 tablespoons soy sauce
  • 1 (6-ounce) package udon noodles
  • ½ medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces
  • ¼ cup white miso
  • 2 large eggs (optional)


  1. Soak dried mushrooms in 1.5c boiling water for 15m
  2. In stock pot, heat 2 tbsp. oil until shimmering. Sautee onions, garlic and ginger until tender, about 5m.
  3. Increase heat to medium-high. Add stock, soy sauce, mushrooms and strained mushroom liquid. Bring to boil, then lower to simmer 15m.
  4. Add napa cabbage, simmer 5m until tender.
  5. Add miso, stir to combine.
  6. Serve over cooked udon (or other) noodles. Add boiled egg, fishcake and seaweed.

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