Category Archives: Recipes

Crunchy Granola recipe

I have made this recipe since it was published in the  Whole Earth Catalog in the 60’s. I have made a few modifications over the years. If you want to see the original recipe – just Google Whole Earth catalog granola recipe – it’s still out there and people are still making it – it’s the best!

4 cups whole rolled oats (I use Bob’s Red Mill Organic Extra Thick)

1 cup raw (not toasted) sunflower seeds

1 cup raw (not toasted) pumpkin seeds

1/2 cup flax seed (or flax meal)

2 cups shredded coconut – I coarsely grate mine from a fresh coconut – but I live in the tropics and coconuts are readily available – if you can’t get fresh use the bagged kind.

2 cups nuts – I used slivered almonds and coarsely chopped pecans.

1/2 cup Bran Buds cereal

1/2 cup oil (I used coconut oil)

1/2 cup honey

1 teaspoon vanilla

Preheat the oven the 325 degrees

Combine all the dry ingredients in a large bowl.

Combine oil, honey and vanilla and heat until bubbly in a saucepan

Pour over the dry ingredients and toss until well coated – make sure the oil/honey mixture coats all the ingredients. I squish it around with my hands. Squeezing and rubbing to make sure everything is coated.

Spread half of the mixture out evenly on an 18″ x 13″ baking sheet with 1” high sides.

Bake on a shelf in the middle of the oven  for 15 minutes, take it out and stir well – put it back and continue baking  – turning it every five minutes until the granola is lightly browned. It can go from golden to burned very quickly so you must check it and turn it every 5 minutes – or even more frequently at the end.

You can repeat with the rest of the mixture – or just freeze it and bake it later.

Mine usually takes a total of about 25 – 30 minutes.

I have a  large professional restaurant stove so I can use a full sized baking sheet which is 18″ x 26″ – I don’t have to divide the recipe – I can make it in one batch.

Don’t try to fit it all on one sheet – it needs to be thinly spread out so it will brown evenly.

Cool the granola on the cookie sheet, it will crisp up as it cools.

Add two cups of finely chopped dried fruit to the cooled granola. I used 1 cup of sour cherries and 1 cup of dried apricots. I don’t add the fruit in the beginning because it gets too hard.

When it is completely cooled store in an air tight container at room temperature.

A Mason jar is a great way to store it. Tie a ribbon around it and makes a great gift!

My favorite breakfast is 4 ounces of plain Greek yogurt mixed with whatever fruit is on hand (this morning I finely chopped 1/4 of a large Granny Smith apple) – top with 1/2 cup of the granola.

Daily salad

Lettuce, tomatoes, cucumber, bell peppers, carrot, onion.

I make my own basic dressing with 2 tablespoon of extra virgin olive oil, 1 tablespoon of  red wine or sherry vinegar, a small garlic clove mashed, 1 teaspoon of Dijon mustard, salt and freshly ground pepper and a pinch of Italian dried herbs – whisk well with a fork.

I often add Feta cheese and chopped Calamata olives and/or tuna or garbanzos.

Gazpacho recipe

Wikipedia has this to say about gazpacho

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities.

I have tweaked various gazpacho recipes to come up with this version.

I always use pounds and ounces rather than cups – it is far more accurate – you can count on the recipe always turning out the same. If you don’t have a kitchen scale – buy one!

Weigh the vegetables AFTER peeling, de-seeding etc.

Put ALL the following ingredients into a big bowl or a large pitcher.

1 pound of fresh plum tomatoes – finely chopped – I don’t peel or de-seed them

4 ounces red bell peppers – finely chopped

8 ounces cucumber peeled and seeds removed – finely chopped. I prefer the slender cucumbers with the thin skin called “pepino chino” here. I think they are called English or hothouse cucumbers in the US.

4 ounces red onion – finely chopped

4 cloves of garlic – put through a garlic press

1/4 cup good extra virgin olive oil

2 tablespoons freshly squeezed lime (or lemon)  juice

1/4 cup of red wine (or sherry vinegar) I like the sherry vinegar best

2 cups of beef broth (not hot)

1/4 cup finely chopped parsley  (I’d use Italian flat leaf if we could get it here in Panama)

1 teaspoon dried oregano

2 tablespoons of Worcestershire sauce

1 teaspoon coarsely ground pepper

1 quart of tomato juice (I use V-8 juice because we don’t have any good brands of plain tomato juice here.)

Tabasco to taste

salt of needed – I never add it because the beef broth and the juice are salty enough

I use an immersion blender to blend the liquid ingredients first – to sort of imulsify them. Then I add the chopped veggies. Give it another whirl with the blender but don’t overdo it – you want it chunky.

You can garnish it with all sorts of things:

more of the veggies used in the recipe

diced avocado

garlic croutons

crumbled feta cheese and chopped calamata olives for a Greek version

sliced spring onions


It should be served well chilled and it’s even better the next day. I have no idea how long it keeps – because it’s gone before it has time to sit around very long. My husband David is a meat and potatoes kind of guy – not too fond of “healthy – really good for you” food  – but he loves it!


My wonderful housekeeper Elly chops everything by hand but you can do it in the food processor. I saw Ina Garten – The Barefoot Contessa – make gazpacho on TV and she put the veggies in the processor one at a time – don’t make mush – just chop them.


Turkey stuffing recipe

Or Dressing if you are Southern (like me!)

I make this and the Broccoli Casserole that follows EVERY year at Thanksgiving and Christmas. And every year I try and change the menu and the family says – no way – it has to be the same! My daughter is 38 and she has been eating this since she was a child and now my 13 year old granddaughter is just as insistent that things stay the same.


6 (6 ounce) packages of Kraft Stove-Top Stuffing Mix (pork flavor)

2 cups finely chopped celery (firmly packed)

2 cups finely chopped onion (firmly packed)

2 cups finely chopped red, yellow or green peppers (or a mixture of colors) firmly packed

1 pound coarsely chopped fresh mushrooms (button or baby portobello or a mixture of both)

1 cup butter (not margerine!)

1 pound bulk pork sausage (Jimmy Dean’s or equivalent)

6 whole eggs (lightly beaten)

8 cups of boiling water


Open the stuffing packages and dump them in a large bowl.

Melt the butter in a large frying pan and cook the mushrooms until done. Add to the bowl with the crumbs.

In the same pan, in the remaining butter, cook the chopped vegetables until limp and transparent. Add a bit more butter if needed. Add to the bowl.

In the same pan cook the sausage, crumbling it up as it cooks. Add to the bowl.

Add the beaten eggs to the bowl and mix all of the ingredients well.

Pour the boiling water over the crumb/veggie/sausage mixture – mix lightly to moisten the crumbs and let stand a few minutes to absorb the water.

Spoon mixture into a well buttered 10″ x 15″ ovenproof casserole. Don’t mash it down spoon it in lightly.

Cook in a preheated 350 degree oven for 1 hour ( cover lightly with foil the first 1/2 hour.)

Broccoli casserole recipe

I  have a kitchen scale and all of my recipes are in pounds and ounces. I checked online for the equivalents in case you don’t have a scale (you really should – it is so much more accurate!)

3 pounds of raw broccoli flowerets (about 20 cups) No big chunks of stems – just the little “trees.”

Steam the broccoli for about 7-8 minutes. Set aside and allow to cool.

Coarsely grate 1 pound of sharp cheddar cheese

In a bowl mix well:

1 cup Helmann’s mayonnaise
2 cans Cream of Broccoli soup
1 tablespoon crushed garlic (or to taste)
1 tablespoon good quality curry powder
1 1/2 tablespoons freshly squeezed lime juice
1/4 teaspoon ground pepper
1/4 teaspoon salt

In a large bowl mix the cooled broccoli with the mayo/soup mixture and 2 cups of the grated cheese.

Toss it gently with (well scrubbed) hands until all the broccoli is coated.

Pour into a buttered 13” x 9” ovenproof baking dish.

Top with the remaining 2 cups of cheese.

Bake in a preheated 350 degree oven for about an hour, until heated through and the cheese is bubbly.