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Mango lassi

pic of mango lassi in 2 glasses

pic of mango lassi in 2 glasses

Mango lassi, Chef Ann style, made with fresh Haden mangoes. Ripe banana, non-dairy coconut creamer, plain yogurt, and delicious vanilla bean Häagen-Dazs ice cream. Garnished with crushed honey roasted almonds and a small sprig of Mint leaves.


2 large mangoes (Haden) or any fresh mango variety available

1 medium very ripe banana

1/3 cup of Plain (low-fat) chilled yogurt

2 scoops of vanilla bean ice cream (Häagen-Dazs)

1 cup of coconut creamer (non-dairy) is optional

1 cup of crushed ice


Honey roasted slivered almonds (crushed)

2 small mint leaves per glass

Directionspic of mango and banana

  1. Wash and rinse mangoes in cold water, pat dry before you peel, slice and add to the blender
  1. Add mangoes and banana in blender and puree for 2 minutes
  2. Now add remaining ingredients and blend for 2 minutes or until the consistency is frothy.
  3. You may add additional crushed ice if you wish
  4. Pour into tall or short glasses
  5. Garnish with crushed almonds and fresh mint

There, you have it fresh Mango lassi Chef Ann style
Buon Appetito my friends!

Total time: 8-10 minutes
Servings: 2-4 depending on size of glass

pic of mango, banana and cream Chef Ann Tips for Mango lassi

Mangoes, there are so many varieties to choose from, so help yourself to your favorite. My fav just happens to be the Haden mango for this lassi recipe.

If you choose a smaller variety such as the Alphonso mango, you may need to use three or four mangoes for this recipe.

Your choice

Some of you may not like coconut, please fill free to go with your choice of milk. Remember this is a ‘Chef Ann style’ lassi. I do recommend almond milk as a nice option for this mango lassi.

You can also use any brand of vanilla bean ice-cream you like.

Crushed ice or ice cubes

Another tip to consider, omit crushed ice in the blender. Add ice cubes to your glass then pour your mango ingredients over the ice. Mango lassi over ice, how nice is that!

Lactose intolerant?

Those of you that are lactose intolerant, not to worry just skip the ice cream and the yogurt. Don’t forget, the coconut creamer for this recipe is (non-dairy).

Here are several great (milk) alternatives to choose from; Almond, Cashew, Coconut, Hemp, Rice, and Rose milk.

Less sugar

This fresh mango lassi is presented to you with far less sugar than the traditional mango lassi found in Punjab province. For those who prefer to do as little sugar as possible, but still want to live on the edge a bit, here you have it!

Enjoy this great beverage any time of day!

Show your Love

Oh, by the way, don’t forget to ‘Like’ or leave me a ‘Comment’ at the bottom of this page.


lassi – wiki


Salmon Croquettes Delight; Made With the Best Quality Sockeye

pic of salmon croquette
pic of salmon croquettes

Baked Salmon Croquette garnished with Lemon dill dressing

Baked Salmon Croquettes

Salmon Croquettes; wild Alaskan Red Salmon, Baked salmon croquettes uniquely shaped. Prepared with colorful sweet bell peppers, diced celery, scallions, Italian bread crumbs a hint of cayenne pepper and a dash of smoked paprika. Served golden brown and garnished with a drizzle of lemon dill dressing.


  • 3 cans of Red Salmon (wild Alaska) 7.5oz (213g) or (2) 14.75-ounce cans
  • 1 Tbsp. finely diced celery or 1 tsp. of celery seed
  • 2 Tbsp. of Orange bell pepper (diced small)
  • 2 Tbsp. of Red bell pepper (diced small)
  • 4 Scallions (green onions) finely chopped
  • 2 large eggs (beaten)
  • 1/4 tsp. of fresh lemon juice

    pic 4 salmon croquettes

    Red Sockeye Salmon

  • 1 cup of Italian bread crumbs
  • 1/2 cup of Panko bread crumbs
  • 1/4 tsp. Cayenne pepper
  • 1/4 tsp. Smoked paprika

Ingredients for Lemon Dill Dressing

  • 4 sprigs of fresh Cilantro (chopped)
  • 2 Scallion diced
  • 1/4 tsp. of garlic and parsley seasoning
  • 1 and 1/2 Tbsp. of fresh lemon juice
  • 1 Tbsp. of fresh chopped Dill or 1 tsp. of dried Dill Weed
  • 1/2 cup of Miracle Whip
  • 1 and 1/2 tsp. of Honey mustard
  • 1/4 tsp. of sweet relish
  • 1 Tbsp. of sweet Marsala

Preparation for Lemon Dill Dressing

  • In a medium size bowl combine all of your ingredients; use a fork or a whisk and stir for about three minutes
  • Do a taste test, you may want to add a dash of salt; if not cover and refrigerate until ready to use
  • Remove from refrigerator fifteen minutes before serving

Instructions for Salmon Croquettes

  • Open both cans of salmon, but do not remove salmon until you have drained all liquid from the can.
  • Hold each can under cold running water with salmon still in the can for about two seconds, now take a fork and press down on salmon allowing water to drain out of the can

Preparation before cooking

  1. In a large bowl add 1 can of salmon
  2. Prick salmon apart with a fork making sure to remove the visible small bone particle and loose skin; discard in sink
  3. Repeat this process with the other cans of salmon
  4. Combine bell peppers, green onion, celery, eggs, lemon juice, cayenne pepper and a 1/2 cup of Italian bread crumbs
  5. With a fork or spatula blend ingredients well, portion ingredients into four, six or eight parts with a spoon or spatula
  6. In a medium size bowl add a 1/2 cup of Italian bread crumbs and the 1/2 cup of Panko crumbs
  7. Using your hands begin to mold each section into an oblong shape
  8. Holding one salmon croquette at a time sprinkle bread crumbs all over, or you can roll them in bread crumbs
  9. Gently shake off excess bread crumbs
  10. Place salmon croquettes on a medium size plate and cover with plastic wrap; place in refrigerator for about thirty minutes to an hour
  11. Preheat oven 350 degrees F.
  12. Remove salmon croquettes from refrigerator and discard plastic wrap; sprinkle smoked paprika gingerly (carefully) on both sides
  13. Place croquettes on a non-stick cookie sheet; you may also line a cookie sheet with parchment paper in the case that you do not have a non-stick pan

Preparation while cooking

  1. Place croquettes in oven on middle rack; 350 degrees for twenty-three minutes
  2. If you have placed your salmon croquettes on parchment paper, remove them from the cookie sheet and put them on a Comal / iron skillet or another ‘broiler-safe’ pan
  3. Now put them under the broiler for two minutes or until golden brown; watch carefully so they do not burn
  4. If you did not use parchment paper, just make sure that your baking sheet is broiler safe and follow number 3.
  5. Serve on a platter or individual plate and garnish with lemon dill dressing; Buon Appetito my friends

Preparation time: 28 minutes
Cooking time: 25 minutes
Total time: 53 minutes
Servings: 6-8

Chef Ann Tips

What to buy:

My choice was the Red Sockeye Wild Salmon, however, the Wild Pink Salmon is another choice for this recipe if preferred. You can also buy Boneless Skinless Salmon in the can. Be prepared to pay more at the market.

How to prep Can Salmon:

You may or may not rinse canned salmon in cold running water before removing from the can and pouring into a bowl.

Be sure to remove the visible bone in the center of the salmon; better known as the (backbone).

Do not bother with the removal of all the little soft bones, they are all edible.

I do remove some of the loose skin found in the can, but not all of it. Just in case, you did not know; Omega 3 fatty acids are found in the skin of salmon.


Dried Celery seed is fine to use in this recipe if fresh celery is not available. For those of you that want more spice;double the Cayenne pepper, but keep in mind you will be tasting more heat than the real flavor of the Sockeye Salmon.

Size matters:

After mixing all of your ingredients into the salmon, decide how large you want croquettes to be. I would suggest 2.4 or 2.5 ounces per croquette for a party of four. You can portion them at five ounces each and that would yield a large croquette as featured at the top of my recipe. Also, if you do not care for the shape of my croquettes; by all means make salmon patties, and reduce the baking time by five to seven minutes.

About the Lemon Dill Dressing:

Plain Greek Yogurt or mayonnaise can be a substitute for the Miracle Whip. The use of sweet Marsala is optional. The best tip I can leave you with is to just put your whole heart into making this the best dish ever!

Helpful information

  • Icicle Seafood Inc. is a Seattle-based processor of the Arctic Star brand of canned “Wild Alaska Red Salmon”, used for my recipe.
  • Alaskan Star Inc. Seattle, Washington 98199 distributes this product.
  • This salmon is ‘wild caught’ in the U.S.A
  • One serving of this red salmon provides 800mg of EPA and DHA Omega-3 fatty acids.
  • Nutrition Facts about this product are as follows; serving size 2 oz. (56g / ¼ cup) Servings about 4, Calories 90, Fat Calories 40
  • This product has zero sugars, which should make any diabetic smile.
  • You may not find the Arctic Star brand in your market; here are some labels to consider. Deming’s, Honey Boy, Black Top, Trader Joes label, Raincoast Trading, and Vital Choice.

Icicle Seafoods, Inc


Cauliflower Roasted Garlic & Herb Whipped

pic of cauliflower

pic of cauliflower


Beautiful “cheddar” cauliflower joined with an intensely robust flavor of freshly roasted garlic, melted butter and herbs then whipped to perfection. This side dish could easily be mistaken for garlic mashed potatoes.

Orange "Cheddar" Cauliflower

Orange “Cheddar” Cauliflower


2 large heads of “cheddar” (orange) cauliflower
1 medium garlic bulb (wrapped in foil)
1 Scallion (diced)
2 Tbsp. dried crushed parsley
4 Tbsp. of butter
1/2 cup of chicken stock or broth
Salt and pepper to taste


  1. Remove the bottom portion from cauliflower and discard.
  2. Chop cauliflower in quarters and place in a large prep bowl of cold water and add 1/4 cup of white vinegar.
  3. Allow vegetable to soak for about five minutes, then pour water off and repeat process until water is clear of any unwanted particles.
  4. Rinse in cold running water, and place in a colander to drain.
Preparation before cooking
  • Preheat oven at 325 degrees
  • Wrap whole garlic bulb in foil
Preparation while cooking
  • Wrap whole garlic bulb in foil then place in oven for about 15 minutes
  • In a large stock pot, add 1/2 cup of chicken stock or chicken broth. Place steamer insert and add all of your cauliflower and cover with lid

pic of veggie in steamer

  • Bring to a boil for about 15 minutes, lower your heat keep the lid on for five minutes to continue the steam process
  • Be mindful that you do not want mushy cauliflower; check at the 12 minute point of boiling
  • With a fork, slightly prick cauliflower. It should be tender with a slight firmness; enough that the fork goes right in
  • Remove vegetable from steamer and place in a large mixing bowl
  • Remove and discard the root cluster that is attached at the bottom of the roasted garlic bulb, along with the papery skin.
  • Squeeze to remove roasted garlic then combine it with the cauliflower
  • With a fork, mash roasted garlic cloves and add butter and parsley
  • Mix at medium high-speed until fluffy; add salt to taste and continue to mix at medium speed until cauliflower has a whipped consistency
  • Plate and garnish with chopped parsley or diced scallion

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time:
30 minutes
Servings: 6-8

Chef Ann Tips for Cauliflower

It is important to pick an unblemished head of cauliflower. Check for little dark spots. You want the entire head to be deep orange or golden in hue. Be sure that the head is firm; this will ensure freshness.

You can also use the white or green for this recipe. For a nice change of pace, this is a great substitute for mashed potatoes and the taste is actually pretty close. Your taste buds will deceive you with this recipe.

When choosing garlic bulbs; the firmer they are the better. This also ensures freshness. The garlic cloves should be tight and the papery skin intact. Also, for those serious garlic fans you can use a large bulb of garlic to get an extra bang in flavor.

If you have any stock/broth left over, you can use some of it in your mix. The other alternative, would be to simply refrigerate or place in the freezer for your next recipe.

Helpful information

White cauliflower is the most common color of this vegetable! Venture out and try some of the other colors, I do believe you will enjoy them. I have chosen “Cheddar Bouquet” or “orange” cauliflower for my recipe. This color trait contains about 25% more Vitamin C than the white does. The “cheddar” also contains a good amount of potassium. This wonderful vegetable is great to eat in its raw form as well as steamed or stir-fried. Which helps hold the nutrients needed from this vegetable?



Crab Cakes

photo of crab cakes on plate

Crab Cakes; Jumbo Lump crab meat, sweet and succulent. Crispy Crab Cakes, baked, grilled or pan seared then paired with a Special Creamy Sauce that will knock your socks off.


1 1/2 pounds of jumbo lump Crab meat (go to blog: Selecting Crab Meat for Crab Cakes)

2 Tbsp. cream cheese (chive & onion spread)

2 Tbsp. Yogurt (plain non-fat)

3 green onions (diced)

1 tsp. Lemon juice

1 yellow mini bell pepper (diced)

1 orange mini bell pepper (diced)

2 eggs lightly beaten with a pinch of sea salt

1 1/2 cup Panko bread crumbs

1/2 cup crushed corn flakes (optional)

2 Tbsp. Coconut oil or Rice Bran oil


1/2 tsp. of Dill Weed

1/2 tsp. of Chili powder (mild)

1/4 tsp. of Cayenne pepper (optional)

1/4 tsp. of Garlic powder

1/2 tsp. paprika (smoked paprika optional)

My Special Creamy Sauce (optional)

2 Avocados (medium)

2 Roma tomatoes (large)

4 sprigs of Cilantro

1 Tbsp. Honey Dijon (fat free)

1/2 tsp. of garlic and parsley salt

1/2 tsp. of Lime juice

1/2 tsp. of onion powder

Chef Ann Notes:

  • Selecting the perfect Crab meat is paramount for this recipe! You can start at the ocean or the nearest seafood market, but be ready to spend a little more. This Crab Cake recipe I have created for you is so worth the money, and believe me; you will not find a better crab cake in North America! 😉
  • Look for the Jumbo Lump Crab and not the imitation crab meat that you see at the local market. Be sure to drain any excess water before you prepare your crab cakes. look for shells or particles and discard.
  • Try to keep the lumps as they are, when you mix and fold in all your ingredients to form your crab cakes
  • Also keep in mind your option, to turn up the heat and use more spice. This will of course depend upon whom you are cooking for. The amount of cayenne pepper that I add to this recipe makes it very mild.
  • Regarding the cream cheese I choose, “chive & onion spread” it works perfect, but you may substitute for plain cream cheese or yogurt.
photo of crab cakes on plate

Crab Cakes


  1. Rinse all produce in cold water and pat dry before using
  2. Check crab meat for shells, and discard before you begin this recipe
  3. Do not shred crab meat, keep it lumped as possible for this recipe
  4. Do not refrigerate the 2 tablespoons of cream cheese (set aside until ready to use)
  5. I recommend that you line a cookie sheet with parchment paper, if you choose to bake your crab cakes
Preparation before cooking
  1. Preheat oven at 375 degrees if you choose to bake crab cakes
  2. Line cookie sheet with parchment paper and set aside until you are ready to use
  3. In a large bowl, add Panko crumbs, crushed corn flakes and paprika; set aside until ready to use
  4. In another large mixing bowl, combine the first 8 ingredients, starting with the lump crab meat and all of your five seasonings
  5. Try to keep your crab meat in lumps, as much as possible
  6. Mix lightly with your hands or a wooden spoon or spatula, blend gently for about thirty seconds
  7. Now you are ready to form crab cakes; spoon two to three heaping tablespoons into the palm of your hand, begin to form the shape of a small or medium size burger
  8. You want each crab cake to fit the palm of your hand, 1/4 of an inch thick
  9. Place each perfect formed crab cake into your mixture of crumbs and coat both sides, then place them on the parchment lined cookie sheet or a large plate and cover with plastic wrap
  10. Now transfer to your refrigerator and allow them to chill for 30-40 minutes. Please Note; This process will help crab cakes to hold shape and not fall apart or crumble while cooking.
  11. You may also chill over night, and cook the next day
  12. While cakes are chilling; this is a great time to start your special sauce, check out preparation for “Special Creamy Sauce”
  13. When you remove crab cakes from the refrigerator, let them rest for five minutes before baking, grilling or pan searing
Preparation “Special Creamy Sauce”
  • Place all of your ingredients into a blender or food processor on medium high until your mixture is smooth and creamy
  • Now pour your sauce into a bowl, cover with a lid or plastic wrap and refrigerate
  • Remove special sauce from refrigerator fifteen minutes before serving
Preparation while cooking (Baking)
  • Place crab cakes in oven for ten to twelve minutes
  • You want cakes to be crisp and golden brown
  • If crab cakes are not crispy or golden brown, give them a few more minutes to brown
  • Watch them carefully, because you do not want them to over cook or dry out!
Preparation for (Grilling)
Cook for 2 to 3 minutes on each side or until you have a nice crispy golden finish, then remove from grill
Cooking (Pan Seared)
  • In a large skillet, add your oil and bring to a medium high temperature. Please Note; I recommend using cast iron cookware when pan searing, stainless steel is always my second choice
  • Place as many crab cakes as you like, but be sure to leave a little space between each cake
  • Allow them to cook for 2 to 3 minutes each side, you want a nice golden color before turning them over
  • Make sure that your cakes have a nice crisp golden color before removing from the pan / skillet
  • Place them on a paper towel to drain off any excess oil and you are now ready to serve up some spectacular Crab Cakes

Buon Appetito

Preparation time: 30-40 minutes
Cooking time: 10-12 minutes for
(Baking) 4-6 minutes for (Grilling) and 6 minutes for (Pan Searing)
Total time: 30-37 minutes
baking/ 29-31 minutes grilling and 31
minutes if pan searing
Servings: 4 and makes 6-8 crab cakes

♥ Chef Ann Tips
  • Aioli, tarter and cocktail sauce are all acceptable condiments for these luscious crab cakes
  • As for my “Special Creamy Sauce” this puts the icing on the crab cake! So Give it a go and tell me what you think?

Until next time, Buon Appetito

Helpful information

Selecting Crab Meat for Crab Cakes | Rice Bran Oil | What is lump crab | – imitation crab meat what is it?


Chicken Kabobs

photo of chicken on skewer

Chicken Kabobs


Chicken Kabobs, cubes of chicken breast marinaded with Mediterranean/Middle Eastern spices. Complimented with decadent fruit and veggies, an experience of mouth watering flavors and textures.


  • 3 Boneless Skinless Chicken Breast split in half, then chop into 1 inch thick cubes
  • 18 Bamboo skewers (10 inch / 25.4cm)
  • 2 large bell peppers chopped into cubes
  • 2 large red bell peppers chopped into cubes
  • 2 medium onion (purple) chopped
  • 1 pint /cherry tomatoes yellow or red
  • 2 large zucchini chopped medium 1 inch thick (square or round)
  • 1 medium pineapple or can pineapple chunks (drain juice)photo of kabob ingredients
  • 4 Tbsp. crushed Garlic and juice (if using the jar)
  • 4 Tbsp. ground Coriander
  • 4 Tbsp. ground Ginger
  • 4 Tbsp. ground Sumac
  • 4 Tbsp. smoked Paprika
  • 3 1/2 Tbsp. Cinnamon
  • 2 Tbsp. ground black pepper
  • 2 Tbsp. Grapeseed oil


  1. Rinse chicken breast under cold running water and pat dry before chopping and adding seasoning.
  2. Wash and rinse all fruits and produce before using.
  3. Soak skewers in cold water for one hour before adding chicken, fruit and veggies.
  4. Cut your chicken, fruits and veggies one inch thick; see my tips below.

NOTE: My Chicken Kabob recipe gives you a choice, “To grill or not to grill”?

Cooking Method One

Preparation before grilling
  1. In a small bowl add cinnamon, coriander, ginger, sumac, paprika and black pepper then stir very well with a fork.
  2. In a large bowl add all of your chicken cubes, grapeseed oil and minced garlic. With your fingers or a fork coat your chicken
  3. Now add all of your dry spices to the large bowl of chicken and minced garlic cubes. Make sure to coat chicken on all sides.
  4. Cover and place in refrigerator for one hour or overnight for more intense flavor.
  5. After chopping fruit and veggies, place them in individual medium size bowls and set aside until ready to use.
  6. Remove chicken from refrigerator and prepare to arrange your skewers.
  7. Starting with skewer point, you can begin to arrange and create your kabobs or follow my photo as your guide.
  8. Leave about three and one half inch clearing at the bottom of the skewer for handling.
  • You are now ready to place chicken kabobs on a nice hot grill. Place a little space between each Chicken Kabobs, this will insure no problems when you turn them over to cook on the other side.
  • Allow chicken kabobs to cook three to four minutes on each side and keep a close eye out so that they do not burn.

Cooking Method Two

Preparation for Baked Kabobs
  1. Preheat oven at 450 degrees, thirty minutes before placing Chicken Kabobs in oven to bake.
  2. Place a layer of parchment paper over two long cookie sheets.
  3. Please follow direction 1-8 under “preparation before grilling”.
  4. After arranging chicken cubes, fruit and veggies onto your skewers, place them onto the cookie sheets and leave a bit of space between each skewer.
  • Place cookie sheets on middle rack and cover with foil. Do not let foil touch kabobs.
  • Kabobs should cook for 15-17 minutes then remove foil and give them five more minutes of baking time before removing from oven.
  • Keep a close eye out, so that chicken kabobs do not dry out.
  • You may baste kabobs with a brush of lemon and grapeseed mixture. This is of course optional.

Preparation time: 25 minutes
Cooking time: 6-8 minutes on the grill / 15-20 minutes in the oven
Total time: 33 minutes (grill; max) / 45 minutes (oven; max)
Servings: 6-10

Chef Ann Tips

  • The main plan for this delightful Chicken Kabob recipe, is for you to have fun and be creative!
  • Here are a few good pointers; Purchase nice plump boneless skinless chicken breast. You can butterfly them or ask the butcher.
  • Another matter you will need to attend; or again you can ask your butcher to remove the white tendon that runs along the inside of each chicken breast. It can be bothersome because it is tough and might be difficult for some to remove.
  • Be mindful when chopping your chicken breast; the larger your chunks equal longer cooking time. You will also need to cut your fruit and veggies the same size. Keep in mind that fruit and vegetables always cook quicker than your meat.
  • Your chicken cubes will shrink a little during the cooking process. Whatever you do, remember to soak those skewers in cold water. This will keep them from burning in the oven or on the grill.
  • I thought it might be nice to introduce some of you to an unfamiliar spice that is widely used in the middle east.
  • Since the origin of Kabobs is Middle Eastern, I thought it would be nice to take a moment and feature this most tasty spice called “Sumac”. The taste is citrus-like resembling the tartness of a lemon. I like to use it in place of salt in some of my recipes.
  • It is fairly new to North American cooking. My hope is that you will try it and like it because it is truly a nice substitute for salt, and adds a wonderful charm to any dish or beverage you prepare.
  • If you don’t find it at your local market, try any Mediterranean /Middle Eastern market and you are sure to find it. Check expiration date and any signs of discoloration or lumpiness.
  • Be sure to store this spice in a cool dry place away from light and air.
  • My Chicken Shish Kabob recipe is delicious over a bed of saffron rice and a drizzle of fresh squeezed lemon, mint, honey and yogurt sauce.
  • My chicken kabobs are arranged according to how my taste buds are satisfied. So be encouraged, be creative and let your taste buds guide you!

Buon Appetito my friends


Ziyad Premium Quality Mediterranean SeasoningSumac spice


Eggplant Casserole

photo of eggplant n dish

Eggplant Casserole


Eggplant Casserole, Just think comfort when it comes to this great entrée. Enjoy the tasty flavors that await you. Deliciousness to the very last bite.


  • 2 medium large (purple) Eggplant sliced 1/4 in thick (round)
  • 1 large red onion sliced very thin
  • 3 large Portabella caps sliced medium thin
  • 2 cups of chopped smoked turkey (turkey breast or leg)
  • 2 cups of shredded Mozzarella cheese (reduced fat)
  • 3 scallions diced
  • 1 large zucchini chopped 1/4 in thick (round)
  • 2 tbsp. of evoo (extra virgin olive oil)
  • 1/4 cup of chicken stock (low sodium)
  • 2 eggs beaten and a dash of sea salt
  • 1/2 cup of Cashew milk

    photo of a large eggplant

    Large firm Eggplant


  • Crushed Basil and marjoram sprinkle over eggplant
  • Dried parsley and garlic powder over portabella slices
  • Dried Oregano, and lemon pepper over zucchini


Wash and rinse all produce well before use.

Cut off both ends of the eggplant and zucchini, discard before you start to prep for this recipe.

Preheat oven at 450 degrees

Preparation before cooking:

  1. Pour eggs into 1/2 cup of Cashew milk and set aside.
  2. You will need an 11 x 7 baking dish or 2 quart (1.9 liter)
  3. Pour chicken stock into the bottom of the baking dish and add eggplant circles. Season with crushed basil and marjoram. Layer with onions then chunks of turkey and shredded mozzarella.
  4. Now place zucchini circles and sprinkle dried oregano and lemon pepper seasoning and add onions on top.
  5. Begin to layer eggplant and a drizzle of evoo. Season with basil and marjoram, then a layer of shredded mozzarella and turkey chunks.
  6. Start placing your beautiful rustic portabella slices and season with dried parsley and garlic powder.
  7. Layer eggplant then a drizzle of evoo. Season with basil and marjoram before adding onion, turkey chunks and shredded mozzarella.
  8. Now top with a layer of zucchini, oregano and lemon pepper.
  9. Repeat process, but be sure that eggplant is the top layer with no added evoo.
  10. Pour your egg and milk mixture over the entire eggplant casserole and add crushed basil, marjoram, some sliced onions, shredded mozzarella and diced scallions.
Preparation while cooking:

Lower oven temperature to 375


Cover and place Eggplant Casserole in oven for 50 minutes

Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour and 5 minutes
Servings: 6 – 8

Chef Ann Tips for Eggplant Casserole

Be sure to choose a deep purple eggplant with tight skin and heavy for its size. Be sure it has no blemishes or discoloration.

Keep eggplant in the crisper section of your refrigerator. It will keep nicely for several days after purchase.

Those of you who love eggplant are sure to enjoy this Eggplant Casserole.

It is most important that you pick a firm eggplant, this insures freshness and great taste! Fresh herbs and spices are of equal importance, but for those of you unable to find them use seasonings available to you and be sure to check expiration dates.

An all time favorite of mine is the Trader Joe’s (21 seasoning Salute) this is delicious on eggplant and zucchini. If you don’t have basil, marjoram or parsley go with this blend and you will be equally delighted!

This Eggplant Casserole freezes very well, should you have left overs. Also; if you wish to serve a smaller party, cut back and use one large eggplant and maybe two portabella caps, a medium size zucchini perhaps one and a 1/2 cups of chopped turkey and 1/4 cup of cashew milk with one egg instead of two. You can play around with the portions a bit.

Cooking time: reduced by ten to twelve minutes making serving size four to six.

Buon Appetito

Helpful information

Eggplant – wiki | Eggplant – | Eggplants: How to choose, store and prepare – LA Times


Curly Kale Stir Fry

photo of curly kale stir fry
photo of curly kale on plate

Curly Kale Stir Fry


Curly Kale Stir Fry, with tender carrots, onions, colorful bell peppers and the bold flavors of crushed garlic and Sriracha sauce. Click on the photo to enhance your taste buds.


  • 2 bunches of fresh Kale (chopped)
  • 2 medium carrots sliced thin
  • 1 large white onion (chopped)
  • 1 large yellow bell pepper (chopped small )
  • 1 large orange bell pepper (chopped small)
  • 2 Tbsp. crushed garlic
  • 2 Tbsp. of Sriracha hot chili sauce (optional)
  • 4 1/2 Tbsp. Sesame oil
  • 1 Tbsp. Soy sauce low sodium (optional)

    photo of fresh curly kale - organic

    Fresh organic curly kale


  1. Curly Kale can hold on to a lot of critters, debris and dirt. It is smart to wash it thoroughly.
  2. Chop the stems and set aside in a bowl of cold water and two tablespoons of white vinegar. This is of course optional, I realize some people just don’t care to eat that part of the vegetable.
  3. Place kale leaves in a large bowl or sink with 1/2 cup of white distilled vinegar and cold water allow to soak for 15 to 20 minutes.
  4. Before removing from water, swish Kale around vigorously then drain the water.
  5. Repeat this process until water is clear and you see no debris or sign of any critters on the curly leaves. Rinse in cold water before placing in colander or salad spinner.
  6. Wash bell peppers and carrots. Peel and rinse onions in cold water before chopping.

Preparation before cooking (using a Wok or Iron skillet)

Allow the wok to get very hot before adding Sesame oil, now pour 1.5 tablespoons of Sesame oil. You want to coat the wok very well, by making sure that the Sesame oil is evenly distributed from the bottom up and around the sides.

Preparation while cooking

Now you are ready to add your sliced carrots and stems from your kale. Stir continuously for about two minutes then add chopped onion. Continue to stir for about 10 seconds then remove from wok and set aside in a medium size bowl.

Coat wok again with 1.5 tablespoons of Sesame oil and add half of your fresh Kale. Stir fry for about two minutes adding only half of your crushed garlic, a splash of soy sauce and a splash of Sriracha sauce.

Now add half of the carrots, Kale stems, and chopped onion. Continue to stir fry for 10 seconds, making sure to incorporate all ingredients very well before removing from wok. Place in a large bowl.

You will now add the last 1.5 tablespoons of Sesame oil to your hot wok, and again making sure that the wok is evenly coated before adding the rest of the Kale. Quickly stir fry continuously for the next two minutes while adding the remaining portions of crushed garlic, carrots, onions, stems and another splash of Soy and Sriracha sauce.

Remove wok from heat and serve up this delicious Curly kale in a large bowl.

Preparation before cooking (using a skillet)

Do not worry about coating the side of your skillet. You need only be concerned with the bottom of your skillet being hot enough to begin the stir fry process.

Preparation while cooking

You want to heat 1.5 tablespoons of sesame oil at a high temperature before adding carrots and stems. Stir continuously for about three minutes then add chopped onion.Continue to stir for another 10 seconds then remove ingredients from skillet and set aside.

Add 1.5 tablespoons of sesame oil and allow it to get nice and hot before adding fresh Kale. Only add what comfortably fits into your skillet without spilling over. Stir continuously for about two minutes while adding only half of your crushed garlic, a splash of soy sauce and a splash of Sriracha sauce. Make sure to stir and mix all of your ingredients very well. None of your veggies should be sticking to the skillet.

Now add only half of the carrots, stems and chopped onion, stir for about 10 seconds and remove from skillet and place in a large bowl. You are now ready to start the same process all over again with the remaining uncooked Kale.

Preparation time: 20 minutes
Cooking time: 6 to 12 minutes
Total time: 26 to 32 minutes Servings: 4 to 6

Chef Ann Tips ‘Curly Kale Stir Fry’

Speaking of curly Kale; this is just one way to clean kale. I repeat the cleaning process at least three times, and it usually does the job! My husband and I enjoy every bit of this wonderful vegetable; yes it is true that the stems of curly Kale can be tough. It’s for this very reason that I chop the stems and discard the bottom tip about 1/2 inch before washing, rinsing, chopping and stir frying.

The stems stir fry nicely when added with the carrots and onions in the hot sesame oil. This method actually tenderizes the stem and gives you a slight crunch, but no toughness at all! However, stir frying the stems is optional.

Please keep in mind when chopping carrots to stir fry, you want to make sure that you slice them diagonally and the thinner you chop or slice them the quicker they will cook. The tenderness will depend upon two things, how thick or thin you chop or slice your carrots and how long you stir fry.

If you want extra tender carrots and kale stems, you will need to stir fry for about three and a half to four minutes longer. Also note; that it is possible to use less or a tad bit more Sesame oil than called for, this is up to you and will depend upon how large or small the skillet or wok you are using.

Helpful information

If you like to cook and do not own a wok, take the plunge and buy one. You will love it!

Kale – nutrition – wiki

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