Category Archives: Eat

Sharing some of my favorite simple-to-follow recipes. The idea is to not take too much time out of your day to make food the family can enjoy. Simple can be healthy!

Recipe: Chickpea Barley Mash (Vegan)

I usually make a large pot of bean stew early in the week to serve as lunch for the work week. To keep it interesting I rotate through cajun red beans and rice, black bean soup, lentil soup, and hearty split pea soup. I love the bean/legume pressure cooker recipes at The recipes are both simple and full of flavor.

The soupy texture week over week has become a bit too familiar, however, so to change things up this week, and to use the rest of my pearl barley, I went for a legume mashup with less liquid. Combined with the barley, this resulted in a complete protein rich meal! It turned out wonderful–I couldn’t have expected better. This dish was made in the convenience of an electric pressure cooker.


servings: 8


1 cup chickpea / garbanzo beans  (soaked)
1 cup northern beans  (soaked)
1 cup pearl barley
1 carrot (diced)
1 celery stalk (diced)
1 onion (chopped)
3 garlic cloves (minced)

1 tsp basil
1 tsp thyme
1/2 tsp salt
1/2 tsp black pepper

5 cups water

  1. Heat 1Tbsp of olive oil in the pressure cooker (sauté setting). Toss in onions, carrots, and celery and sauté for 3 minutes, then throw in the garlic and sauté another minute.
  2. Add spices (basil, thyme, salt, pepper) and mix in.
  3. Add the chickpeas, northern beans, and pearl barley.
  4. Pour in water.
  5. Pressure cook on high for 30 minutes.  Natural release (15 minutes).
  6. Enjoy!

Bonus:  serve with roasted cauliflower



Recipe: Honey Mustard Chicken Legs

Looking for a quick and tasty recipe to bake chicken drumsticks? This one’s for you!

No marinating time required!

I like to use an enameled rectangular stone baking dish like Le Creuset.
It cleans up easily and no need for aluminum foil!

Serves 2.


5 drumsticks
2 Tbs yellow mustard
2 Tbs honey
1 Tbs oil
1 Tbs mayo
1/4 tsp salt
1/2 tsp black pepper


  1. Pre-heat oven 375˚F
  2. Mix all seasoning ingredients in baking dish.
  3. Wash drumsticks and pat dry with paper towel.
  4. Place drumsticks in the baking dish, rubbing the seasoning mix thoroughly over the drumsticks.
  5. Bake for 25 minutes on each side.
  6. [Optional]:  In the last 5 minutes throw in half broccoli florets (from half a head), carrots and chopped onions.

I just made this for lunch and the husband did not hesitate to reach for a second helping.

Cleanup tip: soak baking dish with soap and warm water. Requires minimal scrubbing.

Recipe: Green Bean Casserole

Green bean casserole is our staple side dish for Thanksgiving dinner.

green bean casserole


1 Tbsp butter
1 cup fresh mushrooms (sliced)

1/2 cup onions (diced)
3 garlic cloves (minced)
2 cups green beans (sliced into thirds)
3 cups chicken broth (low sodium)
1 can cream of mushroom soup (10.75 ounce)
1 (2.8-ounce) can French-fried onion rings
1 cup shredded cheddar cheese
1/2 teaspoon black pepper
pinch salt
two slices bacon (optional)


  1. Preheat the oven to 350˚F
  2. Melt the butter in a large skillet. Saute the mushrooms in the butter. Add the onions. Add the garlic.
  3. Boil green beans in chicken broth for 10 minutes and drain.
  4. Add the green beans, cream of mushroom soup, 1/2 can onion rings, 1/2 cup cheese, salt and pepper, to the onion mixture. Stir well.
  5. Pour into a greased 1 1/2-quart baking dish.
  6. Bake for 20 minutes
  7. Top the casserole with 1/2 can onion rings and 1/2 cup cheese.
  8. Bake 5 minutes.

Adapted from:




Recipe: Cranberry Orange Muffins

When life hands you cranberries… make cranberry muffins!

This recipe works with either frozen or fresh cranberries. If you have frozen cranberries left over from Thanksgiving that didn’t make it into that cranberry sauce, this recipe will ensure your cranberries do not go to waste!

These muffins come out moist and guarantee compliments to the chef!

Yields a dozen muffins

1 cup fresh cranberries
3/4 cup raw sugar
2 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cardamom (optional)
1/2 tsp vanilla extract
1/4 cup olive oil
3/4 cup orange juice
1 egg

  1. Pre-heat oven to 400˚F.
  2. Mix dry ingredients in large mixing bowl:  1/2 cup sugar, flour, baking powder, baking soda, salt, cinnamon, cardamom.
  3. Mix in cranberries.
  4. Mix wet ingredients in medium mixing bowl:  beat eggs, orange juice, olive oil, vanilla extract.
  5. Pour wet ingredients into into the dry all at once. combine until moist.
  6. Spoon into muffin cups.
  7. Sprinkle top with raw sugar.
  8. Bake for 15 minutes.

Adapted from