Recipe Obsessed

This chili is incredibly simple, yet incredibly delicious.  It cooked quickly and can be dressed up with other veggies if you're adventurous.  Our family likes it plain.

1 medium onion, diced
1 pound lentils
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste
1 can diced tomatoes, not drained
1 cup pasta sauce
5 cups water

Saute onions in a splash of olive oil for about 3-5 minutes in your cooking pot on medium low heat. Add all other ingredients, simmer about 20 minutes. Serve with chopped cilantro mixed in.


This quick and easy meal can be prepared very quickly for an easy weekday dinner.

A friend of mine brought this for a party once, and since then it has been a favorite.  The fresh herbs are key.  Mix everything below well and chill before serving.

2 small cans sliced black olives, drained
1 can of shoepeg corn (10-11oz), drained
1-2 avocados, diced
2-3 small tomatoes, diced finely (or use a can of petit diced tomatoes - I prefer fresh)
1 can black eyed peas
3-4 sprigs fresh dill, finely chopped
3-4 sprigs fresh cilantro, chopped
6-8 leaves frech basil, finely chopped
1 curet of Italian seasoning

I love a tasty vegetable side dish.  One of my recent favorites involves the cauliflower.

I generally like it steamed with some seasoning salt.  Lately, I've experimented with  roasting it.

Good idea.


Rinse your cauliflower and cut into chunks, then toss in a bowl.  I season it with salt and pepper, then squeeze fresh lemon all over it and drizzle with a bit of olive oil. Arrange it in a glass pan and bake at 400 degrees for a good 30 minutes.  Enjoy as a side or plain!

I am a sucker for fresh, homemade dressing.  I use it as a marinade, over salad or for dipping crusty bread.  This combination can be used for all three purposes.  The bright green color gives it a vibrant and festive feel.

1 bunch of cilantro, rinsed
2 tablespoons olive oil
juice of 1 lime
1 clove fresh garlic or 2 tablespoons jarred minced garlic
splash of hot sauce

Blend all ingredients in a food processor or blender.  Enjoy!

It has been quite some time since I've posted a recipe.  My work has gotten more hectic and my family and main blog have gotten all my attention in my spare time.

I have a backlog of delicious recipes to post...many photos to sort through, ingredients to type up and share.  I will start with one of our family favorites: seared ahi tuna.  I purchase sashimi grade tuna steaks frozen from a local gourmet shop that also happens to have an online presence - TKgourmet.com.  I prefer the Yellowfin Saku AAA Grade Tuna Loins - delicious.  My Ahi Poke salad recipe used this tuna raw and it was delicious.

What you will need:
sushi-grade tuna steak(s)
1 tablespoon sesame seeds
1/4 cup reduced sodium soy sauce
1 teaspoon sesame oil
juice from half a lime (too much lime juice and the tuna will "cook" mire like a ceviche)
salt and pepper to taste


I cheat on the lime juice and use frozen fresh lime juice as you can see in the photo below.  Mix all of the above in a bowl.  Pour on a shallow plate and roll the tuna in the mixture.


Heat up your pan to a medium-high temperature before putting the tuna on.  I dump the tuna, sauce and all in the pan.  Cook about 5 minutes, depending on how pink you want the tuna.  Since this was a high quality piece, I let it stay fairly red.

For the salad I picked fresh spinach and kale from my garden.  Chopped up some warm bacon and cucumbers.  Delicious.

I have always been rather fearful of asparagus.  I never know just how to cook it, and usually end up chopping it raw into a salad.  This time I experimented with roasting and was quite pleased.


1 bunch fresh asparagus, trimmed
cooking spray or butter
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar



Preheat your oven to 400 degrees.  Arrange the asparagus on a baking sheet and coat with cooking spray.  Sprinkle with salt and pepper.



Bake asparagus 12 minutes in the preheated oven.  Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

I have been a long-time fan of beets, and I couldn't pass up these lovely bunches at the store.  We juiced some, then roasted the rest.  Delicious!

3-4 cloves garlic, minced
1/4 cup olive oil
salt and pepper to taste
tablespoon lime juice or vinegar
beets, scrubbed and cut

Scrub your beets with a veggie brush and cut off the greens.



Mix together all the other ingredients in a bowl.


Coat cut beets with your mixture, roast on 400 degrees for about 45 minutes or until done.  Enjoy!