• Peach Raspberry Lattice Pie (Less Sweet)

    Summer is almost over there no better way to close it out with a peach raspberry pie. You could make this with frozen peaches and raspberries during the year but fresh peaches are the best.

    This pie is not as sweet as most American desserts but I like it that way. I only added 3-4 Tbsp. sugars to the filling and it was good but I think I would have liked it a tad more sweet.

    Next time I’d use up to 1/2 cup sugar and maybe use coconut sugar. The good thing is that in pies, the amount of sugar won’t change the final texture too much, as opposed to cake or cookies. So I like taking the liberty to add less sugar in pies and let the fruit naturally sweeten it.

    Double Crust (makes 2 crusts)

    • 400 g all-purpose flour
    • 2 pinches salt
    • 40 g sugar
    • 200 g unsalted butter
    • 2 eggs


    • 6-8 fresh peaches, peeled and sliced
    • ⅓ cup raspberries or mixed berries (can use frozen)
    • 30g buter (2 Tbsp.)
    • 45g sugar (3 Tbsp), up to 1/2 cup sugar
    • 1 tsp vanilla extract
    • 1 Tbsp. cornstarch
    • Dash of cinnamon


    Pastry dough- 

    1. To make the pastry dough, combine the flour, salt and sugar. Mix well with your hands. Then, add the cut up butter pieces (must be cold). Rub butter and flour between your hands to get a crumbly or sandy texture. Don’t overmix. It should be crumbly.

    2. Then, add the eggs and mix together until it comes together to a ball. Split into half and wrap each other separately.

    3. Cover the balls of dough in plastic wrap and place in the fridge for a couple minutes (at least) to firm up a little and make it easier to work with. You can make the dough up to a day or two in advance with good results. Take it out of the fridge 30 minutes to 1 hour before working with it. 


    1. Peel the peaches. You an do this by placing them in boiling water for 30 seconds, and then an ice bath. This helps the skins slip off easily. Then, slice them. Place in a medium bowl.
    2. Add berries, sugar, vanilla, cinnamon, cornstarch and lemon juice if using. Mix and set aside. Let sit for 20 minutes. Taste and add more sugar if needed. To let juices settle to the bottom.(I did this the night before and placed it in the fridge).


    1. Roll out one ball of dough in between two large sheets of parchment paper or plastic wrap. Roll it out a little larger than your pie plate. Then, place into the pie plate, pressing firmly.
    2. Add filling into the rolled out dough.
    3. Then, Place in the fridge while you roll out the second piece of dough. Roll out the same way as the first one. Then, use a pizza cutter or large knife to cut strips. (IF you don’t want to bother making a lattice pie, just top the pie with the second piece of dough and cut a hole in the middle for steam to escape.
    4. Brush the pie with some cream or egg wash. Then, sprinkle some sugar and cinnamon all over the top.
    5. Place in the oven at 350 F for 1 hour, then turn up to 375 F and bake another 30 minutes, or until golden brown. Let cool completely before cutting.
  • Grilled Peach with Raspberry Sorbet | Dairy-free and Gluten-free desserts

    I made this for my dairy-free friends when I was serving tiramisu. It went over well! It’s super simple to make. Hope you enjoy.

    You can use a outdoor grill or use a grill pan like I did indoors. You might not get the same grill marks but it works.

    INGREDIENTS (for 1)

    • 1 peach, preferably freestone
    • Olive oil or melted butter
    • 1 scoop raspberry sorbet


    • Gas or charcoal grill
    • Tongs
    • Sharp knife


    1. Prepare the grill. Light a gas grill to medium heat. If you’re cooking over charcoal, grill the peaches after everything else has been grilled (but clean grill well)
    2. Halve and pit the peaches. Run a sharp knife along each peach’s seam to halve them. Remove the pit and brush each cut side with olive oil or melted butter.
    3. Grill cut-side down, over medium heat, for 4 to 5 minutes. Place the peaches cut-side down on the grill and cook undisturbed until grill marks appear, 4 to 5 minutes. The key is a patient, medium heat.
    4. Flip the peaches and cook until tender, 4 to 5 minutes. Flip the peaches and grill until the skins are charred and the peaches are soft, 4 to 5 minutes more.
    5. Plate the peach. Remove from the grill. Place peach cut side up on dish. Put a scoop of raspberry sorbet on top of the peach and serve immediately since it starts to melt.
  • Mixed Berry Crisp Pie

    I can’t think of a better way to eat berries. This crisp pie is topped with a oatmeal crumble that makes it irresistible.

    Ingredients (for a 9” pie)

    • 6 cups frozen mixed berries (blueberries, blackberries, and raspberries)
    • 1 cup sugar
    • ¼ cup cornstarch
    • 2 tbsp lemon juice
    • 1 tsp vanilla extract
    • 9 in deep dish pie crust

    Oatmeal Crumble Topping

    • 1 cup old-fashioned oats
    • ¾ cup brown sugar
    • ½ cup all purpose flour
    • 1 tsp cinnamon
    • 9 tbsp salted butter


    Create the Oatmeal Crumble Topping

    1. Preheat oven to 400 degrees
    2. Cut 9 tbsp of salted butter into slices.
    3. In a separate mixing bowl, combine 1 cup old-fashioned oats, ¾ cup brown sugar, 1 tsp cinnamon, ½ cup all purpose flour, and butter slices. Mix with a pastry blender until pea sized clumps form. Set aside and work on filling. 


    1. Completely thaw 6 cups of frozen mixed berries. Drain any excess liquid.
    2. .In a large mixing bowl, mix berries, 1 cup sugar, ¼ cup cornstarch, 2 tbsp lemon juice and 1 tsp vanilla. Toss until evenly coated. 
    3. Pour berry filling into a 9 inch pie crust. Pour berry mixture into a 9 inch deep dish pie crust.

    Assembly and Bake

    1. Sprinkle oatmeal crumble topping evenly over the mixed berries until completely covered.
    2. Bake for 30 minutes.
    3. Reduce oven temperature to 350 and bake for an additional 15-20 minutes.
    4. Cool for 2 hours at room temperature before serving. 


    *It is important to drain any excess liquid from the frozen berries.

    **Resist the temptation to cut into this pie immediately. It is important not to skip cooling for 2 hours. Cooling it allows the filling to thicken.

  • Korean Bibimbap with Steak

    The traditional bibimbap includes the Korean spice Gochujang. Add it to this recipe if you can but it is still tasty without it.

    Make it with any protein of choice or just put an egg on it for vegetarians. Hope you enjoy it!

    Korean Bibimbap (with Steak)

    Ingredients (serves 2):


    • ¼ cup soy sauce
    • 1 Tbsp. + 1 tsp. sugar
    • 2 tsp. sesame oil
    • 2 tsp. Gochujang (optional)
    • 2 garlic cloves, minced
    • 2 tsp. ginger root, minced


    • 1 cup short or medium grain rice
    • 1 lb. sirloin steak, thinly sliced (can place in freezer 30 minutes to get thin slice)
    • 2 small zucchini
    • 100 g fresh shiitake mushroom (3.5 ounces)
    • 250 g fresh spinach (0.6 pounds)
    • 120 g carrots (4.2 ounces, 1-2 small)
    • Dash of sesame seeds
    • 2 Fried eggs (optional)
    • Sriracha (optional)


    • Medium saucepan with lid
    • Strainer to strain rice
    • Small bowl to mix sauce
    • Large nonstick or saute pan
    • Microplane or fine grater


    1. Soak rice for 30 minutes, then rinse. Cook according to package directions. Add ½ tsp. salt to rice to cook. Rinsing makes it sticky rice.
    2. Combine the Sauce ingredients together in a small bowl and set aside. I used a microplane to grate the garlic and ginger. Peel the ginger with a spoon!
    3. In a small baking dish, place thinly sliced sirloin steak and half of the marinade. Let marinate for 30 minutes to 2 hours.
    4. Slice the zucchini and carrots in small strips. Slice mushrooms. Set aside.
    5. Cook beef: In a large saute pan or nonstick pan, heat 2 tsp oil over high heat. Let excess marinade drip off then add beef. Cook for 3 – 4 minutes until cooked and there’s some caramelized bits, then remove from skillet.
    6. In the same pan, cook the carrots 3-4 minutes, or slightly soft. In the last minute of cooking add 1-2 tsp. of the sauce and cook for 30 seconds to coat carrots. Then, take carrots out of the pan and reserve on a plate.
    7. Cook the mushrooms the same way until golden brown. Take out and set aside. Cook the zucchini in the same way but for slightly less time. Take out and reserve on a plate.
    8. Cook spinach for 1-2 minutes, or wilted, then sprinkle sesame seeds on top. Take out and reserve on a plate.
    9. Fry the egg to your liking.
    10. To plate, start with a large bowl. Place a scoop of rice and then top with veggies and fried egg. Serve with extra sauce or Sriracha on the side.
  • Quick Chicken Teriyaki

    If you don’t have teriyaki sauce or don’t want to use store bought stuff, here’s and easy recipe. Use it as a marinade for chicken, shrimp, beef or tofu and you have a quick dinner.

    • Ingredients (for 1):
    • 1 lb. Chicken breast cut in thin strips

    • Sauce
    • 1 Tbsp. soy sauce
    • 1 tsp. sugar
    • ½ tsp. sesame oil
    • 1 small garlic clove, minced (or microplane)
    • Dime sized ginger root, minced (or microplane)


    Serve with rice and salad


    Combine sauce ingredients. Place in a bowl with your protein of choice. Let marinate 20-30 minutes. Then, cook in a nonstick skillet until cooked through and slightly caramelized. Discard excess sauce before cooking. (It’s best to use nonstick since the sugars can make it stick to a regular pan)

    Sprinkle with sesame seeds at the end if desired.

  • One-Pot Green curry chicken

    One-Pot Chicken Green Curry

    Just 30 minutes required.

    Servings: 4 



    • 1/2 cup (120 ml) canned light coconut milk (reserve the rest of the can for adding to the curry later)
    • 5-6 Tbsp (75-90g) green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought; we like Thai Kitchen brand or Aroy-D)
    • 1 lb. (450 grams) chicken, cut in thin slices*
    • 2 cups (140 g) chopped shiitake, cremini, or button mushrooms
    • 1 large red or yellow bell pepper, sliced and halved (bite-size slices)
    • 2 14-oz cans (2- 400ml cans) light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
    • 1 cup  (240 ml) vegetable broth
    • 1 cup bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as bok choy, broccoli or cabbage)
    • 1-2 Tbsp (15-30 ml) tamari
    • 1-2 Tbsp (15-30 ml) coconut sugar, palm sugar, or maple syrup
    • 1 handful fresh basil or mint 
    • 1 cup (85 g) snap peas, snow peas, or green peas

    *Leave chicken out to make it vegetarian

    FOR SERVING optional

    • White rice , Brown rice, Quinoa, or Cauliflower rice
    • Protein of choice (such as tofu, tempeh, chicken, or shrimp)
    • Fresh basil or mint
    • Lime wedges
    • Chili garlic sauce or sriracha
    • Toasted cashews


    • Deep saute pan or Dutch oven
    • Blender or immersion blender
    • Pot for cooking rice


    1. Heat a deep saute pan or Dutch oven over medium heat. Once hot, add 1/2 cup (120 ml) coconut milk (as original recipe is written) and reserve the rest of the can for later.
    1. Cook until the coconut milk is bubbling and some of the liquid has evaporated and left more of the dense cream behind. (This reduces the oil needed in the recipe). Stir occasionally and turn down heat as needed to prevent burning.
    1. Next, add green curry paste and stir to combine with the coconut milk. Sauté for 2-3 minutes. Then add your mushrooms (if adding any animal protein or tempeh, do so now). Adding your protein or mushrooms at this time allows them to infuse with the curry paste for richer flavor. Sauté for 3-4 minutes, stirring occasionally.
    1. Next, add your bell pepper and stir to coat. Then add your remaining coconut milk (total cans used should be 2 as original recipe is written) and vegetable broth. Stir to combine.
    1. Let the broth come to a simmer, then reduce heat to low and simmer for 10 minutes, or until the flavor of the broth has become more rich and your vegetables are fork tender.
    1. OPTIONAL: For a deeper green hue, scoop out ~1 cup (240 ml) of your broth and blend in a small blender (that’s safe for blending hot liquids) with a handful of fresh basil or mint and/or 1-2 tsp of barley grass juice powder. This creates a deeper green color curry and infuses a bit of earthy, floral flavor. Stir this mixture into the pot at this time.
    1. Taste and adjust your broth as needed at this time, adding more tamari for salt, or coconut sugar for sweetness. You’re looking for a rich broth with a balance of sweet, spicy, and salty. Don’t be shy with seasonings as the potency of the broth will be diluted when served with grains.
    1. In the final few minutes of cooking, add your peas and stir to combine. They only need a few minutes to cook. Then turn heat off.
    1. Serve as is or over grain of choice or cauliflower rice. Add tofu if serving at this time. You could also top with fresh herbs, chili peppers, lime juice, or some roasted cashews at this time (something I enjoy for more protein and texture).
    1. Store cooled leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat until hot.
  • Homemade Croutons

    When I make homemade sourdough bread I always am left with odd and end pieces. This is what I do with them since I don’t want to waste them. They are so delicious to snack on or put in salads.

    Ingredients (for 2-3 salads)

    • A few slices of bread, hand torn (like 1 cup)
    • 1 tab of butter
    • ½ Tbsp olive oil
    • Sprinkle of garlic powder
    • Salt and pepper


    In a large saute pan, add olive oil, butter and bread. Heat to medium heat.

    Toss frequently to coat bread. Add garlic powder, salt and pepper and keep tossing at a medium heat until golden brown. Lower heat and let dry out a few minutes for crispy croutons.

  • Japanese Curry with Crispy Tofu

    Great for meal prep


    40 minutes/serves 4


    • 1 16-oz block firm or extra firm tofu, drained in paper towels
    • 1 tbsp soy sauce or tamari (gluten-free)
    • 2 tbsp cornstarch or nutritional yeast

    For the curry sauce:

    • 1 tbsp vegetable oil
    • 1 onion, finely chopped
    • 2 potatoes, chopped small
    • 2 celery ribs, chopped
    • 2 carrots, chopped
    • 2 garlic cloves, finely chopped
    • 1 thumb-sized piece of fresh ginger, very finely chopped
    • 1 tsp ground turmeric or fresh grated
    • 1 tbsp tomato purée
    • ½ serrano chile, seeds and veins removed, chopped (optional)
    • 1 tbsp curry powder
    • 2 cups chicken or veggie broth
    • 2 tsp rice wine vinegar (or sub 1 tsp. white vin. + ¼ tsp. sugar)
    • 1 tbsp honey
    • 1 tbsp soy sauce
    • 1 1/2 cups short-grain rice, cooked, to serve


    • Baking sheet with silicone mat or parchment
    • Rice cooker or pot with lid
    • Large frying pan or skillet with lid
    • Tongs


    1. Preheat oven to 425 F. 
    2. Soak the rice for 30 minutes if you want a more ‘sticky’ rice. Then cook for 20 minutes.
    3. For the tofu, Cut drained tofu into ½” cubes. Place in a bowl. Sprinkle with the soy sauce. Toss to coat evenly. Then, add the nutritional yeast and toss. Place tofu on a parchment lined or silicone lined baking tray. Spread tofu cubes evenly for them to crisp up better. Bake in the upper rack of the oven for 20 minutes. Then, turn with tongs and bake an additional 20-30 minutes. They will crisp up when you take them out of the oven and begin to cool. 
    4. Start cooking the curry in a large pan. Heat oil and add onion. Cook for 3-4 minutes, or softened. Then, add veggies, garlic, ginger, turmeric, tomato puree, chile and spices. Toss to coat. Then, add broth. Bring to a boil, then cover partially, lower to a simmer. Cook for 8-10 minutes, or potatoes are fork tender.
    5. When potatoes are cooked, stir in the rice wine vinegar, honey, and soy sauce and cook another 3 minutes.
    6. Then, add the crispy tofu to the curry or serve on the side. Spoon some rice into your dish and spoon over the curry. 

  • Carnitas in a Dutch Oven (leaner)

    This is my first time making carnitas. And it came out sing-off I had to write it down. I don’t have a vat of lard like the traditional way they make carnitas in Mexico. But I did it in my Dutch oven and it worked out perfectly. It actually came out leaner and I enjoyed it more than street tacos.

    What I love is that there is no searing or frying. Everything goes into the pot in 5 minutes. And you let the oven do the rest of the work. If you work at your laptop it works out perfectly.

    (See video at bottom of post)


    Prep time: 5 minutes

    Cook time: 4 hours

    Ingredients (for 6)

    2.24 lb. Pork collar, shoulder or butt (recipe works for 2-3 lbs. pork)

    1 ¼ tsp. Salt

    ½ tsp. Black pepper

    ½ onion, chopped

    ½ jalapeño (inused Serrano)

    2 cloves garlic, minced

    ⅓ cup orange juice

    1 dried guajillo chile (optional)


    ½ Tbsp oregano

    1 tsp. Cumin

    ½ Tbsp olive oil.


    1. Pat down the pork with paper towels to dry. Then season with salt and pepper.

    2. Combine rub ingredients and rub onto pork all over.

    3. In a Dutch oven place pork in there with the fat cap up. Add in the onion, Chiles, garlic and orange juice. Add in 2 cups of water (it shouldn’t cover the pork).

    4. Place in the oven with lid (or foil tightly) on at 325 F for 2 hours.

    5. after 2 hours uncover pork and return to the oven for 1-1.5 hours or until pork shreds easily. Add more water if needed during cooking.

    6. Remove pork ans place in a baking dish. Let cool a bit. Then shred with two forks. Strain the cooking liquid and keep it for reheating the pork.

    7. Place cooking liquid and pork in fridge if eating later. I like to make it up to a day ahead and heat it up. Best pork in a nonstick pan until a little crispy.

    I served it two ways. One was with barbecue sauce (primal brand) on a brioche bun like a pulled pork sandwich. and the other was in tacos with salsa. I was partial to the tacos!

  • Hummus Tartine

    Today in the Blue Zones, we went to Ikaria, Greece with #childrenshospitalofphiladelphia 


    These are some of the best shots from the picnic! 😂 thank you @connor.cooks for the delicious pickles that completed this summer lunch 🙂


    The hummus recipe is the star here. It doesn’t include tahini(sesame seed paste) like many hummus recipes. It’s a lighter version, and uses parsley and red wine vinegar as flavor enhancers instead. 

    The fixings on top are the modern day additions. Try some grated beet which are sweeter than the roasted kind. And top with tomatoes or carrots. These are « tartines » or open faced sandwiches to cut back on bread. Choose romaine lettuce leaves for the gluten-free approach.


    This hummus is light and has more texture than tradition one. I really enjoyed it. From my kitchen to yours. 


    Hummus with Parsley

    * 1 can (15oz) garbanzo beans (chickpea), drained 

    * 1 clove garlic, peeled

    * 2 Tbsp. Chopped parsley

    * 2 Tbsp. extra virgin olive oil

    * 1-2 tsp. Red wine vinegar



    In food processor, immersion blender or blender add drained garbanzo beans, ½ parsley, ½ oil and blend. Add 1-2 Tbsp. water or oil if the motor needs help running. Process until smooth but a few beans can be seen.  Top with red wine vinegar, remaining oil  and parsley. Enjoy with sourdough bread like the Ikarians do or with fresh cut veggies.

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