Breakfast Cottage Cheese Bowl with Fruit

Cottage Cheese Bowl with Fruit 

Cook's Notes: Blending cottage cheese with fruit pushes the traditional, salty snack into the sweet breakfast territory. Whipping the curds makes it smoothie bowl-like. Start to finish 10 minutes, and the recipe was adapted from BHG March 2025 and serves two. The recipe was served in a glass banana split dish. But one could also use other glassware. Another possibility is to divide the cottage cheese mixture and serve it in a sherbert glass or some other type of glassware. 

Ingredients:

• 1 cup low-fat small curd cottage cheese
• 1 cup frozen blueberries (do not thaw) 
• 1 large banana, sliced 
• 1 cup strawberries sliced or fresh raspberries
• 1 cup of your favorite granola 
• 1 tablespoon brown sugar
• Optional add in your favorite protein powder

Directions: 

• Blend cottage cheese, blueberries, half of the banana slices, and brown sugar in a high-speed blender or food processor.
• Divide the mixture between two bowls. Top with granola, the rest of the banana slices, and sliced strawberries. 
• Serve immediately.

 Aussie Bites

Cook's Notes: This product can be found at Costco. It is made with a lot of healthy ingredients. Check out the list below on the container. These small bites were the perfect pairing with cottage cheese bowls and fruit. 

Marbelized Chocolate Chip Cookies

 

A recent grocery store discovery set the wheels in motion for baking. 

Nestles has a new package of Triple Chip Mix filled with semi-sweet, dark chocolate, and white chocolate chips. And yes, you could come up with all these same chips if you have leftover bags to make your own, but this is so convenient.  The company also created a new recipe for marbleized chocolate chip cookies, a spin on your favorite cookie recipe. The recipe did not disappoint! It makes about 32 cookies. 

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups mixed chips
• 1/3 cup dark baking cocoa powder 
• 1 cup  chopped walnuts
• Sea salt

Directions:

• Whisk together flour, baking soda, and salt in a small bowl.  
• Cream butter and sugar until light and fluffy. Add in eggs and vanilla, and mix well. 
• Fold in the flour mixture and beat until well combined. Stir in nuts and chips and mix well. 
• Divide the dough batter in half between two bowls. Stir cocoa powder into one bowl and mix well. 
• Chill both dough batters for 45 minutes. 
• Preheat the oven to 375 degrees and line two cookie sheets with parchment paper.
• Create a marbled effect by combining 1/2 tablespoon plain chocolate chip dough with one cocoa dough piece. With floured hands, press the two dough balls together and roll in your hands into a single ball (cookie). Repeat with remaining dough balls. Place balls onto baking sheets, leaving at least 1.5 inches between each cookie.

• Bake for 9 minutes or until golden brown. Immediately sprinkle sea salt on freshly baked cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

I guarantee you can't eat just one-oh so good!

Butternut Squash and Sausage Soup with Spinach

A nutritious comfort food, Butternut Squash and Sausage Soup with Spinach and Orzo is a great recipe to make on a chilly winter night. It takes only 30 minutes and is made entirely in one pot. Perfect for busy weeknights when you're craving some comforting yet nutritious food but don't have too much time to spend in the kitchen. It has everything you need in a complete meal: protein (Italian sausage), veggies and fiber (butternut squash and spinach), and pasta (orzo).

The soup was paired with a grilled cheese sandwich and a new cookie recipe, a marble chocolate chip.

The recipe was adapted from juliassalbum.com. It serves 4-6, depending on the size of the bowls. 
Extra Cook's Notes: 

• Reduce calories by using chopped cauliflower or cauliflower rice instead of orzo. Also, use half-and-half instead of cream.
• Save time by using pre-cut butternut squash sold in some grocery stores.
• Toppings. When serving creamy butternut squash and sausage soup, you can add grated Parmesan cheese (or Pecorino Romano or Asiago), red pepper flakes, fresh herbs, or cracked black pepper.

Ingredients: 

• 1lb. spicy or regular Italian sausage crumbled 
• 1 teaspoon Italian seasoning or Herbes de Provence (I used Italian seasoning)
• 1 tablespoon fresh thyme (no sprigs, just leaves) or 1 teaspoon dried thyme
• 3/4 cup diced sweet onions
• Red pepper flakes to taste (I used 1/4 teaspoon-start small)
• 1 cup orzo uncooked
• 4 cloves garlic minced
• 5 cups chicken broth low sodium or chicken stock
• 2 cups bite-sized pieces of butternut squash peeled and cubed
• 3 cups fresh spinach leaves, stems removed
• 1/4 cup heavy cream, or half and half
• 1/3 cup Parmesan cheese shaved, shredded, or grated

Directions:

• Add crumbled Italian sausage, Italian seasoning, a generous amount of fresh thyme (no sprigs, just leaves), chopped onions, and red pepper flakes to the soup pot.
• Cook on medium heat, regularly stirring to break the sausage. Once the sausage releases juices and is half cooked, drain in a colander and pat grease from the meat with a paper towel. Return meat and onions back to the soup pot. This pastry tool works great for crumbling meat.
• Add 1 cup of uncooked orzo and minced garlic, and cook, constantly stirring, for about 2 minutes on medium heat to brown the orzo.
• Add 5 cups of chicken stock and cubed butternut squash, stir everything well, cover with the lid, bring to a boil, reduce to a visible simmer, and cook for about 5 or 10 minutes until the orzo and butternut squash are cooked.
• Add spinach to the soup, cover it with the lid, and let it wilt on low heat, occasionally stirring.
• Once the spinach has wilted, remove the soup from the heat and add heavy cream. Stir everything and season with salt and pepper if needed. Add more chicken stock (or water) if the soup is too dense.
• Top with Parmesan cheese (shaved, shredded, or grated) and fresh thyme.

Look for the cookie recipe on Monday. 

Comfort Foods

 Well, we don't need reminders that many are experiencing an 

When it comes to finding solace in a plate this winter, few things compare to the joy of indulging in comfort food. These dishes can warm our hearts and lift our spirits, transporting us back to simpler times. Whether it’s a nostalgic childhood favorite or a soul-soothing treat, comfort foods uniquely bring us comfort and contentment. Here are 20 of the top comfort foods that will surely leave you satisfied and make you feel good, even on the toughest days. Check out the list, and perhaps you'll find a favorite or two. 

1. Mac and Cheese.
2. Fried Chicken
3. Chocolate Chip Cookies
4. Mashed Potatoes
5. Grilled Cheese Sandwich 
6. Chicken Noodle Soup
7. Meatloaf
8. Ice Cream
9. Baked Mac and Cheese
10. Pizza
11. Chicken Pot Pie
12. Chili
13. Apple Pie
14. Spaghetti and Meatballs
15. French Fries
16. Chicken and Waffles
17. Beef Stew
18. Lasagna
19. Pancakes
20. Mac and Cheese Stuffed Burger

Cook's Notes: This meal is not on the list of the top 20, but it has all the elements of comfort foods, providing a satisfying meal for a winter warm-up and more on the healthier side.  

Lo Mein with Hoisin Meatballs
Cook's Notes: Lo Mein is a Chinese dish with egg noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. It can also be eaten with just vegetables. A twist to the dish is adding in hoisin meatballs. Lo Mein noodles can be found in the Asian section of grocery stores. There are a lot of possibilities for using these noodles. They just may become your new favorite. I liked the texture better than traditional spaghetti noodles. The recipe was adapted from Food Network Magazine in September 2018.
As a timesaver, the meatballs can be prepared ahead of time.

Ingredients:

• 1 pound ground beef
• 1/4 cup water
• 3 tablespoons hoisin sauce, divided
• 1-1/2 cups dried bread crumbs
• Kosher salt and freshly ground pepper
• 2 cups dried lo mein noodles
  

• 1 teaspoon toasted sesame oil
• 3 cloves garlic, minced
• 1 cup red and yellow mini sweet peppers, diced
• 1 tablespoon fresh ginger or 1 tsp. dried ginger
• 1/2 cup orange juice
• 2 teaspoons cornstarch
• 2 tablespoons oyster sauce
• 1 cup cherry tomatoes, halved
• 1- 1/2 cups snow peas, trimmed
• 2 scallions, thinly sliced
• Garnish sesame seeds

Directions:

• Mix the ground beef with 1-1/2 cups dried bread crumbs, 1/4 cup water, 2 tablespoons hoisin sauce, salt and pepper to taste. Form into 12 meatballs. Arrange on the prepared baking sheet, cover with foil, and bake at 350 degrees for 30 minutes.
• Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse under cold water.
• Add 1 teaspoon sesame oil, garlic, peppers, and ginger in a large fry pan. Saute for 3 minutes. Mix orange juice and cornstarch together, plus the remaining 1 tablespoon of hoisin sauce and oyster sauce. Simmer on low for 8-10 minutes. Add meatballs, cooked lo mein noodles, tomatoes, and snow peas to the sauce with peppers. Stir fry on medium-low heat for 6-8 minutes.
• Garnish with sesame seeds and scallions.

Finding Joy

Some days can be overwhelming with the blitz of news.

So I need to remind myself that my chosen word of 2025 was and still is "joy."

Last week's Valentine's gathering hosted by Francine and George was a celebration of friendship and food. 

It was also a night to inaugurate their new dining table, which arrived just before we all came. Francine definitely was joyful with that delivery. 
 

All the guests' food contributions (salad, charcuterie appetizer board) were delicious, as well as the main entree, a beef dish served over potatoes. 

I made chocolate mousse. No surprise I picked bringing a dessert.

Chocolate Mousse the recipe link   https://sockfairies.blogspot.com/2021/12/reindeer-bar-feature-sweet-treats.html

On the way home, a full moon over the mountains made for a stunning view. 

Each day, my hibiscus plant produces another blossom or two to enjoy. 

 For me, it is finding joy in my cooking as well as discovering new books to read. 

A weeknight meal that's sure to be a winner: Korean Ground Beef and Rice Bowls. It's a recipe perfect for quick weeknight dinners, meal prep, or a delicious lunch that keeps you fueled and satisfied. With a variety of options to suit every taste, this bowl is your go-to for easy and wholesome meals! It is a great way to keep the celebration going for the Year of the Snake. It is an economical, family-friendly meal made with pantry staples that can be customized. 

The recipe was adapted from recipecritic.com. Optional add-ins to consider are carrots, mushrooms, and broccoli. 

• Korean Ground Beef  and Rice Bowls
• Ingredients:
• 1 pound ground beef (85%)
• 3/4 cup diced sweet onions
• 3 garlic cloves minced
• 3/4 cup diced mini yellow and red peppers 
• 2 cups snap peas
• 1/4 cup packed brown sugar
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons Hoisin sauce
• 2 teaspoons sesame oil
• 1 heaping teaspoon of cornstarch 
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper pepper
• 2 cups hot cooked jasmine or brown rice
• Sliced green onions and sesame seeds for garnish

Directions:
In a large skillet, cook the ground beef, onion, and garlic, breaking the meat into crumbles over medium heat until it is no longer pink. Drain the grease. Return the meat, onions, and garlic back to the pan.  
Whisk cornstarch, brown sugar, soy sauce, Hoisin sauce, sesame oil, ginger, red pepper flakes, and pepper in a small bowl. Pour over the ground beef, and add in mini peppers and snap peas. Let the mixture simmer uncovered for another 20 minutes on medium-low. 
Serve over hot rice and garnish with green onions and sesame seeds.

Buttermilk Cinnamon Struesel Coffeecake

 The coffee is hot   

and the coffee cake is warm.

Buttermilk Cinnamon Streusel Coffee Cake is a soft, moist, fluffy, and buttery vanilla cake layered with an easy cinnamon streusel. This coffee cake made with buttermilk is topped with the same cinnamon streusel and a creamy vanilla glaze. Make this cinnamon streusel buttermilk coffee cake for a cozy breakfast, brunch, or dessert.
Cook's Notes: I included the icing ingredients and directions as part of the recipe. I chose not to add it as the coffee cake was sweet enough. This coffee cake is a 5-star recipe for me and more. The cake is so moist, and adding the cinnamon streusel elevates to a whole new level. The coffee cake is a pantry special since you probably have most of the ingredients on hand.
Recipe from https://olivesnthyme.com/

Cinnamon Streusel Topping Ingredients:

• ¾ cup all-purpose flour
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 6 tablespoons unsalted butter, cold and cubed
• 3/4 cups chopped walnuts

Buttermilk Coffee Cake Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, room temperature

Vanilla Icing Optional

• 1 - 1½ cups powdered sugar
• 2 - 3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract or vanilla bean paste

Cake Directions:

• Preheat the oven to 350, lightly grease, and line the bottom and long sides of a 9 x 9-inch cake pan with parchment paper or use a springform pan.
• In a large bowl, whisk together the flour, brown sugar, granulated sugar, and ground cinnamon for the streusel topping. Work in the cold butter cubes until a sand-like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. I used a food processor, pulsed it twice, and then added in the nuts as it was easier. Place the bowl in the fridge until the coffee cake is ready for topping.
• In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together until they are well combined.
• In a large mixing bowl, beat butter and sugar together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, beat in the eggs and vanilla extract until smooth and well combined.
• Alternating dry ingredients and buttermilk, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the buttermilk. Repeat until all the ingredients are just combined.
• Evenly spread half the coffee cake batter into the prepared pan. Use ⅓ to ½ of the streusel to top the first layer of cake. Repeat this with a second layer of coffee cake and finish with the remaining cinnamon streusel.
• Bake the coffee cake for 35 minutes or until a toothpick inserted into the center of the coffee cake comes out clean or with a few moist crumbs. Cool the pan for 15 minutes. Gently lift the coffee cake out of the pan using the parchment paper. Transfer to a serving plate or serve right from the pan.
  

Vanilla Icing
Make the vanilla glaze by whisking powdered sugar with vanilla extract and milk or heavy cream. Top the crumb cake coffee cake with the glaze, slice, and enjoy!

Additional Notes:
Store: Place the slices of the buttermilk coffee cake in an airtight container for up to 3 days. Then, the buttermilk cinnamon streusel cake should be transferred to the fridge for up to another 2 - 3 days.

BREAKFAST BONUS: BANANA SPLIT
Craving a banana split? Too many calories?
Try this healthy version it's a whole meal in itself.
The how to...
Split the banana lengthwise. Add several dollops of yogurt down the middle.
Load up with fresh fruits and a sprinkle of nuts.
Whole wheat toast points are added to round out the meal.

Optional adding sliced avocados.

HAPPY VALENTINE'S DAY

  

GET CRACKING-Skip the scrambled eggs, forget the fried ones, and savor a bite of these Classic Baked Eggs. Lots of possibilities for using a variety of tasty toppings. Variations are posted at the end of the recipe. 

The recipe was adapted from Southern Living January/February 2021 and serves 2. It can easily be increased using a ratio of 1 teaspoon of heavy cream per ramekin. 

Italian Baked Eggs with Herbs and Parmesan Cheese
Ingredients:

• Butter
• 2 teaspoons heavy whipping cream
• 4 large eggs
• Salt and Pepper to taste
• Fresh thyme and rosemary or 1 teaspoon each rosemary and thyme or 1-1/2 teaspoon dried Italian seasoning
• Finely grated Parmesan cheese

Directions:

• Preheat oven to 375 degrees and butter 2 (6 oz.) ramekins. Place ramekins on a baking sheet.
• Pour 1 teaspoon heavy cream into each ramekin. Crack two egs over cream.
• Sprinkle each with salt and pepper to taste.
• Bake until set around the edges but still a bit jiggly in the centers, about 14 minutes.
• If you only make one egg per ramekin, bake it for 12 minutes. 
• Remove from oven and let stand for 2 minutes. Garnish with herbs and cheese.

Other topping options include:

Mediterranean
Drizzle of marinara sauce, crumbled feta cheese, and chopped fresh parsley
American
Chopped bacon, grated Cheddar cheese, and fresh chopped chives

Pair the meal with Avocado Toast

I baked a Valentine Cake just for you. Hope the day brings you great joy !