More Herbs, Less Salt Day

For my son’s birthday, I made him a snack pack with 4 popcorn seasonings.  I shared the Crazy Herb seasoning recipe that I sent my father for Father’s Day. So for this More Herbs, Less Salt Day, I will be sharing recipes for Garlic & Chive Seasoning, Spicy Indian Seasoning and Turkish Seasoning. These are very simple to make. All you have to do is combine all the ingredients listed and then put them in a jar to include in your gift bag or box. I also included directions on how to use these seasonings in a dressing or dip.


Garlic & Chive Seasoning
6 Tbsp. dried chives
5 Tbsp. dried chopped garlic
3 Tbsp. dried dill
1 Tbsp. salt
1 tsp. ground pepper



Spicy Indian Seasoning
3 Tbsp. ground coriander
3 Tbsp. ground cumin
2 Tbsp. tumeric
2 Tbsp. crushed red pepper
1 Tbsp. ginger
1 Tbsp. salt
1 tsp. ground fennel seed
1 tsp. ground pepper

Turkish Seasoning
5 Tbsp. paprika
3 Tbsp. dried mint
2 Tbsp. cinnamon
2 Tbsp. garlic powder
1 Tbsp. cumin
1 Tbsp. salt
2 tsp. ground pepper
1 tsp. ground cloves

To make a dressing, take 2 tablespoons of the seasoning and mix with 1/2 cup of olive oil, 1/3 cup vinegar and 2 tablespoons of water. To make a dip, combine 2 tablespoons of the seasoning with 3/4 cup plain Greek yogurt, 1/4 cup sour cream and 2 tablespoons of olive oil.



Dijon-Maple Salmon

¼ c. maple syrup
2 Tbsp. Dijon mustard
1 tsp. Minced garlic
¼ tsp. Ground ginger
1/8 tsp. cayenne pepper
4 salmon fillets (1 lb.)
1 Tbsp. Oil

Mix first 5 ingredients. Refrigerate syrup mixture for 30 minutes.

Brush fish with oil. Heat skillet to medium-high heat. Place fish in skillet; cook 10 minutes or until fish flakes easily with fork, turning and brushing occasionally with syrup mixture.

Rainier Cherry Day

Even though this Bourbon Cherries recipe does not use Rainier cherries specifically, they are still a tasty topper to ice cream or just by themselves.

12 oz. Bag frozen pitted tart red or dark sweet cherries
3 Tbsp. Sugar
3 Tbsp. Bourbon
½ tsp. Ground ginger
Pinch kosher salt
1 Tsp. Vanilla

Preheat oven to 400 degrees F. In a small roasting dish stir together cherries, sugar, bourbon, ginger and salt.

Roast about 25 minutes or until cherries have released a lot of liquid and mixture smells very fragrant, stirring occasionally. Stir in vanilla. Let cool. Transfer to a clean jar and refrigerate up to 2 weeks. Serve at room temperature or warm gently in a saucepan over low heat.

4th of July

Besides being the 4th of July it is also BBQ Spareribs Day.  I found a tasty Korean BBQ short rib recipe in Eating Well magazine and thought it would be good to share today.

1 large ripe pear
3 cloves garlic, grated
3 Tbsp. soy sauce
2 Tbsp. sesame oil
2 tsp. grated fresh ginger
1/4 tsp. ground pepper
6 bone-in cut beef short ribs ( 1 1/2 lb)
3 c. cauliflower or potato rice
Ssamjang Sauce (recipe below)

Combine pear, garlic, soy, oil, ginger and pepper in a large storage bag. Mix thoroughly. Add ribs and massage the marinade into them. Refrigerate, turning occasionally for 1 day.

Preheat grill to high. Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired. Let rest for 5 minutes.


To serve, place rice in the center of the plate and two ribs with 1 teaspoon Ssamjang.

Ssamjang:  Combine 3 Tbsp. soy sauce, 2 Tbsp. rice vinegar, 2 Tbsp. Sriracha, 2 Tbsp. sesame seeds, 1 tsp. sesame oil, and 1 grated clove garlic in a small bowl.


Beverage Day

Over the summer we like refreshing and tasty beverages. Today try this great tea drink with a little kick of bourbon for Beverage Day.


Peach Tea with Bourbon

10 bags peach flavored tea
20 thin slices ginger
2/3 c. sugar
1 c. bourbon
¼ c. lemon juice
Mint for garnish


In medium saucepan, heat 4 cups water to simmering on high. Remove from heat. Add tea; steep 10 minutes. Remove and discard tea bags. Transfer tea to large pitcher. Add 3 cups cold water; refrigerate until cold, about 4 hours.

Meanwhile, in small saucepan, combine ginger, sugar and 2/3 cups water; heat to simmering on medium. Reduce heat to maintain simmer 15 minutes. Strain out and discard ginger. Refrigerate syrup until cold.

Stir cold ginger syrup into tea along with bourbon and lemon juice. Makes about 10 cups. Serve over ice, garnish with mint.

Spicy Napa Cabbage Slaw

I love coleslaw.  This recipe with Napa cabbage is very spicy, light and delicious.


¼ c. rice vinegar
2 tsp. Sugar
1 tsp. Grated peeled ginger
2 tbsp. Vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage ( 1 ½ lbs), cored & cut crosswise into 1/2” slices
1 bunch scallions, sliced
½ c. coarsely chopped cilantro

Whisk together vinegar, sugar, ginger, oil, chile & ½ teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

National Meatball Day

meatball day

Vietnamese Pork Meatballs (5)

It’s wonderful to have a day to celebrate meatballs.  I usually do the classic Italian meatball with a ground beef and ground pork combination.  But for today, I will share a great recipe for  Vietnamese Pork Meatballs. Besides just squeezing lime juice over everything, I did add a vinaigrette to the cabbage, carrots & radish mixture like a salad.  This was just delicious and is definitely a Ketogenic friendly recipe with 26 grams of fat and only 2 grams of carbs.  Enjoy!

Meatball Ingredients (2)1 ½ lbs.ground pork
4 tsp. Grated fresh ginger
1 clove garlic, minced
2 tsp. Asian fish sauce
1 ½ tsp. Lime zest
1 Tbsp. Canola oil
Finely shredded green cabbage
Shredded carrots
Thinly Sliced radishes
Lime wedges

In a large bowl, combine pork, ginger garlic, fish sauce and lime zest. Using damp hands, form into 20 1 1/2” meatballs.

Vietnamese Pork Meatballs (2)In a large skillet heat oil over medium-high. Add meatballs. Cook 12 to 15 minutes or until done(165 degrees), turning occasionally.Vietnamese Pork Meatballs (3)

Serve meatballs with cabbage, carrots, radishes and lime wedges. Drizzle with lime juice.

Good Friday

I know that some folks choose to have a day of fasting on Good Friday. I am not one of those people. So we decided to have a special meal with foods that have a fresh spring flavor.

We’ll start off with salmon fillets which are panned fried with a sprinkle of salt and pepper. The salmon will be complimented with Mango Chutney (see recipe below). If you do not have the time (or choose not to make your own chutney), you can purchase a chutney or salsa of your choice at the grocery store. Because the chutney had ginger in it, I thought of this tasty Ginger Pineapple Fried Rice (see recipe below) that we really liked. We will also be having a fruit salad which will include pineapple and mango to tie all the flavors of the meal together.

Mango Carrot Cake1Of course you have to have a carrot cake for Easter. My son & his fiance found a recipe for Mango Carrot Cake in the April 2013 Better Homes and Gardens magazine which we made. It is yummy.

Have a great Good Friday! Come back to see what we are doing for Easter.

Mango Chutney

Mango Chutney1

1 lb. ripe mangoes (2 or 3 medium)
10 whole cloves
½ tsp. hot pepper flakes
1 tsp. ground coriander
½ tsp. cinnamon
1 tsp. grated fresh ginger
½ tsp. salt
¾ c. sugar
½ c. plus 2 Tbsp. white vinegar

Using a sharp knife, slice each mango lengthwise one either side of the pit/seed to make 2 pieces about ½” thick. Scare the flesh on each piece, making a fine crisscross pattern without cutting through the skin. Pull the ends toward you, forcing the center out to reveal little cubes of mango. Separate the fruit from the skin by scooping with a spoon or cutting with a knife. Pell the remaining skin from the pit and cut the fruit in chunks.

Combine the mango chunks with the remaining ingredients in a heavy non-aluminum saucepan. Bring to a boil, reduce the heat and cook uncovered, stirring occasionally, until the chutney is thick and glossy about 20 to 25 minutes.

Remove from the heat. Spoon the chutney into jars. Let the chutney ripen for a day before serving. Refrigerate. Makes 1 ½ cups.

Ginger Pineapple Fried Rice

2 c. cooked Basmati rice, chilled
3 Tbsp. canola or peanut oil
3 Tbsp. fresh ginger, peeled & minced
5 scallions (white & green parts separated), finely chopped
½ tsp. salt
¾ c. pineapple, diced to 1/4” pieces
1 tsp. sesame oil

Heat large heavy skillet over medium-high heat. Add 1 tablespoon oil to coat the bottom of pan. When oil begins to smoke, stir-fry ginger, white/pale parts of scallions and salt until fragrant, about 1 minute. Add remaining 2 tablespoons of oil to pan. Crumble rice into the pan and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple and sesame oil, tossing to combine. Season with salt.