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Lasandra Both, 27854 CR 40, Wakarusa, IN (2026)

09/03/2023

BLT Pizza
Ingredients
- 4 oz colby jack cheese, shredded
- 4 oz colby jack cheese, shredded
- 3 oz. of cream cheese, at room temperature, regular, light, or fat free
- garlic powder
- 2 cups of lettuce, torn into pieces
- 1 thin pizza crust, store bought or homemade
- 1 heaping tbsp. of ranch dressing, regular or light
- 1 large tomato, seeded and diced
- 10 pieces turkey bacon, cooked them crumbled

Preparation
Preheat your oven according to your crust's directions.In a small bowl, mix together softened cream cheese and the ranch dressing until equally combined.Using a small spatula, spread cream cheese mixture over the crust in an even thin layer.Top with cooked bacon, diced tomatoes, and cheese.

Sprinkle with garlic powder.

Place in oven and cook according to package instructions or until crust is crisp and cheese is golden brown, about 8-10 minutes.

Remove from oven and let cool for 5 minutes.Once cool, sprinkle the lettuce over the top and then cut into slices. Enjoy!

09/03/2023

Collard Greens With Bacon

Ingredients

- 3 slices bacon, chopped
- 1 1/2 lbs collard greens
- 4 cloves garlic, minced
- 1/2 cup chopped green sweet pepper
- 1/8 tsp ground red pepper
- 1/2 cup chopped onion (1 medium)
- 8 ozs smoked pork hock
- 1/4 tsp salt
- 1 tsp sugar
- 2 cups water

09/03/2023

Pan-Seared Honey Glazed Salmon with Collard Greens

Ingredients

- 10-oz bunch of collard greens, central ribs removed and sliced into bite-sized strips
- 2 Tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 2 cloves garlic, minced (2 Tbsp)
- 1/4 tsp red pepper flakes
- 1 tsp freshly squeezed lemon juice
- Two 6-oz salmon steaks (or a 12-oz steak, cut into two after cooking)
- 1 Tbsp honey
- 1/2 tsp freshly cracked black pepper

Preparation

Collard Greens

Using a non-stick pan, heat extra-virgin olive oil over medium to medium-high heat.

Add the chopped collard greens. You want to hear a crackle when they touch the oil.

Let it crackle for about 30 seconds, add salt, and stir.

Reduce the heat to medium and keep stirring for about 4 minutes.

Add red pepper flakes and garlic and stir for another minute or so. Just make sure the garlic doesn’t turn brown.

Remove the collard greens from the pan, squeeze some fresh lemon juice over it, and set aside.

Salmon

Place the salmon steak skin side down on your cutting board and use a paper towel to dry off any excess moisture.

Pour honey on top (use your hands or a brush and evenly coat the fish’s surface).

Add salt and pepper.

Use a paper towel to wipe clean the pan you used for the collard greens and heat the extra-virgin olive oil over medium-high heat.

Add the salmon with the skin side up. Yes, skin side up. That will achieve an incredible sear on the skinless side. Just make sure when you put the fish in the hot pan, do not move it for about 4 minutes.

Reduce heat and cook for another 4 minutes skin side down, to get the inside just slightly cooked (opaque), with still a little translucency in the center. The internal temperature should read 125°F.

Place on a bed of collard greens and serve immediately.

09/02/2023

Mushroom Tofu Stew
Ingredients
- 1 bot beer
- 6 cups Strong mushroom broth, up to 8
- 2 cups Sliced carrots
- 1 small pkt Firm/extra firm tofu, (not silken) cut into cubes ½" square
- 2 Cloves crushed garlic
- 1/2 pound Mushrooms sliced
- 1/2 pound Mushrooms sliced
- 1 large Onion diced

Preparation
I just made this up the other day and it was pretty good. The real key is to use a very strong mushroom broth (either make your own or use twice the amount called for with the instant), and to brown all the ingredients first.In a large stewpot on med-hi heat, saute onions in beer until very brown and beginning to stick to pot bottom

Add just enough mushroom broth to loosen the onions on the bottom of the pan and continue browning. Keep up this process until onions are very dark brown.At the same time, in a large skillet, pour 1/4 cup mushroom broth and add cubed tofu. Brown on all sides as much as possible on med-hi, adding broth when tofu starts to stick, loosening the tofu cubes and cooking until they start to stick again. When tofu cubes are browned well, add to onions and add rest of mushroom broth. If more liquid is needed, add water to cover stew if more liquid is needed.In same skillet, using water, use same process on carrots and mushrooms, browning and loosening with water and then add to the stew mixture.Finally, add crushed garlic, cover and simmer until full flavor has developed.This process of browning really increases the flavor of all the contents including the tofu. Don't be afraid to make plenty, as this disappeared fast and there were not enough leftovers for my taste!

09/02/2023

mushroom masala
Ingredients
- 1 sprig curry leaves or bay leaf
- ½ cup capsicums
- ½ cup capsicums
- ¼ tsp cumin seeds or small cinnamon, 2 cardamom
- 1 tbsp. Desiccated coconut
- 1 tbsp. Desiccated coconut
- 1 tsp. ginger garlic paste
- 1 tsp kasuri methi
- 2 tbsp. Oil
- ¾ cup of onions
- ¾ tsp red chili powder
- 2 tbsp. roasted Peanuts
- Salt to taste
- 1 tbsp. roasted Sesame seeds
- ½ cup of chopped tomatoes
- Pinch of turmeric
- 1 ½ cups sliced white button mushrooms
- 1 ½ cups sliced white button mushrooms
- ½ to ¾ tsp garam masala

Preparation
Recipe at my blog

09/02/2023

Mushroom-Pea Risotto
Ingredients
- 1 1/2 cups Arborio rice
- 1 1/2 cups Arborio rice
- 6 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 2 cups onions, diced
- 2/3 cup grated Parmesan
- 1 cup frozen green peas, thawed
- 1 cup frozen green peas, thawed
- 1 cup frozen green peas, thawed
- salt and pepper to taste
- 8 ounces white mushrooms, sliced
- 8 ounces white mushrooms, sliced

Preparation
Bring broth to a simmer, remove from heat and cover.

Heat oil in a large skillet over medium heat.

Add onions and saute until tender, about 10 minutes.

Add mushrooms and garlic and continue to cook until mushrooms are tender. Stir in rice and saute until it become translucent.Reduce heat to medium-low.

Add vermouth and cook until the liquid is absorbed.

Add broth, 1 cup at a time, stirring often. Be sure all liquid is absorbed before adding the next cup of broth. Continue until rice is tender and creamy.

Add peas and Parmesan, season to taste with salt and pepper.

09/01/2023

Broccoli Tartar
Ingredients
- 1 tablespoon of apple vinegar
- 1/2 broccoli
- 2 peeled/ seeded tomatoes
- 2 handfuls finely chopped parsley
- 1 teaspoon large herbs de Provence
- 1 tablespoon olive oil
- 1 onion or 2 shallots
- 1 red bell pepper
- small pinch of red hot chili powder
- sea salt to taste
- toasted sesame seeds to decorate
- dash of soy sauce
- Colorful tartar on a bed of raw green vegetables. Also an excellent touch for yo
- Colorful tartar on a bed of raw green vegetables. Also an excellent touch for yo
- A hand blender, griddle or grill
- 1 cup soaked arame (available in health food store)
- A hand blender, griddle or grill
- 1 cup soaked arame (available in health food store)

Preparation
Soak arame (seaweed can be found in a health-food store) in a bowl of pure water.

Put the grill of the oven and put a pot of water on the fire with a pinch of sea salt.Wash the pepper, broccoli, parsley and tomatoes. Carve a cross down the tomatoes, halve the peppers and remove the seeds and cut the broccoli into chunks.When the water boils you immerse the tomatoes and leave them for a swim, get them and let them scare in cold water. They are now ready to go out of their jackets.Meanwhile, the broccoli can be swimming for 6 minutes in the boiling water. Note: The water will cool off and when back to a boil, then add 5 minutes. Get them dry and cool under cold water, then they stay nice and green.The pepper may be under the grill until it sees black.

Let them cool and peel them.Chop the parsley.

Put the cooled broccoli in a long narrow bowl and blend finely with a hand blender.

Add the oil and vinegar with the salt.

Add half the parsley and mix into a smooth puree. If too grainy (dry) put some extra oil.

Cut the unseeded, peeled tomatoes and peppers into very small pieces.The shallot or onion may be chopped in mini pieces.

Add the chopped vegetables to the puree and stir gently with a spoon. The rest of the chopped parsley may be added now. A little salt, soy sauce and chili powder. Start with a little bit and add some more later if desired. The herbs de Provence can now embellish the whole with its bright flavor.The seaweed may now well out of the water and squeeze out any excess moisture.

Cut the seaweed finely and mix carefully with the puree.With an ice cream spoon you create beautiful balls and sprinkle with toasted sesame seeds.bon apptit

09/01/2023

Broccoli Beef Stir-Fry
Ingredients
- 1-2 tablespoon Sunflower oil, 1-2
- 1/2 lb. Beef stir-fry strips
- 1/2 lb. broccoli or broccolini
- 1-2 cloves Garlic (chopped)
- 2 tablespoon Oyster Sauce
- a dash White pepper
- 1 tablespoon Shaoxing Wine
- 1 tablespoon Shaoxing Wine
- 1 tablespoon Shaoxing Wine

Preparation
Marinate the beef with 1 tbsp of oyster sauce, white pepper and shaoxing wine for about 30 minutes.

Heat a wok until smoking, pour in the oil then add beef. Stir-fry for 2 mins, then tip onto a plate.

Add broccoli with a splash of water then cook until broccoli turns bright green.

Add the garlic and cook for 1 min more.

Pour in the rest of the oyster sauce and 125ml water. Bring to the boil and cook until reduced to a sticky sauce. Stir in the beef, along with any juices from the plate, then serve straight away.

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09/01/2023

Broccoli Soup
Ingredients
- 1 head of broccoli (approx. 1lb)
- 4 cups of chicken broth/vegetable broth
- 2 tablespoons of coconut cream
- Salt
- Parsley, to garnish

Preparation
Cut the broccoli stalks as thin as you can.

Cut florets and set aside.Bring the broth to a boil and add the sliced stalks. Cook for 10 minutes.

Add the florets to the broth and cook for another 10-15 minutes, or until the broccoli is soft.

Remove from heat and use a hand/immersion blender to blend until smooth. If you don't have an immersion blender, let the soup cool a little, then pour the soup into a blender or food processor to blend.

Drizzle the coconut cream over the soup, season with salt, and garnish with parsley.

Serve warm.

08/26/2023

Cucumber Vinegar Salad
Ingredients
- 6 smalls cucumbers
- 1 small white onion
- 1 cup white vinegar
- 2 cups water*
- 1 tablespoon olive oil
- 1/4 cup sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper

Preparation
Thinly slice the cucumbers into rounds and place in a 7 or 8 cup container.

Cut the onion into quarter round slices, keeping the pieces about 1/4" thick.

Pour vinegar over cucumbers.

Add as much water as you need to submerge the cucumbers.

Add sugar, salt and pepper, stirring to combine.

Refrigerate until ready to eat, preferrably overnight. This gives the cucumbers a chance to marinate and the flavors to blend.

The vinegar/water ratio is based on our love for vinegar. It was strong, so if you're not a huge fan of vinegar, use less and add more water. You can also add more sugar to take away some of the sting.

08/26/2023

Cucumber Mint Tea Sandwiches
Ingredients
- 4 slices of bread
- 1/2 organic cucumber, thinly sliced
- 3 tablespoons wasabi maple spread
- black pepper grinder
- fresh mint leaves
- fresh dill
- 2 tablespoons Vegenaise
- 1 tablespoon maple syrup
- 2 teaspoons wasabi powder
- dash of black pepper

Preparation
Whip together the spread, thinly slice the cucumbers. You can do thick crunchy slices, or thin silky slices - your choice. Gather your fresh herbs, rinse and pat dry.

Spread a very thin layer of spread on all inside surfaces of bread.

Layer cucumber on top of the spread. Next, add a layer of mint, dill. You can add both herbs to each sandwich or do half dill and half mint. Grind fresh black pepper inside sandwiches before slicing.

Close sandwich and slice into quarter cubes or triangles.

Plate and serve.

Optional: add a thin layer of spicy sun dried tomato spread or a dash of red pepper flakes for an extra spicy kick of flavor. Another pretty addition would be edible flowers - add inside the sandwiches or as an edible garnish to the serving patter.

08/26/2023

Cucumber Mint & Lime Detox Water
Ingredients
- 1 small cucumber
- 2 sprigs fresh mint, washed & bruised
- 1 lime
- 10 to 12 cups cool filtered water

Preparation
Scrub and slice the cucumber.Wash the mint.Scrub and slice the lime.

Place the cucumber slices, mint, and lime slices in a large pitcher or bottle. Fill with water. Cover and refrigerate for 1-8 hours (the longer you infuse the water, the stronger the flavor.)

Lasandra Both

09/03/2023

09/03/2023

09/03/2023

09/02/2023

09/02/2023

09/02/2023

09/01/2023

09/01/2023

09/01/2023

08/26/2023

08/26/2023

08/26/2023

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