New York Monday: Above Ground

May 13, 2013 | Filed Under New York Monday | 6 Comments 

Passing through Harlem, going further uptown.

You get a nice scenic view riding above ground.

Have a wonderful new week, everyone!


Buckwheat Chili with Spinach and Tomatoes

May 8, 2013 | Filed Under Buckwheat/Kasha, Spinach | 7 Comments 

The other day, I posted about the Quinoa Salad with Baby Spinach and Grape Tomatoes.   I went to make some more and discovered I was out of quinoa.  So, I decided to use some leftover chili instead of the quinoa.  Well, whaddya know?   It didn’t taste bad at all.   I mixed together in a pan:   Buckwheat chili, tomatoes, onions, spinach, garlic, with olive oil and herbs.  Just like the other recipe, it tasted really good.  



New York Monday: Pink and the City

May 6, 2013 | Filed Under New York Monday | 6 Comments 

Pink is not my favorite color.


However, I have to admit that I love to see this color all around the city, during spring time.


The pink seems to beautify the city, even more.


Also, the pink against the blue sky is eye-catching!

Have a wonderful new week, everyone!




Cilantro Pesto with Pumpkin Seeds

May 4, 2013 | Filed Under Pesto | 2 Comments 


My friend sent me this recipe. She thought I migh like it.  She was right!   What’s not to like?   It’s got cilantro, my favorite, and I happened to have pumpkin seeds.  I usually don’t.   I made the simple pesto and served it over some chicken I’d prepared, earlier.  It was very good.  A few changes to the recipe:  It calls for parsley.  I didn’t have any, so i skipped it entirely.  Also, I used fresh jalapeno instead of the canned.   My pesto was very good.  I could have eaten it plain without anything else.



Cilantro Pesto with Pumpkin Seeds (George  Mateljan)


Enhance the flavor of chicken or fish with this great tasting pesto that can be prepared in a matter of minutes. Add it to fish tacos with a few avocado slices for a taste treat. Enjoy!

Prep and Cook Time: 10 minutes


2 cups chopped fresh cilantro
1 cup chopped fresh parsley
3 scallion, chopped
4 cloves garlic, coarsely chopped
1 tsp ground cumin
2 or 3 canned jalapenos, depending on desired heat
1/2 cup coarsely chopped pumpkin seeds
2 TBS water
1 TBS fresh lemon juice
2 TBS extra virgin olive oil
salt and white pepper to taste


  1. Chop garlic and let sit for 5 minutes to enhance its health-promoting properties while you prepare the rest of the ingredients.
  2. Blend all ingredients in a food processor or blender. Add olive oil a little at a time at end. You want the pesto to be blended yet not smooth. It is best with a little texture. Serve at room temperature. Do not heat it.




May 1, 2013 | Filed Under Grains | 4 Comments 

The other day, I went ot the store to buy a box of quinoa.   To my disappointment, there was none.   I suppose I’m not the only quinoa lover in the neighborhood.   On the same shelf where they quinoa would have been were a few boxes of Kasha.  I’d never heard of that before.  I studied the information on the box — "Low sodium, No cholesterol, Low fat"  That was good.  I continued reading, "Wheat and Gluten free".   Interesting.   Since there was no quinoa, I decided to buy and try the Kasha.  Later on I learned that it’s buckwheat.  


I followed the recipe on the box and made Kasha Chili.  I forgot to copy the recipe and threw away the box. LOL!   But the recipe was basically the kasha mixed with beans, stewed tomatoes, celery, onions, vegetable broth, etc…


Buckwheat uncooked.


 The buckwheat wasn’t bad at all.  I plan on eating it from time to time. However, I prefer quinoa over buckwheat.

It was  nice to be able to try it out.


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