Lunch - Tunafish and Rice

My mom talks about this time in her life when she was so poor she ate tunafish and rice everyday. Over the years, when we kids were starving and she had no food in the house, she'd give us tunafish and rice, and both my sister and I have fond memories of it. This version has string beans, chopped tomato, salt/pepper, and a bit of mayo added to the mix.

Lunch - Eggplant Stew

While at college, I once attended some kind of an African Dinner where they served Ethiopian Eggplant Stew. I have never found anything like it since. Until now. My husband just accidentally invented something very much like it. I will be eating this alot from now on:


Eggplant Stew

1 large red onion, sliced and browned
1 medium eggplant, chopped
1/2 medium cauliflower head, chopped
1 cooked chicken breast, diced small
1 cup of chicken stock
2 TB of "sofrito" (1 green pepper, 2 garlic cloves, 1 medium onion blended)
couple grates of ginger
pinch of allspice
2 tsp of cumin powder
3 tsp garam masala
squeeze of lime

salt the eggplant until it sweats (about 1/2 hour). brown the onion and sofrtio in 2 TB of olive oil in cast iron pot, add additional ingredients, and simmer covered on medium for a half hour or until tender.

Breakfast - Juicer Juice, Green Tea, and Rye Toast

I like the juicer juice I made this morning. I will call it cucumber juice, even though that was only one ingredient.

Cucumber Juice


1/2 cucumber
2 apples
2 romaine lettuce leaves
1 inch ginger


This juice is yummy. I will try a bit of kale in it when I buy some more kale.

My Juicer Has Arrived!

I made two batches of juice. One was for me - there was some kale and cucumber and parsley in it. One was for my kids with peaches and watermelon. The juice tasted good, and I am game to experimenting.

Lunch - Sonboro Don Inspired Turkey, Asparagus, Shitake

My husband and I used to eat lunch around the LMU area in Los Angeles. A place we'd like to go because it was quick and easy was Kanpai and I used to order the Sonboro Don. I am going to try this recipe with ground turkey and see what happens...

WOW! It's too good! Very close to the real thing.


Sonboro Don Inspired Turkey, Asparagus, and Shitake

1 lb lean Jenny O Ground Turkey
1/2 bunch of asparagus, chopped
5 cloves of garlic, chopped
1 small onion, chopped
1 container of fresh, sliced shitake mushrooms
1 tsp sugar
1 TB mirin
3 tsp soy sauce
1 TB rice wine vinegar
2 tsps of sesame oil
2 tsp olive oil

Heat 1 tsp sesame oil, and 2 tsp olive oil. Stir Fry asparagus and garlic until tender and a browning on edges. Add mushrooms, onion, a tsp of rice wine vinegar, and a tsp of soy sauce. Stir Fry until mushrooms are limp. Remove from pan.

Brown turkey in the pan in 1 tsp sesame oil (there should still be liquid from veggies) . When no longer pink, add sugar, 1 TB mirin, 2 tsp soy sauce, 2 tsp rice wine vinegar, cook until sauce browns meat a bit more. Add back in veggies. Stir fry together. If the sauce needs thickening, add a bit of potato starch mixed with a bit of water. Serve over steamed rice.

Breakfast - Oatmeal, Blueberries, Cream

Dinner -Zucchini Mushroom Tomato Pasta

I usually make meat sauce. But I substituted zucchini and mushrooms for meat, and my kids like it better this way.

Zucchini Mushroom Tomato Pasta

2 medium zucchini, sliced
1 can mushrooms
5 cloves garlic
1 medium onion
2 TB olive oil
1 tsp oregano
1/2 tsp onion powder and garlic powder
salt and pepper
1 large can of Contadina tomato sauce


Saute garlic in oil for a minute, add zukes and stir until browning and tender. Add remaining ingredients, and heat until thick and bubbly. Serve with Barilla Rotini and Parmesan cheese.