Poutine is the ultimate French-Canadian junk food. It originally came from Quebec. Jean-Paul Roy claims to be the inventor of Poutine in 1964; and so does Restaurateur Ferdinand Lachance in 1955 – kind of like the French Dip dilemma. It is a dish consisting of French fries topped with fresh “Cheese curds”, covered with brown […]

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  April 3, 2016   No comments

Crunchy Chickpeas 3 Ways

To me, snacks are all about texture and crunch. This is a very healthy, yet satisfying snack. You could slip these in among the chicken wings at your super bowl party. I have done in the ways. Please note that the chick peas I used were very small and cooked much faster than 40 minutes. […]

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  January 28, 2014   4 comments


We went to San Diego for a funeral and stayed for the weekend. Every time we go away (if we are driving) I take my towering stack of magazines next to my bed to go through and rip out things that interest me, recipe ideas, etc. It’s probably one of my all time favorite activities, […]

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  March 4, 2013   No comments

Onion Dip

Of course, everyone has had onion dip made with Lipton’s Onion Soup Mix. In the early 1950s a recipe for California Dip, combining this product with sour cream, became the rage. This classic dip is still popular today. Here is a recipe from scratch.  You could even use 1/2 fat cream cheese and sour cream […]

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  March 1, 2013   No comments

Five Layer Mexican Dip

Here is a great layered dip that is low in calories and fat for your Cinco de Mayo party. Five Layer Mexican Dip Serves 12 2 tsp olive oil 1 medium onion, diced 2 cloves garlic, minced 15.5 oz can black beans, preferably low-sodium, drained and rinsed 1 Tbs minced chipotle pepper in adobo 4 […]

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  May 3, 2012   No comments

Avocado Hummus

In yesterday’s Sunday Los Angeles Times Magazine there was this amazing recipe for Avocado Hummus with Nigella Seeds. Nigella seeds are used as a spice in Indian and Middle Eastern cuisines. The dry roasted nigella seeds flavor curries, vegetables and pulses. The black seeds taste like a combination of onions, black pepper and oregano, and […]

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  March 5, 2012   No comments

Radishes with Butter and Salt

Serves 6-8 2 bunches radishes with the tops intact Sea salt Good salted butter or Herbed Butter, recipe follows 1 French baguette, sliced diagonally, and lightly toasted Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature. Herbed […]

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  February 2, 2012   No comments

Fusion cuisine

Fusion cuisine is a general term for the combination of various forms of cookery.  It’s a combination of different cuisines of a region or sub-region into a single eating experience. Of this sort, Asian fusion restaurants have become popular in many parts of the United States and United Kingdom, often featuring South Asian, East Asian, and South-East Asian dishes alongside one […]

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  February 1, 2012   No comments