Category Archives: Recipes

Recipe: Sunshine Eggs with Spinach

This recipe actually came out pretty darn good! I could not believe it since it seemed too weird.


3 Tbsp olive oil
1 16 oz can spinach, drained
1 3.5 oz can sardines
2 eggs
1 1/2 Tbsp lemon juice
1 Tbsp capers, drained
1 Tbsp Parmesan cheese

About 800 calories

Heat 2 Tbsp olive oil in a pan over medium high. Empty can of sardines into pan and crush the sardines in the bottom of the pan, creating a mash. Cook for a while. Add can of spinach, very well drained. Cook the two together for 8 minutes or until done. Put the spinach-sardine mixture on a plate. Now add 1 Tbsp olive oil on medium high.

Take two eggs and break them over the pan, emptying them carefully into the pan. Now cover the pan and cook for 2-5 minutes, or until the egg has the desired consistency. You want to cook it until it is very well done, almost hard boiled. Take a spatula and remove the two eggs and put them over the spinach mix. Now add the Parmesan, capers, lemon juice and the remaining olive oil from the pan. Add pepper to taste.

This tastes a heck of a lot better than you might think, if you like such dishes, that is.


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Pasta With Clam Sauce

Here is a nice little recipe that is very easy to cook.

2 quarts water
1 16 oz can pasta clam sauce
6 oz dry pasta
1/2 onion
1 Tbsp olive oil
1 Tbsp basil or pesto
1 1/2 tsp clam juice
1 tsp lemon juice
1/4 tsp oregano

Boil water in a pan. Add pasta and return to boil. Boil for 10 minutes, then drain.

Add olive oil to pan. Chop onion. Cook onion until translucent. Turn stove to medium. Add can of pasta clam sauce. Add basil, clam juice, lemon juice and oregano. When it starts to boil, turn down to low. Serve over pasta.


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Horseradish Mustard Mayonnaise Sauce

Nice little sauce goes over all sorts of things. Good on beef, burgers, chicken, seafood, mashed potatoes, potato salad or Irish stew (corned beef, potatoes, cabbage, etc.) I had it over boiled potatoes with some stuffed salmon.

1/4 cup mayonnaise
2 Tbsp horseradish
2 Tbsp mustard
1 Tbsp vinegar
1 tsp dried chives
1 tsp dried parsely
1 clove garlic

Whisk it all together, then put it in the refrigerator for 30 minutes.

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Thai Chili Garlic Turkey

I’m still trying to use up that chili garlic sauce, so I am coming up with uses for it. Here is another one. Anything using this stuff tastes somewhat similar, so keep that in mind.

1 10 oz can of turkey
1 1/3 Tbsp chili garlic sauce
1 1/3 Tbsp brown sugar
1 Tbsp sesame oil
1 Tbsp dried cilantro
1 Tbsp lime juice
2 tsp chopped onion
1/3 tsp wine vinegar
1/4 tsp Thai seasoning

Combine the first four ingredients in a pan and cook on medium for a few minutes until it starts cooking well. Then add cilantro and turn down to low and cook slowly on low for about 15 minutes. After cooking about 10 minutes, add the onion, vinegar and seasoning. Add lime juice at the very end, turn up to medium again, and cook a bit.

Serve over Thai jasmine rice.

I don’t know why, but this mixture came out fantastic. The flavor was superb. Don’t know if it was the cilantro, the slow cooking, the sesame oil, or the way I added the ingredients bit by bit.

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Tuna with Chili Garlic Sauce

This dish actually came out pretty good. I used some chili garlic sauce from the store that I had lying around.


1 6-8 oz can of tuna
1 4 oz can black olives
2 Tbsp lime juice
1 1/2 Tbsp canola or peanut oil
4 1/2 Tbsp wine or garlic vinegar
1/2 onion or 1 1/2 tsp onion flakes
1 1/2 Tbsp chili garlic sauce
1/2 tsp minced garlic
1/4 tsp oregano
1/4 tsp cumin or coriander
1/4 tsp Thai seasoning
1 cup rice

Empty the tuna into a bowl and flake with a fork. Pour the lime juice into it and stir well.

Add the oil and heat. Add onion and chili garlic sauce and cook on medium for about five minutes until the onion is well cooked. Add the oregano, coriander and Thai seasoning. Now add the vinegar and bring to a boil. When it’s done, pour it over the tuna. You are supposed to let it sit in the fridge for a few hours to pickle, but I was impatient. Pour the mixture over rice and add the olives. I used rice but I think a salad with lettuce would have been better, but I was out of lettuce.

It tasted pretty darn good!


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Sardines with Garbanzos, Lemon and Parsley


1 tbsp flour
1-3 6 oz can sardines
6 tbsp lemon juice
1 bunch Italian parsley, leaves only
3 tsp minced garlic
3 tbsp olive oil
1 15 oz can garbanzos
1 package cherry tomatoes

Put flour on a plate. Sprinkle with seasoning. I used Italian Basil and Pepper, Green Pepper and Garlic and Pesto. Remove sardines from can. Roll sardines in flour until coated.

Chop parsley, removing stems. Add parsley leaves, 1.5 tsp garlic and 6 tbsp lemon juice in a large bowl and mix together. Set aside.

Open can of garbanzo beans and empty into a bowl. Half tomatoes and put in a bowl.

Add olive oil to large pan on the stove. Turn on high. Turn down to medium when oil starts to bubble and pop. Put the sardines in the oil and add the leftover flour. Cook sardines for 3 minutes on each side. Remove from pan and place on plate.

Turn pan to off or low. Add 1.5 tsp of garlic. It will cook very quickly.

Add in tomatoes and garbanzos to the pan. Turn heat back on medium to medium high. Place sardines back in pan, snuggling them between the vegetables. Cook until vegetables are hot. Add parsley mix on top of mixture on pan and cook for a minute or two.

I served it over rice.

This is one of the best dishes I have ever prepared. Check it out.

Calories with rice and 1 can sardines: 1,300.

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Buttered Peas and Beets

This is actually two separate recipes, but you can combine them if you like.

1 15 oz. can peas, drained
1 15 oz. can beets, drained
4 TSP margarine
2 TSP dried onion flakes
2 tsp dried parsley

In a pan, melt 2 TSP margarine over medium heat. Add peas. Add onion flakes. Cook for 5 minutes on medium.

In another pan, melt TSP margarine over medium heat. Add beets. Add parsley. Cook 5 minutes on medium.

You can eat them separately or combine them, but I combined them over rice. The onions go very well with the peas, and the parsley goes great with the beets. Good vegetarian meal. 12.5 servings vegetables. 600 calories.


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Sesame Chicken and Green Beans

This isn’t really a formal recipe. I had a package of Sesame Chicken, and I wanted to add to it. Adjust the recipe according to your ingredients.

1 10 oz. pkg. Sesame Chicken with Noodles (microwaveable)
2 14.5 oz cans of green beans, drained
12 oz chicken, drained
1 8 oz can of water chestnuts, drained
peanut oil
1/3 cup of lemon juice
2 1/2 TSP sesame seeds
2 TSP sesame oil
3 TSP soy sauce
2 tsp minced garlic
1/4 tsp Chinese five spice
1/4 tsp chili flakes
1/4 tsp pepper

The package calls for cooking it first, but that was not a good idea. The package ingredients ended up too hot when cooked with everything else.

Most recipes called for 2.5 times more chicken than green beans. My recipe calls for the opposite – 2.3 times more green beans than chicken, but I like my veggies.

Add enough peanut oil to cover the frying pan or wok. Peanut oil is important to use here because it’s almost impossible to burn with it.

You can turn on the heat at any time. I recommend medium high as this is the best temperature to cook Chinese food at. Get an apron because stuff is going to splash around a lot. Add ingredients from Sesame chicken package. Add chicken, green beans, water chestnuts and garlic.

After it cooks a while, add the sesame oil and soy sauce and cook some more, stirring all the time. Ordinary recipes would have called for doubling the soy sauce and sesame oil, but I cut those in half because sesame oil is expensive and 6 TSP of soy sauce is way too much sodium.

After a while, add the lemon juice. Later add the five spice, chili flakes and pepper.

Cook for a long time, stirring all the time. Cook until most of the liquid is taken up. At that point, add the sesame seeds and cook until they are toasted. They are toasted when you can’t see the white seeds anymore. Recipe would normally call for 4 TSP of sesame seeds, but those are expensive so I halved it.

Tastes pretty darn good! The longer you let it sit, the better it tastes.

Calories: ~1,250
9 servings of vegetables
Sodium: 2,900 mg (high)

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Recipe: Vegetable Beef Soup with Canned Beef Puree

I had this can of beef puree lying around and I did not know what to do with it. I looked at some recipes, but they didn’t help much, so I made some soup out of it.


1 very large soup pan
1 multiple measurement measuring spoon
1 stirring instrument

1 15 oz. can of beef puree
2 15 oz. cans of mixed vegetables, drained
1 14.5oz can of diced tomatoes, drained
8 cups water
2 tsp minced garlic (2 cloves)
2 TSP minced dried onion (2 onions)
2 1/2 TSP dried parsley
1 tsp dried pesto
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/4 tsp ground black pepper

Add first four ingredients into a large soup pan. Turn stove to medium. Add onion and garlic. Turn to medium high, stirring continuously. Add spices later on. The thyme will smell very strong. Cook until the thyme smell starts fading, and you can smell other smells mixed in with the thyme. There is so much liquid that it will barely even boil, even on medium high. Ladle into bowl. Turn down to low and simmer. It will taste better as it cooks on low.

This turned out pretty darned good! It tastes a lot like the beef puree, but it also tastes like the vegetable beef soup you grew up on! Good meal for a cold late fall evening.

Total calories = ~1,050, so it’s not even a full day’s meal. You won’t be able to eat too much of it until you have to put it away for the next day. Contains 10.5 servings of vegetables, plenty for one day.


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Is Chicken Good For You or Bad For You?

Interesting question, as I eat about 6-12 oz. of either chicken or fish just about every day. That’s pretty much the only meat I eat. I mix it with pasta or rice, and that’s pretty much my meal for the whole day. Now and then I eat a bit of pork or shellfish like clams, mussels or squid. Rarely, turkey or lamb. Beef, even more rarely.

So, considering I’m eating 1/2 pound of the stuff just about every day, I was wondering if it’s good for you. Turns out it’s great, go ahead and eat it every day! But fried or grilled chicken like you get at a fast food joint is not good for you at all. Chicken has chemicals and supposedly bacteria in it, but if you cook it good, the bacteria are killed, and I don’t care about the chemicals at the moment. It has a bit of cholesterol, but my level is at 156, which is very low, so I’m not worried.

All of the links I found said it was great food. I was hoping to find a lunatic vegetarian link condemning it as evil, but no such luck.

I generally eat this stuff out of a can. I usually cook it in frying pan, generally in 1 or 2 TSP of olive oil, once in a while in 1 TSP of margarine. I often throw in a garlic clove and maybe 1/3 to 1/2 onion or equivalent (1 TSP of dried onion). Throw the oil in the pan, then throw the garlic and onions in.

Then throw the chicken in and chop it up and mix it until it absorbs all of the oil or margarine. A lot of the onion and garlic will also mix in with the chicken to the point where you can’t really see it anymore.

Then cook the chicken on medium for a while, stirring, until the color has changed from pink to golden brown.

Then mix it in with whatever else you have.


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