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Fumi Salad



This unique salad and “Pot Luck Favorite” is very easy to make using most pantry items and will become a favorite to your family and friends. Its a unique dish that most people will ask for a copy of it as it’s so delicious and kid friendly. One recipe will feed an ARMY of people. A great go-to dish in the summer!







1/4 c slivered almonds, toasted


1/4 c plain sunflower seeds, toasted

3 Tbsp plain sesame seeds, toasted

3 Tbsp black sesame seeds, toasted


1/2 medium head green cabbage, shredded

1/2 medium napa cabbage, shredded


1/4 red cabbage, shredded

1 c carrots, shredded


6 green onions, sliced

1 pkg. Ramen noodles, uncooked

3 tbsp. fine sugar

2 tsp salt

1 tsp black pepper



3/4 cup vegetable oil

3 tbsp rice vinegar




In a small nonstick skillet over low-med heat, toast sesame seeds, sunflower seeds and almonds separately,

stirring constantly. Set aside.


In a large bowl, combine cabbage, carrot and green onion. Set a side.



Break Ramen noodles up and set aside.



In a small bowl or lidded jar, combine sugar, seasoning, oil and vinegar.


Just before serving,

add almonds and sesame seeds to cabbage mix and top with crushed noodles.


Add dressing and toss until coated. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours



Serve cold or room temperature.


Makes 8 to 10 servings. Recipe can be halved


Note: if the salad will not be served right away, take the various ingredients in separate baggies and assemble on sight. The noodles and cabbage gets soggy if salad is allowed to sit overnight.


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Mediterranean Tapenade


With summer in full swing you maybe pondering what to serve on a nice and warm summer night or when having friends over for wine tasting, well I’ve got an appetizer for you that has a Mediterranean feel that is quick to make and is also super delicious and very inexpensive to make.

This is probably one of the easiest appetizers one can learn how to make. You can also make this a day or two in advance, using a couple of amazing ingredients that pack great flavors, and is better than a jar of processed dip. Now if you are not a fan of Kalamata olives you can use regular black pitted olives, but you won’t have that same mediterranean taste



16 oz  Kalamata olives 
16 oz pitted green olives
2 red bell peppers, roasted and peeled
1 bulb garlic roasted, and garlic removed
1 Tbsp capers
2 tsp crushed red peppers flakes
2-4 Tbsp of classic or extra virgin olive oil
Salt to taste


Wash red bell peppers and place on sheet tray, slice whole bulb of garlic in half and place on same sheet tray and roast.

Click here for guide to roasting peppers

Drain olives well and add to food processor or high-speed blender.


Add capers and red pepper flakes.


Once red peppers and garlic have roasted and cooled, peel peppers and add to food processor, along with garlic.


Pulse five times, then remove lid and using a rubber spatula scrap down the sides and pulse another five times, and scrape sides.

Turn processor on and pour slowly about two tablespoons of the olive oil into the top opening. Stop and check for desired consistency, if you like your tapenade thick and chunky than salt to taste, if you want a smoother texture add more olive oil repeating last steps.
Again salt to taste, as the olives and capers contain fairly large amounts of sodium.


Remove and serve with warm pita chips, a nice crusty baguette, or water crackers.


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Oven Seared Potatoes With fresh Herbs


Are you a potato lover whose tired of plain mashed potatoes?

Now don’t get me wrong I am a tried and true spud lover, but there’s only so many way to dress up mashed potatoes.


Well it just so happens that I came across a recipe from Cooks County that takes the ordinary potato and elevates it to a not only visually a beautiful platter of potatoes, but this dish literally melts in your mouth at first bite accompanied with a crispy golden sear on the outside and with each bite you’ll get a punch of flavor from using fresh herbs and a rich chicken stock. These potatoes are to die for and very easy to make and can be served with chicken, beef or lamb.


The first time I made this dish I had used only dill, it came out better than I imagined, so why not bump up the flavor next time by using a variety of herbs and for a kick of spice added red pepper flakes.


If your making beef or lamb use same stock or go vegan and use vegetable stock and the result is a creamy center with a rich flavor from using good stock. Also if your main dish has a gravy or sauce these potatoes will soak it up very nicely.

Believe me when I say once you try this recipe you’ll want to make these delicious potatoes again and again, and they do make a beautiful plate of food.

Adapted from Cooks County 2006

3 pounds Russet potatoes, peeled and cut into 1/2 inch thick rounds
6 tablespoons unsalted butter, melted 
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh chives
1 1/2 tsp chopped fresh thyme
1 Tbsp parsley
2 tsp kosher salt
1/2 tsp pepper
2 cups low sodium chicken broth or use your own.
5-7 garlic cloves, finely minced (if you are not a garlic fan you can add less)
1 1/2 tsp crushed red pepper flakes or to taste

IMPORTANT NOTE: Make sure you DO NOT use a glass baking dish, use a metal baking pan. A glass baking dish can shatter in a very hot oven.



Place oven rack in upper-middle position of oven and pre heat oven to 500 degrees.


Square off ends of potatoes and cut into ¾ to 1-inch thick disks.
Rinse potatoes and pat dry with paper towels.


Combine melted butter, red pepper flakes, finely chopped herbs, garlic, salt, and pepper in a medium bowl.


Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan.


Roast in oven for 15 minutes.


Remove pan from oven and use a spatula to flip potatoes over.


Place back in oven for another 15 minutes.


Remove pan from oven and flip potatoes over again, both sides should have a blonde color on both sides.


Before putting tray back into the oven add 1 cup of your choice of stock and place back into the oven for another 15 minutes.


Remove tray from oven and flip potatoes over one last time and add the last cup of stock.


Back into the oven for the last 15 minutes.





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Thai Five Spice Pork Loin ~ Slow Cooker


Thai Five Spice combines the rich, savory spices of Thai cuisine. Thai Five Spice actually derives from China and was to be the base for this rub, but I accidentally grabbed my bottle of Thai Five Spice instead of my bottle of Chinese Five Spice. So rather than dump out an entire bowl of freshly mixed spices, I decided to just run with it and I’ll do something else down the road with Chinese Five Spice.

chinese five spice

Is there really a difference between Thai and Chinese Five Spice?

thai five spice

Yes, there is clearly a difference in the two.

Chinese Five Spice is a traditional blend of the five most popular Chinese spices, used primarily in Chinese cuisine but it is also used in Asian and Arabic cooking. This sweet and pungent spice can be used with fatty meats such as pork, duck or goose, in red cooking recipes, or added to the breading for fried foods.


Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It’s used as a marinade for Vietnamese broiled chicken.

While there are many variants, the most common mix of Chinese five spice is Star anise, Cloves, Chinese Cinnamon, Sichuan pepper and Fennel seeds. Other recipes may contain anise seed or ginger root, nutmeg, turmeric, cardamom pods, licorice, Sichuan pepper or Mandarin orange peel to name a few.


Although this mixture is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants place a shaker of the spice on each patron’s table.

The Thai Spice Blend I am using has the following ingredients: sesame seeds, paprika, coriander, garlic, onion, cilantro leaf, basil, red pepper, cinnamon, nutmeg, natural shrimp flavor and lemon oil.


I just added a few other ingredients to my rub, gave the pork a good rub down and allowed 12 hours for these spices to soak into the pork, then turned my slow cooker on high, went about my daily routine, then took a nap a few hours later I woke up and Holy Guacamole!


Wow ……


What I made was not only extremely easy to make using a slow cooker, but was so delicious and fork tender, it was gone before I had a chance to prepare a side dish!


G O N E ……….G O N E ……….G O N E ……….


3-4 lbs Pork loin, sliced 1/2 inch thick
1/4 c brown sugar
2 1/2 tsp Thai five spice
1 tsp anise seed
1 tsp fresh cracked black pepper
1 Tbsp Coriander
2 1/2 tsp kosher salt
1 tsp ground ginger
1 tsp cumin
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes
3 garlic cloves; finely minced
1 large onion; cut into thin slices



In a small or medium bowl combine all the dry ingredients and set aside.


Using paper towels, pat dry both sides of pork loin.


Cover both sides of pork with dry rub.


Place in a container and allow to marinate over night.

Turn slow cooker on high and cut onion in half and then into long slices. Place  onion slices on bottom of slow cooker, add minced garlic. Add pork to slow cooker and leave undisturbed for six to eight hours.

Turn slow cooker on high and cut onion in half and then into long slices. Place
onion slices on bottom of slow cooker, add minced garlic.
Add pork to slow cooker and leave undisturbed for six to eight hours.






Slow cooked in its own juices with a blend of spice




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Getting fit to be a better you #4

Getting fit to be a healthier you, is just some exercise and eating tips i thought i’d share. It is not an attempt to preach being in shape to others, just passing on useful information.  Just put your mind and heart to it, don’t beat yourself up if you slip, pat yourself for trying, treat yourself, get rid of […]

Gardening For your Health #6

Here are a few more gardening tips for those like myself, who are new to growing a sustainable garden. If you have any gardening tips please feel free to share in the comments section, or email me. I’d love to have a guest writer who has an awesome “green-thumb” write a “post on the basics […]

Getting fit to be a better you #3

Getting fit to be a healthier you, is just some exercise and eating tips i thought i’d share. It is not an attempt to preach being in shape to others, just passing on useful information.  Just put your mind and heart to it, don’t beat yourself up if you slip, pat yourself for trying, treat yourself, get rid of […]


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