1 can (15 oz) of organic garbanzo beans
2 Tbsp of Tahini
Juice of one lemon
A whole clove of garlic, roasted
1 Tbsp olive oil
Salt and pepper

Roast the garlic at 400F for 5 minutes or until tender. Process the garbanzo beans and the tahini in a food processor until smooth. Add the lemon juice. Peel and add the whole clove of roasted garlic. Add the olive oil, more if not smooth enough. Add salt and pepper to taste.


1 avocado
1 lime
1 small onion cooked and chopped
1/4 of a cup of cilantro, chopped
Salt and pepper to taste
A dash of tabasco (if you like spicy food)

Saute the onion in olive oil. Clean and chop the cilantro. Cut the avocado into rough pieces, then sprinkle with lime juice to avoid discoloration. Mash and mix everything together with a fork. Add a dash of olive oil if the guacamole is not too soft.

Oatmeal chocolate chip cookies

1/2 cup of butter or Crisco

Add and cream well

1/2 cup firmly packed brown sugar

1/2 cup of granulated sugar

Combine and beat until smooth

1 egg

1 tsp vanilla

1 Tbsp of milk

Sift together and add to the above

1 cup of sifted all purpose flour

1/2 tsp baking soda

1/2 tsp double-acting baking powder

When beaten smooth, add

1 cup of rolled oats or wheat flakes

1/2 cup chocolate chips or 1/2 cup of raisins or 1 tsp of grated orange rind or 1 can of flaked coconut

Put them 2 inches apart on a greased cookie sheet, at 325F for 10 minutes.

Banana bread

Have all ingredients at about 70F.

Preheat oven to 350F.

Sift together:

1-3/4 cups of sifted all purpose flour

2-1/4 teaspoons double-acting baking powder

1/2 tsp of salt

Blend until creamy:

1/3 cup shortening

2/3 cup sugar

3/4 tsp grated lemon rind

Beat in:

1 to 2 beaten eggs

1 to 1-1/4 cups ripe banana pulp

Add the sifted ingredients in about three parts to the sugar mixture.

Beat the batter after each addition until smooth.

Fold in:

1/2 cup broken nutmeats

1/4 cup finely chopped apricots

Place the batter in a greased bread pan.

Bake the bread about 1 hour or until done.

Cool before slicing.

Joe’s summer steak sauce

A couple of Tbsps of soy sauce and sesame oil

A few jalapeno peppers (with or without seeds)

A Tbsp of grated ginger

A clove or two of garlic

A Tbsp of fish sauce

About 1/4 cup of cilantro

Juice of a couple of limes

Put everything in the blender until there are no more chunks.

Apple cinnamon gummy candies

6 Tbsp gelatin

1 cup of apple juice

1/4 tsp of cinnamon

2 Tbsp of honey

  • In a small saucepan, whisk the gelatin and cinnamon together until evenly blended.
  • Add the apple juice and turn heat to medium; whisk until there are no lumps.
  • When the mixture starts to warm, add the honey and whisk well.
  • If the mixture thickens up too fast, don’t worry, the heat will liquefy it again.
  • Pour in a glass measuring cup, for easy pouring into a silicone candy mold or a small loaf pan.
  • Pop in the freezer for 15 minutes.
  • Then remove from the freezer, and pop out of the mold or cut the loaf into small squares.

Hoa’s fish sauce

The goi cuon (flexible rice paper rolls) are often served with a peanut sauce in restaurants, but many local Vietnamese enjoy esting it with fish sauce (nuoc mem).

1 empty glass jar


1 Lemon

4-5 pieces of garlic

Chili garlic sauce (plastic jar with a green top, with a rooster / chicken on it)

Concentrated fish sauce (Tiparos brand)


In an empty jar, measure in relation to the size of the jar:

  • Pour in 1/8 of sugar into the jar.
  • Boil some hot water and pour into the jar – just slightly above the sugar content.
  • Dilute the sugar completely with a stirring stick.
  • Add cold water to about a little over half of the jar.
  • Take one lemon and roll it around on the counter, pushing down to make it nice and squishy.
  • Cut open the lemon in half over the jar and squeeze.
  • Crush the garlic into the jar.
  • Add 2 tsp or more of the chili garlic sauce, depending on how spicy you like it.
  • Add the concentrated fish sauce – a third of less to the amount of water content already in the jar … or until the color is golden brown with a tinge of red from the chili garlic sauce.

Add more water or concentrated fish sauce, according to how strong or light you prefer the taste. Stir all contents adn chill in fridge before use.

Garlic & herb halibut

From Cooking Light magazine. Coat fillets with crumbs and bake at a high temperature for a crisp texture similar to fried fish. Fresh herbs and other seasonings heighten the flavor.

1 cup panko (Japanese breadcrumbs)

1 Tbsp fresh basil, chopped

1 Tbsp of fresh, flat-leaf parsley, chopped

1/2 tsp onion powder

1 large garlic clove, minced

2 large egg whites, lightly beaten

1 large egg, lightly beaten

2 Tbsp all-purpose flour

6 (6-ounce) halibut fillets

3/4 tsp salt

1/4 tsp black pepper

2 Tbsp olive oil, divided

Cooking spray

  • Preheat over to 450F.
  • Combine first 5 ingredients in a shallow dish.
  • Place egg whites and egg in a shallow dish.
  • Sprinkle fish with salt and pepper.
  • Dredge fish in flour.
  • Dig in egg mixture; dredge in panko mixture.
  • Heat 1 Tbsp oil a large non-stick skillet over medium-high heat.
  • Add 3 fish fillets; cook 2-1/2 minutes on each side or until browned.
  • Place fish on a broiler plan coated with cooking spray,
  • Repeat procedure with remaining 1 Tbsp oil and remaining fish.
  • Bake at 450F for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  • Yield, 6 servings (1 fillet each)