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Tom-Anita Morgan

Our Cookbook  - 
The BEST Cranberry Sauce Ever!
Here it is Thanksgiving again and we have so much to be thankful for. This year we're going for the whole turkey dinner and this is the cranberry sauce that is so fabulous! This is a rendition of Michael Mina's cranberry sauce. It's well worth the extra ingredients for the added flavor.  We just changed it up a bit. It's by far the best cranberry sauce we've ever eaten! Hope you'll give it a try. You'll be happy you did.
HAPPY THANKSGIVING everyone! Let's all count our blessings! 

1 teaspoon whole cloves placed in a tea ball
2 tablespoons grapeseed oil
1 pound fresh organic cranberries
1 1/4 cups sugar
Zest of 4 Mandarin oranges (regular oranges are ok)
1/2 cup Mandarin orange juice (or regular oranges)
 3/4 cup champagne (1 small bottle)
1 vanilla bean
1/2 teaspoon cardamom
1 tablespoon unsalted butter 

1. Place the whole cloves in a tea ball then set aside. Using a paring knife, split the vanilla bean lengthwise. Using the back of the knife, scrape the seeds out. Zest the Mandarins and set aside.
2. In a medium sauce pot, over medium high heat, add the grapeseed oil, cranberries and sugar. 
3. Then add the orange juice, orange zest and champagne and stir to combine. Next add the cardamom, cloves in a tea ball, vanilla beans and pod and cook until the liquid is reduced and the cranberries are soft. This will take about 20 minutes. It will thicken up as it cools down. Remove from heat and add the butter. 
4. When the mixture has cooled slightly, either leave the berries whole or puree part of the sauce with an immersion blender. Leave some of the berries whole for texture. Refrigerate.

This is a side dish and can be served with slices of the Mandarin orange for a garnish. We like to take the cranberry sauce out of the refrigerator about an hour before serving to bring to room temperature.

Bon appetit,
Tom and Anita

Be sure to check out our blog at
There's a great pic of the ingredients that go into this recipe.

#American  #MichaelMina'smimosacranberries, #sauce   #sidedish  
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Tom-Anita Morgan

Our Cookbook  - 
CHOCOLATE TURKEY CUPCAKES for THANKSGIVING...If you want to cook up a fun project with your kids this would be it! A bit of cooking, a bit of decorating and a bit of nibbling along the way. We posted this last Thanksgiving so if you missed it, here it is again. It was a cooking project with our grandson, Simon, who loves to cook and create. 

Makes: 18 muffins
Prep Time: 30 minutes
Cook Time: 20 minutes
1 Duncan Hines Chocolate Cake Mix
16 ounces Chocolate Frosting in a can
1 jar of Chocolate Sprinkles
1/3 bag of Candy Corn
1 Container of candy eyeballs
1 tube of Red Decorating Icing

1. Prepare cake mix according to directions. Bake and let cool completely
2. Frost each cupcake with chocolate frosting.
3. Place chocolate sprinkles in a bowl slightly larger than the cupcake. Dip each cupcake into the sprinkles.
5. Place the candy eyeballs into each cupcake.
6. Cut the white and yellow portions of the candy corn off, leaving just the orange. Cut that piece in half. Place under the eyeballs to look like a beak.
7. Using a toothpick, place some of the red icing under the beak. Voila! That's it!

Bon Appetit,
Anita and Tom
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They are definitely fun! Thanks +Azlin Bloor and +bestbitesforever Great cooking project with kids. They especially like to nibble along the way ;>))
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Joy Stewart

Our Cookbook  - 
Turkey Sloppy Joe's

Hello again, dear readers! I'm sorry I've been away from the blog for so long. I was a bit busy having a baby! Because of this wonderful event, my life has recently been about family, family and more family. We first had my mom to visit (currently mom has gone back to the east coast and we have my husband's family here from down south) and one of the things I requested of her was to cook for us. My mom was largely responsible for developing my love of food. She made amazing vegetarian food when I was growing up and baked on a regular basis. She filled the house with the irresistible smell of freshly baked challah bread and bought local eggs and milk. I remember getting fresh milk in a narrow necked glass bottle and being able to see the layer of cream floating at the top. We really appreciated growing up eating all that marvelous food! When we first came home from the hospital, mom asked me what I wanted her to cook. Recalling her flavorful vegetarian version growing up, I immediately requested Sloppy Joe's. She now eats meat and was happy to adapt the recipe for ground turkey, a protein we settled on to keep the fat and cholesterol content low.

Sloppy Joe’s is a thoroughly American dish. Perfect for the cold it is filling and very comforting. Despite this it is actually fairly low in calories. Although this dish is endlessly customizable, there are a few elements it must have to be considered a proper Sloppy Joe's: ground meat, tomato sauce and it must be served over a toasted bun or slice of bread. I've made this recipe with Mexican spices, roasted corn and ground beef. More recently my mother and I developed this turkey version with loads of garlic and Italian herbs. Both are great. I know, I know: you're all about to be awfully sick of turkey. Trust me when I tell you this works equally well with ground beef. Each serving will cover one bun.

Turkey Sloppy Joe's

Makes 10 servings

2 lbs ground dark meat turkey
1/2 medium yellow onion, julienned
3 cloves garlic, minced
1 (11 ounce) can chopped, fire roasted tomatoes
16 ounces marinara sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 bay leaf
2 Tablespoons olive oil
1 small pinch crushed red pepper
Salt, to taste
Pepper, to taste

1. Heat a large saucepan over medium heat. Add olive and onions and sauté until just beginning to caramelize (about 5 minutes).
2. Add garlic and cook for one additional minute.
3. Add turkey, salt, pepper, bay leaf, oregano and basil and cook until turkey is browned.
4. Add chopped tomatoes, marinara sauce, crushed pepper and 1/2 cup water to loosen tomatoes. Bring to a lazy boil and then turn heat down to low. Simmer for about 45 minutes to allow mix to thicken and flavors to marry.

Heap generously on toasted buns or bread and serve.

View this recipe on my blog at:
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For more delicious recipes, visit my blog at:

Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:

#joyouskitchenblog #nomadkitchencounter 
REVEREND SABRINA BASKIN's profile photoLisa Watson's profile photoCatherine Cherishka's profile photoFelicia Richeson's profile photo
Thank you +Lisa Watson​! Actually, that's a good question! I go back and forth in how I eat them, but I think it's supposed to be with your hands--I can't confirm, but I suspect that's how the name came about. 
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Paul Binns

Our Cookbook  - 
"Giving Thanks" Pasta

Ok so this dish was inspired by the chef at the restaurant I work at. He had one evening during a wine tasting dinner created this wonderful creamed corn sauce  that he served  under a chicken drumette. The sauce was so great we thought why not  make it into a sauce over pasta? So when I was hosting a "Thanksgiving" kind of night for some coworkers we thought why not take that sauce, add some turkey, and serve it over the pasta as our entrée for the evening? And that is exactly what I did. The sauce and pasta were very light but packed for of flavor. Now what  I mean about light in flavor was that it was overpowering or had too much of one flavor. It was soft on the pallet and very delicious. Hope you enjoy this "Giving Thanks" Pasta.


1 large boneless turkey breast diced into bite size pieces
6 slices of bacon diced
1/2 small white onion diced
1 1/2 cups cream
1/2 cup white wine
1/2 tbs thyme
1 diced garlic clove
1 cup frozen corn kernels
1/3 cup shredded Romano cheese
Pasta of choice

1. In a large skillet brown the diced bacon until begins to brown.

2. Toss in onion and saute.

3. Toss in garlic and saute until fragrant.

4. Pour in white wine and reduce.

5. Toss in diced turkey and brown.

6. Pour in cream and thyme and bring to a slow simmer.

7. Cover and let cook for about 10 minutes on low.

8. Toss in corn kernels and shredded Romano cheese, cover and simmer for another 5 minutes.

9. Salt and pepper to taste.

10. Serve over favorite pasta. (We used fresh homemade as that is what my coworkers requested).

     This dish was so good that everyone was "Giving Thanks" for the soon to be holiday season as well as a night off from work. (wink wink).

Prep Time: 15 minutes
Cook  Time: 20-25 minutes
Serves: 4-6


NEW: Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:


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That's one interesting pasta sauce +Paul Binns !  Have a great Thanksgiving tomorrow!
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Indrani Sen

Our Cookbook  - 
Eral Murungakkai kulambu(Prawn Drumstick curry)South Indian style
This is a tangy and spicy curry the sourness primarily comes from the tamarind juice.In Tamil Eral or Iral  meaning prawns, Murungai - Drumsticks which are widely used popular vegetables in South India and kulambu stands for liquid curry.
The scientific name of drumstick trees is Moringa Oleifera a tree which is rich in vitamins ,minerals and amino acids necessary for a healthy body.

 Prawns (6 to  8 jumbo or medium)
Garlic cloves(6 to  8 smashed and chopped)
Onions ( chopped  1 cup)
curry leaves (6 to 8)
Methi seeds (1 tsp)
Cumin seeds(1 tsp)
Mustard seeds(1 tsp)
Green chilies(2 to 3 chopped)
Red chilly powder(1 tbsp)
Coriander powder(1 tbsp)
Tomato( 1 chopped finely)
Tamarind( a small ball dissolved in 1 cup of water)
Coconut milk or coconut paste(2 tbsp)
Turmeric(1 tsp)
Drumsticks(6 to 7 pieces)
Sesame oil(1 tbsp) for seasoning
Oil(2 tbsp)
Marinate the prawns with turmeric and salt.
Add 2 tbsp of oil and heat.
Add mustards seeds.When they start spluttering add fenugreek seeds,cumin seeds and curry leaves.
Add chopped onions ,garlic and green chillies.Fry.
Add tomatoes ,stir and cook til it forms a creamy texture and oil starts separating.
Add salt,coriander and chilly powder and simmer.Add the drumstick and 1/2 cup of water and cover cook ,till the gravy thickens.
Add the prawns and cook for 5 to 10 minutes.Add the coconut milk and cook for 5 minutes.
Add the tamarind juice dissolved in water and cook till the gravy thickens to desired consistency.
Garnish with curry leaves and serve with steamed rice.
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20 comments problem ..will look forward to your experiment and post that curry which you made .it must have been awesome +Lisa Watson 
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Afifa P.

Our Cookbook  - 
Shrimp in prego sauce

250g shrimps
1 tsp cayenne pepper
1/2 tsp black pepper powder
1/2 tsp white pepper powder
1/4 tsp turmeric
1 tsp dried mixed herbs
1 tsp garlic paste
1/4 tsp cumin powder
Salt to taste
Few drops of lemon juice
2 tbsp oil


1. Wash shrimps thoroughly in water. In your final rinse, add a tsp of vinegar to the water and allow shrimps to soak for 10 mins (helps in getting rid of any odours). Drain shrimps and set aside.

2. Marinate shrimps with the rest of the ingredients (except oil), for 2 hours.

3. Heat oil in a pan and add shrimps. Allow to cook in its own juices. Add a tbsp of water to aid the cooking process but only if necessary. Cook until liquid has burned out and the shrimp is cooked.

4. Just before serving, make prego sauce and pour over shrimps. Serve with rice or roti.

Prego Sauce

Boil together the following ingredients:

2 tbsp butter
3 tbsp Nando's medium peri-peri sauce
1 tbsp Nando's prego sauce
2 tbsp mustard sauce
2 tbsp mayonnaise (substitute with fresh cream if, like me, you dont like the eggy smell in mayo)

Seafood alternative? Try chicken fillets cut into strips.

Enjoy :)

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best dear
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Tom-Anita Morgan

Our Cookbook  - 
DIY CHICKEN and ANDOUILLE SAUSAGE GUMBO...We've been making this dish for years and always love it! It's a super comfort dish for fall and winter. We change it up a bit each time we cook it but it's always awesome. If you like thick, rich, gumbo with a sense of heat, you'll love this recipe. We make it with Andouille sausage hand-made at the local Co-Op, organic boneless skinless chicken breasts and serve it over organic rice.

Serves: about     4 servings
Prep Time:        30 minutes
Cooking Time:  60 minutes  

2 medium boneless, skinless chicken breasts, cut into bite size pieces
12 oz andouille sausage, cut into ¼” rounds
3 cups chicken broth
¾ cup all purpose flour
1 tablespoon garlic powder
1/2 teaspoon black pepper
1 large yellow onion, coarse chopped
1 medium pasilla or poblano pepper, coarse chopped
6 stalks celery, sliced 1/" crosswise
6 cloves garlic, sliced thin
2 red or green jalapenos, seeded and coarse chopped
1 pinch red pepper flakes (varies for amount of heat you like)
2-3 tablespoons olive oil
1 1/2 cups regular long grain white rice
Salt to bring out flavors, fresh ground pepper to taste

1. Cut chicken into bite size pieces; cut sausage into ¼” rounds.
2. Combine flour, pepper and garlic powder in a 1 gallon plastic bag; add the chicken pieces and shake until coated. Reserve the excess flour for making the roux.
3. Chop the onions, peppers and celery and set aside. Slice the garlic and set aside.
4. Pour oil into a 5 ½ Q Dutch oven. Place oven over medium heat, add chicken and sauté until golden brown. Reserve chicken.
5. Add sausage to Dutch oven and cook until brown all over. Reserve sausage.
6. Add the vegetables and red pepper flakes and sauté for about 5 minutes while scraping the bits off the bottom of the oven with a wooden spatula. In the last minute, add the sliced garlic and sauté for 1 minute. Reserve the vegetable mixture.
7. Pour off all but about ½ cup of the oil in the Dutch oven. On medium heat, whisk in a little flour at a time, stirring constantly until you get a thick chocolate brown roux.
8. Place the Dutch oven on a simmer plate and slowly whisk the chicken broth into the roux over medium-low heat; then add the vegetables, chicken and sausage and simmer uncovered for about 45 minutes. Watch the liquid level and cover or add a little chicken stock if drying out too much. Sauce should be on the thick side.
9. About half way through the simmering, add the rice to 3 ½ cups boiling water and simmer for 15-20 minutes. 

1. Place rice in warmed shallow bowl or deep plate.
2. Spoon gumbo onto rice.
3. Serve with salt, freshly ground pepper and your favorite hot sauce at table.

Try this if you're in the mood for some down home cookin'. Check out our blog for more spicy, healthy recipes at

Bon appetit,
Tom and Anita
#Cajun   #chicken   #andouille   #comfortfood   #Louisianna   #spicy
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That's the spirit ;)
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Lisa Watson

Our Cookbook  - 
Sicilian Swordfish Steaks

I recently got hold of some swordfish steaks and wanted to do more than just grill them.  I found this recipe for baking them in the oven, and it worked a treat!

The traditional way of hunting for swordfish in the Messina Straight between Sicily and mainland Italy  goes back thousands of years.  The boats have a tall tower, which can be up to 30 metres high, sticking up in the middle of them.  One person who does the job of the spotter stays in a cage at the top of this tower and looks for the swordfish.  Once they spot them, the chase is on! Swordfish can swim at speeds up to 100km/h (about 60 mph), so the hunt is not an easy one.  Using these traditional methods, many swordfish managed to escape the fishermens’ clutches, so the species continued to prosper.  Nowadays, with the rise of those terrible driftnets that catch everything in their path, and longlines, the Mediterranean swordfish population has started to decline.  So, if you decide to buy swordfish steaks, check first that they have been fished in a sustainable way!



Swordfish fillets - 2
Tomatoes - 2 medium-sized
Onions - 1
Breadcrumbs - 3 Tbsp
Almonds - 1 Tbsp
Parsley - 1 handful
Capers - 2 Tbsp
Olive Oil - 6 Tbsp
Salt and Pepper - to taste


Heat the oven to 200°C (400°F).
Put 4 Tbsp of the olive oil into an oven-proof dish. Slice the onion and scatter the slices to cover the bottom of the dish.
Place the swordfish fillets on top of the onion.
Chop the tomatoes and scatter them over the swordfish.
Add the capers.
Chop the almonds coarsely. Chop the parsley. Mix these two ingredients with the breadcrumbs, then sprinkle the fillets with the breadcrumb mixture.
Bake in the oven for 20 -25 minutes, depending on the thickness of the swordfish fillets.
Turn the oven to broil and grill the top until the breadcrumbs start to brown.
Serve immediately.

Find out more about the recipe and see some photos of Sicily on:

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Great flavors going on with these swordfish steaks, +Lisa Watson​! I'd no idea they swim so fast--neat background, thanks!
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Sandra Rerecic

Our Cookbook  - 
It sounds odd ("A salad with just mushrooms" can be so refreshing and this one tastes just right!  So easy and fresh.  Below is the simple recipe.   enjoy!
Fresh  Mushroom and Parsley Salad:
1 cup of large button mushrooms,  trim  clean  and thinly slice them.
1 tbsp. chopped fresh Italian flat-leaf parsley
1 tbsp. extra-virgin olive oil
1 tbsp. fresh lemon juice
1/4 teaspoon or more of Kosher salt  to taste)
1/8  teaspoon black pepper  or more to taste
1/4 of  fresh Shaved Parmesan cheese or more or less to taste
 In a medium salad bowl, add ingredients and mix enjoy right away..
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I love mushrooms. 
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Tom-Anita Morgan

Our Cookbook  - 
Doesn't everyone love fish tacos? I know we do and we love to make them. We've had all kinds of salsas with them and still have more to try. Another excuse for making fish tacos. Our local market gets fresh, wild caught cod fillets that are perfect for the tacos. 

This time we decided to try a different coating for the fish. Since almonds are so healthy and tasty we put some slivered almonds, shredded coconut, Panko bread crumbs and some seasoning in the blender and ground them up for a slightly chunky mixture to coat the fish. Then, since we were lucky enough to find the last of the apricots for this season, we couldn't resist making an apricot salsa. Man, it was a fabulous dinner! Here's how it's put together.
SERVES:           2
PREP TIME:      15 minutes
COOK TIME:      6 minutes

4 tortillas
Napa cabbage
1 avocado
For the almond crusted fish:
1 pound fresh cod or any white fish
1/4 cup slivered almonds
1/4 cup coconut
1/4 cup Panko bread crumbs
1/2 teaspoon cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1 egg, beaten
Peanut oil
For the apricot salsa:
4 apricots, cut into 1/4" pieces
1 lime, juiced 
zest from 1 lime
1/4 teaspoon salt
1 medium Heirloom tomato (or your favorite tomato)
2 slices red onions, chopped
1 jalapeno, chopped fine
2 teaspoons agave nectar
2 pinches red pepper flakes
1 small red pepper, chopped
2 tablespoons cilantro, chopped

PREPARATION for the salsa:
1. Cut the apricots then add the remaining ingredients into a bowl.
2. Place in the refrigerator for at least an hour before cooking the fish. There will be extra liquid that you won't use.

PREPARATION for the fish:
1. Remove any bones from the fish (I use tweezers). Cut the fish into 6" pieces.
2. Crack the egg in a 9" bowl and whisk to mix. 
3. Put all the ingredients for the almond coating into a blender and set on grind. Mix until chunky then put into a plate.
4. Take the fish pieces and dip each piece in the egg then in the almond mixture. Set aside.
5. Meanwhile, heat the pan for sauteing. Place the fish in the pan of heated oil and saute about 2 1/2-3 minutes per side.
6. Cut the Napa cabbage into thin strips and cut the avocado into slices.
7. Heat the tortillas in a pan for a few seconds. Use immediately.

I like to fold the tortillas in a cone shape but you can also just fold them over. Place the shredded cabbage down as a base then add the fish and fold the tortilla over. Place the salsa on top of the tortilla and garnish with avocado.

Bon appetit,
Tom and Anita
#fishtaco   #almondcrustedfish   #texmex   #dinner   #taco  
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We prefer to grill or saute the fish +Joy Stewart only because fried is not as healthy a choice. However, if we were in a restaurant and they had fish tacos on the menu, I'd probably order it no matter how it's prepared...;>))
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Erika Moor

Our Cookbook  - 
Chicken Fajitas.

* 1 Red bell pepper, thinly sliced.
* 1 Orange bell pepper, thinly sliced.
* 1 Small red onion, thinly sliced.
* 2 Chicken breasts, thinly sliced.
* 1/2 Jalapeno, thinly sliced.
* 1 Tbsp chili powder.
* 1 Tbsp olive oil.
* 1 lime, juiced.
8 1/2 Tsp garlic powder.
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Lisa Watson

Our Cookbook  - 
Foodies+ Lab: +Joy Stewart's Pulled Pork

I would like to award myself the award for the longest time taken to get around to making a recipe for a foodies+ lab ! Joy posted this recipe for pulled pork in 2014 and I finally got around to trying to make it a couple of weeks ago.  Now I've made it, I'm so upset that I didn't try to do it earlier!  It's so easy to throw together and so delicious that, I'm ruing all the time I missed when I could've been eating it!  The pulled pork is, in fact, so mouthwatering that I passed the recipe on to a friend who made it immediately, and then made it again last week. It's THAT good!

Joy put it over pasta, but I served it with polenta, and then a couple of nights after warmed up the meat and added chipotle sauce, then made tacos. Both ways of eating it were fantastic!

Find the recipe here:

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This is such a gorgeous picture, +Lisa Watson​! I'm really glad you enjoyed my recipe and I love your idea to have it in tacos! I have to try that!
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Tom-Anita Morgan

Our Cookbook  - 
DIY CAJUN CHICKEN and ANDOUILLE SAUSAGE SOUP...Every fall we talk about making more soup...seems like we always get side tracked and find ourselves cooking other meals instead. Well, this year we're actually following through with this desire for heart warming, comfort food soups. We've gotten the hang of what ingredients, herbs and spices to include and now we're on a roll. 

We like soups with character! That means an assortment of veggies and lots of flavor! With or without meat. We're looking forward to some nice cool weather and creating some wonderful, warming soups for the winter. BTW, if you prefer a vegetarian meal, omit the sausage and chicken and add black beans.

SERVES:                4-6 bowls
PREP TIME:           20 minutes
COOK TIME:          30 minutes to saute meat & veggies
                               1 hour to simmer soup

2 large andouille sausages, cut in 1/4" rounds
1 boneless, skinless chicken breast, shredded
1 yellow onion, diced
1 jalapeno, seeded and diced
6 mini red peppers or 1 large red pepper, diced
1 pasilla/poblano pepper, seeded and diced
5 stalks celery, sliced in 1/4" pieces
3 large cloves of garlic, sliced thin
1 can 14.5 ounce diced tomatoes with juice
1/2 can tomato paste
4 cups low sodium organic chicken broth
2 tablespoons peanut oil
2-3 pinches salt
1 teaspoon fresh ground black pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon red pepper (less if you don't like it spicy)
2 cups cooked white rice
4 ounces baby spinach
1/2 cup roughly chopped Italian parsley

1. Cut the sausage in rounds, cut up all the veggies and garlic and set aside. 
2. Heat the oil in a 5.5 quart Dutch oven and add the sausage. Saute and set aside. Then add the chicken breast, saute and set aside. When chicken has cooled, shred it.
3. Add the onions to the pot and saute until they start to soften then add the celery and peppers. Saute for about 3 minutes more and add the garlic, diced tomatoes and all of the herbs and spices, leaving out the Italian parsley, rice and spinach.
3. Add the sausage and chicken back into the pot and simmer for 30 minutes to 1 hour. In the last 10 minutes, add the rice and spinach and stir to incorporate. Before ready to serve, add the parsley. Now you're good to go!

Serve in a warmed soup bowl. With all the rich, fall colors no garnish is necessary. Serve with a nice crusty bread for dipping in the delicious sauce.

Bon appetit,
Tom and Anita

#soup   #comfortfood   #cajun   #spicy   #andouillesausage   #chicken   #dinner   #lunch  
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Thank you +Sameera Ikram and +Greg Rosales 
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Indrani Sen

Our Cookbook  - 
Baked salmon with roasted fennel and tomatoes
Salmon fishes  are naturally  found in North Atlantic and Pacific oceans so it is an exotic fish in India.I bought this boneless fish fillet of salmon from the super market and was totally in love with its pink firm and flaky flesh ...The fennel and fresh oregano gives a fresh aroma while the lemon juice add to the tanginess.
2 to 3 fennel bulbs with leaves.
Olive oil 2 tbsp
Tomatoes chopped into pieces
Chilly flakes (1 tbsp)
Lemon Juice (2 tbsp)
Sea salt (as per taste)
Oregano freshly torn by hand  or dried (2 tbsp)

Marinate the salmon with all the ingredients above for 20 minutes.
In the mean time cut the fennel bulbs into thin slices and bake in the oven with tomatoes at around 250 degrees for 10 to 15 minutes with little salt and olive oil till they become soft and mushy
coat the salmon with this mixture and bake at 200 degrees for 15 minutes flipping sides..
Plate it.
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thanks Azlin..really happy to hear that +Azlin Bloor​
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Tom-Anita Morgan

Our Cookbook  - 
DIY WILD CAUGHT SALMON with MAMDARIN ORANGE BALSAMIC SAUCE...Wild caught salmon is so delicious! We've been making variations of this dish for years. It changes a bit here and there but it's always one of our favorite dinners. We buy the canned mandarin oranges because they are tasty and perfect in size and shape. Tonight  we've put it over angel hair pasta. If you like lots of flavor, this is a super recipe! Here's how to make it. Notice it's a quick and easy recipe to put together with a great results.

Prep Time:            10 minutes
Cooking Time:      10 minutes
Serves:                   2

1 tablespoon EVOO
1 tablespoon Balsamic vinegar
1 teaspoon coarse ground black pepper
>¼ C Balsamic vinegar
2 T frozen orange juice concentrate
1 T(heaping) of fresh ground anise seed
2 cloves garlic, minced
>¼ C chopped or sliced green onions or 2 T dried chives
2 tablespoons warm water
¾ - 1 lb. wild salmon fillet, with skin
8 oz angel hair pasta
1 can mandarin oranges
some fresh cut chives
Fresh grated Parmesan cheese

Marinating Salmon:
1. On a suitably sized plate combine 1 tablespoon each of the olive oil, balsamic vinegar add black pepper.
2. Place fish, flesh side down, in the mixture and marinate for 20 minutes at room temperature.
Preparing Sauce:
Mix the olive oil, balsamic vinegar, orange juice, warm water, garlic, green onions or chives, and ground anise seed together in a small glass bowl. Put in a small saucepan or microwave to warm.
Sauteing Salmon:
Lightly oil a 10” cast iron skillet and cook salmon over medium-low heat for about 5 minutes; turn salmon over and repeat, cooking until done as you like it. This skin is edible and is quite tasty and crisp. It's known as Bacon-of-the-Sea.
Preparing Pasta:
Cook pasta according to directions.

1. When fish is cooked, arrange the pasta on warmed plates.
2. Add the salmon partially covering the pasta and cover with the sauce.
3. Place the Mandarin oranges around the salmon and place the parsley sprig or chives on the salmon; or sprinkle the chopped parsley on salmon and pasta.
4. Parmesan cheese can be added to taste at the table.

Note: Salmon skin, when cooked crispy, is called the bacon of the sea. We choose to leave it attached and eat it. That is an option you could consider if you like crispy fish skin.
Bon appetit,
Tom and Anita
#American   #seafood   #salmon   #dinner   #pasta  
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Thank you +Indrani Sen and +Lisa Watson I just bought the first bag of mandarins this season! Will use some on the turkey for basting.
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Tom-Anita Morgan

Our Cookbook  - 
DIY SANTA FE TORTILLA SOUP with SAUTEED CHICKEN...It's fall again and we're ready to make some heart warming soup. Since you all know we love spicy and flavorful food this soup fits the bill. It's filled with all organic, healthy ingredients with extra spice added. What a great meal it made. It's super easy to put together too!

SERVES:           4 bowls
PREP TIME:      15 minutes
COOK TIME:      30-45 minutes

 2 boneless, skinless chicken breasts, shredded
2 tablespoons olive oil
5 tomatillas, cut into chunks
2 jalapenos, diced
5 garlic cloves, sliced
1 yellow onion, diced
5 cups low sodium, organic chicken broth
1 (14.5 ounce) can black beans
1 (14.5 ounce) can fire roasted diced tomatoes with chilies
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons fresh ground black pepper
1 teaspoon salt
1 cup rough chopped cilantro (save a few sprigs for garnish)
2 limes, 1 for the soup, 1 for garnish
1 tortilla, cut in small strips
1 cup sharp cheddar cheese

1. Season chicken breasts with granulated garlic and fresh ground black pepper. Place them in a 5 1/2 quart Dutch oven and saute in olive oil until golden brown but not fully cooked. (about 6-7 minutes per side) Remove from pot and set aside to cool then shred.
2. Place the onions in the same pot and cook until softened. Then add the tomatillas. Next add the garlic and jalapenos and cook for another few minutes. Pour in the chicken broth, tomatoes and the beans, both with juice included. Bring to a boil. 
3. Add the shredded chicken and juice from 1 lime and cook for 30-45 minutes. 
4.While the soup is cooking, cut the tortilla into strips and place in a 300* oven and cook until they are crispy. Meanwhile, shred the cheddar and rough chop the cilantro. In the last few minutes of cooking add the cilantro.

Using a soup ladle, scoop the soup into a preheated bowl, add the crispy tortilla strips on top and then the shredded cheddar. Place 1/2 lime in the soup and garnish with a sprig of cilantro.

Bon Appetit,
Tom and Anita
#TexMex   #tortillasoup   #chicken   #dinner   #lunch   #soup  
Adriana Rodriguez's profile photoricky rude's profile photoLisa Watson's profile photoNAZIA XEC's profile photo
That is a soup I've never heard about. Will have to look it up +Joy Stewart It's hard to get a really good tortilla soup and this recipe is very flavorful! Hope you make it.
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Paul Binns

Our Cookbook  - 
Pork and Cream Cheese Wontons

  It is nearing the holiday seasons and I was having a sort of “blog block” with coming up with some ideas for posts. My coworker and friend gave me the idea to come up with some appetizer ideas that could be perfect for holiday entertaining. So here goes. I attempted my first ever wonton recipe. I thought why not do a pork and cream cheese stuffed wonton and add a couple of easy  dipping sauces. This was really easy and had so many flavors that I am sure if you give it a try your holiday party will be a blast with such good appetizers. Pork and Cream Cheese Wontons


1 lb ground pork
Small bundle green onion
2 packages of cream cheese softened
1 tsp Chinese 5 spice powder
½ tbs garlic powder
Juice of 1 lemon
Wonton wrappers
Dipping sauce of choice, (I chose a combination of soy and sweet and sour sauce as well as soy and mango chutney).


1.       Brown pork in large sauté pan until cooked through.

2.       Combine chopped green onion, cream cheese, and drained ground pork in a large mixing bowl.

3.       Sprinkle in the Chinese 5 spice powder, garlic powder, and lemon juice. Mix well until smooth and combined.

4.       Preheat oven to 425 degrees.

5.       Spray a baking pan with cooking spray.

6.       Place a small dollop of filling into center of each wonton wrapper.

7.       Fold over either into little pockets or diamond shapes.

8.       Lay on baking dish and spray the tops with some cooking spray.

9.       Bake for 10 minutes until golden brown.

     I combined in one dish some soy and sweet and sour sauce. I also combined in another dipping dish some soy and mango chutney. I preferred the mango chutney, but whatever works for you. The flavors in the wontons were fantastic. The pork, the cheese, the hint of 5 spice powder and the onion went so well together along with dipping them into the two sauces. The flavors were fantastic and will definitely be a hit at your next holiday party.

Prep Time: 30-45 minutes
Cook Time: 10 minutes 
Serves: Makes about 40 won tons.

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Paul Binns's profile photoJoy Stewart's profile photo
Can you bring these to my next party, +Paul Binns​? Delicious! I'll bet +Marlon Doll​ would really enjoy these--they seem right up his alley.
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Marlon Doll

Our Cookbook  - 
Popcorn at the movies is super expensive. The mark-up is something like 2000% of the cost. Here's how to make homemade popcorn on the stove for 1/20 of the price. 

1/2 Cup of Popcorn Kernels
2 Tablespoons of Oil
1 Teaspoon of Salt
2 Tablespoons of Butter

Spice Mixture:
1 teaspoon of Onion Powder
1 teaspoon of Garlic Powder
1 teaspoon of Paprika
1 teaspoon of Salt
1 Teaspoon of Brown Sugar

Turn pan or pot on high heat. Add two tablespoons of Oil and heat for a few minutes just before smoking. Test to see if the oil is hot by adding 1 kernel and see if it's bubbles in the pan. If it is, add the rest of the popcorn.

When you hear the first kernel pop, bring the heat down to medium. Continue to move the pan around on the stove to move unpopped kernels to the bottom and avoid burning. When kernels stop popping for more than 4 seconds, turn off the heat and add butter and spice mixture.

For the butter and spice mixture, microwave butter for 40 seconds or till melted. Add spices to butter and pour onto your popcorn evenly.
Lisa Watson's profile photoJoy Stewart's profile photofatima Nawaz's profile photo
Homemade popcorn is the best, +Marlon Doll​! And your spice mix sounds delicious. :)
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Tom-Anita Morgan

Our Cookbook  - 
DIY PUMPKIN and CHOCOLATE FUDGE CAKE...This is the first year I've seen so many recipes combining chocolate and pumpkin. Maybe I've been disconnected until now but this combination of flavors has intrigued me this fall. I started searching through recipes and was inspired by this one from Taste of Home. I always make a few changes to make it more my own. It turned out soooo delicious! It's moist, fudgy and chocolatey with the taste of pumpkin and spice. What could be bad about that combo! 

SERVES:             12 slices
PREP TIME:         35 minutes
COOK TIME:        65-70 minutes

3/4 cup walnut oil
1 1/4 cups sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon cloves
1 (15 ounce) can pure pumpkin
10 ounces semisweet chocolate chips
2 ounces unsweetened chocolate, melted 

1. In a mixing bowl, cream the walnut oil and sugar then add one egg at a time until mixture is creamy.
2. Beat in the vanilla.
3. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, allspice and cloves. Mix with a whisk.
4. Add the flour mixture and the pumpkin, alternating until all ingredients are integrated. Add the chocolate chips and mix.
5. Divide the batter in half and add the melted chocolate to one half and stir until combined. Pour the chocolate mixture into a well oiled bundt pan then add the pumpkin mixture on top. Take a chop stick or skewer and swirl the batter around the pan to just barely mix the two batters.
6. Bake at 325* for 65-70 minutes or until a toothpick is inserted and comes out clean. Cool on a wire rack for 15 minutes before removing from the pan.

Cut into 12 serving pieces and enjoy! If you can, serve it warm so the chocolate chips are slightly melted. It goes really well with a cool glass of milk or a cup of coffee or tea.

Bon appetit,
Tom and Anita
#American   #dessert   #chocolate   #pumpkin   #cake  
Joy Stewart's profile photoTom-Anita Morgan's profile photoLisa Watson's profile photofatima Nawaz's profile photo
+Joy Stewart We buy the walnut oil in our local co-op which is like Whole Foods on a smaller scale. I like to use it in baking in lieu of butter. Works really well! I don't use Canola oil because no one knows what's in it but it would probably work. This cake is very moist and tasty.
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Indrani Sen

Our Cookbook  - 
Pineapple curry lasagna

The use of fruits in the curry always excite me  and when I got this beautiful and sweet pineapple from the market ,the fruit seller was asking me whether I was planning to consume it raw or will use it for  extracting  juices as on that basis he will  remove the hard skin and the spines.
I was trying to decide whether to create a new recipe with this or go for a traditional dish.Finally it had found its appropriate place in the dinner as a   delicious sauce of lasagna .This is a fusion recipe,the sauce being  sweet ,sour and spicy made in Indian curry style.
The outcome was so yum that I did not miss the presence of meat and I made it healthy too by using considerably less amount of cheese and I seriously think,it wont taste bad either if you decide to go dairy free altogether.


Lasagna sheets (5 to 6)
Broccoli florets(1 cup)
Mushrooms(quartered 2 cups)
Red bell peppers( cubed 1 cup)
Yellow bell peppers(1 cup cubed)
Green capsicum(1/2 cup cubed)
Tomatoes Big(3)
Onions finely chopped(1 cup)
Garlic (10 to 12 small cloves)
Sweet Pineapple(1 cup cubed)
Sugar (1 tsp optional required if pineapple is not sweet)
Olive oil (3 to 4 tbsp)
Cheese(Parmesan and mozzarella grated mixed) 1 cup
Basil leaves (5 to 6 leaves) torn by hand
oregano dried( 1 tbsp)
All spice powder(1 tsp)
Green chilies(2 finely chopped)
Red chilly powder(1 tbsp)
Crushed black pepper(1 tbsp)

Boil all the vegetables with a little salt and strain the stock.
Boil the tomatoes,peel and seeded.
Blend the tomatoes and the garlic smoothly in a blender.
In a pan add 2 to 3 tbsp of oil and heat .Then add the chopped onions.
When the onions are golden add the tomato puree you made.
Add the spices now .Red chilly powder,oregano,all spice powder and green chilies and saute.
Wait till the water evaporates and the color of the spices change.
Add the pineapple and fry till the pineapple is tender and almost mixes with the grave.A  little crunch should remain.
Add the vegges and saute.Add salt if required.
Add the vegetable stock  add cook till the sauce thickens.simmer  on the  stove over low flame for about 15 to 20  minutes
Just before taking off from the fire ,add black pepper.
Boil lasagna and strain when done.
Add the  lasagna sheet and layer with the sauce ,topped with little cheese.
Finish with a top layer of cheese and basil leaves.
Drizzle some olive oil.
Bake in convection mode in microwave or oven for about 20 to 30  minutes.
Serve hot.
Ritu Bora's profile photoNAZIA XEC's profile photofatima Nawaz's profile photobestbitesforever's profile photo
Interesting lasagna +Indrani Sen , I like all the spices :)
+Joy Stewart Well, in Croatia we usually have classic lasagna. I like lasagna with four types of a Quatro Fromaggio pizza kind of taste or cheese and zucchini lasagna :))
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