ingredients ~ goodies ~ cuisine ~ nutrition ~ recipes ~ techniques ~ fundamental

About Dawn~

I am a technology coach and am located in Topeka, KS. Since I love the visuals on Pinterest, I thought I'd create my own food blog, as I make delicious goodies, to share with you.

The photo on the left of this page is of Tomato Bisque. (Recipe later, on this page) 

Scroll to the bottom and search my pages and links for tried and true recipes. Use the page index at the top to peruse other recipes.

Come back and visit soon for more food excursions!

genießen deine der Appetit

Tomato Bisque 

 - Made for me by my wonderful husband, on Valentines Day. It was so delicious, and served in a Panera Bread bowl.



  • 1 (14-ounce) can chopped tomatoes
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup half-n-half, optional


Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.  

Stacked Roasted Vegetable Enchiladas (pictured @ top 

This recipe was used when we had a couple of friends come over (Justin & Megan). We knew they enjoyed vegetables as much as we do, so we gave this a try. It is very delicious and now one of my new favorites. I hope you enjoy it too!

Serves 4-5

adapted from The Roasted Vegetable by Andrea Chesman


1 poblano chile, cut into matchsticks

2 red bell peppers, cut into matchsticks

1/2 head of cauliflower, cut into 1/2-inch chunks

1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)

1 medium onion, halved and slivered

1 cup corn kernels, fresh or frozen

3 T heat-safe oil like grapeseed or coconut

1 1/2 tsp ground cumin

2 garlic cloves, minced

salt and black pepper

1/2 cup chopped fresh cilantro

2 cups homemade tomato sauce (see below)

2 ounces baby spinach leaves (about 2 big handfuls)

9-10 corn tortillas, halved (try making homemade tortillas!)

2 cups shredded cheese (I used a cheddar-Monterey Jack blend)

sour cream and thinly sliced scallions (green onions) for garnish, if desired

Homemade Tomato Sauce: My husband came up with this through experimentation. I think it's much better than store purchased!


1 large can of crushed tomatoes

3 garlic cloves

1/4 cup olive oil

1 teaspoon red pepper

Directions for sauce:

Saute garlic cloves in a teaspoon of olive oil until carmelized. Add red pepper flakes. Transfer into to crushed tomatoes.


Directions for Entire Recipe:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting.  Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare a 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Nat’s Note: I’ve gotten a lot of comments about not being able to fit this into a 9x9x2 pan. If you find that you have a hard time as well, simply use a 9×13.


Cool Bean Salad

Serves 6 - My mom introduced me to this delicious and healthy recipe. She commented on the phone last night that she thought it was the best dish she has ever made. She always has requests to bring it again and again.


  • 3 cups cooked basmati rice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn, thawed
  • 4 green onions, sliced
  • 1 small sweet red pepper, chopped
  • 1/4 cup minced fresh cilantro



  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper  


    • In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients; pour over salad and toss to coat. Chill until serving. Yield: 6 servings.

    Nutritional Facts 1-1/3 cups equals 440 calories, 19 g fat (3 g saturated fat), 0 cholesterol, 659 mg sodium, 58 g carbohydrate, 8 g fiber, 12 g protein.

    Originally published as Cool Beans Salad in Taste of Home June/July 2011, p82


Cool Beans Salad Recipe

20 2Ingredie


, Topeka, KS

I first discovered this delicious - and very fattening - recipe when visiting Mark and Cheri's house. It was brought over for a celebration and I could not get enough of it! OMGosh, it is so delicious. It is so rich in taste that I could only eat a little, but then, it kept calling my name. You know how that is!!!

This recipe came from Paula Dean

Not Yo Mama's Banana Cream Pudding 


  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5-ounce) box instant French vanilla pudding
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.


Oven Fried Chicken


1 cup low-fat buttermilk

1 teaspoon black pepper

1/2 teaspoon salt

4 (7 oz) chicken (I use boneless fillets)

1 cup Panko (Japanese bread crumbs - whole wheat preferably)

2 tablespoons grated parmesan cheese

1 tablespoon smoky paprika

2 teaspoons dried sage

1 teaspoon dried rosemary


Combine all seasonings and bread crumbs

Preheat oven to 350

Rinse raw chicken with water. Roll in buttermilk, then roll that into the bread crumb mixture.

Place chicken onto baking pan, that has been sprayed with a nonstick spray.

Bake for 30 minutes. Remove from oven, and spray the chicken with the nonstick spray.

Return to oven and bake for another 15 minutes


Serves 4 with 7 points plus for WW - This recipe was adapted for a WW cookbook with substitutions.


Coleslaw with Creamy Buttermilk Dressing 

This recipe has been adapted from a WW recipe. I make it for the first time the other day and really liked it, and especially liked the low cal part. I think I'll make it again for Tom, Janice and Carla tomorrow. Let's see that they think!

Serves 4 (1 cup each for 2 Points Plus)


1/3 cup reduced fat mayonnaise

1/4 cup low fat buttermilk

1 tablespoon cider vinegar

1 tablespoon lemon juice (fresh squeezed is best)

1 teaspoon Splenda

!/2 teaspoon celery seeds (optional)

1/4 teaspoon salt (optional)

1 (bag) of precut slaw mix - or shred your own cabbage, a few carrots and part of an onion)

1 green bell pepper - chopped in small pieces - (you could add part of a red or yellow pepper for some color)

3 scallions, thinly sliced (optional)

Dressing Directions

Whisk togeter mayonnaise, buttermilk, venegar, lemon juice, Splenda, seeds and salt. Add coleslaw mix with other vegetable of choice. Mix and enjoy.

*You can substitute plain low fat yogurt for the buttermilk if needed.





Grandma Edith's Best Buttermilk Cornbread


  • 1/2 cup butter
  • 2/3 cup white sugar - or I use honey but a little less
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour - or whole wheat flower
  • 1/2 teaspoon salt
  • Optional - cheese, jalapenos, ground flax seed can be added


  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutritional Information 

Amount Per Serving  Calories: 284 | Total Fat: 12.2g | Cholesterol: 67mg

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