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Celebratory spicy chicken with tomatoes

This is a quick dish if company shows up and you feel a need to celebrate…add a green salad with some creamy cheese, and steamed rice—(these are ingredients you can keep in your pantry/freezer!) Ready in less than an hour!

(adapted from a recipe that appears in Food & Wine in 2011)

6 boneless chicken thighs

3 boneless chicken breasts

½ tsp. cumin seeds

1 large onion thinly sliced

1 large yellow pepper sliced thinly

3 minced garlic cloves

2 tbs powdered ginger

1 tsp cinnamon

2 bay leaves

½ tsp red pepper (I use my homemade red pepper made from peppers from my garden) or 1 finely chopped jalapeno

1 cup red wine (pour one for yourself…and one for the dish!)

1-cup low sodium chicken broth

1 28 oz. can chopped tomatoes


Generously sprinkle chicken with sea salt and coarsely ground pepper.

In a Dutch over, heat 2 tbsp. of oil and over medium high heat sauté chicken until crispy brown on both sides.


Remove chicken and hold on plate

Add remaining oil.

Toast cumin seed on high heat for 10 seconds.  Add onions and peppers  sauté until  onions are light golden, allowing onions to separate into rings.

Add garlic, ginger, cinnamon and crushed red pepper and bay leaves.

Cook and stir at medium heat for one minute being careful not to burn.

Add wine and cook on low heat until reduced by about 1/2

Add tomato and stock and cook on low heat for 10-12 minutes.

Add chicken and cook until chicken is cooked through (15-20 minutes).

Mrs. Fidler’s Chocolate Cake

This is one of the recipes I mentioned in the Tulsa World article. It is one of the best chocolate cakes I’ve ever made, and it freezes really well so you can heat it up when company is coming over.

Makes 12 servings.

1/2 cup shortening

2 cups sugar

2 eggs

1/2 cup cocoa

3/4 cup buttermilk

1 teaspoon baking soda

2 cups flour

1/2 teaspoon salt

1 teaspoon vanilla

1 cup hot water


Sift together cocoa, salt, baking soda, and flour.  Cream shortening and sugar in a separate bowl; add eggs to shortening mixture.  Add dry ingredients to creamed mixture alternately with milk. Add water and vanilla.  Pour into two 9 inch pans. Bake at 350 degrees for 25-30 minutes.


1/3 cup of butter

1/4 cup water

1/2 cup of cocoa

2 and 1/2 cups powdered sugar

1 teaspoon vanilla


Melt butter with water.  Stir in cocoa and powdered sugar. Add vanilla.  Add additional water (or buttermilk) until icing is desired thickness.  Double this recipe for a two layer cake or cupcakes.

Florentine Pot Roast

This is one of the delicious recipes I mentioned is my favorite in the Tulsa World.

Notes: You can pulse the onions, celery, and carrots to 1/8-inch pebbles in a food processor. Keep the onions separate

In Step 4: Save time by asking your butcher to truss the meat

2 large cloves of garlic, very finely chopped
1 sprig fresh rosemary (leaves only), very finely chopped
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 1/2 cups very finely chopped celery (about 1/2 pound)
1 cup very finely chopped carrots (about 6 ounces)
2 cups very finely chopped red onions (about 1 pound)
3 pound rump roast
1/4 cup extra virgin olive oil
1 14 1/2-ounce can pureed Italian plum tomatoes (if available, by a can of whole plum tomatoes and puree them)
4 thin slices lemon peal (use a potato peeler)
1 1/2 cups Chianti Classico
2 cups water
1 1/2 teaspoons sea salt
1. Preheat oven to 400 degrees
2. Place garlic and rosemary in a small bowl and stir in 2 teaspoons salt and 1/4 teaspoon pepper. Set aside
3. Pour 1/2 cup olive oil into a large skillet and add celery and carrots. Turn heat to medium-high, and sautée for 5 minutes, stirring occasionally with a wooden spoon. Add onions, and sautée for another 10 minutes, continuing to stir occasionally. Turn off heat, and set skillet aside.
4. Truss the rump roast tightly with string to keep its shape. With a sharp knife make 4 cross shaped incisions at even intervals along one side of the rump roast, beginning about an inch from either end. Stick a finger into each incision to dig a hole. Fill each hole with a quarter of the rosemary/garlic mixture.
5. Heat 1/4 cup olive oil in Dutch oven. When oil is hot, place rump roast in pot and brown 5 minutes on each side (though it’s round, consider it to have four sides). Do the first side on high heat, then reduce to medium.
6. Remove the roast to a plate. Transfer the sautéed vegetables, pureed tomatoes, lemon peal, Chianti, water, and 1 1/2 teaspoons sea salt to the Dutch oven, and stir well. Return the pot roast to the Dutch oven. Cover. and bake for 1 1/2 hours.
7. Turn roast, uncover, and bake for 1/2 hour

Kathy’s Healthy Tasty Pumpkin Bread

I’ll be on Tulsa’s Fox 23 News this morning at 10:30am cooking this very recipe! I’ll make sure to post photos and video after. Hope you enjoy!

3 cups sugar
½ cup mashed banana
½ cup unsweetened apple sauce
4 eggs lightly beaten
16 oz canned, unsweetened pumpkin
3 1/2 cups whole wheat pastry flour
2 teaspoons salt
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup chopped walnuts
1/3 cup water
1/3 cup pumpkin spice syrup

1. Grease and flour two loaf pans
2. Stir in sugar, mashed bananas, and applesauce
3. Stir in lightly beaten eggs and pumpkin
4. Sift dry ingredients in separate bowl, adding pecans (salt, flour, baking soda, baking powder, cinnamon, walnuts)
5. Add dry ingredients to wet, alternating with water/syrup mixture
6. Divide batter into two standard size pans or makes 12 muffins
8. Bake in oven at 300 degrees for an hour (generally it takes almost an hour and half – recipe says one hour – I just stick a toothpick in it when it comes out clean it is done)

Simple pork stir fry for a fun friend dinner

I always want to add dinner with friends every week to my hectic schedule but worry it takes too much preparation—so regretfully I don’t do it as often I as would like.  However, a quick and spur of the moment dinner with friends worked out well this week!  I offered veggies from my garden and pork from the farmers market—and they offered to cook.  The simple but delicious result—a beautiful tomato, basil and  mozzarella salad (tomatoes from my garden) with Steve’s special balsamic and stone ground mustard dressing—rice prepared simply in my rice cooker and pork, peppers, onions and mushrooms from the wok!  Dinner with friends at home—can be simple, delicious, and stress-free—and laughing with friends is the best nourishment.   (I did help with the dishes).

Simple Pork Stir Fry
Making a good stir fry is an easy and essential way to make a quick meal—with most anything you happen to have in the frig.  Substitute celery for peppers, add tomatoes—substitute firm tofu for  pork—it is a process to mix some healthy vegetables together with some great spice—use your creativity.

1 lb. pork tenderloin (a lean cut of pork) sliced in strips
1 red pepper and 1 green pepper—sliced in strips
1 yellow onion- sliced in strips
1 lb. sliced mushrooms (I love mushrooms-if you don’t—you can decrease or not use).
3 cloves of garlic—finely diced
1 lime
1 red chili (spicier the better for me!)
1 tbs sesame oil
1 tbs low sodium soy salt (Yamasa is my favorite)
2 tbs. sweet chili sauce
3 cups jasmine rice

Put thinly sliced pork in a bowl—add juice and zest from the lime, add finely diced garlic, chili and garlic to the bowl.  If you have time, let it stand for 15 minutes in the fridge so the ingredients can get friendly.  Meanwhile, back to slicing—peppers, yellow onion, mushrooms.

Start rice (package directions) in a pan or a rice cooker! Set TIMER!!
Pull out your wok, put the heat high, add the sesame oil—and let it heat up for a minute or two
Add pork (and all those friend that have been chilling with the pork)
Stir a bit until pork starts to brown—add onions and peppers.
When the peppers are losing a bit of crispness and the onions are becoming clearer—add in the mushroom….stirring all the while! Add soy sauce and chili sauce—keep tossing!

Have your friend plate up the rice and serve your stir-fry on the side or on the rice as you prefer.

Condiments—a bottle of Lee Kum Lee Sriracha Chili Sauce!  Enjoy!