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Susan's Favorite Recipes

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Susan's Favorite Recipes

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11/01/2026

"Lime Cilantro Cauliflower "Rice

Ingredients
- 1 head cauliflower, cut into florets
- 1 tablespoon water
- 1 lime, juiced and zested
- ½ cup chopped cilantro
- 2 tablespoons butter (Optional)

Directions
Step 1: Grate cauliflower florets or pulse in a food processor until it resembles rice.
Step 2: Place grated cauliflower and water in a microwave-safe covered dish.
Step 3: Cook cauliflower in microwave on high until tender, about 7 minutes.
Step 4: Stir lime zest, lime juice, cilantro, and butter into cooked cauliflower until well blended.

10/31/2026

(Raw) Angel-hair Zucchini "Pasta" With Fresh Pesto

Ingredients
- 3 medium zucchini, peeled
- 1 medium zebra green tomato, seeded and chopped
- 1 tablespoon extra virgin olive oil
- 1 pinch sea salt
- 1 pinch fresh ground black pepper, plus more to taste
- 1 tablespoon raw pine nuts (to garnish)
- basil leaves (to garnish)
- 2 cups packed fresh basil leaves
- 1 teaspoon minced garlic
- 1/2 cup pine nuts (preferably raw)
- 1/4 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 pinch fresh ground black pepper

Directions
Step 1: Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
Step 2: Stack the strips and then slice them into thinner "noodles".
Step 3: Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
Step 4: Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
Step 5: Gently toss the zucchini and tomato mixture with just enough pesto to coat.
Step 6: Season with additional salt and pepper if desired.
Step 7: Garnish with pine nuts and basil leaves and serve.

10/29/2026

Southern Fried Peaches

Ingredients
- 2 large firm peaches, not too ripe
- 2 tablespoons butter
- 4 tablespoons sugar
- 2 tablespoons brown sugar

Directions
Step 1: Peel and halve peaches.
Step 2: Melt butter in skillet.
Step 3: Place cut side down in skillet.
Step 4: When edges are browned, turn over.
Step 5: Sprinkle with half the sugars and allow other side to brown.
Step 6: Turn once more and sprinkle with remaining sugars.
Step 7: Cook until sugars caramelize slightly, turning peaches to coat.
Step 8: Serve as is or top with whipped cream and chopped pecans.

10/28/2026

Pareve Brown Rice Pudding

Ingredients
- 2 cups cooked brown rice
- 2 cups soymilk
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 egg

Directions
Step 1: In medium size sauce pan over medium-high heat combine soy milk with sugar, vanilla, and cinnamon bring to a boil while constantly stirring.
Step 2: In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
Step 3: Place the 2 cups of cooked rice into the pan used to cook the soy milk mixture.
Step 4: Add the soy milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
Step 5: Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
Step 6: Remove from heat, cover top with wax paper and place in the refrigerator to cool.

10/26/2026

Watermelon And Feta Salad

Ingredients
- 1 red onion, thinly sliced
- 2 limes, juiced
- ½ watermelon, cut into bite-sized cubes
- 1 (4 ounce) package Greek feta cheese, cubed
- 20 pitted black olives
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra-virgin olive oil
- salt and ground black pepper to taste
- 1 teaspoon brown sugar (Optional)

Directions
Step 1: Mix red onion and lime juice together in a bowl. Refrigerate until onion turns bright pink, about 30 minutes.
Step 2: Add watermelon, feta cheese, olives, cilantro, parsley, and olive oil to the onion mixture; mix well. Season with salt and pepper. Add brown sugar if lime juice tastes too sharp.

10/25/2026

Gingered Tilapia And Carrots

Ingredients
- 2 tilapia fillets, 4-5 oz each
- 1 (1g) packet artificial sweetener (Splenda)
- 1 tablespoon chopped fresh ginger
- 2 tablespoons balsamic vinegar
- 2 tablespoons low sodium soy sauce
- salt and pepper
- 3 medium carrots, peeled and cut 1/2 inch thick slices
- 1 small red bell pepper, cut into 1 inch pieces

Directions
Step 1: Heat oven to 400°F. Coat a baking dish with nonstick cooking spray. Place fish in dish, lightly salt and pepper.
Step 2: Steam carrots and bell pepper until just starting to tender. Spread over and around fish.
Step 3: In a small bowl, combine sweetener, ginger, vinegar, soy sace, and a few shakes of salt and pepper. Cover with plastic wrap and microwave on high for 1 minute.
Step 4: Spoon sauce over the fish and vegetables. Bake 15 minutes or so, until fish flakes easily with a fork.

10/24/2026

Manhattan Clam Chowder Ii

Ingredients
- 2 (6.5 ounce) cans minced clams
- 1½ cups water
- 1 (16 ounce) can diced tomatoes
- 1 cup chopped onion
- 2 potatoes, peeled and chopped
- ½ cup finely chopped carrots
- 1 teaspoon salt
- ground black pepper to taste
- ½ teaspoon dried thyme

Directions
Step 1: Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
Step 2: In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
Step 3: Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.

10/23/2026

Tri-colore Orzo

Ingredients
- 1 lb orzo pasta
- 3 tablespoons extra virgin olive oil, plus
- 1/4 cup extra virgin olive oil
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled ricotta salata (or feta cheese)
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoons salt
- 1 teaspoon fresh ground black pepper

Directions
Step 1: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Step 2: Drain pasta and put the pasta on a large cookie sheet.
Step 3: Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Step 4: Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
Step 5: Prep time doesn't include cooling time for orzo but it does cool rather quickly.

10/21/2026

Salsa For Canning

Ingredients
- 4 quarts tomatoes (we prepare our own fresh)
- 4 green peppers
- 5 serrano peppers
- 5 jalapeno peppers
- 3 small yellow hot peppers
- 1 cup white vinegar
- 1 -1 1/2 onion
- 1/4 cup brown sugar
- 3 tablespoons salt
- 2 garlic cloves

Directions
Step 1: Dip tomatoes in hot water for 20 seconds then in ice cold water. Peel off skins. Cut into about 8 pcs. We then fill a quart jar full of tomatoes like for canning and then dump into large pan. We prepare 4 quarts worth for each batch.
Step 2: Chop up all veges except tomatoes in a food processor and put into large pan with tomatoes.
Step 3: Add the vinegar, brown sugar, and salt.
Step 4: Simmer over low heat for 3-4 hours until reach desired consistency.
Step 5: Stir often to keep from sticking and burning to bottom of pan.
Step 6: Can in pint sized jars by water bath method. Check your current canning instructions for length of time in water bath.

10/20/2026

Apple Salad With Pomegranate Molasses

Ingredients
- 2 granny smith apples, peeled, cored and cut into bite-sized cubes
- 2 tablespoons sunmaid raisins
- 2 tablespoons pistachios or 2 tablespoons walnuts, coarsely chopped
- 2 tablespoons pomegranate molasses (I use Cortas brand here)
- 1/2 tablespoon good quality honey (I use, local, organic, raw honey or creamed honey)

Directions
Step 1: Combine all of the ingredients in a mixing bowl.
Step 2: Chill. (If you prefer don't, but we like it chilled).
Step 3: Enjoy!

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Richland Hills, TX

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