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We’re Counting Down To Thanksgiving and The Release Of My Children’s Picture Book, “Cooking With Mr. C.”


1 lb. Yukon Gold Potatoes (peeled and cut into bite size pieces)
1/2 lb. spinach (rinsed, drained, chopped)
4 cloves of garlic (chopped)
2 tbs. olive oil
1 stick of salted butter
1 cup of heavy cream
2 tsp. sea salt
1 tsp. black pepper
1. In a large pot of water, boil potatoes until soft. Drain well and set to the side.
2. In a large skillet, put garlic and olive oil. Brown garlic and add spinach. When spinach is soft, remove from heat.
3. In a large bowl, add potatoes, spinach, butter, salt and pepper. Use a mixer to mix together. Gradually add heavy cream while mixing. Mix until smooth and creamy. Use judgement for less or extra heavy cream.
4. In a baking dish, put potatoes. Put in a 350 degree oven for 10 minutes to heat through.
Serve hot.

Brussel Sprouts With Bacon and Almonds


1 lb. brussel sprouts
2 cloves garlic (chopped)
1 cup unsalted sliced almonds
8 slices of bacon (cooked)
2 cups of vegetable stock
olive oil
sea salt and black pepper
1. Rinse brussel sprouts. Cut in half. If large, cut in quarters.
2. In a skillet, cook bacon until crispy and put to the side.
3. In a skillet, add 2 tbs. of olive oil. Add garlic. When garlic begins to brown, add brussel sprouts. Sprinkle a pinch of salt and pepper. Add an extra tablespoon of olive oil, if it appears dry. Stir often so the brussel sprouts don’t burn. After 5 minutes, add vegetable stock. Let simmer on low heat until stock evaporates.
4. Chop cooked bacon into pieces and add to brussel sprouts. Add sliced almonds and stir. Cook for additional 3 minutes and serve.
*Brussel sprouts should be tender.

Apple Walnut Pie


Preheat oven to 375 degrees.
1 pie crust (any crust/dough recipe) 2 rolled out pieces for a 9 inch pie pan
1 cup of sugar
1 cup walnuts (chopped) *a few for the top of the pie
2 tbs. flour
1/2 tsp. cinnamon
1/4 tsp. salt
6 cups peeled, sliced apples
2 tbs. butter
1 tbs. lemon juice
1. Combine sugar, cinnamon, walnuts, salt and flour in a bowl.
2. Put one layer of dough in a 9 inch round pie dish. Arrange apples in layers . Sprinkle sugar mixture over each layer. Sprinkle with lemon juice and put pieces of butter on top of apples.
3. Put top crust over filling, and press edges together.
4. Cut a few slits in top of dough.
5. Bake for 40-50 minutes or until center slits seem bubbly with sugar.
*For the last 15 minutes, you can put a few walnuts on top, if you wish.


We’re counting down. “Cooking With Mr. C.”, my first children’s book is scheduled to be released after the new year. Stay tuned for the release date.

Cannellini Spread with Endive



1 (10 oz. can) cannellini beans (rinsed and drained)

1/2 cup sweet onion (chopped)

1 cup vegetable stock

1 tbsp. fresh parsley (chopped)

1 tsp. fresh mint (chopped)

1 tsp. sea salt

1 tsp. black pepper

1 tbsp.olive oil

2 bulbs of endive (rinse, dry and separate leaves)

1 cup of cherry tomatoes (sliced)


  1. In a large skillet put olive oil and onions. Cook until tender and then add cannellini beans.
  2. Sprinkle with sea salt and black pepper. Stir.
  3.  After about 2 minutes, add vegetable stock.
  4. When vegetable stock is almost absorbed, take off of heat.
  5. In a food processor, put beans with parsley and mint. Puree until a thick consistency.
  6. Remove and let cool in refrigerator for one hour.
  7. Fill the ends of endive leaves with cannellini dip and put a tomato slice on top. (see photo)

Carrots With Cranberries and Walnuts


1 1/2 lbs. carrots (shredded)
1 cup dried cranberries
1 cup of walnuts (cut into pieces)
3 cloves of garlic (chopped)
2 tsp. sea salt
3 tbs. olive oil (plus extra if needed)
1. In a large skillet put olive oil. Brown garlic for a minute and then add carrots. Stir well.
2. Add 1 tsp. of sea salt and stir. Stir frequently so carrots don’t burn. If it seems a little dry, add another tbs or two of olive oil.
3. When carrots become tender, add cranberries, walnuts and 1 tsp. of sea salt. Stir.
4. Cook for another 3-4 minutes and serve.
Serve hot.

Zucchini Stuffed Sweet Potatoes



4 baked sweet potatoes

1 large zucchini (cut into bite size pieces)

1 cup sundried tomatoes in olive oil (chopped)

2 cloves of garlic (chopped)

1 tbsp. olive oil

sea salt and black pepper


  1. Bake sweet potatoes in a 400 degree oven for about 40-45 minus. (or until soft) Put an X on top of potato before baking.
  2. In a skillet, put olive oil. Sauté garlic for a minute. Add zucchini. Stir frequently. Sprinkle with sea salt and black pepper.
  3. When zucchini is tender, add sundried tomatoes. Stir together.
  4. Cut open sweet potatoes and top with zucchini and sundried tomatoes. (see photo)

Serve hot.

Cinnamon Apple Cranberry Sauce



2 cups cranberry juice
1 (10-ounce) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
2 apples, peeled, cored and diced (your choice of apples) *I use Honeyc
2 tsp. corn starch


1. In a saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar.

2. Bring to a boil and let cook for 5 minutes.

3. Add  apples and cook, stirring occasionally, until the cranberries have softened and apples are tender. (about 5-7 minutes)

4. Remove most of the liquid to a small bowl and whisk in the cornstarch.

5. Begin to  add the cornstarch-juice mixture  to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.

6. Remove from heat and pour into a serving dish.

7. Refrigerate until thickened.  Remove the cinnamon sticks before serving.


Roasted Baby Carrots



1 1/2 lbs of fresh carrots rinsed and cleaned well, patted dry (leave an inch of the green stem on)
1 large red onion (cut into small wedges)
2 tbsp. olive oil
1 tbsp. fresh chopped rosemary
2 cloves garlic  (peeled and crushed)
Sea salt and black pepper

1 Preheat oven to 400°F.

2. Line a roasting pan with aluminum foil. Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary.

2. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with sea salt and pepper.

3. Roast at for 30 to 40 minutes until well browned and caramelized around the edges. Remove from pan and place in a serving dish to serve.


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