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Haven’t a copy of “Cooking With Mr. C.” for your classroom or for your kids? Come and get a signed copy on Wed. June 8 at 6:30 pm at Barnes and Noble  in Carle Place, New York.

1 lb. bow tie pasta (or your favorite pasta)
1 lb. carrots (shredded/grated thin)
1/2 cup sun dried tomatoes in oil (chopped)
1/4 lb. salami (sliced into thin pieces)
3 cloves of garlic (chopped)
3 tbs. olive oil
salt and pepper
1. Boil pasta in water. (Time depends on pasta you use. Do a taste test, to see if done.)
2. In a skillet, add oil and garlic. When garlic browns, add carrots, sun dried tomatoes and salami. Add a pinch of salt and pepper. Cook on a low heat and stir.
3. Drain pasta well. Pour carrot mixture on top. Sprinkle with your favorite parmesan cheese.
Serve hot. Serves 3-4 people.


As the end of the year approaches, it’s time for a teacher’s gift. Give a copy of “Cooking With Mr. C.” for the classroom library. It’s a story with a wonderful message for kids.

Cooking with Mr. C.



Have You “Liked” “Cooking With Mr. C.” on Facebook?

1 1/2 lbs. large scallops
2 (10 oz. can) lentils (drained)
1 large zucchini (thinly sliced) see photo
4 tbs. olive oil
1 lemon (juiced)
2 cloves of garlic (chopped)
2 tsp. sea salt
1/2 tsp. black pepper
1. In a large pan, put 1 tbs. olive oil. Add 1/2 of the garlic. Brown for a minute and add lentils. Stir. Add 1 tsp. of sea salt. Cook for 4 minutes and remove.
2. Put lentils in a food processor and blend until creamy. Put in a pan and keep warm.
3. In another pan, put 1 tbs. of olive oil and saute thinly sliced zucchini until tender or a little crunchy. (your choice) Remove and keep warm.
4. In a large skillet, put 2 tbs. of olive oil and remaining garlic. Brown garlic and add scallops. Cook scallops on each side for about 4 minutes each. Right before scallops are done, put lemon over scallops. Sprinkle with 1 tsp. of sea salt and 1/2 tsp. of black pepper. Stir for a minute.
5. To serve, put a layer of lentils on a plate and spread it out. Put scallops on top. Put pieces of zucchini on top. (See photo)

may 21authors

Come and say hello and get your copy of my brand new children’s book, “Cooking With Mr. C.” It has a wonderful message for children and is a nice gift for a teacher as well. (Dolphin Bookshop, Sat. May 21 at 1:00 pm.) Here’ where you can order it as well.

Cooking with Mr. C.


Have You “Liked” “Cooking With Mr. C.” on Facebook?
Focaccia or Pizza Bread
1/2 lb. shrimp (uncooked)
1/2 lb. bay scallops (uncooked)
3 large red onions (sliced)
1 large vidalia onion (sliced)
2 cups fresh arugula
1 tsp. sea salt
1/2 tsp. black pepper
3 tbsp. balsamic oil
2 tsp. white sugar
olive oil
1. In a skillet, put 1 tbsp. olive oil. Cook shrimp and scallops. Sprinkle with sea salt and black pepper. Turn shrimp and scallops while cooking. Should take no more than 5 minutes to cook. Set to the side.
2. In a skillet, put 2 tbsp. of olive oil. Cook sliced onions. Stir frequently. When they are tender, add balsamic vinegar and sugar. Stir together. Cook an additional 2 minutes. Set onions to the side. (If it’s to oily, drain some of the excess.)
3.Preheat oven to 350 degrees. Brush a little olive oil of focaccia/pizza bread. Place on a baking sheet and place in oven, just for about 5 minutes. You want the bread to begin to get crisp.
4. Remove bread from oven. Spread cooked onions evenly on top Scatter fresh arugula on top. Place cooked shrimp and scallops evenly on top. (If the scallops are large, you can cut them into pieces.)
5.Return to the oven for about 6-8 minutes.
*Serve hot and crispy.


1 lb. mixed greens (rinsed and drained well)
1 cup goat cheese (crumbled)
1 tomato (cut into pieces)
1 cup pitted dates (chopped)
1/2 cup fresh raspberries (rinsed and drained)
1. In a large bowl, mix all ingredients.
2. Toss with your favorite dressing.

April 28: National Blueberry Pie Day


Have You “Liked” “Cooking With Mr. C.” on Facebook?

Pie Crust:
2 cups flour
1 cup Crisco
1 tsp. salt
1/2 cup iced water
Pie Filling:
4 cups of fresh blueberries (washed and dried)
1 cup of sugar
2 1/2 tbs. of corn starch
1 tbs. margarine
Preheat oven to 425 degrees
1. In a bowl, mix flour and salt. With a mixer, add Crisco and iced water. With hands, shape dough into a ball. Roll half of the dough and fit to a 9 inch pie plate. Roll the other half of the dough and place to the side.
2. In another bowl, mix blueberries, sugar, corn starch and margarine.
3. Pour blueberries into pie plate. Take remaining rolled out dough and cover pie. Pinch dough all around the pie plate. Cut a 2 inch whole through the top of the dough. (see photo)
3. Bake for 40 minutes. Pie should look golden brown.
Serve at room temperature or refrigerate.


Have You “Liked” “Cooking With Mr. C.” On Facebook??
Preheat oven to 350 degrees.
4 8oz. bars of cream cheese (softened)
5 eggs
1 1/2 pints sour cream
4 tsp. vanilla extract
1. Mix all ingredients together. Mix well.
Ingredients for Crust:
1 1/2 cups graham cracker crumbs
3/4 stick margarine
3 tbs. sugar
1.Mix all ingredients together.
2. In a 9 inch spring pan, layer graham cracker filling on the bottom of the pan. Make sure crumbs are spread evenly.
3. Pour cream cheese mixture on top of crumbs.
4. Bake for 1 hour. Turn off oven and let cake stay in oven until oven is cool.
*Important: Don’t open oven while baking. Only open when oven has completely cooled down.
5. You can use canned cherries, blueberries or pineapples on top. You can also leave it plain.
Keep refrigerated.April 23, Natio


Have You “Liked” “Cooking With Mr. C.” On Facebook?

1 lb. fresh escarole (rinsed, drained and chopped)
4 chicken cutlets
2 tomatoes (sliced)
1 lb. piece fresh mozzarella (sliced)
1 cup chick peas
1 cup marinated mushrooms
1 tbs. olive oil
1 lemon (juiced)
1 tsp. sea salt
1. Marinate chicken cutlets in olive oil, lemon juice and sea salt. Let marinate for at least an hour refrigerated.
2. Grill cutlets on both sides for about 4-6 minutes. Let cool and slice into thin pieces.
3. In a large bowl place escarole. Place sliced chicken cutlets, sliced mozzarella, chick peas, marinated mushrooms and tomatoes on top.
*You can use a dressing of your choice or use a little olive oil and lemon juice on top.


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