Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner! I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!


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Kale and White Bean Soup with Meatless Nutballs

These vegetarian meatballs were so good. I ate three of them when they came out of the oven, while still making the soup. Then I inhaled this dish after I took the photo. They were so delicious with the tomatoey broth. If you want something meaty, but are avoiding eating meat for whatever reason, you’ll like these Nutty Vegballs. That is what he said.

I was on my way to the store and asked my Man what he had a taste for. He said “meatball soup”. I was like, “Yum! turkey meatballs?” And he said “or just get a bag of veggie meatballs from the freezer”. Hmmm, those things are awful. I decided to make my own. I wanted vegetarian meatballs with umami flavor and meaty texture that wouldn’t fall apart in the soup. I looked up vegetarian meatball recipes. Some of them had nuts, so I decided to add nuts to see if they’d add meatiness. It worked, the nuts give these veggie meatballs a delicious texture and savoriness. I used sunflower seeds, almonds and a few sesame seeds. Along with eggs and garbanzo beans, they held together and had a great bite. The cheese and worcestershire add to the umami flavor. 

Heat oven to 350. Butter a cookie sheet.

In a food processor, process 1/2 cup sunflower nutmeats and 2 tblsp almonds until they become tiny bits, but not powder. Add to a bowl. Process 1 can garbanzo beans until crumbly, add those to the bowl. Stir in 1/2 cup bread crumbs, 1 small minced onion, 1 minced shallot, 3 smashed and chopped cloves garlic, 2 tblsp olive oil, a sprinkle of garlic powder, dash each of worcestershire & soy sauce, 1 tblsp sesame seed, salt, pepper, celery salt, 2 tsp dried basil, 2 tblsp leftover pesto if you have any, 2 eggs, 1/4 cup grated cheddar, 1/4 cup grated parmesan. Mix well to combine & don’t over mix.

Roll the balls smaller than a golf ball. Place on the cookie sheet and bake for 15 minutes until hot and cooked through. 

For the Kale and Cabbage Soup: Sauté one diced parsnip, 2 chopped carrots, 2 chopped celery stalks, 1 small minced onion, 3 cloves garlic and 1 shallot in a little olive oil until fragrant. Add one large can diced tomatoes, 2 cups veggie broth, 1 can rinsed and drained organic white beans, 1 cup chopped cabbage, celery salt, pepper, pinch of dried basil, large pinch of dried parsley, 1/2 tsp sugar. Simmer about 10 or 15 minutes until desired doneness. Add 1/2 cup chopped kale. Serve over the Veggieballs, garnish with a squeeze of fresh lemon and parmesan shavings. Yum!

Meyer Lemon Tree

Meyer Lemon French Toast

Yum, this was our delectable breakfast today. Our Meyer lemon tree is covered with ripe lemons right nowMeyer lemons are sooo delicious. They’re sweet and very fragrant, with hints of tangerine and grapefruit. I bought the Dwarf Meyer Lemon tree that’s growing in our yard when we first moved to Southern California from the frosty freezy mid west. I chose a dwarf variety because we were living in an apartment at the time, and gardening on a balcony. I love that this tree moved with us to all the different places we’ve lived since we been here. This tree is about 3 feet tall and 3 feet wide, but produces lots of fruit. It grew in a wine barrel for the first 3 years we had it, now it’s planted in the ground. 

I made the lemon sauce for this French toast as an experiment in case I’m ever on Chopped.

Ted: “What will you make with bread, bacon, eggs and Meyer lemons?”

Me: IhavenomotherfuckingideaMeyerlemonfrenchtoastwithasideofbacon?

Ted: “You have 20 minutes.”

This actually did take only about 20 minutes to make. So if you’re ever on chopped, feel free to use this recipe.

Cook bacon on med high heat until crispy. Mmmm bacon.

Scramble 3 eggs in a shallow bowl, add 1/4 cup milk or cream, pinch of kosher salt and 1 tsp vanilla extract. Heat a pan with a little butter. Dip the bread in the egg wash, let it soak a minute, and cook in butter on both sides until cooked through.

In a separate sauce pan, melt 1 tblsp butter, add the juice of 1 Meyer lemon and 2 tablespoons organic sugar. Cook until the sugar melts. Zest a second Meyer lemon, squeeze the juice into a cup and whisk in 1/2 tsp corn starch. Add the corn starch slurry to the melted butter mixture and whisk over low heat until it thickens. Taste. If it’s too tart add a little more sugar to taste. Serve the lemony syrup on your French toast, garnish with Meyer lemon zest and organic powdered sugar and a side of crispy bacon. Yum!

Ridiculous Chocolate Bark

Just in case you ran out of Christmas cookies but are still hungry, this is one of the batches of chocolate bark I made this year for Christmas gifts. The inspiration for this candy bark was that I didn’t want to waste a semi failed batch of toffee that ended up with a soft consistency, so I repurposed it into this. This is basically fused chocolate, pretzels and candy, there’s no actual cooking involved, just some melting and cooling back down. It’s ridiculously easy and delicious with the combination of crunchy salty, & sweet. Everyone I gave to to loved it so much. I know Christmas is over, but this is a nice gift for a birthday or any day. Make it for yourself and keep it in the freezer. 

Heat oven to 325. Generously butter a cookie sheet. Sprinkle with semi sweet chocolate chips, store bought pretzels, any toffee or peanut brittle you have, broken up Skorr bars, white chocolate chips, coarsely chopped caramels, and whatever nuts you like. This would be amazing with pistachios. Place the cookie sheet in the oven about 5 minutes, keep an eye on it, and your nose too, to make sure it doesn’t burn. Remove it once you see the first signs of melting about 5 minutes. Set on counter to start cooling.

While it cools, melt 1 bag dark chocolate chips with 1 tablespoon coconut oil for 10 to 30 seconds in the microwave, check every 10 seconds or so to make sure it doesn’t seize up. Place in a squeeze bottle and drizzle it all over the candy and pretzels. This is the fun part. You might want to scrape the bottle at the end to get it all out. Gently lay parchment on top and put the cookie sheet in the freezer to harden. Break apart & serve. Yum!

Vintage postcard: Soviet New Year Card by olga s on Flickr.

Happy New Year Tumblrs!

I’m 43 follows away from reaching 100,000 followers here on my sweet tumblrs! Whaat? This is so exciting. My husband says we have to drink some champagne when it gets there. Ha ha

Thanks everybody for all the love and all the follows! I’ll try to do my best work ever in 2014 and make delicious, homegrown food for you all!

Happy New Year Tumblrs!  

Love, Betty a.k.a.  Delishytown

Bear Down Bears

Merry Christmas Tumblrs!

Big ‘ol plate of Christmas Cookies I made this week. I’ve been packaging them up and sending them off. eating way too many cookies. Most of these recipes are super easy, especially the pretzel bark where you are basically just fusing ingredients together with melted chocolate. mmmm……fused chocolate

Nana’s Almond Cookies

Peanut Butter Cookies


Praline Pretzel Bark  based on this recipe but with lots of other stuff added, like a semi failed batch of toffee that ended up kind of ugly looking and more the consistency of a Praline. So I repurposed it into this with store bought pretzels, milk chocolate Skorr bars, white chocolate chips, caramels, and nuts. Then I melted semi sweet chocolate tempered with a tablespoon of coconut oil, and drizzled it all over the big pile of goodies. 

Turtle Shortbread Cookies, basically just shortbread cookie, melted caramels, pecan halves, and choc chips melted on top

Peanut Brittle, sugar and brown sugar with coconut oil or butter, bubble to hard candy stage, add peanuts and cool on a cookie sheet

The Most Delicious Ever Chili Powder

Yesterday I made 10 jars of home made chili powder to give to all my favorite cooks for Christmas. I love home made chili powder! It’s amazingly fresh and aromatic and delicious. Every time I go into the kitchen I have to open one of the jars to smell it. Yum. I used a little bit in Hungarian Goulash that I made for dinner last night and it was so delicious! 

I buy the chili pods that come in the cellophane packages. I like to use a combination of Ancho Chili, New Mexico Chili, and California chili pods. Dry the chilies in the oven on very low heat, about 185 degrees F. Depending on how dry your chili pods are already, it can take 1- 2 hours to get them dry enough to grind in a spice grinder. I use a coffee grinder to grind spices. Slow drying the pods ensures a sweet and rich chili taste. If the oven is too high, you risk burning the chili pods, which makes your chili powder bitter. Remove individual chili pods from the oven as they become brittle. Some of them took over an hour to dry up. Bend them around, if they are still pliable keep drying them in the oven until the crack when you try to bend them. Remove the stems and most of the seeds. By removing most of the seeds you end up with a chili powder with a very complex, sweet smokey taste and not just one note of heat. You can always add red chili flakes or hot sauce to a recipe that needs more heat.

Sharing this essay because Samantha Irby is the funniest blogger out there. Nobody is funnier.

Brown Sugar Bacon BLT with Kale & Fennel Salad 

The kale and fennel in this salad are from our winter garden. Yum! I love fresh garden greens. And I love a good BLT! BLT with kale salad gives you  healthy vitality from fresh greens, and amazing decadent flavor of brown sugar bacon with tomato and creamy avocado slices. Mmmmm, food is my second best friend.

For Brown Sugar Bacon: Line a cookie sheet with foil. Place nitrate free bacon strips on it, sprinkle the bacon with 2 tblsp organic brown sugar. Bake at 375 until crispy, about 10 to 15 minutes. Check on the bacon and remove any that are done before others so they don’t burn. Let the bacon rest on paper towels, sugar side up or it’ll stick to the paper towels. I found this out by eating way more teeny bits of bacony paper towel than I ever thought I would.

Make the BLT by toasting bread, dress with a little organic mayo, crispy bacon, sliced tomato, sliced avocado, & lettuce.

For Kale Fennel Salad:

Thinly slice fennel. Wash and spin kale, any kind you have. Make a vinaigrette by whisking 1 tblsp red wine vinegar, juice of 1/2 lemon, juice of 1 tangerine, 2 tblsp olive oil, 1 smashed open garlic clove, a drizzle of honey, and salt and pepper. Garnish with the feathery fennel fronds.

Edible Landscape Update December 19, 2013

This is one of the last apples on our tree. I love the flavor of this apple tree. It’s called “Pink Lady” and it’s crisp and juicy with a perfect sweet/ tart balance. We’re enjoying warm sunny days and very cold nights. It’s the perfect time of year for growing cool season crops. The front garden border is newly planted with chard, kale, radicchio, pansies and leeks. In the raised bed around the apple tree are a few Fennel plants that volunteered from seeds that dropped over the summer. I also have celery in that area which self sowed as well. I use the celery mostly to flavor soups. The celery plants seem to grow a bit tough when they go through heat and cold, as is our weather pattern now. The fennel is delicious. I’ve been using it mostly shaved into thin slivers and added to salads. I’ll be making lasagna Bolognese soon, and I’ll definitely add some of the fresh fennel to the Bolognese.  

We have lots of kale started in trays in the back yard, along with lettuces and arugula. The Artichokes are all up and looking very pretty. In the raised bed garden we have beets, fava beans, more artichokes, kale, strawberries, peas, passionflower, and lettuces growing. It’s supposed to rain today or tomorrow, so I’ll look forward to seeing more plants spring up from seeds that dropped over the summer. 

It’s Citrus Stealing time! My favorite time of year! This delicious grapefruit was stolen from a tree overhanging the alley on my corner while out on a dog walk. The danger element of raiding fruit trees is very real and is also 98% of the fun. When I steal fruit with my sister, she makes me knock on the door and ask permission. Asking permission to take fruit from a tree which is covered in hundreds of fruits is a whole other step that I don’t have time for.

This grapefruit is from the same tree that a nosey old lady yelled at me about from her second story apartment window last year, “Did you get permission to take those!?” Me (under my breath): No, I didn’t you nosey old Fox news watching twad. Mind your own brainwashed bizzinez! Then she said, “It’s ok, I got your license plate #” What the hell!? Twad! I’ll keep stealing from this tree just to spite her. And because it has about 400 grapefruits on it and a lot of them went completely to waste last year. 

PB & J French Toast

 I’ve had this Peanut Butter & Jelly French toast idea stuck in my head for a while and today I finally tried making it. I think I saw this on a show, I’m not sure. I wanted to make my Husband something really good for breakfast cause it’s our first date anniversary. I’m lucky to be married to the funniest, smartest and kindest man I’ve ever known. 

My husband loves PB & J, he loves French Toast, and he loves the crumb coating on the oven fried chicken I make. So I knew this dish would be one of his new favorites. When he bit into this he was a very happy man indeed. He smiled and said “Come on!”  Ha ha! I loved it too, it was so crunchy, creamy and delicious. 

Basically to make this, you just make a Peanut butter and Jelly Sandwich, dip it in a French toast wash (2 eggs scrambled with 1/4 c. milk and a tsp Vanilla extract), coat with crushed Organic Corn Flakes, and then grill in a little butter until crispy. After crisping the outside in butter, I baked these on a cookie sheet in a 350 oven for a few minutes to make sure the egg part was cooked through. Serve with real Maple syrup and lots of fresh fruit.

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