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Crockpot breakfast potatoes

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Crockpot breakfast potatoes
(adapted for the crockpot from numerous recipes)

•    2 lbs. potatoes
•    1 can condensed cream of potato soup (or your favorite flavor condensed cream soup) reduced-fat, reduced sodium okay
•    1 c. non-fat plain Greek yogurt (or non-fat sour cream)
•    1 onion, chopped and sauteed (or 1/2 c. dried minced onion, rehydrated with a couple Tbsp. of water)
•    1 c. shredded cheese (such as cheddar), optional
•    ½ tsp. black pepper
•    crumbled bacon, optional

Wash and peel the potatoes (or not).  Cut the potatoes into bite-sized pieces (1″-1.5″ cubes).  Boil the potatoes until a fork pierces easily.  Drain and cool.

Mix the soup, yogurt, and onion together in a large bowl.  Add the potatoes and ½ c. cheese and mix well.

Throw the mixture into a greased 3.5 qt. crockpot (spray with cooking spray) and sprinkle the top with remaining ½ c. cheese.  Optionally, you may just mix all the cheese into the potatoes instead of putting any on top.  You can put your crockpot insert into the fridge at this point and cook it in the morning.  Otherwise, cook on high for 1.5 to 2 hrs. until the edges are starting to brown and the potatoes are heated through.

Dr. Weil’s Kale Salad

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Dr. Weil’s raw kale salad

(recipe featured in Whole Living)

  • 1/2 cup extra-virgin olive oil*
  • 1/4 cup lemon juice*
  • 3 cloves garlic, mashed
  • 1/2 tsp coarse salt
  • Pinch red pepper flakes
  • 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds*
  • 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
  • 2 Tbsp whole wheat breadcrumbs, toasted (optional)

In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat.  Let sit at room temperature for 10 to 30 minutes.

Add grated cheese and breadcrumbs and toss.

Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

*Notes: I used equal parts olive oil and lemon juice to make the dressing and only needed ¼ c. total.  I also used baby kale leaves which don’t need trimming.

Lemon curd

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Lemon Curd
(from the kitchen of Jessica Wemett)

8 whole lemons
2 1/2 cups granulated sugar
2 cups (4 sticks) butter
8 whole large eggs, beaten

Finely grate the zest of the lemons into a medium saucepan.  Squeeze juice from the lemons.  You should have around 1 1/2 cups of juice. Add lemon juice to the saucepan, along with the sugar.  Cut butter into small pieces and add to the pan.  Set the pan over low heat, and stir until the butter has melted and the sugar has dissolved.  Strain eggs through a fine-mesh sieve into the lemon mixture.  Cook for 10-15 minutes, stirring constantly.  As the mixture begins to steam, it will thicken, take on a creamy consistency, and coat the back of a spoon.  When lemon curd is thick and creamy, remove from the heat.  Fill hot sterilized jars with the lemon curd to within 1/8 inch of rims.  Wipe rims clean and top with hot lids.  Screw bands onto the jars until finger tight.  Process jars in a hot water bath (212 deg F) for ten minutes.  Remove jars immediately and set upright on a clean towel, or wooden surface, away from drafts.  Let jars sit undisturbed for 12 hours.  Check for proper seals.  Label the jars and store in a cool, dry place for up to a year.  Makes 7 half-pint jars.

Lemon bars

(For a printable version, click here)

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Lemon Bars
(from the kitchen of Lei Wai)

2 Cups, plus 4 TSP, all-purpose flour, divided
1  Cup butter, softened
½  Cup powdered sugar
4  Eggs
1½ Cups sugar
2/3 cup freshly squeezed lemon juice (not bottled) approx. 2 – 2 ½ lemons
1 TSB grated lemon rind
1  tsp baking powder

Preheat oven to 350F

Combine 2 cups of flour with butter and powdered sugar, mix with chopsticks or spoons until mixture looks like coarse meal.  Press into the bottom of a 13×9-in baking pan.  Bake 20 to 25 minutes

Beat eggs with a mixer, add sugar, blend well.  Add lemon juice and lemon rind; beat well.  Add baking powder and remaining flour; beat well.  Pour over hot crust (do not let it cool).  Bake another 30-35 minutes.  Sprinkle top with additional powdered sugar.  Serves 24.

Gingered Fresh Fruit Salad

(For a printable version, click here)

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Gingered Fresh Fruit Salad
(from the kitchen of Judy Lim)

As pretty as a tropical paradise, this blend of melon, pineapple, and more has a tangy-sweet honey-lime dressing.

Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 8 servings (3/4 cup each)


• 2  tablespoons honey
• 1  teaspoon chopped crystallized ginger
• 1/4  teaspoon grated lime peel
• 2  tablespoons fresh lime juice

• 1  cup watermelon cubes
• 1  cup cantaloupe cubes
• 2  cups fresh pineapple cubes
• 1  cup seedless green grapes
• 1  pint (2 cups) fresh raspberries


1. In 1-cup microwavable measuring cup, mix dressing ingredients. Microwave uncovered on High 20 to

30 seconds or until hot. Cool completely, about 15 minutes.

2. In very large bowl, mix salad ingredients. Pour dressing over fruit; toss gently to coat.

Chicken salad croissant sandwiches

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Chicken Salad Croissant Sandwiches
(from the kitchen of Kathy Ma)

Purchase a package of Southwest Chicken Salad at Costco – you find it in the deli section

Add 3 stalks of diced celery
Add 1 c. chopped craisins
Add 1 c. chopped nuts (pecans)

Mix everything together and spread on croissants or bread.

Carrot Raisin Tea Sandwiches

(For a printable version, click here)

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Carrot-Raisin Tea Sandwiches
(From the kitchen of Susie Quon
original recipe from What’s Cooking America)
Yields: 8 whole sandwiches
Prep time: 10 min


1 cup grated carrots
8 ounces (1/2 can) prepared cream cheese frosting
8 ounces cream cheese, softened
1/4 cup finely chopped walnuts or pecans
4 slices cinnamon raisin bread*

*Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.


  • In a medium bowl, combine grated carrots, cream cheese frosting, cream cheese, and chopped walnuts or pecans.
  • Spread one side of two slices of bread with the carrot/frosting mixture (about 1/4-inch thick). Top with the remaining two bread slices.
  • Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
  • Yields 2 whole sandwiches or 4 halves or 8 fourths.

Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.

When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.