Cooking Show Replays

Episode 50 - Breakfast in Bed!

What a celebration for our 50th episode! We made three delicious breakfast dishes, starting with a stunningly tasty Carrot Oat Muffin...make sure there are people around so you don't eat them all yourself like I did! Then we made our savory San Francisco Oats complete with spinach and smoky mushrooms. And finally, we nailed our chocolatey, fruity crepes on the magic electric griddle. Then, to top it all off, I served it up to Reebs for a proper Breakfast In Bed!. You'll love these healthy breakfast favorites!!

Episode 49 - Hot Weather Hotties

We started with a delicious tofu chickpea cheese ball, great for dipping fresh veggies or fries! Then we made an AMAZING curry pea dip; this is one of the best dips I have enjoyed in quite some time. We also revealed Dill's Delectable Dill Dip, a tasty white bean and dill dipping sauce. Then we made some simple hasselback potatoes, complete with a nifty slicing hack. We topped the potatoes with the various dips, mmmm. We also made a nice light lemon poppy seed dressing that we drizzled over a summery spinach salad. Finally, as if all that wasn't enough, we made some Cherob nice cream, that is...cherry carob nice cream, an excellent caffeine free substitute for chocolate. Enjoy the replay!

Episode 48 - Summer Favorites

What a delicious episode this was! We began with a tasty lentil mango salad served in grilled zucchini boats. I loved the mix of sweet and savory! Then we made a rich basil pesto pasta topped with fresh tomatoes and pine nuts. From there, I received some heavy teasing from the group for grilling on my electric griddle...we made yet another mix of sweet and savory with our mushroom sweet potato burgers. Finally, we pulled out the popsicle molds and made some red, white, and blueberry popsicles with strawberry, coconut, blueberries and a subtle summery zest of lime. Hope you enjoy the replay!

Episode 47 - Chinese Takeout

Another winner! We made delicious battered and coated Orange Cauliflower that we served with steamed veggies and rice. Then we used the magical non-stick griddle to make Eggless Egg Foo Young. I still can't get over how great the electric griddle is for our way of eating. We topped the Egg Foo Young with a tasty Asian-themed mushroom gravy. Next up we made Eggless Egg Rolls using brown rice paper wrappers. These crisped up so nicely in the air fryer. It was a busy episode with great interaction!

Episode 46 - Tapas!

Our shows are getting better and better every weekend, thanks to the awesome interaction! Spanish tapas are notoriously greasy, so we put a healthy spin on four favorites. The Patatas Bravas were crisped up in the air fryer and topped with a delicious bell pepper sauce. Our Champiñones al Ajillo (garlic mushrooms) were sautéed to perfection and burst in your mouth. Then we baked up artichoke hearts with plump cherry tomatoes, yet another winner. And finally, the chilled gazpacho, called Salmorejo, was simple, light, and delicious. You won't want to miss these four fantastic Spanish tapas!

Episode 45 - Picnic Party

We had fun bringing you with us on this living room picnic complete with frisbee and bocce ball, but we had to draw the line at flying the sport kite indoors. Today we made my delicious mushroom walnut pate along with a creamy smoked hummus and served those up with some blanched cauliflower and broccoli, red bell pepper, and carrots for dipping. Then we made my creamy chickpea salad and smeared it over a delicious roasted sweet potato. It also made for a tasty sandwich with lettuce and tomato. Reebs and I had to remake the chickpea salad and walnut pate because we devoured them so quickly and forgot to take photos! Hope you enjoy the show!

Episode 44 - Game of Rolls

What a blast we had rolling SUSHI and SPRING ROLLS. This episode was highly requested for years and I finally mustered up the courage to show off my unskilled rolling technique. We made brown rice sushi rolls with cucumber, avocado, asparagus, daikon radish, roasted sweet potato, and taro. And I didn't even make that much of a fool of myself! Then we did the spring rolls with brown rice paper and brown rice ramen noodles which worked perfectly. We stuffed them with lettuce, cilantro, basil, mint, bell pepper, carrot, scallions, tofu, and red cabbage. We went a little long but we even had time for MANGO STICKY RICE!

Episode 43 - Easter A La Quarantine

We really enjoyed this Easter a la Quarantine episode. The interaction was a lot of fun! We created a Well Your World version of Hot Dish that I can only imagine was a thousand times more delicious than the traditional tater tot with canned cream of mushroom soup version. One of our Live Cooking Show members sent us a delicious Creamed Spinach recipe, complete with a tasty cashew sauce, which did not disappoint. And we finished off our Easter feast with a carrot birds nest dessert!

Episode 42 - Quarantine Cookery

We were so happy to have all the newbies and regulars on the show today for our Quarantine Cookery! We started out with dessert because…why not! When I was visiting with Chef AJ she sent me home with a few of her jam bars so I had to try them on the show. Then we went on to two pantry food recipes: “Hamburger” Helper and Potatoes Enchilatoes. The No Help For Hamburger recipe is just as easy and fast as the original but definitely much healthier! The Enchilatoes were thrown together with whatever frozen veggies we had on hand plus a few pantry potatoes. Everything turned out really tasty!

Episode 41 - St. Paddy’s Day

vThe luck of the Irish was with us today as I was lucky enough to have my mom as a live guest on this week’s show! We had a lot of fun making an Irish stew, a super green and super delicious mashed potato colcannon, and an Irish soda bread we baked in the InstantPot! We finished the show off with our dessert mocktail, a veganized and healthy Shamrock Shake that was amazingly minty and refreshing. We had fun chatting about everyone’s favorite kitchen gadgets and brainstorming ideas for our picnic foods show. It was a great time as always. Hope you enjoy the recipes and replay!

Episode 40 - Thai Food

We were dancing up a storm on this week’s episode! Blender dancing, that is. We blended up a Thai red curry paste that served as the base for our three dishes: a green papaya salad, an easy Tom Yum soup, and a Thai red coconut curry. We froze the extra curry paste in ice cube trays so we can whip up any one of these meals whenever we get that Thai-food craving. I can’t decide which is my favorite, but I’m leaning toward the green papaya salad. That chili lime dressing is SO good! Hope you enjoy the replay and our sick dance moves!

Episode 39 - Valentine’s Day

What a romantic valentine’s day show! We made a light salad, stuffed tomatoes, and a brownie batter hummu, all with a heart <3 theme. I had to call in Reebs for help with some of the decorating, but everything turned out great! We didn’t tell any embarrassing date stories, but we talked about our favorite appliances, and I’m pretty sure I was convinced during the show to purchase a Breville air fryer. Enjoy the replay!