My Nana’s Brownies – Wednesday Weekly Recipe post

My Nana’s Brownies



The Stuff you need:

  • 1 cup butter, softened
    1/2 cup dark unsweetened cocoa
    2 cups flour ( use self rising flour)
    2 cups sugar
    4 eggs
    4 tsp vanilla
    1 c chopped nuts (optional)

What to do with the Stuff:

  • Mix all ingredients together
  • Pour in 9×13 pan, bake 20-25 mins on 350.
  • Check at 20 mins

“Catching up” –Saturday weekly post– (non- recipe, this week)

The Culinary Goddess’ “Saturday Weekly Recipe post” is actually a BLOG this week….to catch you up on the happenings in MY corner of the planet…here’s a slight photo depiction of all the cool stuff I’ve been dabbling with down’unda 


Due to the past several months of blissful traveling, then recently the past few weeks of fully relocating to our own humble home (FINALLY) here in Werribee AU, I’m starting to gel with the quiet, happy, simple, “home-body” life that we have always wanted for ourselves.

I’m patiently waiting for our internet to be hooked up here, (which is integral to my weekly posts) Thankfully, today’s technology, allowing me to have been able to pre schedule my past 2 dozen recipe’s, I will NOW again, start to do them a few days ahead, starting on Wednesday 30 JUL, which is what I look forward to…being in the moment , and being able to share the ones I have relating to my kitchen in progress 😉

In the meantime, I have learned SO much over this time, and have so many DIVERSE things I want to share with you, from “How to set up a kitchen from scratch” , to Aussie Barby’s, to preparing awesome organ meats, to refurbishing cast iron cookware, and first time new gardening, ( it’s Winter here, so a whole different spin), saving EVERYTHING, wasting NOTHING, composting, making every kind of stock, all the AMAZING greens here, and setting up an essential spice cupboard, (ALL OF THIS being done ON A TIGHT ASS BUDGET mind you …;-)…..and there’s lots more too! 

There truly is SO much I have to write about, I just need some time, which I will be carving out for myself shortly, as our home ( and my kitchen) here, is almost set up..(for now)..

Until Wednesday’s post.. have a GREAT weekend, and HAPPY COOKING 😉

Mexican Stuffed Peppers -Wednesday weekly recipe post

Mexican Stuffed Peppers


The Stuff you need:

  • 6 large bell peppers (you can use any color you’d like I stuck with red and yellow)
  • 1 cup cooked brown rice
  • 1 16 oz can of black beans drained and rinsed
  • 1 can of Rotel
  • 1 lime juiced
  • 2 large shredded chicken breasts
  • 1 cup of corn
  • 1 1/2 cups shredded extra sharp cheddar cheese
  • 1/2 cup shredded Monterrey jack cheese
  • 1 tbs of taco seasoning  (see below- homemade version is AWESOME)
  • 1/2 tsp salt
  • 2 jalapeno peppers, diced (if you don’t like spice- de-seed ) 2 is for medium/hot- add or subtract according to your taste

What to do with the Stuff::

  • Preheat oven to 350
  • Core your peppers with a paring knife remove just the tops, seeds, and any white pulpy stuff
  • Place cored peppers into a large baking dish
  • In a large mixing bowl combine rice, beans, Rotel, lime juice, chicken, corn, cheddar cheese, taco seasoning, and salt
  • Mix in jalapenos, and shredded cheeses
  • Stuff each pepper with your filling
  • Bake for 30-45 minutes, or until the peppers are tender
  • Allow to cool 10-15 minutes before enjoying


  • 1 tablespoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper

Mix all together in a bowl, store in a spice jar 😉

Chicken Salad with Orzo and Goat Cheese- Saturday Weekly recipe post

Chicken Salad with Orzo and Goat Cheese- Saturday Weekly recipe post


Stuff you Need:

• 1 1/4 cups uncooked orzo (rice-shaped pasta)
• 4 cups grilled chicken breast, cut into bite sized chunks
• 2 cups trimmed arugula
• 30 grape or cherry tomatoes, halved
• 1/2 red bell pepper sliced
• 1/2 small yellow pepper sliced
• 1/2 small red onion, chopped
• 1 lg stalk celery diced
• 1 clove garlic chopped
• 3 TBS chopped fresh basil
• 1 TBS chopped fresh oregano
• 2 TBS red wine vinegar
• 1 TBS mayonnaise
• 3 TBS plain yogurt
• 1 TBS extra virgin olive oil
• 1/8 tsp lemon pepper
• 1/8 tsp red pepper flakes
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 8 TBS (2 ounces) crumbled goat cheese

What to do with the Stuff:

• Cook pasta according to package directions, drain well
• Combine pasta, chicken, and all ingredients (up to oregano) in a large bowl; toss well
• Combine vinegar, oil, salt, mayo, yogurt, lemon pepper, chili flakes, and black pepper in a small bowl, whisk until mixed well with a whisk
• Drizzle vinegar mixture over pasta mixture; toss well to coat
• Sprinkle with goat cheese

MY NANA’s ORIGINAL Recipe- BEST Fried Chicken – Wednesday weekly recipe post

MY NANA’s ORIGINAL Recipe- BEST Fried Chicken:


The Stuff you need:

  • 1 1/2 cup cake flour
  • 2 tsp salt
  • 1 tsp msg
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1/2 tsp ground sage
  • 3/8 tsp ground ginger
  • 1/4 tsp ground coriander seed
  • 1/4 tsp ground summer savory
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground bay leaf
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground cardamom
  • 1/8 tsp ground cloves
  • 2 TBS bread crumbs
  • 3 lb. fryer chicken cut into pieces

What to do with the Stuff:

  • Mix spice blend into flour and allow to absorb a minimum of 1 day
  • Dip chicken pieces in 3/4 cup milk mixed with 2 beaten eggs
  • Roll and press into flour 10 times and tap 10 times to remove excess
  • Allow to set for 30 minutes
  • Heat oil/crisco in large frying skillet to 375F
  • Gently drop in chicken pieces fry on one side (approx 3-4 min), turn over when well browned
  • Remove from oil and set on rack in 200 degree oven for 15 minutes to allow excess oil to drain

Spicy Tom Yum Soup – Saturday weekly recipe post

Spicy Tom Yum Soup


The stuff you need:

  • 2 pounds tiger prawns with heads and shells
  • 5 cups veggie stock
  • 2 tablespoons vegetable oil
  • 1 TBS fish oil
  • 3 TBS minced garlic
  • 2 stalks fresh lemon grass, tough outer leaves removed and and white part slightly crushed
  • 5 kaffir lime leaves (found in Asian market)
  • 5 shallots, thinly sliced
  • 5 slices galangal (in ginger root family-found in Asian market)
  • 1 cup thinly sliced bok choy
  • 1/2 cup thinly sliced carrot
  • 10 chile padi (bird’s eye chiles), thinly sliced (found in Asian market)
  • 1 tablespoon Asian red chili paste (found in Asian market)
  • 1 skinless, boneless chicken breast – cut into cubes
  • 1/4 cup lime juice
  • 2 large squid, cleaned and sliced into rings
  • 1/2 (15 ounce) can baby corn, drained
  • 1/2 (6 ounce) can whole straw mushrooms, drained
  • 3 fresh tomatoes, quartered
  • 1/2 cup coconut milk
  • salt to taste

What to do with the Stuff:

  • Wash the prawns, remove the heads, shells, and black veins, retain the heads
  • Set the cleaned prawns aside
  • Place the prawn heads in a large saucepan or soup pot with the veggie stock
  • Bring to a boil over high heat to reduce the stock and concentrate the flavor
  • Strain out the prawn heads and discard
  • Heat the vegetable oil in a large skillet over medium heat; cook and stir the garlic, lemon grass, lime leaves, shallots,  galangal, and red chilies until the shallots are translucent and the seasonings are fragrant (3-5 minutes)
  • Stir in the chili paste,and fish oil, cook and stir for 2-3 minutes
  • Add the chicken breast and lime juice
  • Stir well to evenly mix in the chili paste, and let the mixture simmer for 3-5 minutes
  • Pour the seasoned chicken-lime juice mixture into the prawn stock, bring to a boil over medium-low heat
  • When the soup begins to boil, stir in the squid rings, bokchoy, carrots, baby corn, straw mushrooms, cleaned prawns, and tomatoes
  • Turn the heat to low, stir in the coconut milk, and let the soup simmer until the prawns are pink and opaque, about 5 minutes
  • Add salt to taste, and serve

Roasted Garlic / Lemon Chicken, red potatoes, & green beans – Wednesday Weekly recipe post


Garlic lemon chicken with red potatoes & green beans 

Roasted garlic lemon chicken, with red potatoes & green beans

The stuff you need;

  • 6 TBS olive oil
  • 2 lemons 1 thinly sliced – 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 chicken breasts

What to do with the stuff:

  • Preheat oven to 400°F
  • Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil
  • Arrange the lemon slices in a single layer in the bottom of the dish or skillet
  • In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper
  • Add the chicken, green beans and potatoes and toss to coat
  • Pour into the pan and spread around evenly
  • Roast for 50-55 min


Easy, delicious Artichokes – Saturday weekly recipe post

Easy, delicious Artichokes


The Stuff you need;

  • 2 whole large garlic heads
  • 4 medium-large artichokes (about 3.4 – 4 pounds)
  • 1/2 cup dry white wine
  • 1 cup vegetable or chicken stock
  • 1 TBS butter or olive oil
  • 1/4 tsp kosher salt
  • Chopped fresh parsley (optional)

What to do with the Stuff:

  • Preheat oven to 400°
  • Remove white papery skin from garlic heads (do not peel or separate the cloves)
  • Wrap each head separately in foil
  • Bake at 400° for 45 minutes; cool 10 minutes
  • Separate cloves; squeeze to extract garlic pulp, discard skins
  • Cut off stem of artichokes, and remove bottom leaves, so the artichoke can sit in the pan
  • Trim approx 1/2 inch from tops of artichokes
  • Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil
  • Cover, reduce heat, and simmer 45-50 minutes, or until a leaf near the center of each artichoke pulls out easily
  • Remove artichokes from pan, slice lengthwise, remove choke with small spoon, discard choke.
  • Combine half of garlic pulp and wine in a small saucepan; bring to a boil
  • Cook 2 minutes, add stock; cook until reduced to 1/2 cup (about 8-10 minutes)
  • Remove from heat; stir in butter and salt
  • Pour mixture into a blender; add remaining half of garlic pulp
  • Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender
  • Place a clean towel over opening in blender lid (to avoid splatters) blend until smooth
  • Sprinkle dip with parsley
  • Serve dip with warm artichokes



Espinacas con Garbanzos (Spinach with Garbanzo Beans)-Wednesday weekly recipe post

Espinacas con Garbonzos
The Stuff you need;

  • 2 TBS extra-virgin olive oil
  • 6 cloves garlic, minced
  • 1/2 onion, diced
  • 1 (10 ounce) box frozen chopped spinach, thawed and drained well
  • 1 (12 ounce) can garbanzo beans, drained
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
What to do with the Stuff:
  • Heat the olive oil in a skillet over medium-low heat.
  • Cook the garlic and onion in the oil until translucent
  • Stir in the spinach, garbanzo beans, cumin, and salt
  • Use your stirring spoon to lightly mash some beans as the mixture cooks
  • Allow to cook until thoroughly heated