Welcome to Ladies Recipes!

Toast And Hommus


By Stacy

Ya, I eat it everyday. I don't know why I'm so obsessed with it. I wake up every morning and it's all I want.

Have you ever had Trader Joe's "California Style Complete Protein" bread? I LOVE IT!
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Olive Omelet


I think I got this idea from the Lone Wolf. I remember Amando eating the olive and feta omelet. I was jealous. I may have had it once there—it escapes me. Anyway, I created my own version based on what's in Stacy's fridge. I usually don't have feta on hand, so I have been substituting romano.


  • 1 egg, beaten
  • 2-3 kalamata olives, pits removed
  • Shredded romano cheese


  1. Remove the pits from the olives. I usually do this by smashing it with something hard, like the bottom of a drinking glass. If you have a garlic smasher, all to the better. The olive will get all juicy and the pit will slide out easily.
  2. Break the olives into 2 or 3 pieces and add to the egg mixture.
  3. Saute with extra virgin olive oil.
  4. When one side is fairly well cooked, I add a layer of romano cheese to the eggy goo.
  5. Once the cheese is a little melted, I flip the whole thing (I'm not a folder).
  6. I add a thin layer of romano cheese to the top.
  7. When the omelet slips around in the pan (rather than being stuck to the bottom), it means the cheese has cooked. Flip!
  8. Cook the cheese on the other side until the omelet can slip in the pan. Serve! The cheese should be a golden brown.

By cooking the cheese this way, you get the effect of broiling cheese on top of the omelet.


Salty as hell. Add with extreme caution.
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Cab Picks


Some Cabernets I have been drinking lately, as testified by my recycle bin, include:

  • Columbia Crest Grand Estates
  • J. Lohr
  • Hess Select
  • Liberty
  • Chateau Ste. Michelle

They are generally between $10-20, but Liquors 44 has been having a 20% off sale on all American reds, so I've been indulging!
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Sauteed Spinach With Garlic


It's pretty basic, but I love it. I eat it all the time. The only pain is the awful washing of the spinach.




  • Saute chopped garlic (the more the merrier—I use about 5 cloves myself for a bag of prewashed spinach).
  • Add the spinach.
  • Add salt
  • Move around in the pan.
  • Eat it.

Chinese Style

  • Use canola oil
  • Add hot pepper flakes or chopped hot pepper at the beginning.
  • Add a dash of sesame oil at the end.
  • If you really want authenticity, break out the MSG pack! Yes, I actually have one.

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Spinach With Egg


I picked up this easy side while living in Spain.


3 eggs, beaten and salted


  • Saute spinach in a large frying pan
  • When most of the water is cooked off, pour beaten eggs all over the spinach.
  • Push around until egg is cooked; it should cake onto the spinach.
  • Add salt to taste.


Saute diced onion first.
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Mulled Apple Cider


By Claire

1 gallon proper apple cider (juice is unacceptable!)
4 cinnamon sticks
Zest and juice of 2 navel oranges*
8 whole cloves
6 star anise

Combine all ingredients in a large pot and heat to a simmer. Simmer over low heat 5-10 minutes. Fragrant heaven!

  • You may peel the zest off in strips or mircoplane it, as you choose. The strips are neater; the microplaned zest makes some debris in the cider, but both make it taste delicious!

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Italian Garbanzo Bean Soup


By Stacy

Way more delicious than it sounds!


  • 4-6 peeled and coarsely chopped roma tomatoes
  • ½ bag of dried chick peas
  • 2 cups water or chicken stock
  • 5 cloves chopped garlic
  • ½ bunch of chopped parsley
  • 2 T of fresh thyme
  • 1 sprig fresh rosemary
  • Dash of red pepper flakes
  • Salt and pepper

Meat Version:

  • 1/4 lb pancetta, diced


  • Handful of chopped kale, stems removed.
  • Could be made with short pastas.

On the Side:

  • Shredded parmesian or romano cheese
  • Baked crusty bread or homemade croutons


You must use dried chickpeas!

Soak the chickpeas overnight. Remove the ones that float to the top.
The next day, cook the chickpeas covered over very low heat for 2 hours.


  1. If using pancetta, saute in pan until crispy.
  2. Saute chopped garlic, rosemary, and red pepper.
  3. Add halved roma tomatoes and dash kosher salt.
  4. Add water, chickpeas, and thyme; bring to a boil.
  5. When tomato skins are loose, peel them off with a fork or chopsticks. Alternatively, you can boil the tomatoes first and then peel.
  6. Simmer for at least 30 minutes.
  7. Add chopped kale. Salt and pepper to taste. Simmer for 10 more minutes.
  8. Add parsley and serve with shredded parmesian or romano.

Terrifying Warnings

Skimp not on the thyme!
Do not attempt to eat without the cheese!
You must dip crusty bread!
You must use dried chickpeas!

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