Tuesday, May 28, 2013

Ben-Wah Balsamic Meatballs

Ben-Wah Balsamic Meatballs
This great sweet and sour combination is served on toasted quinoa served in Pilaf style with mushrooms and green peppers.


1 ½ lbs ground beef
1 Large egg
½ cup finely chopped onion
½ cup finely chopped celery
¼ cup oats
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon kosher salt
½ teaspoon black pepper

1 20oz can of crushed pineapple in juice
1 cup packed dark brown sugar
3 tbls cornstarch
¼ cup balsamic vinegar
1 tbls Worcestershire sauce (low sodium)
Quinoa bed:
1 cup quinoa
2 cups beef stock
½ cup mushroom stems and pieces
½ cup diced green pepper

Pre-heat oven to 350
Mix together the ingredients for the meatballs loosely, with a big wooden spoon.
Shape into balls approximately 1 inch wide or so. Be careful not to overwork these. The more you squeeze them, the more likely they will turn out rubbery.
Heat 2 tbls oil in saute pan. Add meatballs to roll around on the heat. All they need here is to get a bit brown on the outside. I do it in 2 or 3 batches. When you are satisfied with the color place them in baking pan and put in oven for about 25 minutes.
While that is in the oven, mix together the ingredients for the sauce in a medium sized pan over medium heat. Once it starts to bubble, lower5 the temperature to a simmer and let thicken for about 8 minutes.

Then take meatballs out of oven and with about 5 sheets of paper towels all rolled together, blot up most of the grease and water out of the meat pan.
Pour the sauce over them and put back in oven to cook the sauce into the meat.

In a large frying pan on medium heat toast the dry quinoa. Just keep stirring this around until you start to smell that rich nutty aroma. In will take 5 to 8 minutes. This adds a new dimension to the taste. If you like you could add some smashed garlic, but it is not necessary. Add the mushrooms and diced green peppers and stir in 2 cups of beef stock. Once this starts to boil reduce heat to a simmer and cover for about 20 minutes or until all the liquid is absorbed into the quinoa.

Slave chose to serve this with some simple steamed sugar snap peas.
Fluff the quinoa with a fork and lay out a bed for the meatballs on the individual plates.

The taste of balsamic vinegar and pineapple make a wonderful unsuspected sweet and sour blend. Toasting the quinoa then adds just the right touch to impress. Then just sit back and shut-up! You know how very healthy this is for your Master even as the sweetness of the sauce satisfies a “comfort” need.

Then the rest of the night, well that's up to Master.

Master's property,

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook! 

Saturday, May 25, 2013

Depraved Mango Orgasm Cake!

Depraved Mango Orgasm Cake!
Here is a quick and insanely easy cake for your summer celebrations! Slave only wishes you could smell this fantastic aroma!

1 (18 ½ oz.) box of pineapple cake mix
  • 2 pkg (10oz each) Frozen mango chunks Thawed
  • ¼ cup orange juice
  • 1 tablespoon lemon juice
  • 1 cup granulated sugar
  • 2/3 cup brown sugar
  • dash salt
  • 1 teaspoon vanilla
  • ¼ cup cornstarch
1 stick of butter substitute (Smart Balance Baking sticks)

Put 1 pkg thawed mango chunks in processor, pulse a few times until it looks like crushed pineapple.
In medium saucepan mix sugars, cornstarch, vanilla, salt. Gradually stir in juices and puree. Cook and stir over medium-high heat until thickens and bubbly (about 7 minutes) reduce heat and continue for 2 minutes more. Stir in 2nd pkg mango chunks and set aside to cool as you preheat the oven to 350.

When oven is preheated, pour mango mixture into a 13 x 9 inch cake pan No prep is necessary.
Evenly sprinkle the dry cake mix over to form a relatively smooth layer.
Slice the stick of butter substitute into pats and dot the top evenly.
Bake at 350 for 1 hour
Serve right out of the pan. Warm and crunchy, slave served it with low fat chocolate ice milk.
IF POSSIBLE fix this at night and allow to sit in refrigerator overnight. Then it will be moist and soft!

The beauty of this cake is the versatility. It is derived from what is known as a “Dump Cake”.
Any flavor of cake mix,
2 (20 oz.) cans of any pie filling,
and dot with stick of butter.

Possibilities are endless:

Dark Chocolate Cake – Cherry pie filling
Spice cake – apple pie filling
Yellow cake – peach pie filling
or 2 (20oz cans) crushed pineapple in juice
Chocolate cake – raspberries?
Lemon cake with blueberry?
Yellow cake with apple
ANY cake with mixed pineapple and berry or fruit

This is just too easy to make not to try several combinations until Master decides which He prefers!

Forever His property
To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!

Friday, May 24, 2013

Castro Camera Celebration Salad

Castro Camera Celebration Salad
In the mid 70's a young man by the name of Harvey Milk moved to San Francisco and opened a camera shop in the Castro District. It was in that little shop a group of fellow outcasts and radicals made history and Harvey Milk became the first “out” homosexual to be elected to a major office. This Memorial Day weekend we have much to celebrate. Consider fixing this great salad to kick off the summer!

  • 2 cups packaged dried large elbow macaroni
  • 1 ½ cups cubed fully cooked ham (8 ounces)
  • 4 ounces Monterrey Jack or cheddar cheese, cut into cubes (1 cup)
  • 1 cup frozen peas
  • 1 stalk celery, thinly sliced (1/2 cup)
  • ¼ cup finely chopped onion
  • ½ cup low fat mayonnaise
  • 6oz no fat unflavored Greek style yogurt
  • 1 Tablespoon Yellow mustard
  • ¼ cup sweet pickle relish or chopped sweet pickle with 2 tablespoons liquid from the pickles
  • Dash pepper
  • 1 ½ cups grape tomatoes
  • Fresh parsley sprig (optional)
  • 2 tablespoons diced pimiento(optional)
1. Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

2. In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion. Toss gently to mix.

3. For dressing, in a small mixing bowl stir together mayonnaise, mustard and not fat yogurt, chopped pickle and juice, and pepper.

4. Mix well, Pour half of the dressing over pasta mixture. Toss to coat. Cover and chill for 4 to 24 hours.

5. Just before serving, the pasta will have soaked-up nearly all of the dressing, so spoon in the remaining half.

6. Arrange grape tomato halves around the edge of bowl. If desired, garnish with parsley. Maybe crank some fresh ground pepper over the salad. Makes 4 main-dish servings.

If You are taking this to a picnic make sure that it stays cold! Anything with mayonnaise in it will turn on you in the heat!

What ever Your plans for the weekend allow slave to wish you a safe and fun time! Its now summer, let the games begin!

To Honor my Master Indy,

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!

Wednesday, May 15, 2013

“Better Than Duncan James” Dessert

"Better Than Duncan James” Dessert 
This make-ahead frozen dessert consists of five delicious layers not counting the pretzel and chocolate garnish. When cut into squares, note the broken-pretzel crust, the dark chocolate filling, the raspberry-blueberry compote, the mango mousse, and the creamy whipped topping.


  • 1 ¼ cup all-purpose flour
  • 1 cup coarsely broken pretzels (Fat free tiny twists)
  • 1 ½ stick unsalted margarine substitute softened
  • 1 ½ cups pkg frozen chopped Mango Chunks
  • ¼ cup orange juice
  • 1 tablespoon lemon juice
  • 1/3 cup confectioners' sugar
  • dash salt
  • 1 (12-ounce) package soft silken tofu drained
  • 1 teaspoon vanilla
  • 2 containers (8 ounces) frozen fat free whipped topping, thawed
  • 3 cups skim milk
  • 2 boxes (3.9 ounces each) instant dark chocolate pudding
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 1 cup blueberries
  • 1 cup raspberries
Dark chocolate curls from a Dark Chocolate Bar! Guess will have to just eat the rest....

In a small saucepan, stir together the sugar and cornstarch. Stir in berries and 1 tablespoon water and heat over medium heat. Cook stirring for 9 to 10 minutes, until thickened, bubbly and most of the berries have popped. Break up remaining berries with a spoon. Remove from heat; cool. 

Heat oven to 350 degrees F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
With fingers break apart the small pretzels into about ½ inch pieces into a measuring cup. Dump into a medium-size bowl, mix well with flour and margarine using wet fingers. Pat into prepared dish. Bake for 25 to 30 minutes. Until it starts to turn a nice tan. Cool completely before assembling desert.

Dark Chocolate layer:
2 boxes of Dark Chocolate Pudding and Pie filling in large bowl, add 3 cups skim milk and beat with a whisk for a full minute. Pour over crust and chill in refrigerator at least 2 hours or overnight.

Spoon on a layer of the cold berry compote.

Mango Mousse:
Put drained chopped mangoes, orange and lemon juices, sugar, and salt in food processor. Process until mixture is smooth. Combine mango puree with drained tofu and vanilla in a mixer bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the one container of thawed whipped topping with electric mixer on lowest speed. Whipping will just reduce this topping so take it easy. Then spread layer of mango mousse.

Spoon on 2nd container of whipped topping. Sprinkle with broken pretzels. Hold choloate bar by the side and shave curls off with a vegetable peeler over the top. Freeze at least 2 hours or overnight. Cut into squares.

This is truly a modern update of an old desert. New tastes, and very low fat. In fact, looking over the list of ingredients, the only fat is in the margarine substitute and a trace in the Dark Chocolate Pie filling. That is it!

And slave admits that it does not remember Robert Redford ever looking as good as Duncan James! Master said that He was going to share this with the artist himself! (pant-pant)

Happily owned by Master Indy



Tuesday, May 14, 2013

Working on a "Better Than" Dessert

Last week slave had been looking through old recipes and found one called “Better Than Robert Redford” Desert. Master was heading off to the Airport so I ask him to answer a few desert questions. What is favorite type of chocolate? (Dark). Favorite desert fruit and berries? (Mango; Blueberry and raspberry) And who was his favorite sex symbol? (Duncan James).

It was slaves intention to update this desert especially for Master. Now let me say that these are not things I'm used to cooking, but after all, this is for Him!
"Better Than Duncan James” Dessert 
.......…...........and yes, That's Duncan James!
This make-ahead dessert consists of five delicious layers not counting the pretzel and chocolate garnish. When cut into squares, note the broken-pretzel crust, the dark chocolate filling, the raspberry-blueberry compote, the mango mousse, and the creamy whipped topping.

Interested? It took slave longer than planned to rework the crust recipe so that it would meet Master's expectations. Tonight, slave added the Dark Chocolate layer.

We have been given the most sophisticated chemical analyst equipment, the nose! The more you cook the more you'll be almost able to “taste” by the aroma.

So slave can tell you this tastes great so far! 
Tomorrow, the berry compote gets layered in and the Mango mousse is piled on top! 
Then the topping will be added and again everything will be cooled to “unite” the flavors.

Stay tuned!

Happily owned by Master Indy

Saturday, May 4, 2013

Kinky with “Keen-wah”

Kinky with “Keen-wah”

You may see it written about everywhere: “Quinoa” A super food! Gluten free and contains all the essential amino acids. In fact 2013 has been named the International Year of Quinoa! Yes it is pronounced “KEEN-wah”!
Basically it is a seed of the goosefoot plant that was grown in the Andes. However it is easy to cook and serves as a great substitute for polenta or “grits” and is so much more healthy for your Master and His guests.
Keen-wah rule of thumb is 1 cup Quinoa to 2 cups liquid (vegetable or chicken broth). Bring to boil and let it simmer until liquid is absorbed, like you would rice.
So ready? Lets get Kinky with Keen-wah!


2 tablespoons extra-virgin olive oil  
1 green pepper, cut into 1/2-inch pieces  
1 medium leek, white and light green parts only, cleaned & thinly sliced
2 stalks celery, diced  
1 14.5 oz can diced tomatoes
1 cup peeled and diced butternut squash
1 teaspoon Kosher salt
1 cup quinoa
2 cups reduced-sodium vegetable broth
1/2 lbs Kidney beans (or Navy) soaked overnight in baking soda and drained.
1/2 Cup shredded carrots
4 cups baby spinach (about 3 ounces) washed! toasted chopped walnuts.

Night before: put the beans in a bowl big enough that you can cover the beans with 2 inches of water. Add 1 teaspoon of baking soda, stir and cover. Let sit in refrigerator overnight. Be sure to drain and rinse before cooking!
Dice green pepper and celery. Wash and thinly slice the leek, peel and cube the squash. 

 Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, leek, celery, with 1 teaspoon Kosher salt and cook, stirring, until soft, about 5 minutes. Add the diced tomatoes and squash, cook about 2 more minutes. Stir in the quinoa, then add 2 cups broth and the beans.
Add ½ to 1 cup shredded carrots. Bring to a simmer and cook covered, stirring occasionally, until most of the water is absorbed and the quinoa is cooked through, about 15 minutes. Add up to 1/4 cup more broth if necessary.
Remove the skillet from the heat and stir in the spinach a little at a time. It will look like it is too much but once it is stirred into the heat it will wilt way down. (too many jokes – too little time)

Sprinkle with chopped walnuts

The Quinoa that you buy in the store will probably be in a nice box and it will say that it has been thoroughly rinsed. It looks like a white bird seed. If you get some in it's “natural” state the seeds will be coated with a dark brown resin like substance called saponin. You will want to rinse this completely off. Line a sieve with a coffee filter and make sure it is all gone. It gives a very bitter taste! Oh by the way if you do rinse this off, collect it in a spray bottle because it is an insect repellent!.

Happy to be owned by my Master Indy

Per serving: Calories 394; Fat 15 g (Saturated 4 g); Sodium 724 mg; Carbohydrate 53 g; Fiber 9 g; Protein 16 g

Wednesday, May 1, 2013

Liver or Leave Him

Liver or Leave Him

Liver is a dish that is either loved or hated, you wont find many people on the fence about liver! Slave had it a few times growing up and it was way over-cooked. It was not until I started cooking myself that I learned how delicately this meat cooks, and how savory and juicy it can be when done right. Used to be a cheap meat, (who wasn't?) but very good for you. Low in sodium and fat: Yet very high in Iron and Vitamin A.
Usually fired with onions, this is a much easier, cleaner way to fix this. The house wont stink for three days and the meat is much more tender."


    • 4 slices calf liver (deveined) Could also use pork liver
    • 1 (10 ½ oz) Campbell's Beefy Mushroom Soup
    • 1 (10 ½ oz) Campbell's French onion soup
    • 1 medium onion (sliced)


  1. Pre-heat oven to 350 degrees
  2. Spray a 13"x9"x2" baking dish. Mix soups together, spread a thin layer over bottom.
  3. Put a layer of liver, a layer of onions, and a layer of soup mixture.
  4. Cover dish with foil and bake 70 minutes to 1 ½ hour.
  5. Serve with mashed potatoes and a side of french cut green beans!


Nutrition Facts for Liver, Onions and gravy: Servings Per Recipe: 2

Calories 65.5 Calories from Fat 14 (22%) Total Fat 1.6g 2% Saturated Fat 0.3g

I Mash Potatoes!

Great mashed potatoes hate recipes. Although the amounts here will make a fine mash, you're better off with this simple formula. Have at least 1/4 cup of dairy per pound of potatoes, You may not use it all. If you are going to mix potatoes: do a 2 to 1 ratio of russets to reds (by weight)
Above all Yes there IS a difference between Mashed potatoes and Whipped potatoes!


  • 2 large Yukon Gold potatoes
  • 1 to 2 teaspoons kosher salt
  1. ¼ cup of fat free Half and Half.
  2. 4 Tablespoons of margarine substitute
  3. 6 to 8 cloves of garlic, peeled


Peel the potatoes and cube into roughly the same size. Place in a covered microwave safe dish. Add no more than a ¼ cup water.
Microwave on high for 8 minutes! Check to see if a fork will easily mash a bit of potato, if not add 1 minute more.

Drain any liquid and put dish on a cloth on counter. Add Margarine, salt and only half of the Half and Half. Take a potato masher and get busy! At first the mixture will look too soupy but as you mash it will thicken.

Pay attention to the consistency. You might need the rest of the Half and Half or you might not. TASTE and correct. Finish with a quick stir of a fork.
The starches in the potato react differently to whipping. If you care for a creamy smooth paste, go ahead and use a mixer. I prefer the home made lumpy taste of real potato!
Avoid over mashing or you'll end up with gluey instead of fluffy.

Now to finish this meal off I fixed some Green Giant Green Beans with almonds because it does not have a sauce.

The gravy was a bit thin for me, when I re heat it I'll drop in a couple of the beurre manie marbles in it as it recooks.

Slave hopes you will find this easy to make and very tasty! You don't have to tell how easy it was! Just give Him the puppy eyes and say "any effort for You Master is worth it!"

Always His: