Category Archives: Thursday Recipe

End Of An Era…

2007-2015-thursday-recipeAfter nine years I really stop with the weekly Thursday Recipe. I planned it before in 2014, and then again at the beginning of 2015, but I stumbled upon some new recipes and before I knew it, I was 60 recipes, and a year later.

I’m not sure what I’ll do next, I already started the year with culinary tips…

Anyway… you’ll can find over 500 recipes on this blog in the categories: Food, Thursday Recipe or Recipe. Most have a PDF file to go with them.

And when you eat something just ENJOY!

10 Handy Last Minute Tips


1. Preparation is everything
Make as many dishes or ingredients ready beforehand. Potatoes taste equally delicious when heated and sauce is even better when they pull though for a while. Also think carefully about the order in which the ingredients need to be prepared. Read the recipe on it, or Google it if necessary, what steps you can take in advance. Keep sauce warm in a thermos for example, so you do not need to warm up again.

2. The dishwasher is your best friend
While cooking, load the dishwasher and wash larger or fragile pieces manually. You can of course also set a family member to work.

3. Fresh drinks
You forgot to put the drinks in the refrigerator? Roll the bottle in wet paper towels and put them just now in the freezer. For a more festive way to serve wine, gin and tonic or cool fruit juice. Put some fruit in a freezer bag in the freezer and sprinkle it into the glass of the guests.

4. Peel fruits and vegetables on old newsprint
No time to lose! Peel your fruits and vegetables directly on an old newspaper, so that you can throw the peels in one movement in the trash or compost bin. Do you have an environmentally responsible ‘wurmery’ at home? You may throw in the newspaper. Of course, not too often, but the holiday season is the perfect time to make use of it.

5. No crying party with these tips
Cutting onions is often so emotional that we start them cry. These tips can help you chop those nasty balls.

6. This will avoid water boiling over
A wooden spoon that you no longer (regularly) use can still prove useful. Place it over the pot with boiling substance and it will help avoid that the pot boils over.

7. Avoid clogging of the drains
Don’t pour any fat from the turkey or roast in the drain. It can solidify and block the outlet. A very unpleasant surprise when your next try to wash it off. Keep rather an empty container ready where you can pour in the fat. If all the fat is in the package, wait until it has solidified and throw it in the garbage. Good riddance.

8. Grated cheese
You need a huge amount of grated semi-soft cheese? Freeze the right amount and use this piece to grate. It will go much faster.

9. Ice cream for dessert?
Store ice cream in a freezer-bag. That way it is easier to scoop!.

10. Last but not least
Keep calm and have fun. Pour a glass of wine while cooking or taste already some of your favorite snacks. It’s not a disaster if something goes wrong and it’s not a shame to ask for help. Enjoy the party!

Festive Dishes #10 to 12

Festive-dishes Asparagus with Gorgonzola and Roasted Walnuts

Makes 4 servings

Prep: 5 minutes
Cook: 14 minutes

Shopping List:

  • 1 bunch fresh asparagus
  • 30 ml or 2 tablespoons extra virgin olive oil
  • kosher salt to taste
  • 60 gr or ½ cup coarsely chopped walnuts
  • 85 gr or ½ cup crumbled Gorgonzola cheese

walnoten-largeTO MAKE:

  1. Preheat oven to 200° C or 400 degrees F.
  2. Rinse asparagus and cut off woody stem ends.
  3. Dry asparagus and arrange in a single layer in a shallow baking dish.
  4. Drizzle the olive oil over the asparagus and roll the spears to coat well.
  5. Sprinkle lightly with kosher salt.
  6. Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones).
  7. When done, asparagus should still be crisp.
  8. About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus.
  9. Watch so they don’t burn!
  10. Remove asparagus and walnuts from the oven.
  11. Divide asparagus among four luncheon plates.
  12. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
  13. Allow to cool slightly.
  14. Serve at room temperature for best flavor.

Cook’s Note: Toss on dried cranberries for more color to fit the Xmas spirit and to complement the gorgonzola.


Amount Per Serving
Calories: 257
Total Fat: 22.7g
Cholesterol: 22mg
Sodium: 313mg
Total Carbohydrates: 6.5g
Dietary Fiber: 3.3g
Protein: 9.3g

PDF of this recipe: 20151224-Festive-Dishes-10-Asparagus-Gorgonzola-Walnuts

Festive-dishes Grandma’s Corn Pudding

Makes 8 servings

Prep: 10 minutes
Cook: 60 minutes

Shopping List:

  • 5 eggs
  • 75 gr or 1/3 cup butter, melted
  • 50 gr or 1/4 cup white sugar
  • 120 ml or 1/2 cup milk
  • 30 gr or 4 tablespoons cornstarch
  • 432 gr or 1 (15.25 ounce) whole kernel corn
  • 860 gr or 2 (14.75 ounce) cans cream-style corn

corn-kernelsTO MAKE:

  1. Preheat oven to 200° C or 400 degrees F.
  2. Grease a 2 liter (23 x 23 x 5 cm) or 2 quart casserole dish.
  3. In a large bowl, lightly beat eggs.
  4. Add melted butter, sugar, and milk.
  5. Whisk in cornstarch.
  6. Stir in corn and creamed corn.
  7. Blend well.
  8. Pour mixture into prepared casserole dish.
  9. Bake for 1 hour.

Cook’s Note: To make it even easier is to combine the cold milk and the cornstarch and stir out the lumps before adding to the egg mixture.


Amount Per Serving
Calories: 277
Total Fat: 12g
Cholesterol: 138mg
Sodium: 558mg
Total Carbohydrates: 39.6g
Dietary Fiber: 2.3g
Protein: 7.7g

PDF of this recipe: 20151224-Festive-Dishes-11-Corn-Pudding

Festive-dishes Sweet and Spicy Swiss Chard

Makes 4 servings

Prep: 10 minutes
Cook: 10 minutes

Shopping List:

  • 15 ml or 1 tablespoon olive oil
  • 1 bunch rainbow chard – leaves and stems separated and chopped
  • 55 gr or ⅓ cup chopped yellow onion
  • 2x ⅓ cm or 2 (¼ inch) thick slices fresh ginger root, peeled and julienned
  • salt and pepper to taste
  • 15 ml or 1 tablespoon maple syrup

swiss_chardTO MAKE:

  1. Heat the oil in a large skillet over medium heat.
  2. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften.
  3. Season with salt and pepper.
  4. Add the chopped chard leaves to the skillet.
  5. Reduce heat to low.
  6. Continue cooking until the leaves have wilted, about 2 minutes more.
  7. Drizzle the maple syrup over the mixture, stir to coat evenly.
  8. Remove from heat and serve.

Cook’s Note: Add a bit of lemon to it and use honey instead of maple syrup. Same effect, delicious dish.


Amount Per Serving
Calories: 60
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 219mg
Total Carbohydrates: 6.9g
Dietary Fiber: 1.2g
Protein: 1.2g

PDF of this recipe: 20151224-Festive-Dishes-12-Sweet-Spicy-Swiss-Chard

Festive Dishes #07 to 09

Festive-dishes Sweet Potato Casserole

Makes 12 servings

Prep: 30 minutes
Cook: 30 minutes

Shopping List:

  • 1.6 kg or 12 cups sweet potato, cubed
  • 300 gr or 1½ cups white sugar
  • 6 eggs, beaten
  • 9 gr or 1½ teaspoons salt
  • 170 gr or ¾ cup butter, softened
  • 355 ml or 1½ cups milk
  • 8 ml or 1½ teaspoons vanilla extract


  • 110 gr or ½ cup packed brown sugar
  • 40 gr or ⅓ cup all-purpose flour
  • 45 gr or 3 tablespoons butter, softened
  • 55 gr or ½ cup chopped pecans

sweet-potatoTO MAKE:

  1. Preheat oven to 165° C or 325 degrees F.
  2. Put sweet potatoes in a medium saucepan with water to cover.
  3. Cook over medium high heat until tender.
  4. Drain and mash.
  5. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract.
  6. Mix until smooth.
  7. Transfer to a 23 x 33 cm or 9 x 13 inch baking dish.
  8. In medium bowl, mix the brown sugar and flour.
  9. Cut in the butter until the mixture is coarse.
  10. Stir in the pecans.
  11. Sprinkle the mixture over the sweet potato mixture.
  12. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Cook’s Note 1: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Cook’s Note 2: Do not substitute other nuts for pecans, it’s just not the same.


Amount Per Serving
Calories: 226
Total Fat: 11.1g
Cholesterol: 50mg
Sodium: 187mg
Total Carbohydrates: 30.1g
Dietary Fiber: 1.9g
Protein: 2.9g

PDF of this recipe: 20151217-Festive-Dishes-07-Sweet-Potato-Casserole

Festive-dishes Broccoli with Garlic Butter and Cashews

Makes 6 servings

Prep: 10 minutes
Cook: 10 minutes

Shopping List:

  • 680 gr or 1½ pounds fresh broccoli, cut into bite size pieces
  • 75 gr or ⅓ cup butter
  • 15 gr or 1 tablespoon brown sugar
  • 45 ml or 3 tablespoons soy sauce
  • 10 ml or 2 teaspoons white vinegar
  • ½ gr or ¼ teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 45 gr or ⅓ cup chopped salted cashews

cashew-noten-largeTO MAKE:

  1. Place the broccoli into a large pot with about 2½ cm or 1 inch of water in the bottom.
  2. Bring to a boil, and cook for 7 minutes, or until tender but still crisp.
  3. Drain, and arrange broccoli on a serving platter.
  4. While the broccoli is cooking, melt the butter in a small skillet over medium heat.
  5. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic.
  6. Bring to a boil.
  7. Allow the sauce to thicken a bit so that it will stick to the broccoli.
  8. Mix in the cashews, and pour the sauce over the broccoli.
  9. Serve immediately.

Cook’s Note 1: Try toasting the cashews (375 degrees for 8-10 minutes on a cookie sheet) first.

Cook’s Note 2: Saute the garlic in the butter a bit before adding the remaining ingredients for the sauce.


Amount Per Serving
Calories: 187
Total Fat: 14.2g
Cholesterol: 27mg
Sodium: 611mg
Total Carbohydrates: 13.2g
Dietary Fiber: 3.3g
Protein: 5.1g

PDF of this recipe: 20151217-Festive-Dishes-08-Broccoli-Garlic-Butter-Cashews

Festive-dishes Roasted Radishes

Makes 4 servings

Prep: 15 minutes
Cook: 15 minutes

Shopping List:

  • 2 bunches radishes, trimmed
  • 30 ml or 2 tablespoons extra-virgin olive oil
  • 1 gr or 1 teaspoon ground thyme
  • salt to taste
  • ½ lemon, juiced

radijs-largeTO MAKE:

  1. Preheat oven to 230° C or 450 degrees F.
  2. Line a baking sheet with aluminum foil.
  3. Cut radishes into halves, cut any large radishes into quarters.
  4. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat.
  5. Spread radishes onto prepared baking sheet.
  6. Sprinkle with salt.
  7. Roast in the preheated oven until tender but firm in the centers.
  8. Toss them every 5 minutes, 15 to 20 minutes.
  9. Drizzle with lemon juice.

Cook’s Note: Switch out the thyme with either rosemary, basil, or crushed garlic, depending on your mood and what main dish these will be served with.


Amount Per Serving
Calories: 70
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 114mg
Total Carbohydrates: 2.1g
Dietary Fiber: 0.8g
Protein: 0.3g

PDF of this recipe: 20151217-Festive-Dishes-09-Roasted-Radishes

Festive Dishes #04 to 06

Festive-dishes Tomato Basil Salmon

Makes 4 servings

Prep: 10 minutes
Cook: 20 minutes

Shopping List:

  • 4x 170 gr or 6 ounce boneless salmon fillets
  • 9 gr or 2 tablespoons dried basil
  • 2 tomato, thinly sliced
  • 30 ml or 2 tablespoons olive oil
  • 20 gr or ¼ cup grated Parmesan cheese

zalm-largeTO MAKE:

  1. Preheat oven to 190° C or 375 degrees F.
  2. Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray.
  3. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
  4. Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

Cook’s Note: You can also use fresh basil, a shredded blend of Italian cheeses, a little fresh cracked black pepper and just a sprinkle of sea salt.


Amount Per Serving
Calories: 405
Total Fat: 26.6g
Cholesterol: 104mg
Sodium: 180mg
Total Carbohydrates: 4g
Dietary Fiber: 1.6g
Protein: 36.2g

PDF of this recipe: 20151210-Festive-Dishes-04-Tomato-Basil-Salmon

Festive-dishes Hasselback Potatoes

Makes 4 servings

Prep: 20 minutes
Cook: 55 minutes

Shopping List:

  • 4x 225 gr or 8 ounce baking potatoes
  • 30 gr or 2 tablespoons butter, melted
  • salt and pepper to taste
  • 15 gr or 2 tablespoons finely grated fresh Romano cheese
  • 8 gr or 1 tablespoon seasoned dry bread crumbs

hasselback-potatoTO MAKE:

  1. Preheat the oven to 220° C or 425 degrees F.
  2. Peel the potatoes, and place in bowl of cold water to prevent browning.
  3. Place potatoes into a large wooden or metal spoon.
  4. Using a sharp knife, make slices across the potato the short way about ¼ to ½ cm or ⅛ to ¼ inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato.
  5. The slices should stay connected at the bottom, and the spoon helps keep the depth even.
  6. Return the potato to the bowl of water, and proceed with the remaining potatoes.
  7. When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan.
  8. Drizzle with half of the butter, then season with salt and pepper.
  9. Bake for 35 to 40 minutes in the preheated oven.
  10. Remove from the oven, and drizzle with the remaining butter.
  11. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper.
  12. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

Cook’s Note: If you’re not that handy with a knife I would suggest to place the handle of a wooden spoon on either side of the potatoes when slicing them to prevent the knife from going too far down.


Amount Per Serving
Calories: 247
Total Fat: 7.1g
Cholesterol: 19mg
Sodium: 171mg
Total Carbohydrates: 41.1g
Dietary Fiber: 5.1g
Protein: 6.1g

PDF of this recipe: 20151210-Festive-Dishes-05-Hasselback-Potatoes

Festive-dishes Roasted Apples and Brussels Sprouts

Makes 4 servings

Prep: 15 minutes
Cook: 20 minutes

Shopping List:

  • 450 gr or 1 (16 ounce) package frozen Brussels sprouts
  • 2 apples – peeled, cored, and cut into 2 cm or ¾-inch chunks
  • 2 sweet onions, cut into 2 cm or ¾-inch chunks
  • 30 ml or 2 tablespoons extra-virgin olive oil, or as needed
  • salt and freshly ground black pepper to taste
  • 1 pinch garlic powder to taste
  • zest from 1 lemon
  • juice from 1 lemon

spruitjes-largeTO MAKE:

  1. Preheat oven to 220° C or 425 degrees F.
  2. Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet.
  3. Sprinkle apple and onion pieces evenly around the baking sheet.
  4. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, freshly grounded black pepper, and garlic powder.
  5. Toss the mixture gently to coat.
  6. Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes.
  7. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

Cook’s Note: Adjust roasting times for desired doneness. When you prefer a darker roast it will sometimes roast for 30 minutes. Change to suit. Directions for this recipe are for FROZEN Brussels sprouts (still iced when placed in the oven). Fresh Brussels sprouts require less roasting time.


Amount Per Serving
Calories: 88
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 29mg
Total Carbohydrates: 12.1g
Dietary Fiber: 2.2g
Protein: 0.8g

PDF of this recipe: 20151210-Festive-Dishes-06-Roasted-Apples-Brussels-Sprouts

Festive Dishes #01 to 03

Festive-dishesCilantro-Lime Grilled Chicken

Makes 6 servings

Prep: 15 minutes
Cook: 30 minutes

Shopping List:

  • 4 limes, juiced
  • 25 gr or ½ cup chopped fresh cilantro
  • 18 gr or 1 tablespoon garlic salt
  • 15 gr or 2 teaspoons freshly ground black pepper
  • 1 whole chicken, cut into 6 pieces

limesTO MAKE:

  1. Whisk lime juice, cilantro, garlic salt, and freshly ground black pepper together in a large glass or ceramic bowl.
  2. Add chicken, toss to evenly coat.
  3. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
  4. Preheat an (outdoor) grill* for medium-high heat and lightly oil the grate.
  5. Remove chicken from marinade and shake off excess. Discard remaining marinade.
  6. Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes.
  7. An instant-read thermometer inserted near the bone should read 74° C or 165 degrees F.

Cook’s Note: It’s not necessary to use a whole chicken. You can use only legs and thighs to save money or whatever your local supermarket has on sale that week! This is great for skirt steak and pork as well!

Marinating is not necessary if you are in a hurry; just toss your chicken in the mixture and place on the grill.

*If you don’t have a grill, bake chicken in a preheated 175° C or 350 degrees F oven until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 74° C or 165 degrees F.


Amount Per Serving
Calories: 258
Total Fat: 9.6g
Cholesterol: 114mg
Sodium: 925mg
Total Carbohydrates: 4.3g
Dietary Fiber: 0.8g
Protein: 37.5g

PDF of this recipe: 20151203-Festive-Dishes-01-Cilantro-Lime-Chicken

Festive-dishesCreamy Au Gratin Potatoes

Makes 6 servings

Prep: 30 minutes
Cook: 90 minutes

Shopping List:

  • 6 russet potatoes, sliced into ½ cm or ¼ inch slices
  • 1½ onion, minced
  • salt and pepper to taste
  • 65 gr or ¼ cup butter
  • 35 gr or ¼ cup all-purpose flour
  • 5 gr or ¾ teaspoon salt
  • 710 ml or 3 cups milk
  • 255 gr or 2¼ cups shredded Cheddar cheese

russet-potatoTO MAKE:

  1. Preheat oven to 200° C or 400 degrees F.
  2. Butter a 20 x 4 cm or 1 quart casserole dish.
  3. Layer half of the potatoes into bottom of the prepared casserole dish.
  4. Top with the minced onions, and add the remaining potatoes.
  5. Season with salt and pepper to taste.
  6. In a medium-size saucepan, melt butter over medium heat.
  7. Mix in the flour and salt, and stir constantly with a whisk for one minute.
  8. Stir in milk.
  9. Cook until mixture has thickened.
  10. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
  11. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  12. Bake 90 minutes in the preheated oven.

Cook’s Note: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Amount Per Serving
Calories: 499
Total Fat: 25.4g
Cholesterol: 77mg
Sodium: 683mg
Total Carbohydrates: 49.3g
Dietary Fiber: 4.4g
Protein: 19.8g

PDF of this recipe: 20151203-Festive-Dishes-02-Au-Gratin-Potatoes

Festive-dishes Holiday Green Beans

Makes 6 servings

Prep: 10 minutes
Cool: 12 hours
Cook: 10 minutes

Shopping List:

  • 115 gr or ½ cup butter
  • 1 lemon, juiced
  • 10 ml or 2 teaspoons soy sauce
  • 2 cloves garlic, thinly sliced
  • 910 gr or 2 pounds fresh green beans
  • 120 ml or 1 (4 ounce) jar diced pimento peppers, drained
  • 105 gr or ¾ cup chopped salted peanuts

sperziebonen-largeTO MAKE:

  1. In a small saucepan over low heat melt butter with lemon juice and soy sauce.
  2. Stir in garlic and cook for about 10 minutes.
  3. Refrigerate overnight.
  4. Place green beans in a steamer over 2½ cm or 1 inch of boiling water, and cover.
  5. Cook until tender but still crisp, about 10 minutes.
  6. Drain.
  7. Heat butter mixture and pour over beans.
  8. Stir in pimentos and peanuts.
  9. Toss and serve.

Cook’s Note: To cut down on the salt content, use light soy sauce and raw peanuts.


Amount Per Serving
Calories: 297
Total Fat: 24.5g
Cholesterol: 41mg
Sodium: 365mg
Total Carbohydrates: 18g
Dietary Fiber: 7.8g
Protein: 7.7g

PDF of these recipes: 20151203-Festive-Dishes-03-Green-Beans

American Cookbook #19 – Rice

American-Cookbook2 Black Beans and Rice

Makes 10 servings

Prep: 5 minutes
Cook: 25 minutes

Shopping List:

  • 5 ml or 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 140 gr or ¾ cup uncooked white rice
  • 355 ml or 1½ cups low sodium, low fat vegetable broth
  • 2 gr or 1 teaspoon ground cumin
  • ½ gr or ¼ teaspoon cayenne pepper
  • 840 gr or 3½ cups canned black beans, drained

rijst02TO MAKE:

  1. In a stockpot over medium-high heat, heat the oil.
  2. Add the onion and garlic and sautee for 4 minutes.
  3. Add the rice and sautee for 2 minutes.
  4. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
  5. Add the spices and black beans.

Note: Easy to re-heat leftovers.


Amount Per Serving 1 serving is a side-dish, 2 servings is a meal,
Calories: 140
Total Fat: 0.9g
Cholesterol: 0mg
Sodium: 354mg
Total Carbohydrates: 27.1g
Dietary Fiber: 6.2g
Protein: 6.3g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat two servings max !

PDF of this recipe: 20151126-AC-19-Black-Beans+Rice