Sweet Potato Quick Bread with Fragrant Rosemary

Sweet Potato Quick Bread

Back in the day when I was raising my kids we’d make homemade bread and pretzels.

Jason and Lauren would sit across the counter from me as I’d knead the dough. Then I’d hand them a blob so they could roll out their own pretzels, or make their own mini loaves of fresh baked bread. They loved that fun time as much as I did, and you can imagine the joy on their faces when they could eat their creations.

I can picture those days as if they were yesterday – they’re captured in my heart.

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Homemade Granola Bars with Almonds, Dried Fruit and Dark Chocolate Chips

Homemade Granola Bars

You’ll laugh when I tell you the inspiration for these chewy, chocolaty granola bars.

On a recent shopping trip I discovered chopped dried plums on sale for half price in the baking section.

Half price! How could I pass that up!

It didn’t matter whether I needed them for a recipe I had in the works, they were half price with a shelf date far in the future.

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Lettuce Wraps with Chard, Shrimp, Brown Rice and a Chili Garlic Peanut Sauce

Lettuce Wrap with Chard, Shrimp and Peanut Sauce

I’m huge fan of lettuce wraps.

It’s not that I’m skipping wheat wraps these days to save calories, or because I’m sensitive to gluten. I simply love the fresh crunch those green leaves give to every bite of whatever filling I decide to drop in the middle.

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Spicy Asian Shrimp Soup with Mushrooms, Carrots and Bean Sprouts

Asian Shrimp Soup

Wow! What do you think of my picture of this spicy Asian inspired soup?

I’m working on my food photography skills folks, and boy does it show – not in a good way. The images of this gingery, garlicky shrimp soup are on the grainy side, but it was such satisfying meal, that I didn’t want you to miss out.

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Recipe: Mediterranean Shredded Brussels Sprouts

Mediterranean Brussels Sprouts Salad
I’m in my early fifties, and it wasn’t until a few years go that I discovered how delectable brussels sprouts can be.

For whatever reason I decided to pick up some up at the local farmers markets to give them a try. I’d avoided them in the past, as every time someone tried to serve them to me, the smell as they were cooked was enough to stop me in my tracks.

Sweet Roasted Brussels Sprouts

Sweet Roasted Brussels Sprouts

Roasting brussels sprouts to a nutty sweetness, then tossing those little gems with a light Dijon vinaigrette is my cooking method of choice.

Brussells Sprouts Pasta

And you can’t go wrong tossing them into a bowl of pasta lightly dressed with a savory walnut sauce and sprinkle of toasted walnuts for crunch and texture either.

Mediterranean Brussels Sprouts Salad

But it was when a coworker turned me onto Eat Smart’s Sweet Kale Gourmet Salad whose main ingredients included shredded brussels sprouts, that inspiration struck for this Mediterranean style salad.

Mediterranean Brussels Sprouts Salad

A quick pulse in the food processor and my brussels sprouts were ready to be tossed with red onion, sweet bell peppers, sun dried tomatoes and capers.

Mediterranean Brussels Sprouts Salad Dressing

All this Mediterranean salad needed was a drizzle of lemony dressing and a crumble of feta cheese to make me happy. Not a bad use for brussels sprouts if you ask me!

Now that I’m a convert to the many pleasures of brussels sprouts, be sure and leave a comment with your cooking method of choice. I’m ready to try something new.


Recipe: Mediterranean Shredded Brussels Sprouts Salad

Serving Size: 10 cups

Recipe: Mediterranean Shredded Brussels Sprouts Salad


  • 10 cups brussels sprouts, shredded
  • ¼ cup sun dried tomato, minced
  • ½ cup red onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 2 tablespoons capers
  • ½ large lemon , juiced
  • 1 clove garlic, crushed
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • 1 pinch red pepper flakes
  • ½ cup low fat feta cheese, crumbled


  1. Combine lemon juice, garlic, honey and olive oil in a small bowl.
  2. Combine remaining ingredients in a large bowl.
  3. Toss salad with dressing and chill for 15 minutes.


Food energy: 110kcal Saturated fatty acids: 1.75g Monounsaturated fatty acids: 3.33g Polyunsaturated fatty acids: 0.64g Total fat: 5.72g Calories from fat: 51 Cholesterol: 6mg Carbohydrate, by difference: 12.10g Total dietary fiber: 4.07g Protein: 4.60g Total lipid (fat): 6.03g Water: 114.19g Ash: 2.05g Total sugars: 4.92g Calcium: 80mg Iron: 1.58mg Magnesium: 28mg Phosphorus: 99mg Potassium: 451mg Sodium: 186mg

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Recipe: Savory Breakfast Casserole with Eggs, Ham, Mushrooms, Tomatoes and Chard

Breakfast Casserole with Eggs, Mushrooms and Chard

Never in a million years did I think my husband would go for a breakfast casserole whose focus was predominantly vegetables, one of which was chard.

As you can see from this picture, at the bottom of the bowl is a colorful bed of chard. But don’t think this leafy green is all you’ll find layered into this baking dish.

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Recipe: Mushroom Soup with Sun Dried Tomatoes

Mushroom Soup with Sun Dried Tomatoes

I’m on a soup kick lately.

These past few weeks my life has taken some interesting turns. Time to cook has flow out the window, so a  healthy soup has been on the dinner menu more often than not.

When I make soups and stews, I can have dinner on the table in under 30 minutes with plenty of leftovers for lunch, or dinner a second time later in the week.

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