Cafe ‘Dre

My never ending quest to make the perfect moist and chewy chocolate chip cookies.

Wet Ingredients:

1 1/2 sticks of butter (unsalted)

1 egg and 1 egg yolk

1 cup of brown sugar (packed)

1/2 cup of granulated sugar

1 tbs vanilla extract

Dry Ingredients:

2 cups of all purpose flour (I’ll use bread flour next time to see if I get a chewier cookie)

1/2 tsp baking soda

1/2 tsp salt

Directions:  Preheat oven to 325 degrees F.  Melt butter in a double boiler. Place melted butter in a bowl, add sugar and mix with a whisk.  Add eggs and vanilla, whisk together.  Add dry ingredients, flour, baking soda and salt. Mix gently with a spoon.  Do to over mix or cookies will be tough.  Cover bowl with foil and chill for 1 hour in refrigerator.  Scoop dough onto cookie sheet lined with parchment paper. Bake for 15-18 mins the edges should be brown.  Cool and enjoy.

New Recipe- Curry Shrimp

Curry Shrimp

I usually use this brand of curry sauce to make all of my curry dishes.  In the past I’ve made Curry Tofu and Veggies.  Today I used shrimp to make a delicious pescatarian meal.

curry copy


1 box of curry sauce mix

1-2 lbs of raw shrimp (de-vein)

2 large russet potatoes

2 carrots

1 white onion

1-2 tbs minced garlic

2-3 tbs of oil (olive or canola)

3-31/2 cups of water

steamed brown or white rice

Step 1:

Dice up russet potatoes and carrots.

carrots copy

Step 2:

Wash shrimp.  I thawed frozen shrimp which were already de-veined.

shrimp copy

Step 3:

Chop up a white onion and add 1 tbs of minced garlic to 2 tbs of oil (olive, canola, etc.).  Sauté until onions are translucent (4-5 minutes).

onions copy

Step 4:

Add potatoes and carrots and 1 1/2 cup of water to pot.  Add 1/2 of the curry brick and stir.  Heat for about 20 minutes or until potatoes and carrots start to get tender.

brick copy

Step 5:

Add another 1 1/2 cups of water and the other half of the curry brick.  Stir until curry brick is dissolved.  Add shrimp.  Add another 1/2 cup of water.  Cook until the shrimp are bright pink (8-10 minutes)

shrimppot copy

Step 6:

Serve with steamed brown or white rice.

curry shrimp copy

Peace and Love

I decided that I wanted to make something low calorie and satisfying for dinner tonight.

I chose to use my Falafel Mix that I purchased from Wholefoods.  I decided to bake the falafels rather than fry them.  Directions for preparing the falafels are on the side of the box.

falafel copy

The salad turned out to be very tasty.  I made my own dressing for the salad.

salad copy

Falafel Dressing Recipe:


3 tbs of Sour Cream or Yogurt

1 tsp parsley

1 tsp onion powder

1 tsp cumin

1 tsp dill

1/2 lemon’s juice

3 small bell peppers (yellow, red or orange) diced

4 green onions diced

Combine all ingredients in a food processor.  I used my NutriBullet.

salt and pepper to taste

Peace and Love


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