Archives For Cooking

Tofu Shrimp Stir-Fry two©

In a medium-sized skillet pour 1/8 cup of extra virgin olive oil, move the pan around in the air until the olive oil completely covers the pan.  Then pour in 1 Tbsp of soy sauce and 1 Tbsp of Worcestershire Sauce. Move the pan around to mix in with the other sauces.  You will notice that they will settle in bubble pockets, that’s ok.

Place (8) pieces of jumbo shrimp in the pan.  Turn the pan on low and simmer the shrimp.  Mix in 1 tsp of Trader Joe’s 21 Seasonings and 1 tsp of Goya Adobos.

Cut (8) 2″ cubes of tofu and toss them in the fry pan, mix well and keep on low, stirring regularly

Add 1/2 cup of snap peas, 1/2 baby corns, 1/4 sliced carrots, 1/4 sliced red onion, continue to stir regularly

Add 1 Tbsp of honey, mixing well.  Cook for 3 minutes and spread over white steamed rice and serve

© Copyright 2014 Felina Silver Robinson

1. Looking for great recipes? Check out:

Allrecipes - Recipes and cooking confidence for home cooks

Daily Recipe for Main Dishes  

Provided by: Janice 

A Mexican inspired take on beef stew, that includes chili, peppers, tomatoes, cumin and garlic. It calls for the meat cubes to be browned in lard, but olive oil or canola oil could be used for a lower-fat version. 

Pinrest: Food & Recipes

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Felina’s Tomato and Cheese Croissants©

Step One:

Turn on your oven to 350º then spray one cookie sheet with Pam (original)

Step Two:

Unroll a pack of Pillsbury Big & Flaky Croissants on a piece of wax paper

Step Three:

Cut four pieces of White American Cheese in half

Wash, then cut one plum tomato in half the long way, then cut in thin slices

Step Four:

  1. Place one 1/2 a slice of cheese on the end of a flat unrolled croissant
  2. Then place a 1/2 slice of tomato on top of the 1/2 slice of cheese
  3. Sprinkle a dash of pepper and a dash of salt on top of the slice of cheese
  4. Place a single piece of fresh parsley on top of the tomato
  5. Then roll the croissant, repeat items 1-5 for the 7 remaining croissants

Step 5:

Lay all rolled croissants on the sprayed cookie sheet at least two inches aways from each other. Then cook in the preheated oven for a total of 15 minutes rotating the tray after the first 7 minutes. Let cool for 4 minutes, grab a cup of coffee or tea or even a glass of orange juice or milk and enjoy!

Don’t forget to turn off your oven before you start enjoying your croissants.



1. The Kitchen Recipes

2. Quick and Simple Healthy Recipes
Tuscan Vegetable Soup (3:38)
Get the Recipe | Craving something warm and hearty? This low-calorie soup is the answer.

3. Perfect homemade bread rolls

Perfect homemade bread rolls 2 cupcakepedia

4. Super Bowl party recipes

5. A glass for the pot, for the table, and for the cook

1. 10 Easy Lower-Fat Desserts

Light Chocolate Mousse

2. Classic Fish and Chips

Classic Fish and Chips. Photo by lazyme

3. Advocates Petition Congress to Block Chinese Chicken

4. Salmonellosis: The Problem

5. New Mexico Judge to Decide Friday Whether to Continue TRO on Horse Slaughter


1. Don’t Mix Indigenous Fight With Palestinian Rights

2. 9 Great Places to Experience American and Native Culture

Hans Tammemagi
Man looks over a cliff at the Grand Canyon

3. Sister Nations Color Guard Built on Friendship, Honors Late Piestewa

Courtesy Sister Nations Color Guar

4. Eclipses, Meteors, the Dance of the Planets and More in Store for 2014

Lots of fun in the sky on tap for 2014.

5. Federal Government Owes $32M in Royalties to 30,0000 Indians, Whereabouts Unknown

6. Alaska Sockeye Salmon, baked whole, Flathead Syle

Contributor: Northcrow
Tribal Affiliation: St. Ignatius, MT. Salish Indian from Flathead Reservation. Parents were Sidney & Tudy Roullier
Orgin of Recipe: Copper Center, Alaska
Type of Dish: Today’s Native Dishes


1/2 cup real mayonnaise
1 thinly sliced onion
1/2 cup sour cream
2 thinly sliced lemons
1/2 cup Parmesan Cheese
1 Tbs. Lemon pepper
1 Tbs. Curry powder
1 Tbs. Onion salt
Sea Salt
Ground Black Pepper


Dress and clean freshly caught sockeye salmon (or any type whole fish), fins and head removed.

Set oven at 360 degrees.

Wash fish thoroughly and pat partially dry with paper towels. Sprinkle with sea salt and pepper on outside and in cavity. Cover fish on outside and inside with onions and lemons.

Mix rest of ingredients together. Mixture will be a yellowish color and medium thick. Spread the mixture gently over the upper side of the fish, from neck to lower fin. Push back into place the onions and lemons, if needed to do so.

Place fish in baking dish and bake for 30-40 minutes, or when flaky when pierced by fork in the most fleshy part of fish.

Remove from oven and place on platter. Serve by slicing through backbone, and enjoy a whole new taste. This recipe is also delicious on fresh halibut cheeks, too.

When you become familiar with the recipe and it’s taste, you can add or delete ingredients as you see fit. Remember though, mayonnaise helps to keep the fish moist during cooking, since it has oil in it.

1) Easy, Cheesy Tortellini Bake

Easy, Cheesy Tortellini Bake Recipe

2) Simple sushi

Simple sushi

3) 101 Best Comfort Food Classics

Double Crust Chicken Pot Pie

4) Grilled Tofu, Lettuce & Tomato

Move over, BLT. This healthier version-TLT-benefits from tofu which is high in protein, low in fat and cholesterol free. This remake will become a favorite of both kids and adults!

5)  “Everything Tuna Delight©” Recipe by Felina Silver Robinson

Mix together

2 Cans of Starkist Albacore White Tuna in Water (completely separate Tuna with a fork making sure there are no clumps left)

1 tsp of olive oil

1 tbsp Grey Poupon

3 tbsps of Miracle Whip

1 tsp of Honey

1/4 tsp of salt

1/2 tsp of sugar

2 tbsps of finely chopped celery

2 tbsps of finely Arnold’s chopped Gershkin’s sweet pickles

1 tsp of finely chopped shallot

1 tbsp of golden yellow raisins

Mix well and serve with your choice of wheat bread. Personally, I love it with Arnolds’ Country Honey Whole Wheat

For additional taste Toast your bread with Tuna on one slice of bread and your choice of cheese on the other, then putting them together to make a delicious Tuna melt.


1.  BIA Approves Mashpee’s Tribal-State Gaming Compact in ‘Historic and Epic Moment’

AP Photo/Regan Communications
Massachusetts Gambling Tribe This architectural rendering, released Tuesday, May 14, 2013 by Regan Communications, shows a new design for a resort casino that the Mashpee Wampanoag tribe hopes to build in Taunton, Mass. if the tribe wins state and federal approvals for the project.

2. Radical Plan to Make Tribal Lands Safer

3. Former NFL Player Uses Medicine Philosophy in Youth Football Camp

Courtesy Jim Warne
Jim Warne (center) at a Warrior Society football camp in Colville, Washington.

4. Curb Your Chocolate Cravings With Homemade Peanut Butter Cups

Darla Antoine
Darla’s homemade peanutbutter cups hit the spot.

5. Powless Makes History as First Native Lacrosse Coach of Dutch Team
Neal Powless

6. Hopi Win Right to Continue Court Fight Against Snowbowl Wastewater on Sacred Peaks

7. CBS’s ‘Undercover Boss’ to Feature Mohegan Sun

Courtesy Mohegan Tribe/CBS
Bruce “Two Dogs” Bozsum goes undercover.

8. Tribal Utility Bringing Broadband Wireless to Navajo Rez With $32M Federal Grant

Courtesy NTUA
Two NTUA electric line men providing general maintenance in the northwestern part of the 27,000 square mile Navajo Nation.

Last night I wanted to experiment with my Salmon so I concocted a new sauce and I’d like to share the recipe with you, It’s called “Sweet Ginger Salmon©” by Felina Silver Robinson

Preheat your oven to 400 degrees.

In a medium sized bowl mix the following ingredients:

3 tablespoons of honey

3 tablespoons of Grey Poupon mustard

1 teaspoon of olive oil

1 teaspoon of ginger

1 teaspoon of Worcestershire sauce

1 teaspoon of Teriyaki Merinade & Sauce

Place 1 1/2 lbs of Salmon on a foiled covered flat cookie sheet. Brush on all of the sauce mix completely covering the Salmon.

Sprinkle 1 teaspoon of basil across the length of the salmon

Then sprinkle 1 small diced shallot across the length of the salmon

Top the length of the salmon with the thinly sliced red pepper (1/4 of a red pepper thinly sliced) as shown in the picture below

Cover the entire tray with a single piece of foil.

Place the covered cookie sheet in the oven and cook for 15 minutes

Remove from the oven and re-baste the Salmon with the sauce already covering the fish without disturbing it’s appearance.

Place back in the oven and cook for another 15 minutes

Remove from the oven, uncover and enjoy with a nice side of green snap peas cooked in olive oil lightly peppered with a drop of lemon juice.