Archives For Recipes

Felina’s Homemade Hummus©


(2) cups of chickpeas (canned)

(½) cup of tahini

(¼ ) cup of extra virgin olive oil (you will also need a small amount for garnish)

(2) peeled garlic gloves (you may add more for taste)

Fresh squeezed lemon juice (1) lemon (you can add more if you like)

(1) Tbsp of ground cumin

Add freshly ground salt to taste

Add freshly ground salt to taste

Freshly parsley chopped for garnish

Place chickpeas, tahini, olive oil, garlic and lemon juice in your blender, sprinkle in the freshly ground salt and pepper, turn on the processor. Add water as needed to soften the purée. You may need to add more salt and pepper, or even lemon juice to come to the taste you’re comfortable with. Remove from process place in serving dish or storage container. Lightly coat with olive oil then sprinkle on cumin and fresh parsley.

Enjoy with my homemade tabouli recipe, naan bread or crackers

Felina Silver Robinson

I love an easy meal. This one may have a few seperate parts, but you’ll enjoy it. Please try my recipe Felina’s Fried Salmon Dinner©.

You will need the following ingredients


(3) lb bag of yellow potatoes

(5) ears of corn on the cob

(2) lbs of salmon without the skin

(1) bunch of green onions

(1) red onion

(3) cloves of garlic

(3) plum tomatoes

(1/4) cup of Lea Perrins Worcestershire Sauce

(1/4) cup of soy sauce

(2) tbsp of olive oil

(2) tbsp Trader Joe’s everyday seasoning

(1 1/2) sticks of margarine

(1/4) cup of milk

(2) tbsp of Goya adobo

Follow these directions:

Prepare the potatoes first. In a medium-sized pot of water, add peeled and cut potatoes and cook until soft. While potatoes are cooking, shuck and cook the corn on the cob, then cut the kernels off when finished. In a medium-sized placed cleaned cut up salmon in fray pan. Add olive oil, soy sauce, and Lea Perrin’s Worcestershire.  Cook, turning occasionally for browning to desired appearance for at least 20-25 minutes. While cooking, add in chopped garlic, green onion, red onion, and plum tomato. Turn off and set aside.  Drain potatoes, mash and add Adobo, margarine and milk. Whip with a whisk. Set aside. Plate food and enjoy your meal. (Makes dinner for 5.)

salmon dinner

Felina Silver Robinson

I love yellow rice and I love beans, but I need just a little more than that to keep me interested, so this is what I came up with. Try my recipe: Felina’s Yellow Rice and Beans©.

You will need the following ingredients

ingredients for yellow rice and beans.jpg

(4) Cups of Waters

(2) Tbsp of Olive Oil

(2) Tbsp of Goya Adobo

(2) packs of Goya Saffron

(2) Cups of Basmati Rice

(1) Can of Goya red kidney beans

(1) Red onion

(2) Cooked pieces of corn on the cob

(1) Cup of Sweet peas

(2) Tbsp of Trader Joe’s Everyday Seasoning

Follow these directions:

Prepare the rice first. In a medium-sized sauce pan pour water, then add Olive Oil, Adobo and Saffron. Cook on high, bring to a boil then add rice, keep on high for 5 minutes stirring at least 2-3 times. Simmer until all water has evaporated.  Let stand for 5 minutes.

Chop the onion, cut the corn off the cob, then place both in a medium size fry pan, then add peas and kidney beans (with juice). Mix everything together, stir in Everyday seasoning and simmer for 5-7 minutes. Serve over rice and enjoy!

yellow rice cooking

completed yellow rice and beans recipe.jpg

Felina Silver Robinson

Are you looking for something easy and quick to make for lunch or dinner? You’ve got it.  Try my Spring Time Stir Fry With Pasta© recipe.

You will need the following ingredients

veggies for springtime stir fry with pasta

(1) pack of green onions

(3) plum tomatoes

(1) red onion

(2) large Portobello mushrooms

(2 tbsp) of soy sauce

(2 tbsp) of Teriyaki sauce

(2 tbsp) of Worcestershire sauce

(1 tsp) of 21 seasonings (trader joe’s)

(1 tsp) of Adobo (Goya)

Follow these directions:

Prepare your desired pasta and time accordingly. Then in a medium-sized frying pan pour in the soy sauce, Worcestershire sauce and Teriyaki sauce. Add in the 21 seasoning and the Adobo (Goya) and set aside. Generously cut up green and red onion along with the plum tomatoes and Portobello mushrooms.  Toss into the frying pan.  Mix everything together. Turn fire on medium and cook for 5-7 minutes or until you reach the desired texture. Please stir ingredients regularly. When done, serve on top of your choice of pasta and enjoy.

springtime stir fry veggies in pan

springtime stir fry veggies over pasta

Felina Silver Robinson

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dinner table


Felina’s Glazed Sweet, But Spicy Salmon©
(2 lbs.) Fresh salmon (have the skin removed)
(2 cups) Red wine
(¼ cup) Vinegar
(1/3 cup) Olive oil
(1/3 cup) Soy sauce
(1/3 cup) Water
(1 ½ tbsp) Lemon juice
(2 tbsp) Fresh garlic
(1/4 cup) Finely chopped green onion
(1 tsp) Red pepper flake
(1/4 cup) Finely chopped fresh cilantro
(1 cup) Brown sugar
(2-3 shakes) Salt
(2-3 shakes) Pepper (add more or less according to your desired taste)
1)    Place the cleaned salmon in the desired oven-safe casserole dish and set aside.2)   Put all the measured ingredients into a blender and mix until there are no lumps remaining in the brown sugar.

3)   Poor Marinade over the salmon generously, cover and place in the refrigerator for about 2 hours. Pre-heat oven 1 and ½ hours into the time.

4)   Baste the salmon with the remaining sauce, recover and place in the oven for 30-45 minutes. Enjoy with your chosen side dishes.

Food Ideas: Tabouli

04/14/2015 — 1 Comment

In the spirit of the season I think Tabouli sounds like a nice spring recipe to make so for those that are interested follow my recipe: Tabouli by Felina Silver Robinson©


Please gather all of your ingredients

1 cup water, boiled

1 cup bulgur (Also known as bourghul which is cracked wheat) – You can find this in any Whole Foods Market

2 bunches (150g) fresh parsley finely chopped

1 bunch of or (6) green onions, finely chopped

4 large tomatoes, finely chopped

3 lemons, juice of (Freshly Squeezed Lemons)

5 tablespoons olive oil

18 teaspoon ground black pepper

18 teaspoon salt

Please follow these directions in order

  1. Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel (light dish towel) over the bowl to hold in steam. Set it aside allowing for cooling.
  2. Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
  3. Juice all of the fresh lemons and pour the juice over the salad mixture. Add olive oil, black pepper and salt into the salad mixture and mix it well.
  4. Place mixture over the cool bourghul and mix well.
  5. I enjoy my Tabouli with Naan Bread and Hummus. Hope you Enjoy!
  6. Make sure to refrigerate any left over’s for no longer than 2-3 days.