Apologies for not posting for a month – been a VERY busy time – Cooking with kids – Banana Cream Pie – SOOO easy!

Max with Bananas Little Farm July 2014I love bananas – we grow them on the Little farm – above is our farm manager with a large bunch just last week – and I love pie. This is the easiest dessert I have ever made. Enjoy!Banana Cream Pie Oct 2014


Banana Cream Pie


  • 1 large jello banana cream pudding mix
  • 2.5 cups of cold milk
  • 3 large bananas
  • One pre cooked pie crust ( Marie Callendars are great)
  • 2 cups of Cool Whip
  • Juice of half a lemon
  • Vanilla wafers for decoration


  1. Bake the pie crust according to the directions for a one pie crust and let it cool completely
  2. Slice two of the bananas and separately mash one of them.
  3. Drizzle lemon juice over all bananas to prevent browning.
  4. Mix the pudding mix with 2.5 cups of cold milk and add the one mashed banana to the mix and mix well.
  5. Fold in the cool whip until creamy
  6. Place sliced bananas on the bottom of the cooked pie shell.
  7. Pour the creamy mix over the bananas into the shell.
  8. Decorate with crushed vanilla wafers – or if you prefer chocolate or caramel chips.
  9. Refrigerate for 3 hours minimum before serving.
  10. YUM!
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Chicken Nuggets – the low cal way – kids love them and so do adults! Cook them with your kids!

I love Chicken Nuggets but they are always deep fried. Here is a great tip from a Food Channel Show called Calorie Commando.


Chicken Nuggets – Low Cal and Delicious:


  • 3 Chicken breasts skinless and boneless cut into bite sized pieces ( you could use thighs if you prefer)
  • 1 cup of breadcrumbs ( Panko is best)
  • Salt, thyme, and pepper to taste ( we use kosher salt sparingly as it is stronger, and fresh herbs chopped)
  • 1 cup of milk with 1 tbsp of vinegar added (  this will make it into buttermilk)
  • Oil Spray ( we use Pam)


  1. Place the chicken pieces into the milk/vinegar mixture and let sit in the fridge while you chop the herbs and mix them with the salt and pepper and Panko breadcrumbs.
  2. Then take the pieces out of the liquid and coat well with the crumb mixture.
  3. Spray the coated pieces with oil spray and place them on a cookie sheet in an oven at 400 degrees for 15 minutes then turn on the broiler for the last 5 minutes so that the pieces crisp.
  4. Enjoy with a yogurt spiced dip ( see recipe below).

Yogurt Spiced Dip

  • 1 cup of Non fat unsweetened yogurt ( FAGE is delicious)
  • 1/2 English cucumber chopped with skin on
  • 6 mint leaves ( fresh)
  • 1 clove of garlic minced
  • Salt to taste
  • Pinch of cayenne pepper if you like spicy dips ( we don’t!)


Add minced garlic to non fat unsweetened yogurt  and add chopped cucumbers and seasonings. Mix well and enjoy!

This week was a big one for the grandsons – the twins started pre-school – amazing! Here they are – soo excited!

Noah and Gabe first day at preschool amended Aug 2014


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Uses for Coca Cola – other than drinking it – amazing!

I found this link to 15 uses of Coca Cola other than drinking it and it was truly mind blowing! Take a look at it – its actually difficult to imagine that this omnipotent liquid is something that we ingest too…..


Pretty incredible eh? The one I like a lot is the cleaning of your pots and pans – a continuing challenge for me and a close second is getting grease stains from clothes. What about taking the itch out of bug bites or stings? Or cleaning rust from pennies and other stuff? Oh and by the way, farmers in India use Coke as an insecticide !! Also it is apparently great for fertilizing your lawn or flowers or boosting you homemade compost! But the one that takes the prize is rinsing off the smell of skunk! We have had a couple of nasty incidents where our Rottweiler Sunny has had a contretemps with a skunk and the skunk won – spraying him with awful stink that he unhappily brought into the bedroom and ran around the house trying to get rid of it. It cost a lot to clean up after him and agonizing weeks of daily baths for him and huge cleaning bills for us until it finally faded. I did not know about Coke but I am surely going to try it if this ever ( please never) happens again!


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Thai Slow Cooker Chicken – cooking with kids – great tastes, easy recipe!

Thailand is called the land of smiles – perhaps its because the food is so delicious! Thai cooking combines sweet and hot, sour and creamy – and a common ingredient is coconut milk, another is peanuts and of course the ever present chili. We do not like spicy food so I always use ‘mild’ when ‘hot’ is called for – as with this recipe which is one of my favorites since it uses my trusty slow cooker – and I can throw everything in it then disappear into my busy life – coming  back home to a divine smelling kitchen and dinner ready to serve! WOW! Here my husband Clive and I are having a cooking lesson in Thailand at Chiang Rai at the Four Seasons Hotel. Fabulous.

Segil Cookathon at Four Seasons Chiang Mai

Slow Cooker Chicken Thighs with Thai Seasonings


  • 3/4 cup hot salsa ( we use mild)
  • 1/4 cup chunky peanut butter ( Laura Scudders is the best – only peanuts no added sugar)
  • 3/4 cup light coconut milk
  • 2 tablespoons lime juice ( we use fresh limes)
  • 1 tablespoon soy sauce ( remember that you can get gluten free soy if you need to!)
  • 1 teaspoon white sugar ( yes really – and its only a teaspoon so no need to get crazed over it)
  • 2 tablespoons grated fresh ginger
  • 2 pounds skinless chicken thighs ( the boneless kind work too)
  • 1/2 cup chopped peanuts, for topping ( you can add more of these if you love them as we do)
  • 2 tablespoons chopped cilantro, for topping


  1. Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
  2. Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours in other words a normal work day. YAY!!!!!
  3. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.
  4.  You can also put rice (Basmati is great so is brown rice) into a rice cooker and program that to be ready at the same time – don’t we live in wonderful times? Technology can truly facilitate our busy lives.
  5. Throw some greens, chives and chopped carrots into a salad bowl with a light dressing – and dinner is on the table!
  6. This recipe is SOO easy to make with children – they can put all the ingredients into the slow cooker and turn it on – that teaches them to plan ahead, measure things out properly and feel a sense of accomplishment when dinner is ready!
Posted in Blog, Gluten Free, Poultry, Recipes to Make with Children, Rice, Salad, Slow Cooker | Tagged , , , , , , , , , , | Leave a comment

Parmesan Broiled Tilapia – from our own fish hatcheries at The Little Farm

Parmesan Broiled Tilapia – yes we do raise our own fish at our Little Farm – just for our own use. And it tastes amazing. Fish that is fresh – as you probably know – has NO fishy smell and NO fishy taste. And once you have tasted this it is hard to eat fish that is NOT fresh but frozen as most of our fish is.  Here is a simple recipe – if you cant get it fresh then make sure that it does not smell. In large cities chinese markets and latino markets will have fresh fish in tanks so if you can find those – I strongly suggest you do! You will be hooked on the wonderful taste!


Here is a simple recipe to make with kids – for a mid week family meal.


  • 1/2 cup Parmesan cheese
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  •  3 tablespoons of fresh chopped basil – or if you dont have it – use 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets


  1. Preheat the broiler. Grease a broiling pan or line pan with aluminum foil.
  2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with fresh chopped basil, pepper, onion powder and celery salt. Mix well and set aside.
  3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Don’t over cook the fish. Serve with a green salad of chopped kale ( small pieces) arugula and a lemon juice, olive oil and mustard dressing.

Here the tilapia are swimming around the hatchery…..we thank them for their healthy contribution to our family and urban farming life…..

May 2012 Cooking Tilapia goats 041

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Broccoli Salad – divine! Easy to make with kids!

Broccoli from my gardenI love broccoli and so do my grandsons. This is a super recipe ( easy and fast) and can be made with lower fat Turkey bacon. The kids love to do this -especially breaking the broccoli and cauliflower florets off the stems. Give it a try! You could  use raw cauliflower of different colors ( white and yellow) and mix it in with the broccoli. You can see some of our little farm output above. YUM!


  • 1 head fresh broccoli, cut into florets and bite size pieces ( I mix with colored cauliflower florets)
  • 1/2 cup raisins
  • 1/4 cup red onion, chopped
  • 2 tablespoons white sugar ( you could use stevia  equivalent for lower calorie but I do not like the aftertaste)
  • 3 tablespoons white wine vinegar
  • 1 cup low fat mayonnaise
  • 1 cup sunflower seeds
  • 10 slices turkey bacon


  1. Cook bacon in a skillet until evenly brown. Cut into small pieces and set aside.
  2. In a salad bowl, toss together broccoli ( cauliflower), raisins and red onions. In a separate bowl, whisk together the white sugar or stevia, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
  3. Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve
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Made a visit to the Nike Store and look what I got!

I made a visit to the Nike Store and went a little crazy – that happens when you have grandchildren and see really really cute things. Look at the adorable Noah (right)  and Gabriel (left) in their new Nike Outfits – just perfect in every way! Yes I am besotted.

NOah and Gabe in their Nike Outfits 2 2014

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Just created a really simple lunch recipe which I wanted to share with you!

I love eggs – and lately books like GRAIN BRAIN have been lauding the benefit of eggs as great protein and NOT contributing to Cholesterol. Go figure – so many different points of view. So we feed our chickens flax seed so that their eggs are higher in Alpha Omega and enjoy every single mouthful!

In a very last minute lunch recipe, for a couple of hungry kids and husband who came in last minute to eat – I took some of our home made feta, added 4 hard boiled eggs – and some low fat mayo and chopped it all up – toasted some whole wheat bread – and there it was ! A feta egg mayo sandwich which was eaten up in record time! Accompanied by a light green salad with our home grown tomatoes – with freshly squeezed Meyer lemon juice – it was a wonderful high protein and filling meal pretty low in fat and not too bad in calories either!



And here is my beautiful daughter in law Donne on the right and my beautiful nieces, Shannon in the middle and Nina on the left. Their children are the center of my life – huge blessings – all 9 of them. How lucky we are!104


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Wonderful celebration of the 7 awardees of the Larraine Segil Scholarship – so proud of these women!

This week we held the inaugural lunch of the 7 Awardees of the scholarships that I have endowed through Southwestern School of Law and Pepperdine’s Graziadio School of Management PKE, Presidential Key Executive and EMBA programs.

I graduated from Pepperdine Graziadio School of Management PKE program with an MBA and from Southwestern School of Law with a JD many years ago – and set up these endowments when I sold my last business in 2007. The women who have earned these awards are stars in different ways – each of them has special attributes and have evidenced interest in Strategic Alliances and relationships of collaboration – another reason why they were chosen. They have formed their own linked-in group of support and encouragement and will be mentored by me for my lifetime. My mission is that their relationships and those with the two women each year who are added to the group in perpetuity, will outlast my lifetime as they pay it forward to each other and future generations of women in business and law.

I am also grateful to Debbie Leathers, Associate Dean of Southwestern and Kay Rosen Senior Advancement Officer of Pepperdine without whom this program could not have launched. They facilitated the promotion of the scholarships, screened the applications and selected the finalists who were presented to me for final selection. This process was arduous and took many months and effort by them and their staff. Thank you Kay and Debbie!

Here the winners are – from left to right:

  • Mehrnaz Hadian MD, JD Candidate Southwestern School of Law, Intensivist Staff Physician, Cedars-Sinai Medical Center,  Fellow of American College of Critical Care Medicine
  • Larraine Segil ( me!)
  • Paulette Pantoja PKE MBA Candidate, CEO BluFocus Inc
  • Linda LoRe PKE MBA Former CEO Giorgio of Beverly Hills, Former CEO Frederick’s of Hollywood, CEO of InJoy Global Inc
  • Phoebe Chang Ph.D, PKE MBA Candidate, Senior Scientist Lotus Clinical Research
  • Esme Williams MBA Candidate, COO, Master and Muse
  • Meredith Lierz JD Southwestern School of Law, MBA from Claremont Drucker School of Management ( a joint program with Southwestern School of Law) ( a star in the making…..)
  • Lauren Plunkett JD Candidate, Former Director of IT Enterprise Architecture, State of Colorado

Larraine Segil Awardees First Lunch Aug 12 2014
We plan to meet four times a year for lunch and will connect many times in between to ensure that the mutual support and encouragement grows.

Do join me in sending your congratulations to all of these fabulous women!

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Cooking with kids – what could be more fun! Some summer recipes for you and yours

Cooking with my grand kids is the best fun – and what I love to do most. The mess is truly irrelevant – teaching good healthy habits -like cleaning hands before cooking, wearing a clean apron, cleaning all utensils before using them, cleaning up while you are cooking so that there is no big mess when you are done – looking out for  hot surfaces, feeling the different textures of food, smelling and tasting new things – as well as measuring and getting the idea of what a tablespoon or a teaspoon or half or one third cup looks like. So much to be taught – collaboration and team work, sharing – a biggie for two year olds – and then the fun of a delicious meal or dish to be shared with the family. A very worthwhile experience – despite the practicality of answering the question’ what are we having for our meal today?’ – all little ones love the idea that they are HELPING!!!

Here is a really simple recipe to prepare with your kids.

Fig, Mint and Feta Cheese Salad

  • 4 ripe black and 4 ripe green figs (we grow our own – remember to have enough for tasting as little ones will need to munch while cooking!)
  • 3 cups of feta pieces crumbled ( we make our own from our goats milk – yum)
  • Four fresh mint leaves torn into small pieces
  • Balsamic Vinegar (1/4 cup) ( adjust to taste)
  • Olive oil ( 1/8 cup) ( adjust to taste)
  • Lemon Juice of one lemon ( no pits)


1. You cut the figs into four pieces each – set aside

2. Have the children crumble the feta  ( they will love to squish the pieces into smaller ones)

3. Show the kids how to measure the vinegar and oil into a bowl and cut the lemon, take out the pits and give them each a quarter to squeeze into the bowl. Then give them each a wooden spoon to stir the dressing.

4. Cut the stem out of the mint leaves and give to the children so that they can tear into small pieces.

5. Show the children how to gently add everything to a salad bowl, then spoon the dressing over it.

6. Lay out table mats in brightly colored designs with napkins to match – have each child lay his or her place.

7. Using some of the delightful high quality decorated plastic plates that are now so readily available, spoon some salad onto each child’s plate. Show them how beautiful food will taste better than food thrown on a plate. Then show them how to hold their knife/spoon and fork and eat slowly so as to appreciate the tastes, smells and beauty of freshly prepared natural and organic food!


Below some Little Farm little farm figs and home made feta….delicious!

Half and whole figsPicture of FETA made at little farm 2014

Posted in Art, Blog, Cheese, Family, Raising Children, Recipes, Recipes to Make with Children, Vegetarian Mains | Tagged , , , , , , | Leave a comment