Photo credit: Nancy Anne HarbordImagine having ALL these ingredients in your vegetable stock. Not just whatever flavour seeps into the stock water, but the ingredients in their entirety, no part wasted. Then imagine using these ingredients to make enough stock to last you months – not just a few meals....more
As a chocoholic I can't tell you how excited I am to have found a recipe that combines my love for healthy food and chocolatey goodness.It only makes sense that my first blog post include chocolate + peanut butter (two of my faves). These brownies are fudgey and peanut buttery and a-ma-zing! I made these for my mom's birthday and was a bit skeptical of how they would turn out. I'm still amazed at how something egg free, flour free, and refined sugar-free can be so awesome, but try it for yourself to see how yummy these are. ...more
Everyone has heard of grilled cheese, the sandwich, and what a beloved meatless dish it is. But for your Meatless Monday menu this Memorial Day, I'd like to recommend a recipe featuring a completely different type of grilled cheese. This recipe starts with halloumi, a cheese from the Mediterranean that has a high melting point. That makes it so the cheese can be fried or grilled, and cooking the cheese with one of those methods turns it golden brown and memorably delicious.
Potato Rosette CupsWhat a great way to serve potatoes AND keep your portions under control!!Here’s what you do….Cook your potatoes. (Boil them with the skins on, and the skin just comes off using your hands)Preheat your oven to 375 degrees.Mash the potatoes using a little milk. You can add your favorite ingredients to them…this one has cheese and chives in it…but any thing works well.Use a paper towel with oil to grease your muffin tins, or use a no-stick spray....more
I encourage everyone to have something planted in a garden, even if that garden is a bucket on the patio. This is what we had for lunch yesterday. It was so pretty ( and good) that I just had to take a photo of it. I might add that we had mint and wood sorrel ( a common 'weed')tea to go with it....more
I started making vegetable ribbon pasta as a teenager. I was a lanky, moody, pale vegetarian , who loved to spend hours in the kitchen (huh….not much has changed!), and my parents had a bumper crop of zucchini from their enormous garden that was mine to do with as I pleased. I made savory pancakes and zucchini bread and latke-like fritters. But the one recipe I made on repeat was grated zucchini ribbons, simply sautéed with salt and pepper--I couldn’t get enough.