Saturday, January 28, 2017
In the winter, roasted vegetables are a welcome comfort food. I played around with Ella's recipe a bit and subbed in parsnips for the white potatoes and added some roasted butternut squash I had from a previous roasting episode. Double the recipe to have plenty for vegetable side dishes throughout the week.
Friday, January 27, 2017
After years of buying breakfast sausage links and patties, I finally woke up to the realization that I could make my own. These are free of nitrates and other bad things and taste great. Best of all they only add a few extra minutes of preparation in the morning. Feel free to leave out the maple syrup if you don't like the sweetness.
Sunday, January 22, 2017
I cut this recipe out from the newspaper years ago. I thought it was really clever to serve meat sauce over squash instead of over noodles. My kids thought so too, apparently, because they loved this dish. Recently my teenage son started asking for it again, which is interesting as his palate his definitely become more sophisticated. It's an easy weeknight meal, so I'm happy to oblige. Serve with a side of cranberry sauce, if you have it.
Tuesday, January 10, 2017
This is a great recipe for holiday parties! My son likes to set up the slow cooker the night before to make the spiced mixture (pictured below). He steeps the tea and adds the milk right before the guests show up. Be prepared to hand out copies of the recipe.
Sunday, January 8, 2017
Most Thanksgivings at our house feature stuffing made of bread cubes. This gluten-free version is much tastier and has higher nutritional value to boot. Essentially it's a warm rice salad that you could serve alongside any entree. It could also be a meal in itself.
I like to cook the wild rice in a rice cooker. Combine 1 cup wild rice to 3 cups water. For the butternut squash, I like to buy it cubed and frozen to save time. That way I can just add it to the stuffing and heat through.
Saturday, January 7, 2017
I've made this kale salad several times. In the version pictured above I used pumpkin seeds instead of pomegranate and I added chunks of avocado. I've also made it with fresh blueberries, dried chopped cranberries and pecans. It was still good. Massaging the kale leaves with your hands is the key to softening the kale so that it's palatable as a salad, though it will reduce the bulk of the leaves by half.
Friday, January 6, 2017
This is a nice dish for an informal dinner party. It also makes a fairly quick one-pot meal during the week. Who knew that Brazil nuts, avocado and arugula could make such a creamy delicious pesto sauce? Feel free to change up the vegetables to whatever is seasonal. Here I've used zucchini, broccoli and peas as the original recipe suggests.