If you need a last minute dish to take, serve or eat, this Black Bean Salad is just the ticket. Made with mostly pantry staples, it’s a quick fix and a real crowd pleaser. Continue reading
This Southwest Sweet Potato Casserole is unlike any you have tried before. Gone are the marshmallows and sugars and in their place are tomatoes, cheese and spices.
Now that we have moved to the Seattle area, football play-offs are much more exciting. We have kept track of more than one favorite team (yes, we are a house divided) and are looking forward to the Big Game at the beginning of February. It is no secret that I love making warm dips to eat while we watch sports. This new one is for the kid in all of us: SpaghettiOs Dip. Continue reading
Who said you cannot have pie for breakfast? Apple Pie Oatmeal is a healthier way to enjoy the flavor of apple pie without any guilt. Continue reading
Did you know that if you substitute some butternut squash for cheese in a pasta dish that you don’t need to add any additional thickener? Sneak in vegetables and nutrition with this Pasta Squash Pasta and Cheese with Tomatoes!
A warm, meatless dip that tastes like your favorite burrito
Okay, this is the last dip of the season. I have more up my sleeve for next year, but with the big game coming up this weekend, the time has passed for me to make any more right now. I am ending my dip mania with a meatless bean affair. I call it Burrito Dip because my imagination has flown the coop. Continue reading
My kids call risotto, “Cheesy Rice.” Yes, I am doing a bang up job teaching my children culture and refinement. Despite my best efforts, they are stubborn to the end, saying, “Why call it something fancy when we can just describe what it is?” Oy! What do you do with such an attitude? Continue reading
This is a tale of a culinary coup. I pulled one over on my entire family with complete success. My kids, who turn up their noses in disdain when I even remotely suggest that they eat winter squash, gobbled up this pasta and cheese casserole like there was no tomorrow. Even my husband didn’t notice that slight note of squash with the cheese. Score one for the vitamins! Continue reading
I found a similar-to-this-recipe in the January All You magazine and just had to make it, gluten free of course. I have discovered that frittatas are one of the best ways to get my kids to eat their vegetables. And they can be a wonderful meatless meal. Continue reading
Welcome to Day #2 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25
Pepper Party continues with these Moroccan Style Stuffed Peppers. The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first. Continue reading
- 2 10 oz bricks frozen chopped spinach, thawed and squeezed dry
- 1 8 oz brick cream cheese (can use low fat Neufchatel)
- 2 cups shredded Swiss cheese
- 1 onion, minced
- 1 clove garlic, minced
- 3 Tbsp olive oil
- 4 beaten eggs
- salt and pepper to taste
- In a large pan, saute the onion and garlic in the olive oil until soft.
- Turn the heat to low and add cream cheese, stirring constantly until melted.
- Remove from heat and stir in the eggs and Swiss cheese.
- Add the spinach.
- Season to taste.
- Spread into a greased casserole dish (or 9x13 glass pan)
- Bake at 350 degrees for 35-40 minutes.
- The edges should have a little brown on them.
Remember that scene in the movie Ratatouille, where the food critic, Anton Ego, takes a bite of the title dish and the camera does this zoom thing where he is suddenly a young boy eating at his mother’s table? I had a moment like that the other day when I made this spinach dish. Suddenly, I was four years old, sitting at the table in our dining room in Massachusetts and all was right in the world. Continue reading
Since going gluten free over a year ago, I have learned that I am more of a feeder than an eater. I don’t often cook for my own eating pleasure and I rarely bake for myself anymore. I get more of a kick from watching people eat and enjoy my food than I do from eating it myself. This dish is a great illustration of just that point. I can’t eat it at all, but my family simply goes ga-ga when I tell them I am making “that garlic ravioli.” They eat it with gusto and then fight over the leftovers. Continue reading
Gluten-free spaetzle are a rustic Eastern European pasta.I grew up eating spaeztle. My father is mostly German with just a smidgen of Irish. Those German cooks in my family passed down certain recipes that came from the Old Country. When my dad married my completely non-German mother, he insisted that his mom teach her how to make spaeztle.
My kids and husband all love regular spaeztle, but I was seriously missing them with my gluten intolerance. So, with determination, I attacked the recipe and came up with this gluten-free version. I was pretty pleased with the results. Remember to drizzle lots of butter over the cooked pasta. It’s the only way.
- 1 Tbsp xanthan gum
- ⅓ cup sweet rice flour
- ⅓ cup tapioca starch
- ⅓ cup cornstarch
- ½ tsp salt
- 3 eggs
- enough milk to moisten dough to a really thick paste
- Combine all of the ingredients.
- Drop by teaspoon into gently boiling water.
- When the pastas float, they are done.
- Serve with butter (or gravy).
I didn’t plan it, but each month this year has developed a theme. January was healthy foods. February was an amazing month of chocolate. March has evolved into comfort foods. It’s the last month of semi-cool weather here in Florida. Soon, it will be much too hot to make a lot of heavy meals. Stews and casseroles will only be a memory as barbecue and salad start showing up more often on our plates. Continue reading
This last month has been a whirl of activity; school started, we moved to a new Florida zip code and completely unpacked (including a magnificently organized garage into which we could park both cars if we so chose), my husband was shot in the chest and spent 4 days in the local ICU, my eldest tried out and made the school play, we have had 3 children take 4 sick days from school, I have started volunteering in the elementary school and we have found out that my husband will be home until the middle of November per his doctor’s request. It is a minor miracle that I totally had my Improv Challenge dish done two weeks ago. Continue reading
This week, I’d like you to meet Chaya. I always think of her as The Comfy Cook because that was the blog she wrote when we first met three years ago. She has since closed that blog and gone on to run two other active blogs. I am in awe of her ability to keep two going while I often struggle to get posts up for just one. Anyway, Chaya is a dear. She is full of enthusiasm for cooking healthy foods. She jumped right in an joined the Improv Challenge. She posts two entries each month, one on each of her blogs!! If you haven’t already met her, you must go over and visit!! Continue reading
I love healthy blogs. I love seeing the beautiful colors of fruits and vegetables. I love seeing how good tasting healthy food can be. I think after the Great Migration of 2012 is over in a few weeks, I may have to start visiting the Jacksonville Farmer’s Market…but enough about me. Today is all about Serena, one half of the Teaspoon of Spice blog. She and her writing partner are both dieticians. They also host the Recipe Redoux, a monthly challenge where a bunch of healthy foodies follow a theme to come up with healthy, gorgeous recipes. Continue reading
Summer = Potato Salad in my book. Now that Tropical Storm Debby is out to sea, it’s time to start making plans for July 4th. Last year at this time, we were all packed up and ready for a big move to Florida. This year, we are actually getting ready to pack up one more time….We are buying a house ten miles from the one we are in right now. However, the move is weeks away and because it’s so local, I am not even worrying about it yet, other than the occasional thought about where I should set up my photography station. Continue reading
This week, I’d like to introduce you to Tara, one of the four gals that blog at Crock Pot Ladies. Two of them, Tara and Heidi, have both joined the Improv Challenge group. I love that they take up the challenge of cooking with the two assigned ingredients in the crock pot!! Tara has given us such goodies as Strawberry Soup, Chicken Breasts Stuffed with Mashed Potatoes and Stuffed Green Peppers. You wouldn’t believe the dishes you can cook in a crock pot! So with out further ado, here is Tara: Continue reading