This was the first time I made meatballs. They are not what people would consider traditional meatballs. As an Italian American who grew up eating food cooked by my Italian father, I also happen to know that meatballs and spaghetti is an American phenomena, not Italian. These turned out very well and I think it's... Continue Reading →
This is the best squash soup I've made. The key ingredients that made it unique are the tahini and the cardamom. It's rich and delightful. I make lots of butternut and/or pumpkin soups every fall. You can trade out pumpkin or various single winter squashes of your choice for this soup.
Ingredients are minimal in this tasty and easy dish.
Borscht is a soup people tend to either go hot or cold on. I'm hot for it. Love it. I thought of that as one can eat it hot or cold too! (bad play on words, perhaps?) It can also be made with meat or just veggies. This recipe is all veggie, except for the broth which can be either veggie or meat based.
I got the below recipe, which I've now modified a bit, from a great friend in an email. She knows me well...that email made my day!
Another #foodie Friday post. So to mark the very beginning of fall I've made pumpkin soup. It was not premeditated I just felt like making pumpkin soup. I make lots of squash soups all year long actually. I wish I had taken a picture of the cute little squash before I gutted and roasted it,... Continue Reading →
This is a very easy and tasty salad. I used two large beets, but as you can see it's still a relatively small salad. Good for two to four servings depending on size. I don't generally feel inclined to pig out on beets even though I love them. I cut off the tops and the... Continue Reading →
Fall has arrived on this hemisphere... I found the recipe that inspired this dish from Dr. Weil . I pretty much did exactly what he suggested but I only used some of the veggies he suggested. I didn’t include potatoes as I don't eat them. I also roasted the vegetables in a bit of coconut... Continue Reading →
This recipe is a nice alternative for sweet potatoes which are often served in very heavy fashion with lots of butter and sugar, etc. If you like sweet potatoes as much as I do then tasting their natural flavor in their simplicity becomes key. I no longer eat grains. Sweet potatoes and green plantains are... Continue Reading →
UPDATE: see the end of the post From Inspired Bites with Robyn O'Brien: Yesterday’s report out of Stanford that organic foods may not be much healthier or more nutritious than their conventional counterparts has caused quite a stir. A deeper investigation into the study reveals a few things that the researchers failed to report. Yes, to... Continue Reading →
This was a very easy soup to make since I did it the lazy way and didn't sauté the veggies first save the garlic. I simply coarsely chopped up all the veggies and tossed them into bone stock. This is a large soup as I like to freeze some for later. It can be made... Continue Reading →
