From Cooking without Limits, this dish not only looks amazing, but can you just imagine the way the kitchen will smell when you make this? Heavenly! I can’t wait to try this out. I’ll actually be making it next month because I get off easy and am not the cook this year 😉
Apples, cinnamon, honey and walnuts. This is the smell of Christmas in the kitchen. Pure heaven. Recipe can be found here… Baked apples for Christmas
This Warm Brussels Sprouts and Pear Salad combines winter flavors in a warm and filling side dish, all in about 15 minutes. Step by step photos.
Recipe Here: Warm Brussels Sprouts and Pear Salad
I’m still busy with family and holiday business, hope you enjoy this recipe from the view from great island!
Do you know your trigger foods? I learned about them from my friend Roberta who does Weight Watchers. Trigger foods are the ones you just can’t stop eating. They trigger your binge reflex, or something. Usually they are foods that contain some combination of refined sugar, fats and salt, and theoretically if you can identify your problem foods, you can eat healthier by keeping them out of your life, and your cupboards, as much as possible. They can be a specific food, like Fritos, or a larger class of food, like ice cream. Ive known for a long time now […]
Recipe Can Be Found Here: It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip
For someone who loves and uses sweet potatoes as much as I do, I have been seriously neglecting some of the other delicious fall/winter root vegetables. For example- the acorn squash. (Where is the…
Recipe @ A Rented Kitchen
This guest recipe by Veggies Save The Day looks amazing! Haven’t tried it yet, but I’m planning to some time this month!
Roasted Brussels Sprouts & Butternut Squash
If you love roasted Brussels sprouts and butternut squash, you will really enjoy them together. Shallots, salt and pepper add to the complimentary flavors.
Recipe @ Veggies Save The Day
I’ve never been a mushroom person. Never acquired the taste I guess. But this recipe is tempting me to give the fungi another try!
Why did people in Ancient Egypt call mushrooms “the plant of immortality”? Did they truly believe that eating mushrooms would make them immune to human frailties, deceases, and ultimate…
Continue to the recipe: Kool Kosher Kitchen
Rose Colored Couscous (Israeli Couscous with Beets and Walnuts)
Even the empty plate was beautiful with this salad. You’re looking at fresh beet greens and the last few grains of Israeli couscous that have been stained a brilliant fuchsia by roasted beets. Don’t they look like little berries? I really like the texture of the large pearls of Israeli style couscous, but you can use regular couscous as well. Either way they will take on the pretty color from the roasted beets. I add the beets and the lemony vinaigrette while the beets are still warm, and the transformation is almost instantaneous. This will definitely be a conversation starter […]
Recipe source continued at : the view from great island Ps…I love her site! Stay a while, browse around!
Right about now most of the jack-o-lanterns round here are looking like they need dentures. The others have been nibbled at by various nocturnal creatures. It’s not pretty. But I was able to put the little pumpkin that’s been decorating my kitchen counter to good use. I made him into a delicious risotto. But first I roasted the seeds with olive oil and more of my special spice mix. I told you that stuff would come in handy. I roasted them at 350 for 15-20 minutes, checking and stirring every 5 minutes. They came out extra crunchy […]
Source: Pumpkin Risotto with Browned Butter and Sage
Serves: 4 to 6
- 1 yellow onion (chopped)
- 3 cups cubed butternut squash
- 1 celery stalk
- 4 peeled carrots
- 1 teaspoon ginger
- 1 teaspoon minced garlic
- salt and pepper (to taste)
- 6 cups low-sodium vegetable broth
- 2 Tablespoons Garden of Life Coconut Oil
- 1 cup red lentils (soaked overnight and rinsed)
1. Chop carrots and onion.
2. Heat your pot very hot and toss in coconut oil, onions and a few dashes of salt. Cook onions for a few minutes until they are translucent.
3. Add the ginger, garlic, carrot and celery.
4. Sauté for a minute or two and then add the lentils, squash and the stock.
5. Cover the pot with a lid and let simmer for approximately 1 to 1½ hours, or until the soup is of a thick consistency and the vegetables are soft.
Source: Lentils and Squash Soup