Everyone loves carrots. My family has a recipe for scalloped carrots that we have used for years and enjoyed. This is a homey recipe with lots of sliced carrots, thyme, pepper, milk and cheese sprinkled over the top. When baked, it is a warm, welcoming treat! I serve it with baked chicken or fish, but it is tasty alone as a vegetarian dish.
Archive for the ‘By Diet Style’ Category
One of the things that happens the night before Basket Day is using up the remnants of whatever is left in the veggie drawer in the fridge. One of the easiest things to do (and currently one of our favorites) is to go Indian – with a veggie tikka masala.
As a little kid (and a college kid, and a newly married kid) one of my favorite junk food treats was a crispy, fried mozzarella stick. There is just nothing better than biting into a crunchy layer of browned bread crumbs followed by the oooey- goooey- goodness of cheese. Well, maybe even better is giving that a dip into some spicy marinara sauce. But after my second baby I started to feel my metabolism slowing down and by baby number four it was quite apparent that an indulgent mozzarella stick would hang around (in the form of hips and tummy) for far longer than I wanted. It was clear I had to avoid one of my favorite guilty pleasures. Until now! (more…)
I should have never questioned one of my friends….she knows I love allergy friendly recipes! She brought these to a MOPS meeting (Mothers of Preschoolers). I begged and she sent me this recipe…..but told me she used regular butter…..so I subbed in dairy free Earth’s Balance and created a dish both my son and another friend (gluten free) could have. (more…)
I really need a protein rich breakfast to get my day started. One of the easiest and healthiest protein breakfasts is for me to scramble up some eggs. This is a great recipe to use up a variety of vegetables and it is fast so it is perfect for weekday mornings. I will pretty much use whatever I have on hand but some of my favorites are tomatoes, spinach, kale, onion, broccoli, carrots, summer squash, zucchini, herbs, leeks, and potatoes. (more…)
My chickens have an incredible ability to produce more eggs than we can eat at breakfast, so we are constantly on the lookout for dinner recipes that have the ability to use a ton of eggs! This recipe fits the bill, and could only perhaps be improved by a smidge of bacon being added at the beginning.
When I was a small child, I would awake Christmas Eve morning to the smells of cinnamon, cloves, vanilla, oranges and cranberries that wafted around the clinking sounds of Grandma in the kitchen preparing everyone’s favorite dishes for our dinner later that day. Grandpa would be in the his chair humming Christmas Carols as he put on his shoes. I could see the glow of the Christmas tree lights dancing across the ceiling from where I lay snug in my bed, cozy and warm under the heavy handmade quilt. (more…)
Infusing fruit flavors into water is one trick I use it make water just a little more fun. Our bodies need to replenish water that is lost due to perspiration, through regular trips to the bathroom, and even through breathing. Dehydration, even mild, can be the cause for fatigue, dry skin, headaches, The amount of water differs for each person but following the simple, 8-8 rule… Eight glasses of eight ounce fluids is a great idea.
Did you luck out with a case of asparagus last week? I was lucky enough to share a case with a friend. I’ve got Asparagus coming out my ears…Here is one way that I used some this week.
I started out following Gordon Ramsay’s recipe for a rustic pasta sauce that included anchovies. Well, I didn’t have any anchovies, but I did have sardines. Earlier in the day, I had canned a bunch of asparagus, and had some inch long pieces that didn’t quite fit in my jars. So, I decided to take Gordon’s basic recipe and modify it for what I had on hand in my kitchen.
Its officially Soup Season! Its my favorite go to lunch, a steaming bowl of soup and a sandwich really hits the spot on cold days. I really love when I can go out to the deep freeze and grab a soup pack and have lunch or dinner on the table in an hour, or in the crockpot in minutes. Several readers were curious how I make freezer packs from recipes, here is how I break it down.