Here is a wonderful winter recipe featuring butternut squash. I like it because it is simple and sometimes simple is the tastiest. If you want something different, you can cut the roasted squash into cubes, mash them, and add a little brown sugar. Why not try it both ways and see which is your favorite? Continue reading
In the house granola.
Add this to your breakfast bowl or bag and take it on a hike. Either way, it is wonderfully tasty and nutritious. Continue reading
Twice baked biscotti.
This is a low calorie, low-fat treat that dips well in either coffee or red wine. Leave the almonds out, and the individual biscotti have approximately 75 calories and 1 gram of fat. Try it with or without almonds with or without coffee or wine, but try it. You’ll like it! Continue reading
Quinoa crust (GF) before toppings are added.
My friend, Tim D., provided the inspiration for this cheesy pizza bread with a quinoa crust. Fun, tasty, and naturally gluten-free. Continue reading
Open face sandwiches consist of a single slice of bread with one or more food toppings. They are popular in Europe where, in the Middle Ages, thick slabs of course bread called “trenchers” were used as plates. At the end of the meal, the food-soaked trencher was eaten by the diner. Wikipedia states (with tongue-in-cheek?): “Trenchers were as much the harbingers of open-face sandwiches as they were of disposable dishware”. Continue reading
Winter Alfredo with Monnezzaglia (leftovers) pasta.
I was thinking of making my comfort food and oh-so-satisfying Winter Alfredo for dinner the other night but I didn’t have cauliflower. I did have broccoli but I was thinking of roasting the broccoli in the oven as a side dish. Then inspiration kicked in and I created this quick and easy recipe that and goes from prep to table in about 30 minutes. Continue reading
According to a popular foodie website, “Puff pastry is a light, flaky pastry made by repeatedly layering pastry dough and butter or another solid fat, called laminating, to form a thin dough that puffs in the oven.” Continue reading