The weather in Duluth is quite unpredictable, especially when the seasons are about to change. This week has been no exception. In the 80’s and 90’s with nothing but sunshine over the weekend, down to 50 and rain by Tuesday. I took full advantage of the dreary cold weather and used an appliance that is completely off limits during the summer months: my oven. We don’t have air conditioning and when it’s 80 outside, it’s 85 inside, so use of the oven is a strict no-no. When the high barely reaches 50 degrees, though, it’s my favorite appliance. And it makes one of my new favorite things: Continue reading Baked Macaroni & Cheese
I made some incredibly tasty and relatively easy pad thai using this recipe from BrowniesForDinner.com. You should go try it out right now!
I found this vinaigrette recipe to use the rest of the walnut oil I bought for the Spanish Chicken & Rice with Cool Mint Dressing. It has fast become a favorite in our house and I make it all the time. Tangy and bright; along with feta and dried cranberries it makes for a fantastic salad. Continue reading Roasted Walnut Oil Vinaigrette
I had a personal triumph in the kitchen last night. I made food that my husband raved about, and not just “no, yeah, this is good honey. I like it just fine.” It was, “wow! This is amazing! How did you come up with this? SOOO GOOD!”
And I owe it all to the humble zucchini.
Basil is my favorite herb. It is so easy to grow, even in northern climates like mine. Having basil (and other herbs) growing on my deck, which is directly accessible from the kitchen, is not only convenient, it helps keep me inspired and makes it so easy to cook delicious food. Just walk outside, snip a handful of leaves, cut ’em up and throw them in whatever I’m making—burgers, chicken, pasta with white sauce, pasta with red sauce, pizza (home-made, store-bought, delivery… it doesn’t matter, just throw some more basil on there!). The options are limitless. There is only one problem with basil: eventually, you have more than you know what to do with.
This recipe is adapted from one I got out of Kraft Food & Family magazine back when it was still free. I’ve only made it a couple of times, but I like it a lot. My husband is not as much a fan of it; he thinks it’s too sweet, so I cut the sugar down, as well as the miracle whip because it was too much for the amount of broccoli.
I’ve thought about substituting non-fat Greek yogurt for the miracle whip, but then I’m not sure how the vinegar and sugar would taste. Perhaps an experiment for another day. For now, this is how I make a creamy, sweet-and-sour broccoli salad.
This recipe from DiabeticLiving.com is delicious! I can’t rave enough about it. I am not diabetic, but it doesn’t matter, I’d eat this any day of the week and it’s incredibly easy and quick to make. I made some slight changes to the original recipe, though, due to the ingredients I did and did not have on hand at the time. Continue reading Kale, Sweet Peppers & Pasta