Five Ingredient Feast: Decadent Spaghetti Squash
What if I told you I knew of a magic vegetable? A vegetable high in beta carotene, calcium, phosphorus, magnesium, vitamin A, and potassium. A vegetable that could be popped in the oven for an hour, cut open, and devoured immediately.
What if I told you this vegetable is basically pasta? Filling, hearty, soothing and delicious.
Friends, meet the spaghetti squash. I had no idea this vegetable existed until a family dinner at Ruby Tuesday. I ordered the side of Roasted Spaghetti Squash, topped with marinara sauce. Little did I know I was in for a scrumptious bowl …
Five Ingredient Feast: Grilled Watermelon Salad
A scorching late-August or early September day slowly fades into a balmy summer night, and the smell of grill residue lingers in the air. Your bathing suit is infinitely damp from spontaneous cannonballs in the pool and your stomach begins to growl after a full day of sun-soaked bliss. Grass clippings from the latest mow stick to your bare feet as you wander toward the picnic table in search of a snack. Dad just threw the burgers and hotdogs on the barbeque, you can hear them hissing against the hot metal grates. Your eyes dart past the cooler of ice …
Recipe Round Up: Apples
Remember back in the day when you would bring an apple to your teacher as a gift? Neither do I. Maybe I just watched too many episodes of Wonder Years. Those were the days, though. When you could give a teacher an apple and she wouldn’t be worried about whether it was organically grown or genetically modified. Or whether it was locally grown or harvested on the other side of the world. When she didn’t question your motivation, and thought, “Oh, what a nice apple.”
SKC has left summer behind and embraced the fall fruit. We pulled together some …
Procrastination Cooking: Homemade Tomato Sauce
There are only two things I can think of to do with a 5-lb bag of plum tomatoes: make jars of salsa or a pot of spaghetti sauce. If I make fresh salsa, I run into the inevitable corn-chip-to-salsa-ratio problem where I run out of corn chips, buy a new bag, then run out of salsa. You can never have the perfect amount of chips and salsa. If I make spaghetti sauce, I can freeze it and have delicious, homemade sauce in the fall.
As you may have already figured out, in this week’s CSA box I got a …
5 Ingredient Feast: Frozen Greek Yogurt with Blackberries and Mint
Ice cream is one of those foods that is pretty much universally loved. I mean, who doesn’t love ice cream? Certainly not my family. We absolutely adore it. When, as a baby, it was found that I was lactose intolerant, my mother lamented the fact that I could never eat ice cream. Later, when I was a little older and had – thankfully – grown out of my lactose intolerance, my sister and I would spend a week or so each summer visiting our Nana. The last thing my dad always said before our parents dropped us off was, …
In Season: Tomatillos
I scream, you scream, we all scream for…salsa verde! Ay ay ay! I know I’m not the only one who gets excited over salsa verde whenever I go to a Mexican restaurant. Tangy, fresh, and a little zesty…how can you resist?!
If you love salsa verde, thank the “little tomatoes” called tomatillos. I was first introduced to these small, green fruits covered in paper-thin husks when I made chicken enchiladas verdes. After instantly falling in love with these cute lil’ fruits, I incorporated them into recipes other than typical Mexican dishes. Trust me, there’s nothing …
Nutrition and Health: Healthy Pancakes
Pancakes are too often doused in maple syrup and powdered sugar, and coated with butter. They are an unarguably tasty brunch food, but usually not the healthiest choice. I mean, they are called pancakes. Having said that, I was recently introduced to a new and improved healthy pancake recipe. Buttermilk oatcakes with fruitcompote are high-fiber, butter-free and just as tasty as a syrup-soaked flapjack. They’re quite simple to make and especially yummy when topped with fresh, seasonal fruit.
**Recipe**
Buttermilk Oatcakes with Fruit Compote
Serves 4
Adapted from EatingWell
Ingredients:
2 cups buttermilk
1 large egg
1 …
Money Mindful Meals: Saffron and Pistachio Ice Cream
This past week has been one heck of a week. Part of the week I was swamped with adult-stuff and the remaining part, I spent remembering what it was like to be in college again. My conclusion: college is awesome.When else do all the good parts of childhood and adulthood meet in one place?
…I can name one other “place”: Saffron and Pistachio Ice Cream. It combines the soft creaminess of ice cream (which I used to stir into a melted, soupy cream when I was little) with sophisticated saffron and pistachios-a delicious intersection of childhood and adulthood….
Healthy Homemade: Curried Sweet Potato Hash
When I told my sister we were having hash for breakfast her response was, “Isn’t that illegal?” So I just want to clear the air and say that the hash I am referring to is a dish of cooked meat that is recooked, usually with potatoes. This particular hash doesn’t have meat - so maybe it’s not a hash at all - but it sounds better than “Pile of Shredded Veggies with Curry.” It may not be the prettiest dish, but it’s a delicious and filling breakfast or post-workout meal. It’s packed with vitamin A, C and good carbohydrates. (Bonus: …
Money Mindful Meals: Easy French Baguette
I recently moved into a fantastic new apartment. It’s a brownstone on a tree-lined Chicago side street with large bay windows and gorgeous mahogany wood. And the cherry on top-it has a big kitchen!
While I love my new place, I had to make some sacrifices when moving. Among sleep, money, and my sanity, I also lost all of the contents of my fridge.
Thanks to wonderful friends and family the fridge at my new place was quickly populated with delicious cupcakes and chocolate.
These treats made up one meal a day, but for the remaining two I had to …
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