Roasted Cauliflower Soup is the perfect vehicle for adding all kinds of heat (pepper, chili), nourishing fat (olives, coconuts, sesame, sunflower seeds), bite (onion, garlic), green (cilantro), red (tomato, chili pepper). Am I missing anything?!
Oh yes, it’s guaranteed to warm you from the inside out!! That’s important to remember when this Tuesday’s temperature is forecast to be minus 8 degrees. The good news? There’s a chance you may not notice if you eat this soup! Continue reading
I don’t know why this dish is called Hoppin’ John, but I do know that it’s made from all my favorite things to eat. And there is absolutely NOTHING like a slow cooker to bring it all together. I seriously love this dish. Hoppin’ John is traditional Southern food, and it’s rumored to bring extra special good luck when eaten at the New Year. So what else would I post tonight? Continue reading
If you love sweet, and who doesn’t?!, then you are going to love this recipe! Roasted Brussels sprouts and fennel actually become sweet by a process called caramelization, which happens during the roasting process. That sweet flavor continues to linger in your mouth in a delicious and satisfying way, and it makes this a fantastic dish for a special occasion like New Years Eve. All the work of this recipe is in the vegetable prep, by the way, and after that it’s relatively hands-off. So if you can find a partner to help get the veggies ready, it goes even faster. Continue reading
One of my favorite things is a one-pot meal, placed right in the middle of the table. This gorgeous dish, with its range of deep colors, is good enough for company, but don’t feel the need to wait for such an occasion. It also makes a wonderful dinner for two, or three, or four. If you need to get organized, you can roast the squash and toast the pine nuts one day prior, like I did. Continue reading
Here’s a sweet little recipe, something to do with cranberries that I am sure NEVER occurred to you before! It makes a perfect appetizer or salad course for a Thanksgiving meal. Happy Thanksgiving from our home to yours… Continue reading
Late last week, somehow, while no one was looking, autumn flew by and winter blew in. It’s an achingly beautiful look — trees still completely covered with gold or red leaves, shivering in the foreground of a white crystalline landscape, the lake dark grey in the distance. And it’s really cold, unexpectedly so, so here’s what I’m having this morning. It’s a lot of flavor for breakfast, and they’re all the right kinds. You might smile while you’re eating it. Continue reading
Applesauce is a big thing around here in the fall. I make it at least a couple of times almost every year, a habit I inherited from my mom, who also used to make it when I was growing up. In fact, one of the very first gifts I received from my mom on becoming engaged many years ago was a garage-sale find, a cone-shaped food sieve (officially called a “chinois”) for making applesauce. Continue reading
If you are looking for something warm, toasty and filling to make for dinner next weekend, give this pumpkin chili a try. Try to make it the previous day if possible, or maybe in the morning. If there’s time to let it simmer on a very low heat for a few hours, do so. When it’s done, just turn off the heat, let it sit for 10-15 minutes, and then serve. It is a perfect October meal-in-one, the cornmeal is already built in, and it’s rich in beans and veggies, my two favorite foods! Continue reading
Take all your favorite fall flavors, and mix them up in a big beautiful bowl! This is a wonderful dish for company, but the leftovers (if there are any) the next day are even better. Continue reading
Nothing like recipes for the season! I’ve got 3 perfectly beautiful pumpkins on the table outside just waiting to be turned into something yummy and Octobery. This recipe goes together very nicely, but I do recommend that you measure out all your ingredients in advance. Continue reading