Easy + Delicious This Paleo cinnamon spiced granola is free of grains, but lacks nothing when it comes to flavor and texture! It is super easy to make as well. Just pulse the nuts in a food processor and add some seeds and coconut flakes with nut butter, maple syrup, vanilla and cinnamon. Mix it all up and then spread it out on a baking sheet. Bake and let cool....
Roasted Garlic – So Easy and Delicious If you’ve never tried roasted garlic before, you’re really missing out. It’s so delicious I like to just eat it straight out of the peel. Seriously, the roasted garlic in this Paleo sausage soup adds such a dynamite dimension of flavor your taste buds will be rockin’! The best part about making roasted garlic is that it’s super easy! All you have to do is cut the top off of a clove, drizzle it with a little oil and a pinch of salt and roast it in the oven....
Pasta fagioli, aka pasta fazool (which is Neapolitan dialect for the standard Italian word for “beans”), is a peasant dish, a simple soup of pasta and beans and veggies. Variations of Pasta Fagioli It’s also a dish of a thousand variations. Some cooks make a pasta e fagioli that’s so thick, it’s basically a pasta dish. Some people use so much tomato the fazool looks like a tomato soup with pasta and beans....
This is the recipe, with lots of changes from the original which called for three times as much cheese. We found with smoked mozzarella that, unlike regular mozzarella which is quite mild in flavor, a little goes a long way. We’ve made this several times; it now makes a regular appearance in my parent’s home because it’s quick, filling, and tasty. It also makes terrific leftovers! More Easy Pasta Dinners Fettuccine with Creamy Tomato Italian Sausage Easy Italian Sausage Spaghetti Creamy Ziti Florentine Shrimp with Olives, Tomatoes, and Orzo Shrimp Pasta alla Vodka Add the sausage and red pepper flakes....
I have been getting CSA boxes for years. I think it was 6 years ago I got my first box. In case you aren’t familiar with CSA is stands for Community Supported Agriculture. Basically you hook up with a bunch of farmers and get their fresh produce delivered to you. It’s awesome. Not only have I experienced some amazing produce, I’ve also been introduced to new and interesting ingredients over the years....
A Big Batch or Half a Batch of Jam This recipe makes a big batch of jam—it yields ten (8-ounce) jars. Scale the recipe in half for a smaller batch. This may be necessary if you don’t have a heavy-bottomed pot that’s large enough to hold the fruit and sugar. I like to use either a jam pot—known as a maslin pan—or a 9-quart Dutch oven. An 8-quart stock pot will also work, if it is heavy-bottomed....
You’ll love how the syrup is made using peach juices, rather than just a plain sugar syrup. Peach flavour to the max! Peach Cobbler Fruit cobbler is a traditional American dessert that pushes everybody’s comfort food-lovin’ buttons. Peach cobbler especially is a solid favourite, particularly in the Deep South. There’s two main types of peach clobbers – those with a batter topping, and the ones with the American biscuit / Aussie scone type toppings....
This peach smoothie celebrates summer’s favorite fruit and pairs it with a perfect partner—almonds. They’re both from the prunus genus of plants, which also includes apricots, plums, and cherries. I use both almond extract and almond butter to enhance the natural sweetness of the peaches and add healthy fats to keep you full until your next meal. A little ripe banana adds natural sweetness and creaminess without overpowering the smoothie with banana-ness....
Pasta Options for Penne Rosa: We love this dish with penne, but you could really use just about any pasta. Penne, rigatoni, elbows, and shells are all great options. Mushrooms: We know many of you have strong opinions about mushrooms. While you technically could make this dish without mushrooms, we find that they add so much to this dish, and we highly recommend them! Spice Level: This dish has a delightful bit of heat to it, but it is not overpowering....
This recipe uses a no knead pizza dough that can be prepared up to 2 days in advance and kept in the fridge or up to 3 months in advance and frozen. Calzones are also great way to use up that leftover jar of pasta sauce sitting in the back of your fridge because you only need about 1/2 cup to 3/4 cup of sauce. For this version, I start with an easy and simple no-knead pizza dough then stuff it with pepperoni, creamy ricotta, and gooey mozzarella....
Stuffed Mushrooms! Mushrooms and I are very good friends. I roast them, I make gravy with them, creamy sauces and mushroom rice. I use them for Ramen Noodles, in creamy pastas and spicy Soups, fill Pies, toss through pasta and stir them through risotto. And now I’m going to show you how to stuff them. With PIZZA toppings. It’s a total mind spin – looks and tastes like pizza, but it’s healthier and low carb!...
I love Poppyseed Salad Dressing! It is so much more than just a dressing with poppyseed added to it. The poppyseed add a nuttiness and aroma, taking an otherwise ordinary dressing to new heights. I’ve pretty much consistently had a bottle of Poppyseed Salad Dressing in my fridge for the last 3 weeks from when I started to plan to share my Strawberry Salad. I ended up choosing to use Strawberry Balsamic Dressing with that salad, but I was really tossing up between that and this Poppyseed Salad Dressing!...
Can you imagine eating a bacon taco? How could that not be totally delicious? Pork belly tacos are just that, except a little bit more. Pork Belly is the part of the pig that bacon is made out of, but instead of being cured, you can cook it up raw, and let me tell you, it is a pretty great. The meat is so flavorful it really is the star of the taco....
It’s not every day that you get to meet a legend in the Australian cooking industry. Well, for me, it’s never. I live an ordinary life without sparkle and glamour. So when I was asked if I would be interested in checking out Valli Little’s new cookbook and not only that, if I would like to meet her….well! Let me tell you, it was like Christmas came early!! I have to admit, I was a bit nervous....
We almost always have extra pumpkin sitting around this time of year, either puréed and in cans, or fresh. Two of my favorite sweet quick breads are pumpkin bread and gingerbread. This recipe started as an experiment to combine the two. The result? A tender, richly flavored loaf—spicy, molasses-y, and pumpkin-y. It’s easy to make too. You can make your own pumpkin purée from scratch or just use canned pumpkin purée....
A Simple Keto Coleslaw Dressing There are two different types of coleslaw in my book. A light and tangy coleslaw with a vinegar based sauce and a rich and creamy coleslaw with a mayo based sauce. This recipe is definitely rich and creamy! Here are the details on the sauce: Mayo – The main base for the sauce to make it rich and creamy. Make sure you are using a mayonnaise without any added sugar to keep it low carb....
This roast chicken recipe takes little time to prep and then into the oven it goes. Stuff the chicken with lemon, garlic, and thyme. If you want, truss it for a more attractive presentation. Put the chicken in an oven-proof skillet (a cast iron pan works well for this) surrounded by carrots and garlic. Roast the chicken at high heat, basting every 15 minutes or so with the pan juices....
Perfect, yes, as long as your notion of a romantic meal includes eating with your hands and gnawing on bones as if you were in King Henry VIII’s court! Unless you are as skillful with dinner knife as a surgeon is with a scalpel, the easiest way to eat a small bird such as a quail is with your fingers. It is a messy affair, unless you can get your quail already “tunnel boned” in which the main body bones have already been removed....
Ever since Garrett gave me some of his rhubarb rosemary jelly a few weeks ago, I’ve been experimenting with rhubarb and rosemary. The combination really is outrageously good, though sadly, I seriously doubt that I can convince you of it, without actually feeding it to you myself. If you are adventurous, like rhubarb, and like rosemary, I urge you to try this concoction. Garrett thought we should call it a “rhuby slipper”, which I like, or perhaps a “pink princess” would be fitting?...
