You can add different vegetables to this as well - I would love to try it with eggplant or squash next time - and make it a meal-in-one!
This is a lighter (meaning no cream, no butter, no egg yolks), yet still delicious version of a popular dish. It's creamy, tasty, and almost guilt-free. I took the 'lighter, healthier' description one step further and used brown rice pasta for this recipe. It made no difference to the taste or texture, and while my family did notice the slightly darker colour of the noodles, they would have never guessed the reason for it. Brown rice is gluten-free and higher in fiber than regular pasta, so when I can easily substitute it in a recipe, it makes me happy to eat a healthier alternative.
You can add different vegetables to this as well - I would love to try it with eggplant or squash next time - and make it a meal-in-one!
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Apples, pecans and cinnamon nestled inside yeasty yummy dough balls that pull apart... crunchy caramelized pecans and apple bits and soft moist dough... Are you salivating yet? I was so excited to make this recipe since I had a bunch of pecans in my pantry (Costco!) and was looking for ways to use them.
The recipe is really easy to make, especially if you've worked with yeast doughs before. Great for baking with kids too. When I described this recipe to a friend she said oh it sounds like 'pull-aparts' which is a term I hadn't heard before, but does describe how you eat this creation. Just pull off a piece of dough and munch! This simple cocktail recipe has been a favourite for the last year or so, with only three ingredients it's hard to go make mistakes. Lemon juice, bourbon and maple syrup. A fairly standard cocktail ratio of alcohol, something sweet (oftentimes cocktails like this call for a simple syrup, but the maple syrup brings out more of the bourbon's flavour) and something tart.
This drink works equally well in the winter or the summer, served in a fancy glass like the photo above, or in a regular glass with a large ice cube for slow sipping. You will need a cocktail shaker to make this, but if you have a large mason jar with a lid, that would be an acceptable substitute, if you don't mind a little lemon pulp in your cocktail. An important note on maple syrup, grade B or dark amber maple syrup is the best to use for this drink as it is much more flavourful than the other grades. Feel free to play around with the ratio of alcohol to maple syrup to lemon juice. a 2:1:1 ration makes a sweeter drink, for example. Also, I have tried making it with lime juice, but that doesn't go as well with the bourbon, another citrus juice that can be used is grapefruit and that is a nice combination. Often when I substitute grapefruit juice, i use a little more than 3/4 of an oz and also top the drink with sparkling water. First, try the recipe below, and then feel free to experiment. Chocolate Chip Meringues with Citrus SugarThese chocolate chip meringue cookies are studded with dark chocolate chip chunks and lightly scented with citrus zest. They are a good snack eaten individually or can be served as a desert on top or crumbled over a scoop of ice cream. A basic meringue recipe is great thing for using up extra egg whites and it doesn't take too many to make this dessert. The recipe below was cobbled together from a few different places online, my main criteria was to find one that used the exact number of egg whites I had and a recipe that wasn't too sweet. I didn't want the sugar in the recipe to overwhelm the dark chocolate flavour. The final piece in this recipe is citrus sugar. I made this by drying out lemon, tangerine and orange zest and mixing in a few tablespoons of the chopped zest to each jar with one cup of sugar. Each type of zest was a slightly different colour and it looked very pretty sitting in jars on my counter, so I'm now thinking of this as a possible christmas present...I'm not sure how much it impacted the final taste of the meringue, but it may have added a subtle note of citrus to complement the chocolate. "When you can't resist taking another one, you know it's good!" said my father about this recipe.
The recipe for these actually comes from the lid of a Quaker Oats canister my sister bought a few years ago. They're simple, quick and easy to make (like most of the recipes I enjoy making). What I love about these in particular is that they're 'healthy' (oil vs butter, mostly oatmeal with a little flour) so I don't feel bad eating more than one. They're crisp on the outside, chewy on the inside, with just a small hit of chocolate to satisfy the taste buds. A family favourite. Rhubarb and Strawberry Compote with Cardamon by CaitlinThis is an original recipe created in the heart of summer as a alternative to cake for my mom's birthday. I made it again last week with a bag of frozen rhubarb (saved from last spring in the freezer) and it was just as good as I remembered. When you get to the point of the year when you can practically pick fresh rhubarb, it's time to use up the frozen, and what a compote to use it up on! Cardamon goes wonderfully with rhubarb, and in this recipe it is a subtle but inspired addition. I think that some ginger might also be nice in this recipe, but I'll leave that for you to experiment with.
Rhubarb Compote is a delicious treat served on its own or with yogurt. It's even better with vanilla ice cream, and a divine dessert when a small finger of rich shortbread is added to the bowl. When I made the birthday edition of this dessert, the shortbread was chai spiced, bringing out the delicate cardamon flavour in the rhubarb in the most delightful way. Feel free to serve it any way you like, I've been eating it plain out of the jar all week. This is a quick, hearty and easy dinner to prepare, using a technique similar to my Doro Wat recipe. Juicy tasty chicken, delicious healthy flavorful root vegetables...... perfect chicken dinner in my opinion. I needed inspiration one night, checked the fridge, saw half a celery root and half a purple turnip, and luckily I had a bunch of sweet potatoes on hand. Sautée a couple of onions, add the cubed veggies, chicken, some secret ingredients and everyone is amazed!
You know the feeling you get when you want to bake, but then you picture all the dishes you`re going to have to wash after and lose interest? Worry no more. This is a one-bowl, NO mixer recipe. Ingredients you should have in your pantry, easy technique, minimal cleanup: happiness!
The reason the word 'dairy' is in the cake's name is because according to Jewish dietary laws, milk and meat cannot be eaten together. Therefore, after having a meat meal I would have to wait an allotted amount of time before eating it. Vice versa, after eating this cake, I would have to wait a (considerably less than after meat) appropriate time as well. Therefore, a food's status (meat, dairy, or pareve which means neutral) has to be known. This is a moist, tasty chocolate cake. You will love it. It's almost Passover! We're busy cleaning the house in preparation of the upcoming holiday (when leavened foods are not eaten). Beets are a classic Passover food, usually boiled in water with sugar to make borscht. I recently spotted the cutest bag of little beets at Supermarche PA and couldn't resist. I've been trying to avoid starches at dinner and eating more vegetables, so why not add beets to that list? I used half the bag raw, just peeled and sliced or grated and mixed into salads, but I really wanted to roast them. Roasting beets intensifies their flavor, brings out their sweetness, and makes them easy to peel. I did some research and discovered it's so easy that I'll be making this a lot more often now that I know how!
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