Here on the blog, I’ve shared quite a few recipes in the last 6 years. Personally, I prefer eating simple meals using real food. That doesn’t mean I don’t enjoy eating out occasionally, or that I don’t like short cuts in the kitchen. Unlike many people, I cannot live on take out. In the US, 60% of households order takeout weekly. With talks about America’s eating habits reaching unhealthy levels, there are ways to turn things around. This includes cooking from scratch and being responsible for what goes into your home-cooked meals. Indeed, you may not be able to cook all the time, and that may require eating out or ordering takeout. However, you benefit more when your meals are cooked from scratch. It can even help bring families together. Having everyone sit at the table and share your evening meal builds strong bonds. Today let’s discuss the main reasons for cooking from scratch.Read More
I first shared this recipe back in April 2017. I’ve updated the post and hope you enjoy it!
You can’t go wrong with asparagus.
I’ve another great asparagus recipe for you. This veggie is packed full of vitamins including vitamin A, C, E, K, and B6. If that isn’t enough for you, how about the fact that asparagus can help you lose weight? It is low in calories but high in insoluble fiber, which will help you feel full longer. Asparagus also contains high levels of the amino acid asparagine which helps flush fluid and salt from your body (which can actually help prevent UTI’s). And along those lines asparagus can also help your digestive health and prevent bloating!Read More
Back in the 1970’s Pasta Primavera was invented and introduced in a New York City restaurant. (Origins of the dish are somewhat disputed.) It was a pasta dish with springtime vegetables (primavera means springtime) in a cream sauce. I like to try to eat lighter and healthier meals with lower fat. In fact everytime I see my physician for a check-up, she says eat less fat! Today I’m sharing a lighter and healthier pasta dish with a rainbow of vegetables based on spring asparagus. Add carrots, yellow squash, zucchini, mushrooms, and cherry tomatoes for a dish that is both pleasing to the eye and your taste buds.Read More
There are many creative bloggers who have shared cute egg crafts and design online. I have pinned so many cute ideas over the years, and this spring it is time to try a few. First, about a month ago I started saving my egg shells when baking or scrambling eggs. Instead of cracking an egg in two, I hit the top of the egg with a spoon. Removed the top section of shell and poured out the egg. The shell was washed well and set to dry. I will be using them as little vases later on. To hold the egg shell upright, I cut out cups from a cardboard egg carton.Read More
I enjoy food art. Spring and Easter are a perfect time to make cute food to celebrate. First I shared Tomato Tulips last month. Last week I shared 16 Ways to Make a Lamb Cake which really got me thinking about lambs and sheep. Today we’ll talk about a vegetable platter for all spring get-togethers with a cute lamb face for the veggie dip. I looked at lots of spring food art trays and platters online and then came up with my own twist. I started with my green crystal platter and some of my favorite vegetable finger foods with a container of hummus. You could use your favorite dip if it is light colored like onion dip.Read More
Spring time means new born animals, leaves on trees, grass starting to grow, and flowers pushing up in the garden. It is a time for new life and fun food. I enjoy food art. Spring and Easter are a perfect time to make cute food to celebrate. Last year I shared the classic cute bunny cake for spring and Easter. It is made from 2 round cakes with artistic cuts on one cake. The classic bunny cake has been around since the 1950’s.Read More
(For those of you who do not practice Lent, Lent is a period of fasting/self-restraint in preparation for Easter. It begins on Ash Wednesday and ends the Thursday before Easter. Traditionally Ash Wednesday and Fridays during Lent are meatless.) Back in 2017, I shared my favorite soup, Lentil Soup With Greens. Today I’m sharing it again. It’s so easy and delicious.
I’ve loved lentil soup for decades. I love the taste, the ease in making it, and the versatility of the soup. Back in the 1980’s, my friend Mary would make a big pot of lentil soup for Lent. Her recipe was pretty basic but for the last 5 to 8 minutes of cooking, she added baby spinach on top of the soup and replaced the lid. The spinach steamed, and then she stirred the spinach through the soup before serving in bowlsRead More
Broccoli slaw is a salad that is a variation of traditional coleslaw, prepared using shredded raw broccoli stalks substituted for cabbage. It may also contain mayonnaise, purple cabbage, carrots, vinegar or lemon juice, sugar, salt and pepper. It is commonly served at potlucks or “covered dish” parties.
This time of year many of us buy sweet little fruits in the citrus family. Mandarins are a type of orange and include tangerines, Cleos, Cuties, Pixies, Clementines, and Satsumas. They are generally smaller and sweeter than oranges, a little flatter in shape, and they have a thinner, looser skin that makes them easier to peel. I wanted to use Mandarins in an easy salad bursting with flavor. I’m using fresh tangerines but you could use any type of Mandarin orange. In the summer, buy canned Mandarin sections to use. It’s like adding sparkling sunshine to your salad.Read More