On the downhill slide to returning to Stuttgart, I’ve become concerned about making sure I use all the perishables from the refrigerator. No problem for the freezer, I can just throw everything in a cooler and replenish my freezers in Germany with the good stuff from France 🙂
The light is so annoying at this time of year! Sun comes out, sun goes behind a cloud, sun flares into a spotlight. There are good natural light pictures to be had, but you have to be fast and/or lucky. I’m not fast and, like the sun, my luck comes and goes 🙂
Anyway, I had some things in the refrigerator that needed to be moved on; cauliflower, mushrooms, a red bell pepper, leeks. This was basically a vegetable flan that I topped with lardons because lardons is/are good, but you don’t have to. However I do recommend, unless you adore making puff…
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There is a chill in the air and this weekend I had to turned on the heat in my home. November starts the season of comfort foods. My number one favorite comfort food has always been chicken pot pie! Nothing better then moist chicken and fresh vegetables swimming in creamy buttery sauce, topped with a flaky pastry crust. Every bite melts in your mouth, but after I always feel a little bit guilty because most pot pies are full of fat and salt.
For example here is a standard individual pot pie you would find in most grocery stores. The serving size is 2, but most of us would eat the whole” individual” pie . The pie has 760 calories, 42 grams of fat and 1480 mg sodium! Wowza, that’s a lot of fat and salt, no wonder I love it!
In my pintrest pursuit of recipes I…
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I finally did it.
Yep, I finally made my own healthy and light butternut squash soup. After hearing about my mom’s and mother-in-law’s versions. I decided to try my own spin and so Apple Butternut Squash Soup was born over here on a chilly October day.
It was simple, friends. There was barely anything left in the refrigerator except for a large butternut squash taunting me. Plus 3 golden apples – I can’t remember the variety. And 3 lonely, nearly forgotten about radishes. I know. Radishes. What do you do with these other than throw them in a salad? I found out that they taste pretty darn good in a warm creamy soup. Radishes seemed to give a little bit of bite where you might otherwise use an onion. An onion we didn’t have.
So that’s where I started. I chopped and peeled the squash, apples and radishes. Then boiled…
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Recipe adapted from SkinnyTaste.com
8 thin chicken cutlets, 3 oz each
4 (2.8 oz) slices thin lean prosciutto, sliced in half
4 slices reduced fat Provolone cheese
8 slices (2.5 oz) roasted peppers
(See instructions below for homemade)
24 fresh baby spinach leaves (about 1 oz)
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
1 Tbsp Mrs Dash Table Blend Seasoning
olive oil non-stick spray
Wash and dry the chicken cutlets well with paper towels. Place breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and seasoning.
Preheat the oven to 450°F. Lightly spray a baking dish with non-stick spray.
Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet. Roll…
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One of my favourite food shows is “Come Dine With Me”. I will sit transfixed for hours watching people cook up a storm for 4 complete strangers. So recently, four of my foodie friends and I decided to host our own “Come Dine With Me” series of dinner parties. What a hoot! We tried to stick to the TV series’ format as much as we could, without all the drama, and of course we weren’t strangers to each other. Each person hosted one dinner party, serving 4 courses. We then voted on whose dinner was the best, (through a neutral friend) and the winner received a gift certificate to a swanky spa here in Vancouver. Honestly, it was so much fun. The cooks each had a few intense of days of stress, as they planned and cooked and hosted, but the rest was all gravy (so to speak)!…
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Did I mention that I have a ton of squash? Yes, I did. I have so much squash from my CSA that I will probably be sick of it in a few weeks. So tonight, I decided to stuff some patty pan squashes with some sweet italian sausage that I received from Spring Hill Farm as part of my meat CSA. Why stuffed squash? Patty pan squashes are shaped like UFOs and can easily be turned into a bowl by slicing the top off and scooping out the innards, leaving a thin layer that cooks relatively quickly and tastes delicious!
I started with two patty pan squash, a couple of cloves of garlic (chopped), a couple teaspoons of parsley (also chopped), and about a pound of sweet italian sausage.
First, slice the tops off of the patty pan sausage and scoop out the innards into a bowl. You will…
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I have made minestrone in the past and it hasn’t been too impressive. I was determined to find a recipe that was full of flavor and here it is. I used hot Italian sausage in the soup and it added great flavor to all of the perfectly cooked veggies. Happy Eating!
Minestrone with Italian sausage
Minestrone with Italian sausage
Recipe thanks to Taste of Home
Yield: 11 Servings
1 pound Johnsonville Ground Sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only), chopped
1 medium zucchini, cut into 1/2-inch pieces
1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
3 garlic cloves, minced
6 cups beef broth
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic
3 cups shredded cabbage
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup uncooked small…
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