this recipe is from one of my favorite cookbooks, thru the grapevine. another different way to use the zucchini in your garden.
a healthy, budget-friendly substitute for canned cream soup. takes just minutes to whip up--perfect to use in casseroles or as a base for homemade soups, stews, etc. it's so versatile; use as is, or add celery seed for cream of celery, a jar of mushroom
i often watch the show, "you are what you eat" with gillian mckeith on bbc america. she was explaining this recipe on one of her shows and i decided i had to try it. i don't know if i got the exact measurements right, but i think i'm quite close. this
this is medium-spicy, but like any chili recipe, you can modify this for your own taste by adjusting the amount of chipotle and chili powder used, and the type of canned tomatoes with peppers you use. i used del monte's diced tomatoes with zesty jalapenos
a beautiful, no work recipe for grape muffin. i use this recipe for other muffins as well. just remember that if the fruit has high water content, put it on a saucepan and evaporate about 80% of the juice. it enhances the taste gr(ape)ly...
stop for breakfast. i found this recipe in ladies' home journal magazine. i have not tried this recipe, but i'm posting this for safe keeping. i plan to use sugar free pancake syrup for the maple syrup.
delicious served warm. top each half-scone with a little sweet sour beetroot relish (posted separately), a small dollop of soured cream, and garnished with a mint leaf, or just enjoy with butter. the secret to good scones is not to over-mix the dough, and