a garlicky braised winter squash dish that could be served as a vegetarian main course or a side. from the book "greene on greens" by bert greene. easy to make vegan by subbing margarine or oil for the butter.
#Time-to-make #Course #Main-ingredient #Preparation #Occasion #Low-protein #Side-dishes #Vegetables #Easy #Fall #Holiday-event #Vegan #Vegetarian #Winter #Dietary #Christmas #Low-sodium #Seasonal #Low-calorie #Inexpensive #Low-in-something #Squash #4-hours-or-less
i always bring these cookies to my boyfriend's house whenever he invites me over. they are a hit and the whole family loves them! whenever they know i'm coming they always ask if i'm bringing my cookies. there is a story to these: there was a la
while many incarnations exist, i have tailored my recipe to meet my dietary needs (food allergies/migraines). this dip uses lower fat and natural ingredients and is vegetarian-friendly, too. feel free to modify to suit your tastes. that's what cooking (or
this is truly an international take on the classic quesadilla, filled with some of my favorite things! throwing caution to the wind, its a blend of french, asian and carribean ingredients with a nod to the humble yet grand quesadilla. to keep the ingredie
served with a pomegranate vinaigrette - just yummy! recipe courtesy of chef zov, chef of the year by governor of california (see chef's notes in recipe) i'm trying to cook more of the foods that i've shied away from over the years. my b-i-l's grilled asp
these were by far the favorite cookie in our house growing up. although the recipe calls for shortening, we often substituted margarine instead. always tripled the recipe as well, they just go that fast.
this is a great quick snack we make bulk, freeze in an individual layer the put in a ziplock in the freezer for our four year old. they are also great on top of a salad or in a wrap. we use the ends of our 5 grain bread so it's healthy too. the parsley ad
on my recipe card it says barb's 1972. so here you go, a wonderful wild blueberry buckle from barb's time in ontaria, before the move to b.c. and before blackberries became our favourites to explore. we like it because it's so easy to make, and, when blue
i put the dry ingredients into baggies and store several baggies in the cupboard. all i have to do in the morning is add the wet ingredients and bake while i am doing my animal chores and i have an amazingly filling breakfast.
if you like blueberries, you should try this. creamy, delicious, and unique purple color. from global table adventure. makes 2 quarts so if you have a smaller ice cream maker you need to divide it and churn it in two batches. i used 1/4 t. cardamom and
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