Erica McGillivray
This recipe is from my friend Sue who claims she was inspired by reading Flowers in the Attic. I suppose if you’re going to be inspired by anything in that book, the sweet potatoes are pretty safe. Though not all the food is.
These recipe’s pretty sweet. Definitely something to make as a treat or part of a larger dinner.
Flowers in the Attic Sweet Potatoes Continue reading “Recipe for Flowers in the Attic Sweet Potatoes”
Beet greens have become a favorite side dish of mine. I’d never had them until this year. Every week, I call my maternal grandparents, and my grandma told me about some beet greens she was cooking for dinner. I didn’t even know you could eat them!
The best greens are early-to-midpoint in the beet season. You want them to have been picked just as they sprout up and when they’re small/medium sized. Unfortunately, later in the season, they get too big and began to lose flavor.
Steamed Beet Greens
Ingredients:
Beet greens
Salt, to taste
I really want to find a good dinner roll. This one looks beautiful. However, I found it to be way too salty. If I made it again, I’d cut the salt and perhaps look into a higher quality Parmesan cheese.
Parmesan Pull-Apart Rolls
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I highly recommend a rice cooker; I love mine. Plus, it makes this really easy to make. You basically throw it all in the cooker. This recipe is originally from the Moosewood Restaurant Low-Fat Favorites.
Golden Basmati Rice
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I love red potatoes. They are by far my favorite. I love them boiled and roasted. I’ll even eat them cooked with nothing on them. This recipe, originally from Foodnetwork’s Paula Deen, is simply and delicious. The original one calls for garlic, which due to my food allergies, I substituted thyme.
Oven Roasted Red Potatoes with Rosemary and Thyme
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This is a delightful salad. Definitely makes some cheer in the winter. The mixing of the different greens is a wonderful contrast. While I wasn’t as fond of the dressing (not a big mustard fan), Jason loved it. I did add spinach to this salad as I wanted a more greens in it.
The original recipe is from the Food Network.
Pear and Blue Cheese Salad
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This is a recipe from my friend, B. This acorn squash is very light and serves as a great change from the traditional heaps of brown sugar and marshmallow mix. This is sweet, yet not overwhelming.
Roasted Acorn Squash with Orange-Ginger Dressing
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These are delicious and really simple to make. Sweet and spicy. Plus, they give you something else to do with sweet potatoes during the holiday season. Original recipe here.
Baked Sweet Potato and Chile Wedges
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This was a meal that I sliced and diced together. Or maybe pasted in a better word: Baked Asparagus with Balsamic Butter Sauce recipe, Tex Asian BBQ Tofu recipe (my recipe so does not look like Chef Erik’s picture as I rather just used the frying instructions), and Honey BBQ Sauce recipe I’m not a big fan of bbq sauce and neither is Jason, so I had to resort to making my own. This is a true what’s in the fridge today meal.
Asparagus with Balsamic Butter Sauce
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In winter where I live, fresh vegetables are rather limited without making them travel thousands of miles. So it’s always nice to find a winter recipe with fresh, seasonal (or anytime) vegetables. Plus, it has a lovely, spicy flare.
This recipe yields 6 to 8 servings, and if I make it again, I’ll cut back on the size since it’s just me and Jason at my house.
The original recipe is from the Foodnetwork’s Giada De Laurentiis
Spicy Parmesan Green Beans, Mushrooms, and Kale
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