Believe it or not, this recipe does not contain quinoa!
I have been making waffles for years. Although they take a bit more time and prep than making pancakes, I can’t resist the crisp exterior and delicious, fluffy interior of a waffle. Since they take a bit more work to prepare, I find that we only make them a few times a year, but once I have my mind set on waffles, there is no stopping me!
*and Peanut Butter
I cannot be the only one that has more than a few bananas in their freezer. You know what happens; you buy bananas with the best of intentions, and then, by the end of the week, you find you have a couple of bananas that are definitely over ripe sitting on your counter. Maybe you have even encountered a fruit fly or two. Seriously, where do these things come from! So, you do what everyone else does, and throw the bananas in the freezer with thoughts of banana bread and muffins as you shut the freezer door.
Jamie and I received a new cookbook for Christmas – Thug Kitchen. I had never heard of them before, but I got an awakening when I started flipping through the cookbook and saw that it was peppered with profanity and cursing. This doesn’t bother me, but I had never seen a cookbook written in this manner before. Needless to say, it caught my attention.
This is my variation on the recipe that my mom always made (and still makes today). There is nothing better on a cold winter’s day to have a piping hot bowl of chili. So, you may be asking, why are you sharing this recipe now, in April. Well, as you know, we live in Ottawa, and they are calling for snow this week, so I thought that sharing my recipe for chili made perfect sense! 🙂
This is a title that grabs you and makes you want to read more 😉
We have been making numerous trips to Havelock and Campbellford this summer to deal with Dad’s Estate. Not exactly how we had planned to spend our summer, but it has allowed us to see Cherie, Dwayne and Sam more than we normally do over the summer. So that is a definite plus!
On Monday I shared with you the totally delicious and amazing pulled pork that I had made on the weekend. I had found the recipe on a site called Primal Bites, and was very impressed with the texture and taste of this dish. The original recipe was called Paleo Pulled Pork 3 Ways. Although I didn’t plan on it, I ended up making one of the recommended leftover meals – Asian Pork and Slaw.
I think that cauliflower is an amazing vegetable. You know how every time you turn around the media is boasting the benefits of a new super fruit (Açaí Berries, Blueberries, Pomegranates, Pineapple, etc), but rarely do you hear the call of a new super vegetable.
Now, I don’t know if this is because all vegetables have been discovered or that we already know that vegetables are awesome, but I want to throw it out there that cauliflower is our super vegetable of choice.
I spent this Saturday taking a cooking course from Le Cordon Bleu. The ingredient du jour was pumpkin and other fall harvest vegetables (spaghetti squash and butternut squash). I was very excited to take this class, as I love cooking with pumpkin.
The class didn’t disappoint! I came home with Béchamel topped ham stuffed with pumpkin and Emmental cheese and spaghetti squash topped with Alfredo sauce. Needless to say, I consumed a lot of cream, cheese and butter this weekend 😉
Earlier this week, I was faced with a familiar dilemma. What do I do with all the turkey leftovers? I love preparing and hosting a big turkey dinner. The aroma of turkey baking in the oven is intoxicating, but the real advantage of hosting a big dinner, is all the leftovers 🙂
I am a huge fan of leftovers. I like mixing all the odds and ends that are left into a pot and seeing what happens. This is the creation that I came up with this week, and I think I might keep it my back pocket for our Christmas leftovers.
Ruby Reduction 