I was wandering around the grocery store when a fabulous idea struck me! A BLT Breakfast sandwich!! Now I know what you are thinking, “Connie, you did not invent the BLT Breakfast sandwich.” I know, I know, they are available at every coffee and doughnut shop in every city, but I saw inspiration when I glanced at a beautiful head of Boston leaf lettuce and from that small glance, a new breakfast was born (at least in our home).
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 😉
These past few weeks, I have found myself craving oatmeal raisin cookies. It must be a signal that my body wants to go into hibernation mode and stock up on hearty foods (I said hearty, not necessarily healthy! 😉 ) It is a common site for my 3pm coffee break to see me happily eating an oatmeal raisin cookie with my delicious concoction of half coffee/half hot chocolate with double milk.
Jamie and I had the pleasure this summer of stumbling upon a few used book sales. This is a fabulous way to spend a Saturday morning, with your coffee in hand and browsing through well loved books to discover a hidden gem.
I have previously posted a butternut squash soup recipe, but I recently made a different version, and I thought I would share it with you.
While I was flipping through the Make it Paleo cookbook that Jamie had received, I was surprised by the simplicity of their recipe for butternut squash soup. It called for only butternut squash and onions, along with some spices. When I make soup, I generally put any and all vegetables I can find into it, so I was curious to find out how this basic recipe would taste. I made it my mission to find out.
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.
As I am sitting here, feeling the satisfaction of a fantastic Thanksgiving weekend spent with family and friends, I thought I would share with you my pumpkin pancake recipe. We whipped up a batch of these on Saturday morning, before we started to prepare our Thanksgiving dinner.
With it being Thanksgiving weekend here in Canada, I’ll be taking a few days off from Ruby Reduction to spend time with my sister Cherie, brother-in-law Dwayne, and nephew Sam.
However, while the blog may be closed for the weekend (in a figurative sense, feel free to check out past posts!), the kitchen will still be open for business! We’ll be cooking and baking up a storm, taking inspiration from the fall colours and season flavours (read: pumpkin pie, mashed potatoes, and turkey with stuffing. Oh, and maybe bacon.)
I know that fall is here, but I couldn’t resist one more, summer–time recipe to share with you before I go completely into fall mode with comfort food consisting of squash and soup recipes.
We have created burgers on here before, but this time we thought we would change it up a bit and share with you our turkey burger recipe. The great thing about burgers is you can really just throw a bunch of spices in a bowl with some ground meat and you instantly have the makings of a pretty good burger.
The role of today’s guest food blogger will be played by Connie’s husband, Jamie.
Bill Staley and Hayley Mason over at The Food Lovers’ Primal Palate recently invited Ruby Reduction to review their cookbook Make it Paleo, a collection of over 200 grain-free recipes.
When our copy arrived in the mail, we couldn’t wait to begin.
Ruby Reduction 