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!
I tried to come up with a snappy name for this post, but this salad has so many ingredients that it was difficult to decide which deserved to be front and centre. Since the dressing is made with peanut butter and ginger, these flavours are in every bite. And quinoa, well, I can’t hide the fact that we have been eating quite a bit of this grain, as you can see from previous posts.
Spring is in the air! Many parts of Canada are still buried under a lot of snow, but it is April and Easter is behind us, so I can’t help thinking of days spent outside and the deliciousness of BBQ’d burgers.
As you know, Jamie and I live in an apartment so we don’t have the luxury of firing up a BBQ whenever the mood strikes us, but that has never stopped us from using our indoor cast iron grill to cook up a burger or two. The only downside of this is the amount of smoke that is created by using the indoor grill.
This weekend I wanted to try a vegetarian burger, so see if we could get the same burger satisfaction using black beans and quinoa. My sister, Cherie, shared this recipe with me. She swears by it, so I thought that we could give it a try.
*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.
I felt the urge to bake this weekend. I guess it is my version of cabin fever. Now that spring is right around the corner I have a burning desire to whip up sweet treats. Or maybe it is because Christmas is so far in my rear-view mirror that I can justify baking again?
This is another recipe from Thug Kitchen. I told you I was intrigued by the recipes that I found in this cookbook. Now don’t just assume that the entire collection of recipes from Thug Kitchen only uses quinoa. I just happen to have a lot of quinoa in our pantry, so when I see a recipe that calls for it, I know that is one thing I don’t have to go to the grocery store for.
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.
With the holiday season in full swing, it is time to think about Christmas baking. I know a lot of people have already started….but the problem I have with starting early, is that Jamie and I raid the freezer of our sweet treats, and we end up having to bake twice as much!
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 likely my favourite recipe out of the New Dieters Cookbook. My sister was actually the first person who made it. I remember it was so good I asked for seconds (and likely thirds). Then the next time I was over for a visit, I asked her to make it again. Yep, it is that good!
Ruby Reduction 