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.
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.
Now that autumn is officially here, it is time to embrace the season and start cooking more comfort foods. I don’t that there is anything more comforting than a great dinner of Spaghetti and Meatballs!
With Jamie and I trying to eat healthy (actually we are just trying to balance out all the carbohydrates that we consume through cookies 😉 ), we don’t eat a lot of pasta. However, this year I have been introduced to the wonderful world of spaghetti squash!
Anyone who knows me, knows that I absolutely love lemon! I mentioned my obsession with this fruit when I shared with you my first attempt at Lemon Meringue Pie. Now I am back with another lemon inspired recipe – Lemon Coconut Loaf.
I had seen many recipes for lemon loafs, and I wanted to give one a try. What I like about a loaf or a quick bread, is that you don’t have to play around with yeast or kneeding. You just add all your ingredients together, put them in a loaf pan and pop it in the oven. Done and done! 😉
I had a bag of carrots in the fridge that I was supposed to use to make a soup, but I hadn’t gotten around to it yet. I am normally not a big fan of carrots, unless I am using them to dip into homemade hummus. Hmmmm, dipping carrots into hummus, I wonder if I can make carrots into a dip? Of course I can! Anything is possible, especially when you have a large collection of cooking magazines to browse through 🙂
Ruby Reduction 