Carrot & Chickpea Curry The idea of this recipe compelled me but it was really … carrot-y. LOL Not that that was a bad thing; I just found I didn’t want a very large serving of it on my plate. And I certainly wouldn’t have wanted to make a whole meal of it. Makes 2 … Read more
This Thanksgiving we couldn’t have salad because the e.coli outbreak meant that grocers were taking all their lettuce off their shelves. Because ’tis the season for huge brussels sprouts stalks, I decided that would be our vegetable side dish instead. I looked through a few of my recipes and kind of ended up with a … Read more
I had a package of broccoli slaw that I’d frozen and turned to mush, so I could no longer use it in raw salads like I normally do. So I went in search of a recipe for broccoli casserole, and came across this yummy one. It calls for homemade cheese sauce (as opposed to the … Read more
These tasty little meatballs have a wonderful, slightly toothy texture because of the quinoa. Seasoned as is, they’re mildly spicy with a lingering flavor of shallot and garlic – as any good meatball should! 1/2 c quinoa 1 lb ground pork 1/2 c diced shallot 4 garlic cloves 2 large eggs 1/2 t pepper 1/2 … Read more
This dish is a great way to add variety to your vegetable options. Any combination of vegetables will do, just keep in mind the different cooking times. It uses a bunch of less-common ingredients, in order to avoid milk and wheat, which are highly acidifying. Feel free to substitute for the more common ingredients you … Read more
These tasty little nuggets are pretty easy to make, and versatile – although the recipe calls for spaghetti squash, they worked just fine with acorn squash. It’s definitely important to squeeze as much moisture as possible out of the vegetables; and thinner fritters cook more easily than thick ones. The sriracha mayo makes the dish! … Read more
With our Minnesota roots, “real” wild rice is a family favorite. We get ours from the Ojibwe tribe, who grows it in Leech Lake. 1 c wild rice 2 – 3 T butter 1/4 c chopped onion 1/4 c chopped carrot (1 small) 1/4 c chopped celery (1 rib) 1/2 c chopped mushrooms (4-5 medium) … Read more
This is a variation of my Black Bean Soup recipe. The seasonings are a bit more pungent, making it a nice side dish for any Mexican meal. 2 cans black beans (w their juice) 1 bay leaf 1 green pepper, chopped half an onion 2 cloves garlic 3 T coconut oil – this is important, … Read more
I’ve recently discovered the deliciousness of quiche. But since I’ve also recently gone gluten-free, I can’t eat the crust part. This is a yummy rich decadent recipe that makes me forget to feel sorry for myself for not getting to eat any crust! 6 eggs 2-1/2 c half & half (I told you this thing … Read more
This dish isn’t as sickly-sweet as some sweet potato casseroles, because the sweetness comes from the apples rather than mounds of brown sugar or marshmallows. For a fancier, casserole-style sweet potato dish try this one. 3 lbs sweet potatoes, baked 3 T unsalted butter 2 T heavy cream (optional) 1/2 c applesauce (optional) 1 t … Read more