I wasn’t sure I loved this recipe; but the leftovers were super delicious the next day. So it warrants being added to the blog! 2T apple cider vinegar 1/2T smoked paprika 3/4t sea salt 1/2t cumin pinch of cayenne 1-1/2T olive oil 1T honey 1lb carrots, scrubbed & trimmed 1/2c plain Greek yogurt Whisk together … Read more
This is a simple dish that makes for a very pretty presentation: you dress the cooked beans in a slightly-sweet dressing of lemon juice, olive oil and marjoram (or oregano), then pile them with feta, sliced shallots & lemon zest. Ta-da!! It keeps well overnight too. The feature image on this post (which I took … Read more
This is such a yummy twist on coleslaw, without all that goopy mayonnaise. The pine nuts give it a terrific little something. But if you don’t have any on hand, walnuts would make an acceptable sub. I got it from The Spruce Eats and modified it. Makes 9, 1/2-cup servings; 123 calories per serving 1/3c … Read more
I’ve been craving this dish lately; and after reading a few different recipes I came up with my own version that was quite delicious. I started with about 3/4 of a pound of dried black-eyed peas and ended up adding maybe half of them to the collards. To make the black-eyed peas: Bring peas & … 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 bought a box of mushrooms to have in an omelette one day, and after eating 2 mushrooms in the omelette, I needed something to do with all the rest of the mushrooms! An online search produced this yummy recipe. I’ve simplified it here. All it needs is some rice or naan and a green … Read more
I had an eggplant in the fridge I needed to cook before leaving on a trip for a week, and I found this recipe for eggplant meatballs, and they were delicious! I updated it with herbs from my balcony garden. Makes 12-18 meatballs (19 points in whole recipe) 3 T olive oil 3 cloves minced … Read more
This couldn’t be easier to make – and even though it’s healthy and low-calorie, it’s super tasty! A wonderful creamy, rich dish for a cold winter night. 1 Spaghetti Squash 1 c ricotta cheese (more if you’re feeling indulgent) 1 c flavorful spaghetti sauce Slice the squash in half, scoop out the seeds (save for … 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
This is a recipe I got from Martha Stewart – and since it’s always good to find new ways to do squash, I thought I’d add it here. Martha suggested roasting sage, but I didn’t have any so I skipped it; and she also suggested shallots which I also didn’t have so I soaked some … Read more