1 cup frozen peach slices 1 1/2 cups frozen strawberries 3/4 cup yogurt 3/4 cup pineapple juice 2 tablespoons honey 2 tablespoons strawberry jam Directions: Combine all the ingredients in […]
Pasta With Roasted Carrot Sauce
adapted from Vegetarian Times Complete Cookbook 5 carrots, peeled and sliced 1 onion, coarsely chopped 1 bell pepper, cut into chunks 3 cloves garlic, peeled, but left whole 5 roma […]
Northwoods Bean Soup
from Cooking Light magazine Cooking spray 1 cup baby carrots, halved 1 cup chopped onion 2 garlic cloves, minced 7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces […]
Easy Baked Orange Fish
2 slices of bread 1 clove of garlic zest and juice of one orange 3 tablespoons of butter 4 servings of white fish, such as haddock, tilapia, etc. salt and […]
Bread Pudding
from Joy of Cooking 12 to 16 ounces white bread, stale but not hard 3/4 cup raisins (optional) 4 large eggs 3/4 cup sugar 1 teaspoon vanilla 1 teaspoon ground […]
Skillet Gnocchi With Chard and White Beans
from Eating Well, Jan/Feb 2009 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 1 16-ounce package shelf-stable gnocchi 1 medium yellow onion, thinly sliced 4 cloves garlic, minced 1/2 […]
Spaghetti And Meatball Soup
2 teaspoons olive oil 1 small onion, diced 1 celery stalk, diced 1 carrot, peeled and diced 2 cloves garlic, minced 1 bay leaf 5-6 cups chicken broth or stock […]
Chili Verde Tamale Pie
drizzle of olive oil 1/2 an onion, diced 3 or 4 cups cooked, chopped pork 1 cup tomatillo salsa 2 cups chicken stock or broth 3 cups Great Northern Beans […]
Leftover Pork Carnitas
3 to 4 cups leftover pork, chopped 2 teaspoons olive oil 1/2 an onion, diced 2 cloves garlic, minced 1/2 cup plain tomato sauce 1/4 cup mild taco sauce 1/2 […]