In less than half an hour, you could be sitting down to late-winter comfort food at its best: warm sauce and pasta with enough spice to wake you up and make you think of the approaching spring and summer. This is the perfect dish for a weeknight meal or a Lenten Friday supper. Read More »
Buckwheat cereal on its own tastes lightly nutty and pleasantly earthy. The tropical explosion comes from using coconut milk as a base for the cereal and by mixing in creamy mashed banana as the sweetener. Chunks of tart-sweet pineapple create an unexpected but perfect contrast to the light, smooth buckwheat cereal. And get this — this recipe is not only gluten-free, it’s vegan. Gasp! You don’t have to be hardcore on either of those fronts to enjoy it, though. Read More »
Let me tell you, this light, spicy and warming Moroccan vegetable stew is worth the investment in all the interesting and tasty spices it uses. Tender chunks of butternut squash, potato, sweet pear, and chickpea swim in a creamy tomato-yogurt sauce with rich, fragrant spices. I love how it’s complemented by the light, fluffy pearls of whole grain Hodgson Mill Whole Wheat Couscous. They’re a perfect match.
This meal is the perfect balance of sweet and savory, and it’s utterly satisfying, as well as low-fat and packed with veggies. It’s perfect whether you’re into “Meatless Mondays” or are currently observing Lenten Fridays. Read More »
Cookies. Cookies. Cookies. We can never have enough cookies. Once the jar is empty there is more baking to be done. Chocolate chip cookies are a big favorite around my house. If I make them when the girls are home, help is never in short supply. Chairs are dragged to the counter and hands are washed before I even get things set up. Sneaking stray chips is a specialty that all three have perfected. Not sure who they learned that from. Makes baking things with chocolate chips very popular. Read More »