Archives for October 2011

The risotto is mild and creamy, so I served with shrimp sauteed with olive oil and lots of garlic and cayenne. 1 tablespoon olive oil 4 cups chicken or vegetable broth 1 teaspoon chopped fresh garlic 1 onion, diced 1 cup pumpkin puree 3 cups baby spinach leaves 3.5 ounce package crumbled feta cheese (I […]

I really love cornbread so these were a must-try. We all liked them, even Scott, who doesn’t like corn bread. They were good with “butter” (aka Smart Balance), but just as good plain too. I served them with the Pumpkin Chile Vichysoisse. Adapted from Makes 12 muffins 1 cup all-purpose flour 3/4 cup yellow […]

Spicy, smooth, warm, and creamy. Just right for winter. Adapted from Serves 6 1 medium pumpkin – roasted and pureed 6 dried red chile peppers – washed, with stems and seeds removed 5 cups chicken broth 1 teaspoon butter or margarine (guess what I used?) 1 large onion, chopped 2 pounds leeks, chopped 1 […]

I first had these at a girls weekend of high school friends several years ago. I started making them for winter breakfasts at holidays and my kids and nieces and nephews all love them. I discovered this time around that they taste just as good with Egg Beaters and whole wheat flour. 1 1/2 cups […]

This is my first attempt at a yeast dough and I have Sunny Side Up in San Diegoto thank for the great recipe and instructions. It was easy to follow and allowed me to succeed in baking (that doesn’t happen much)! We all loved this, and Owen pronounced it “epic.” Not much more I can […]

At the risk of completely embarrassing myself, I’m sharing this video/commercial. You might recognize the representative heart attack survivor. Seeing and hearing yourself on camera is never a girl’s favorite thing, but the Allina staff did a nice job with the messages on this prevention-oriented video. I’m very glad I got to say things about […]

I haven’t been posting much lately because I’ve been too busy cooking. I’m working my way through a stack of pumpkin recipes (inspired by the insanely good and still-on-top pumpkin bread) for a recipe collection to share, but meanwhile I’ve been making dinner for my family every night too. Happy kids = happy dinner = […]

I’ve made this several times, varying the protein and veggies based on my mood or what we had around. Most recently I made it with tofu, which Scott tolerates and Owen actually likes. But it would be just as good with cooked chicken or shrimp. This is adapted from the Joy of Cooking. Serves 4 […]

Serves 4 28 oz. can plum tomatoes, lightly drained 2-5 serrano peppers, depending on your spiciness preference, stemmed and coarsely chopped 1/2 small yellow or white onion, chopped 1 large clove garlic, chopped 1 tbsp. canola oil Salt to taste Refried Black Beans (recipe below) 4 eggs 2 tbsp. feta cheese, crumbled Tortilla chips* To […]

This is adapted from a recipe I saw made on Guy Fieri’s show on Food Network. Every time I go to Exercare (for phase III of cardiac rehab), Food Network is playing on the TVs. This is amusing to me, as I’ve watched demonstrations of gruyere-bacon-potato tortes, ground pork lau lau, and all manner of […]