Archive for the category 'cooked veggies'
Eggplant Caponata
This is an R rated post. You may not want to open it in front of children.
How could eggplant not be appropriate for all audiences? Well, that’s not the problem. It’s The Tipping Point. That’s the problem. I read the book during the winter holidays. It was great, completely interesting and had been on my
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Squash Fries
The other day, I noticed that I had 2 butternut squash sitting in my kitchen, waiting to be cooked. The first I turned into butternut squash soup.
I wanted to be a bit more creative with the second one, so I figured I’d make fries out of them. The boys must have eaten an entire 3
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Acorn Squash with Cranberry Apple Stuffing
Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn’t entirely sure what form it would all take.
I looked around on the internet for a bit and
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Community Supported Spinach Cake
Our weekly CSA share kicked in yesterday and we received a ton of fresh organic produce! For those of you who aren’t familiar, “CSA” stands for community supported agriculture. This relatively new socio-economic concept changes the way food is produced, distributed and sold, creating small scale closed markets for farmers in which the
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Stuffed Mushrooms
Gluten-Free Girl recently announced she is with child.
Out here in Colorado, I have big news as well. Our pet house-bunny was neutered today. After humping every stuffed animal and slipper in the house, we took him to the vet only to discover that contrary to what the Humane Society had told us when we adopted
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Butternut Squash Latkes
Hanukkah is a day away and that means only one thing: fried food! Lots of it. Yum. I confess, though it may not be the healthiest thing, I love a good crispy latke, or just about anything fried for that matter.
Below is my favorite recipe for latkes. I have been making these gluten-free latkes for
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Kale with Gomasio
I’ve been laying low since Thanksgiving, cleaning my house with abandon, giving away everything the boys and I don’t use. That said, in between sorting stuff and testing desserts for the upcoming holidays, I’ve been relying on some staple seasonal vegetable dishes to take me through the dark season.
This is an easy, family favorite. Just
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Squash “Pie”
This dish is really more of a soufflé, though in my house it has come to be known as the cherished “Squash Pie.” This morning my dear friend Amado called looking for this recipe for his Thanksgiving feast.
Squash Pie
2 medium butternut squash, cut in half, seeded
3 tablespoons butter or grapeseed oil
2 eggs
1 tablespoon vanilla
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Chestnuts with Brussel Sprouts
In the process of creating this recipe I cooked chestnuts in a variety of ways. I report here: do not bother with the boiling method. This manner of preparation entails the painstaking prying of many little nuts from their shells. During that process I felt like a squirrel –with a knife.
My favorite way, providing both
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Squash with Cherries
This is one of my fall favorites. I started making it years ago when we lived in New York. This dish showcases squash as great comfort food for the whole family.
Gluten Free Squash with Cherries
1 large butternut squash, peeled, cut into one inch cubes
½ cup dried cherries
3 vanilla beans
3 cinnamon sticks
10 slivers lemon peel
1
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Kale with Cranberries
More kale mom! My boys fight over this one. The four of us can finish off the 2 bunches of kale that the recipe calls for in one sitting. Even when their dad is not home for dinner, the three of us can make this one “all gone”. One of my favorite ways to eat
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