FOR (BUSY) PEOPLE WHO LOVE GOOD FOOD
This is a simple salad recipe, and you can modify it easily with what you have on hand. I used walnuts and cheddar cheese, which was a good combination. However, I do recommend you serve it as a salad, because when I tried to make a wrap for lunch, I had a soggy mess by noon time. (This did not prevent me from attacking it with a fork!)
Another great crockpot recipe – I told you mine was now on the counter for the season! I used boneless chicken thighs, threw in some extra mushrooms, and cut the sweet potatoes into bite sized pieces. It cooked in about 4 1/2 hours, so even if you get a late start, you can have a nice Sunday dinner.
I have a feeling this dish will be making many appearances in my house this winter. The main ingredients are staples, and it’s a warm and cozy meal. The recipe from Smitten Kitchen is pretty simple – you make a basic tomato sauce, crack in raw eggs, let them cook, and then serve over toast. I am not a fan of runny eggs, so I did let them cook a few extra minutes, and they were perfect. There was plenty of extra sauce to smother the eggs, but they are under there, I promise. And under the eggs is a slice of Nature’s Pride 12 Grain bread, which I also enjoyed.
Happy 1st birthday blog! It’s definitely been a fun year. I always cooked a lot, but now I am constantly trying new things. The blog can only occupy a small space in my life right now, but it is a great outlet. Thank you for sharing it with me.
Now, most birthdays are celebrated with cake, but in the spirit of fall, here is a baked pear.
2 pears
1 c. white wine
1 T honey
1/2 t cinnamon
Slice bottom of pears to create a flat surface; place standing in a glass dish. Mix wine, honey, and cinnamon, and pour over pears. Bake at 400F for 1 hour, basting pears every 15 minutes.
Here is a nice fall side dish, which I made using this recipe. I substituted cinnamon for the cumin, but this isn’t a sweet dish. It would be great with either chicken or pork. Unfortunately, this dried out somewhat when I took it for lunch the next day, so you may want to reheat it with a bit of extra water.
If you haven’t tried bulgur, it is not an exotic ingredient but can be hard to find in the grocery store. In my Stop & Shop, it’s located in the Latin foods aisle, sold in a clear plastic bag. Look for it this weekend!
I love coming home to find new food products on my doorstep! Nature’s Pride sent me two loaves of bread: 100% Whole Wheat and 12 Grain. I immediately scratched my original dinner plan and decided to go with a grilled cheese sandwich using the whole wheat variety. The bread was really good, and I like the fact that I am familiar with all the ingredients on the label. It is packed with whole grains; this is not a brown bread that’s just pretending to be whole wheat.
I used it again for a classic PB&J (maybe even for breakfast) and it was just as good untoasted. I’ll be using the 12 Grain loaf in a recipe which is coming up soon.
Here’s one for those of you who asked for more crockpot meals. Butternut squash is one of my favorite fall foods, and this recipe was fantastic! The vegetables simmered in the crockpot with lentils and broth to become a hearty soup. Towards the end of the cooking time, I mashed the squash with a fork to give the dish a thicker texture. And now that my crockpot is out for the season, I have a long list of things to try…
I wanted to make a different kind of lasagna using the feta cheese I had on hand, but I didn’t want to make a 13″x9″ commitment. The Oven Ready lasagna noodles save so much time and they fit perfectly into my loaf pan, so I can easily make a mini lasagna.
First, thanks for all your comments on Friday’s post, and keep them coming. It’s fun to see what others want to cook. I have a post this week which addresses one request!
Now, onto a dish I brought to a fun gathering on Saturday night. These egg rolls were made from Hungry Girl’s first book, and were a good vegetarian option. I can’t post the recipe because it’s only published in the book, but the ingredients are the typical vegetables you’d find in a egg roll mixed with some crushed pineapple. They had a very mild flavor, and were much healthier than the takeout version! If you are not ready to buy the book yet, HG has this recipe posted on her site which is similar, but uses shrimp and/or mushrooms. And next time, I’ll see if I can make a dipping sauce.
I truly never stop looking for recipes, and inspiration is everywhere – food blogs, magazines, restaurant menus, and television shows. And now I ask you for inspiration – what recipes would you like to see here? What ingredients would you like me to use? Everyday meals, or something more special?
Post your ideas in the comments, and I’ll do what I can over the next few months. Thanks for the help, I am really excited to hear your ideas!
Recipes that Fit 