Get ready for a fun healthy snack....these baby carrots set in mini terra-cotta pots filled with hummus ares the cutest thing I have come across in quite awhile. Just showed up in the September issue of Family Fun. Super easy. In addition to the ingredients in the recipe, you will need 3 ounce size plastic cups and mini terra-cotta pots. I am going to get a picture posted as soon as I can so you can see.
These waffles are surely a special breakfast birthday treat...but made healthful enough to ensure you'll be around for the next! Whole wheat flour adds nutrition and fiber while the all purpose flour keeps the waffles from tasting like tree branches. Beaten egg whites make them light. Strawberry preserves thicken and sweeten this summer berry sauce without adding refined sugars. And the whipped cream....well, they ARE birthday waffles. A dollop will do you, though. You say it is not your birthday? According to the Mad Hatter, there are 364 unbirthdays. Sing a "Very Merry Unbirthday" to yourself and make these anyway.
This was a snack my Dad taught me to do when I was a kid. (It's about his cooking speed!) Warm gooey peanut butter with cinnamon-sugar sprinkled on top. Now my kids are making this and loving it, too. We normally use slices of whole grain bread with natural peanut butter on ours.Cinnamon swirl bread is a real treat.
My new love is chipotle peppers so I was glad to find this recipe. Has a great contrast of sweet and spicy. I haven't actually tried this in the oven yet as the directions are written. I used the marinade with chicken pieces and then grilled it. Tasty! I stumbled upon it while surfing the web...got it from a blog called Elana's Pantry.
This is my favorite way to have yellow squash. I have to fight my husband for it because he loves it, too. I am estimating all the amounts. I usually just toss mine together with whatever amounts of squash and red pepper I have. I love the bright red and yellow colors dancing in the pan! Sometimes I sprinkle a little balsamic vinegar at the end and let it caramelize on the squash....not as beautiful a color but quite tasty.
I bought of tub of Tapioca pudding at Trader Joes and found out that my husband really really loves tapioca pudding. (really, I hardly got any) Since I don't have a TJ's near me, I went searching for a really good tapioca recipe, one that didn't use quick cooking tapioca. This one is delicious! We serve ours cold topped with a little fresh whipped cream. I found the tapioca pearls in the bulk section of my health foods store. Note that the tapioca pearls must soak overnight before you can prepare the pudding.
This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat.
Looking for something different to do with your summer green beans? This is one to try. As stated by the author, "This spread is fantastic served on crusty bread, crackers, or rice cakes. From the Barbara Kingsolver Book: 'Animal, Vegetable, Miracle' which I highly recommend reading. I was greatly inspired by her family's year long venture into eating locally. Plus, I ended up with a few new recipes.
We've all heard of the health benefits of green tea these day, haven't we? Yes we have...thus I will dare to rationalize my little cocktail as being healthy in my mind! LOL. The flavor of the green tea is apt to get lost with the strong flavors of the rum and lime so resist the urge to add more of these ingredients. I recommend Tazo Zen Green tea blend as I think it has enough umph to stand on its own here. Original idea came from the Mellow Monk. Adapted to suit my tastes.
This came in a recent Momsense magazine. Since blueberry season just started here in Virginia, it was the perfect find for me today. It makes wonderfully tasty and healthy pops...eight 5-ounce pops to be exact. Another win in the battle to get rid of HFCS in this house.
My friend Liz introduced me to fresh pita bread with this recipe. It's fun to make and produces such a wonderful pita. You never had it this good. Fresh is better! Can also be made ahead, stored in the freezer, and brought out to reheat. Recipe comes from Epicurious, Gourmet May 2003. Thank you all for such great reviews and suggestions! See added note at end of the recipe.
A hearty Chilean stew that hold a lot of versatility. A good use for leftover meat and for using whatever vegetable you have on hand. Found this on About.com. Have yet to try. Chili pepper amount will very depending on the type of pepper you use and how spicy you like it. Posted for ZWT4, South America.
From Cooking Light: "Russian immigrants gloried in Easter babkas - enriched yeast breads studded with dried fruits and nuts. For a more traditional babka, omit the amaretto and use dried sour cherries and candied cherries in place of cranberries and raisins." Posted for ZWT4, Eastern Europe.
This came from Gourmet magazine, May 2008. Their blurb: "In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is the firm but creamy salted cow's-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture." Posting for ZWT4, Eastern Europe. Start to finish, this takes 4 hours, 30 minutes active cooking time.
Found this on Simply Recipes. If you've never been there, go check it out. Wonderful food blog with lots of great photos, directions, and extra tid bits of information. This is another tasty recipe from the site. Hard to go wrong with ingredients like these. Perfect for brunch when company is coming.
I once had a friend in town whose husband is from Tanzania. This is one of the sides that was served with some coconut fish one evening I was over for dinner. Poor little me had only had boiled cabbage growing up. I couldn't get enough of this! Now that I am more knowledgeable, I know this is just a variation on braising cabbage. Bakari told me it is very important to slice the cabbage thin. I can't remember if his had garlic in it but I usually add it.