Posts Tagged ‘recipes’

spud stud

i thought id tried every variation under the sun of cooking a potato… until i stumbled across a couple of recipes for hasselback potatoes!

they seemed kind of like a mix between a baked potato and scalloped potatoes. top em’ with some bacon bits and you could serve these babies up as your main course. they have the looks of being prepared by a skilled hand, but a pair of chopsticks will have you mastering this recipe in no time

HASSELBACK POTATOES

Ingredients:
russet potatoes, thoroughly rinsed
olive oil
bread crumbs (i used a GF version)
shredded cheese (i used daiya rice shreds)

Directions:
1) Heat oven to 450*. Place chopsticks on a cutting board on either side of the potato and cut thin slices all the way down the length of the potato. Be careful to not cut all of the way through it!

2) Place potatoes in a roasting pan coated with a thin layer of olive oil. Drizzle olive oil over potatoes and bake for about 45 minutes.

3) Once they’re done, remove the pan from the oven. Mix some cheese, olive oil and breadcrumbs in a bowl (enough to cover however many potatoes you’re cooking) and spread onto potatoes, making sure to get the mixture into the cracks. Top with some salt and pepper and place the pan back in the oven until the cheese is melted.

~*ENJOY*~

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squash nut – part 1

i’ve had four medium sized butternut squashes from the garden patiently waiting in my garage for the past couple of months to be used in the perfect recipe. i knew i wanted to make some sort of soup once the “soup season” was upon us

this weekend turned out to be a soup-makin-kinda-saturday-afternoon. i found this recipe and altered it a bit – of course.

a little bit of slicing and dicing for the prep work. boil, simmer, then blend. this soup came together so simply and has such a warm your bones kinda taste to it. def adding this one to the archives for future use!

BUTTERNUT SQUASH SOUP

Ingredients:
2 T. olive oil
2 carrots, diced
2 celery stalks, diced
1 large onion, diced
4 c. cubed butternut squash, fresh or frozen
1 to 2 inches freshly grated ginger (depends on your liking)
1/2 t. chopped fresh thyme
4 c. low sodium chicken (or veggie) broth
1/2 t. salt
1/2 t. pepper

Directions:
1) Heat oil in a large soup pot. Add the carrots, celery and onion. Cook until the veggies begin to soften and the onions turn translucent.

2) Stir in the squash, ginger, thyme, broth, salt and pepper. Bring to a boil, reduce heat and simmer until the squash is fork tender – about 30 minutes.

3) Use an immersion blender (or traditional blender once cooled) to puree the soup. Add salt and pepper to taste.

~*ENJOY*~

check out the RECIPES page for more tasty bits of fall goodness

chewy choco bars

what’s 1 inch by 4 inches and reminds me of my packed school lunches from childhood?

chewy chocolate chip granola bars!

i’ve had a crazy craving for these lately, but with the recent realization that most oats are processed with wheat flour (WHY would they taint something so pure?!), i couldn’t risk indulging on the tasty ones sold at the food store

so to my kitchen i went – i whipped up a batch of these babies this weekend, and mannnn are they tasty! no baking needed. a little saucepan action and mixing some ingredients together in a bowl. the hardest part was patiently waiting for them to set up and come to room temp so they weren’t a crumbly mess. i wrapped them all up separately so i could take them to work in my packed lunch – just like old times :0)

CHEWY CHOCOLATE CHIP GRANOLA BARS
makes 16 bars

Ingredients:
nonstick cooking spray
1 3/4 c. gluten free quick cooking oatmeal
1 1/4 c. gluten free crisp rice cereal
1/3 c. lightly packed light brown sugar
1/3 c. vegetable oil
1/3 c. honey
1/2 c. min semi-sweet chocolate chips

Directions:
1. Spray an 8″ x 8″ baking dish with nonstick cooking spray, set aside.
2. Mix the oatmeal and rice cereal in a large bowl, set aside.
3. In a saucepan over medium-high heat, bring the brown sugar, vegetable oil and honey to a gentle boil. Add to the oatmeal and rice cereal mixture and combine everything until it’s all coated.
4. Pour this mixture into the baking dish then sprinkle with the chocolate chips. Use the back of a kitchen spoon to press everything down into the pan. When it’s cool to the touch, cut it into 16 (1″ x 4″) bars.

~*ENJOY*~

also indulged upon this weekend were the fluffiest pumpkin-y cookies i have ever tasted. if my SIL is reading this and wants to pass on that recipe, i’ll put that in a post this week. they would make for a perfect ending to a heavy thanksgiving dinner!

check out the RECIPES page for more goodness

~Mel

made ya look

looks can surely be deceiving

here you are thinking, why is Mel showing us some random succulent plants on silver trays?

mwa-haha

they’re really CUPCAKES!

i take no credit at all for these – check out more pictures, details and the recipe HERE

the worst dinner guest EVER

everybody’s got one (or many) of them in their lives – the dinner guest you’re just not sure how to feed… they’re gluten-free, egg-free, nut-free, dairy-free and decided to become a vegan on top of it.

i can’t really talk :0) when people have me over for dinner i’m sure their brain starts to boil trying to figure out something i’m not allergic to!

(THIS POST) couldn’t have gone up at a better time – highlighting 5 meals that can feed nearly anyone and 5 desserts nearly anyone can love

my RECIPE page is filled with ideas for feeding these specific types of dinner guests, so if you don’t find what you’re looking for on the post mentioned above, check out my page for some more tasty ideas! or send one of your favorite recipes my way – i have quite a nack for converting them to allergy-free

mini carrot cake

have you ever thought to use your panini press to bake? i def have not – until NOW!

this remarkably crafty woman over at the blog Panini Happy does just this, and much, much more on her panini press

i came across her recipe for Mini Carrot Cake and am starting to look at my panini press in a whole new light!

perfect for two:

get the recipe and directions HERE!

gone are the days of pulling out the old uni-tasker out for just ooey-gooey-toasted-sandwiches – game on panini press, GAME ON!

microwaved chips

homemade, crispy, fat-free chips made in your microwave in 3-5 minutes… is anyone else skeptical about this gadget?

i’m normally one to jump on board the gizmo-wagon, but i don’t know about this one. have any readers tried one of these things?!

granted – the ease of it does sound enticing. for under $20 you get a mandolin to slice root veggies or fruit and the tray cooker for your microwave. slice, pat dry, nuke for 3-5 minutes and out come your tasty chips

check out more details on the actual product HERE

if you’re not feeling the microwave-ness of it all, HERE‘s a post from a couple of months ago with a recipe on HOMEMADE VEGGIE CHIPS