I can’t believe Thanksgiving is on Thursday! We’re pretty staunch traditionalists in my family. We have to make the same dishes every year. We can’t replace things, so we just keep adding things. One year we had three kinds of sweet potatoes! This year we’re getting a little wild and crazy and making Pumpkin Cheesecake!Read more
I’ve never made zucchini boats before, but after seeing beautiful zucchini at the farm, I decided it was time to give it a try. These are extremely tasty, the zucchini boats are tender but not mushy, and the filling is perfectly spiced with a combination of Italian sausage and ground turkey to keep it light.Read more
It’s been a long time since I’ve made as stir-fry, and I don’t know why I’ve waited so long! I don’t often cook without at least some sort of recipe as a guide, but stir-fry is really forgiving and begs to be adapted to whatever you have on hand. While I was originally thinking I’dRead more
Sorry this post is a bit late, I’ve been busy doing some shopping for a catering event. This weekend I’ll be making Curried Chicken Salad, Veggie Dip, a Spinach Artichoke Dip, and Individual Cheesecakes. I hope you still have some leftover turkey in the freezer, because this recipe will make you interested in eating turkeyRead more
I hate it when cooking experiments don’t turn out. I’ve recently gone through a string of recipes that have all just been so-so at best, and complete failures at worst. This meal came from a failed experiment, but resulted in a delicious meal anyway. While I wouldn’t normally go to this much work for aRead more
Sometimes cooking problems turn in to the opportunity for some kitchen creativity. When baking for the January Carroll Cafe, I got distracted and over-cooked my cornbread scallion muffins. They weren’t burnt, but they were definitely unattractively dark and therefore not suitable to sell. But I hated to waste all that food, so I got creativeRead more
I made this maybe two years ago, and have been meaning to make it again ever since. Clearly it takes me a while to get around to recipes I’ve already tried before. But this is divine. The pork is tender and flavorful, surrounded by a delicious, rich and savory mushroom sauce. I’m a big fanRead more
The enjoyable thing about the School of Christian Living’s vegan challenge is that it forces me to get creative and adapt recipes to work within the limits I have set. This pasta dish was loosely based off a recipe, but to make it vegan and fit in my price point, I took quite a fewRead more
This recipe is a trusty stand-by. I’ve made it several times in the past and it continues to be a delicious fall soup. It’s hearty and chunky and keeps well so you can make it in advance if necessary. Fortunately it doesn’t take long to cook either, so it’s perfect for a week night dinnerRead more
This is a quick, easy meal to throw together. I’d been planning on making pesto stuffed mushrooms, but I needed something a little more substantial than that. Throwing in some whole wheat pasta and ricotta makes this dinner! Paired with a salad, it’s quite the tasty dinner. Roasted Mushroom and Pesto Pasta Serves 6 16ozRead more