This salad is one of my newest creations. It’s really yummy and is great if you are trying to be low-carb or gluten-free! You can also switch up the ingredients to make it your own.
It’s that time of year for fall cooking! Yesterday it was overcast and cool most of the day, and I was craving soup. In looking at what I had in my kitchen, I decided to make Tortellini Soup which I love. I never met a soup I didn’t like though. Soups are comfort food to me, and they are easy to make.
I always have white cannellini beans on hand which is a staple for Italian soups, and I use them often. Of course, it’s hard to see from the pictures that they are in the soup.
I did not have carrots in the frig, but that is something I normally would put in this soup. It tastes just as good without them, but if you had them I would definitely add them. The great thing about soups, is that you can almost throw anything in a soup, and it will taste good.
Thai noodle salad with almond butter is my newest creation. I make Thai noodle salad all the time and always switch up the different veggies I use. This time I decided to try it using chunky almond butter instead of peanut butter and it turned out great. Almond butter has less sugar and is healthier for you, but I still love the more traditional Thai noodle salad as well. This is a great option for people who are allergic to peanuts!
I also used my favorite gluten free pasta by Ancient Harvest made with quinoa. You can usually find this pasta at any grocery store.
Thai noodle salad is also great with shrimp, chicken or beef! Other vegetables that are great with this dish include, but are not limited to: asparagus, snow peas, cilantro, radish, and greens.
This Quinoa Curry Salad is one of my newest recipes I created. The curry flavor mixed with the sweetness of the cranberries and the tanginess of the lemon juice and zest all blend in together very nicely.
Quinoa is one of my favorite go to’s because of the health benefits. Botanically Quinoa is not classified as a grain, although nutritionally it is considered a whole grain. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium phosphorus, potassium, calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.
Most of the time I buy the organic quinoa in the frozen section at Trader Joe’s. However, you can buy the kind you cook over the stove as well.
I always love to experiment with ravioli fillings. Last night I made this sweet potato and prosciutto ravioli, and I really loved it. I made a quick homemade white Alfredo sauce with fresh rosemary. The rosemary paired will with the sweet potatoes and prosciutto.
The filling was very easy to make. All you are doing is making mashed potatoes, but you don’t want to put the butter or cream/milk in it for a ravioli filling because it would be too moist.
I love to make homemade dough for the raviolis when I have time, but using wonton wraps are easy when you don’t have as much time.
I like the round wonton wraps, but you can use the square ones too.
What do you do when it’s 100 degrees outside and you don’t want to use the grill? Stay in doors of course! Cooking at 200 degrees keeps the heat out of your house, and then you get ribs that just fall off the bone. And what goes better with ribs than potatoes. I made rosemary sweet potatoes with my ribs last night.
Sweet potatoes are my favorite because they are not as sweet at yams. And sweet potatoes stand up well in the over for a longer period of time because they are harder than yams or regular potatoes. I added a little chili olive oil in addition to the fresh rosemary just to experiment, and it tasted really good. Usually I will add cayenne pepper to my dry rub, but I skipped it this time since I added some chili olive oil. I didn’t want the potatoes to be overpowered by the heat.
My husband was pleasantly surprised when he got home from work and ribs were waiting for him. Ribs are definitely one of his favorites. The best thing about slow cooked ribs is that the meat just falls off the bone. And as ribs go, pork ribs are the best!
Every year my husband and I go to Lake Arrowhead for the 4th of July weekend with our family. My sister-n-law has a beautiful house there overlooking the lake. We spend our time on the lake, but we also spend a fare amount of time cooking, eating, drinking and hanging out on the patio.
I love to experiment with new foods together, so I came up the this yummy appetizer where I grilled peaches marinated in chocolate balsamic vinegar.
What can go wrong when you put fresh peaches in anything right? I served the grilled peaches with buratta cheese and candied pecans with a small amount of honey drizzled on top. I served it with some cranberry and pumpkin seed crackers, but you can pretty much serve this with any type of cracker and it would taste great!
I love buratta cheese because it’s creamer than traditional mozzarella cheese and it has a richer flavor. If you have never tried it, I highly recommend it. I use it a lot when I make my Caprese salad as well.
You can find buratta cheese in most stores, but if you cannot find it traditional mozzarella would taste great with this too. Or if you are feeling more adventurous you could also try ricotta cheese which I almost tried. I will save that for another time.
These raincoast crisps are one of my favorite crackers. This particular brand is harder to find, but you can usually find similar ones in most stores.