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The slow cooker has most definitely made a comeback over the past few years, and it isn’t only for soups and stews. This recipe is from Fitness Magazine, February 2013 edition, and is a delicious option to take out or stir fry dinners. Most of the ingredients are mixed together ahead of time and slow … Continue reading »
By posting this recipe I am entering a recipe contest sponsored by National Honey Board and am eligible to win prizes associated with the contest. I was not compensated for my time. The recipe reduxers have been challenged by the National Honey Board to develop creative ways to use honey. Since I’ve stopped using sugar … Continue reading »
This certainly is the time of year for celebrations, and the Recipe Redux theme this month is . . May brings showers . . . and to celebrate showers are brunches. Celebration or not, how can you not enjoy a brunch? You can have breakfast and lunch at the same time! My brunch favorites are … Continue reading »
These cookies were inspired by the Toll House Cookie recipe on the package for Nestle Chocolate Chips. The recipe has been changed considerably; they are made without eggs or butter and less sweeteners were used and they are natural. When you have a bite of these moist cookies you will not be able to tell … Continue reading »
Who says healthy food isn’t pretty? I think this stir fry is very colorful! For a quick and healthy dinner, try chopping up some veggies that are in your fridge, stir fry them and add some tofu or tempeh and you have a complete healthy dinner. Here is what I used in this dish – … Continue reading »
Well it certainly does not seem like spring in the Northeast, but the calendar says it is. Since the weather has been so cold, I’ve still been making chili, which I don’t normaly do in the winter months. The last time I made it I was looking for something differnt to go along with it. … Continue reading »
Spring is my favorite season of the year — warm weather, crocus and daffodils sprouting out of the ground; a sign of new beginnings for sure! This month in honor of spring; the Recipe Redux theme is “Green with Herb Envy.” I was excited about this theme since I always have some type of herb … Continue reading »
There are so many different ways to make chili; beef, chicken, ground turkey, vegetables, you name it there’s probably a version. Here is a warming recipe from the The Whole Foods Market Cookbook: A Guide to Natural Foods. This book which is one of my favorite cookbooks is filled tons of useful information about many … Continue reading »
Since it’s almost time for the Oscars, this month the recipe Redux has challenged us to create healthy recipe inspired by a food scene in a movie. I have to admit this one had me a bit stumped at first. I kept thinking about recent movies that I had seen and couldn’t recall any food … Continue reading »
Just about everyone enjoys a sweet treat every now and then. What I enjoy most about granola is that it is not overly sweet. However, most of the packaged varieties have too much sugar in them. These are easy to make and are great in place of a cookie after dinner and are much better … Continue reading »
There are certain things that you get used to buying packaged and then you suddenly realize that it can be made at home, and you are amazed and wonder why you didn’t know this sooner. My recent experience of this was homemade sauerkraut; something I never really thought about making at home. That was until … Continue reading »
With Superbowl Sunday just behind us, another chili recipe may not be on the top of everyone’s list. However, if you can stand more bowl of chili, this is one worth trying. The smoky flavor from the chipotle peppers combined with the sweetness of the squash make this chili a perfectly satisfying meal for a … Continue reading »
Last week I posted a recipe for the recipe redux which was themed: “A Trend in Every Pot.” We were to choose a food trend for 2013 and make it into a one pot dish. The trend that I chose was using vegetables as a main course. Since soup is one of my favorites, I … Continue reading »
The theme for the Recipe Redux this month is “A Trend in Every Pot.” We are to choose one of the latest food trends for this year and throw it into a pot for a soup, stew or one pot dish. When I searched on Google for the latest food trends for 2013 I was … Continue reading »
There is no specific recipe today, just some ideas on how to enjoy Pomegranates which are in season now (from November to February). One of the oldest of fruits, the pomegranate has been noted in ancient writings as a symbol of abundance, health and fertility, and rightfully so. Pomegranates are not only delicious and sweet, … Continue reading »
When I work from home and it’s time for lunch, I normally rely on something that’s been left over in my refrigerator. It only takes a few minutes to throw a few things in a bowl to make a tasty and nutritious lunch. The other day I had two ingredients in mind and thought I … Continue reading »
Happy New Year! I thought it would be appropriate to end the holidays with the very same meal that started the holidays; turkey. I just happened to have one in my freezer from a Thanksgiving sale — perfect for New Year’s Day Dinner. Cranberry sauce is a must for every roasted turkey dinner, an I’m … Continue reading »
In the spirit of the season, along with the recipe redux theme which is to use a gadget to prepare a recipe, I’m going to share a recipe from my mother’s holiday candy collection. There are several that she made year after year, and this is one of the favorites, and one that I’ve recently … Continue reading »
Happy Thanksgiving! This month the theme for recipe redux is to prepare a vintage side dish; either a family favorite or one from an older cookbook or recipe collection. With Thanksgiving and the winter holidays upon us, I thought I would re-do one of my favorite comfort side dishes; the old stand by, green bean … Continue reading »
It’s officially fall and the produce is rapidly moving toward fall and winter vegetables; squash, yams, turnips and other root vegetables. This is also the time of year when we turn to more comforting foods, and there is nothing more comforting than a Sheppard’s pie on a chilly evening. I can remember eating Sheppard’s pie … Continue reading »
I’ve been wanting to make rye bread for a while. We were lucky to have power throughout Hurricaine Sandy and I had plenty of time to bake, so I thought I would make some rye bread . . . then I noticed this recipe for Rye Dinner Rolls on the package of Hodgson Mills Rye Flour. … Continue reading »
First, I have to apologize for posting this so late in the day on reveal day, but I have been still trying to get back to normal from the aftermath of hurricane Sandy. I am in Central New Jersey and am one of the lucky ones that is only dealing with limited phone and Internet … Continue reading »
Now that it’s getting colder, I’m craving the fall and winter foods that not too long ago were far from my mind. Long gone are the fresh tomatoes, cucumbers, zucchini, and green beans (actually a lot of them are in my freezer). I recently read somewhere that you can make steel cut oats in a … Continue reading »
This month the recipe redux theme is about celebrating some of the wonderful flavors of fall harvest — orange vegetables. One of my favorites in this category is the sweet potato or yams. Up until a few years ago, I only prepared them around Thanksgiving until I realized how nutritions they were for you, … Continue reading »
This week the Recipe Redux is hosting a recipe challenge which is sponsored by the soy foods council, and it’s called “How to. . . Tofu.” Soy foods have been part of the Asian diet for many years and are an excellent source of protein and provide numerous health benefits. I often prepare dinners using … Continue reading »
This recipe is an interesting twist on the traditional baked ziti, and is perfect for a family dinner, to serve guests, or to bring to a pot luck dinner. I found this recipe in Clean Eating Magazine. If you haven’t seen this magazine, I suggest you pick up a copy, it has some really good … Continue reading »
Chili is one of my favorites, especially this time of year. There are so many different ways to make it, and to me it’s all good. Here is a version that I put together using ground turkey and vegetables. Since we are enjoying what’s left of the vegetable garden that fed us all summer, many … Continue reading »
It’s apple season, and I’ve been looking for apple recipes, especially ones that don’t compromise the nutrition of this delicious fruit! I found a recipe on the Washington State Apple website for Apple Cheddar scones. I wasn’t sure about the cheddar, so I used the recipe as a base and decided to experiment a bit. I … Continue reading »
This has been a fantastic summer for fresh produce. I’ve been enjoying picking fresh vegetables from my garden, shopping at local farmer’s markets and roadside stands for fresh produce. On a recent visit to a farm market I picked up a bunch of beets, and the cashier said that she ate her beets raw. I’ve … Continue reading »
This has been a fantastic summer for fresh local produce. My zucchini plants are still producing so I’ve had to come up with at least one more way to prepare zucchini. In my searching, I came across a few recipes for zucchini fritters. I’ve never had them before, and they sounded quite tasty. After reviewing … Continue reading »
Sometimes a simple grilled cheese sandwich is all that’s needed for a quick lunch (or dinner), and it’s easy to make. When you add some fresh tomato and a side salad, and you have a basic and healthy meal; except when you go crazy with the gooey cheese that makes the sandwich taste so delicious. I’ve … Continue reading »
With my garden in full swing, and at least one new zucchini on the vine every day, I’ve been trying to think of different ways to cook zucchini so we won’t get sick of it. I’ve been shredding or chopping it and using in scrambled eggs, adding to ground meat dishes and grilling it. I found this recipe … Continue reading »
The only problem with having a vegetable garden is that once the vegetables appear, there is an abundance of them! I’ve only planted two zucchini and two cucumber plants, and I have been eating zucchini and cucumbers just about every day. Here is a recipe for a zucchini quiche that I made the other night, it was the perfect way … Continue reading »
These have to be the best oatmeal cookies I’ve ever had. I found the recipe on the FAGEusa.com website. I use Greek yogurt a lot when I’m cooking to substitute for sour cream, cream and cheese, but I never would have thought to use it in baking. When I saw this recipe, I wasn’t sure … Continue reading »
I’ve always loved cobb salad, it’s like having our own salad bar on your plate. It’s hearty enough to serve for a meal, but if you don’t pay attention to the ingredients the calories can add up. Preparing the salad at home gives you the advantage of controlling the calories, and you can use fresh … Continue reading »
This time of year is my favorite! There are so many fresh fruits vegetables to choose from, it’s too bad that we don’t have a way to keep all of these goodies fresh to last us through the winter months RIght now, my vegetable garden is overflowing with cucumbers, so I’ve been making a … Continue reading »
This is an excellent recipe for Chocolate Chip Cookies that I can’t take credit for. My daughter came up with this version when experimenting with different ways to make cookies. Her foundation for the recipe is the one that is on the back of the package of the Nestle Chocolate Chips. Since she’s not a fan of butter and loves … Continue reading »
I wasn’t planning on submitting another potato salad recipe, but I just love potatoes so thought I would try to put another one together. This one is with a Mexican flare using Greek Yogurt (one of the staples in my fridge) rather than mayo. If you let the salad sit in the fridge for a … Continue reading »
Potatoes, they are delicious and so good for you. Naturally low in fat, a good source of Vitamin C, potassium, yet they still they have a bad reputation. The potato alone is it not the culprit, it’s the way they are prepared. How often do we eat potatoes just as they are or with minimal … Continue reading »
Happy Birthday, Recipe Redux! In honor of their one year celebration, the Recipe Redux theme for the month of June is small bites, following the trendy bite sized dessert fad that has been sweeping through restaurants lately. Since summer is here, I decided to take advantage of all of the fresh fruit that’s available this … Continue reading »
With a name like carrot cake, you would think that it would be a healthy dessert, well think again. Traditional carrot cake is loaded with calories and fat. My daughter asked for carrot cake for her birthday this year, and we started thinking that there had to be a more healthy way to make this … Continue reading »
Summer is here, and that means back yard barbeque time! Here is a recipe for pasta salad that is perfect to an outdoor party, or to serve at home. It’s very easy to make and a refreshing change from the mayonaise salads. Enjoy! Print Pasta Salad with Spinach and Sun Dried Tomatoes INGREDIENTS1 pound of … Continue reading »
Today is the last day May and which means it’s also the last day of the contest sponsored by Frito Lay. Frito Lay has challenged the Recipe Redux members to create a main dish, appetizer or side dish using one of Frito Lay gluten free products. Yesterday I posted a recipe for warm spinach … Continue reading »
This post is my first entry in a recipe contest and give away. The contest which is sponsored by Frito Lay and presented by The Recipe Redux, is challenging us to create a main dish, appetizer or side dish using one of Frito Lay gluten free products Frito Lay has always had a variety of … Continue reading »
This is my second post for the Recipe Redux, and I have to admit this month was definitely a challenge for me. The theme for the month of May was “Sea what you’ve been missing” by creating an appealing recipe using little fishes or sea vegetables. I love seafood, but not the little fishes, … Continue reading »
This is my second time using my new Cuisinart Ice Cream Maker, and I thought I would make some fresh basic vanilla ice cream using simple ingredients . . . heavy cream, sugar, and vanilla. I followed the recipe that was in the booklet that came with my Cuisinart Ice Cream Maker. It only took a few … Continue reading »
This is a unique recipe I found on my favorite Supermarket, Wegman’s, website. It’s very easy to prepare, and their boneless ribs are fairly lean, or you can substitute the ribs for a leaner pork tenderloin. When I first decided to make this, I thought the combination of vegetables was an interesting mix, but I … Continue reading »
Spring is here, and that means it time for ice cream, or in this case frozen yogurt. Though I am not a big fan of ice cream (I think it’s because of all of the fat and sugar that’s in it), I do love the home made version. Once you have a taste of fresh … Continue reading »
This is my first post for the recipe redux. I was excited when I found out that the theme for this month was the first shoots of spring, my favorite season and my favorite vegetable — asparagus. When it’s in season, asparagus … Continue reading →
This is one of my favorite recipes from the Whole Foods Market Cookbook. If you are a fan of beef stroganoff, this is a must try! The savory sauce along with the meaty texture of the portobello mushrooms and tofu makes … Continue reading →
