Category Soups & Salads
I was going through old cookbooks that have been passed on along the years. I found one that my Mother in Law gave me that is titled "Light Cuisine" Cook Light ~ Eat Right, presented by Professional Home Economists in 1979. The recipe that most intrigued me was the pumpkin soup. I had never made it before and I had everything in my pantry at home. The woman who shared the recipe is Barbara Gershman...Read More
What I love about this recipe is that you can adapt it any way you'd like. Use bacon. Don't use bacon. Use cheese. Don't use cheese. I'm lactose intolerant so this recipe was right up my alley. I'm also vegetarian; however made this with bacon so that I could share it with everyone else. It was wonderful and I would make it 100 more times. A huge thank you to Tammy Upshaw who gave me my first Dutch oven...Read More
I found this little gem of a recipe in Cooking Light magazine. It was part of a Cost Plus World Market advertisement. They give the recipe and let you know that you can find rice vinegar, soba noodles, wasabi paste and soy sauce at their store. Steamed vegetables retain more water-soluble nutrients than their boiled counterparts...Read More
Looking for something to do with the leftover ham bone from Thanksgiving and Christmas? Freeze it and make a homemade split pea soup in your crock pot. Serve alongside a grilled cheese sandwich, green salad, toasted baguette, in a sourdough bowl, or crackers. My 1st attempt at split pea soup and I am in LOVE!Read More
A fall favorite, butternut squash shines brightest when used as a base for a rich, warming soup. Serve this full-flavored soup as a first course or as a smooth vegetable stew over rice with a side of cooked greens. We've used luxurious full-fat coconut milk, which yields a decadent, silky soup. You can use light coconut milk, if you prefer, for a soup with less body (and only 1g saturated fat per serving).Read More
Our neighbors brought over a bowl of this soup and my husband loved it. He asked if I could get the recipe and make it for him. I took the Cloud’s recipe and added a little flare of my own. If you don’t make this soup, I at least suggest you visit a Claro’s Italian Market if you live in Southern California. Or swing by The Corner Butcher Shop in La Verne for their specialty sausages. http://store.claros...Read More
Halloween weekend we had our family friends come stay with us. Emily brought this fabulous orzo salad that I just couldn’t get enough of. While we were getting pedicures you told me all the steps and ingredients to make this orzo salad. That Sunday night I immediately hit Trader Joe’s to purchase everything. It is very quick to make...Read More
I visited Tilted Kilt in Chino California recently and enjoyed a cup of their cheesy beer soup. I enjoyed it so much I wanted to recreate something like it at home. Not really knowing all the ingredients besides it having tons of delicious cheese, beer, and some spice I decided to take a stab at it...
Clinton Kelly made two great recipes on The Chew yesterday. His Spaghetti Squash with Roasted Red Peppers recipe was meant to be a light, healthy dish you can have during the week. You can scoop every bit of squash out leaving only the skin. This is 32 calories per serving. But when it comes to the weekend, Clinton Kelly made a sinfully great savory dish, his Cheesy Squash Fondue recipe...
A former co-worker Tyler sent me this recipe. I couldn’t be happier. I love Caesar salad at restaurants but hadn’t attempted it at home. I took the recipe and made a couple alterations. It came out wonderful. You must like cilantro, garlic, and anchovies to enjoy this one. Packed with bold delicious flavors! Thank you Tyler for sharing this with us.
Special Note: If you don’t like anchovies, you ...