Diet Specific
Recipes for those looking for Gluten Free, Vegetarian, and Low-Carb options, as well as recipes that are generally considered Healthy Choices.
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Thai Red Curry Carrot Soup
Here we go again with Red Curry Paste. I simply love how it’s flavor influences dishes. It’s not spicy hot, just full of wonderful fragrant ingredients. Today I was consumed by a craving for Thai Red Curry Carrot Soup. It began early this morning and by the time noon rolled around my mind was made up. Home I went and within 30 minutes we were enjoying this heavenly soup….it is that easy to make and oh so good.
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Pomegranate, Zucchini, and Avocado Salsa {Share the Love}
A couple years ago, just before the Christmas Holiday season began, I sat down on my living room rug with literally years of issues of Martha Stewart Living magazine scattered around me. I began to bookmark recipes (and decorating ideas) I wanted to try. It is our family tradition that Christmas Eve dinner is comprised of finger foods….some annual favorites, but also a chance for us to experience new recipes. I’m sure I turned down page corners on at least 100 recipes that year, and one of the few that actually made the cut was Pomegranate, Zucchini, and Avocado Salsa.
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Cranberry Orange & Ginger Chutney Brie Tarts
I have to admit I’ve never been a big fan of cranberry sauce. My mom and sister loved it, so it was always part of our Thanksgiving buffet, but I just never warmed up to it. However last year I discovered a recipe for Cranberry Orange Chutney {with Crystallized Ginger} and as a new lover of ginger anything I thought I’d give it a try. It was the perfect hint of tart for these Cranberry Orange & Ginger Chutney Brie Tarts.
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Carrot Cake Shooters {Surreal Bites}
“We eat with our eyes first.” I’m a believer. One of my most favorite cookbooks is Surreal Gourmet Bites by Bob Blumer. Below are a number of the “showstoppers and conversations starters” that can be found in this gem of a book and on the pages of Lemony Thyme. Today, as a Thanksgiving treat I am making Carrot Cake Shooters kicked up with a little splash of Irish Cream Liqueur.
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Savory Bread Pudding {with Roasted Butternut Squash, Onion & Sage}
For the past couple of years I’ve been making Bread Pudding during the holidays, sweet bread pudding that is. Bread pudding is such a wonderful palate for flavor, pumpkin with butterscotch or cinnamon & brown sugar with pecans, or maple syrup with walnuts…the combinations are endless. It wasn’t until this summer, when our herb gardens were overflowing with love, that it hit me……Savory Bread Pudding.
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Spinach & Avocado with Pesto Grilled Cheese
I was debating whether or not to post this sandwich. After all, it is only a sandwich. But after two days of making special trips home for lunch…because ALL I WANTED was to have only this sandwich….I think it’s worth sharing. The Spinach & Avocado with Pesto Grilled Cheese is the bomb!!
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Cranberry Orange Chutney {with Crystallized Ginger}
This super easy recipe is a wonderful twist on the Thanksgiving favorite cranberry sauce ~ Cranberry Orange Chutney with Crystallized Ginger. I’ve slightly adapted this recipe from one I found on Epicurious and this year we’re going to use this lovely chutney in Cranberry Orange & Ginger Chutney Brie Tarts, a recipe by the Authentic Suburban Gourmet. I can hardly wait!!
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Split Pea Soup with Ham {just like Mom’s}
I can’t recall many Saturday Adventures with Mom that didn’t involve a quick stop at the Honey Baked Ham store…so I could run in to check for ham bones. Mom waited in the car, anxiously watching for me to give the thumbs up. You see, years ago when we first began this ritual, they actually gave them away for free. When Mom was on a mission to make Split Pea Soup it wasn’t unheard of for us to hit 2-3 locations before finding the prize. Imagine being able to make a gallon of Split Pea Soup with Ham for the price of two bags of split peas (less than $3.00).
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Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree}
Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree}. Not sure if I need to say more. LOVE the Sea Scallops, they are such a huge treat. Simply pan searing them with a sprinkle of salt & pepper is all they really need….but huh huh we gave them a little more. If you’re going to sear them in butter anyway, why shouldn’t it be in that seductive favorite Sage Brown Butter.
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Flat Iron Steak Fajitas {with Mexican Rice}
We were first introduced to Flat Iron Steaks a couple years ago and they are now a favorite for recipes that call for a nice thin sliced steak. They love to be marinated which is how this quick and easy Steak Fajitas recipe adapted from Simply Recipes begins.
