"Ice-cream is exquisite. What a pity it isn't illegal." – Voltaire
When I was visiting Chicago, my cousins Betsy and Cole were raving about this recipe they shared — African Peanut Soup. Simplistically delicious and fairly hearty considering it’s just veggies (but some thinly sliced beef would be a yummy addition). I added some cherry tomatoes, Tuscan kale and quinoa. Happy Meatless Monday! Hope you enjoy this keeper that definitely something to savor.
Ok, I promise — this is my last pumpkin recipe, but does it really count as new if I’ve previously posted this recipe? I love this Creamy Pumpkin Sauce; it’s quite easy to make and sure to impress. Maybe you’ve already exhausted that original spaghetti squash pairing idea or maybe you just have no idea what to do with the sauce in general or with its leftovers. Not a fan of spaghetti squash? Try these tortellini pairings below. Love spaghetti squash? Make the below recipes swapping tortellini for spaghetti squash. (Discover an easy way to cook spaghetti squash here.) Not a pasta fan? Just use sautéed kale and/or spinach as a substitute for anything pasta. No matter the way you choose to prepare this, you honestly can’t mess up because any combination is delicious. As a possible contender for holiday dishes or entertaining, here’s two options to transform any meal (pasta or not) using the creamy pumpkin sauce:
Continue reading “Pasta & “Pasta” Pairings for Pumpkin Sauce”
What a simple, easy, delicious side and most importantly, a new classic. This is one of the main recipes in my arsenal that I repeatedly use; it goes with anything and everything — substitute for pasta, pairs well with fish, chicken sausage, chicken, turkey meatballs . . . The Spicy Garlic Sautéed Kale & Spinach gives you some of your daily dose of greens and adds color and flavor to any plate. Can’t deny that, right?
Kale is absolutely lovely — savory, hearty, earthy and versatile. That large spiny stem running down the middle of it is far from wonderful; it’s an added pain. Unless your recipe calls for the spine intact, such as a quiche, this way allows you to focus on the leaves and the best part of those leafy greens. While I show this “How to” with Dinosaur Kale (as known as Tuscan Kale for its prevalence in Italian cuisine), Curly Kale works just as well. Now you can really (and easily) eat more kale.
Eat Drink Savor Repeat 