My recipe for Rutabaga Gnocchi. Made from scratch then lightly tossed with my Lemon and Thyme sauce. Simple yet delicious!
There was a time, years ago, when this was on my table pretty much whenever I had friends over for a lazy Saturday lunch. And I love it still. It’s simple and undemanding to make, and can equally offer summer sprightliness or winter comfort, and in summer you might certainly consider scattering over basil on serving, along with the parsley. The sauce itself (rather like the eggs in a carbonara) is not actually cooked, but warmed through as it’s tossed fragrantly with the hot pasta. I find when cooking such an amount of pasta (though bear in mind that this recipe halves easily enough), it is always a good idea to put the pan on to boil quite a bit before you think you need to. Once it’s come to the boil, you can switch off, cover the pan, and know that you are almost ready to go. And finally, may I suggest that with the two egg whites you have left over, you make a batch of Forgotten Cookies within two days, if the egg whites are kept covered in the fridge... And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Mini BBQ Cheddar Meatloaves are flavored with melty cheddar cheese and sweet BBQ sauce. This tasty twist on classic meatloaf is a hit with my family!
Growing up with an Italian father meant pasta was the norm for dinner. Sure, sometimes we had scaloppini, risotto, or sometimes even lasagna, but more often than not, it was pasta. Thats why, when I found out I was a celiac, I thought my parents might actually disown me. I stressed over how my dietary restriction would alter the whole family’s eating experience. Most of all, I was personally devastated.
To enjoy this North Country specialty you have to get sauced
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How to Make: Lavender Jelly: My first encounter with lavender jelly was at an arts and craft fair in Christchurch, New Zealand. The year was 2005, and there were many different things shown there that day. Pottery, soap carving, you name it.Anyway, I decided recently to try and…
It might sound odd to introduce this as a baked pasta for summer, but that’s how I’ve always thought of it. Actually, I’d all but forgotten about it, but it popped into my mind recently, and I have returned to it happily. I’ve cooked it a few times in quick succession recently, and I feel it will be a mainstay of the summer which I hope is to come. True, I wouldn’t necessarily want to make this during a heatwave, but it’s perfect for an al fresco supper or weekend lunch when the air is balmy and the mood mellow. It is a simpler recipe than you might presume, in the sense that no part of it is difficult, though I admit it’s fairly process-heavy: you need to make the tomato sauce; mix up the filling; boil the pasta shells for 5 minutes; stuff them and cover them with the sauce before it all goes into the oven to bake. It feels like less of an undertaking, I find, if you’ve made the tomato sauce ahead of time and also if you use frozen rather than fresh spinach. (Indeed, I’ve decided to specify just the frozen in the ingredients list as the amount of fresh you need is really quite daunting — and relatively expensive — though do see Additional Notes if you would prefer to use fresh spinach.) If you have the fridge-space, you can actually make up the whole dish ahead and keep covered in the fridge for up to 2 days, though you will have to add another 15-20 minutes cooking time. This is best warm, rather than piping hot, so once the dish of plump, stuffed shells is out of the oven, let it stand for around 15 minutes (and up to 30) during which time you can toss together a sprightly salad to eat with it. I always go for my Crisp Green Salad with Parsley and Capers. Make sure you use the large/jumbo pasta shells, conchiglioni, here — not the small conchiglie. The 250g here should be about 38 shells. For US cup measures, use the toggle at the top of the ingredients list. Adapted from the recipe in FOREVER SUMMER.
A tasty and effortless recipe for roast feta couscous and squash. This easy little dish is full of flavour and large enough for a midweek dinner or you might use it like a vegetable side dish.
So you had a big night last night! And now you want to die. But this egg sandwich? This sandwich wants you to LIVE.
This is one of those recipes that is easier to follow than to write: that's to say, there are many bowls involved, which might make this look troublesome and fiddly, but the actual process involved is almost insultingly simple. Now, I know that it is not strictly right to indicate that you cook couscous by pouring boiling water over it. In an ideal world, I accept, one should soak the grains in cold water before steaming them over hot, but I take the shortcut, and repeatedly and I apologize to those whom I thereby offend. For US cup measures, use the toggle at the top of the ingredients list.
These days, treehouses aren’t just simple wooden structures...check out these awesome fort and treehouse designs for kids.
Let's be real. College food sucks. And I think if I have to eat one more thing out of the dorm cafeteria I might die.This is where I usually say how I am being dramatic and kidding, but I am serious. Dorm food is the worst. These recipes are home cooked meals perfect for your little...
I knew I had to make it the second I saw it on Instagram.
 Cheesecake can be made in so many different ways, and yet it seems that most recipes gravitate towards ultra-rich, dense, heavy versions of the dessert. I was flipping through a cookbook – the gigantic and exceptionally well illustrated Ultimate Healthy Eating Cookbook, ...
I might actually make this Cucumber Lassi Green Thickie a regular thing as part of my standard diet as it’s so tasty! I get SO many requests for a no fruit, veggie based, complete meal Green Thickie. So here it is!
This is literally ~the easiest~ one bowl shoyu udon or soy sauce noodles recipe that was actually a spur-of-the-moment creation since I just had a short break from work and wanted a satisfying noodle dish.For this One Bowl Shoyu Udon or Soy Sauce Noodles, I used instant fresh udon noodles that I keep in the fridge. These noodles are in vacuum-sealed packets and are already cooked so I just soak them in some hot water to carefully separate these and cook them down a bit more. I mixed in all the sauces and seasonings before mixing some sliced tofu in and TA-DA! I had a hearty meal in minutes.
