I don’t know about you, but when I roast a pork loin, or bake pork chops, I always have leftover meat. Most likely I find myself in this situation because I’m always ready to cook for a crowd, and now I’m cooking for two.
But that’s okay, there’s no such thing as wasting food in this house. I can always put leftovers to good use.
If you’re skipping wheat and gluten these days and looking for an alternative to pasta, spaghetti squash probably isn’t for you.
Especially if you’re a pasta lover.
While I realize many a person might differ with me, I just can’t find the correlation between this stringy squash, and those tender pasta noodles swimming in a garlicky tomato sauce.
Do you remember the broccolette I bought at Costco a few weeks ago to serve with this chicken in a lemony thyme sauce?
We liked that broccoli so much, we decided to dish it up with meaty chunks of cod, and lacking the energy for a multiple pan meal determined a roast in the oven was the way to go.
I’m sorry to see summer come to an end. Here in Seattle, we’ve had an amazing run of glorious sun. If you’re a Seattleite, you know summers like this are few and far between.
Do you recall my Ball Canning Supplies giveaway a few weeks ago?
If not, let me quickly recap. Kelsey sent a generous box of canning supplies provided by Ball for me to create my own canning creations, and some to giveaway. In the box was a jelly maker, jars and cookbooks. Not to mention labels and pectin.
What a wonderful gift, but what was this novice canner going to do with all this canning equipment? Call Grandma and ask her to teach me how to use it!
Have you heard of Meatless Mondays?
Meatless Monday has been around since approximately 2003, and was started as a way to improve your health by abstaining from meat for a day. The idea was to help reduce your risk of cancer, heart problems and obesity, at the same time you would also be supporting our environment by reducing your carbon footprint.
Sounds like a good thing to me and these veggie burgers fit this theme perfectly.
As far as I’m concerned, the sauce is the best part of any stir fry recipe.
I want a spicy sauce in every nook and cranny of my chicken and vegetables when I pick them up with my fork. What’s more, if there’s a nutty brown rice served on the side, there’d better be enough sauce to drip over the top.