This is a delicious, easy bread great for breakfast toast, sandwiches etc. I modified it slightly from “Essentials of Healthful Cooking” from William Sonoma (one of my favorite cookbooks for ideas : ) You can either bake free-form on a baking stone (this is why I call mine “artisan bread” lol) or in a 9×5 loaf pan for a more uniform, attractive loaf.
Continue reading “Multigrain Bread”
The garden is overflowing with zucchini and yellow squash so I created this veg & bean casserole with a corn masa crust. The husband named it Cass-amalé because of the topping reminiscent of tamalé filling; so clever! It’s a perfect dish for sharing and can be made with anything you have on hand, sweet potatoes, acorn squash, greens…
Continue reading “Cassamalé”
Since my last post mentioned big bowls of pasta & garlic bread and my garden is beginning to overflow with tomatoes I believe I will share my beloved tomato sauce recipe…I like to make a huge batch and freeze in mason jars to use as needed. This is not only an Italian sauce (we use on our homemade pizza’s, calzones, pastas) but also a fabulous soup with a chunk of toasted Ciabatta bread. YUM!
Continue reading “Rustic Oven Roasted Tomato Sauce”
I kept hearing and reading about these “miracle” Shirataki noodles. They are made from tofu and yam flour (don’t freak yet…look to the final result) and I found them in the natural section at Wegmans for about $2.39. Compared to 210 calories and 42 grams of carbs for a similar size of regular Spaghetti, I thought it was worth a shot!
- Only 3g of Carbs per sering
- 20 Calories per (4 oz.) serving (of course who eats 4 oz. of noodles?)
- No Sugar, No cholesterol
- Dairy free, Gluten Free
Continue reading “Shirataki Stir-Fry”
Creamy and nutty, hummus is a versatile spread that can be dressed up like in this recipe with sweet roasted red peppers and roasted garlic or kept simple with just the basics; beans, olive oil and a few spices. You can use it as a dip for veggies and pita chips or slathered on a sandwich with avocado and crunchy veggies.
Continue reading “Roasted Garlic & Red Pepper Hummus”