This. Was. Delicious. And since it’s only about 340 calories a serving, it’s definitely on my make again list. It also freezes well too, so it’s a perfect candidate for weekend make-ahead cooking.
If you’re making this for company, ramekin dishes would look great. For practical reasons (and the fact that I couldn’t find white ramekins with seal-able lids), I used small glass Pyrex dishes. Hey, my mother-in-law already likes me, if she comes over for supper, she won’t need the extra presentation. 😉
Goes well with a dinner roll and a side of vegetables. Continue reading “Individual Beef and Mushroom Pies”
A while ago I had “high tea” with a friend and her mother. (Hi N!) If you’ve never had high tea, I highly recommend it, it’s a great way to sample new foods and teas. One of the foods I instantly fell in love with was the red lentil and apricot soup. It sounds like a weird combination, but OMG it was delicious.
Sooo, I had to figure out how to make it. After much research and testing, I’ve come up with the recipe below. If you’d prefer a vegetarian version, feel free to use vegetable broth and omit the sausage. Both ways taste great. 🙂
Extras freeze well and can be reheated in a slow cooker on low. Goes well with a bread roll.
Continue reading “Apricot Red Lentil Soup”
I’ve been eating these for breakfast for a week and OMG what a treat. They freeze well and warm up in the microwave easily – perfect for work. My co-workers are jealous when they smell them… 😉
This is a sweet variation of the Quick Biscuits I posted last week. I wanted something easy for breakfast that tasted like it was off the diet radar.
The easy part is that they’re quick to make and you can make them ahead of time and freeze them. The “yum” part is the honey and cardamom – they’re a nice hint of sweet and spice without being overwhelming.
The secret to the diet part is plain non-fat Greek yogurt; the extra thick yogurt cooks like soft cream cheese without all the extra calories. The other diet secret is that this uses biscuit dough instead of puff pastry. Trust me though, no one will notice. 😉
Continue reading “Easy Honeyed Apple “Cream Cheese” “Pastry””
I have no idea what else to call this but a casserole. It was an amalgamation of things I had in the fridge or freezer and it turned out really well. The parmesan kicks up the flavour, the red pepper and spinach pump up the visual appeal, and the creaminess of the squash contrasts nicely with the bread crumbs. It also happens to be healthy and easy, so bonus points all around. 🙂
I had some quick gnocchi that I’d made earlier and froze, and some roasted butternut squash (also made ahead of time and frozen). If you don’t have gnocchi handy, just skip it and serve with rice, and if you don’t already have some roasted squash, just toss it in the crock pot raw. Continue reading “Slow Cooker: Butternut Squash, Lentil and Gnocchi Casserole”
I love Italian wedding soup. I especially love it when it takes almost no time to make and can be prepped for later. I made two of these and froze them for later in the week.
In this version, I used a spicy sausage. Sausage is a lot easier to make than tiny meatballs, and I like the little extra kick, but you can use whatever type of sausage you like.
Goes really well with a soft bread roll. Continue reading “Quick Italian Wedding Soup”
I made these as a breakfast biscuit, but this recipe is so versatile it can be used for a lunch soup accompaniment or supper side dish.
In this version, I added a diced jalapeno because my other half is a little weird that way, but if you’d rather add 1/4 cup of grated cheddar or 2 Tbsps of dried herbs, feel free to customize.
Goes well with a slice of cheese and a good jolt of caffeine. 😉 Continue reading “Quick Biscuits”
I make these last Christmas and they were so good I had to make them again. I think I’m getting spoiled for homemade bread.
One of the comments I got over and over (besides “yum”, and “omg this is good”) was “how did you get them so perfectly shaped?” That part is super easy – you just need a kitchen scale to measure out even amounts of dough and two equal sized pans.
This recipe makes delicate, light, soft dinner rolls which freeze really well. If you’d rather have hamburger buns, all you have to do is shape them a little differently at the end. You could even do a mix of rolls & buns; one 9×13 inch pan could be used to make 18 dinner rolls leaving the other half of the dough for 18 hamburger buns on large cookie sheets. Continue reading “Soft Bread Rolls”