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Roasted Creamy Tomato Gorgonzola Soup
A couple weeks ago I went to lunch at a deli down the street from my work and had the most delicious Tomato Gorgonzola soup. I decided to try and make it myself. I scoured the internet for a recipe and ended up mixing several together to make this one.Wild Mushroom Curry
I promised Kastarte2 that I would post some curry recipes, so here is one of my favorites. It is from a restaurant here in Seattle called Cafe Flora (hubby bought me their cookbook for Mother's Day last year!). I usually eat here once every few weeks!my recent planting
well over the last couple days ive been planting seeds like crazy. i planted 97 seed pods of vegtables and flowers.
i planted cucmbers, peas, tomatos, bell peppers, zucchuni, sweet william, zinnias, a wild flower mix, marigolds, radishes, carrots, parsley, chives and pumpkins.
Dinner Challenge #7 : P.W.’s Spicy Macaroni & Cheese / P.W.’s Homemade Ranch Dressing
OK girls! After a two week well deserved break, here's the next dinner challenge on Iron Chef SugarLand! This week's secret recipes are both from The Pioneer Woman (seriously, who doesn't love her?).
Grilled bell peppers in olive oil (Poivrons grillés à l'huile)
Warning: I'm French! ;-) Ingredients for 4: - 2 bell peppers (1 red and 1 yellow) - 3 cloves of garlic - olive oil - salt and pepper Preheat the grill of your oven at 482°F (250°C). Cut the bell peppers in half.USMC gals "themed care packages"
My boyfriend will be leaving for his first tour at the end of the year and we have been avoiding the topic for a long time. Now that it is soon appraching I have taken an interest in doing everything I can to be prepared.
Well, I recently came across USMC gals ( http://www.usmcgals.com/ ), an online community for all those people who have a loved one in the military.
Family Friendly - Pepperoni Pizza Chili
Last night I made this for all of us. For Baby J I pureed her portion and added some pureed carrots and peas. She gobbled it up.
Fire-Roasted Wild Salmon With Stir-Fried Brown Rice
This is a light-but-not-skimpy dish at Miraval, a health resort where guests dine for healthy dishes like the one above. Prep: 15 min; Cook: 30 min Ingredients: 2 tsp canola oil 1 16-20 oz wild salmon fillet, skinned 2 Tbsp chopped red bell pepper 2 Tbsp chopped celery 2 Tbsp thinly sliced scallions 2 tsp chopped cilantro 2 c cooked brown rice 4 c vegetable broth 4 bunches baby bok choy, sliced in half 1/2 c pineapple sauce Pineapple sauce 1/2 tsp chopped shallots 1/2 red bell pepper, chopped 1/4 fresh pineapple, cored and chopped 1/2 tsp minced fresh ginger 2 Tbsp brown sugar 2 c pineapple juice 1 Tbsp rice-wine vinegar Directions: Heat grill and preheat oven to 350ºF. Brush 1 teaspoon oil on salmon and season with salt and pepper to taste.Grilled Vegetables With Balsamic Dressing
Summer is right around the corner and nothing says summer like grilling. This fuss-free veggie dish can be prepared ahead and kept at room temperature before being tossed with the greens. The recipe contains quite a high percentage of calories from fat because of the olive oil, but the total calorie count is pretty low.
Yum Yum Delicious: Good Basic Chili
Great for football Sundays (go Bears!) another recipe from Penzeys Spices 2 lbs ground beef 3 TB vegetable oil 1 medium onion, chopped 1 red bell pepper, chopped 3 cloves garlic, minced, or 1/2 tsp granulated garlic (Penzeys) 1/2 tsp fresh ground black pepper 1 tsp cumin 1/2 tsp chipotle pepper (Penzeys) 1/2 - 1 1/2 tsp crushed red peppers 3 TB chili powder (Penzeys is the best) 3 cups water 1 26 oz. can tomato puree 2 16 oz cans no salt added chopped tomatoes 2 16 oz cans kidney beans, drained 1-2 tsp salt Brown beef in two batches in a thick-bottomed soup kettle. Drain off fat and set browned beef aside.
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