Posted in September 2012

Parsnip Fries

To make these fries, first preheat your oven to 450 °F. Then peel 8-10 parsnips and cut them into fries. Place your fries on a baking sheet and toss them with 1.5 tbsp. of safflower oil, 1/4 tsp. of sage, and some sea salt. Roast for 20 minutes or until they are tender. Be sure to … Continue reading

Maple Glazed Acorn Squash

This recipe is so sweet I had to make up a new category-veggie desserts! To start, preheat your oven to 350 °C. Then core and remove the seeds of  1 acorn squash. I think it is easiest just to slice the squash crosswise into 1 inch slices.  Next, place them on a baking dish and bake … Continue reading

Enchanted Endives

Endives? Endives! Really? Did I really think that Son #2 would eat what basically amounts to cooked lettuce? Well, probably not but I read an article that said that the trick to getting kids to eat their vegetables was simply to give the dishes cool names. So instead of having rutabaga for dinner your family would … Continue reading

Potato Waffles

This idea comes from a  Huffington Post food slide. Their slide looked much better than my final result but was a little skimpy on the details. This was probably because much of this recipe depends on your waffle maker. In any case, here’s what I did. Shred 4 medium-sized yellow potatoes (this made two large waffles) … Continue reading

Heart of Palm Salad

This is the simplest salad in the world, making it perfect for a weeknight. Simply take 1 can of heart of palm, drain the liquid and cut the palm hearts into bite-sized slices. Then pit and cube 1 medium sized avocado. Put both the heart of palm and the avocado in your serving bowl and then … Continue reading

Mushroom and Barley Soup

This is a great rainy day soup. It’s hearty but not heavy. In a large stock pot heat 1 tbsp. of safflower oil. To this add 1 tsp. of dried dill, 1/2 tsp. of celery salt and 1.5 tsp. of tomato paste. Heat this for a minute or until it starts to come together as a … Continue reading

Snow Peas with Water Chestnuts

 With everyone back at school and work, it’s back to making dinner in about 40 minutes. This recipe fits nicely into just such a timeline.  To start remove the tips and the strings along the side of about 2 cups or 2 handfuls of snow peas. In a large skillet heat 2 tbsp. safflower oil, … Continue reading

Fried Plantain

If you read this blog, you’ll know that I do not usually cook with butter, but the boys wanted a treat and I wanted to try plantain. So, I went there. It’s a”once-a-year” sort of food, but it sure is delicious. The recipe comes from The Food and Cooking of Mexico by Jane Milton. To … Continue reading