When it’s cold and rainy and snowy, I always crave things that are hearty, warming and nourshing. Sometimes that means a dish that’s healthy, and other times it’s something that is a bit less healthy. Luckily, I would peg this as being on the “healthy” side of the spectrum. I threw together this butternut squash, leek & mushroom hash completely based on what vegetables I felt like eating, and it turns out, it was success!
Happy New Year take two! I thought that after a month of eating so many sweets and feasts, that this fresh, yummy, and inexpensive dish is a great one to feature. This recipe is fully customizable and centers around the wonderful zoodle. In case you haven’t heard of a zoodle (also known as “zucchini noodles”), it is cooking strips of zucchini to produce a dish that resembles pasta noodles. Zoodles with parmesan is one of the easiest ways to prepare them.
‘Tis the season for…latkes! Ok, so I’m not a latke expert and haven’t made them in years, but I was wanting to try something a little different with my sweet potatoes, and this is what happened. Such an enjoyable change from my go-to roasted sweet potato with salt and pepper. And best of all, these sweet potato latkes are so easy to make.
Though I have always been a baker of sweet treats (pies, cakes, cookies and the like), I have never jumped into the world of bread making. Until now. With Chicken Tikka Masala cooking in the crockpot, we decided to step up our game by making some homemade naan. We used this recipe from Once Upon A Chef due to its apparent simplicity. We chose not to use the anise seeds the first couple tries, though I think it would be a fun addition next time!