This recipe comes from one of my garden cookbooks by Renee Shepherd “More Recipes From A Kitchen Garden” where my husband wrote next to the recipe “make for husband”. Occasionally, he would go through some recipes and choose something he would like me to fix. Favorite ingredients such as maple and orange attracted his attention … Continue reading
Stir-fries are usually very low in Weight Watcher’s points and this recipe use to have 0 points per serving. I am sure it is now 1 or even 2 points per 3/4 cup serving but still that is very low for a nutritional side dish. For another good vegetable stir-fry see Spicy Stir Fry Veggies.
These vegetables cook slowly and get a nice caramelized flavor in a slow cooker. I believe in getting as much done as possible which gives you more free time the closer it gets to serving your meal.
If I am cooking Thanksgiving dinner I like to make part of the broth beforehand. Roasting the chicken wings, onions, garlic and carrots adds a nice color. Then I cook the nicely browned vegetables and wings in some chicken broth to really concentrate the flavors. Browned chicken wings and vegetables prior to adding chicken broth. … Continue reading
Dad did not do a lot of cooking but he did have a couple of special dishes he enjoyed making for us. This is delicious and the entire family loves it except for the occasional vegetarian and she picks out the meat! I like to use my Wusthof classic super slicer with the gently scalloped … Continue reading
This recipe is adapted from a recipe of one of my favorite chefs, Ina Garten, or the Barefoot Contessa. This soup is hearty, full of fiber and the meat gives the soup a nice flavor.
This is a good, basic stir-fry sauce to use with your favorite, fresh vegetables. Serve over rice and I have had an occasional request for chow mein noodles (the crispy ones that come in a bag).
A robust soup full of peas, barley and vegetables. A very good choice for lunch or a light dinner.