Disclosure: I got this product as part of an advertorial.
I’ve always loved La Tortilla Factory’s handmade-style corn tortillas for tacos (like black bean tacos, chili tacos, chicken tinga tacos, steak tacos, tuna tacos), so when they sent me a different product to review, I was excited to try something else from the line. Since they sent me low carb, high fiber tortillas in the larger size, I wanted to venture away from my taco comfort zone and try something new. And so butternut squash enchiladas were born. Continue reading
Ever since buying a spiralizer a few weeks ago, I’ve made sure to use it a few times a week. I’m usually boring and just make the same cucumber salad with it, but recently I’ve decided to leave my comfort zone and try out different veggies and combos with it. Lately, my favorite veggie to spiralize has to be zucchini. And it’s definitely better than spaghetti squash. Continue reading
Last spring, my friend Paulette made this salad for me and I absolutely loved it. I loved it so much that I asked her for the recipe and promised I would feature it on my blog, which I finally got around to today. Seriously, this recipe is great. Fresh salad with pita chips inside to soak up the delicious dressing. Whenever I make it, it all goes, no matter how big the portion is. Continue reading
This month’s linkup is all about drinks! Cocktails (and mocktails) to serve at your next party. Well, I’m all about my Vitamix these days, and while I could easily whip up a frozen margarita, I am more into making healthy smoothies and drinks. You can add vodka to this if you like, or really anything to make it more of a cocktail. It’s a wonderful drink that quenches thirst and fights cancer! That is, as long as you can crack open that young coconut.
For some reason, our family always made the traditional Green Bean Casserole with broccoli. I really can’t tell you why, but that’s how we had broccoli. So, when my husband requested this for dinner one night, I accepted the challenge. Instead of using canned soup and canned onions, though, I knew I had to make the whole dish from scratch. Of course, Alton Brown came to the rescue this time, and while reading his rendition of the American classic, I decided it’s easy to make this dish in three steps. And I did. Continue reading
I’ve been a fan of smitten kitchen since I’ve been reading food blogs however many years ago, but I’ve been slacking on my blog-reading since Google shut down Google Reader (wah!). Still, I kept seeing people recommend Deb’s adaptation of Gwyneth’s miso bowl online and I had to try it!
Growing up, we always ate spaghetti and meatballs on Monday nights. It’s not like we had a weekly dinner rotation or anything, that was just Monday night dinner. And we loved it. That was before “Meatless Monday” was a thing, anyway. Being kosher, we had a lot of meatless dinners throughout the week, so I don’t even feel the least bit guilty that most of my life was spent eating meat on Monday nights. Continue reading
Before I gave birth, I stocked my deep freezer with tins and tins full of dinner. I made enchiladas, lasagnas, casseroles, mechshes, muffins, stocks, and more. One thing I did not have, though, was fresh veggies and salads. And after a few weeks of eating comfort food, well, I really just wanted a salad. Good thing we have friends and family who, despite seeing the contents of my freezer, rang my doorbell with freshly cooked dinners and tins of ready-to-bake ones, as well as side salads and some fruit for dessert. They must know how much food a nursing mother can actually consume, because I ate it all up. Continue reading
It’s Taco Tuesday! It’s no secret that we love making tacos for dinner (see: tuna tacos, steak tacos, chicken tacos, chili tacos), but these are actually what we usually eat on taco night:
It’s fall! And fall means winter squash! Wait… huh!? I guess it’s fall squash. Well, it’s not zucchini and yellow squash! It’s so much better.
Acorn squash is great, because it’s like a bowl! It’s nice and round, unlike its cousins delicata and butternut. So it’s often stuffed. Here, I stuffed the squash with kale and chick peas, along with a little bit of homemade tomato sauce. Continue reading