Strawberry Frozen Yogurt
I love using the ice cream maker. I do not love whisking eggs into a custard-y mixture over the stove and then cooling for...
Scallops with Orzo, Tomatoes and Ginger
Thanks Ronda for sharing this recipe by Eric Ripert for Food & Wine. It was so delicious. Phil kept saying,”This is so good” while...
Lemon Cupcakes with Lemon Glaze
Glazed lemon cake has always been one of my favorites. It’s so fresh and bright tasting. I decided to make this cake into cupcakes...
Tropical Mexican Salad with Fish
with salsa vinaigrette Here’s how I came up with this salad:-Phil wants to eat more fish, but doesn’t really like fish-Bella loves beans, corn...
Moroccan Chickpea Stew (vegan)
Disclaimer: This may not actually be Moroccan, but I think it sort of is…? Anyway, it was good. Don’t tell Chef Karim.The following measurements...
Chicken Cacciatore and Homemade Fettuccini
I finally got out that pasta maker that has been sitting in the cupboard for months. Pasta dough is the simplest recipe in the...
Mango-Jerk Tuna with Mango Couscous
I wasn’t going to post this recipe, since Ronda and then Sarah had already done so. BUT, it was too good not to share....
Apricot Almond Bars
I’ve always loved the Apricot Almond Bars from Jeannine’s Bakery. So I decided to try to recreate them at home. The first try didn’t...
Falafel with Avocado Spread
If you’re looking for a yummy vegetarian meal, here’s a great one. It’s from Cooking Light September 2007. It tastes more like a Mexican...
favorite vegetarian lasagna
This recipe is from Cooking Light. I don’t use the ricotta mixture though. To boost the protein, I blend one package of tofu in...
appetizers
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