Friday: What goes Around blog

Fabulous new blog on vegan eating that must be checked out ... Kathleen Losche started this last month and I point you to it dear Grace. Great recipes in a kind vein. What goes around blog right here!


Thursday: what she ate instead

I thought I would just post a quick little photo bit today on what my daughter Grace has fixed in her petite cuisine! An egg puff of sorts and some nachos. Hmmm, I don't recall showing how to make nachos in a pan, on the stove top, so maybe I will have to go and try that out. But this is the fruit of her (and three other spiffy cooks from Keene) labor and photographed for show and tell... (I guess they are missing TexMex! ) Good job ladies!
update: apparently the nachos were part of a fajita dinner inspired by my quesadilla post...


Wednesday: Spiced Pecans

Something sweet -- to make in a pan or in the oven...

Take a half a pound of pecans and three tablespoons of oil (or butter cause you love it so much!)
Get some cinnamon and ginger and nutmeg ready and a quarter cup of sugar or better yet, what I used was Agave Nectar.

Fire up the pan (or oven to 375F) with the oil or butter
Add the nuts, stir a little bit and sprinkle liberally with the ground cinnamon, nutmeg and ginger.
Stir once or twice until they are red hot and the sugar/agave syrup is melted onto the nuts.

Drain and cool on paper towels and eat! These are good in a salad too, of course with sliced strawberries or dried cranberries. If they last that long ...


Tuesday: Spinach and Carrot soup

Oh the warmth of a good veggie soup on a cold night like tonight! Simple dimple yet again, one pot and a little simmering time.

Start with a tablespoon of olive oil and one small onion chopped. Saute until transparent.
Add four cups of water
Add in a tablespoon of organic vegetable base

Sprinkle in some herbs such as basil, rosemary and a little ground pepper.
Add to this three carrots cut into small circles.
Add a large handful of baby spinach.
You can add a 1/2 cup of whole wheat couscous for a little starch if you need the extra boost.

Simmer until everything is cooked through!


Monday: Still life with Butternut Squash Soup

Quick, easy and oh so good for you - and right on top of the little French burner - one pot meal!

Take a peeled and seeded butternut squash and boil it till done. (or any "kurbis" of sorts!)
Drain any remaining water and smash the squash until it is blended smooth.
4 Tablespoons of beloved butter
1 cup of milk or soy
1 teaspoon of cinnamon, grated nutmeg and ginger
1 teaspoon of salt (or more to taste)
freshly ground pepper

Smooth it with the fork, a blender or hand beater, wire whip, what have you and voila! A lovely creamed soup!