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.

Then:

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.

Add:

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!

Friday: Breakfast for Dinner

Yes, it's been one of those extra trying weeks. The one where you want a yummy dinner when you get home, but you don't feel like making it. But you must. So why not take the easy way out? Get out a pie plate (or Grace - you can do this on a burner with a frying pan and a very low heat) grease it with butter to keep it from sticking.

Throw into the pan or pie plate:

3 cups fresh baby spinach

8 eggs whipped to a frenzy with a half a cup of mik or soy

1 tsp salt and ground pepper

1 tsp. nutmeg

1/3 cup chopped sweet onion

1/4 cup parmesan

1/4 cup shredded cheese of some sort!

Bake in a preheated hot oven until the egg puffs up and becomes the "egg puff". That's what you just made. An Egg Puff. Easy, delish and so good for a Friday night. Serve with some fresh corn and blueberry muffins you made earlier when the day wasn't so trying. Or go for broke and have toast!

Thursday: Veggie Rollups

This is a simple dimple recipe for a snack, lunch or what have you nibble. Goes well with those little glasses of champers that I know you are enjoying!

Get yourself:

Flatbread of some sort or a baguette sliced thiner than normal if you can find the flatbread

A red, yellow and green pepper

Spicy cream cheese, allouette, or bresso(yum!)

Spread the bread flat bread all over or slices of baguette with the cheese.

Sprinkly some extra herbs over the top and a generous twist of black pepper.

Chop the peppers into small cubes.

After rolling up the flat bread, cut into pinwheel slices or just have the baguette slices ready.

Dip the ends of the flat bread or top of the cheesed baguette into the chopped peppers and place on a plate.

Easy, so delish!