While I was listening to a cooking podcast, a chef was asked how to use canned tomatoes and almonds that were sitting in the caller’s pantry. His answer, make Pesto Trapanese. I was unfamiliar with this Sicilian pesto made from tomatoes and almonds so I did a quick google search and found many different ways…
Category: Weekly Recipes: April 10th 2023
Carrot Cake for Breakfast (Yum)!
This vegan carrot “cake” can certainly stand in as a no added sugar dessert but I prefer to have it for breakfast. It’s filled with nutritious ingredients like whole-grain oat flour, raisins, dates and a healthy dose of beta-carotene rich carrots. The “frosting” is simply a blend of dates, cashews and a splash of vanilla….
Buttermilk Rosemary Chicken
Nigella Lawson is a very entertaining cookbook author and frequent contributor to the food section of the New York Times. I love to read her stories about the recipes she’s preparing. This one is a favorite of my husbands. I love it because everything goes into a plastic bag (no mess) and you bake it…
Ham Bone Broth and Bean Soup
With a leftover ham bone (from a ham my husband made on his famous Big Green Egg), I made a delicious broth with carrots, onion, and celery. Added bay leaves, garlic and thyme. Bone broth is all the rage but our moms and grandmothers have been making bone broth for soup for decades. You can…