I like serving mashed sweet potatoes and yams instead of mashed potatoes with most meals. They have more water than regular potatoes so I find that I use less milk and butter to get the creamy texture that we like. And the yams especially add a great pop of color to any plate!
Tuesday, March 9, 2010
The combination of peanut butter, bananas and maple syrup is one of my favorites. You can either add mashed bananas and peanut butter to the pancake batter or slather the hotcakes with peanut butter and sliced bananas, or both.
Saturday, February 27, 2010
This colorful salad of tomatoes, fresh mozzarella and basil has become one of the iconic foods of Italian cuisine and is a staple in Italy and in Italian restaurants around the world. It is simple to make and the perfect light starter to many meals.
Monday, February 22, 2010
The sun is out and summer has been on my mind so we had avocado turkey burgers for dinner last night. My fifteen-month old son devoured three-fourths of a giant burger and my husband said that he no longer needs to eat ground beef if this is what ground turkey can taste like!
Saturday, February 20, 2010
Over the past couple of years we have made Tikka Masala many times in an effort to perfect it. It typically has heavy cream so our goal has been to create a lighter version while matching the restaurant creaminess and flavor. The last time we made this, our fifteen-month old son couldn’t get enough of it!
Friday, February 19, 2010
I’m a fan of pistou, the French version of pesto, because it doesn’t have pine nuts. The sauce is light and doesn’t overpower the pasta. Made without chicken, this pistou pasta would also make a yummy side dish.
Thursday, February 18, 2010
It is so easy to make whipped cream and the result is far superior to the store-bought tub and spray can alternatives. The silky texture and sweet, rich flavor complement pies, hot cocoa, strawberry shortcake, and more! I use the following recipe as a base for my homemade whipped cream but I add other flavors and garnishes to complement different desserts.
Wednesday, February 17, 2010
Dutch babies take me back to my childhood summers at the lake. We always ate these puffy pancakes with fresh berry butter, syrup and powdered sugar but you can use any other toppings.
Thursday, February 11, 2010
This teriyaki chicken is the closest I’ve come to matching the teriyaki chicken served at our favorite local sushi restaurant. I use my Flank Steak Marinade recipe with the addition of cornstarch or flour to help thicken the sauce into a rich teriyaki glaze.
Sunday, January 10, 2010
Similar to crêpes and Swedish pancakes, these Norwegian pancakes are a favorite in my family. They are a fun meal because you can serve them with a smorgasbord of toppings and fillings.
Tuesday, March 9, 2010
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