Please raise your hand if you like #tacotuesday. Oh, good, I see the majority of you do. We love #tacotuesday in our house – for several reasons. The first, well, tacos or nachos, need I say more. Second, it really easy, and lastly, it’s consistent, the boys and I can count on it every Tuesday. […]
Bolognese, My Way
I am not Italian. I have no rights. I like pasta with red sauce, rosé sauce, vodka, white, alfredo, pesto, butter, olive oil, garlic. You catch my drift. I didn’t grow up with sauce on the stove on Sundays. I grew up with a Pace (do you remember Pace, before Sam’s Club, BJ’s, and Costco?) […]
Chef’s Onion Soup
There are few things in life more comforting than a bowl of soup. When school closed early this past week because of pending snow, I could only think of two things. Lies. Three things. Fresh bread, onion soup, and I need to create my top ten (or top whatever number it may actually be) snow […]
The Christmas tree is down, the nativity packed away. The gifts have been put in their new homes, one thing I can still count on is the Legos taking over the dining room table. The cozy, intimate setting I created for Christmas is gone. Don’t get me wrong, I don’t go stark until March. There […]
A simple treat that can be prepared while making dinner. This recipe is great served with fruit on top – citrus salad with orange blossom water, and coconut garnish is featured. Mango, pineapple, and papaya would be great too. Even sliced bananas with pecans or almonds.
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
1 can coconut cream
1 cup basmati or jasmine rice, rinsed
pinch of salt
On medium high heat, in a sauce pot, combine the coconut cream, rice, and salt. Stirring occasionally, bring to a boil. Once boiling, turn heat low, and continue stirring occasionally for ten minutes. Cover the pot for an additional five, stirring once or twice.
Leftovers can be stored in the fridge in an airtight container for about a week. This can be served hot, cold, or room tempture
In the words of Ina, store bought is fine, but homemade is better, and there is no exception with pesto.
- Total Time: 10 minutes
- Yield: 1 cup 1x
3 T pine nuts
2 garlic cloves
pinch of salt
3-4 oz of basil leaves
1/4 c parmesan cheese
1/4 c – 1/3 c extra virgin olive oil
In a small, dry sauté pan, on medium heat, toast the pine nuts for a few minutes, tossing every minute or so, so they don’t burn.
In a food processor, pulse the pine nuts, garlic, and salt together. Add the basil, and parmesan cheese. Once combined, set the food processor to on, and slowly drizzle in the olive oil.
– Store your pine nuts in the freezer when not using.
– Pesto can be frozen for six months, store your leftovers there.
– Pesto is great on pizza, garnish for soup, salads and more
Thanksgiving for Breakfast
It’s the day after the big day. The turkey eaten, the thanks given, the Manhattans gone, and fridge has some great leftovers. Everything you eat for Thanksgiving can be eaten for breakfast. No turkey – oh, I know. That’s because I have to save something to eat for dinner. Turkey with mash, and more pie […]
Mashed Sweet Potatoes
In keeping with the simple side theme for Thanksgiving, I give you mashed sweet potatoes. Mashed Sweet Potato1 small potato per guest1 tsp butter per potatopecanssalt Preheat your oven to 400°. Using a fork, poke a few holes into each potato. Bake, on a foil lined sheet pan, for 45 minutes. Check to see if […]
Oven Roasted Tomatoes
This is a great addition to your Thanksgiving menu. It’s fast and oh so easy. If you are hosting, and preparing, you can slice the tomatoes a day ahead, and wrap in plastic wrap, and store in the fridge, bring them back to room temperature before putting them in the oven. If you are guest […]
While I don’t host Thanksgiving, I do enjoy setting a lovely table for special occasions, and so I give you this elegant table scape. I hope you are inspired for Monday night dinner, book club, Friendsgiving, or Thanksgiving. Enjoy! For those playing along, you may remember seeing this pics on instagram earlier this fall of […]