Wednesday, October 13, 2010
No bake cookies
Melt some dark chocolate. Throw in crunchy chow mein noodles, raisins, butterscotch chips, and peanuts. Scoop onto a parchment-lined baking sheet in cookie-sized scoops. Allow to harden in fridge. Inhale.
pumpkin pasta
Using 2-3 small pie pumpkins cut off the top and scoop out the seeds. Using a knife and sturdy spoons, cut/scrape out as much flesh as possible while still keeping the shell intact. Stick the shells in the oven to bake at 350 for 40 minute until softened. Meanwhile saute the pumpkin flesh with garlic, a sliced onion, an inch of peeled ginger root for about 10 minutes. Add zucchini slices and cook for another 5. Add a big can of tomatoes, 1 lb of pasta and broth to almost cover. Cook until pasta is tender. Stir in 1/2 cup ricotta and chopped fresh basil and parsley. Scoop into pumpkin shells to serve.
apple coleslaw
Using the grater attachment of your cuisinart, grate a few apples, lots of cabbage (red and green for color), and carrots. Toss in some raisins, craisins, and toasted pecans. Add a splash of apple cider vinegar. You can add plain yogurt if you like it creamy. Enjoy.
Pasta with veggies, sausages and greens
Saute some garlic, onion, tomatoes, fresh ginger, and the sausage of your choice (I like chicken/spinach or vegan italian spice). Also add sweet potatoes, pea pods, and yellow squash. Serve over pasta and toss in a big handful of fresh baby greens right before serving.
Cous cous with steamed vegetables and sausages
The title pretty much says it all. Steam up some carrot, sweet potatoes, yellow squash, cauliflower, and pea pods. Meanwhile saute some garlic, onion, tomatoes, fresh ginger, and the sausage of your choice (I like chicken/spinach or vegan italian spice). Serve over cous cous and garnish with parsley.
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