Carrots. Until about two years ago, carrots were on my Do Not Even Bother list of foods. I just couldn’t get into them. My husband and daughter are fans so I’d steam baby carrots and slap on some butter, salt and brown sugar. And I’d eat two. They say to…
Cinnamon Chickpea (!) Blondies adapted from One Green Planet. I’m about as skeptical as they come concerning beans as a base ingredient for sweets. But, wow, these are so sweet and moist! Not a hint of bean taste anywhere. I left out the nuts and used peanut butter instead of…
I use this recipe as a sort of canvas for a variety of mix-ins. Sometimes we like to add seeds like sunflower, flax, or pepitas (hulled pumpkin seeds). Granola typically has nuts like pecans, almonds, and walnuts. (We’re a tree nut free house.) Dried fruit is good too. Try raisins,…
You like Chicken Satay at the Thai restaurant, right? Well this soup from Emeril tastes like a warm and wonderful bowl of that satay dipping sauce. You wanted to lick that little bowl anyway! Adjust the seasonings to your taste. I went heavy on the curry powder because I love…
Enjoy these rich, moist, flavorful muffins any time of the day. I use frozen wild blueberries, which are smaller in size. That way you’re guaranteed blueberry deliciousness in every bite!
