Friday, October 25, 2013

Green Tomato Soup

After summer ended abruptly I was left with a million green tomatoes. We scoured the Internets to find ways to use them, like this soup from Snowgoose and Waffle liked the soup okay. I found it vile. The green tomatoes were too acidic for me even though I added sugar. Perhaps I should have roasted the tomatoes first?


    • 8 slices smoked bacon
    • 1 1/2 cups scallions, Leeks work as well
    • 1 tablespoon garlic, finely chopped
    • 1 whole bay leaf
    • 4 -5 cups chopped unripe green tomatoes
    • 1 cup chicken broth
    • 2 cups water
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons olive oil


  1. Heat oil in a large 4 quart pot over medium high heat.
  2. Add bacon and cook until browning.
  3. Add scallions, garlic and bay leaf until all is tender and cooked through.
  4. Add salt, pepper and tomatoes and stir well, then add broth and water.
  5. Bring to a simmer and cover partially for 35 minutes.
  6. Taste to adjust seasoning if need be.
  7. Enjoy!

Slowcooker smokey braised chicken and fennel

From the September 2013 issue of Real Simple Magazine.


  • 8  boneless, skinless chicken thighs (about 1 1/2 pounds)
  • 3  small fennel bulbs, cut into wedges, plus 2 tablespoons fennel fronds
  • 2 1/2  cups  low-sodium chicken broth
  • 1  cup  long-grain brown rice
  • 1  small onion, chopped
  • 1  tablespoon  smoked paprika
  • 1  tablespoons  fennel seeds, crushed
  • kosher salt and black pepper
  • salad, for serving

1. Combine the chicken, fennel bulbs, broth, rice, onion, paprika, fennel seeds, ½ teaspoon salt, and ¼ teaspoon pepper in a 4- to 6-quart slow cooker. Cover and cook until the chicken and fennel are tender, on low for 6 to 7 hours or on high for 4 to 5 hours.
2. Sprinkle with the fennel fronds. Serve with salad.
For a deeper flavor, brown the chicken first in 2 tablespoons olive oil in a large skillet until golden, 3 to 4 minutes per side. Then add the chicken to the slow cooker with the remaining ingredients. 

This is amazing! We substituted quinoa for brown rice and used chicken drumsticks instead of thighs.  

Paleo Carrot Banana Muffins

This is another recipe I photocopied from a book and forgot to note where from.


2 cups almond flour
2 tsp. baking soda
1 tsp. sea salt
1 TB cinnamon
1 cup dates, pitted (my husband added grapes!)
3 ripe bananas
3 medium eggs
1 tsp. apple cider vinegar
1/4 cup coconut oil
1 1/2 cups carrots shredded
3/4 cup walnuts, finely chopped


1. Preheat oven to 350.
2. In a small bowl, combine almond flour, baking soda, sea salt, and cinnamon. Set aside.
3. In a food processor, combine dates, bananas, eggs, apple cider vinegar, and coconut oil.
4. Transfer both mixtures to a large bowl and blend until completely combined.
5. Fold in carrots and walnuts.
6. Spoon mixture into paper-lined muffin tins. Or grease muffin cups with coconut oil.
7. Bake at 350 for 25 minutes.
8. Let cool before removing from pan. Serve hot or cold.

These are good, but not as good as the Paleo pumpkin muffins.

Paleo Pumpkin Muffins

This recipe originated from a Paleo book, but I can't find the actual recipe to give credit where credit is due. Just know that I didn't invent this.

1/2 tsp coconut oil
1 1/2 cups almond flour
3/4 c canned pumkin
3 large eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 tsp. pumpkin pie spice
1/8 tsp salt
4 tb raw honey
2 tsp almond butter
1/4 c. slivered almonds

1. Preheat oven to 350.
2. Coat 12 muffin cups with coconut oil and add about 1/2 teaspoon melted coconut oil to batter
3. Mix almond flour, pumpkin, eggs, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, honey,  almonds, and almond butter. Pour batter into muffin cups.
4. Bake at 350 for 25 minutes
5. Let cool before removing from pan. Serve warm or cold.

These are delicious! They don't taste gluten free. We also add about an extra 1/4 cup of pumpkin.

Wednesday, October 9, 2013

Slow Cooker Thai Pumpkin Chicken Soup

This is a recipe I modified. It contains no dairy.

boneless, skinless chicken breasts or breast tenderloins (3-4)
1 medium onion
3 celery stalks, diced
2 carrots, diced
2 1/2 cups pumpkin from a can (we may may have added more)
juice of 1 1/2 limes
1/2 cup almond butter (smooth)
3 tbsp apple cider vinegar
1 can coconut milk light
6 cups of chicken stock
1 tbsp red pepper flakes
2 tbsp minced garlic

chopped onions (topping)
cilantro (topping)

1. Throw everything but coconut milk in slow cooker. Walk away.
2. Cook on low for 8 hours (or high for 4 hours.)
3. Shred chicken with a fork if it still needs to be broken down. Add coconut milk.
4. Ladle into bowls,top with cilantro and almonds.

Makes about 10 servings depending on how hungry you are.

Cook's Notes:
This is pretty much the greatest thing ever. This will be a new staple in our house, especially while we're on Paleo!

Wednesday, August 14, 2013

Slow Cooker Coconut Tofu Curry (with Broccoli)

The other day I challenged Waffle to make a curry using up the tofu we had in the fridge.  She scoured the Internets and found this:

Slow Cooker Coconut Tofu Curry


Regan @



Blend all ingredients except tofu in a food processor. Pour into slow cooker and add tofu. Cook on low for 4-5 hours. 

Slow Cooker Coconut Tofu Curry


Regan @


  • 8 ounces extra-firm tofu, cubed
  • 1 cup peeled onion, halved
  • 2 teaspoons peeled garlic
  • 2.5 cups green bell pepper, seeded and quartered
  • 1.5 teaspoons salt
  • 1 Tablespoon garam masala
  • 1 Tablespoon curry powder
  • 2 Tablespoons peanut butter
  • 10 ounces coconut milk
  • 8 ounces tomato paste
  • 3-4 cups frozen broccoli
  • fresh cilantro 


Blend all ingredients except tofu in a food processor. Pour into slow cooker and add tofu. Cook on low for 4-5 hours. 


We added fresh cilantro on top and served it with basalmati rice.  Waffle was unimpressed by this, but I really enjoyed it. I would eat it again.

Saturday, August 10, 2013

Easy Peach Cobbler (in a Crock Pot/ Slow Cooker)

I hate using my oven in the summer, but I love peach cobbler. The solution? The slow cooker!


2 pounds fresh, sliced
2/3 cup oats
2/3 cup all-purpose flour
2/3 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup softened butter or margarine


Place peaches in crock pot. Combine oats, flour, sugar, and spices. Add butter and stir until crumbly. Pour mixture over peaches. Cook on low 3 hours.


I warned you it was easy!

Egg Salad Sandwiches with Bacon and Sriracha

We had leftover arugula and bacon from the BLT bread salad, so this sandwich was a perfect way to clean out the fridge. This is also from the August 2013 issue of Cooking Light.


2-3 bacon slices
1/3 cup thinly sliced green onions
2 tablespoons mayonnaise
1 tablespoon fat free Greek yogurt (plain)
1 1/2 teaspoon Sriracha (hot chili sauce)
salt and pepper
6 hard cooked eggs, chopped
2 cups arugula
8 whole-grain bread slices


  1. 1. Cook bacon in a medium saucepan over medium-high heat 3 minutes or until crisp. Remove bacon from pan; crumble. Place bacon in a large bowl. Stir in onions and next 5 ingredients (through salt). Gently stir in eggs.
  2. 2. Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.
The serving size is 4, but we had a lot of leftovers. 

BLT Bread Salad

This summer we are totally obsessed with bread salads. I swear we eat them at last once a week. Imagine my joy when I came across this recipe for a BLT bread salad in the August 2013 issue of Cooking Light. I've altered it slightly to take advantage of our garden.


Stale bread/ left over Italian bread cut into smallish pieces
3 ears fresh corn, cooked, kernels removed
4 cups heirloom cherry/ grape tomatoes
2 cups baby arugula
6 slices bacon, cooked and crumbled
salt and pepper
lemon juice
balsamic vinegar
olive oil
1/3 cup sliced basil leaves
2 teaspoons fresh chives
3 tablespoons mayonnaise


  1. 1. Spray bread with cooking spray and toast bread in broiler or on grill for 1- 2 minutes. Add bread and corn misture to a bowl.
  2. 2. Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
  3. 3. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and oil in a large bowl. Add bread mixture and arugula; toss to coat. Combine mayonnaise, lemon juice, and chives in a small bowl.
  4. 4. Arrange tomatoes and bread mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.

Monday, June 17, 2013

Chilled Avocado Soup

This recipe came from Gwyneth Paltrow's new cookbook 's It's All Good, but we modified it slightly.


zest and juice of three limes
2 large cucumbers, peeled and seeded, roughly chopped
2 avocados, peeled and roughly chopped
1 tablespoon minced garlic
1 teaspoon sea salt
2 sprigs cilantro (for garnish)
fried garlic (for garnish)

Combine everything and blend using  an immersion blender until it's creamy and smooth. Chill for 30-60 minutes.

Wednesday, June 5, 2013

Thai Red Curry Squash Soup

This has become another staple in our house. We've made versions of this before.


1 tablespoon olive oil
1 cup chopped onion
1 large apple
20-24 ounces of butternut squash (frozen or fresh) cut into 1 inch chunks
3 cups broth (chicken or vegetable)
1 teaspoon red curry paste
1/2 cup coconut milk
3 tablespoons chopped cilantro
salt and pepper to taste


Heat the oil in a stock pot over medium heat. Add onion and cook for 5 minutes; add the apple and cook for another 5 minutes

Add the squash and broth and bring to a boil. Reduce to a simmer and cover for 20 minutes until squash is tender.

Use a hand blender/ immersion blender to puree

Once you have the desired texture, add curry paste, coconut milk, and cilantro.

Add shrimp or croutons if desired.

We serve this with Naan bread and a salad.

Sausage and Polenta Breakfast Casserole

This is a similar take to Cowboy Bread, which is a Snowgoose favorite. This recipe comes from the December 2012 issue of cooking light. The recipe calls to chill it overnight, but we made it all at once.


  • 2 teaspoons olive oil
  • 10 ounce diced chicken andouille sausage
  • 2 cups sliced green onions
  • 1 tablespoon chopped fresh thyme
  • 4 garlic cloves, minced
  • 4 1/2 cups fat-free milk
  • 1 1/2 cups uncooked quick-cooking polenta
  • 1/4 teaspoon salt
  • 4 ounces cheddar cheese, shredded (about 1 cup)
  • 1.75 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
  • 2 teaspoons hot pepper sauce
  • 4 large eggs, lightly beaten
  • Cooking spray

  • Directions

  • 1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add sausage; sauté 3 minutes or until browned. Add onions, thyme, and garlic; sauté 5 minutes. Remove from heat.
    2. Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add cheeses; stir until cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add sausage mixture; stir well to combine. Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.
    3. Preheat oven to 425°.
    4. Uncover dish. Bake at 425° for 25 minutes or just until set.
    5. Preheat broiler to high; remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned. Let stand 5 minutes.

Greek Chicken Bread Salad

This has become a staple in our house. It's a great way to use up leftover chicken (or turkey) and bread that's gone stale.


  • 3 ounces cubed French bread baguette, crust removed
  • Cooking spray
  • 1 tablespoon chopped fresh oregano
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons grated lemon rind
  • 1/8 teaspoon crushed red pepper
  • 1 pound skinless, boneless chicken breast halves
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 3 cups chopped romaine lettuce
  • 1 cup sliced red bell pepper (about 1 large)
  • 1/2 cup sliced pepperoncini peppers
  • 1.5 ounces feta cheese, crumbled (about 1/3 cup)

  • Directions
  • 1. Preheat broiler to high.
    2. Place baguette cubes on a baking sheet; coat with cooking spray. Broil 2 minutes or until edges are browned, turning once.
    3. Reduce oven temperature to 425°.
    4. Combine oregano and next 5 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk; set aside.
    5. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle chicken evenly with black pepper and salt. Place chicken in pan; cook 4 minutes on each side or until browned. Place pan in oven, and bake at 425° for 10 minutes or until chicken is done. Remove pan from oven. Let chicken stand 5 minutes; slice thinly across the grain.
    6. Add bread cubes, lettuce, bell pepper, pepperoncini peppers, and feta to bowl with oregano mixture; toss well. Place about 1 1/3 cups salad on each of 4 plates. Top each serving with about 3 ounces chicken.

Traditional Croatian Fisherman Feast

On our recent trip to Croatia, we had the opportunity to take a cooking class from our hosts on the island of Korcula. Nikola and Maria demonstrated how to make a traditional fisherman feast. They don't use a recipe, so I scribbled some notes as they talked but as Nikola said, "You can;t mess this up."


Several pieces of cod/ hake cut into 3-4 inch pieces (whole fish pieces preferred, but you can use fillets from the grocery store)
olive oil
2-3 potatoes, peeled and thinly sliced
garlic, chopped
1/2 onion, chopped
a couple of teaspoons of Vegetta (a Croatian vegetable bullion)
bay leaves


1. Bring a pan of water with olive oil and salt to a boil over high heat
2. Add potatoes to the water with garlic, onion, parsley, and bay leaf. Boil for 5 minutes.
3. You are ready to add fish when the potatoes are soft. Boil fish for a couple of minutes on each side and then flip.
4. Ladle into bowl and serve with bread.

Thursday, May 2, 2013

Slow-Cooker Sweet and Sour Pork

We love pork and slow cookers in the Snowgoose household, so naturally we had to try this. From the March/ April issue of All You Magazine 


1/2 cup low sodium beef broth
1/2 cup chili sauce
3 Tbsp packed brown sugar
2 tsp cider vinegar
salt and pepper
3/4 teaspoon ground ginger
6 bone-in center-cut pork chops, 1 inch thick
3 tbsp olive oil
1/2 onion finely chopped
2 cloves garlic, minced


1 Mix broth, chili sauce, brown sugar and vinegar in a medium bowl.
2. In a small bowl, stir ½ tsp. salt, ¼ tsp. pepper and ½ tsp. ginger; rub mixture on both sides of pork chops. Warm 2 Tbsp. olive oil in a large skillet over medium-high heat. Working in batches, cook chops in a single layer until browned, about 2½ minutes; flip and cook 2 minutes longer. Transfer to slow cooker. Repeat with remaining pork.
3. Reduce heat to medium; add remaining oil to same skillet. Add onion and sauté until tender, about 2 minutes. Add garlic; sauté for 30 seconds. Remove skillet from heat and stir in broth mixture, scraping up browned bits. Pour sauce into slow cooker; stir.
4. Cover and cook on low for 4 hours. Transfer chops to a platter and cover with foil. Skim fat from sauce. Stir in ¼ tsp. ginger; season with salt and pepper. Serve sauce over pork.

Cook's Notes:
We served it over rice with a side of broccoli.

Gnocchi Primavera

Gnocchi is a favorite in the Snowgoose household, but it is a bitch to make from scratch. Seriously. Mr. Snowgoose tried it once and the result was NOT GOOD. So now we just order it out or buy shelf stable pasta.

This is from the March/ April issue of All You Magazine


Salt and pepper
1 lb asparagus, cut into 1-inch pieces
1 tbsp unsalted butter
1 tbsp olive oil
10 oz button mushrooms, sliced
2 cloves garlic
3 plum tomatoes (we used about 2 cups of grape tomatoes instead)
1 cup frozen peas (we omitted this as Waffle hates peas with a passion)
1/2 cup heavy cream (we used 1/2 and 1/2)
1/2 cup vegetable or chicken broth
1 lb frozen or shelf stable gnocchi
2/3 cup grated Parmesan cheese
2 tbsp chopped fresh basil


  1. 1. Bring a pot of salted water to boil. Place asparagus in a bowl and microwave on high until tender, 3 to 4 minutes.
  2. 2. Melt butter with oil in a large skillet over medium heat. Add mushrooms, garlic and 1/2 tsp. salt and sauté until mushrooms have given off most of their liquid, about 8 minutes. Add tomatoes and sauté until softened, about 3 minutes longer. Stir in peas and cream, bring to a simmer, and cook until slightly thickened, about 5 minutes.
  3. 3. Cook gnocchi in boiling water until they float, about 5 minutes for frozen and 2 minutes for shelf-stable, or as package label directs. Drain and add to vegetable mixture, along with asparagus. Stir in Parmesan and toss to coat. Season with salt and pepper, sprinkle with basil and serve immediately.

Cook's Notes:

This would be even better with some ham or pancetta 

Creamy Light Potato Soup

From the January 2013 issue of Cooking Light

1 1/2 tablespoons olive oil, divided
1 cup chopped onion
1 teaspoon fresh thyme
5 garlic cloves, chopped
2 pounds potatoes, cubed
5 cups stock: chicken or veg
1 teaspoon salt
1 bay leaf
1 pound cauliflower, cut into florets (1/2 head)
3/4 teaspoon pepper
cooking spray
1 1/2 cups milk
3/4 cup chopped green onions, divided
1/2 cut sour cream or Greek yogurt
2 ounces grated cheddar cheese
4 slices of bacon, cooked and crumbled


  1. 1. Preheat oven to 450°.
  2. 2. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally. Add potatoes, stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard bay leaf.
  3. 3. While potatoes simmer, combine remaining 1 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray; toss to coat. Roast at 450° for 30 minutes or until browned, turning once.
  4. 4. Place cauliflower mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth. Pour cauliflower mixture into a large bowl. Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture. Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and fromage blanc; stir until fromage blanc melts. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon

Mushroom Frittata

From the January 2013 issue of Cooking Light


1/2 cup finely grated pecorino/ Romano or Parmesan cheese
1/4 teaspoon black pepper
8 large eggs
1/2 teaspoon salt, divided
1 tablespoon extra virgin olive oil, divided
8 ounces sliced mushrooms
3/4 cup chopped green onions
1/3 cup chopped fresh basil
2 cups baby arugula
2 teaspoons lemon juice


  1. 1. Preheat oven to 350°.
  2. 2. Combine first 3 ingredients; add 1/4 teaspoon salt, stirring with a whisk. Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add mushrooms and remaining 1/4 teaspoon salt; sauté 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; sauté 2 minutes. Reduce heat to medium. Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set. Place pan in oven. Bake at 350° for 7 minutes or until eggs are cooked through and top is lightly browned. Remove pan from oven; let stand 5 minutes. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board.
  3. 3. Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Cut the frittata into 6 wedges; top with arugula mixture.
Cook's Notes:

We kept the arugula on the side and made it a salad rather than top the frittata. Even Mr. Snowgoose liked this!

Wednesday, April 17, 2013

Slow-Cooker White Bean and Ham Stew

This Real Simple recipe was adapted to use up a leftover Easter ham bone rather than the kielbasa it called for. While it was delicious, it was also very salty.


  • 1  pound  dried white beans (such as great Northern or navy)
  • 14  ounces  kielbasa, halved lengthwise and sliced 1/2 inch thick or a ham bone
  • 4  cups  low-sodium chicken broth
  • 14.5-ounce can diced tomatoes
  • large onion, chopped
  • cloves garlic, chopped
  • 1  teaspoon  dried rosemary
  • 5  ounces  baby spinach (6 cups)
  • country bread, for serving


  1. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
  2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
  3. Just before serving, stir in the spinach. Serve with the bread.

Slow Cooker Chicken Tikka Masala

This Real Simple recipe tastes better than anything I've had in an Indian restaurant.


  • 15-ounce can crushed tomatoes
  • medium onion, chopped
  • cloves garlic, chopped
  • 2  tablespoons  tomato paste
  • 2  teaspoons  garam masala (Indian spice blend)
  • kosher salt and black pepper
  • 1 1/2  pounds  boneless, skinless chicken thighs (about 8)
  • 1/2  English cucumber, halved and thinly sliced
  • 1/4  cup  fresh cilantro leaves
  • 1  tablespoon  fresh lemon juice
  • 1  cup  basmati or some other long-grain white rice
  • 1/2  cup  heavy cream


  1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
  2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
  3. Twenty minutes before serving, cook the rice according to the package directions.
  4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish. We also added naan bread.

Thursday, April 11, 2013

Scalloped Potato Casserole

A version of this recipe was sampled at my local grocery store right before Easter. It looked easy enough to make and I needed a side to go with the ham.


3-4 cups milk or heavy cream
1 bay leaf
1 sprig fresh thyme
generous pinch of nutmeg
1 pound sweet potatoes, peeled and sliced 1/2 inch thick
2 pounds Yukon gold potatoes, peeled and sliced 1/2 inch thick
4 ounces fried onion crisps
1 tablespoon unsalted butter, melted
3/4 cup grated Parmesan cheese

1. Combine milk and herbs in a large saucepan. Bring to a boil, then reduce to a simmer. Add nutmeg and potatoes. Season with salt and pepper. Simmer 5 minutes.
2. Carefully transfer half the potatoes and cream to a buttered 3-quart dish (remove bay leaf and thyme). Reserve 1/2 crispy onions and spread remaining onions over casserole. Top with remaining potatoes and cream.
3. Bake at 375 for 30 minutes. After 15 minutes, gently press vegetables into cream with a spatula or spoon.
4. After 30 minutes, remove casserole from oven and top with cheese. Return to oven and bake 10-15 minutes or until brown and bubbling. Remove from oven and let sit at least 15 minutes before serving.

Serves 8-10

Sunday, March 17, 2013

Thai Butternut Squash Soup

Mr. Snowgoose didn't care for this as much as I did as it was pretty spicy. It's a good soup to have if you want to clear out a cold.

Slightly modified from the March 2013 issue of Cooking Light

1 tsp olive oil
1 cup chopped onion
2 1/2 tsp red curry paste (we only had green paste on hand so I used that)
1 tsp fresh minced garlic
1 cup chicken broth
2 teaspoons brown sugar (forgot to include this)
2 12 ounce packages of precut squash
1 14 oz can light coconut milk
1 1/2 tsp fish sauce
1/4 tsp salt
1/2 cup chopped peanuts (dry roasted and unsalted)
1/4 cup cilantro leaves
1 lime cut in 8 wedges


1. Heat medium saucepan over medium high heat. Add oil. Add onion; saute 3 minutes. Add curry paste, garlic, and ginger; saute 45 seconds, stirring constantly.

2. Add broth, brown sugar, squash, coconut milk, and fish sauce; cover. Bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently.

3. Using an immersion blender, blend soup until smooth. Divide soup (1 cup) into four bowls. Top with 2 tsp peanuts and 1 tbsp cilantro. Serve with lime wedges.

Friday, February 15, 2013

Easy Frittatas

This comes from the January issue of All You magazine.


12 large eggs
1/2 tsp. salt
1/4 tsp pepper
olive oil
1 small onion, chopped
1 clove garlic, minced
2 tbsp chopped herbs


1. Preheat oven to 350. Coat a 12-cup muffin tin with cooking spray
2. In a large bowl whisk eggs with salt and pepper until blended.
3.Saute onion in a skillet over medium-high heat until onion is softened but not browned. Add garlic and saute for 1 minute. Remove from heat.
4. Whisk onion mix and herbs in eggs. Divide among 12 muffin cups and bake until set in center, 25-30 minutes.

Serve warm

I added 3 slices of turkey bacon and some cheddar cheese to mine. It's a great way to finish up the tail end of things.

Make sure you remove frittatas immediately or they will stick to the pan.

They should keep about 3 days.

Kale and roasted cauliflower salad with tahini dressing

This comes from the February 2013 issue of Real Simple.


  • 1/4  cup  pine nuts
  • small head cauliflower (about 1 1/2 pounds), cut into florets
  • 1/4  teaspoon  cayenne pepper
  • 4  tablespoons  olive oil
  • kosher salt and black pepper
  • 1/4  cup  tahini (sesame seed paste)
  • 3  tablespoons  fresh lemon juice
  • 10  cups  stemmed and chopped kale (about 1 bunch) or torn escarole
  • 1/2  small red onion, thinly sliced
  • 1/2  cup  raisins


  1. Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 6 to 8 minutes; transfer to a plate.
  2. Increase heat to 450° F. On the rimmed baking sheet, toss the cauliflower with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until golden and tender, 20 to 25 minutes.
  3. Meanwhile, in a large bowl, whisk together the tahini, lemon juice, the remaining 2 tablespoons of oil, ⅓ cup water, and ¼ teaspoon each salt and black pepper (adding more water if necessary, to achieve the consistency of heavy cream). Add the kale, onion, raisins, pine nuts, and cauliflower and toss to combine.


The recipe makes four very large servings. We used it as a side for chicken. We omitted the pine nuts and I would probably only use 1/4 of a red onion in the future.

You can serve this hot or cold, but I prefer it hot.