Okra Patties | Other Main Course Recipes. Creamy Beet Puree. January 4, 2012 | Soup, Vegetables As I’m typing this post I can hear my sister-in-law groaning. Yep, she’s a beet hater. But even if you think you’re a beet hater I urge you to try this recipe. If you were one of those people who were shocked to find out how much you loved my beet chips, then this might surprise you too. I mean, these babies are in the top 10 of all time popularity on my blog.
I love beets – simply roasted, with some rosemary and a little olive oil. And once you’ve roasted them, they are truly wonderful in a salad with goat cheese. I set out to make a beet soup, but didn’t calculate the proper ratio of stock to roasted vegetables. Creamy Beet Puree 1 14-ounce can chicken or vegetable stock1½ cups sliced leeks1 pound roasted red beets½ cup nonfat Greek yogurtSalt and pepper, to taste Combine stock and leeks in a saucepan and simmer until leeks are tender, about 10 minutes. 3 Responses | TrackBack URL | Comments Feed. I breathe therefore I am...hungry!: "Better than Potatoes" Cheesy Cauliflower Puree. Welcome to IBIH to all of you newbies coming over from Pinterest! Please check out the Recipe Index for more creative low carb and gluten free recipes, or head over to the Cookbook page to download The Gluten Free Low Carber! There are lots of fun conversations going on over on the IBIH Facebook Page, so I hope you’ll join us over there!
You can also follow on Twitter, Pinterest, and/or subscribe to IBIH by email or RSS so you don’t miss any of the new recipes being posted weekly! I love hearing from all of you, so please do feel free to comment or leave feedback anytime! Enjoy! A cauliflower puree that’s better than potatoes?! It’s day five in my week of low carb recipe posts, and my third day of strict low carb eating myself. Now I’ve done low carb diets before, and heard many people tout cauliflower puree as an acceptable substitute for mashed potatoes. So yesterday I had a brainstorm on how to dry the cauliflower out a bit so the puree wouldn’t be so waterlogged. Well it worked! Summit House - Creamed Corn au Gratin | Vegetable Recipes. Carrot Souffle Recipe. Caesar salad deviled eggs. I know I told you my days of late have been a blur of butter and a plume of winter spice but I didn’t forget that December is as much about cocktail parties as it is about cookie swaps.
And cocktail parties need snacks. They need bacon-wrapped dates and stuffed mushrooms, shrimp cocktail and parmesan biscotti. They need elegant little toasts and spanakopita triangles. And they need deviled eggs. Of course, to make devilled eggs, you need to make peace with peeling hard-boiled eggs and I want to tell you, I’ve spent a lot of time peeling hard-boiled eggs, mostly ineffectively, and have come up with several theories that since I have the mic, I will now bore you and the rest of my audience with: Theory 1: It varies by bird. These eggs are a perfect example. Caesar Salad Deviled Eggs Adapted from Good Food to Share Serves 6 to 12 To make these and bring them to a party, Sarah-Kate suggests that you can prepare the filling and crumbs separately and assemble them when you get there.
Strawberry Pretzel Salad Recipe : Paula Deen. » Christmas Cranberry Salsa. Posted by Tara on Saturday, December 14th, 2013 I enjoy creating new recipes for Christmas each year. This recipe was inspired by a photo I thought I pinned to Pinterest but never could find when I wanted to make the dish. So I have created my own recipe for Christmas Cranbery Salsa. It can be served with corn chips. But I like to spread the salsa over 2 bricks of soft cream cheese and dip Wheat Thins or Pita Chips in the salsa. It’s tart and sweet at the same time with a hint of cilantro, orange zest, and a jalapeno pepper. Remove the seeds from the jalapeno for a milder salsa or leave the seeds for a hotter version. Place the following ingredients into a food processor and pulse until ingredients are finely chopped: Pulse all ingredients until cranberries and onions are finely chopped, but not pureed.
Share on Facebook Tags: Christmas, cranberry, dip, Salsa Filed in Appetizers, Christmas, Holidays | 7 responses so far Leave a Reply. Sweet potato (and marshmallow) biscuits. I admitted somewhere in the comments last week that I’d all but abandoned making my own pumpkin puree these days, baking instead with the always-reliable canned stuff. I think that as home cooks, it’s our tendency to want to do anything and everything that can be from scratch as such, but that I’d never been satisfied with the labor versus outcome balance of roasting pumpkin. To get a dreamy texture like one from canned pumpkin, I found I often had to roast, then puree, then sometimes cook briefly on the stove to thicken it up and often, still found the flavor inconsistent, sometimes delicious, often a little lackluster.
I know, I just put you all to sleep. I promise, there is unapologetic goofiness ahead. What I didn’t get into was my current obsession — putting sweet potato where you’d expect pumpkin. Of course, I couldn’t just stop there. . … Greedy biscuit. New Yorkers: I’ll be on WNYC today at 5:44 p.m. Sweet Potato (and Marshmallow) Biscuits Makes 12 to 14 2-inch biscuits.