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Our very-good-cook friend recommended we make these Oreo truffles, and so we did. She makes flavors for a living, so we trust her taste. And you know what? They are delicious! Oreo truffles are deceptively easy: They look very elegant and time-consuming to make, but they aren’t at all. Oreo Truffles
For the longest time my quick, go-to Chicken Pot Pie recipe involved canned cream of chicken soup and a homemade biscuit topping. I”m *trying* to stay away from processed foods and to feed my family more naturally, so I came up with this recipe. Which, in my mind, tastes way better then the original anyways.
aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme , for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist....
This is without a doubt my husbands all time favorite dish. I got this recipe from his sister, and made just a few tiny adjustments to it. It is a very mild Mexican dish, and pretty much fail proof. I don't make it often enough though, specially if you ask my hubby.
I got a little makeover…my blog that is. Thank you to April Showers Design. I’m still tidying up a bit so thank you for your patience. I can’t believe it’s the end of September and I haven’t posted any apple desserts yet. For me, September is all about the apple!
Bring 2 cups water to a boil and add bulgur. Remove from heat and soak until tender, about 30 minutes. Drain in a fine-mesh sieve, pressing to remove as much liquid as possible; transfer bulgur to a large bowl. While bulgur is soaking, roast peppers over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides, 8 to 16 minutes. Place in a bowl; cover tightly with plastic wrap. Let cool.
Lately I've been making a thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about, and provides leftovers for a day or two to come. I'm not entirely sure what to call it.
2 Tablespoons olive oil 2 cups chopped sweet onion 2 cups chopped red bell pepper 2 cups chopped green bell pepper 3 Tablespoons minced jalapeño (seeds removed) 1 clove garlic, minced 1 cup beer 1 cup low-sodium, fat-free chicken broth 1/4 cup sliced black olives 3 Tablespoons chili powder 1 teaspoon ground coriander seed 1/2 teaspoon salt 1 (28 ounce) can chopped tomatoes, with juice 1 pound boneless skinless chicken breasts, cut into cubes 2 cups cooked butternut squash, peeled & cubed 2 Tablespoons chopped fresh cilantro 1 Tablespoon cocoa powder 1 (15.75 ounce) can pinto beans, rinsed & drained sliced scallions, cheddar cheese & sour cream, for topping (optional) 1. Heat oil in Dutch oven over medium heat. Sauté onions until lightly browned- about 8 minutes.
Are you in the mood for some comfort food? Of course you are; it's January. In the interest of resolutions and energy, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? I have a proposal for you: Fresh baby spinach and chickpeas seared with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon.
Everyone loves a good casserole, right? The key word here is good . We've all had goopy, unappetizing messes inflicted upon us in the name of casseroles, but that really should be the deviation — not the norm. I love casseroles — the good ones.
This fall has had great weather and beautiful color, I just wish I wasn’t so busy that I could have enjoyed it more! However, gone are the long football games, one of my classes, and a lot of the hectic scheduling of marching band. It is smooth sailing to Thanksgiving break! Hopefully now I can catch back up with my blog- I have some great product reviews coming up and tons of recipe ideas I can’t wait to try! With the temperatures dipping into the thirties, I have hit that point where getting out of bed is that much harder (I finally caved and turned on my heat.)
by Jeanne Kelley This hearty fall dish is a wonderful way to incorporate fresh pumpkin into a simple but thoroughly satisfying midweek meal. Video Recipe : Watch a step-by-step video of the Pasta with Pumpkin, Sausage, and Cavolo Nero . Serves 6
A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, light sour cream, and/or reduced fat cheddar and serve it with baked chips on the side for a wonderful lunch or dinner. I am so happy to share this one with you!!! Not all my crock pot experiments get me excited, but when they do they wind up here on Skinnytaste. The pumpkin is not sweet at all, in fact, if you don't mention it, no one would even know it's there but it does add beautiful color to the chili and for picky eaters, a great way to sneak in vegetables. This is pretty mild as far as heat goes, if you want more kick use chipotle chili powder in place of the chili powder and use it according to your taste.
This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick. The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went.
Is fall around already? But we have just begun to enjoy the lovely summer! The unbearable heat of the summer is hopefully in the past here while we are soaking some truly wonderful weather and also some rain. It feels only like summer until I step into the markets and I can see the slow movement in the shelves.
Recipes by Food Type
Delicious but could possibly benefit from the addition of some lemon zest or kalamata olives in the future by Mar 19
pretty good, and reasonably healthy but needs a kick; would be better with some cayenne pepper added in by Mar 22