The fennel cream in the Seared Scallops with Fennel Cream was such a hit last summer I have been dreaming of other ways to use it. So I made up a batch of the cream and started experimenting… now I have a few ideas that I can use to incorporate more of this interesting flavour in our meal rotations. Continue reading “Fennel Cream and Three Things to Do With It.”
This is a great way to up your veggie quotient in a day. I bet kids wouldn’t even notice they are in there! Continue reading “Tuna Veggie Salad”
This Basic Balsamic Dressing is a very versatile salad dressing using only a few ingredients. It is salty, spicy and complements all kinds of green salads. It goes well with tomato, vegetable type salads and as well as fruit driven salads.
Notice the ratio of oil to vinegar is lower than many recipes so it is actually a fairly light dressing and it doesn’t taste sharp like some where the ratio is 1:3 oil to vinegar. 1 Tbsp of olive oil equals 13.5 grams of fat or about 120 calories. If you dress a salad for 4-6 people that means 20-30 calories only from the dressing!
It will keep your salad calories light but it is heavy on flavour! If you want to lighten up your dressing to zero calories from fat then check out this similar tasty dressing on my No Fat Strawberry Spinach Salad.
The Basic Balsamic Dressing is delicious on this Roasted Pear Salad.
Or try it with this delicious Melon and Crispy Prosciutto.
These yummy little treats are a favourite among my family and friends. They give you a hit of pumpkin pie for fewer calories than a whole piece of pie would be. The cream cheese frosting is piped on so you get the salty, sweet effect again with fewer calories than a full coverage frosting. Continue reading “Make Ahead Pumpkin Squares with Cream Cheese Frosting”
Here is a great way to use up that extra bit of pumpkin when you use a large can to make a pie. It is fall comfort food for sure.
It is really fast to make this if you have roasted garlic on hand – about 15 minutes to make the soup plus heat up time. Continue reading “Roasted Garlic Pumpkin Soup”
This Freezer Cole Slaw is another double-duty recipe. You can make up a big batch of this stuff and FREEZE it! You can freeze it in whatever quantity works for your family. It make a great little side salad serving to go in lunches or a last minute side for BBQ sausages or burgers. Continue reading “Freezer Cole Slaw”
This Champagne Roasted Cauliflower gets the Academy Award for Best Supporting Role! It is easy, elegant and does triple duty. It serves 8-12 which is perfect for a holiday meal. You could cut it in half but then you would be missing out on the leftovers which are as good or better than the original. Continue reading “Champagne Roasted Cauliflower”
I can’t decide which potato salad I like best! This is the 3rd variation of German potato salad I am posting. The base of this is the same as Warm Potato Salad with Beer– only the dressing is different!
This creamy one is really interesting as well because of the warm butter, beer mix you pour over the hot potato dice. I think you will get a lot of people asking what is in this salad because unless you have seen the recipe it is hard to put your finger on on what you are tasting.
I like this one with Schnitzel because the creaminess offsets the dryness of the schnitzel cutlet. You can keep it relatively calorie light by using light mayonnaise and light sour cream.
As you may know from my other posts my favourite new way to cook my potatoes is in my pressure cooker, 15-17 minutes for 12 whole medium size potatoes! And no mushiness! I feel like I am becoming a broken record!