“We often take for granted the very things that most deserve our gratitude.” ~Cynthia ozick
Today, Canadians celebrate Thanksgiving. For myself, this is a weekend of celebrating with family and friends. It’s when we are reminded to give thanks for those that surround us, those that have touched us, our health, & our happiness.
I’m beyond blessed that this holiday is a happy occasion that is filled with healthy family, friends, children, an abundance of food & joy. It’s also the awareness that many are not so fortunate.
“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.” ~ John Fitzgerald Kennedy
Wishing you & your loved ones a Thankful day of reflection and enjoyment.
I have WEEKS of blog posts to catch up on … usually I’m just too tired by the end of the day to report the success (or failure) in the kitchen that evening. Today is one of those days. However sometimes I’m TOO excited with a discovery and HAVE to share it ASAP. This is one such recipe.
Found the recipe on realsimple.com and made it into a pasta. We will make this a LOT. This would be great if you have company coming … easy and simple to prepare and impressive in taste!
1. Preheat oven to 450 degrees. Cut 5 tomatoes up into 8. Put into baking dish with extra virgin olive oil, salt & pepper and minced garlic. Roast for 20 minutes.
2. Remove and stir in 1 1/2 pounds of medium shrimp (I used cooked frozen shrimp). Stir in 1/2 cup chopped parsley, and 2 tbs. lemon juice, and 1 cup of crumbled feta. Return to oven until shrimp heated through – another 10-15 minutes if you use uncooked shrimp, about 5-10 if you use cooked shrimp.
3. You could stop here – as the Real Simple recipe … use this to dip yummy crusty (FULL of gluten 😦 bread. Or as I did, served it over GF corn spaghetti … FABULOUS.
Make it. Love it. Enjoy!
I “pinned” this recipe from “simply recipes” blog. Changed it a bit as I was in a hurry and wanted to throw it all in the slow cooker and leave it! This was billed as the best pulled pork recipe so I was eager to try it! My baby is a carnivore so I figured it would be a hit – and it was!
There is nothing like chopping onions and jalapeños at 6 am to WAKE you up!
I simply put all of these ingredients in the magic bullet, pureed it and poured over the pork roast in the slow cooker. Turned it on and left it on low for about 8 hours, turning it a couple of times.
Ingredients to puree:
-1 large onion
– 3 garlic cloves, peeled
– 1 jalapeño, seeded and chopped
– 2 tsp chili powder
– 1 tbsp tomato paste
– 2 tbsp Dijon mustard
– 1/4 cup whit vinegar
– 1/3 cup ketchup
– 2 tsp worcestershire sauce
– 1/4 cup brown sugar
– salt & pepper
I used a 3 lb pork roast
Turned out great! Everyone loved it! Served on buns (GF for me) and salad.
I’m really excited to share this one. Am wondering if I’m the only person in the world who hasn’t tried this??? It’s fantastic! Found this on pinterest and it came from Barefoot Contessa (of course!)
Preheat the oven to 425 degrees. Wash and throughly dry 2 bunches of broccoli ( or don’t wash as the germs will be killed! ). Cut up into large florets.
Cover a cookie sheet with foil, toss the broccoli with olive oil, salt and pepper. Chop up 3 garlic cloves and throw in there.
Roast for 20-25 minutes. You want the broccolli to be crisp and slightly browned. Take it out and sprinkle with the zest and juice of 1 lemon, toasted pine nuts and freshly grated Parmesan cheese. Serve.
I was totally shocked by the taste. Not what I was expecting at all. Outstanding.
I should preface this by saying it’s September 25th and it’s 30+ degrees!! Woo hoo! However …the golden leaves and the calendar tell us fall is here. Time to get baking!!
My obsession (yes, obsession) with pumpkin cookies began about 6 years ago. There was a local coffee shop that made the most amazing, melt in your mouth pumpkin spice cookies! I would go back a few times a day for these cookies …they were fantastic! Two things (among MANY) were different 6 years ago. I wasn’t living without gluten and I wasn’t domesticated in the kitchen 😉
My hankering for soft pumpkin cookies found me today and so I made some!!
I had “pinned” a recipe from allrecipes.com and adapted it a bit. Here it is:
*1 cup pumpkin
*1 cup white sugar
*1/2 cup vegetable oil – I did 1/4 oil and 1/4 cup applesauce that I made
*2 cups all purpose flour – I used Bob’s red mill GF all purpose flour
*2 tsp baking powder
*2 tsp ground cinnamon
*1/2 tsp salt
*1 tsp baking soda
*1 tsp milk
*1 tbs vanilla
* 1cup semi sweet mini chocolate chips
1. Combine pumpkin, sugar, oil and applesauce. In another bowl combine flour, baking powder, cinnamon, and salt. Dissolve the baking soda in milk and stir in. Add flour bowl to pumpkin mixture and combine.
2. Add vanilla and chips.
3. Spoon onto greased sheet in preheated 350 degree oven for 10-12 minutes.
I learned to make them much smaller by the 2nd and 3rd batches. This makes them less flimsy when they come out. They are super moist and taste just like fall!
What are your favorite tastes and smells of the season?
We Love mushrooms in this house! This is one appetizer/side dish I always forget about but it’s super easy and SO good!
This is a great dish to take to a potluck or party for an appie as you can have it all prepared and pop it into the oven when you get there. They are best served warm.
-preheat oven to 350 degrees
– mix together 1 8 ounce container of Philly cream cheese, 1/2 cup shredded cheese of your choice, 2 pieces of crisp bacon cooked, s & p
– take the stems out of a pkg of stuffing mushrooms
– fill the mushrooms and put into a shallow dish
– cook for 18-20 minutes
It’s September 24th and hot, hot, hot! We were delighted to enjoy another weekend of summer temperatures! Although I’m sick, sick, sick and really needed some comfort food. My body, mind and soul needed replenishing …
This is my version of comfort food.
Roast beef in the oven
-preheat to 325 degrees
-put roast in large roasting pan, drizzle with extra virgin olive oil, “pot herbs”, 3 cloves of garlic, salt and pepper
– surround roast with big chunks of onion, carrots and potatoes
– use 2 cups of chicken or beef broth to pour in as well
– cover and cook for 1 hour, turn and cook for another hour. Take temp and should be done depending on size
I made gravy and wanted some GF biscuits so I tried Bob’s red mill mix. They turned out really good!
I hope you are enjoying a relaxing weekend with your loved ones and good food 😉