healthy... the tasty way
I got a buttercup squash in my weekly organic food basket and wasn’t sure what to do with it, so it waited patiently on my counter for a couple weeks. With the cold weather, I ended up craving chili since it is so warm and filling. Inspired by my pumpkin chili, I decided to use my squash to make this dish. The result is thick, spicy,
Soup is a fall and winter favorite of mine. However, I don’t tend to eat appetizers unless I have company so I prefer to have my soups as a main dish. While some soups (usually those including beans and grains) fill me up, some just don’t cut it as a main dish. And now I’ve found the perfect solution: cornbread! I love cornbread and finally
I got a beautiful red kuri squash in my organic food basket a couple weeks ago. I never had this squash before. I love all squashes and this one is definitely a keeper, with a deep orange flesh and slightly nutty flavour. I decided to make a creamy soup with my beautiful squash. I wanted to add some garam masala at first, but I finally opted for
The perfect cupcakes for an Halloween party… … or for a sweet treat any time of the year! I had the sudden urge to make cupcakes this weekend and flipped through my cookbooks for ideas. I liked the idea of using the traditional orange+chocolate combo, and decided to make an adult version (i.e., add alcohol) by using Grand Marnier in the batter and frosting.
Fall weather pointed its nose in September. While I enjoy summer, colder weather makes me happy because I then have to eat tons of soups and stews and I loooove soups and stews! They are so comforting after being out in the cold. We’ve also been having a lot of ups and downs in temperature this year; it actually feels like there are 10 seasons now sometimes.
