healthy... the tasty way
I felt like eating risotto one night and had some zucchini to use. So why not make a zucchini risotto? Looking at what I had (I was clearly not going to add only zucchini to that risotto), I found some coconut milk, which made me think about curry, which led to a curry risotto. Unusual but delicious! Curried Zucchini and Roasted Grape Tomato Risotto
Two weeks ago, Angela from Oh She Glows posted a recipe for Three-Bean Salad, a recreation of Fontaine Santé’s salad. Since I love this salad, I knew I had to try the recipe! I actually planned to follow the recipe, but as it happens most of the time I ended up changing it. The salad was sooo good, with a perfect dressing to go with
I made my Lemon Cupcakes for a girl’s night. And a must-have when I have people coming at my place is also crudites with a homemade dip. I’m known for being the one who cooks a lot, who loves to cook, who makes delicious food, who has a food blog… So there is no way I invite people over and serve them a store-bought dip
I used to not like hate risotto. Until I learned how to like it. I am now in love with risotto! Step 1. Stir, stir, stir. I thought risotto was too sticky, but the trick is to add a ladle of broth at a time and stir. Risotto is not regular rice! Step 2. Have fun with flavors. Regular mushroom risotto is delicious. But there
The change from summer to autumn also means it’s time to change from summer food for winter food. And what I’m really craving when it gets cold outside is soups, stews and pasta. Every week since the end of October, I’ve made a batch of soup, stew or pasta sauce. It’s comfort food. And leftovers for the whole week! I’ve made… Pumpkin Chili Veggie Barley
