Tag Archives: eating

Raw Kale & Radish Pesto with Zucchini Noodles

Are you a fan of KALE?

Can’t say that I have been to date, 😉 in spite of liking almost every other kind of veggie there is!

But this post over at Girl Eats Greens grabbed my attention today, as I browsed the WP Reader.

Looks so yummy and healthy too. 🙂

Happy Eating and Week! G

Girl Eats Greens

One of my favorite things about spring turning into summer is all the deliciousness that continues to show up at my local farmer’s market. While I don’t buy all my groceries there, I do spend time every Sunday walking along with my pup and seeing what’s new to the market. What I’ve seen a lot lately? Fiddleheads. I have no idea what to do with them. But I’m dying to try them. I also stumbled upon a bunch of bright red radishes.

Raw Kale Radish Pesto with Zucchini Noodles Vegan Vegetarian Gluten Free Girl Eats Greens_0011

Growing up, I was never a fan of radishes, I thought they were too bitter. But as I’m getting older I think a lot of it had to do with the preparation of the radishes. As in, there wasn’t any. I was handed a whole radish to pop into dill dip. Radishes can have a pretty strong flavor – but if you break them down, thinly slice or…

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How I LOVE Beets, Let Me Count the Ways! ;-)


beets sooooo much! 😉

I think beets are one of the most underrated vegetables in terms of versatility and taste.

Not to mention their health benefits, which are significant too and  in a number of ways. It’s not just vitamin C that you’re getting in a serving of beets! You can read about some of the many nutritional pluses of eating beets and beet greens here. 

Tonight I’m making a beet pesto with pasta recipe for the first time. Sounds and looks so yummy. It’s a recipe that I found recently in Alive MagazineI also make a variety of beet salads on a regular basis and of course, my fav soup of all time:

Veggie Beet Borscht (click for the recipe).

Do you like beets and what’s your fav recipe to make with them?

Happy Cooking! :)

The Many Pluses of Peanut Butter! :<)

Aren’t these yummy looking? Yummy to eat too. 😉 

  peanut butter cookies

Here’s the recipe for the Old-Fashioned Peanut Butter Cookies  shown above.

I’ve made these many times . My mom made these too. They were bliss after school with an ice-cold glass of Mmoooo….

That’s what we called dairy milk. Didn’t everyone? 😉

I’ve always been a peanut butter fan. I love it, especially the natural kind that contains only peanuts. I feel sorry for children who can’t eat this wonderful spread, due to allergies etc. It was a staple when I was a kid. Not the case anymore it seems.

But for those of us without allergy concerns, peanut butter (in moderation, it’s always about moderation isn’t it?) can apparently be good for us (and not just delish) for our  and many other health pluses too. Here’s one of many online articles, re: the benefits of eating peanut butter.

Our feathered friends apparently enjoy peanut butter too. 🙂 

Here’s an article  showing how to make a bird feeder using peanut butter.

Do you enjoy peanut butter?

Any PB recipes that you particularly like? And if you have a link to a good one, do share.

Now I’m off to make a piece of toast with a generous swipe of peanut butter; but this will be with coconut milk! 😉

Photo courtesy of Flickr


Simple Pleasures: Toast, Jam and Tea!






Sometimes simple is simply the best!

I’ve been on a ‘toast kick’ lately and can’t seem to get enough of ‘burnished to perfection, golden NOT brown please’.. LOL!

Decided to ‘bump it up a notch’ yesterday and made a lovely loaf of Quickie Oatmeal Bread and Fresh Blueberry Spread, both recipes from NJFV. Well…..needless to say, between Joe and I and a few hours later, there’s just a crust of the loaf left this morning. Happily still quite a bit of jam though, to enjoy for the next week or two. I’m actually having some right now….crumbs are a gathering on the keys, but no jam so far !! 😉

I am including my quick version for fruit spreads/jams/preserves with this post.

I came up with the idea when I wanted the taste of homemade (yes, there is a big difference from store bought) jam in a big hurry, without all…

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Recipes for the Fall Harvest!

If you are inundated with garden produce right now (and isn’t that a wonderful thing!) or just enjoying the bounty from your local farmer’s markets; I hope you will enjoy this selection of harvest recipes from the archives. 🙂

potato soup

Another Great Potato Soup

curried apple soup

Curried Apple Soup

carrot cake

Sam’s Famous Carrot Cake with Cream Cheese Icing


Quick and Easy Zucchini Stir-Fry

(link includes recipe for Zucchini and Cheddar Fettuccini too.)

 Best Zucchini Chocolate Cake

Naked Cake aka The Best Zucchini Chocolate Cake

(read the recipe, for more about the name!) 😉

Happy Cooking! 🙂

PS: My apologies for the very small print and a bit of wonky formatting in some of these previous recipe posts. For some reason, WP wouldn’t allow me to update to a larger font when I tried to do that tonight. 😦  

The quirks of WordPress, eh? 😉


Another Great Potato Soup


It’s been very cold here on the Prairies, certainly nothing new for February, which means a lot of time spent indoors. On the plus side, it’s also a great time to get into the kitchen to try some new recipes and old favorites, particularly soups, stews, breads and other cold weather comfort recipes.

Today I am featuring a really delicious potato soup from my cookbook, rich and creamy, a meal in a bowl. You can add a Cheddar muffin (recipe to follow soon) or just some toast on the side, if you are really ravenous!! By using Yukon Gold potatoes this time, the soup was even tastier and a rich golden color instead of the usual “whiter version” that results from regular potatoes. Hope you enjoy this soup and keep warm, wherever you are…


3 T. butter
6 medium potatoes, chopped
1 large onion, chopped
2 large stalks celery, chopped (use leaves too)
2 medium carrots, chopped
4 C. vegetable soup stock
1/8- ½ teas. each sea salt and freshly-ground pepper, to taste
1  T. crushed dried thyme leaves

1 ½  T. cornstarch, ½ C. milk or soy milk, 1/2 C. regular or low-fat sour cream


In a large soup pot, melt butter over medium heat.

Add the vegetables and sauté for 5 minutes. Add the stock and seasonings and bring to a boil. Cover and simmer over low heat for about 20 minutes, stirring occasionally until potatoes are very soft.

   Yukon gold!!!!           the other veggies


While soup is cooking, combine remaining ingredients in a small bowl, stirring until very smooth.Add the sour cream mixture to soup and simmer gently over low heat  for 1-2 more minutes to thicken slightly.

Time to simmer……        and to savor!!!!!


 Remove soup from heat and blend with a food processor, to desired consistency. Adjust seasonings.

Top each serving with grated Cheddar cheese and/or parsley if desired. Serve immediately.

 Makes 6  servings
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking the Meatless Way