Believe it or not, I’ve only made one other meatloaf (Mediterranean Meatloaf). However, we have a lot of ground venison/beef to use up so I thought I’d give this recipe a try.
Pin ItSwedish Pot Roast {Pressure Cooker or Slow Cooker Option}
November 23, 2011 By 4 Comments
The minute I saw this recipe for Swedish pot roast at ifoodTV, I knew it would be good. Bonus: It had a pressure cooker option. Now, if you don’t have a pressure cooker, you can use a slow cooker. Read on to get the recipe and also to hear about how I burned it–learn from my mistakes!
Pin ItPenne-Wise Pumpkin Pasta
November 16, 2011 By Leave a Comment
There was a gorgeous hubbard squash (a small-ish one) sitting on the counter for the past few weeks. I was waiting to decide what to do with it. When DH went hunting, I decided that I wanted to make something with squash. Nothing fussy, preferably something I could use as a main dish (for myself, and I don’t mind vegetarian). Rachel Ray to the rescue!
Pin ItVegetarian Chili (a.k.a. bean & butternut squash stew)
November 9, 2011 By 3 Comments
My husband claims that since this has no meat in it, I cannot call it chili. Moreover, “chili” with beans is not chili, either. I’m not sure who makes up the rules, but this is called Vegetarian Chili in Simply in Season. Pin It
Pin ItButternut Squash Lasagna
October 30, 2011 By 6 Comments
When I saw this recipe in last year’s Mother Earth News, I knew I wanted to give it a try. A year later, I finally got around to it. Pin It
Pin ItEgyptian Rice and Lentils
October 10, 2011 By 3 Comments
Wondering what to do with celery leaves? Look no further than this international recipe from Extending the Table: A World Community Cookbook.
Ground Beef Curry
October 5, 2011 By 3 Comments
It’s a little more than a month until deer hunting season here in Michigan; we have run out of steaks and roasts and I’m staring at packages and packages of ground venison. So I was excited when I came across this recipe in Extending the Table: A World Community Cookbook.
Great (or at least edible) Green Pasta
September 12, 2011 By Leave a Comment
Now that I’m trying to wrap up Simply in Season, I’m coming across recipes that I wasn’t too interested in making last time I cracked it open. Great Green Vegetable Pasta, with its use of blended up cottage cheese (a technique I used before but don’t recall which recipe), was one of them. So I decided to wing a variation on my own.
Summer Garden Ratatouille
September 7, 2011 By 1 Comment
This is one of those recipes that is great for using up whatever vegetables you have from your garden or CSA and lets the taste of the vegetables come through.
Plum Tomato Pie
September 6, 2011 By 4 Comments
Not really a pie, more like a pizza, the combination of heirloom tomatoes and fresh basil are a perfect light dinner.
