Eating and living locally . . . mindfully . . . simply.
Have you ever had to go to a party or “bring a dish to pass” event and brought chips and dip? Or something from the deli and just put it in your own bowl hoping no one would notice the telltale taste of preservatives or whatever it is they put in the potato salad that has that chemically sweet aftertaste? There is an alternative that is almost as fast and is a bit more impressive: Homemade Dips like the Pumpkin Dip {Read More}
Even though I’ve been cooking for two months now, my idea of what is “a cinch to throw together” is still miles away from what the editors at Simply in Season consider “a cinch to throw together.” First, for this recipe, one must peel and cube 2-3 C of butternut squash (or you can use pumpkin). I usually peel my butternuts with a vegetable peeler, as a knife is tricky to maneuver. Then, you have to chop an onion and {Read More}
This was the only autumn bread recipe from Simply in Season that I can eat/make since I’m allergic to cranberries (keep an eye out for guest bloggers, though!) Dry ingredients: 1 1/2 C flour 1 1/2 C whole wheat flour 1 C wheat germ 1 C sugar (I ran out and used about 3/4 C sugar and 1/4 C stevia for baking) 1 C brown sugar 2 tsp baking soda 1 1/2 tsp salt 2 tsp cinnamon 1/2 tsp each {Read More}
This is another recipe that I wouldn’t have tried were it not for the challenge of cooking every recipe in Simply in Season. Pumpkin? Sausage? Pasta? Oh well, it has wine in it, if it tastes bad I can always finish off the bottle! Ingredients: 1 lb penne pasta 1 lb bulk sweet Italian sausage 1 medium onion (finely chopped) 4 cloves garlic (minced) 1 bay leaf 2 T fresh sage (cut into thin strips; otherwise use a dash of {Read More}
