Oh, the new year is almost up us. I love this time of year because it allows serious time to slow down and reflect.
As you think about what to add to the festive eating you will be doing, here is a delish recipe for you. It is not a typical recipe for Rosh Hashanah, but it will add some nice depth to your menu.
I have mentioned time and time again that I am a huge fan of pumpkin.I found a great recipe in the new issue of Everyday Food for pumpkin and shallots. It will be a yummy side dish with your fish or meaty dish for the holiday.
"Luscious Lifestyle Diva"
Roasted Pumpkin and Shallots
1 Medium sugar pumpkin (about 4 pounds) peeled, seeded, and cut into 2-inch
4 shallots, peeled and quarted
3 tablespoons olive oil
1/4 cup fresh sage leaves
kosher salt and ground pepper
Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage
between two large rimmed baking sheets; season with salt and pepper, and
toss.. Roast until pumpkin is tender, 30-35 minutes, tossing once and
rotating sheets halfway through
Sunday, September 28, 2008
Monday, September 15, 2008
I love to promote eating raw! The argument around the healing effects of raw food continues. As it is, some people think raw food is inedible even though they have never given it a chance. When I do cooking demos at the local farmer’s market, I make as much raw food as I can to show just how good the food is. Once a person tastes it and I tell them the health benefits, they are hooked.
There are just as many recipes for raw food as there are for cooked for. A little somethin' that I love to make is a yummy raw corn salsa. It gets rave reviews and everyone always wants the recipe.
6-8 medium ears of corn, decobbed
4 medium tomatoes, finely diced
1 red or yellow bell pepper, finely diced
1/2 tsp. cayenne
1 tsp. Celtic sea salt
Fresh ground black pepper to taste
1 clove garlic, pressed
1/4 cup chives, finely chopped
1 tlb. olive oil
2 tsp. lemon juice
1/4 cup fresh cilantro, de-stemmed and finely chopped
Mix well, then remove 1 cup of salsa and blend in blender.
Fold this mixture back into salsa.
Tuesday, September 2, 2008
I have raved about how much I love the Reese's Peanut Butter Cup Sundaes at Baskin Robbins. It gives one a true food orgasm! One night I wanted a sundae so bad, but was to lazy to walk myself to Baskin so I improvised ( not to mention saved myself a bit of money).
To make a quick and easy sundae.. get some ice cream, candy of choice ( I recommend peanut butter cups, m&ms, or even go with Oreos), and whipped cream. Simply chop up the candy or cookies of choice, mix into the ice cream and top with whip cream. Just like that you have a yummy sundae in about 5 minutes tops. So save yourself a trip to the ice cream shop and save a few dollars cause it's totally kosher soul to have DIY sundaes.
"Luscious Lifestyle Diva"
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