Don’t those non-stackable annoying lumps of bagged beans, lentils, and pastas laying about in the pantry annoy the heck out of you? They do me. They don’t stack well, for one. And the half-opened bags tend to spill all over the place before you even know what’s happened. And then there’s the fact that they get lost in there, only to be found when you clean the pantry and realize you’ve got five half-empty bags of pinto beans.More
Having a vegetarian over for Thanksgiving this year? Step away from the tofurky* and – most importantly – try not to fret too much. It’s more than likely that the vegetarian in your life would hate to see you go to a ton of extra trouble for him/her. Here are a few tips to keep everyone – meat-eaters, vegetarians, and the busy host alike – all happy on Turkey Day.More
Spaghetti squash is pretty much my favorite of the winter bunch. It’s versatile, delicious, healthy, and easy – quadruple win. I’ve got a few spaghetti squash recipes in the pipeline – stay tuned for those – but today, in the spirit of The Sound of Music, ~let’s start at the very beginning~. (Gosh, I really need to watch that movie again. It’s been quite awhile since I’ve suffered the “So Long, Farewell” earworm.)
Anyway, today I’m sharing two different ways to prepare spaghetti squash – either in the microwave, or in the oven.More
This is one of those posts that requires very few words. So I’m just going to get to it.More
It’s cliche, I know: but once I learned how to roast my own red peppers, I’ve never gone back to store-bought. And I can pretty confidently say I never will. The taste of red peppers roasted in your own oven is beyond compare. Fresh, smoky, and rich, roasted red peppers are so easy to make using your broiler setting at home.