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Sweet Potato-Black Bean Stew

28 Feb

I realized recently that I hadn’t made any soups/stews all winter so my next posts might be back-to-back soups. I usually get like this toward the end of February, right when I think the weather is going to get a little warmer, we get dreary, gray, rainy, snow-slush, muddy days. I think Columbus is itching for blue skies and sunny days – my skin wants the sun, I’m tired of wearing so many layers!

Anyway, we’ve kept warm with this Sweet Potato-Black Bean Stew. I found this recipe back in November when I was “doing research” for my Thanksgiving festivities in the Better Homes and Gardens Holiday Recipes issue. This stew is GOOOOD with just the right amount of spice/sweet/sour.

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Ditalini with Chickpeas and Rosemary Garlic Oil

6 Feb

There a couple of things I learned today while making this recipe. First, I really need to write things down, such as the ingredients needed to make this. In the last three days I have been to the store three times, and none of those times did I buy parsley. Second, I should start saving my pennies and get a real food processor. The one I have is a small three cup one and it had no desire to chop the carrots and celery.

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Caramelized Onion, Potato and Goat Cheese Pizza

2 Jan

There is a new restaurant in our small little city that has consistently dished out some of the best food in town. Chad and I have loved everything we have tried there and one of our favorites was a Potato and Goat Cheese pizza. But because I have wanted to try something different each time we’ve gone in, I haven’t gotten it again. So I thought I would try to replicate it at home. I did just that but for some added flavor I decided to caramelize the onions. This kicked up the flavor and it was divine. I liked it better than the original!

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Caramelized Onions

19 Dec

Oh, the possibilities! I have, right now, two ideas for these onions. One is coming up in a couple of weeks and, the other, I’m still trying to figure out. But this is a “recipe” all unto itself. It takes some time, but the end result is so worth it. The onions take on a beautiful color and the sweetness of a jam. Yup, jam. I was eating forkfuls straight from the container throughout the afternoon.

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Roasted Vegetable Galette

7 Nov

This is one of those recipes that can be made with so many combinations that each time you make it, it could be completely different. The flavors can change just by omitting or adding a vegetable. Max is my little foodie and this is yet another recipe that he will suggest. If I am at a loss of what to have for dinner, he will invariably say pasta, galette, or chicken pot pie. I love this because it is one way I know that he will get a good amount of vegetables in his body. Jasper on the other hand…he’s my picky eater. Hopefully someday he will learn the joys of vegetable galette.

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Quinoa with Mushrooms, Sweet Potato, and Kale

10 Oct

In my quest for more vegetarian meals, I finally purchased a bunch of kale! I never had made anything with kale before, but a few weeks ago, my sister sent me a recipe that she loved and I wanted to try it out.

It was actually really easy. It was mostly chopping and cleaning the veggies and boiling the quinoa. To prepare the kale, you’ll need to tear leaves off the stem and either tear or chop the kale in small pieces. I threw my kale into the salad spinner and washed it really well with cool water. In all I probably rinsed and spun it 5-6 times. You’ll want to be sure any loose dirt is cleaned off and there are no tiny bugs in there!

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