Pork Tenderloin with Sauerkraut and Apples

I’m definitely in my cozy winter cooking mode and craving warm, comforting dishes. This cooked up quickly for a great weeknight dinner. I heated up a loaf of bread and cooked some carrots and dinner was done. 1 1lb pork tenderloin, cut into 8 pieces 1 cup sauerkraut sage 1 apple, cored and cut into … Read more

Eat Your Brussels Sprouts

I’m married to a man who doesn’t much like Brussels sprouts. But I happen to love them, so I’m always looking for ways to convince him to eat them. One of my tricks is to roughly chop them. They no longer look like little cabbages and are somehow much more approachable when they are soft … Read more

Parsnips and Apples

This fall dish would be perfect for Thanksgiving if you’re still looking for a side dish! It’s got lovely flavor from the apple and orange juice and the cinnamon warms it up. This is adapted from a recent recipe in Everyday Food Magazine. I large parsnip, peeled and sliced thinly 1 apple, peeled, cored and … Read more

Parslied Halibut

I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog. 1 1/2 cups cooked rice 2 6-ounce halibut fillets 1/2 bunch parsley 1/8 small onion 1/4 cup light sour cream 1 … Read more

Rapini with Tuna, Chickpeas and Sundried Tomatoes

Rapini is also called broccoli rabe.  I love trying new and different veggies, so I was excited to give this a try. In this recipe, I’ve made it into a meal by including tuna and beans. Grate some Parmesan cheese over this if you like. Half bunch of rapini 1 can tuna in water, undrained … Read more

Rapping about Martha Wrap

I’m very familiar with Martha Stewart – I unofficially “apprenticed” myself to her for a year on my blog MarthaAndMe – so I have tried many Martha recipes, projects, and products. Martha, have you been reading my blog? Your new Martha Wrap seems to indicate you may have. Martha Wrap is a new product that … Read more

Salmon with Broccoli and Artichoke Hearts

Here’s a great little salmon dish that has lots of veggies and lots of flavor. And it’s incredibly easy to make in parchment! 1 salmon fillet (about 6 ounces) 1/2 cup cooked or frozen broccoli 1/2 cup frozen artichoke heart quarters, thawed 1/4 cup plain yogurt 2 tablespoons ranch dressing salt and pepper 1 teaspoon … Read more

Kale and Ricotta in a Parchment Bag

I recently bought a package of Paper Chef Parchment Bags to try. These are bags made out of parchment designed for cooking. I loved the concept – just put the food in the bag and fold one end. I decided to try a new recipe for kale (serves 4) 3 cups packed kale leaves salt … Read more

Root Veggie Tian

It was a cold night and I was down in the dumps. The cure? Cozy, warm, fall comfort food. I put together this tian (which is kind of like a gratin, minus all the tons of butter and cream) and let it slowly cook in the oven. It came out perfectly – pretty and tasty. … Read more

Asparagus with Garlic Mayo

Asparagus is one my favorite vegetables to cook in parchment. It’s just the right size and it cooks perfectly. I made this for dinner the other night. It’s got the right balance of creaminess and lemon and the garlic gives it some punch. 1 bunch asparagus 1/3 cup light mayonnaise 3 garlic cloves, minced salt … Read more