Megan’s Cookin’ chose glittered pumpkins for today. My project was pretty much doomed from the start. I didn’t have a pumpkin left from Halloween. My grocery store did not have any. We got one from my mom, but it was rotting inside, so the stem came off. Oy. We also tried to do this in the doorway of the garage and the wind kept blowing the glitter away. It wasn’t pretty, but it got done.

It doesn’t look half bad in the picture. Megan told me she was going to try glittering some other things for this, which I think would be cute. I thought about doing some apples, but ended up just sticking with the pumpkin.

Did you try this?

Megan’s Cookin’ chose glittered pumpkins for today. My project was pretty much doomed from the start. I didn’t have a pumpkin left from Halloween. My grocery store did not have any. We got one from my mom, but it was rotting inside, so the stem came off. Oy. We also tried to do this in … Read more →

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 tablespoon lemon juice

Salt and pepper to taste

8 baby carrots

2 tablespoons skim milk

1/4 teaspoon dried dill

Preheat oven to 400. Cut a 25 inch piece of parchment and place the rice in the center, roughly the size of the two pieces of fish. Top with fish. Place all the other ingredients in a small food processor and process until pureed (or you can chop the parsley, onion, and carrots and mix other ingredients with them). Pour the sauce over the fish. Fold the parchment (see Technique page of this site) and bake for 20 minutes.

The parsley gives this dish an amazing vibrant and slightly spicy flavor. It’s tastes so fresh and alive that it will wake you up!

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 →

I hope you’ll stop by to visit these amazing bloggers who have welcomed me! More blog tour stops coming next week!

SuperCollegeChef

Suddenly Frugal

The Culinary Life

Not Rachel Ray

Living Large in Our Little House

I hope you’ll stop by to visit these amazing bloggers who have welcomed me! More blog tour stops coming next week! SuperCollegeChef Suddenly Frugal The Culinary Life Not Rachel Ray Living Large in Our Little House  

I ran into this new entry in the produce department and couldn’t resist. I paid $4.99 for the bunch, but wait! Not only do you get the roots, but the tops are just regular parsley, so it’s like getting a bunch of that too.

I peeled the roots and roasted them with some carrots (about 45 minutes with 1 tablespoon oil, plus salt and pepper, then drizzled balsamic vinegar before serving). It tasted just like parsnip to me, but with a little bit of parsley flavor. They were fun to try. Have you tried this veggie?

I ran into this new entry in the produce department and couldn’t resist. I paid $4.99 for the bunch, but wait! Not only do you get the roots, but the tops are just regular parsley, so it’s like getting a bunch of that too. I peeled the roots and roasted them with some carrots (about … Read more →

I love cooking with pumpkin. Pumpkin bread, pumpkin cookies, pumpkin pie, and pumpkin muffins are in my fall and winter rotation. Sunday mornings are when we have our “big breakfasts” at my house – pancakes, waffles, or French toast with bacon and/or sausage. It’s infinitely complicated because some people need their bacon practically raw, while others prefer it very, very well done. Mr. MarthaAndMe always has bacon duty and it is a toss up if it will burn – we buy organic uncured bacon which somehow goes from raw to black in the microwave in an instant. Don’t get me started on the sausage either. We have to make two kinds – those frozen little ones and fresh apple maple chicken sausages – to please everyone.

Pancakes aren’t always a slamdunk. Plain goes over well, as do my oatmeal pancakes. Mr. MarthaAndMe and I like blueberry pancakes and I adore buckwheat pancakes, but the kids won’t touch them. I would never in a million years eat chocolate chip pancakes but the kids love them. So, you can see that breakfast isn’t a simple task.

This past Sunday I decided to put together some pumpkin pancakes, thinking that everyone would eat them since the kids love anything with pumpkin. Silly me. Dude Martha complained that he liked pumpkin, just not in his pancakes, and would not try them. 3 out of 4 of us did eat it and loved it.

3/4 cup whole wheat pastry flour

1/2 flour

1 egg

1 tablespoon brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup pumpkin puree (from a can)

3/4 cup plus 2 tablespoons buttermilk

1/2 teaspoon cinnamon

1/8 teaspoon ginger

pinch nutmeg

Mix and cook on a griddle or in large pans that have been sprayed with cooking spray. Try to spread the batter out when you pour it. If the pancakes are very thick, they take much longer to cook through. Makes 10-12 pancakes. Serve with maple syrup.

I love cooking with pumpkin. Pumpkin bread, pumpkin cookies, pumpkin pie, and pumpkin muffins are in my fall and winter rotation. Sunday mornings are when we have our “big breakfasts” at my house – pancakes, waffles, or French toast with bacon and/or sausage. It’s infinitely complicated because some people need their bacon practically raw, while … Read more →

Join me on my blog tour! So many wonderful bloggers have invited me to stop by their blogs for guest posts of Q&As. I hope you will stop by and say hello! Here are a few recent stops.

The Boston Food Swap

Reel Life with Jane

Imperf3ct Moms

Champion of My Heart

Frisco Kids

I’ll post another installment soon.

Join me on my blog tour! So many wonderful bloggers have invited me to stop by their blogs for guest posts of Q&As. I hope you will stop by and say hello! Here are a few recent stops. The Boston Food Swap Reel Life with Jane Imperf3ct Moms Champion of My Heart Frisco Kids I’ll … Read more →

Get your glitter ready! Megan’s Cookin’ has chosen Glittered Pumpkins for next week’s project.

Get your glitter ready! Megan’s Cookin’ has chosen Glittered Pumpkins for next week’s project.

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

7.5 ounce can of chickpeas, drained

3 sundried tomatoes, chopped

1 garlic clove, minced

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons chicken broth

2 tablespoons cornstarch

Preheat the oven to 400 degrees and cut about a 40 inch piece of parchment paper (if you want to use a standard size piece -see Technique page on this blog- then you need to cut the rapini in half before placing on the parchment). Place the rapini on the parchment. Pour tuna and water over the rapini. Add the beans and tomatoes. Sprinkle minced garlic on top. Season with salt and pepper to taste. Sprinkle olive oil on top. Mix chicken broth and cornstarch and pour on top. Fold the parchment (see Technique page) and bake for 20 minutes, or until rapini is tender. Serves 4.

This recipe feels very hearty and is great with some Italian bread.

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 →

We can all blame SteakandPotatoKindaGurl for ruining our post-Halloween I-ate-too-much-candy diets (just kidding!). These easy peanut butter cups were incredibly easy. And really good too. You melt chocolate. You melt white chocolate with peanut butter. You layer these two in the cups.  I only had one problem with them. They stuck to the mini cupcake liners and were impossible to get off. I would buy actual candy cups if I made these again.  I think I would try these with dark chocolate because that would be absolute heaven. The name does not lie – they are very easy. And they were very good!

We can all blame SteakandPotatoKindaGurl for ruining our post-Halloween I-ate-too-much-candy diets (just kidding!). These easy peanut butter cups were incredibly easy. And really good too. You melt chocolate. You melt white chocolate with peanut butter. You layer these two in the cups.  I only had one problem with them. They stuck to the mini cupcake … Read more →

Check out my review of Martha Wrap, Martha’s new foil/parchment in one product.

Check out my review of Martha Wrap, Martha’s new foil/parchment in one product.