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butternut squash, spinach and black bean tacos

For a good, long while I have been on kitchen auto-pilot making mostly the same things. The time has now come to work on my menus. I’m currently researching the best diet for me as I start treatment for breast cancer and while I have just started the process I know that increasing the most nutritious veggies, herbs and spices is as important important as drastically cutting sugar. Cutting sugar has been easier than I expected so I’m focusing on getting the good stuff in. There are so many different theories are out there – Vegan, Keto, Mediterranean, etc. – all been recommended by various people and sources. I can see pluses and minuses to most so am taking my time and learning what will be right for my situation with my necessary restrictions like gluten free, dye free, etc. So while I continue to research I’m making lots of old favorites (especially Sri Lankan recipes with all the turmeric, ginger and spice) and some new vegan dishes. Vegetables are a favorite, so it’s not a burden to try and reconfigure my diet but it can be a challenge to make them a main course when you love spicy flavors and strive to use only whole foods rather than processed items. The guys are not changing their diets but are getting exposed to lots of new veggie dishes in the process. So far they are just adding them to their usual meals and it’s working out fine for everyone. Joe, especially, has surprised me with embracing arugula and watercress in his salads and trying some different roasted veggies. So...

crockpot mac & cheese recipe

If you love cheese, then this crockpot mac & cheese dish will be just right for you.  Very cheesy and simple to make.   8 ounces dry macaroni, cooked 2 cans (13 oz. each) evaporated milk 3 cups shredded sharp cheddar cheese (Sargento is a great choice for cheese) 3 tablespoons  butter (at room temperature) 1 1/2 teaspoons salt   Combine all ingredients in crockpot and mix throughly. Cover and cook on Low for 3-4...

homemade sausage recipe

homemade sausage is a great addition to breakfast.  these patties go great with some scrambled eggs and toast.     2 pounds  raw ground pork, hamburger or turkey 4 teaspoons dried sage 1 teaspoon  black pepper 1/2 teaspoon thyme 1/2 teaspoon salt       Combine all ingredients and let set in the refrigerator so the flavor develop.  Form little sausage patties.  Place patties in a medium skillet and fry until golden brown on both sides. Variations:  Instead of forming into patties, place all the ground meat into a skillet and fry up.  The crumbled sausage is great in recipes like sausage gravy. You can also triple this recipe and freeze meat patties for later...

christmas candy

Our family enjoys all types of candy for the holidays.  I also like making candy as gifts.  This year instead of making lots of different types, I stuck to just two.  Divinity is the first candy we made this year.  You just don’t see this one around very much anymore.  It takes me back to when I was a little girl.  You can replace the corn syrup with simple syrup. I have a recipe below for that.  There are different types you can try.  I like using crunched up candy canes in mine.  You can add a couple of drops of mint extract instead of vanilla, chopped nuts, or just eat it plain.   Peppermint Divinity 2 cups sugar 1/2 cup white corn syrup (you can use simple syrup if you can’t do corn syrup – recipe below*) 1/2 cup cold water 2 egg whites pinch of salt 1 teaspoon vanilla (not imitation) 1 cup nuts (this is optional – we do chopped walnuts) 4 all natural candy canes   Heat the sugar, corn syrup and water over medium heat in a heavy bottomed saucepan.  Stir to combine, but once the sugar is melted do not stir any longer. Using a candy thermometer, heat the mixture until it reaches 250º F, hard ball stage. As the syrup is cooking, whip egg whites, along with a pinch of salt, until stiff peaks have formed. When the sugar syrup has reached hard ball stage (250º F), remove it from the heat and begin to slowly pour it into the beaten egg whites, whipping together at a high speed. Add the vanilla...

better eggnog for the holidays

Here is a great recipe for those of you that like eggnog. 6 eggs 1/2 pound (2 cups) powdered sugar 1 cup milk 1 teaspoon vanilla 2 cups milk 1 quart heavy whipping cream freshly grated nutmeg (optional)     Separate eggs by placing the yolks into a large bowl and the whites into a small bowl and place them in the refrigerator to use later in the recipe.  Beat the egg yolks with a hand mixer until light in color.  Gradually beat in powdered sugar; then beat in milk and vanilla very slowly.  Cover mixture and place in the refrigerator for at least one hour.  This gets rid of the “eggy” taste. Stir in additional milk .  Beat heavy whipping cream into the mixture.  In a separate bowl beat the egg whites until they are stiff, but not dry.  Fold them into the eggnog mixture and refrigerate.  Sprinkle some freshly grated nutmeg over each glass before serving.   *Since you are using raw eggs, you might prefer to use...

pie crust for thanksgiving pies

My family loves pie for Thanksgiving.  Our favorites are pumpkin, cranberry cherry, apple crumble and pecan.  If you have a food processor, this is one of the easiest pie crust recipes that I have found.. and it is yummy too! 2 1/2 cups flour, plus more for dusting your counter 1 teaspoon salt 1 teaspoon sugar 1 cup ( two sticks) cold unsalted butter, cut into tiny pieces 1/4 to 1/2 cup ice cold water Place your flour, salt, sugar and butter in the bowl of a food processor.   Pulse for a few sections to combine butter until it looks like coarse crumbs.  Drizzle in the ice water through the feed tube of your processor, while pulsing until a large ball of dough forms.  This should only take about 30 seconds.  Turn ball onto a clean dry surface and divide in half. Wrap each ball in plastic wrap and press down a bit to form a disc. Place in refrigerator for at least 1 hour. When you are ready to roll out pie crust, place on lightly dusted counter-top and roll out to form a round circle that will fit into your pie pan allowing the crust to lay about one inch over the edge.  Trim edges if you need to. If you are doing a single crust pie, turn the end of the crust under all around the edge. You can make a cute edge by crimping it with a fork or using your thumb and two fingers. For a two crust pie simply leave the bottom edge flat; fill your pie with filling and cover with the top crust. You can...
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