I have finally created an author page on Facebook. I should have done it a long time ago, but I just wasn’t making the connection. So, hopefully I will see you there!
Month: January 2012
Garlic and Onion Soup
This is so easy, and so, so good. The only drawback is that it takes a long time, but it’s not hands-on time, just lots of waiting. It is kind of like French onion soup. I eat it as a soup on its own. My husband uses it for French dip sandwiches. It starts with […]
Zucchini Cakes for Breakfast
I have discovered out that my zucchini cakes make a great cook-ahead item for breakfast. I’m having some food allergies and other health issues, so wheat is off the menu for the time being. That means I needed an alternative to toast or biscuits to sop up my eggs yolks. The zucchini cakes are perfect, […]
Lesser Known Tips for Crock Pot Cooking | DinnerTool
Lesser Known Tips for Crock Pot Cooking DinnerTool I came across this helpful article today. I would advise against the foil balls, but maybe there is something else that could be substituted that does not contain aluminum.
I have never been a big quiche fan, but I needed something I could make ahead and heat up in the mornings for a quick and easy breakfast. I do not put cheese in these when I cook them, but I put shredded cheddar in the bowl with my quiche when I eat it. I […]
Double Meat, Pasta-Free Lasagna
Looking for a completely different way to use up turkey leftovers, and craving lasagna but currently staying away from pasta, I came up with this dish which turned out better than I expected. I had leftover spaghetti sauce, too. I make this in single servings, but you could make up a whole batch of lasagna […]
These zucchini cakes are similar to latkes. They make a good side dish or snack. I glop on some butter before reheating them in the oven, and they reheat well. They are yummy topped with homemade ranch dressing. The cheese is optional because I did not notice a huge difference in the flavor with or […]
Eggplant Fries Again
I tried a fourth method for making my French Fried Eggplant and it is by far the best yet. The only change is soaking them in saltwater overnight or for a couple of days. It gives them a much better texture and keeps them from being so greasy.