Pasta with Golden Raisins and Walnuts

Pasta with Golden Walnuts and Breadcrumbs

We aren't eating a lot of pasta in our house at the moment, for the plain and simple reason that the Southern daughter is home for the summer, she's completely into healthy high-protein/low-carb eating, and she is dragging us along with her.  So whenever she is out with her friends, we sneak in a plate of pasta...but since they are now few and far between, I'm trying to be a little bit exotic.  While still spending a minimal amount of time in the kitchen.  Which is how this pasta with golden raisins and walnuts done got born. Read More & Get the Recipe

Homemade Chewy Granola Bars

854367841_KHi6i-M

I love granola bars. I especially love those ones that come two to a pack - the crunchy oats and honey ones? I always try and tell myself that I am being so healthy, but I know in my heart of hearts that I am really just eating a couple of nice crunchy cookies. Just keeping it real. However, that doesn't keep me from eating them, and so I was happy to discover this recipe for homemade granola bars on CHOW (and if you don't know this very fun foodie website, you should check it out). Not only does this recipe make pretty great granola bars, but it is a great way to use up those odds and ends of nuts and raisins and seeds and perhaps even chocolate chips that are hanging around in almost-empty bags in your cupboard. If you are anything like me. The trick with this recipe is to cut up them up into bars while they are still warm, so they don't harden into crunchiness and then break into a million pieces when you try to slice them up. I learned this lesson the hard way when I made my Read More & Get the Recipe

Monster Cookies!

793495677_8r6Uk-M

This one comes courtesy of my friend L, who is as sweet as these cookies. We had them at our little Super Bowl shindig recently, and people who never eat dessert (you know who you are!) ate them. People who always eat dessert ate them. People ate them before, during and after dinner. Let's just say they were a monster hit. So of course I cornered her and pleaded shamelessly for the recipe. And unlike some of my other sweet friends (you know who you are!) she happily handed it over. And when I looked it over, I realized that the recipe is almost as fun as the cookies. It's a mix and match approach, and what I mean by that this this: You start with a cookie dough base made up of butter, sugar, eggs, peanut butter and oatmeal. Then you get to pick THREE of the following to mix in.... Walnuts. (Although I'm sure if you are a pecan or an almond person, those would be okay too.) Chocolate chips. The old classic. Butterscotch chips. Love 'em. Peanut butter Read More & Get the Recipe

Applesauce Cookies

applesauce cookies

Yes yes, it is no longer cookie-baking season, I know, I know. But I just can't go cold turkey. I have to ease my way into healthiness...and so here is what I consider a nice, heathy....cookie. It has applesauce. It has oatmeal. It has raisins. It is a one-cookie healthy eating program. That's my story and I am sticking to it. One little word of caution about these delicious little numbers. I'm not sure why, but they are VERY sticky on the bottom. You will be a-okay if you use parchment paper like the recipe says, but if you throw caution to the wind and just use a naked cookie sheet, it might end in tears. I used my faithful Silpat and they even tried to stick to that. Tried and failed, because the Silpat is invincible. But consider yourself warned. Aside from that, these were easy and cooperative little cookies, right down to the maple frosting. I used a little squeeze bottle to frost mine, but you could also use my favorite make-shift-frosting trick, which is to put the Read More & Get the Recipe

Oatmeal Sandwich Cookies with Rum Raisin Filling

723979194_5drWw-M

My brother and his lovely wife host Thanksgiving dinner for our noisy lovable family -- God bless him -- and every year I beg him for a little assignment, just so I can hold my head up. I mean, what self-respecting food blogger would sail through Thanksgiving without, um...cooking something? So this year he asked me to bring a dessert, which aside from bacon is my favorite thing to make in the kitchen. I knew my sister-in-law would be making her scrumptious and classic pumpkin pie, so I wanted to make something that would be a little different, but still sort of holiday-ish. Then as luck would have it, my Southern husband brought home a copy of the 2009 edition of CHRISTMAS WITH SOUTHERN LIVING. And along with a variety of other recipes that I just might try over the holidays, it included this recipe for oatmeal sandwich cookies that are held together with a rum raisin cream filling. Now, I know my dad is a serious rum raisin fan, and the Southern husband is a big oatmeal cookie fan, Read More & Get the Recipe

Israeli Couscous with Green Beans, Feta and Pistachios

644601103_9rXxk-550x550

There is something about the word couscous that just makes me happy. I have no idea why. Usually when you think of couscous (which I'm sure you do all the time) you are thinking of the teeny tiny pastina-like version, and I do love that kind. But this recipe calls for Israeli couscous, which is the larger, pearl-sized version. It's a bit more substantial when you are making it with other, chunkier ingredients that tend to overwhelm the regular itsy-bitsy couscous. (Let's see how many times I can say couscous in this post, shall we?) This 15 minutes or less recipe is terrific as a side dish to grilled chicken or steak, but can also stand perfectly well on its own as a light lunch or supper. And it is healthyhealthyhealthy. And very beautiful too, with the green beans and cucumbers and the golden raisins all mixing up there with the cheese and the couscous. This is another speedy recipe adapted from EVERYDAY FOOD magazine, which I continue to get so many great ideas from. Make Read More & Get the Recipe