the accounts of a daily home cook, weekly baker, functioning food addict, aromantic asexual, healthy living learner, two year maintainer & calorie counter living one serving at a time
Mexican Tortilla Soup
Source: The Daily Soup Cookbook
Prepared with homemade baked tortilla chips, not fried as the recipe calls for. At two cups of soup per serving for only 280 calories it doesn’t get any better. Oh wait it does with the inclusion of smoky minced chipotle chile. This is the best soup cookbook.
Beet Ravioli with Poppy Seed Butter
Adapted from: @bonappetit
Next time I would add a step after roasting to spread the grated beets across several layers of paper towels and let stand, absorbing a portion of the excess moisture. Otherwise, this is a tasty, colorful, and easy recipe, especially when using wonton wrappers as suggested.
Open-Faced Breakfast Sandwiches
Source: Vegetarian Sandwiches by Paulette Mitchell
An understated breakfast of toasted and buttered English muffins topped with cinnamon brown sugar and toasted almonds.
Acorn Squash Muffins with Sweet Walnut Topping
Source: @thechiclife
It’s Eat All Your Veggies Day, so what better way to do so than hidden in a delightfully sweet muffin. Spread with pumpkin butter to double your veggies and your pleasure.
0 notes (9:56)
Butternut Squash Curry
Source: @Whole_Living
Enjoying the final remains of my winter squash hoard. There’s no better way to cook hearty low-calorie meals than with squash.
Roasted Red Pepper Avocado Club Sandwich with White Bean Hummus
Source: Vegetarian Sandwiches by Paulette Mitchell
It’s Kitchen Klutzes of America Day and to celebrate I present the one food that anyone can cook, especially the kitchen klutzes like me who are prone to burning food under the broiler: roasted red peppers.
The peppers are roasted until the skin is blackened (and smells like pizza!), turning as necessary to broil each side. Seal them for 10 minutes in a plastic bag, allowing the peppers to steam and the skin to fully separate from the flesh of the pepper. Discard the skin and remove the seeds and ribs and you’ll never want to eat jarred roasted red peppers ever again.
Butternut Squash and Sage Scones
Source: @Cooking_Light Way to Bake
Typically my sweet tooth prefers sweet quick breads, but these delicious savory scones crusted with parmesan have flipped that preference on its head. And they’re not just for breakfast, they also make a perfect accompaniment to soups, chilis, and pastas.
3 notes (9:58)
