I think I will have to stretch this pre-Thanksgiving post into two days or else it would be H-U-G-E. . . . → Read More: It’s Almost Thanksgiving: Aggghhh!!! (Part I)
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A Tasty, Cupcake Treat Okay, so I was also lured into this recipe by the frosting and was just too lazy to make cupcakes from scratch just to use the frosting. There, I said it. And these are very, very good — frosting and all! A Funny Thing Happened on the Way to the Oven… I think at one point I even dreamed of opening a risotto stand — serving nothing but a few different kinds of risotto for take out (or a couple of tables for dining in) and being a risotto nazi. . . . → Read More: Butternut Squash Risotto with Fried Sage Leaves
I think the “Comfort Food Post” will be roving. Last week Friday, this week Thursday, next week — who knows! This dish is a very satisfying and creamy, albeit, perhaps odd sounding meal. Mainly I say this because it has tons of dairy — which may seem kind of well, as mentioned above, odd in a casserole but I’m telling you, it’s really, really good. The original recipe is from The Best 125 Meatless Main Dishes but I’ve played with it over the time I’ve been making it and now it’s like this when we have it for dinner. I like brown rice instead of the original basmati in this dish. I’ve also added smoked paprika, corn, and some sauteed veggies to the red bean layer. Okay, okay and some Parmesan cheese on top. The original recipe also used yogurt instead of sour cream but honestly, the sour cream . . . → Read More: Comfort Food Thursday: Creamy Red Bean & Rice Casserole The set includes a 3-quart saucepan with lid, 8-quart stockpot, 10-inch open skillet. In addition, everything is dishwasher-safe and has a limited lifetime warranty. I am completely sold so far. . . . → Read More: Singing the Praises of New Pans |
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