Archive for March 9th, 2010

Green Beans with Roasted Tomatoes and Cumin

2 cups sliced red onion
1 garlic clove, sliced …

The Candy Floss Tart Smoothie

This is such a sugar pink colour, it glows! But don’t mess with the sweet sugary vixen lurking at the bottom of this drink — she might just turn around and bite you!

Claypot-Cooked Vegetables with Shiitake and Chinese Five-Spice

This recipe uses a traditional Chinese clay pot to bake the vegetables in the oven, but you can use any covered casserole dish. If using a casserole dish, there’s no need to set it in water–just put it directly into the oven.

Grilled Pineapple with Mango Coulis

12 slices (1/2-inch-thick) fresh pineapple (about 1 pineapple)
Cooking spray …

Fruit Slurpees

We make watermelon “slurpees” all summer long. Ice + watermelon (plus a couple of spoonfuls of water to get it going )in the blender makes a yummy treat. You don’t even have to remove the seeds; they sink to the bottom of your cup. (And if you do drink a few little bits, whats a little extra fiber anyway…?) Oranges and other juicy citrus are nice, too. I also like apples + berries.

Fresh Pumpkin Puree

Helpful Hint: Freeze unused puree in self-sealing freezer bags for later use.

Dried Cranberry-Apple Conserve

2 cups sweetened dried cranberries (such as Craisins)
1 1/2 cups boiling water …

Cantaloupe-Banana Slush

2 cups coarsely chopped cantaloupe
2 cups sliced ripe banana (about 2 medium) …

Algerian Cauliflower

1 cup chopped tomatoes
2 large cloves garlic…

Basil Eggplant (Pud Makua Yow)

Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids.

Chinese Asparagus in Ginger-Scented Brown Sauce

1 pound medium or thick asparagus
1/2 cup vegetable stock or canned broth…

  • Susan’s Blog

  • Maria’s Blog