In the days following Thanksgiving, many blogs are featuring recipes that either 1) repurpose Thanksgiving leftovers or 2) help people cope with their eating remorse by being uber "healthy." I suppose today's recipe could fit into either camp, because it is quite healthy and I'm sure that some of you out there did have black beans for Thanksgiving. But even if it didn't, I'd still be sharing it with you, because above all, it is delicious.
Wednesday, November 30, 2011
Saturday, November 26, 2011
"I heard you have a cast member who is gluten-free."
"Yes, we do. Jonathan is gluten-free."
"Well, he's in luck! I made some cookies especially for him and they're gluten-free."
"Really? Wow, he'll be so happy. What flour did you use?"
"Just white flour. No wheat flour at all. They don't taste gluten-free one bit."
Monday, November 21, 2011
|Hearty Red Lentil and Acorn Squash Soup|
Thursday, November 17, 2011
|Cranberry Compote with Blueberries and Ginger|
When I recall cranberry sauce from family gatherings in Michigan when I was younger, I remember a red, gelatinous mass in the shape of a can. I bet you know exactly what I'm talking about. Sometimes it would be broken up into jiggly shards, but usually they would just slide it straight from the can into a small bowl and park it next to the turkey. While it wasn't appetizing in the least, I was fascinated as to why something that appeared more akin to a science experiment was such a staple during the holidays. And perhaps out of sympathy for the person who brought it or just being an opponent of wasted food, I would always extract a spoonful from it and attempt to "spread" it on my turkey.
Tuesday, November 15, 2011
I am lucky to work at a job inhabited by so many foodies. And between the seasonal offerings of the kitchen to the everyday "water-cooler" conversation between co-workers that frequently gravitates towards food, it's an endless source of inspiration for me. I'm constantly tearing off pieces of paper and scribbling down recipe ideas throughout the day. Unfortunately, it's a double-edged sword, as my desire to cook and bake far exceeds the time and resources needed to follow through with it. But alas, excessive inspiration, while annoying and certainly frustrating, is not a bad problem to have. And on the bright side, since these recipes have usually been stuck in the gray matter for so long, when I finally find/make time to make them, I have a pretty clear idea of what I'd like to do.
Saturday, November 12, 2011
|Collard Greens "Fettucine"|
Monday, November 7, 2011
When one mentions the holidays, common associations may include colder weather, relatives, gift shopping, changing leaves, knit hats, vacation, turkey, and pine trees covered in tinsel. Stress may also come to mind, as to-do and to-buy lists have a tendency to continue growing past our budget and our patience. But for me, when it all boils down, the holidays are a special reminder of how fortunate and blessed I am. Blessed to have family and friends that love and support me. Fortunate to not only have a job, but a job that I enjoy. And exceedingly grateful for my health and the harmony I have found with my body.