FloorCookies

I read in a cookbook recently, that when having guests for dinner – especially if it’s a big party – we should serve soup as the first course.  We could make it a day or two earlier and this would cut back on the work on the day of the gathering.  In another book the author stated that we shouldn’t be serving soup because that would definitely add to the number of dishes we will need to clean.  Whatever it is that you prefer, cooking and eating soup is always a good idea – especially now that the weather is […]

I must admit we don’t eat too many Brussels sprouts in my house.  This might easily change.  Both Steve and I really liked this dish in which roasted Brussels sprouts are combined with white beans and cheese.

How about a quick snack today?  Maybe from different kinds of nuts?  You might want these around your house for the holidays.  They are very delicious both warm and at room temperature.

I’ve been using this recipe for a baked rice pudding for many years.  When my friend Zsuzsa offered for me to taste the pudding for the first time, I knew I had found one of my favorite recipes, and since that time I’ve never used a different recipe.

For a quick and delicious lunch, I often choose one of my favorite gluten free grains, quinoa.  This time I served it with sautéed crimini mushrooms and goat cheese, resulting in an overall great flavor.  I adapted the recipe from Heidi Swanson’s wonderful book Super Natural Cooking.