I adapted this recipe from one on Taste of Home. Ingredients: 1/4 cup Earth Balance vegan butter substitute 1 medium onion, chopped 2 large eggs 2 cups Tofutti sour cream 1 can (15.25 oz) whole kernel corn, drained 1 can (14.75 oz) creamed corn 1/4 tsp salt 1/4 tsp pepper 1 package Krusteaz gluten-free cornbread…
Category: Side Dishes
Streuseled Sweet Potato Casserole
This recipe is a favorite of my youngest son. It’s also my favorite thing to make with sweet potatoes (yams). The original recipe came from Cooking Light and I’ve noted the dairy- and gluten-free substitutes. Ingredients: • 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds) • 1/2 cup half-and-half or substitute with coconut…
Ratatouille
I love ratatouille and have tweaked it over the years to make it my own. My downstairs neighbor always says she hates eggplant and zucchini, but she loves it when I have it in ratatouille…probably because I cook all the vegetables separately and keep them from getting mushy. This recipe is especially good the next…
A Moroccan Theme Christmas Eve Dinner
I like to make new dishes for Christmas Eve dinner that is different from the standard ham or turkey. This year, I chose to do a Moroccan theme since I fell in love with the food during my visit last June. Below is my menu along with the recipes (or links to them). PS –…
Kale with Ras el Hanut
I love kale, but it can sometimes be boring doing it the same way all the time. So, I decided to make it using my Ras el Hanut seasonings I made last week. We loved them! So much so, that I plan to make them with lamb on Christmas eve. Ingredients: 3-4 bunches kale (used…
Gluten-Free Chanterelle Stuffing
I picked up a pound of Chanterelle mushrooms yesterday, since they are abundant and cheap right now. I was making a chicken for dinner, so I did a search for chanterelle stuffing. I needed it to be gluten-free, so I knew I’d have to modify the recipe I found. Luckily, last night I made gluten-free…
Roast Chicken with Olives, Grapes & Rosemary
Another winner from the Smitten Kitchen, but this time from the cookbook, not online. Like Deb’s spouse, my husband also doesn’t care for fruit with his meats, but since her hubby loved it, I thought I’d give it a try. William’s verdict – home run! I made lemony roasted parsnips to go with the chicken….
Rutabaga Hash
Rutabagas are one of those vegetables that I have wanted to make more often, but was clueless about how to prepare them, other than roasting. One of my favorite radio personalities, Lynne Rosetto Kasper, posted a Rutabaga Hash with Onions and Crisp Bacon on her website, The Splendid Table. As soon as I saw it,…
Simple Buttercup Squash Casserole
Buttercup (not Butternut) squash tastes similar to pumpkin and has a dark orange colored meat. It’s a bit on the dryer side than the blue Hubbard squash I made the other night. The following recipe makes a great side dish that’s almost like desert. Ingredients: 1 (2 1/2 lb) buttercup squash 2 tablespoons brown sugar,…
Intuitive Cooking
I don’t always use a recipe when I’m cooking. Over the past year, I have been cooking more with items on hand and making up my own recipes. Most of the time, they work out fine and there’s only been a few instances where I had to toss out the dish. Tonight, I made a…