If you’re looking for something different to spice up your Halloween decorations, try giving these unusual pumpkins a try.
My husband said he couldn’t taste the vegetables – you heard it here.
I actually came up with this one myself. It’s definitely a recipe you can adjust to your own preferences, or what you have on hand.
The main things here are the fresh basil, which adds a lot of flavor, and the carrots and red pepper flakes, which add sweetness and spiciness respectively. You can adjust the carrots and red pepper as you wish, depending on how sweet or spicy you like a sauce.
You can also cook longer if you like a thicker sauce, or not so much if liquid-y is your thing – this is fairly thick.
Also, for the canned stuff, I use “no salt added” so I can control how much salt goes into it.
- 2 (28 oz) cans whole, peeled tomatoes, undrained
- 1 (6 oz) can tomato paste
- 4 garlic cloves, minced
- 2 carrots, minced
- 2 celery stalks, minced
- 1/2 white onion, minced
- 1/2 cup torn fresh basil leaves
- 2 tsp dried oregano
- red pepper flakes, to taste
- salt and black pepper, to taste
I associate salt water taffy with Cape Cod, where my parents used to buy it for me in the summer.
But, there’s another touristy East Coast spot where salt water taffy originated: the Atlantic City Boardwalk.
The history of salt water taffy is as small and sweet as the candy itself.
The first thing we need to know about the difference between beans and legumes is that a bean is a legume; a legume is not necessarily a bean.
Thanks, Food Network Canada for this one.
I altered the cooking times based on what I read in this month’s Food Network Magazine.
Yes, the US and Canadian Food Networks evidently disagree on pumpkin seed toasting times.
- 1 to 1 1/2 cups pumpkin seeds
- cooking oil
- coarse salt
- 1 tbsp butter, melted
- 1/2 tsp garlic powder
- 1 tbsp grated Parmesan cheese
- 1/4 tsp black pepper
We’re getting into root vegetable season – how about the difference between beets and turnips?
In addition, we’ll also be taking a quick look at their fully edible greens, and the difference between them as well.
This would be an excellent brunch salad.
Thank you, The Rookie Cook Cookbook.
- 8 oz spinach, stems removed, cut up
- 4 bacon slices, cooked and crumbled
- 3 hard boiled eggs, finely diced
- 1 1/2 tbsp ketchup
- 1 tbsp sugar
- 2 tbsp white wine vinegar
- 3/4 tsp lemon juice
- 3/4 tbsp cooking oil
- 1/4 tsp Worcestershire sauce
- pinch onion powder
- pinch cayenne pepper
- pinch salt
Please note: This soup is exactly what the title indicates – it has a very strong potato flavor. Feel free to play with the spices or vegetables if you wish to kick it up a notch.
- 3 Russet potatoes, peeled and finely chopped
- 1/4 cup chopped onion
- 1 tsp finely chopped celery leaves
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 1/2 tsp dried parsley
- 2 tsp salt
- 1/2 tsp black pepper
- 2 1/2 cups milk
- 1/2 cup shredded Cheddar cheese
The 6-9-12 on the mason jar of flour is from a friend’s wedding – they gave out mason jars as favors.
Also, I did end up using some chicken broth.
I always make my quiches crustless
because I’m lazy I prefer them that way.
I made this for dinner the other night, in an I-don’t-want-to-go-shopping-I’m-making-anything-in-the-fridge kind of deal. It’s adapted from here.
- 4 strips of bacon, cooked and crumbled
- 1/2 white onion, chopped
- 5 oz Cheddar cheese
- 3 oz Parmesan cheese
- 4 eggs, lightly beaten
- 1 cup milk
- 1 1/2 tbsp butter, melted
Please note: The original recipe calls for half and half; I used milk and butter. I’m sure heavy cream, light cream, etc. would also be fine.