Most days, I find asparagus doesn’t need more than a simple steam or roasting, and usually my first inclination, but for Passover, I wanted something special. Something with a bright spring color, light enough to make room for the ridiculous amount of food I prepared, make ahead, and of course, better be delicious. With all the beautiful asparagus at the market, a velvety smooth soup was the obvious choice – spring flavors in a bowl!
Hey! Before we talk butternut squash things I wanted to share our Paleo experiment with you. Scroll down to the recipe if you came for the food. 🙂
Remember back in September, I mentioned giving the Paleo diet a try? We did. Not die-hard though, more Paleo-ish, since I still used non-dairy cheese and cane sugar a few times a month to satisfy cravings and to keep pissed-off feelings to a minimum. Kidding aside, special needs inspires a very, very special love. I’m blessed to have two older sons’ who fully support our journey towards better health AND who are truly the best siblings and sons’ a Mom could ask for. This journey isn’t easy and their support for Mom’s trials and errors means the world to me.
Oh have I got a cake for you!
Carrot cake is an all-time favorite in my house and it’s about time I made it as a layer cake. If you have missed carrot cake you need this in your life – it’s a carrot cake lovers dream!
I usually make it as a quick and easy sheet cake but thought with my teenage son turning 16 (he LOVES carrot cake) last week why not make it fancy, shmancy for his birthday with layers and completely studded with pecans. My birthday boy was over-the-moon happy. He’s still a boy to me even though he’s nearly a head taller. I’ll admit this cake needs a good chunk of time but no need to reserve it at once – I never do. I made the frosting a couple of days prior, baked and chilled the cake the day before his birthday and assembled the cake the morning of his birthday while he was sleeping (until noon!) then hid it away in our garage fridge and managed to get a few photos before we dug in. And what better for Easter OR Passover? Actually, any day is a good day for carrot cake. No?
Although hearty cold salads are a staple at summer picnics and outdoor gatherings, you shouldn’t wait that long to try this broccoli salad slathered with a creamy tangy kick-ass tahini honey dressing that has, what some may call, the boring broccoli, doing cartwheels. And just look at those bright colors – hello happy school or work lunches!
It’s been about four years since removing tomato, after discovering three out of four of my sons’ no longer can tolerate it. The high level of phenols affects my twin boys’ and my teenager gets sneezing episodes and eczema symptoms the next day. Plus, with arthritis prominent on both sides of my family and having recovered from fibromyalgia, we are all better off without it. But that doesn’t mean we need to give up one of our favorite sauces. Tomato shmotato! The marinara sauce for this sweet and sour meatballs kicks tomato in the butt. It took a dozen attempts to get it just right, but finally, finally think this is it. It’s freaky how similar this tastes to the real thing.
To all who have a sensitivity to nightshades and tomato have I got a marinara sauce for you! This has brought on so many new recipes and I’m thrilled to be sharing this with you – oh the possibilities! After many attempts, this sauce is bound to trick your taste buds. Use it for pizza, quesadillas, pasta dishes, lasagna, stews, anything that calls for tomato or marinara sauce. No more missing out on your favorite dishes. The recipes makes 5 cups that goes pretty quickly in my large household but can easily be halved if needed and freezes well too!
When I think of short ribs, I think luxurious winter comfort food — slow cooking, holiday meal, celebratory meal, sultry date-night-in kind of food all apply. Take it a step further using the braised liquid, pulled apart meat (actually not much pulling, it’s so tender), and you have yourself a rich, deeply flavored ragu that is impressive, yet minimal effort. I made it with wide fresh lasagna sheets sliced into thick noodles this time but have also served it over polenta, penne, even cauliflower mash for a low-carb alternative. All pair wonderfully with short rib ragu.
Gosh, it’s been a while, eh? But I’m back and delighted to finally hit the ‘publish post’ button. I’ll be honest, as passionate as I am about what I do here, I needed a break. I’ve currently been craving cozy comfort food with all the cold rainy weather we’ve been having (not sure if cozy comfort food is even a thing but all I want to do is get all cozy and comfortable with my food. OK!). Think we can all use a little cozy comfort food to warm up the body and soul. If you love Indian food as much as I do, this butternut squash, kabocha, chickpea green curry is a lighter low-carb one (over cauliflower rice) that I think you will love. Maybe not an authentic curry, since there wasn’t much grinding, any yogurt, or toasting of spices, but rest assured it’s one heck of a delicious meal that reminds me of the one from my favorite vegan restaurant.
Many weeks ago, at dinner, I asked the kids’ what kind of pie they would like for Thanksgiving dessert. My teenager began with I don’t know… then was quickly interrupted by his younger brother, Michael who chuckled, then blurted out, I want pumpkin pie (for those of you new here, Michael, 12, has a twin, Ely, they both have the neurological disorder autism with moderate expressive language.). We all looked at each other, shocked. Then Ely chimed in, with perfect eye contact, to say I want apple pie cake. I couldn’t believe what I was hearing. I know it doesn’t sound like anything much, but for us, these moments are a big deal. You see, Michael and Ely don’t usually take part in group conversation, so to help with this we prompt speech or sound out the first letter of the word in conversation. It was another glimmer of hope that we are getting through, we are breaking through, more so every day (we, as in my husband and me. I could never manage it all without him.).
When I think about how changes like subbing flours, use of fat, or even as small as reducing a baking soda amount can make a baking recipe quicker, easier, and better, then I am up for the challenge. Especially so with my ginger cookies. We can’t live without these things and since we are giving grains a break until the end of the month, I gave them a makeover. These are a chunkier, thicker paleo version of the original that has me over-the-moon-excited over how freakin good it is.