Hmmm, I seem to be on a spinach roll lately don’t I? I do LOVE spinach and the fresh baby spinach at the market has just looked so enticing lately. This spinach potato frittata recipe is actually one that’s really easy to customize to your likes and is a great one for using up leftovers. …
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Meat Free Friday: Spinach Feta Pierogis
After tasting spinach feta pierogis from the grocery store (which, by the way, were quite tasty), I decided to try making some of my own. Here is the result: INGREDIENTS FOR THE DOUGH (this isn’t my usual potato based dough for pierogis but it is quite delicious): 1 large egg 2 T. sour cream 1 …
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Meat Free Fridays
Since Lent has begun, so has my annual tradition of meat free Fridays here on the blog. Here are three of my favourite meatless recipes as well as some from my blogging friends! Join me each Friday of Lent for more tasty dishes. https://creativecynchronicity.com/2012/11/healthy-eating-with-loblaws-lentil-and-vegetable-quinoa-recipe/ https://creativecynchronicity.com/2010/11/sweet-corn-ravioli/ https://creativecynchronicity.com/2012/09/tasty-tuesday-pierogi-casserole/ More from my friends: InLinkz.com
Meat Free Friday: Vegetable Channa Masala
Adapted from the 2012 Milk Calendar Ingredients: 1 T. butter 2 carrots, chopped 1 onion, thinly sliced 2 cloves garlic, minced 2 T. minced gingerroot 3 T. mild curry paste 3 c. small cauliflower florets 3/4 cup water 1/4 cup sundried tomatoes (original recipe called for 1 1/2 cups chopped fresh tomato but I can’t …
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Meat Free Friday: Asparagus-Parmesan Quiche and Watercress Salad
Another delicious recipe adapted from the 2012 Milk calendar Ingredients: A 9 inch deep dish pie crust, already baked 2 tsp. Dijon mustard 12 asparagus spears (soooooooooo excited we’re on the verge of asparagus season here! – if you don’t have it available there, you can use frozen), cut into 1 inch pieces 1/3 cup …
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Meat Free Friday: Rosemary Potato Soup and Cheesy Onion Biscuits
Rosemary Potato Soup Adapted from a recipe in BHG, December 2011 Ingredients: 1 T. butter 1 medium onion, chopped finely (I used Vidalia – you can cut back on this quantity too if you want less of the onion taste – this is how much the original recipe called for……..You can also add some minced …
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