lassarina: (Zack)
[personal profile] lassarina
I made these for dinner tonight (well, actually, I made twice this amount and we'll have lunches to pack all week.) Simple, hearty, and healthy.

dietary and accessibility notes )

Sweet Potato, Black Bean, and Corn Enchiladas )
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Because I have made this twice lately and it's brilliant.

Accessibility and dietary notes )

What you need and what you do with it )

NB: i really can't estimate the serving numbers on this one. No matter how much I scale the recipe down it is always More Than Warranted. Maybe 5-6 as a side dish at these measurements.
distractionary: dark-haired young man in plaid shirt eating a sandwich (it's peanut butter jelly time!)
[personal profile] distractionary
So I've been meaning to post this for ... about a month, I think. At least. Um. Oops?

This is the recipe for my dad's sweet potato souffle, which is not ... really ... the same as his mother's version. Both (and a half) are included here. This is vegetarian if your working definition does not exclude eggs or butter.

As he sent it to me... )

For Kat

Sep. 28th, 2009 07:12 pm
caity: (Default)
[personal profile] caity
My favorite autumn recipe is an almost-traditional roast.

The recipe... )

You can use pretty much any meat in this dish, if you're not a fan of pork. I like the sweetness of the carrots and potatoes with the salty meat and tangy onions.

After 30 minutes, take off the lid (or foil) and spoon some of the liquid over the meat. Stir the potatoes and carrots a bit and put in for another 30 minutes. Enjoy this with a big glass of wine and a simple tossed salad.


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