Soup season is on when the Fall season is upon me in my house.
Similar to my Apple Cake I made, I wanted to make something different from the abundant pears I got from the farmer’s market made with a hint of ginger.
If you like spaghetti pasta and vegetables then I think you’ll like spaghetti squash. When you cook it, just like pasta, cook it al dente – a slight bite to it.
Pumpkin bread, muffins and definitely pie seem to be the most popular things to make with pumpkin puree.
I know, I know, many people don’t like eggplant. I do and wanted to give a different recipe a try other than making the favorite eggplant parmesan recipe, which I have made many times.
I’ve never made crème brûlée before and it might be because custard kind of intimidated me.
For me pumpkin and hazelnuts say Fall. I made a pumpkin sauce for pasta quite a while ago but for some reason I couldn’t find my recipe.
It’s amazing the different ways you can cook chicken with just a slight variation of ingredients. I thought this recipe would be good for coming into the Fall and Winter season.
I’ve been to Ireland and visited Belfast at the time. I hope to go back one day.
I know I’ve said it before but I love making a Galette (French) or Crostata (Italian).
Ahh… it’s summertime and nothing like cooking out on the grill. This recipe is perfect because it’s quick (cooking time) though there is some time in the prep.
It was summer and it was hot where I lived when I came across this easy comforting dish to make that did not take a lot of time, had a lot of ingredients and was good.
