Root Vegetables with Lentils Soup —

January 30, 2023 at 1:21 PM | Posted in Uncategorized | Leave a comment

Root Vegetables with Lentils Soup Root Vegetables with Lentils Soup Root Vegetables with Lentils Soup These types of root vegetable were the kind I grew up eating; we ate them cooked in many different ways, including soups. The combination of what types of root vegetables goes into a soup are endless. I find that the […]

Root Vegetables with Lentils Soup —

Creamy Mushroom & Spinach Farfalle — Munchmeals by Janet

January 30, 2023 at 12:22 PM | Posted in Uncategorized | Leave a comment

This Creamy Mushroom & Spinach Farfalle is a super comforting pasta with a hearty cream sauce, meatless crumbles, and lots of veggies. It’s full of flavor and comes together so easily! The creamy, vegan cheezy sauce is easy to make and has so much flavor. I was craving a hearty veggie pasta, and with meatless……

Creamy Mushroom & Spinach Farfalle — Munchmeals by Janet

Piperade: A Spicy One Pan Breakfast for Whenever — The Columbo Game

January 30, 2023 at 11:26 AM | Posted in Uncategorized | Leave a comment

[This entry is cross posted at] I’m thinking sandwiches but that’s no answer. Big salads? Roasts? The question I’m mulling is whether there are foods we specifically identify with lunch or dinner. I can see an argument for sandwiches being of lunch in a way they aren’t of dinner, but internet argument about what qualifies […]

Piperade: A Spicy One Pan Breakfast for Whenever — The Columbo Game

SIBO Banana Egg Pancakes — Simple SIBO Recipes

January 30, 2023 at 10:25 AM | Posted in Uncategorized | Leave a comment

These are super easy pancake substitutes, literally just banana and egg! I will be the first to tell you they do not taste like the real thing at all, but it’s nice to sit down when your family’s having pancakes and be eating something similar. I had these for breakfast a lot when I first […]

SIBO Banana Egg Pancakes — Simple SIBO Recipes

Top 8 Sourdough Discard Recipes for Beginners — Beka & Co.

January 30, 2023 at 9:24 AM | Posted in Uncategorized | Leave a comment

There are so many good ways to use discard, and I bet some of these recipes will become staples in your meal plans.

Top 8 Sourdough Discard Recipes for Beginners — Beka & Co.

Sourdough Banana French Toast — Bake & Be Well

January 30, 2023 at 8:23 AM | Posted in Uncategorized | Leave a comment

This Sourdough Banana French Toast was made with my Dairy Free French Toast method!  It’s such a simple and satisfying breakfast, and the quantities are easily duplicated if you’re feeding a group. Servings: 1 Ingredients: 2 Slices Sourdough Bread 2 Eggs A Generous Sprinkle Of Saigon Cinnamon 1 Sliced Banana Dark Maple Syrup Directions: Warm…

Sourdough Banana French Toast — Bake & Be Well

Comfy Morning French Toast with Fresh Bananas — Cabeuser’s Blog

January 30, 2023 at 7:22 AM | Posted in Uncategorized | Leave a comment

Growing up, I always remember Mom taking the old stale bread and whipping up a special treat with milk, sugar, and eggs. The piece de resistance was the abundance of powdered sugar which she allowed up to use on the French Toast or Lost Bread! We always had white powdered beards and mustaches after having […]

Comfy Morning French Toast with Fresh Bananas — Cabeuser’s Blog

Easy Vegan Soup Recipes ~ Black Lentil & Barley Soup — The Spicy Spatula

January 30, 2023 at 6:36 AM | Posted in Uncategorized | Leave a comment

You know how it is when you find something you’ve been searching for a long time to get and then you find it and you use it and use it like it’s going out of style? Welcome to my life since one–just one–of the local grocery stores in Ploiești finally started to stock beluga lentils. […]

Easy Vegan Soup Recipes ~ Black Lentil & Barley Soup — The Spicy Spatula

One of America’s Favorites – Mashed Potatoes

January 30, 2023 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A serving of mashed potatoes in a bowl with two whole potatoes

Mashed potato or mashed potatoes (American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.

Most authors recommend the use of “floury” potatoes with a high ratio of amylose in their starch to achieve a fluffy, creamy consistency and appearance. The best-known floury varieties are King Edward, golden wonder, and red rascal in Britain and the Russet in North America. However, some recipes use “waxy” potatoes containing more amylopectin in their starch for a different texture or look; for instance, one pounded mashed potato dish from Yunnan cuisine (in southwestern China), which uses waxy potatoes to achieve a chewy, sticky texture.

Butter, milk or cream, salt, and pepper are usually added. Many other seasonings may also be used, including herbs (notably parsley and chives), spices (notably nutmeg), garlic, cheese, bacon, sour cream, crisp onion or spring onion, caramelized onion, and mustard.

One French variation adds egg yolk for pommes duchesse or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. Some French recipes for pomme purée (potato puree) use up to one part butter for every two parts potato. In low-calorie or non-dairy variations, milk, cream and butter may be replaced by soup stock or broth.

A plate of sausage and mashed potatoes, with cabbage and onion gravy, commonly known as “bangers and mash”

Mashed potato can be served as a side dish. In the British Isles, sausages served with mashed potatoes are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd’s and cottage pie, Orkney clapshot, pierogi, colcannon, dumplings, potato pancakes, potato croquettes and gnocchi. Particularly runny mashed potatoes are called mousseline potatoes.

In the United Kingdom, cold mashed potato can be mixed with fresh eggs and then fried until crisp to produce a potato cake. This dish is thought to have originated in Cornwall and is a popular breakfast item. When instead combined with meat and other leftover vegetables, the fried dish is known as bubble and squeak.

Mashed potatoes may be eaten with gravy, typically meat gravy, though vegetable gravy is becoming more common as the vegetarian and vegan trends see a rise in popularity.

A potato masher can be used to mash the potatoes. A potato ricer produces a uniform, lump-free, mash.

In India mashed potatoes made with spices, fried or not, are called chaukha. Chaukha is used in samosas in India and with littee specially in Bihar.

“Meatless Monday” Recipe of the Week – Mediterranean Eggplant and White Bean Stew

January 30, 2023 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s Meatless Monday” Recipe of the Week is Mediterranean Eggplant and White Bean Stew. To make this week’s Recipe you’ll be needing Olive Oil, Onion, Eggplant, Garlic, Stewed Tomatoes, Bell Peppers, Dried Oregano, Red Pepper Flakes, Great Northern Beans, Grated Parmesan Cheese, and Fresh Basil. There’s 201 calories and 24 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2023!

Mediterranean Eggplant and White Bean Stew
Few things comfort better in the cold weather than a steaming mug of stew. This Mediterranean version is a healthful option, and with its vegetarian ingredients means that more can join in!

1 tablespoon olive oil
1 medium onion, chopped
1 medium eggplant (1 pound), peeled and cut into 3/4-inch chunks
4 cloves garlic, minced
1 can (28 ounces) stewed tomatoes, undrained
2 bell peppers (1 red and 1 yellow), cut into 3/4-inch chunks
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 can (about 15 ounces) Great Northern or cannellini beans, rinsed and drained
6 tablespoons grated parmesan cheese
1/4 cup chopped fresh basil

Yield: 6 servings
Serving size: 1 1/3 cups

1. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Add eggplant and garlic; cook and stir 5 minutes. Stir in tomatoes, bell peppers, oregano, and red pepper flakes, if desired. Reduce heat to medium-low; cover and simmer 20 minutes, or until vegetables are tender.

2. Stir in beans; simmer uncovered 5 minutes. Ladle into shallow bowls; top with cheese and basil.
Nutrition Information:
Calories: 201 calories, Carbohydrates: 33 g, Protein: 10 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 527 mg, Fiber: 9 g

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