Moroccan Carrot Salad

This week I wanted to have some good food options ready for meals and decided to make a vegetable salad and chicken.  As I was looking through the Essential New York Times Cookbook, I came across the recipe for Moroccan Carrot Salad.  While I’m not normally a fan of cooked carrots, I thought it might be worth it to take a try.  I made it with the recipe from the other day, Moroccan Chicken Smothered in Olives, which you’ll see posted later this week.

Moroccan Carrot Salad

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Butternut Squash Egg Bake

A couple of weeks ago I was looking for a more filling breakfast and knew that I would need to make a breakfast casserole in order to get back in the routine.  I scoured a few online recipes and decided to make one that didn’t include cheese, potatoes, or bread.  I had also found some great sausage at Lucky’s Market and wanted to make sure to use it in the casserole, rather than the ham I usually incorporate.

 

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Shaved Brussels Sprouts with Whole-Grain Mustard Sauce

We’ve reached the time in the season which I find incredibly sad because Brussels Sprouts are challenging to find.  With the last of the sprouts I could find when out and about, I wanted to try this recipe.  I really enjoy a good mustard and a good Brussels sprout, so what could go wrong?  It’s the latest in my Cook the Book series, coming from the cookbook Vedge.

Brussels Sprouts with Whole Grain Mustard.jpg

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Thai Pineapple Fried Rice

A few weeks ago I went to a favorite Thai restaurant and decided to order outside of my usual orders — I went for Pineapple Fried Rice instead of Pad Thai.  The ingredients seemed to be something I could use to cook at home, and so I decided to take a stab at it at home.  I searched the internet for a few different recipes and came across this one at Cookie and Kate and decided to try it out.  I made a few adjustments to cook it for the kids, which didn’t end up going so well, but it was a nice attempt.

Thai Pineapple Fried Rice.jpg

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