big brown horse
Hoof In Mouth
The REAL FOOD recipe thread
- Thread starter Wifezilla
- Start date
Henrietta23
Yard Farmer
Oooooooo I can't wait to spend more time reading this thread! 
Dace
Revolution in Progress
Made my Pesto Penne with Pumpkin that is posted on the first page tonight and it was great!
I used roasted sweet potato in stead of the recommended pumpkin or butternut squash, since we like it and I had it on hand. It did feel wierd to be eating potato along with pasta, but aside from that the flavor was great. I also used basil instead of parsley. We enjoyed it with some freshly baked herb focaccia.
I used roasted sweet potato in stead of the recommended pumpkin or butternut squash, since we like it and I had it on hand. It did feel wierd to be eating potato along with pasta, but aside from that the flavor was great. I also used basil instead of parsley. We enjoyed it with some freshly baked herb focaccia.
- Thread starter
- #54
Wifezilla
Low-Carb Queen - RIP: 1963-2021
Thanks for the review Dace
Speaking of squash, I have not been happy with some of the squash I bought this year. While I love the look of red kuri and turban squash, the flavor is blechh. The seeds on the red kuri squash also don't roast well either. Oh well, it was worth a try. I still have one turban squash left and it will just have to be decoration
The butternut squash, spaghetti squash, and various colors of acorn squash have been really good this year so I will keep buying those while they are on sale. They store for MONTHS so don't be afraid to stock up.
Speaking of squash, I have not been happy with some of the squash I bought this year. While I love the look of red kuri and turban squash, the flavor is blechh. The seeds on the red kuri squash also don't roast well either. Oh well, it was worth a try. I still have one turban squash left and it will just have to be decoration
The butternut squash, spaghetti squash, and various colors of acorn squash have been really good this year so I will keep buying those while they are on sale. They store for MONTHS so don't be afraid to stock up.
That's it! I'm making this! I'll try it with squash, looks like I've got everything. Will report back later, lol!Dace said:
I want to fiddle around with zucchini ribbons somehow because I have loads of zucchini. Maybe as pasta.
Wifezilla's suggestion on another thread about using jicama as wraps was totally inspiring!
lorihadams
Always doing laundry
my favorite Sweet potatoes
Quarter your sweet potatoes and boil until just tender. Transfer to a baking dish and top with applesauce, cinnamon, pecans all mixed up. Dot with butter and bake in the oven until butter melts and applesauce is warmed through. Quick and YUMMY!
Quarter your sweet potatoes and boil until just tender. Transfer to a baking dish and top with applesauce, cinnamon, pecans all mixed up. Dot with butter and bake in the oven until butter melts and applesauce is warmed through. Quick and YUMMY!
HannaLee
Lovin' The Homestead
I'll be copying down those sweet potato recipes! Thanks! Here is a meal we enjoy once in a while. I make it when I find chicken breasts at a very good sale price. In my opinion, this is every bit as good as Olive Garden's version, and I am sure it's healthier.
Chicken Parmigiana
8 chicken breasts, butterflied
2 cans tomato paste
2 cups water
4 cloves garlic, chopped
3 Tbsp parsley
1 Tbsp salt AND pepper
1 tsp Italian seasoning AND oregano
tsp red pepper flakes
2 pounds mozzarella cheese
cup Parmesan cheese
Grease 2 9x13s. Add chicken. In saucepan, combine tomato paste, eater, garlic. And seasonings. Bring to a boil. Pour over chicken. Bake, uncovered, at 400 for 15-20 minutes. Sprinkle with cheeses and bake 10 minutes longer.
Chicken Parmigiana
8 chicken breasts, butterflied
2 cans tomato paste
2 cups water
4 cloves garlic, chopped
3 Tbsp parsley
1 Tbsp salt AND pepper
1 tsp Italian seasoning AND oregano
tsp red pepper flakes
2 pounds mozzarella cheese
cup Parmesan cheese
Grease 2 9x13s. Add chicken. In saucepan, combine tomato paste, eater, garlic. And seasonings. Bring to a boil. Pour over chicken. Bake, uncovered, at 400 for 15-20 minutes. Sprinkle with cheeses and bake 10 minutes longer.
Dace
Revolution in Progress
Wow you would probably need a mandolin to slice jicama thin enough to work as a wrap!sylvie said:
Dace
Revolution in Progress
My favorite way to eat sweet potatoes is to spice them up, I love the sweet spicy combo!
I cube them and toss in a little olive oil add sea salt and pepper and Cajun spice blend. Then roast until they just start to brown up.
Another winning combo (in my book) is a spicy meat (like blackened fish, or spicy stewed chicken & sausage ) with mashed sweet potatoes
I cube them and toss in a little olive oil add sea salt and pepper and Cajun spice blend. Then roast until they just start to brown up.
Another winning combo (in my book) is a spicy meat (like blackened fish, or spicy stewed chicken & sausage ) with mashed sweet potatoes
