Monthly archives: January, 2015

Slow-Cooked Black Eyed Peas

Slow-Cooked Black Eyed Peas

While this post may come about a month late (since I actually made these New Years Day), I found out something interesting about black eyed peas today.  I wanted to add an informational tidbit to this blog, so I Googled it (I Google everything in case you were wondering).  And wouldn’t you know, the first


Coconut – Lemongrass Soup

We’re in the middle of a blizzard right now.  Snow.  Snow.  More snow.  With no signs of stopping.  We probably have close to 2 feet here at the house.  So I thought I’d talk about something warm and comforting, yet clean.  Like this coconut-lemongrass soup.  It’s got a nice Asian flavor to it and you


Beef Barley Soup

It’s soup weather.  I’ve never been a soupy person, but when you live in a place like CT, it’s almost like you’re forced to work around the weather.  So since it’s been cold and icky this winter, with not very much snow, I’ve been making more soups.   The kids aren’t souper (ha ha, get


Clean and Spicy Baked Eggs

I read about this dish once called shakshuka and it intrigued me.  Probably because of the name.   It just sounds funny.  I said it 5 times real quick to my 5 year old and she thought I was hilarious.  Translated, it’s supposed to mean “a mixture.”  Not really sure if that’s true, but it’s


Clean Chicken Sweet Potato and Black Bean Chili

I waited forever this year for winter.  I probably cursed myself by wishing for snow.  But you know what?  Last year we had TONS of snow by the beginning of December. Big fluffy flakes, with which to make Olaf.  But this year not so much.  We barely got snow in January.  And of course the


Chicken Fajita Lettuce Wraps

So I’m doing the whole no carb, no salt, no dairy, no alcohol, low fat thing again for the New Year.   So is KB.  We go through it every January after the holidays, to lose some of the fluff.  And I think it’s all about adding flavors and making food that is bold enough


Meatloaf Wellington

I’ve always been fascinated by Beef Wellington.  Well, probably more like intimidated by it.   A true beef wellington has a seared beef tenderloin or filet, covered by a pate or mushroom duxelle.  And then it’s wrapped in puff pastry and baked until golden.  So I’ve always wanted to make one.  But I’m always afraid


Cheesy Scalloped Potatoes

Yes I know it’s a new year and everyone has New Year’s resolutions to eat healthy and lose weight.  And I know cheesy scalloped potatoes aren’t exactly conducive to that. But in my defense, I made these a few weeks ago for Christmas dinner and I’m just now getting around to blogging them. I have


Herb Crusted Prime Rib

This year I decided to do a prime rib for Christmas dinner.  There’s probably about a million variations on a prime rib.  I’m a firm believer that once you know how to cook a prime rib, you can handle almost anything life throws at you.  It seems daunting, but it’s really just a piece of


Brussel Sprouts with Bacon and Parmesan Cheese

Yep I went there.  I took a healthy vegetable like brussel sprouts and I added bacon and parmesan cheese.    Brussel sprouts are one of my favorite vegetables.  I love how they look like teeny tiny cabbages.  And I love how when you cook them the right way they become almost sweet and very addicting.