Healthy Picnic Food Ideas For A Labor Day Picnic!

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With Labor Day coming up in the next week, I thought that I would find something to post for you labor day picnic.  Here is something that I posted a year ago.  These dishes are easy to make and delicious!






As a vegetarian, when you go to picnics, it’s hard to leave it feeling like you had a decent.  It’s even harder living in Texas, where BBQ is ubiquitous.  The only vegetable dishes are …

Source: Healthy Picnic Food Ideas!

Homemade Ranch Dressing for a Well-Dressed Salad

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I have a kid who goes through ranch dressing like ketsup! Oops, I mean he uses ranch like ketsup. He puts it on burgers. Eggs. Baked potatoes. Anything!

Go figure. Though I realize that I had food quirks that drove my mom nuts when I was a kid. And no. I am not telling you what they were. I guess this is some form of payback?

Well! This recipe looks wonderful. I am definitely going to give this a try. Sneak it in somehow!


food to glow

The best-dressed salads, steamed and roasted vegetables, pasta and even nachos are all wearing homemade ranch dressing: It ain’t an American classic for nothing. Add jalapeno, chipotle, roasted garlic or finely minced kimchi to up the ante.

The best-dressed salads, steamed and roasted vegetables, pasta and even nachos are all wearing homemade ranch dressing: It ain't an American classic for nothing. Add jalapeno, chipotle, roasted garlic or finely minced kimchi to up the ante.

You know the saying, “Manners maketh man”? Well, it is my firm belief that dressings maketh salad. This might not be strictly true, but dressings and sauces can certainly be deal-breakers.

Dressings and sauces are the pearl necklace, Louboutins, or Hermes scarf to a simple salad. Or they should be. It’s that just-so accoutrement that if got wrong ruins the whole look – or taste, but if spot-on is dead-right. And not showy about it. Plain iceberg with a fab homemade dressing will always beat a fancy plate of heritage this and thats dressed with emulsifier- and thickener-filled shop bought. Always.

Making your own dressing or sauce – this one does double duty – is…

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Veggie Empanadas with Chimichurri

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The first time I had Empanadas was on a trip to Colombia. The dough was made out of cornmeal. No egg. Ground beef(I wasn’t a vegetarian then). I was not much on the cornmeal. I think that I would like the flour dough in this recipe better. This is definitely a must try!


Blogging & Browning

Christopher: ‘This is a classic Argentinian pastry that is enjoyed all across South America. Traditionally they’d be filled with beef, but we felt after our Gaucho BBQ we could probably use a break from the meat and really you can fill them with anything. We’ve gone for a healthier baked option but if you’re feeling naughty you could deep fry them.’

These empanadas take: 1 hour max

Vegetarian Empanadas Vegetarian Empanadas

Get it:

For the Chimichurri:

Hand a red onion, diced

A large handful of parsley, roughly chopped

Six cloves of garlic, crushed

one cup of olive oil

Half a cup of red wine vinegar

One teaspoon of dried oregano

The juice of one lemon

Salt and pepper


For the veggie mix:

One onion, diced

Two cloves of garlic, crushed

Three peppers of mixed colour, roughly chopped

One teaspoon of cumin

One teaspoon of paprika

One tablespoon of red wine…

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Late Summer Vegetable Tortellini Salad with Basil Vinaigrette

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In Texas, we have a while before we really start cooling down. This recipe looks like it would work even now during the heat of the summer. I love the veggie combinations. And cheese tortellini works for me.

I have in the past made a tortellini salad with pine nuts, broccoli, and red peppers. Often for pot luck dinners. This look like a great recipe to switch between!


More Time at the Table


As summer wanes –– it was 50 degrees F this morning when I got up — the vegetables come in huge, lovely fragrant warm piles and a fresh, toothsome pasta salad feels perfect for supper in the lingering heat. No muss, no fuss, with fresh pasta that cooks in just two minutes; dinner is on the table faster than you can make the basil vinaigrette (thanks to David Lebovitz–scroll down for more) that simply makes this meal.

IMG_4260 Forgive the quick iPhone pic here of my very own garden bounty.

I threw this togetheras a side for some grilled chops for friends Friday night, but on Saturday Dave and I ate just this pasta with a little grilled salt and pepper baguette.  It was plenty to eat for us and probably will be for you, too.  Try this:

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Classic Cold Noodles with Peanut Sauce

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It is getting hot on Galveston Island.  It looks like we are going to stay in the mid 90s over the next week.  So!  I decided to do a replay of my Classic Cold Noodles with Peanut Sauce.

This is spicy and crunchy.  The salad always tastes better the next day!  The recipe makes a big batch that is several dinners for two




I live in a place where we really enjoy food! We love to get together for breakfast. If there’s a meeting you will always have someone bringing something to eat. With all the talking we do, w…

Source: Classic Cold Noodles with Peanut Sauce

Let’s Taco Bout It

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Our son had two of his friends over on Saturday night. Do you know how much teen age boys can eat? We bought 40 taquitos. They were not little. More like big tacos! Well! My husband and the 3 boys ate them all up! So I am looking for some good recipes. I came across this post. The recipes look great! I am going to try them. If anyone has any ideas, please let me know!


Let’s spice things up a bit.
We all like tacos, yes?  They’re an easy, fun, mouth-watering dinner…

But we always put the same thing in them: beans, salsa, lettuce, (vegan) cheese…
How about trying something different? How about stepping out of your (lunch) box?

Are you feeling experimental? Adventurous? Hungry?? GOOD! Let’s do this thing!

Here are 5 unconventional ways to dress your taco.

  1. Asian-Mexican Medley

    1. What you need:
      1. 1 package firm tofu, 1/4 cup cashews, 1/4 cup shredded carrots, 1/4 cup shredded radishes, sliced green onion, teriyaki sauce
    2. What you do:
      1. Cube up tofu and sear in a pan with 1 tsp oil, sea salt, and pepper.  Add cashews and stir until golden brown.
      2. Throw all of your ingredients in your taco of choice (soft or hard or corn or flour…), then drizzle with teriyaki sauce & sriracha if you’re feeling spicy.supercrunch-tofu-tacos-ck-x
  2. Margarita Tacos

    1. Do you like margaritas?  Then you’ll like…

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Recipe: Pesto Fillets

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From Molly The Blogger!

Quorn is the best vegetarian product to replicate chicken or veal.  I have used it to make a wonderful piccatta dish.  Pot pie.  I have had friends eat these dishes without knowing that this was Quorn.  They could tell the difference.  The texture is perfect.  And the cutlet will pick up the flavors of other ingredients!

I saw this recipe and the word fillet in the title.  I thought it was for a fish type dish.  We call the Quorn cutlets where I am from.  Fish are fillets.

This looks super simple.  The ingredients are a perfect combination.  A must try!





I’ve had this recipe tucked away for a while now and I feel the world deserves to know about! I’m a vegetarian, and I picked this up from the Quorn cook book, so now I’m going to …

Source: Recipe: Pesto Fillets

Red onion, fennel & goat’s cheese flowers — The Inkslinger

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From The Inkslinger!

Goat purses?  I like that.  Whatever you cal this, it looks wonderful.  We have fennel growing wild throughout our yard.  Fennel is one of those plants that once you get it started, it self seeds everywhere.  With a little help from birds that is.

Recently, our community garden have gotten some goats.  Their plan is to start making goat cheese.  The creamy kind, not feta.  The thought of going and buying some cheese from them and then picking the fennel in our yard is so quaint and homey.  Eating the results are the big reward.  Yummm.




This recipe is inspired by a very similar one in which the ingredients are wrapped up completely in filo pastry, which is then twisted at the top to create a little parcel. These were called ‘goat’s purses’, which my boyfriend and I found hilarious, but our version is a little different and so I’ve given it […]

via Red onion, fennel & goat’s cheese flowers — The Inkslinger

The Great story behind a Perfect Mauritian Rougaille (Spicy Creole Sauce) — P e a c h y T a l e s

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From Peachy Tales!

I am addicted to traveling to far away places.  Especially places, that seem out of the way.  Places that few people know about!  I saw this post about a spicy salsa, that sounded so yummy.  When I checked out Peachy Tales blog, I found that she was from Mauritius!

I don’t know a lot about the Islands, but as Jim says “Google is your friend!”  It’s in Africa. The Mauritian Culture is incredibly diverse.  The religions are diverse.  And everything is reflected in their cuisine.  I so want to go there now!



Mangiare! Mangiare! ( Eat! Eat! ) Those were the words that my Mama would always be screaming to me back during my childhood days. I still recall how I used to hate eating tomatoes back then may it be when Mama makes piquant salsa, or just plain red sauce. Now there is no greater fan […]

via The Great story behind a Perfect Mauritian Rougaille (Spicy Creole Sauce) — P e a c h y T a l e s

Cheesy Mushrooms on Toast — Happy Healthy Tash

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From Happy Healthy Tash!

Is this a great looking sandwich?  I love mushrooms so much that I came up with what I call a veggie melt.  It is something that I make when I have mushrooms that are past their best used by date.  This is pretty similar.





Cheese = good, mushrooms = good… cheesy mushrooms = goooood!😉 This is a simple way of cooking a tasty mushroom dish for a quick bite to eat… perfect for all you busy peeps! So simple it’s not really a recipe but it’s tasty so I’m sharing! Ingredients Slice wholemeal toast Mushrooms – 1 cup Philadelphia […]

via Cheesy Mushrooms on Toast — Happy Healthy Tash