Eat Like a Rabbit

We had a fantastic and enjoyable Christmas Eve Dinner.

I was eating the leftovers of this at work and a girl walked in saying "That smells good." Always eager to share my creations, I offered her a bite from the side I had not reached yet. She seemed surprised to be able to say "That's actually good." Thank you very much. I almost think it's my favorite of my own recipes thus far.

This is such a great recipe because it takes something that should taste a bit sweet and makes it more salty with the pesto and creamy white sauce. The entire lasagna lasted Paul and me four meals. So, the price seems quite right and all the time invested seems quite efficient.

I had been wanting an egg salad sandwich and was happy to make my own with a new supply of eggs purchased for holiday baking. Also, I came across some flatbread and was interested in giving it a try. Paul often likes sandwiches on pita bread, but good pita is hard to come by around here. I thought this might be an acceptable replacement.

Paul declared this creation great. He especially liked the crust. I really enjoy the flatbread as well. I just happened upon some Naan hand-stretched flatbread at Costco. I love making sandwiches out of it or serving it instead of French bread alongside pasta. I think it looks and tastes fabulous.

This salsa went over so well at the group dinner, that I decided to take the same recipe and make it again in the form of enchiladas. Paul was confused because I used flour tortillas--which made it look more like burritos--instead of corn tortillas. However, it was quite the success because a few people came up specifically to shake my hands when it was done. As was common on those nights, there was a line for the food when I arrived, which gave me no time to take pictures. The above picture was a plate of leftovers we made for someone who was late. On the night of the enchiladas and Spanish rice, there wasn't a bite of anything left except the chips and salsa.

They say Macaroni and Cheese is a comfort food because it reminds people of their childhood. And kids are said to love it. But, to make it feel like an adult food, it's high in calcium, can be fast to make, and is reasonably cheap. Also, it can be a rather frugal investment of money. For example, when Publix has pasta noodles as "Buy One, Get One Free, I stock up. And elbow noodles tend to be smaller so there are actually more of them in the box than, say, Rigatoni. So, it covers more meals.

The tofu recipe is from a friend, Fely Rugless, who is a firm believer in simple cooking. This is the first shared recipe from a reader for me to prepare and post. Paul really liked the tofu. I am new to making tofu at home . Still, it was a good consistency and well flavored.

I specifically made this pizza to highlight the simpleness of using a soybean-based meat substitute in a meal. The prices for this meal are estimates because the price of the vegetarian food varies so greatly among stores. Certainly, a local speacialty health food store has the potential of being cheaper than a major supermarket.

I have no idea how much a package of Ramen costs, but I can assure you it is cheaper than the La Choy noodles I buy at the grocery store. And here's the thing: these noodles are a big part of my love for Asian food. So, this was a great way to give me a crunch when I was out of traditional noodles. Paul said it was close to the best way he's ever had Ramen Noodles.

I put a small skillet on medium heat and broke up the noodles as much as possible in their package before dumping them in the skillet. They get toasted like pine nuts for salads. Just be sure to keep stirring because they can burn.

This pasta recipe comes at the end of a number of fall recipes. I read in "Reader's Digest" last week that prices on produce actually go down when the product is hot and in season because there is plenty of the product, and they have to move quickly before they spoil. I found this to be true with apples because last week they were $0.44 higher at Costco than they were this week. So, be on the lookout for produce in season. You will save money and enjoy richer flavor.

This post refers to the product in the very front of the photograph. The plate was a sampler platter at a buffet. I created the dishes. Hopefully, recipes for the other dishes will be available soon.

This post focuses on delicious, quick meals and the estimated prices for making them. My goal is to help families prepare healthy menus in spite of the depressed economy.

Fried okra is special. Many people don't know what to do with it. And most people have had such bad experiences with it, they are afraid to try it again. We purchased some fresh okra from the Maitland Farmer's Market and it stayed in the refrigerator until I I decided I couldn't run away from it any more. I was going to have to find a way to cook it. I did a bit of research and created my own recipe for fried okra. Paul said he had never had such minimal batter on his okra and that he liked it that way. I was proud because I actually thought the vegetable was edible. Fried foods can find their way into the heart so easily.

This just might be my favorite ice cream concoction ever. Too bad for Marble Slab. I'll be eating my ice cream at home during the right seasons. We sprinkled pomegranate seeds over Publix Premium Vanilla Ice Cream and spread a ribbon of peanut butter on top. Since we've discovered this recipe, I've had this dessert three nights out of four. Lucky I go to the gym occasionally. It's not so bad without the peanut butter either.

The annual Pumpkin Fest at Allen and Tangie Isidro's house was a great success. The larger guest list and increased space for playing games added to the excitement.

I made this appetizer twice last weekend. I have decided that spaghetti squash is best in October, because by November I was struggling to find good fall squash to purchase. The dish was a big hit at both events and the goods were all gone. There's no complement like the complement of disappearing food (as long as it isn't fed to the dog).

When I first acquired my "Moosewood Restaurant New Classics" cookbook, I feared it would be a waste because I felt the recipes took too long to prepare, but my patient mother-in-law pointed out that there was an excellent fajita recipe in the book. It did call for tofu, which we omitted because we didn't have any. I'm sure we could have substituted another veggie meat, but I didn't think of that at the time because it was getting late to eat anything resembling a dinner. Other vegetables and flavors included onions, garlic, bell peppers, and tomatoes. I did have grated sharp cheddar available and served the fajitas with salsa and multi-grain chips.

I had volunteered to feed a large group (25ish) of people at church while my in-laws were in town and they graciously agreed to help in the preparation of the meal. For me, it was filled with new ideas for old recipes.

Kathleen's mom used to put black and white beans in her baked beans for a tri-color look and a change in flavor and tradition. I thought it was an ingenious way of adding to the pot if necessary because those beans often come in smaller cans than baked beans do. Also, the juice from the cans isn't needed and doesn't thin down the dish in the process.

Paul said this was the best risotto he ever had. He actually isn't much of a fan of risotto, but quite enjoyed this. I think this is my second favorite risotto ever; my favorite being in a quaint spot in Italy many years ago. You just can't beat the surroundings! But for home products, this is the best and most successful. And I have experimented a few times, which goes to prove not everyone becomes a cook overnight.

The recipes I checked out had many different seasonings to add. I passed on those. Aside from the long cook time, this is very easy.

My father-in-law picked up this squash at the grocery store because it was so cute. It resembles a cucumber with extra yellow stripes. It has two names: Delicata and Bohemian. I sliced the squash thinly and cut the centers out. I brushed both sides of the rings with olive oil, placed them on an aluminum foil lined pan and sprinkled salt, pepper, and fresh rosemary on top. The squash gets roasted on a top rack in a 425' oven. The rings make cute appetizers or a side dish at dinner.

Taste wise, the rings did seem a bit plain. I feel like I can get the same flavor out of roasting sweet potatoes with the same seasonings. But it was a nice experience.

We once came across Haagen Daz's special Pomegranate Dark Chocolate Ice Cream. The color was not inviting and the flavor wasn't fresh, but the concept was good. When my in-laws were in town, I purchased a nice selection of pomegranates from Costco and watched as my husband and his father took it apart. I'm sure they will both remember to wear an apron, but not to wear a white shirt, in the future. Meanwhile, my mother shaved some fine European Dark Chocolates that my in-laws had brought as a gift. A regular cheese grater works well. The key is choosing exceptional chocolates. And dark chocolates in this case are highly recommended over milk chocolates.

This was a fabulously colored vegan dinner focused on vegetables easily accessible in our local stores. I really enjoyed it, but Paul said that the frozen lime juice I had defrosted to mix with the sugar snap peas. I do caution cooks to follow the recipe closely because the peas did not hold their bright green color.

The recipe for the peas came from foodnetwork.tv called Mint Sugar Snap Peas. I did use frozen peas and would be happier trying the recipe with fresh peas in the future. I used the roasted sweet potato recipe with olive oil, seasoned salt, and fresh rosemary for the red potatoes; and I sliced some very ripe tomatoes.

Baked potatoes are good for you and have so many options for changing the style and taste. Our microwave even has a "Baked Potato" setting on it so I can turn it on and forget about them until it beeps telling me they are perfectly done. Granted, most people say microwaved baked potatoes are technically steamed, but they still taste soft and rarely mushy. Real ovens take around an hour to bake completely and risk overcooking. I have been told loading a crockpot down with potatoes yields very nice baked spuds. Note, that when there is a big crowd and spuds are small, the more toppings, the farther the dish goes.

This was a very simple dessert made at peak season for fresh peaches. I always try to make such things when the oven is always hot from another baking experience. My guests had no complaints about the peaches being unsweetened. The ice cream made up for it. If I had had more time, I think I would have liked to serve the dish with mint ice cream (the mint chocolate chip ice cream recipe without the chocolate chips).

Paul bought me a new cook book that recommended some strudel recipes as show-stoppers. I didn't have the ingredients, but I used what I had on hand and was so excited with the results. I had a few extra pastry sheets and choose to make the Vegeburger Bites, which I have written about before. The purpose for using all the pastry sheets was to clean out the freezer. They are expensive; so I try to buy them from the Pepperidge Farm Thrift Store. I love using them because they taste like I've slaved all day!

I was so proud when I created this recipe. Because our wedding was mostly pink, I had wanted a "pink" pasta sauce. I wish now I had made this creation, then. This sauce was absolutely perfect. I think this recipe is a more elegant alternative to spaghetti sauce, but is healthier than straight fettucini sauce. Also, the mixture makes it great with vegetables. Paul told me to remember how I made it. I hope I always do.

The tubular pasta is a favorite of Paul's called Rigatoni. Because it's larger and hollow, you eat less than you think you do because there is so much air.

This post's guest photographer is Garrett Nudd, an excellent and talented photographer, but an even better friend.

I came across some mini-kabob sticks while in Sarasota for our anniversary. Ever since, I was very excited to make some and did a good bit of research before I finally put the meal together. I served the kabob with steamed brown rice and the Pad Thai sauce from "Moosewood Restaurant Cooks at Home."

This meal was much easier than I expected, and except for the delay of threading the sticks with my designer-husband, a fast creation as well. I did find a note somewhere in my research to soak the sticks in water before use to prevent splitting. This was my first step of the meal.

This is where the internet comes in really handy. I have rarely liked artichokes and never had a desire to learn how to cook them. But Paul wanted one, and I gave him leeway to purchase and cook it himself. He trimmed the tips off of the artichoke and put in a spaghetti pot with enough water in the bottom to boil and steam the vegetable.

The following post is in reference to that little bowl filled with green at the top left hand corner.

A few situations happening in just a week's time started me thinking about this post. It started when I read one of the many magazines in our office (unfortunately I do not remember which one) that said basil was hard to acquire for a pesto sauce and recommended some alternatives.