Tag Archives: The Recipe ReDux

Penne alla Sherry with Shiitake Mushrooms and Spinach ~*Recipe ReDux*~

23 Dec

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This month’s The Recipe ReDux theme is a repeat of last December’s theme: Grab a Book & Cook.

It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.

The newest addition to my cookbook collection is The Pollan Family Table, the best recipes and kitchen wisdom for delicious, healthy family meals (thanks for the gift, Emily!). When I flipped to page 154, the recipe for Penne alla Sherry with Shiitake Mushrooms and Spinach jumped out at me because Continue reading →

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Honey Holiday Parsnip Loaf ~*Recipe ReDux*~

22 Nov

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I made a Honey Holiday Parsnip Loaf for this month’s Recipe ReDux theme of Creative Quick Breads:

The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven.

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This recipe uses a mix of oat, whole wheat and almond flours so we can all feel good about getting our whole grains and fiber. Continue reading →

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Honey Nut Whipped Macadamia Cream ~*Recipe ReDux*~

22 Oct

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This month’s Recipe ReDux theme is nuts!

We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!

I am here to tell you that it is okay to put whipped cream in your oatmeal…well, whipped macadamia “cream.” Since macadamia nuts, like cashews, are very buttery and fatty, they blend up into a rich cream. Unlike making nut milks, making a nut cream uses the entire nut without discarding any nut pulp, so you get the creamy texture and the beneficial fiber all in one. Continue reading →

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Back Pocket Chicken + Kale Cashew Caesar ~*Recipe ReDux*~

23 Aug

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This month’s Recipe ReDux theme is “Back to the Dinner Table.” After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ 

When I was growing up, my family would frequently eat rotisserie chicken from the grocery store with a salad mainly composed of romaine lettuce and chopped vegetables. It was something easy and healthy that my mom could pick up and prepare for dinner on a busy weekday.

Over the years I learned that roasting a whole chicken at home is actually quite simple and I now have a back pocket roast chicken recipe for whenever I have guests over at my own “family table.” Continue reading →

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Rye Thyme Cocktail ~*Recipe ReDux*~

22 Jul

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This month’s Recipe ReDux theme is: “Fresh from the Garden: The season of bountiful produce has arrived. Whether your produce comes from the farmers’ market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!” 

It seems that every year I try to produce a mini urban windowsill “garden.” In years past, I’ve tried my hand at growing dill (didn’t make it past adolescence) and nasturtium (got one or two flowers), and replanting a basil plant from the grocery store (the leaves grew back teeny tiny and few and far between).

This year, my snap pea plant grew about 4 snap peas before the plant decided it had enough of this New York City heat and died on me last week. My peppermint is barely hanging on right now, and the tarragon is looking a tad limp.

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But, somehow the thyme is looking good. So, I will count my blessings and use it while it’s hot! Continue reading →

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