Monthly Archives: October 2013
Low-Calorie Recipes: Zucchini for Lunch
When One Thing Leads to the Other — Weekend Meditation
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Perhaps one of the more interesting, creative and exciting things about being a cook is when one thing leads to another and before you know it, almost by accident, you have created something really delicious. Something out of nothing, or nearly nothing. It can begin with an idea, of course, a whispered question in the back of your head (I wonder if… ? Or how would it taste if…?)
Or sometimes it’s that an unexpected ingredient has landed in your lap, which is exactly what happened to me yesterday when I ran next door to deliver something to my neighbor and she showed me the magical secret of her autumnal porch decoration.
Low-Fat Recipes: Chicken Chili Soup
4.65 / 5 Stars | 81 Reviews
by CAROL46
“Diced chicken is simmered with tomatoes, kidney beans, corn, bell peppers, chili powder, cayenne and cumin in this easy soup.”
MyPlate Recipes: Tuscan Chard and Cannellini Bean Soup
Low-Calorie Recipes: Tofu Creamed Spinach
Healthy Desserts: Chloe’s Quick Fruit Salad
Vegan Slow Cooker Recipes, a Fall Pumpkin Carving Party, a Pantry Makeover, and Five Essentials for Slow Cooking — Most Popular Posts Published October 20 – 26
Happy Saturday, folks! Popular posts this week on The Kitchn include a behind-the-scenes look at Anjali’s pumpkin carving party, 10 awesome vegan slow cooker recipes, a tour of a warm, welcoming kitchen in The Hague, and how to cook beans in the slow cooker. Enjoy!
15. A Side Dish Recipe for Burgers: Slow-Cooked Cider Beans
14. Kathy Hester’s 5 Essentials for Fun, Healthy, and Delicious Slow Cooking
13. How To Sear Meat Properly
12. Beyond Brats: Four Slow Cooker Recipes That Feature Beer
11. Think Like a Caterer: Expert Advice for Hosting a Stress-Free, Stylish Party
10. 10 Awesome Vegan Recipes for the Slow Cooker
Low-Fat Recipes: Horsey Parsnip Puree
3.63 / 5 Stars | 7 Reviews
by Fight the Fat Foodie
“The puree was smooth and tasted very rich, even though it wasn’t. The horseradish gives a little kick that comes in right behind the sweetness of the parsnips.”