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Recipes I've Shared:
A slimmed down version of a special occasion dish.
Quick & easy souffle you whip up in processor or blender. I usually use leftover roasted squash to make this. Makes a great meal with sautéed greens on the side.
You can season this any way you like. I used fresh sage, but you could add thyme, tarragon or even nutmeg.
A different chili - ground turkey is the white, black beans are the black. Tomatillos add a bright note, while the poblanos, jalapenos and chili powder bring the heat.
This is great comfort food when a larger roast will be too much. Serve with polenta, noodles or mashed potatoes.
A small crockpot recipe
this satisfying vegetarian main dish is equally good put together with leftover cooked spinach, rice, and scraps of cheese. I use Parmesan here -- but you can substitute cirtually any flavorful grated cheese. It's quite attractive when unmolded. Any leftovers are good cold or cut into thick slices and sauteed in olive oil.
This easy-to-make main course has a delicate flavor set off by a soft texture that's a cross between a custard and a souffle. The recipe makes enough for a hearty meal -- or you can recycle leftovers with no loss of flavor. As the eggplant mixture looks beige when cooked, set it off with something colorful, such as sliced tomatoes topped with scallion greens or a raw carrot, zucchini, and lettuce salad. The cheeses are salty, so you may wish to omit the salt.
Adapted from "Going Solo in the Kitchen," by Jane Doerfer
A yummy all-in-one meal. Feel free to eat the tortilla bowl as you go or to save it for the end and dip in any leftover avocado cream.
This makes a HUGE serving, which good for hungry days. Otherwise, share with a friend or save the rest for another meal.
single serving of pork chop with homemade bbq sauce
You might want to keep half the noodles back to add right before serving for extra crunch.
To make this a full meal, add some shredded chicken breast.
From Cooking Light
Based on a recipe from Cooking Light.