More About GRATTECIELLA
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Recipes I've Shared:
From the Smitten Kitchen cookbook by Deb Perelman.
From Simple Vegetarian Pleasures by Jeanne Lemlin. Yummy and mild -- good even for self-proclaimed non-curry eaters.
A Russian-themed soup to feed my Russian husband.
Completely dairy free because it comes from a kosher cookbook!
This recipe adds a little evaporated milk.
A vegan main dish that is tasty and colorful. The breadcrumbs form a golden crust on top and coat the rest of the dish with crunch and flavor when you eat it. A gratin is any dish with a crunchy topping, and does not necessarily need to include cheese.
From Simple Vegetarian Pleasures by Jeanne Lemlin.
A great thing to have for lunch!
From the New Jewish Cook Book. My husband raved about these!
A delicious spring soup to be served cold in warm weather. The peas provide a brilliant green color and the mint adds a hint of zing. Very different from split pea soup!
My favorite go-to lunch of the moment. The avocado adds calories, but also healthy fats and a ton of flavor and texture, so don't leave it out.
My Russian husband says this tastes just as good as the more labor-intensive recipe with whole beets. A great quick soup! Recipe can be halved; this makes a ton. Serve spooned into a soup plate over cut up cucumbers and hard boiled eggs. Boiled potatoes and more cut up green onions make good garnish too.
Very nice salad to take on a picnic or eat on a warm summer day.
This is a modification of a very delicious recipe which takes lots of time to make. Mine is quicker and hopefully only slightly less tasty!
A delicious and healthy breakfast with lots of flavor and nutrients, or an elegant dessert
A delicious grain salad that I love to bring to potlucks. It looks so festive and can be served warm or cold. The original recipe only calls for 1 cup of dry couscous, but I use a lot more when I'm bringing it to an event.
From Weight Watchers One Pot cookbook.
Originally, were Laurel's Kitchen Date Nut Muffins (p. 99), but I used cranberries and pecans. They could use a little sweetener, too, but I didn't add it. They're very sincere.
A delicious way to get your dark green leafy veggies in. My friends asked for the recipe when I served it. It keeps for several days, dressed, because kale is so robust. Note that I've modified Martha's recipe to use Better than Peanut Butter -- cuts down on the fat and calories while still keeping the essence of the dish (though it is better with the peanuts).
A delicious tomato-based vegetable soup. Perfect as a starter for cold nights.
A delicious vegetarian dish rich with the flavors of the Mediterranean. (It's vegan without the cheese, but the cheese adds a lot.) A healthy meal, but a bit salty.
Recipes I've Rated:
- Sweetly Succulent Mahi Mahi
- Raspberry-Lemon Scones
- Maple-Mustard Chicken Thighs
- PANKO-CRUSTED SALMON (Barefoot Contessa)
- Ina Garten's Orange Chocolate Chunk Cake
- Whole Wheat Waffles
- My Favorite Salad Dressing
- Black Bean Chili with Butternut Squash and Greens
- 100 Calorie No-Fail Whole Wheat Challah
- Salmon Cakes with Cool Lime Sauce
- Black Bean Chilaquile
- Slow Cooker Moroccan Chicken
- Cinnamon Roasted Almonds
- Roasted pumpkin soup
- Sweet Potato and Black Bean Soup
- Kiki's Delicious Cranberry and Pear Relish
- Crispy chicken a l'orange
- North African Meatballs
- Spiced Pumpkin Soup
- Kim's adapted Whole wheat Honey Challah
- Jen's Kale and Potato Soup
- Crustless Spinach, Onion and Feta Quiche
- Beef Stroganoff
- Corn Chowder