What a great holiday; a day of “Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens” as proclaimed by Abraham Lincoln. And I have so much for which I am thankful. Peace with God. A loving family. Provisions galore. So we’ll celebrate.Continue Reading
Book Review: Vibrant Food
The new cookbook Vibrant Food by Kimberley Hasselbrink is, well, vibrant. Full of beautiful photography of beautiful food, Vibrant Food is quite inspirational. The 66 recipes are arranged by season and are a gardener’s (and forager’s) delight.Continue Reading
How to Cook a Beef Tenderloin for the Holidays
Succulent Beef Tenderloin
Are the holidays creeping up on you like they are on me? It’s November and I’ve barely begun to plan. And there’s so much to do. Gifts to buy, cookies to bake for an annual cookie exchange, and meals to prepare.
Just because we’re so busy shouldn’t mean that we throw healthy out the window. Eating all the nutritionally worthless food that gets put in front of us during this time of year is a sure fire way to get run down and sick.Continue Reading
Butternut Squash with Baby Spinach and Cranberries
I like vegetables. A lot. I had stocked up on butternut squash from a local farmer this past fall, so when I saw this recipe, I was anxious to give it a try. I found it in a Wegman’s magazine. It was simple to make and delicious!!
Here’s the recipe:
- 2 pkgs (20 oz each) cleaned and cut Butternut Squash, cut in 1″ cubes (I peeled and cut my own squash)
- 2 large red onions, peeled, chopped (about 4 cups)
- 3 T basting oil (I used coconut oil)
- sea salt and pepper to taste
- 1 pkg (6 oz) Baby Spinach
- 3/4 cup Sweetened Dried Cranberries
Preheat oven to 350 degrees. Combine squash and onions in large shallow pan; drizzle with oil. Season to taste with sea salt and pepper; toss lightly. Roast 55 minutes, until tender and brown. Add spinach, which will wilt, and dried cranberries; toss.
Enjoy!! I sure did.