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Cooking From My Heart...h: July 2012

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Cooking From My Heart.h. Wednesday, July 25, 2012. Feel like a crunchy snack, but not in the mood to break out the chips and crackers? I love roasting chickpeas. There's a nice protein punch in this snack, and you get to customize your spices to boot! 1 155 ounce can of chickpeas. 1 TBSP olive oil. Your spices of choice (about 2-3 tsp total). Sky's the limit, so be creative and pick flavors you like. I like using:. Kosher salt and cayenne pepper. Preheat oven to 400 degrees Fahrenheit. Feelin hot hot hot.

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Cooking From My Heart...h: Mexican Lasagna

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Cooking From My Heart.h. Saturday, August 4, 2012. A twist on an old favorite, this recipe for Mexican Lasagna layers enchilada sauce, corn tortillas, refried beans, vegetables, and cheese that reaches ooey gooey levels of deliciousness as it bakes in your oven. Enjoy it with some fresh cilantro or a dollop of guacamole and a glass of sangria ( this one. Would do nicely) for a dinner you won't soon forget! 1 1/2 cups enchilada sauce (jarred, canned, or homemade. 18-20 6-inch corn tortillas. Spread the re...

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Cooking From My Heart...h: August 2012

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Cooking From My Heart.h. Thursday, August 30, 2012. I'm stoked for fall to get here. I've caught myself looking longingly at the sweaters in my closest and planning when I'll bake my first apple pie this season. lighting pumpkin-scented candles even! But, it's going to be pushing ninety degrees in New York City this weekend. Labor Day Weekend is coming; let's send summer out with a bang! One avocado, chopped. Two large tomatoes, diced. One jar Trader Joe's Corn and Chile Tomato-less Salsa. Os/salsa-style...

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Cooking From My Heart...h: December 2011

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Cooking From My Heart.h. Tuesday, December 20, 2011. I shared this recipe on the Cooking From My Heart(h) Facebook page. The other day, and thought it would be good to get it up on the ole blog. We made dulce de leche every Christmas at my house. Spread it on toast, use it as an ice cream topping, eat it straight off the spoon. it tastes like caramel. Endless possibilities await! Without further adieu, I give you dulce de leche in six easy steps:. How To Make It. Laura- Cooking With Feeling. 1 16 ounce j...

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Cooking From My Heart...h: In My Kitchen

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Cooking From My Heart.h. 9829; All are welcome. 9829; Fresh ingredients are used whenever possible. 9829; Spices and herbs are. 9829; Food is healthy and. Tastes good (decadent baked goods exempt of course; those just taste good). 9829; Some times I create as I go; other times I use (and credit) recipes from other sources. 9829; I keep it simple. 9829; I have fun. 9829; I share the love. and the tasty goodies that have been produced. Subscribe to: Posts (Atom). A vital or creative center.

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Cooking From My Heart...h: Morgan's Pineapple Sangria

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Cooking From My Heart.h. Wednesday, July 18, 2012. In a word: delicious. In two words: summery and refreshing. It only takes about 10-15 minutes to make up a pitcher of this lovely sangria, and you'll get rave reviews whether you share with friends at a barbecue or keep it all to yourself! My friend Morgan was kind enough to share her recipe, and I'm excited to share it with you. 2 cups pineapple juice. 1 bottle white wine. Ginger Ale or Sprite (optional, and not pictured above). Add leftover citrus rinds.

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Cooking From My Heart...h: July 2011

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Cooking From My Heart.h. Sunday, July 31, 2011. Strawberry Mango Frozen Yogurt. It's definitely the season of the ice cream maker around our home. Last week I shared a recipe for chocolate ice cream; this week I bring you another recipe from the Cuisinart recipe booklet that came with my machine. The original ingredient list called for strawberries only, but I like my frozen desserts with a little tropical flair during the warmer months. Chunks of mango did just the trick! 1 1/2 tsp vanilla. 2) In a larg...

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Cooking From My Heart...h: Veggielicious Enchiladas

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Cooking From My Heart.h. Friday, July 29, 2011. Try adding some nutritional value to your baked enchiladas using this recipe. From the shallots in the sauce to the peas and peppers in the filling, you'll find plenty of ingredients that make this dinner a knockout! Kick the health factor up a notch by using wheat or whole grain tortillas instead of the white flour variety. 15 cups of your favorite shredded cheese (a cheddar-monterey jack blend tends to work well). For the sauce you'll need. How To Cook It.

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Cooking From My Heart...h: Summer Vegetable Casserole

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Cooking From My Heart.h. Thursday, September 6, 2012. Squash, zucchini, tomatoes. summer bounty! It's the end of the season, and we're all looking for ways to use the warm weather harvest. I decided to put my favorite warm weather veggies into a casserole- perfect for when the days are getting cool enough to heat up your oven. Baked with a layer of crunchy panko breadcrumbs on top, it's a crisp and flavorful way to enjoy an end-of-summer dinner. 1 TBSP olive oil. 1 summer squash, sliced thin. Layer your ...

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Cooking From My Heart...h: Sangria O'Leib

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Cooking From My Heart.h. Sunday, August 7, 2011. Have you ever made sangria? It's a very versatile drink, and like most of the recipes I share here you'll find that it has layers of flavor and is simple to prepare. So, grab your prettiest pitcher, some summer spirit, and get stirring! 1 bottle red wine. 1 cup orange juice. Juice of 1 lime. 2 TBSP sugar, white or brown. 1 shot brandy, triple sec, gin, or rum. 2 cups ginger ale or sparkling juice. How To Make It. 2) Toss it the fruit. Check Out These Folks!