Like many other of my recipes, the idea for this pasta bake came out of necessity. I had some leftover pasta sauce in the fridge that I wanted to use up, and also some shredded mozzarella. So I thought, why not make my baked macaroni and cheese, substituting pasta sauce for the yogurt and mozzarella for the cheddar?
The result is a delicious, gluten-free pasta bake that my kids love and is very easy to make. While it’s a bit too high-carb for my husband and for me, I do feed my growing teenage kids a higher-carb diet, and this is perfect – tasty, easy and filling. Click for the recipe
Hanukkah is almost here, and just as I do every year, I like to experiment with different types of latkes. These carrot latkes are delicious – the combination of carrots, garlic and olive oil is very good. Lacking starch, they are more fragile than potato latkes and require careful handling, especially when you flip them, but I think the result is well worth the extra effort. Click for the recipe
Delightfully buttery and cheesy, yet still far healthier than mashed potatoes, mashed butternut squash is one of my favorite substitutes for the starchy, high-carb “real thing.” (Mashed cauliflower is another great substitute, by the way). Click for the recipe
Airy, delicate and just barely sweet, this butternut squash souffle is a wonderful fall/winter side dish.
Since I’m too lazy to separate the eggs, whip the egg whites and fold them into the mixture, this butternut squash souffle doesn’t puff up a lot in the oven, but on the flip side, it also doesn’t deflate when you take it out of the oven. Leftovers keep well in the fridge for several days – gently heat in the microwave prior to serving. Click for the recipe
You need to make this spaghetti squash recipe NOW. Buttery, cheesy and garlicky, it’s so good, and so close to the experience of eating real buttered noodles, that it’s now my favorite way to make spaghetti squash. Click for the recipe
The idea for these stuffed mini peppers was born when I served my family jalapeño poppers. The poppers were delicious, but they were very spicy, and two of us had a hard time dealing with the heat. So I decided to make the exact same dish, using mild mini bell peppers. We loved these stuffed mini peppers! I mean, what’s not to like? The peppers themselves are delicious when baked, and the melted cheddar/crisp bacon combination is incredible. Click for the recipe
To make these delicious spicy green beans, steam the beans first (I use the microwave), then saute in seasoned olive oil. Yum! They taste just like a salty, spicy snack. Click for the recipe