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Showing posts from October, 2013

Slow Cooker Braised Lamb Shanks or Venison Shanks

For a man-pleasing meal, start with lamb or venison shanks and braise them in the slow cooker, filling the house with a savory welcome-home. The meat will practically fall off the bones and the sauce is silky smooth. Hello, long fall nights by the fire ...


Real Food, Fresh & Flexible. Low Carb. High Protein. Weight Watchers Friendly. Naturally Gluten Free. Weeknight Easy, Weekend Special.

Happy Canadian Thanksgiving!

Happy Thanksgiving to my Canadian family and the many Canadian readers and visitors who pop into Kitchen Parade and A Veggie Venture for Thanksgiving recipes! May your long weekend be filled with "good times" and "good food"! If I could bring everyone a dish of the World's Best Green Bean Casserole, I would, I really would! But for anyone still on the hunt for recipes, two places to visit: The famous collection of Favorite Recipes for Thanksgiving's Favorite Vegetables at A Veggie Venture

An eleven-year collection of Thanksgiving recipes at Kitchen Parade

For those who don't eat meat, ideas for Thanksgiving Vegetarian EntrĂ©es(Oh! I'm suddenly tempted to cook a turkey this weekend!) But when it's all over and you're wondering how to use up the last of the turkey, think "soup" – in fact, think "healthy soup"! Turkey Sweet Potato Soup is one of my oldest recipes, a healthy colorful soup made with sweet potatoes and leftover …

Microwave Green Chili Cheese Grits

Wherein a northerner shares two southern secrets: the quickest, easiest and tastiest way to cook grits. I'm willing to bet: you already own this "secret tool" and your fridge is home to the "secret ingredient". Just check, am I right? Try these secrets on your own favorite grits recipe. Or try my latest, a southwest-style pot of grits with a touch of green chili and a touch of cheese, low in calories but full of flavor. “Try the shrimp ‘n’ grits every chance you get,” recommended our friend Mary when she heard we were heading for the Carolina coast. “Every restaurant makes them different.”Four big plates of creamy grits with fresh shrimp later – over about 28 hours! – we were smitten. Our favorite was a creamy plate of breakfast shrimp and grits, all about the shrimp cloaked with a silky sauce. Determined to create our very own “house recipe” for shrimp ‘n grits, we picked up the Shrimp and Grits Cookbook by Nathalie Dupree in Charleston.Her book offered two gri…