I’m a total pesto newbie. Don’t get me wrong, I LOVE pesto, but I just never make it. I always thought it had to be made a certain way, with pine nuts, tons of oil and fresh basil. Well, pine nuts are outrageously expensive, I don’t like to go overboard on oil, and fresh basil is not something I always have on hand especially this time of year. However, I DO have an over abundance of greens from my farm share this week.
Sorry we’ve been MIA… busy busy around these parts traveling for family. This morning before school we attempted to try a guava although we had NO idea what we were doing or what they are “suppose” to taste like. Read the rest of this post
I made these on a complete whim this morning. A few days ago I caught this Molasses Cookie recipe post on Black Book Kitchen Diaries and the seed was planted. Molasses cookies! I couldn’t get them out of my head. I thought about them for days.
Of course I “Roni-fied” the recipe. I wanted to see how far I could stretch the idea of a cookie without butter or sugar (inside the cookie at least) and I’m happy to say these came out delicious! Read the rest of this post
I made these burgers for a quick lunch today. The husband said they smelled good, yet he opted for a plain old ham and cheese. Go figure. I’ve come to terms with the fact that I shall never understand his dietary choices. ;)
Being honest, I had no idea how these Tuna Burgers would turn out. I wanted to go a little nutty adding in mango or even pineapple, but then decided to go simple just to see if the base recipe would work out. Read the rest of this post
Little Guy and I created a new tradition tonight! A simple pumpkin cake using a store bought cake mix, canned pumpkin and a standard ice cream cone. We got the idea after seeing this. I’ll put the directions below the video.
For those who’ve watched our prior video… Little Guy brings back the tree in his belly! It totally cracked me up!
Believe me, I never thought I would put those three things together either. Pumpkin? Sausage? Spinach? But Oh.My.Word! So yummy!
I saw Rachel Ray make something similar a while back and I think she used fresh sage and nutmeg. So those are the flavors I stuck with. Of course starting with a base of onion and garlic.
You are going to think this idea is absolutely ridiculous or genius. I tend to think it’s genius but I may be biased. ;) Simply, I make an egg mold out of an empty nut can. Here, I’ll show you. I went a little picture happy.
Ingredients I used…
You may have noticed some changes around here. Check out my edited All Recipes By Photo page, my new Weight Watchers page and changed layouts for the categories like our video posts. In honor of my recent housecleaning, I’m also adding a new section, Roni’s Redos. This category will be specifically reserved for my healthy spin on your recipes and I’m starting with an email Amy sent me a few months ago…
This idea hit me on my home from the gym today. I was pondering what I would make for lunch and then I remembered I had these two tiny acorn squash from the farm that I had no idea what I was going to do with. Just look how stinkin’ cute these are or should I say were… ;)
I wasn’t planning on posting this idea as I thought it was too close to my other quick fried rice ideas. Both of which I recorded videos for…
I made last night rice similar to the kale one but instead of kale I used 3 leaves from a head of cabbage. Read the rest of this post
Thought this question would be answered easier with a bit of show and tell. :)
The pictures on your blog always turn out so great… what kind of camera do you have?
Weight Watchers has a 0 point soup and this is sort of my starting point version. I like a tomato base especially with cabbage and I think you can use any kind of vegetable you like. There’s no wrong way to make this soup. Honestly, there is nothing to it yet I can’t stop eating it! It’s SO good!
I was inspired to make it for two reasons.