kbrenner
10/23/14
Usually I cut acorn squash in half and use the halves as cooking bowls, which I’ll do some other time. I got this recipe idea
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Author: kbrenner
kbrenner
10/22/14
It’s really fun to make spaghetti squash because it’s so amazing how spaghetti-ish it is inside the squash! It’s really a fun ingredient to cook
kbrenner
10/21/14
One time I had some great Brussels sprouts at a restaurant, I don’t remember the name of it but it was a tapas place —
kbrenner
10/20/14
Walking through the backyard the other day I suddenly realized the broccoli raab (rob) my daughter planted a few weeks ago is starting to go
kbrenner
10/19/14
Blueberries get their color from the flavonoid class called anthocyanins. They contain 15 different types of these anthocyanins which are powerful antioxidants that are as
kbrenner
10/18/14
Applesauce at the grocery store, particularly those single-serving brands that go into kids’ lunchboxes, usually contain either sugar or fake sugar, such as Sucralose (like
kbrenner
10/17/14
At first, it didn’t seem possible to me that cauliflower could substitute well in mashed potatoes but, except for a slightly different texture, it’s excellent.
kbrenner
10/16/14
On my top ten never-buy processed food list is carrot cake mix. Besides partially hydrogenated oils (trans fats) and other chemicals, there are absolutely no
kbrenner
10/15/14
In case anyone wonders why I suggest my pie crust for the empanadas, I ran a little taste test today. I made half of the
kbrenner
10/14/14
These are easy biscuits to make when you want to use up buttermilk. I will add a tag to the site for buttermilk recipes to