Tag Archives: Good Housekeeping

Food on Friday ~ Healthy Halloween

have you come to sing pumpkin carols?

Here in ye Merrie Olde England we eschew Halloween as the pagan / catholic / foreign festival it is.  Instead we celebrate Guy Fawkes Night on November 5th.  However, these recipes are great for any cooler night when you’re having guests around, and you’re looking for something that evokes a darkly festive air.  Something healthy, tasty, and easy to prepare?

All of the dishes I’m featuring this week are healthy as well as tasty and great looking, and if you want to make the most of a healthy eating recipe then try to buy the freshest organic ingredients that you can find.

And OK, this is a shorter post because I’m not at all happy with some Halloween excesses,

First up this week, and the first time I’ve featured this site; from poach me quick we have sticky and smokey chipotle and maple-baked chicken on the bone.  Try not to get any of the messy stuff on your fingers onto your Halloween Costume.

Sticky and Smokey Chipotle Maple-Baked Chicken on the Bone

If you’re looking for something sweeter to have with tea, coffee, or a harder drink, then there’s this seasonally perfect pumpkin white chocolate bundt cake from Heather Christo.  I bet Charlie Brown would love this at Halloween.  Heather’s recipes are very healthy indeed.

Pumpkin White Chocolate Bundt Cake

And, from Ali Gimmie some Oven there’s candied walnuts, which I like the look of and she says are so irresistibly delicious.  OK walnuts are one of those things we should eat to stave off the horrible ageing problems ~ so make these.

Candied Walnuts

Now for something very American, from Good Housekeeping; acorn squash with brown rice and turkey sausage.  Allegedly acorn squash is one of those superfoods, and makes the serving dish for this great-looking recipe.

Acorn Squash with Brown Rice and Turkey Sausage

Turns out that one can treat acorn squash in pretty much the same way as one would treat a potato, although I suspect that the squash is better for a bloke than a spud would be.  So, as an opposite to the good old jacket potato, how about this baked acorn squash with butter and brown sugar, from Elise Bauer at Simply Recipes.  God!  That would be so good with ice cream ~ or am I being silly?

Baked  Acorn Squash with Butter and Brown Sugar

I’m enthused about acorn squash, especially as it seems you can use the gourd as a serving vessel ~ what a brilliant way to save on the washing-up.  It looks like a pretty good thing for vegetarians and vegans too.  So for our collection this week, from Country Living we have 30 best acorn squash recipes for a healthy addition to you fall dinners.  One of the great looking recipes is the acorn squash soup with turmeric from Seasonal Cravings.  Who doesn’t like a warming soup on a cold night?

Acorn Squash Soup with Turmeric

~

jack collier

jackcollier7@talktalk.net

perfect for a Halloween cocktail

pomegranate ginger paloma

ginger is a ‘new’ superfood

 

Food on Monday ~ Vegetarian and Vegan

Vegetarian and vegan dishes are supposed to be good for us.

Once, long ago, I lived a vegetarian lifestyle.  I got to like vegetarian and vegan dishes.  I got to like fruit and vegetables that I’d never heard of, let alone eaten before.  That lifestyle ended when the vegetarian girl I was trying to impress dumped me.

These days I will prepare and eat vegetarian and vegan dishes, but I do not live a vegetarian or vegan life any more ~ I like steak far too much for that.

However, all of these dishes are either vegetarian or vegan, and they all look very cool and delicious.  So why not eschew meat every once in a while?

Firstly this week, from Tieghan Gerard at Half Baked Harvest we have this vegetarian skillet lasagna.  Now this recipe does use cheese, however you could substitute the mozzarella, provolone, and parmesan with a vegan cheese.  There is a cool video attached to Tieghan’s post.

Simple Vegetarian Skillet Lasagna

From San Diego girl Averie Sunshine at Averie Cooks we have this very cool roasted curried cauliflower and chickpea salad.  This is a vegetarian dish or vegan if you don’t use the Greek yogurt in the dressing.  This dish should be ready in 45 minutes, and it would make a great lunch or light dinner ~ especially if you make enough to take a portion to work the following day

Roasted Curried Cauliflower and Chickpea Salad

Another spicy dish, this time from Tiffany at Creme de la Crumb; kung pao noodles.  As it goes one could eat this noodle dish by itself, or as a side dish, or one could add another ingredient say carrots julienne to make a great vegetarian dinner.  (or for those of us who aren’t totally vegetarian or vegan, we could add shrimp / chicken / beef…)

Kung Pao Noodles

Another vegetarian noodle dish, this time from Andrea at Cooking with a Wallflower; shiitake mushroom garlic parmesan noodles.  This delicious dish will only take you 20 minutes to prepare, and if you want to make it vegan you can swap vegan cheese for the parmesan.

Shiitake Mushroom Garlic Parmesan Noodles

I am not a fan of tofu, but if you want to be vegetarian or vegan I can almost guarantee that you will have to eat this soya bean curd.  At least the lovely Amanda at Chez le Rêve Français has a nice recipe to make the tofu taste good.  Her sesame garlic tofu looks pretty appetising.  For tofu that is.

Sesame Garlic Tofu

I love recipe collections, and this is a great post from Cookie + kate who always have vegetarian recipes on their blog.  So from 17 healthy vegetarian soup recipes, I’d like to feature something that isn’t a soup; homemade vegetarian chili, which is vegan and gluten-free if you follow the recipe quite strictly.

Homemade Vegetarian Chili

Another recipe collection, this time from Good Housekeeping, 37 hearty vegetarian recipes for the whole family. From this list I’m featuring creamy vegan linguine with wild mushrooms ~ the secret ingredient in this recipe, to make it creamy, is nutritional yeast.  You should be able to make this dish in less than 25 minutes.

Creamy Vegan Linguine with Wild Mushrooms

~

jack collier

jackcollier7@talktalk.net

A very big thank you to all the great cooks featured this week.

 

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