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Crockpot Ratatouille

Posted by Hallee on Nov 3, 2011 in Daniel Fast, diet & fasting, entrees, Hallee's Galley, Recipes

I’d never made Ratatouille before, but my friend Jen (who has posted recipes here for me before) often does and I know her family likes it. As I was preparing the vegan menu last week for our Daniel Fast, Ratatouille came to mind and I decided to give it a go. This was an amazing recipe. The flavors are so fresh. There’s something specific about the layering of the veggies and the order in which you layer them that makes the dish so good. We served it over brown rice, but you could serve it alone, over pasta, over bread – anything, really.

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Winter Squash Stuffed with Wild Rice, Toasted Pecans & Dried Cherries

I love finding a recipe that will be my new go-to recipe for entertaining. We had company for dinner, and since we’re observing a Daniel Fast, this was our main course using acorn squash. The next evening, we served a soup and had this as a side using pumpkins. The rice is amazing alone, but pared with the winter squash, it is remarkable. This would be beautiful gracing any holiday table.

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Oven Roasted Tomato Sauce with Garlic & Basil

Posted by Hallee on Oct 19, 2011 in Gardening, Hallee's Galley, Preserving, sauces & spreads

My garden is STILL producing tomatoes. I had about 15 pounds the other day, and wanted to do something different with them, so I tried oven roasted tomato sauce.

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Tip: Handling Hot Peppers

Posted by Hallee on Sep 9, 2011 in Hallee's Galley, kitchen & cooking tips

Hot peppers contain an nutrient in them called capsicum. Capsicum is what creates the burning sensation in your mouth when you eat something that’s made with hot peppers. It can also burn your skin. When you pick peppers with your bare hands, the capsicum can get on your skin and burn. If you touch your eyes or your mouth with the capsicum on your skin, you can actually get burns that need to be treated medically.

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Menu Monday 25 JUL 2011

Posted by Hallee on Jul 25, 2011 in Hallee's Galley, menus & menu planning

Here’s the menu for my family for the week of July 25th. As far as desserts go, I’m drowning in summer and winter squash. I’ll be making some of my Grandma Poe’s Zucchini Bread, Squash Squares, and will be coming at you with some pumpkin recipes!

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Three Sisters

Posted by Hallee on Jun 8, 2011 in Gardening, Hallee's Galley

Three sisters is a Native American gardening technique called “intercropping”. Three plants – corn, squash, and beans – are planted together and work together. The green bean crawls up the corn stalk and uses it as a pole, nourishing the soil at its roots with nitrogen nodules in its roots, and the squash grows along the base of the corn and beans, providing ground cover to retain moisture and prevent weed growth.

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Pummelo Avocado Salsa

Posted by Hallee on Dec 7, 2010 in Hallee's Galley, Recipes, Salads, sauces & spreads, sides, Snacks, starters

I created this recipe after researching pummelos. I kept finding it paired with avocados in different things, so I put together a quick salsa. I was a bit worried about the cilantro, but the final product was very tasty.

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Fresh Pumpkin Pie

Posted by Hallee on Nov 19, 2010 in Desserts, Hallee's Galley, Holiday fare, Recipes

Ever since the first time I used a fresh pumpkin, I’ve much preferred that over canned pumpkin. I have not yet come across a pumpkin recipe that I wasn’t able to use the fresh pumpkin in lieu of canned. This pie turned out beautifully and cooked perfectly. I used whole wheat flour and coconut oil to make the crust.

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Is All Flour Created Equal?

Posted by Hallee on Mar 24, 2010 in Hallee's Galley

I am excited to be guest posting to day for my friend, Heather, at Acting Balanced. Heather has guest posted for me from her Couponning101 site while Gregg and I ran and hid away for a weekend, and I am so thrilled to be returning the favor.

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Mirepoix [mir-pwah]

Posted by Hallee on Mar 13, 2010 in Hallee's Galley, Soups

In bear bones basic, a mirepoix is onions, carrots, and celery. It is typically used as a base for French soups. Bisque is a French soup, so it stands to reason that the base is going to be a mirepoix.

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