My sweetie and I like to make low-carb stews, pot roasts, braises, chili, curries, soups—and desserts—especially since cool weather in the Pacific Northwest favors those kinds of foods for most of the year.
So to simplify our lives, we just bought a six-quart Instant Pot. After breakfast, we’ll prep a pot full of something tasty, set the pressure, and
I make variations on this recipe, depending on what’s in the refrigerator—different types of Swiss cheeses, sometimes some thinly-sliced Maui onion, sometimes sliced leeks, sometimes, sometimes an entire fistful of chives. Sometimes whole milk, sometimes heavy cream, sometimes a dollop of sour cream on top. Invention is fun 🙂
Crustless Smoked Salmon Quiche Serves 4 // 372 calories, 8g net … Read more
This smoked salmon dip is very quick to make but makes an elegant spread or hors d’oeuvres. It’s great as a stuffed for mushroom caps, dolloped into the tips of endive, in cucumber cups, on eggs, inside crepes, as the filling for little biscuit sliders, or…well your imagination’s the limit 🙂
Okay, maybe not 101, but well over 50 (and I’m still working on this list). I like salads with protein for lunch. To create a full-fat concept usually means either a rich dressing, cheeses, or a scoop of some sort of protein-mayonnaise goodness. Here are some of my favorite ideas.